Real Weddings

realweddings.ca 17 Consider the chef Don't think you're being polite by downplaying allergies: It's essential to let the chef know if there are serious issues, because it changes how things are done in the kitchen. In the case of a severe allergy, that means having a separate prep area and one chef dedicated solely to making that person's food. It also means eliminating airborne particles and physical transfer. "It's way easier to deal with a preference because we don't have to worry about the one chef who touched nuts and then touched the fridge door," Lykkemark says. On the other hand, don't demand too many restrictions for your fussy friends because, after all, what the chef wants most of all is to make a meal that tastes good. "It's challenging, especially when we want to cook the kind of food we want to cook," says Olson. Buffet or plated? If a guest list has a number of restrictions, one good option is to go with a buffet. at way you can easily offer a wide variety of dishes to accommodate all needs. "If it's a buffet, we just assume there's going to be a couple of restrictions so we have signs with a full description of what's in each dish," Olson says. With a plated dinner, it's best to offer at least one option that will cover the majority of the most common food issues. "We often suggest that they have a vegan choice," Lykkemark says, noting that could mean a seasonal vegetable crostata or quinoa-stuffed sweet peppers. "It would take care of the dairy option and you don't have to worry about pork, red meat or seafood either. And you can make it gluten free." Don't forget the delicious At the end of the big day, what any couple wants is for their guests to go home happy. at means even if you have to accommodate a few allergies and aversions, you can't forget about the rest of the guests. While no one wants to make an emergency call to 911, you can't let a handful of picky eaters ruin the experience for everyone else. So go ahead, plan your farm-to-table feast or your B.C.-wine-paired menu, and just give the caterers a heads up about the people they really need to worry about. "In general, the awareness of food and the visions couples have of food is just awesome. It's very exciting," McNally says. "In the end it's their wedding, but it's my job to make sure there are happy guests." rw Emily Forbes & Tristan Jenkin featured in Real Weddings Planning Guide 2016 Robin O'Neill Weddings Your guide to West Coast venues, vendors, events and everything else to help you plan your big day. 5 Follow us for more inspiration realweddingsbc @realweddingsbc @realweddings realweddings Web+SocialAd_2/3v2.indd 1 2016-03-09 3:23 PM

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