One of the most formidable challenges when staging an event can be ensuring that every attendee, irrespective of their culinary restrictions, gets to enjoy what is often called “the delightful culinary experience.” This is especially true if the event in question is a wedding; if guests are attending a corporate function; or if it is a family gathering that has a certain high-end event, we’re-not-in-the-kitchen look and feel. Whether one is planning a wedding or rocking a corporate gig, it is an art form to accommodate diverse dietary needs without a loss of taste or upscale feel. Studies say more and more attendees are having varied dietary preferences and it is a good idea to pick a good catering Singapore.
When you serve a varied group of people, it is just common sense to use ingredients that can adapt easily to their different dietary needs. For instance, the gluten-sensitive can eat quinoa or rice with a good heart, but not pasta. The lactose-intolerant and the vegans can eat dishes made with plant-based oils but should stay clear of the butter, which isn’t helping anyone whose belly doesn’t handle dairy. Those are the kinds of versatile ingredients that can help yield inclusive dishes.
But in my opinion, the best way to cater to different dietary needs all at once is with food stations. Picture build-your-own salad bars, taco stations, or pasta stations where the guests are the chefs and the chefs are the guests. In some ways, those interactive stations do more than reach across dietary divides; they also engage the guests in the meal and make everyone a part of the experience.
The plant-based diet is becoming popular, and people with all kinds of dietary needs are showing up for dinner. To cater to this wide range of eating styles, you must focus on flavour. Meat or no meat, dishes should shine with taste if you want guests to feel satisfied and raving about your food. Roasted vegetables can be just as satisfying as a hunk of roast if you push them with the right spices and uh, don’t skimp on the oil. Marinated and roasted blocks of tofu can play just as savoury a tune as anything coming off your grill.
Should you need a dish to take the place of something a common allergen or two might present, simply flank it with that common alternative. If your creamy pasta dish is made with a cashew-style sauce, for instance, you can bet it’s going to outperform a mediocre, dairy-laden alternative.
Feeling daunted by the prospect of meeting event guests’ different dietary requirements? Put your caterer to work! A skilled caterer can serve up a menu that accommodates diverse dietary restrictions without sacrificing flavour or substance. Make sure you communicate the full dietary landscape of your guests to your caterer so he or she can craft a menu that works for everyone.
You and your caterer might work together to create the event’s sweet-treat finale for dessert. Consider a no-holds-barred dessert that features fruit, cake, and dairy. If you go that route, scale the cake and dessert components of your event’s formation to the number of guests you’re expecting. Another idea is to offer a dessert bar. Either way, have some gluten-free cakes and ice cream that your guests can enjoy!
Finally, do not forget that the appearance of the dish is equally significant as the communion of flavours when it comes to impressing your diners. Whether these people are vegetarians, pescatarians, or anything else that falls short of being a full-fledged meat eater, they still appreciate a beautiful presentation and the flavours of fresh, colourful ingredients. Indeed, whether someone eats meat or not, the way a dish looks says a great deal about the effort and thought that went into it. That’s why the way a dish or a meal is rendered is just as vital—nay, I would say it’s a prerequisite of sorts—for making non-meatasaurus feel as if they’ve been catered to in the same way a meat eater would be.
Leave a Reply