Last weekend I attended the International Food Blogger Conference in our hometown of Santa Monica, CA. After the conference, many attendees came over for an informal potluck lunch. I wanted it to be relaxed and social — friends sharing food and conversation rather than conference “shop talk.”
All the cooks were food bloggers, so the spread was inventive and varied. Since many in our group are already mindful of dietary limitations, I didn’t have to plan an elaborate menu. Still, a few simple steps make a potluck more comfortable and safe for everyone. Below are my top five tips for hosting an allergy-friendly potluck.
1. Know your guests.
Ask your guests about dietary restrictions and food preferences ahead of time. Simply checking in shows consideration and helps ensure everyone can enjoy the meal without worry.
2. Spread the word, and be specific.
If someone attending has a serious allergy — for example, to peanuts — let other guests know so they can avoid using that ingredient. A clear instruction like “Please, no dishes with peanuts or peanut oil” prevents confusion and keeps people safe.
3. Limitations breed creativity.
Consider setting an allergy-friendly theme, such as dairy-free or nut-free. Framing it as a fun challenge encourages creativity and can yield delicious results. Give cooks plenty of lead time and offer recipe suggestions if requested.
4. Avoid cross-contamination.
Cross-contamination can be dangerous. Use separate serving areas or two tables to keep allergy-safe dishes apart from others. Provide a dedicated serving utensil for each dish so guests won’t reuse spoons between plates. Clear serving utensils also discourage people from using their own forks or fingers and helps keep food handling sanitary.
5. Make signage.
Small tent cards or labels for each dish go a long way. Have each contributor list the dish name, their name, and check boxes for common dietary categories such as Vegetarian, Vegan, Dairy-Free, Gluten-Free, Soy-Free, and Nut-Free. These simple signs sparked conversation at our gathering and helped guests make informed choices.
Be mindful not to overcomplicate the labels; too many checkboxes can feel intimidating. The goal is to increase awareness in a welcoming, nonjudgmental way.
I used a printable table tent template for the potluck labels in both PDF and editable Word formats. The template is sized to work with small tent cards for easy printing and filling out.
The Menu
Below are some of the dishes contributed by fellow food bloggers at the potluck. I’ll update the list as more recipes become available.
Cauliflower Tabbouleh – My Man’s Belly
Chai Chocolate Chunk Cookies – Cooking on the Weekends
Kimchi – I Make Pickles
Pomegranate Glazed Ham – Savour Fare
Quince Paste with Manchego Cheese – Bibberche
Quinoa Stuffed Grape Leaves – California Greek Girl
Shaved Brussels Sprouts Salad with Citrus Vinaigrette – Sippity Sup
Truffled Potato Gratin – In Erika’s Kitchen
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Thanks to Melissa’s Produce for supplying the Buddha’s Hand and Asian pear party favors, and to SIPtheGoodLife Sustainable Wines, Tolosa Vineyard, and Carmel Road Winery for contributing libations to the gathering.