At Saturday’s tasting, the groom asked if the raw bar could be keto, then clarified no shellfish, no seaweed, and no ice because it “waters down the macros” — so I pivoted to wagyu tartare on cucumber coins and king trumpet ‘oysters’ with champagne mignonette. The bride loves it but wants the spread to read pure raw bar in photos for 110 guests with seven dietary flags, including low-FODMAP. Anyone else engineering gourmet optical illusions to keep the macro counters and the album happy?