Nutrition drives menu for Alberta caterers

These days, more people are watching what they eat, and not just at home. In response, Alberta caterers are expanding their menus to include dishes for every type of diet.

Just as fashion has trends, so does food. And just as a fashion designer needs to keep on top of current trends, so do caterers.

Susan Hopkins and Aaron Creurer have done just that with their Calgary-based catering business, Red Tree. Hopkins and Creurer will accommodate any request a client makes, and that’s good news if you’re a person with a ”special diet.”

The term “special diet” refers to many types of eating needs – from food sensitivities to nutritional and restrictive diets. As people become more educated about the variety of nutritional lifestyles available, they want to incorporate them into their lives to create healthier everyday living.

According to Hopkins, about one-third of Red Tree’s clients request some kind of amendment to their menu.

“Clients are asking for healthier choices such as high fibre,” she explains. “There are also a lot of people requesting high protein and low carbohydrate meals. Dairy intolerance is also huge.”

Special diet meals are most commonly served at private functions where the host is aware of any diet considerations of the guests. At corporate functions, the guest list isn’t always identified so food must be served to suit everybody.

Hopkins says the demand for specialized menus has increased and evolved since Red Tree opened in 1997. “We have always received requests for low-calorie and low-fat foods, but now I find more people are asking for foods suitable for people with food sensitivities such as celiac or lactose intolerance.”

Nutrition with taste

Does a special diet mean low taste? Not at all says Hopkins. One of Red Tree’s signature items, Nori Rolls, is popular with all of her clients and is acceptable for anyone with lactose or gluten intolerance.

Hopkins and Creurer recognize the importance of educating themselves about special diets. Both trained in the professional cooking program at the Southern Alberta Institute of Technology (SAIT) in Calgary where they became well versed in preparing menus for clients with diet concerns. They have also travelled through Europe and Asia to further their education and Hopkins has gained experience in lactose-intolerant diets within her family.

Next time you host a catered event, feel free to voice your diet concerns to the caterer and communicate any diet restrictions affecting your guests. Your caterer should have options to suit everyone.

Says Hopkins: “We will do what the client wants. Because of our background, it’s very easy for us to step into the special diet mode. We always ask about food sensitivities or allergies when consulting with a client and then suggest options they can consider.”