Over the seventeen years that
we have been innkeepers, we have been challenged with many guest dietary
needs. In the beginning we were
frazzled. As we became more experienced,
we embraced the challenge.
Several years ago we had a
guest who, upon her arrival, she presented us a business card listing all of
the food she was allergic to. We told
her “no problem.” We were either able to
change the dish we were serving to all guests, change the recipe, or make
something different just for her (we could always make her an omelet).
Lately, many guests are on
a vegan diet, have celiac disease (a reaction to eating gluten, which is found
in wheat, barley, rye, and possibly oats), or may be both gluten and lactose
intolerant.
While on an assignment in
Southern California, we had a couple stay with us who were on a strict vegan
diet. They were concerned as to whether I
could accommodate their dietary needs.
My response was…of course I can!
Did you know that most extra
firm tofu, does not contain wheat (but check the back for ingredients, just to
be sure), and can be used in a variety of vegan and gluten free recipes. If you crumble the tofu and season it with a
little salt, pepper, garlic powder, and turmeric (the turmeric will stain the
tofu yellow, and then add it to sautéed vegetables of your choice, the presentation looks and
tastes like scrambled eggs. The guests were
thrilled with the presentation – they even asked for the recipe.
This last summer, while on
assignment at the Carr Manor (www.carrmanor.com) in Cripple Creek Colorado (www.cripple-creek.co.us), we prepared an overnight, Blueberry Strata French Toast
for a Sunday morning breakfast. That
afternoon, when one of the guests arrived, we were informed that his wife just
found out that she had celiac disease. Being
that this was a new illness, she was just learning about food she could
eat. She said to just giver some fruit
and maybe some eggs. I told her that I
could do better that that.
I made her an individual Blueberry
Strata French Toast using gluten free bread instead of French bread. She was thrilled that she could eat the same
dish as her husband. She now learned
that she could continue making some of her favorite recipes which require
bread, but could substitute the type of bread used.
So now I come to the issue
of milk substitutes. If you are looking
for a product that is lactose free you can use Silk, soy milk, almond milk, or
rice milk. However, if you need a
product that is gluten free you are limited to Silk. I have done some research with the product
Lactaid. Some people with celiac disease
and/or lactose intolerance are experiencing some adverse reactions with
Lactaid. I would talk to your health
care provider before using Lactaid in your cooking.
Peanut and nut allergies
are another situation that I will take up in another blog post. Below are some resources for you to explore if
you would like more information on the things that I have discussed.
Resources
Howard Lerner
Inn Caring
www.inncaring.com