Entertaining with Dishes to Accommodate Restricted Diets
Wednesday, January 11 at 7pm (Southeast DC)
Entertaining can be tricky when accommodating guests’ food allergies and preferences. In Maria Murphy's last job, her colleagues fell into the following categories: almond, dairy, and shellfish intolerance, vegan, vegetarian, and carnivore. Some guests are “gluten adjacent” while others could have life threatening allergies to wheat or nuts. How do you make sure your guests are well fed and safe beyond serving an ice cube only menu? Maria will share some strategies and recipes for keeping your company safe and deliciously fed. Hint: except for tap water and fruit salad, there isn’t one single recipe that fits the bill. But with a little planning and some clear labeling, you and your guests can relax and enjoy time together. Recipes for the following will be included: White Bean, Rosemary and Garlic spread; Danish Rice Pudding with Cherry Sauce; Wild Rice Salad; Apple Enchiladas, Make Your Own Potato bar. Recipe demonstrations will be determined by class allergies or preferences.