Catering a Vegetarian Wedding Menu - hidden meat items

If you are using an omnivorous caterer (one who is making both meat and non-meat dishes) you may need to ask certain questions regarding the vegetarian aspects of your meal. Here is a list from a UK wedding site to ask your caterer. I'm married to a chef, and I added a few questions.

* Cheese: not all cheese is vegetarian. Double check that vegetarian rennet, not animal rennet, is being used.
* Wine: the sediment in wine may have been removed (fined) with gelatine or egg white. Always check with the supplier. Remember, too, that organic wine is not necessarily vegetarian.
* Eggs: many veggies will only eat free-range eggs.
* Margarine: some margarine contains whey or vitamins A, D or E, or additive E471, any of which may be from animal sources. It's safest to use margarine with the vegetarian or vegan symbol.
* The cake: does the icing contain animal products, such as egg whites? While this will be OK for veggies, any vegans among your guests will not be able to eat it.
* Honey: this is avoided by most vegans.
* Pasta: may contain egg or squid ink or other substances.
* Soup: double-check the ingredients in the stock.
* Vegetables: Many caterers cook veggies in soup stock and butter for added flavour
* Glaze and thickening agents: check the ingredients of vegetable and dessert glazes and thickening agents for sauces. You want cornstarch or agar-agar, or some sort of carageen (Irish Moss), not aspic or gelatin.
* Tuna-fish: well, it's true. Many cooks think 'vegetarian' means fish.

The British Vegetarian Society has a great website with information and alternatives, including a special page for caterers and some recipes. (I like their Vegetarian Paella, which would be a festive buffet dish).