Not so long ago, people with special dietary needs politely (and quietly) made do at dinner parties. But today, the dictum ''eat what's on your plate'' is rapidly being eclipsed by a ''have it your way'' mentality, and the changing social order poses questions of etiquette and presents new quandaries in entertaining.
'I Don't Eat … ' Plays Havoc With Parties
CHICAGO'S premier caterer, John Calihan, still remembers the nightmare. It was to be a dinner party a la Gatsby, a black-tie evening for 20 of the local Jays and Daisys. The hostess, a Chicago socialite, had enlisted Mr. Calihan to prepare her family bouillabaisse recipe. Spare no expense!
Mr. Calihan arranged for the proper species of seafood to be flown in from France, Maine and Nantucket. While the engraved sterling silver place cards were being polished and the flowers fussed over, the caterer (and six cooks hired for the occasion) painstakingly prepared the fish stew. It was a perfect bouillabaisse. And it was a perfect disaster. ''I'm allergic to shellfish,'' announced a guest as the waiter attempted to ladle the stew from a steaming tureen. The next guest said, ''I don't eat fish.'' Another said, ''I don't like fish.'' Two others demurred with a shake of the head. ''The hostess nearly fainted,'' Mr. Calihan recalled.
This happens at the finest tables these days. The national preoccupation with dietary restrictions - born of food allergies, health concerns or religious constraints - is changing the American dinner party. Mr. Calihan and caterers and hosts from other cities say guests have become more vocal about their food preferences, and an a la carte attitude is encroaching on the the last preserve of the communal feast.
Not so long ago, people with special dietary needs politely (and quietly) made do at dinner parties. But today, the dictum ''eat what's on your plate'' is rapidly being eclipsed by a ''have it your way'' mentality, and the changing social order poses questions of etiquette and presents new quandaries in entertaining.
Not long ago, hosts routinely called guests to discuss dress and seating arrangements. Today, ''those who wish to entertain practically have to ask for a medical history when inviting people to dinner,'' said Gail Banks, a Boston hostess.
Divergent diets complicate menu planning for the host. ''Mrs. Burlingham can't eat salt, the Jaynes are on Pritikin and the Hirschorns keep kosher,'' said Michael J. Anderson of New London, Conn., a 37-year-old lawyer who is planning a dinner party for October. ''What am I? A cafeteria line?''
Manners mavens agree that guests should inform hosts ahead of time of severe allergies or life-threatening medical conditions and that hosts should accommodate these, as well as religious restrictions, to the best of their abilities.
The ever-widening ethnic mix at dinner parties poses new cultural considerations. And by adapting to these, as well as to food allergies (which range from the potentially lethal to very mild), lactose intolerance, high cholesterol, hypertension and vegetarian and kosher restrictions, the modern host may have opened the floodgates for more idiosyncratic concerns about consumption.
Letitia Baldrige, the author of ''Letitia Baldrige's Complete Guide to the New Manners for the 90's,'' to be published by Rawson next year, recently dined in the home of friends who offered fresh-caught swordfish for dinner. As the fish was served, a fellow guest appraised the menu. ''I'm surprised,'' he murmured. ''The waters around here are polluted.'' The comment, Ms. Baldrige said, ''took the joy out of the dish and focused all the attention on one person.''
Not long ago, hosts routinely called guests to discuss dress and seating arrangements. Today, ''those who wish to entertain practically have to ask for a medical history when inviting people to dinner,'' said Gail Banks, a Boston hostess.
Divergent diets complicate menu planning for the host. ''Mrs. Burlingham can't eat salt, the Jaynes are on Pritikin and the Hirschorns keep kosher,'' said Michael J. Anderson of New London, Conn., a 37-year-old lawyer who is planning a dinner party for October. ''What am I? A cafeteria line?''
Manners mavens agree that guests should inform hosts ahead of time of severe allergies or life-threatening medical conditions and that hosts should accommodate these, as well as religious restrictions, to the best of their abilities.
The ever-widening ethnic mix at dinner parties poses new cultural considerations. And by adapting to these, as well as to food allergies (which range from the potentially lethal to very mild), lactose intolerance, high cholesterol, hypertension and vegetarian and kosher restrictions, the modern host may have opened the floodgates for more idiosyncratic concerns about consumption.
Letitia Baldrige, the author of ''Letitia Baldrige's Complete Guide to the New Manners for the 90's,'' to be published by Rawson next year, recently dined in the home of friends who offered fresh-caught swordfish for dinner. As the fish was served, a fellow guest appraised the menu. ''I'm surprised,'' he murmured. ''The waters around here are polluted.'' The comment, Ms. Baldrige said, ''took the joy out of the dish and focused all the attention on one person.''
''No matter what the menu is, we don't go to a party without plenty of extra-virgin olive oil, vegetables, fish and plain fruit,'' she said. This holistic ammunition, she said, ''really cools out everybody with special dietary needs.''
But Mr. Savoca, the New York caterer, believes that a la carte accommodations erode the communal nature of the dinner party. ''The best host figures out how to accommodate special needs on one menu,'' he said.
Along with other inveterate dinner-givers, he outlines the parameters of inoffensive dinner party fare: avoid pork, shellfish, duck, lamb and fried food. Emphasize starch, whether pasta, potatoes or bread. Focus on salad and vegetables. Exercise restraint in the use of butter, animal fat, eggs and salt. Fruit should always be offered in addition to a very rich dessert. Always have mineral water on the table and freshly brewed decaffeinated coffee on hand.
Impressive menus can be created within these restrictions, but some hosts say meals designed to be inoffensive are boring. ''I call them dry-cleaned menus,'' Mr. Calihan said. ''They sound interesting, but they all end up tasting the same.'' Hosts, he said, can battle the blands with interesting garnishes and dramatic presentations.
Several recent changes in serving customs also help soothe the Me-Me dinner guest. Platter service, for instance, is being revived across the country. ''This allows guests to select discreetly,'' Mr. Savoca said. A renaissance of dinner buffets allows the same latitude for both picky and medically restricted eaters. Choice is the most gracious response to dietary restrictions.
But setting aside the white gloves and cream sauces will not placate the truly food rude. With them, Ms. Baldrige said, a host ''must hang tough.''
Pamela Black, a 28-year-old fund-raiser for the Children's Aid Society in Manhattan, learned that lesson when she gave her first sit-down dinner party. Ms. Black was familiar with the diets of each of her 12 guests and spent three days marinating a leg of lamb, preparing ratatouille, cleaning lettuce and making a peach tart. When she presented the platter fanned with rosy slices of lamb, one guest arched an eyebrow. ''Bambi,'' he said. Ms. Black corrected him. ''Mary's little lamb,'' she said, ''followed by salad from Peter Rabbit's patch.'' You Name It, It's Off Limits For Someone
HERE is a list of caveats for the sensitive host, based on suggestions from caterers and others. Items that may cause allergic reactions:
- Shellfish
- Nuts
- Red wine
- Cheese
- Tomatoes, eggplant and other members of nightshade family
- Garlic
- Monosodium glutamate
- Shellfish
- Pork
- Meat and dairy products in combination
- Caviar
- Meats
- Alcoholic beverages
- Animal and saturated fats
- Sweets
- Dairy products
- Starches and breads
- Fried foods
- Beef and other red meat
- Sauces
- Butter
- Caffeine
- Alcoholic beverages
- Veal
- Meat in general
- Any food targeted for boycotts
- Rabbit
- Squid
- Snails
- Sweetbreads
- Venison
- Organ meats
- Snake
- Bony fish
- Artichokes
- Corn on the cob
- Fried chicken
- Soups
- Ribs
- Poultry with bones
- Spaghetti or other long pasta
- Tacos
- Lobster. – By Molly O'Neill, Sept. 13, 1989
Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia
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