So how did it all work out in Bermuda?
Well I’m very safe and sound AND I had a great allergen-free time!
How did that happen? The firm that organized our weekend excursion, A&O Management and Franz Stuhlpfarrer in particular worked with every restaurant to tell them about my needs. I sent him a detailed list of what I am allergic to and what I am intolerant of and how BEST to create a safe meal for me: i.e. “Basically my diet is plain grilled red meats or chicken, and fruit and vegetables, no sauces. The plainer the better really.”
I love well-seasoned food of course, and sauces are lovely; however, when traveling, in a pretty fishy-zone [there’s Wahoo on every menu] keeping it plain is sooo much safer.
Truly, I’d rather have “boring” than scary any time.
Every restaurant we went to the either the manager presented himself to me or I to him, but everyone had received the email that I had sent Franz and they were prepared for me: gracious about accommodating my needs, thorough about cross contamination and happy to have me there! Each night, I had lean proteins, steamed veggies and no gluten, dairy or soy—and no issues! [This week I think I’m eating vegan though, I can handle only so much wonderful steak!]
Where we went for dinner and who to speak to when you go:
Blu Bar and Grill [Dario, manager]
Four Ways Inn [Thomas, manager]
Café Cairo [Stefan, manager]
Thank you again Franz and managers for taking some of the worry out of my trip!