Post # 1
I know the answers will depend on the severity of the allergy, but I’m just curious what you guys are doing.
I have a severe iodine allergy, am lactose intolerant and have a gluten intolerance (yes, I know! my body hates me.) I watch what I eat pretty carefully because of these things. I have an aunt who is allergic to just about everything (I think I’ll have a special plate made for her.) Also one of my bridesmaids is severely allergic to nuts. She can’t even have chocolate that is processed in a factory with nuts. HUGE BUMMER!
We still plan to have all of these food items at the reception, but we’ll have some stuff my nearest and dearest and I can eat without breaking out in hives, our throats closing up or us getting… GI issues. We’re doing food stations with options to hopefully please everyone from beef eaters to vegans.
My caterer makes some YUMMY black bean pancakes with guacamole and shrimp that I loved before I developed my goofy iodine allergy. Any suggestions on how to do that one without the shellfish? OMG I want one so badly right now; anyway, I want to know what you all are doing if you, your FI or friends & family have a food allergy?
Post # 3
@MoodyFoodie: I have celiacs. I am going to try to do 100% gluten free (except for pastries during dessert- but my wedding cake will be GF) menu with 50%-50% during cocktail hour. Most of what is served at our venue is already GF. They said they could change recipes and such. I am very nervous about cross containmination issues while it is plated and served.
No one else has allergies (thankfully).
I feel like a black bean pancake could be easily made with out shrimp or shellfish. They could add another veggie to it, to sturdy it up and give flavor. Try googling it as black bean burger. You should find more accomodating recipes by subbing “pancake” with burger, patty or cake.
Post # 4
I am severely allergic to shellfish and always carry an EpiPen with me. I’m also Asian and most Asian people LOVE shellfish.
For our cocktail hour we had a lobster wellington dish but obviously I didn’t touch it. I let the chef’s know ahead of time that there could be no contamination. Doesn’t really matter anyways because I think I had one bite the entire night of the wedding and it was a bite of our prime rib.
We had the following food stations: noodle bar, taco bar, crudo bar, sushi bar, ice cream station and carving station. The sushi bar and crudo bar had shellfish.
I know I took a risk by having these foods at the wedding but I figured I wouldn’t be eating much anyways (and I was right) and the guests really enjoyed it. So my opinion is that you shouldn’t let a food allergy dictate your food choices.
Post # 5
@MoodyFoodie: I’m letting OUR food preferences influence the menu. If I had an intolerance or allergy, then yes, just like my food preferences, I would ensure there was something there I would REALLY enjoy.
For my guests with special dietary needs, the caterer will accomodate. We are having a sit down meal so I will have to be made aware of their needs ahead of time.
Post # 6
We’re going to be cognizant of which foods have allergens in them and warn the specific guests ahead of time. We’ve got a peanut butter allergy and a shellfish allergy invited (different men).
I am allergic to raspberry. So guess what? No raspberry at our wedding. Simple as that… I’m pretty sure it won’t be missed.
Post # 7
I’m coeliac and all our food is gluten free.
Pretty much everything is naturally gluten-free, though, and I’ve chosen an amazing person to make our cake so that tastes really good.
FSIL is also allergic to nuts, so there will be zero nuts at our wedding, too.
Post # 8
@SparkleBee11: I love black bean burgers! I never equated them to the pancakes for some reason, probably the zucchini she puts into the pancakes.
Post # 9
@Miss Jackrabbit: Yeah, I bake Gluten Free, and I can’t tell the difference in taste or texture. Xanthum gum is amazing!
Post # 10
One of our groomsman has VERY severe Celiac’s, and I have a vegan aunt (allergic to life).
We told the venue, and they made sure ALL our dishes were GF, and aside from the pork loin provinciale medallions, everything was vegan, too!