Choosing a Menu to Please the Masses

Special dietary requirements are prevalent in our society due to diverse religious beliefs, moral choices or allergies. So how can you incorporate these requirements into your menu?

First, it is important to request dietary requirements on your event’s invitation. This can determine what you will need to tweak on the catering menu. You may have only a couple of vegetarians or you may have a combination of special diets to consider. Here is the hard part – do you have these guests receive special plates just for them or do you create a menu that will please all guests?

At HostCo our chefs have created a menu that includes dairy free, vegetarian and gluten free dishes or have ingredients that can easily be substituted to suit. Alternatively, our chefs can design a menu specifically for your event that will even please those traditional meat-eaters.

For events where you don’t know specific dietary requirements of guests, we strongly recommend catering about 30% vegetarian selections especially because our vegetarian creations are so tasty.

An example menu for you to use if you don’t know any dietary requirements for a canapé event:
 
Canapés
  • Canadian scallop, green apple, shizo garlic dressing, mandarin (gf) (df)
  • Peking duck cigars (df)
  • Slow cooked grainge beef sirloin, black garlic purée, prawn crackers (gf)
  • Pumpkin and parmesan arancini, truffle mayonnaise (gf) (v)
  • Sweet potato and corn empanadas (v) (df)
  • Green asparagus fields with parmesan cream and rye soil (v)
  • Handmade potato gnocchi, parmesan, oyster mushrooms, pea tendrils (v) (gf)
  • Seasonal fruit jelly, coulis and their crisps (gf) (df)
 
An example menu for you to use if you don’t know any dietary requirements for a dinner:
 
Entrée
Caramelised butternut and mascarpone soup, goats cheese tortellini (v)
Alternated with
Baby beetroot salad, goats curd, pickled ginger, candied walnut (v, gf)

Main
Potato gnocchi, green asparagus, morel mushroom cream sauce, shaved parmesan (gf, v)
Alternated with
Steamed barramundi, tiger prawn, fennel, garlic mash, saffron bouillabaisse broth (gf)

Dessert
Warm chocolate soufflé, five spice crisp, pistachio ice cream
Alternated with
Eton Mess: Chantilly cream, seasonal fruits, crispy mandarin, meringue, rosewater jelly, passionfruit coulis (gf)

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