FoodBanter.com - View Single Post

Donna Rose wrote:
>
> In article >,
> says...
> > My church is having a silent auction in a couple weeks and tonight we had a
> > meeting discussing the various things that could be auctioned off, and somehow
> > I was volunteered (I'm sure it wasn't my idea) to auction off a dinner for
> > six-made by me, of course. So sometime in October, 6 people-who will have
> > presumably paid a lot of money, will come to my place for a gourmet feast. Does
> > anyone have any great ideas on what i should fix? I thought I could go basic
> > with a good pot roast, but now I'm thinking I should do something like poached
> > salmon. But I am very open to suggestions.
> >
> > Sandra
> >
> Oh, I almost forgot - one of the guests was a vegetarian so I prepared a
> red snapper dish for her. It's important to ask questions of your
> hostess about food allergies, preferences, etc so as to make sure you're
> able to satisfy all the invited guests.
> --
> Donna

Someone who is genuinely vegetarian doesn't normally fish. Did your
guest eat the fish?