[Sca-cooks] allergies vs. sensitivities

[a5foil]

Everyone around here knows that my kitchen is very aware of allergy issues,
and that there is no chance of cross-contamination of any dish -- there is
nothing in the dish that isn't on the ingredient list. I actually yell at
people who try to stir things with the wrong spoon. And everything is served
in separate dishes, which helps keep things separate at the table.

If I know someone has a food restriction of any kind, I try to take that
into account in planning the menu. I routinely cook for a vegetarian, so all
the side dishes are completely meat-free, and there is always a vegetarian
protein dish of some kind -- she appreciates it and always has enough to
eat. I never serve beef, because I can't risk Tom accidentally tasting
something with beef in it.

I don't know what to say about your anti-pork persons. If it's a real,
serious allergy, then assuring them that there is no chance of contamination
of any other dish should be enough. Of course, you would have to make sure
that no other food comes in contact with the pork, including being cooked in
the same oven, cut on the same cutting board etc. If it's a dislike, or some
kind of non-allergy dietary restriction, then the same should apply. Just
make sure there's enough of everything else.

Personally, if someone didn't want to attend a feast because of the menu, I
would figure it was their right and I wouldn't worry about it.

Cynara