No One Left Out: Inside Our Approach to Vegan & Dietary Dining

Feeding Everyone at the Table (and Loving Every Minute of It)

Dietary restrictions are becoming more and more common, and when it comes to catering, this is something we take very seriously. A lot of caterers tolerate dietary restrictions, but here at Mama D’s Catering, we take a different approach.

We embrace it.

Yes, there can be an additional cost. It requires more sourcing, more prep, and often significantly more labor. To be completely transparent, we’re not making money on these dishes; In fact, sometimes we lose money on them. But that’s not the point.

The point is the craft. The creativity!

This is where we get to shine. This is the part of the job we genuinely love.

Last weekend alone, we had two weddings… both with a number of vegan guests. For one event, we created a vegan stuffed bell pepper filled with coconut curry rice, sautéed vegetables, and finished with a cashew cream. It was a hit! Not just with the vegan guests, but across the board. We had meat-eaters coming back asking for extras, even sharing them at the table.

At the second wedding, we served a vegan ratatouille in individual cast iron skillets, finished with our version of a basil chimichurri. The presentation was stunning, and the response was exactly what we aim for every time.

Our goal is simple: No guest should ever feel like an afterthought.

We don’t want anyone sitting at the table feeling like the “difficult one” or the pain in the you-know-what. We want them to feel seen, considered, and even a little special. Honestly, we want a little food envy when that plate hits the table! We want Uncle Tommy - the bearded, meat-eating mountain man - to say, “Hey! That looks damn good. Can I get a bite?”

Now, not all dietary accommodations are complex. If it’s something simple (like leaving cheese off a salad or removing pecans) we don’t charge extra. That’s just part of good service.

But when we’re creating something from the ground up, like a gluten-free sauce that typically relies on a roux, we take the time to do it right. We’ve experimented with different gluten-free flours, refined techniques, and in some cases, created sauces that are even better than the original.

That’s where we shine.

And yes, there is a cost associated with that level of care. Typically, specialty dietary dishes run about $25–$35 per item (above the base price) depending on the complexity. For example, accommodating four vegan guests might add around $100 to a large catering order, which in the grand scheme of an event, is a small investment to make sure every guest has a great experience.

Food should never make someone feel like an outsider.

One thing we’ve learned over the years is that communication is everything. We now provide a detailed dietary intake form. Not just to understand restrictions or allergies, but to learn what guests actually like and don’t like.

That came from experience.

I once catered a multi-day retreat where we had a miscommunication. We prepared sautéed mushrooms as a vegetarian option, only to find out that one of the guests absolutely hated mushrooms. That was on me. And it changed how we approach dietary planning moving forward. BTW - They booked us again, so I guess they loved everything else! LOL!

Now, we ask better questions. We listen more closely. And we build dishes with intention from the start. This is a learning process for all of us.

At the end of the day, this is why we do what we do.

Yes, the business side can be chaotic. Yes, there are long hours, staffing challenges, and nonstop movement. But when we get to step back and create something meaningful ~ something that makes someone feel included ~ that’s when we’re reminded why we love this industry.

We’re incredibly grateful for what we do.

So, whether it’s one guest or half your wedding, we believe everyone deserves to feel considered, taken care of, and excited about what’s on their plate.

Cheers!

Dana Calhoun, B.S.