Allergen-free Eats: Latest Trend Shows Consideration and May Even Be Lifesaving

By Lisa Hopkins, CPCE, CMP. President of the National Association for Catering and EventsToday, it’s imperative for wedding planners and caterers to remain current with food trends that wedding customers will ask for and buy. One trend that’s coming into the mainstream right now isn’t glamorous or sexy, but it’s an absolute must for planning a wedding that shows gracious hospitality and consideration.  Planners and caterers must work together to ensure their menu plans include an appropriate offering for guests who require special accommodation for food allergies, medical restrictions, lifestyle/personal choices, or religious practices.Trend is backed by national statisticsThe facts speak volumes to this current trend.  In the United States, there are:•    15 million people with food allergies;•    2.3 million people with celiac disease, an auto-immune disorder of the small intestine caused by the body’s reaction to gluten;•    27 million vegetarians;•    and 11.2 million people who practice a Kosher diet.While there are over 125 known food allergies, 90 percent are caused by the top eight food allergens, wheat, soy, tree nuts, peanuts, shellfish, fish, milk, and eggs.* Food allergies can include side effects such as hives, wheezing, and nasal congestion to anaphylaxis, which can be life-threatening and require emergency care.Clients and caterers are more proactiveThere is some good news, however. Guests who have food allergies have become more forthcoming with specific information regarding their needs. There was a time when guests attending meal events would call the hotel directly and speak to the catering staff in strict confidence.  Now, this information is reaching the catering office through the planner, as guests are disclosing their specific needs directly to the host and on RSVP cards.  Caterers are also being more proactive in asking allergy-related questions.  As good practice, I address the issue of special meals several times in my menu planning discussions with clients—during the preliminary event discussions, the menu tasting or finalization conversation, and finally, at the time the final guest count is due.  Another great step to take at the time of the event is for the server to check with their table guests to see if there are any unknown or additional requirements at the table.  This “final check” will give the culinary team as much as a 20-minute lead time to prepare what’s needed to address the requirement.It’s about allergy 
and lifestyle choicesRecently, I chatted with Kat Creech, CMP, of Kat Creech Events in Houston, Texas, who is also a vegetarian, about some of her best practices regarding special dietary requests.  Kat has also seen many clients who practice a certain dietary lifestyle/personal choice, which can include: vegan, vegetarians who don’t eat any animal or animal products, even honey; flexitarian, eating less meat as a general practice; the Paleo diet, in which the diet consists of meats, fruit, nuts, and vegetables; and more. Because of these unique needs, she asks for specific examples of menu selections that follow these guidelines.  She views that question as a very important process in hiring a caterer.  In the case of food allergies, Kat says it’s important to ask the caterer what packaged items they use.  She shared the story of a menu item containing a packaged pesto— which typically includes basil, pine nuts, or other tree nuts, and more ingredients—yet the menu description only said it included basil.  The culinary team was remiss in reading the label of the packaged item they used in preparation.  The result: a guest who experienced an allergic reaction and a less than enjoyable evening.Kat and I both concur that five percent of the total guest count is a great number for planning vegetarian requests. She loved my suggestions of vegetarian dishes from The Houstonian’s menus. Dishes like:•    Grilled porcini-dusted tofu, fingerling potatoes, grilled summer squash, and         steamed broccolini.•    Red and white quinoa (a gluten-free grain), summer vegetables, Swiss chard, mushrooms, and garlic-sherry emulsion.•    Potato-wrapped portobello mushroom, Swiss chard, artichokes, tomatoes, olives, and gnocchi.Create a great experience for allBoth planners and caterers will see an increase in these requests, and they should be a part of standard offerings for events. Properly labeling food on a station-style event is also critical.  Focusing on the top eight food allergens and noting their presence in food dishes (for example, “contains nuts, contains wheat”) is a wonderful way to show care for the health and welfare of each guest. Food plays a significant role in our everyday lives, is a large part of our social make-up, and is a driving force in bringing people together to celebrate.  Learning better ways to accommodate food requirements for a great guest experience is a trend that planners and caterers should embrace and advance together through collaborative efforts.Source: The National Association for Catering and Events (NACE) Certified Professional in Catering and Events (CPCE) Fast Track Companion Workbook.