Gluten-free
Seafood-free
Garlic-and-onion-free
Lactose-free but not necessarily dairy-free
Meat-free (vegetarian but not necessarily vegan)
I think this is the exhaustive list of food issues in a group with whom I am trying to have a potluck dinner. The vegetarian thing is a choice even though, understandably, it’s non-negotiable for the holder of that choice; all the rest are flat-out imposed-by-biology constraints, and one (the seafood) is an actual life-or-sudden-death allergy, which no one would ever choose.
I was doing fine (well, not fine exactly but OK) thinking about vegetarian and gluten-free main dishes until someone casually threw in “Oh by the way, I can’t eat garlic or onions.”
No garlic? No onions? In my house, that’s called dessert. And someone who does fabulous desserts had already spoken for that slot.
In these pages we recently explored the Tragedy of the Gutters; to this I now add the Problem of the Petite Potluck. For a large group, these constraints wouldn’t be a problem–in the random mix of dishes brought by many participants, everyone would find *something* to eat and enough to eat. After all, not every meal needs to be balanced. But for this group of about ten, I was trying to find a recipe that everyone could eat, and would want to. It’s not a trivial problem. My casual research suggests that 98% of vegetarian main dishes include garlic AND onions (go figure) and let’s not even talk about gluten, whether in flour, bread, chips, or sauces.
The Problem of the Petite Potluck applies whenever we have to decide whether to accommodate differences. And once we decide to try, exactly how far will we go? In potluck terms, will we limit our choices to the gluten-free, seafood-free, garlic-and-onion-free, lactose-free, and meat-free recipes –all two of them– that everyone can eat, even if not necessarily enjoy? Or if we understand that a solution that bothers nobody might not please anybody, will we trust, perhaps unwisely in the event, to the magic of random abundance to meet everyone’s needs? Decisions, decisions.
In theory and at the scale of large organizations or society, I vote for abundant, diverse choices, but in practice and for just a few people? Two almost-lowest-common-denominator dishes, coming up.
If you’re wondering how it worked out, after a few unsatisfactory vegetarian trials (no garlic! no onions!) my eventual “solution” was rice crackers with dips, and Roasted Veggie Enchilada Casserole, made with lactose-free cheese and gluten-free corn tortillas. “Solution” is in quotes because the recipe requires salsa (I require it to come in a jar) and I could not find one I was sure had neither garlic nor onion.
Garlic free, onion free, nut free and dairy free are the usual in my side of family get togethers, add Doug’s and its vegetarian and prefeably no pork for the non observant Jewish member. Add unadventurous children and……. every dish is labeled. Lol
Dorothy – Ah, yes – the nuts. That’s a serious one, too. Labelling rocks, for sure!
On our recent trip I had lots of opportunity to observe and discuss with our Barge chef as he created meals for 16 folks, accommodating gluten free, no red meat, no fish, etc.
I found it fascinating. He decided on the meal plan around noon, limited to the stores of food onboard, and by 7 pm served a 3 course meal worthy of any 5star restaurant. I was in awe! It’s a skill I do not possess.
Alison – Yes, that’s impressive. I’m also amazed by documentaries I see on high-end train travel, where chefs prepare wonderful meals in restricted quarters. I would guess that constraint was also in play on your barge.
You could get tips from a nursing home! When we finally threw up our hands and put my Sweetie on the few things he could eat, all of those other goodies were back on the menu for my cooking. It is true that abstinence whets the appetite and the taste buds. Although I felt quite guilty and kept quiet about it. Now, Dan and I are savouring the products of his gardening and enjoying cooking together.
Laurna – Food matters a lot to morale. Not just having enough, but having enough variety and enough of our favourites. We saw more-than-enough white rice and poached chicken breast at the Heart Institute this spring to last anyone a lifetime. Part of my challenge for this potluck is that I was not tagged to host it, so I had to consider the logistics of transporting the food, which was one too many things for me to manage very happily.
If there’s anything that’s tofu-free, I’m in!
Tom
Tom – That’s a sensible standard. 🙂