Issue link: http://digital.canadawide.com/i/663757
16 real weddings SPRING/SUMMER 2016 I t used to be that, when it came to planning the wedding dinner, the biggest dilemma for most couples was whether to serve chicken or beef. Not any more. Now the couple needs to accommodate a myriad of allergies and aversions, some deadly, some merely trendy. No one knows that better than local experts Debra Lykkemark, CEO of Culinary Capers Catering, Genève McNally, principal planner for DreamGroup Productions, and Dan Olson, executive chef of Railtown Catering. "It's very, very challenging to deal with," says Lykkemark, who's had to handle as many as 77 special dietary requirements for a single event. "I think people are developing more allergies, especially younger people. ere's definitely a lot." Here's what they suggest when it comes to planning for your guests' special dietary needs, while still making sure the rest of the crowd is happily well fed. Communicate clearly Accommodating food issues is ultimately the responsibility of the caterer and/or the venue. But it's up to the hosts to communicate those needs to the people preparing the food. e key, says Olson, is communication. His sales managers always check with their clients for any allergies or aversions. "We have specific allergy alert forms that we'll post on our event orders. It's red flagged realadvice Feeding Frenzy Gluten. Dairy. Peanuts. Pork. It seems everyone's got a food sensitivity these days. How do you feed your guests without losing your mind? By Joanne Sasvari Illustration by Mandy Lau right off the bat," he says. For McNally, the question should be included with the invitations. "Often we include a line saying 'Please let us know if you have any allergies or restrictions,' " she says. Increasingly, she's seeing RSVP cards with "cute little icons" of, say, a cow or a fish, allowing guests to tick off what they can't eat. "Now people add a little humour and a little fun to it with the icons." Identify allergies vs. aversions Be sure to differentiate between a true allergy and an aversion. A severe allergy – especially to nuts, dairy or seafood – can be deadly. When sufferers come into contact with even minuscule amounts of the allergen, they can experience hives, nausea, dizziness and, at worst, potentially fatal anaphylaxis. "We have to take so many precautions for that person," says Lykkemark. Aside from those with actual allergies, some guests may be sensitive to ingredients such as gluten or dairy. Others may avoid eating red meat or shellfish for religious or ethical reasons. Others use food restrictions to maintain weight-loss diets. And still others simply don't like certain foods. It's thoughtful for hosts to consider all their gluten-free, kosher, vegetarian and paleo guests when planning the menu, but it's not a medical necessity.