“Especially tough to deal with an allergy if you are on a destination off site catering that is away from it all!“
Blue Sky Blog III 2.22.12
Food allergies are always present at large and small affairs. It should be a question that’s asked early on in the process. Plans can be made in advance to accommodate these people very easily. It’s the last minute scramble that occurs if the dietary concerns are not known until show time. Especially tough to deal with an allergy if you are on a destination off site catering that is away from it all! A Hotel may be able to deal more readily, but there is no guarantee!
The final menu selection or BEO should be signed off on by the client to be sure the items on the menus are correct. One wedding I was part of had roasted red potatoes as a starch for the beef, and the chicken and Salmon has rice pilaf. Turns out the bride was allergic to rice…….There is nothing like the imposing figure of the MOB with hers hands propped on her waist sides, asking the servers/managers in the back hall doorway “Who put rice on the menu!?” She had a big hair do as well. There was no way to change the starch at that time. Free wine was given to the party for the snafu, but by 10 pm the bride got so intoxicated that the mother sent her to her room……
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