Dietary restrictions: A creative opportunity

 It might seem daunting, at first, to be told that a dinner guest has a particular allergy or similar dietary restrictions; be it for ethical or religious concerns. The meals you’ve learn to prepare seamlessly are not applicable here, and alternatives must be sought. This realization is no doubt intimidating, but if you give yourself an opportunity to explore what’s out there in the vast culinary world, solutions might prove to be plentiful. I became recently acquainted with individuals who were vegetarian, and began looking over recipes were meat could be substituted for something different. I ended up making mushroom-stuffed conchiglie using a recipe that initially called for the use of veal, and it was well-recived. More recently, however, I concocted a vegetarian gumbo that used the standard “holy trinity” in tandem with okra and red lentils, which also received noteworthy appraisal. Dietary restrictions should be viewed less like a restriction and more like an opportunity, as not only is everyone satisfied, but you learn a little something too. 

The aforementioned vegetarian gumbo. (We added shrimp to our leftovers). Also sorry if it looks like something that came back up.