Well, those are the rules. I wish you good luck.
WTF happened to us? Humans used to be able to eat anything they could catch. Now they can’t eat almost anything that can’t even run away.
Don’t want to get into that here-perhaps a new thread?
Chicken appears to work as the main ingredient in one dish (excluding passive-aggressive pancreas guy).
Roasted vegetables? Sweet potato, eggplant, broccoli, red onion and olive oil and salt and black pepper all look okay - vegan, easy to make, visually attractive.
Is there a Whole Foods nearby? Or a natural foods coop? They might be able to give you some good ideas, plus supply reliably sourced foods.
Provide a variety of food. Put a label next to each listing what they’re made of or potential allergens. People can see what they’re getting and choose appropriately.
Poeple don’t expect to be able to eat every dish, but in my experience at green rooms/con suite, people appreciate that you have something that fits their needs.
Pancreas guy stated that poultry is OK.
Ah, great. Given the heavy restrictions on spices, how about chicken breasts simply roasted with oranges? I think garlic, basil, onion, sugar, soy sauce, olive oil are all okay. Again, easy to make and the the oranges make it visually attractive.
Pancreas guy ruled out alliums (such as garlic). He’s going to be the really challenging one, isn’t he?
Might be beyond my capabilities. Remember-I’m working with a suite and a spare room-no kitchen facilities. Most foods will probably have to be pre-packaged, microwave heated at best. Cans and bottles of sodas and waters, snack\s that won’t kill or injure the guests, veggie trays with no peppers etc.
Ah. It might have been helpful if you had explained that. Never mind.
I thought I had in the OP-
Also, the hotel frowns heavily on us cooking food when they have restaurants on the premises.
Well, when you’re talking preparing food, I think you could have been a lot more explicit that you meant you won’t have access to a kitchen. But maybe that’s just me.
Huh. I once assisted with a combination green room/staff lounge and the suite had a tiny kitchenette in it. With that plus an array of crockpots we put out three meals a day for four days. The hotel had no problem with that but absolutely no food or drink could leave the suite. Except for offering the standard vegan alternative with each meal, the biggest PITA was ensuring we had an ample supply of almond milk on hand. That was all one guest would drink, and I mean all – most unusual for a writer.
I feel for you.
Not serving on-site cooked food seems to make it easier to me. Veggie trays, hummus, cold cut trays with cheeses and breads to make sandwiches. Keep it all separated enough and and let the people pick out of it what they can eat. Basically just provide the ingredients for people to feed themselves according to their own needs.
If there’s an expectation for hot food, maybe several different soups including a vegetarian option including a chicken & veg soup for Pancreas Person. Otherwise they can eat chicken/turkey slices and whatever veggies off the tray they can handle. Don’t cook any soups with alliums or capsicums.
Me too, and I’ve done everything from three full meals and a midnight hot snack, to bags of chips and cans of soda. It all depends on two things:
- What the hotel contract will allow, and
- What the budget will allow.
And it is NEVER the same way two years in a row.
This is the sort of thing I find ChatGTP pretty good at digesting and spitting out some ideas to chew through. I think all these are pretty decent in terms of generating ideas.
Uhhh, no, for reasons already stated.
Are there takeout places near you? I mean decent ones, not burger places. If you check out their menus you might get a decent selection.
Oddly, we found last October that the Disney hotels in Anaheim were no longer doing room service or catering to rooms, and encouraged you to either order from the Downtown Disney restaurants or take stuff in from Costco. Weird.
I read the OP and thought the list was generated from one guest. My favorite was the solid olive allergy. Maybe the pimento counteracts whatever allergic reaction a solid olive would cause? Good luck, @Czarcasm. I truly wonder how many of your guest are making your life more difficult by placing their food aversions on a list of allergies, but there’s not a whole lot you can do other than take their statements at face value.