[Sca-cooks] lethal drinks
dragon at crimson-dragon.com
Mon Jul 21 14:22:35 PDT 2008
Antonia Calvo 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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