How To Host A Make-Ahead Party: Dealing With Food Allergies

Today we're excited to host guest author Anne Simpson!  Anne is the author of food blogs Quick and Easy, Cheap and Healthy: Real Food for the Real World, and When Food Is Dangerous: Encouragement for Moms of Food-Allergic Kids.  Anne is also a wife and mother of two boys, one of whom suffers from severe food allergies.  Today Anne is joining us to share some great tips about handling food allergies and sensitivities at make-ahead parties!



So, you want to host a make-ahead party, but some of your would-be fellow chefs have food allergies or sensitivities and you want them to feel safe and comfortable so they can join in the fun. Or maybe you are the would-be fellow chef and you want to join in but you don’t exactly feel safe and comfortable with other people cooking your food.


Is it possible to satisfy both sides and hold a successful make-ahead party? I think so, if you follow a few guidelines.

1. Determine exactly what the allergies/sensitivities are. Consider creating a form that each person fills out detailing the foods that must be avoided. Information on the form should include the specific allergenic foods and the various names it goes by, such as “albumen” for egg or “modified food starch” for wheat. Include possible substitutes, such as rice noodles for pasta, or flax gel for eggs. It may also be helpful to include the severity of the reaction. Make sure this information is passed on to each member of the group. 
2. Each person should decide if they are going to choose a recipe that is naturally free of the allergens and make it that way for everyone, or if they are going to adapt the recipe to accommodate the one with allergies. This will probably depend on the person, the allergies involved, and the number of people with allergies or sensitivities. If there are multiple people with different needs, it may be best to simply adjust the recipe for each recipient. For example, make one without peppers for the person with a sensitive digestive tract, one with rice noodles for the person with celiac disease, and one without any cheese for the person with a dairy allergy. 
3. If you are going to make the recipe allergen-free for one person, but not all, then make their portion first to avoid cross-contamination. That way you don’t have to worry if your utensils, bowls, and tools are cleaned thoroughly enough. If you are making multiple versions to meet multiple needs, wash every dish thoroughly between each use with soap and hot water. Dry with a clean towel, not one that was used for a previous recipe’s dirty dish.
4. Once you have decided what to make, run your recipe by the person with allergies. Ask for their input regarding the ingredients and method to be sure it is safe for them. You may be surprised where certain things like dairy and gluten hide in a variety of products, and it is best not to assume that anything is safe without checking first. If you don’t have personal experience with the allergy in question, it’s likely you are not aware of all the various places it can be found. 
5. If you are the one with the allergies, don’t be afraid to share your allergen-free food with your friends! Expose them to different tastes, textures and types of food. After all, that is one of the benefits of a make-ahead party! 
6. And if you are the allergic one, don’t be afraid to be nosy while your friend cooks your portion. Be available for help if they need it, and don’t be shy about helping them avoid cross-contamination or other risks. And if you are cooking for an allergic friend, invite them to observe and guide you as you cook together. You may be surprised at what you learn!
7. Finally, if all else fails, just cook what you can and enjoy the experience! If nothing else, even if the allergic person can’t eat what’s in the dish, they are likely to have family members who can. Or they will be pleased to have a ready-made dish in the freezer to pass along to someone else in need (Hint: new moms are great candidates!).