[Sca-cooks] This far and no farther
Georgia Foster
jo_foster81 at hotmail.com
Mon Nov 20 11:16:30 PST 2006
One way to manage is to develop menu that includes what is being served, and
an all-inclusive list of what is in which item. People can then select food
that they can eat from the various items that are offered.
I do try to accommodate the dietary requirements for an average of 30 people
once a year. It is called Candlemas. I do not accommodate all needs in all
foods, else there be little more than rye cracker and pear water on the
menu. What I will do is to provide a wide variety of stuff, with enough of
each in each course that caters to each individual need that if you go away
from the Otherhill Candlemas table hungry, it is not through any lack at the
Otherhill Table.
Otherhill Meat Feast for Candlemas this year will include four or five meat
courses. Each course will have a Vegetarian accompaniment and a crossover
accompaniment (something that might have milk, egg, or butter in it, but no
meat, meat product or meat broth). Sweet courses will have sugar-free
options, and all will be low-salt. There will also be a broad array of
sauces, a selection of sugars, small dishes of herbs and spices and a
well-stocked salt-celler so that those who may find individual offerings too
bland for the individuals taste may spice to their preference. The
individual spice center is an experiment which, if it goes well, will make
appearance at future Candlemas Feasts.
Cheers
Malkin
Jo (Georgia L.) Foster
jo_foster81 at hotmail.com
Never knock on death's door........ Ring the doorbell and run. He hates
that.
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