[Sca-cooks] lethal drinks

Dragon dragon at crimson-dragon.com
Mon Jul 21 14:22:35 PDT 2008

Antonia Calvo wrote:
>Dragon wrote:
>>I've had people categorically tell me that I should NEVER use 
>>ingredient X (usually nuts or mushrooms) in anything served at an 
>>SCA feast because somebody might be allergic to them.
>>My response when I am told such things is very reasonable I think 
>>and it is thus:
>>- Not more than one dish per course in a feast will contain a 
>>potentially problematic ingredient. For example, almonds would not 
>>appear in more than one dish per course but may appear more than 
>>once in different dishes in different courses (though usually I 
>>don't do that in a given feast). My list of such things includes 
>>the most common allergens all types of nuts, shellfish (which I 
>>almost never use due to cost), and mushrooms. A number of potential 
>>allergens are not even used in anything I cook for an SCA event as 
>>they are non-period.
>>- A COMPLETE list of ALL ingredients used in each dish is made 
>>available BEFORE the feast is served.
>>- Strict control is maintained in the kitchen to prevent 
>>cross-contamination. For example, each pot has it's own spoon to 
>>stir it to prevent the almond milk from getting into another sauce 
>>for example. All cutting boards, knives and other prep gear are 
>>washed with hot water and soap before being used for the next ingredient, etc.
>Which I think is an extraordinary effort to go to.  My approach: 
>*tell me when booking* whether you have allergies or intolerances 
>and I will make sure, by one method or several, that you either get 
>a good and varied meal or I don't take your money.  I will not try 
>to anticipate what people might be allergic to or limit my use of 
>ingredients without an actual indication that there's a problem. I 
>do provide ingredient lists and I may issue warnings, adjust menus, 
>provide alternates, etc., etc., when there *is* an issue.
---------------- End original message. ---------------------

Unfortunately, things here in Caid don't work that way. Many of our 
feasts don't have reservations and those that do may not sell out in 
advance. We have a rather large and varied populace and I have dealt 
with a number of people trying to tell me what I can and can't do for a feast.

So... I have to do some planning to accommodate allergies and by 
limiting the main problem foods to just a few dishes it ensures that 
there is something almost everyone can eat. The policy I have come up 
with is workable.

Now if I could just not have to worry about the vegetarians... oh how 
they vex me...


  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)

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