Eating out Without Gluten
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Dining at restaurants and events when you have celiac disease, a gluten-sensitivity or food allergies can be a challenge. But, by being pro-active and educating your hosts and those around you, the experience can be a better experience for everyone.
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Eating out Without Gluten
- 1. Eating Out without GLUTEN GIG Atlanta Eating Out Without Gluten August 17, 2013
- 2. GIG Atlanta Eating Out Without Gluten August 17, 2013 What it Takes for Safe Eating Experiences Celiac Disease, Gluten Sensitivity & Wheat Allergy What & Where is Gluten? Eating Away from Home Laws & Regulations Recipes & Snacks to Take on the Road Essential Learning Components u v w x y z
- 3. “Food is our common ground, a universal experience.” James Beard
- 4. GIG Atlanta Eating Out Without Gluten August 17, 2013 Safe Eating Experiences Learning Curve Approach Collaboration
- 5. GIG Atlanta Eating Out Without Gluten August 17, 2013 Learning Curve Education Empowerment Awareness Information Knowledge Gather, List, Review Apply, Communicate, Train Accommodate, Simplify A I K E
- 6. • Education • Comfort Level • Options & Preferences • Plan • Communicate • Order • Enjoy • Feedback } Strategy Guest To Eating Outside of Home
- 7. • Educate • Review & ID • Listen • Facilitate • Fulfill • Deliver • Communicate • Follow-up} Strategy Host To Feeding Guests with Special Dietary Needs
- 8. • Educate • Review & ID • Listen • Facilitate • Fulfill • Deliver • Communicate • Follow-up} Strategy Chef To Feeding Guests with Special Dietary Needs
- 9. GIG Atlanta Eating Out Without Gluten August 17, 2013 What’s the difference? Celiac, Gluten & Wheat v
- 10. GIG Atlanta Eating Out Without Gluten August 17, 2013 Celiac Disease • Genetic autoimmune disorder • 1 in 133 • Malabsorption • Avoid Gluten • No cure • Other conditions Wheat Rye Barley Oats
- 12. ELC #1 What & Where is Gluten? u
- 13. wheat • Bread • Pastries • Beer • Bread Crumbs • Panko • Chicken Fingers • French Fries • Ground spices • Sauces & stocks • Cakes, Cookies • Croutons • Soy Sauce • Thickeners • Garnishes • Pasta & Noodles
- 14. barley• Bread • Pastries • Beer • Bread Crumbs • Panko • Chicken Fingers • French Fries • Ground spices • Sauces & stocks • Cakes, Cookies • Croutons • Soy Sauce • Thickeners • Garnishes • Pasta & Noodles
- 15. rye Milling • Whole • Steel cut • Crushed • Malted • Kernels • Flour • Bran • Flakes • Cereals Milling Sourdough rye bread • Crispbread • Thin crispbread
- 16. oats• Bread • Pastries • Beer • Bread Crumbs • Panko • Chicken Fingers • French Fries • Ground spices • Sauces & stocks • Cakes, Cookies • Croutons • Soy Sauce • Thickeners • Garnishes • Pasta & Noodles
- 17. Fact Fiction vs.
- 18. 5Read Labels • Ingredients you can’t pronounce • Lite & Low-fat • Health claims • Chemicals, preservatives, artificial flavors & colors • Sugar, HFCS, Trans Fats • Ingredients are listed in order of prevelance
- 20. GIG Atlanta Eating Out Without Gluten August 17, 2013 Eating Away from Home Restaurants Events & Meetings Friends & Family
- 21. GIG Atlanta Eating Out Without Gluten August 17, 2013 Food: A Fact of Life Emotional, Physical, Familial, Cultural & Psychological
- 23. GIG Atlanta Eating Out Without Gluten August 17, 2013 So What? Dietary Need % of Guests # Guests Celiac Disease (3m) 1.46% 2 Diabetes (25.8m) 12.59% 14 Food Allergies (15m) 5.85% 7 Gluten Intolerance (18m) 8.78% 10 Vegetarian (27m) 11.12% 13 Vegan (1m) 0.49% 1 Kosher 5.46% 6 53 people 46%
- 24. Do not return to events Do not attend events50% When asked about eating at events, people with dietary needs:
- 25. Leading cause of death worldwide “Chronic disease is a foodborne illness. We ate our way into this mess, and we must eat our way out.” Mark Hyman
- 26. GIG Atlanta Eating Out Without Gluten August 17, 2013 Behavioral Risk Factors • Learning Curve • Physical Activity • Unhealthy Diet • Harmful use of Alcohol • High blood pressure • High blood glucose • Physical Inactivity • Overweight & obesity • High cholesterol • Low fruit & vegetable intake }
- 27. Once guests feel safe & satisfied with their eating experience, they become a loyal & repeat customers.80%
- 28. Food & service are a reflection of the event, the property and the chef. Guests are entitled to the same quality of cuisine while accommodating their need. Participants should be provided the same culinary experience. Attendees shouldn’t be punished for having a dietary need. When serving guests with special dietary needs, Chefs said:
- 29. GIG Atlanta Eating Out Without Gluten August 17, 2013 • Bringing back customers • More WoM referrals • Increased incremental spending • Demonstrating professionalism • Increase client base • Improve liking • Gain trust • Fine-tune customer service Benefits of Good Service
- 30. GIG Atlanta Eating Out Without Gluten August 17, 2013 The Legality of Gluten ADAAA FALCPA Gluten-free Labeling
- 31. Limits 1+ major life activities Seeing, hearing, Eating, learning, interacting with others, breathing Immune system, digestive, bowel, brain, respiratory, cardiovascular
- 32. Atlanta Technical College Catering for Guests with Dietary Needs Copyright © Thrive! Meetings & Events — June 12, 2013 Food Allergen Labeling • US Food Allergen Labeling and Consumer Protection Act of 2004 • Requires all major food allergens be listed in simple language on all packaged foods • Includes allergens in colorings, flavors and additives sesame seeds mustard sulfites
- 33. Atlanta Technical College Catering for Guests with Dietary Needs Copyright © Thrive! Meetings & Events — June 12, 2013 ✤ Food Service Industry ✤ Establishments at retail level; food directly to public ✤ Model for all jurisdictions ✤ Restaurants and food service employees ✤ Section 2-102.11(C)9 and 2-103.11(L) FDA Food Code
- 34. Gluten-free Labeling • Passed • <20 ppm • FDA vs. USDA • Internationally
- 35. “I said, “Look sir, my son has these food allergies.’ The manager looked right at me and my son and said, ‘We’d rather not serve you.’ That infuriated me.” Ming Tsai Chef & Owner, Blue Ginger Restaurant
- 36. Most Common Food Allergens Food Allergies what you need to know Tree nutsPeanuts Fish Shellfish MilkEggs Wheat Soy Millions of people have food allergies that can range from mild to life-threatening. If a guest has an allergic reaction, call 911 and notify management. When a guest informs you that someone in their party has a food allergy, follow the four R's below: Refer the food allergy concern to the department manager, or person in charge. Review the food allergy with the customer and check ingredient labels. Remember to check the preparation procedure for potential cross-contact. Respond to the customer and inform them of your findings. Cooking oils, splatter, and steam from cooking foods. © 2009 The Food Allergy & Anaphylaxis Network Always let the guest make their own informed decision. Sources of Cross-Contact: Any food equipment used for the processing of allergy-free foods must be thoroughly cleaned and sanitized prior to use. All utensils (i.e.,spoons, knives, spatulas, tongs), cutting boards, bowls, pots, food pans, sheet pans, preparation surfaces. Allergen-containing foods touching or coming into contact with allergy-free foods (i.e. a nut-containing muffin touching a nut-free muffin). Fryers and grills. Wash hands and change gloves after handling potential food allergens. State & National Laws • ServSafe Allergen Training • FARE • Food Allergy Awareness Act • Massachusetts, St. Paul, New York • Training, posters, menus
- 37. Leading cause of death worldwide “Chronic disease is a foodborne illness. We ate our way into this mess, and we must eat our way out.” Mark Hyman
- 38. GIG Atlanta Eating Out Without Gluten August 17, 2013 Behavioral Risk Factors • Tobacco Use • Physical Activity • Unhealthy Diet • Harmful use of Alcohol • High blood pressure • High blood glucose • Physical Inactivity • Overweight & obesity • High cholesterol • Low fruit & vegetable intake }
- 39. Once guests feel safe & satisfied with their eating experience, they become a loyal & repeat customers.80%
- 40. Limits 1+ major life activities Seeing, hearing, Eating, learning, interacting with others, breathing Immune system, digestive, bowel, brain, respiratory, cardiovascular
- 41. Do not return to events Do not attend events50% When asked about eating at events, people with dietary needs:
- 42. Food & service are a reflection of the event, the property and the chef. Guests are entitled to the same quality of cuisine while accommodating their need. Participants should be provided the same culinary experience. Attendees shouldn’t be punished for having a dietary need. When serving guests with special dietary needs,
- 43. GIG Atlanta Eating Out Without Gluten August 17, 2013 • Bringing back customers • More WoM referrals • Increased incremental spending • Demonstrating professionalism • Increase client base • Improve liking • Gain trust • Fine-tune customer service Benefits of Good Service
- 44. GIG Atlanta Eating Out Without Gluten August 17, 2013 Prepping & Cooking Ingredients Prep Methods Cooking Techniques
- 45. GaMPI Workshop A Healthier Appetite February 19, 2013 Things to Consider Decor l Action Stations l Green Rooms l Bars l Menus Invitations l Amenities l Pre-con l Place Cards
- 46. Know Your Product Alternative Meal Options (Optional) If you would prefer vegetarian or vegan meal options, please select your preference below. If you have other special dietary needs, we ask that you make your own accommodations. Choose only one: vegetarian vegan Ask&AskAgain
- 47. “A customeris the most important visitor on our premises. He is not dependent on us. We are dependent on him. He is not an interruption in our work - he is the purpose of it. We are not doing him a favor by serving him. He is doing us a favor by giving us the opportunity to serve him.” Mahatma Gandhi
- 48. GIG Atlanta Eating Out Without Gluten August 17, 2013 Recipes & Snacks What to cook at home What to take on the road
- 49. GIG Atlanta Eating Out Without Gluten August 17, 2013 Roasted Beet Salad with Arugula, Spicy Acacia Honey & Marcona Almonds
- 50. Rosemary Shrimp Skewer Vegetable Ribbons of Carrot, Fennel & Cucumber with an Orange Vinaigrette Roasted Lamb Chop Over Slow Cooked Lentils, Caramelized Onion Puree & Spring Pea with Mint Puree
- 51. GIG Atlanta Eating Out Without Gluten August 17, 2013 Gluten & Diary Free AVOIDAVOID SUGGESTIONSSUGGESTIONS • Wheat • Rye • Barley • Couscous • Starches • Malt • Casein • Bread • Crackers • Cereal • Dairy • Cheese • Milk • Buttermilk Breakfast • Quinoa porridge • Gluten-free Buckwheat Pancakes • Vegetable Omelets • Wheat • Rye • Barley • Couscous • Starches • Malt • Casein • Bread • Crackers • Cereal • Dairy • Cheese • Milk • Buttermilk Entrée • Sliders on portobello or GF bun • Veggie Wraps on corn tortillas • Portobello Fillets w/ Béarnaise & Mashed potatoes made w/ cashew cream • Wheat • Rye • Barley • Couscous • Starches • Malt • Casein • Bread • Crackers • Cereal • Dairy • Cheese • Milk • Buttermilk Side • Roasted Brussels Sprouts with Refried Butter Beans and Rice • Wheat • Rye • Barley • Couscous • Starches • Malt • Casein • Bread • Crackers • Cereal • Dairy • Cheese • Milk • Buttermilk Break • Soy Yogurts • Zucchini chips w/ Lime mint dipping sauce • Wheat • Rye • Barley • Couscous • Starches • Malt • Casein • Bread • Crackers • Cereal • Dairy • Cheese • Milk • Buttermilk Dessert • Gluten Free Apple Pie Parfait
- 52. GIG Atlanta Eating Out Without Gluten August 17, 2013 Gluten, Diary & Egg Free Avoid SuggestionsSuggestions • Wheat • Rye • Barley • Milk • Cheese • Butter • Eggs • Bulgar • Couscous • Starches • Malt • Casein • Bread • Crackers • Cereal • Bacon • Sausage Breakfast • Savory vegetable pancakes • Wheat • Rye • Barley • Milk • Cheese • Butter • Eggs • Bulgar • Couscous • Starches • Malt • Casein • Bread • Crackers • Cereal • Bacon • Sausage Entrée • Baked Halibut w/ Asparagus, Leeks & dill • Chicken Lettuce Wraps • Roasted Lamb Chops • Wheat • Rye • Barley • Milk • Cheese • Butter • Eggs • Bulgar • Couscous • Starches • Malt • Casein • Bread • Crackers • Cereal • Bacon • Sausage Sides • Kale salad w/ quinoa, tangerines & toasted almonds • Mac & “Cheese” • Wheat • Rye • Barley • Milk • Cheese • Butter • Eggs • Bulgar • Couscous • Starches • Malt • Casein • Bread • Crackers • Cereal • Bacon • Sausage Breaks • Kale chips • Guacamole & Corn chips • Wheat • Rye • Barley • Milk • Cheese • Butter • Eggs • Bulgar • Couscous • Starches • Malt • Casein • Bread • Crackers • Cereal • Bacon • Sausage Desserts • Blondies
- 53. GIG Atlanta Eating Out Without Gluten August 17, 2013 Vegan & Gluten-free Avoid SuggestionsSuggestions • Wheat • Rye • Barley • Couscous • Starches • Bread • Beef • Pork • Chicken • Fish • Shellfish • Eggs • Honey • Dairy • Cheese Breakfast • Chewy Granola Bars • Fruit Parfaits w/ GF granola • Wheat • Rye • Barley • Couscous • Starches • Bread • Beef • Pork • Chicken • Fish • Shellfish • Eggs • Honey • Dairy • Cheese Entrée • Garden Gazpacho • Vegetable & Bean Chili • Old Bay Tofu Cakes • Portobello Fillets w/ Béarnaise & Mashed potatoes made w/ cashew cream • Wheat • Rye • Barley • Couscous • Starches • Bread • Beef • Pork • Chicken • Fish • Shellfish • Eggs • Honey • Dairy • Cheese Sides • Pan-roasted Summer Vegetables • Red and Blue Herbed Potatoes • Wheat • Rye • Barley • Couscous • Starches • Bread • Beef • Pork • Chicken • Fish • Shellfish • Eggs • Honey • Dairy • Cheese Breaks • Avocado and Mango Lime Salad • Wheat • Rye • Barley • Couscous • Starches • Bread • Beef • Pork • Chicken • Fish • Shellfish • Eggs • Honey • Dairy • Cheese Desserts • Fresh Berry Crumble
- 54. GIG Atlanta Eating Out Without Gluten August 17, 2013 Broccoli Frittata Ingredients 1 Garlic clove 2 Tbsp. Olive oil 3 ½ C Broccoli florets ¼ tsp. Crushed red pepper Salt & black Pepper 8 large Eggs ½ C Parmigiano, grated Instructions • Preheat oven to 350. • In a 10-inch oven proof nonstick skillet, cook the garlic in 1 Tbsp. of the oil over medium high heat for 30 seconds. • Add the broccoli and red pepper and cook for 1 minute. • Stir in 2 tablespoons of water, season with salt and pepper and cover. • Cook over moderate heat until the broccoli is crisp-tender, 2 minutes. • Let it cool. • In a bowl, whisk the eggs with ¼ teaspoon each of salt and black pepper. • Stir in broccoli. Return the skillet to the stovetop and heat the remaining 1 Tbsp. of oil. • Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. • Sprinkle with the cheese. • Transfer the skillet to the oven and bake until the center is just set, 12 minutes. • Serve warm. Food & Wine magazine WS FSF N P GF V Dairy-Free Omit the Parmigiano BREAKFAST
- 55. GIG Atlanta Eating Out Without Gluten August 17, 2013 Fruit & Veggie Drinks Ingredients All Green Smoothie 1/4 C Water 1/2 C Pineapple juice 1 3/4 C Green grapes 1/4 Bartlett pear, ripe, seeded and halved 1/2 Avocado, pitted, peeled 1/4 C Broccoli, coarsely chopped 1/2 C Spinach, washed 1/4 C Ice cubes Ingredients Beet, Strawberry, Cranberry Smoothie 3/4 C 100% cranberry juice, chilled 1/4 C Cranberries, fresh or frozen 1 small Beet, steamed 1/3 C Frozen strawberries 2 tsp. Honey or other sweetener, to taste WS FSF N P GF VDE VG R RV Instructions • Place all ingredients into the Vitamix container in the order listed and secure lid. • Select Variable 1. • Turn machine on and slowly increase speed to Variable 10, then to High. • Blend for 35 to 40 seconds or until mixture is smooth. Put all ingredients in blender and turn on BREAKFAST BREAKS
- 56. GIG Atlanta Eating Out Without Gluten August 17, 2013 Ingredients Spinach & Avocado 1.5 C Cannelloni beans, rinsed & drained 1 C Spinach, fresh 1 Tbsp. olive oil 1/2 Large ripe avocado 1 Lemon, Juice from 2 cloves Garlic Salt & pepper to taste Ingredients Apple Spice 15 oz. can Chickpeas, rinsed & drained 1-1/3 C Unsweetened applesauce 1 Tbsp. Sunflower oil 1 Tbsp. Honey 1/4 C Raw cashew butter 1 tsp. Molasses 2-2.5 tsp Cinnamon 1/2 tsp. Salt 1/4 tsp. Nutmeg 1/16 tsp. Clove WS FSF N P GF VDE VG R RV Instructions • Toss it all in a food processor and whirl away! • Taste + adjust spices if desired. Hummus BREAKS SIDE DISH DESSERT
- 57. GIG Atlanta Eating Out Without Gluten August 17, 2013 Kale Quinoa Salad Ingredients 1 C Quinoa, rinsed 2 C Water 4 Tbsp. Extra virgin olive oil 2 cloves Garlic, chopped ½ Red onion, diced 2 Roma plum tomatoes, diced 2 C Fresh kale, chopped Salt and pepper to taste Chile seasoning to taste, optional WS FSF N P GF VDE VG RV Instructions • Bring water and quinoa to a boil. Cover and turn down to simmer for 12-15 minutes. • In sauté pan, heat 2 Tbsp. extra virgin olive oil on medium high. • Add chopped garlic, diced onions. • Cook for 2 minutes before add diced tomatoes. • Add chopped kale, stir and cover for 1 minute or until kale is wilted. • When water is absorbed for quinoa, transfer cooked quinoa to large bowl. • Add extra virgin olive oil, salt and pepper and toss. • Add in kale mixture and gently toss. • Serve. BREAK SALAD SIDE DISH ENTREE Created by Chef Megan McCarthy, Healthy Eating 101
- 58. GIG Atlanta Eating Out Without Gluten August 17, 2013 Pork Patties w/ Plum Sauce Ingredients 1½ C Plums, Coarsely chopped (~½ lb.) 1½ Tbsp. Brown sugar 2 Tbsp. Seasoned rice vinegar ½ tsp. Sriracha (hot chile sauce, such as Huy Fong) 1 C Boiling water ½ C Uncooked Millet 1½ lb. Ground pork, 80% lean 1 C Green onions, diagonally cut and divided ½ C Fresh cilantro, chopped and divided 2 Tbsp. Dry sherry 1 Tbsp. Garlic, minced 1 Tbsp. Fresh ginger, peeled and minced 1 tsp. Salt, divided 1/4 tsp. Black pepper, freshly ground Cooking spray WS FSF N P GFDE Instructions • Combine first 4 ingredients in a small saucepan; bring to a boil. • Cover; reduce heat, and simmer 15 minutes, stirring frequently. • Remove from heat; let stand 10 minutes. • Place plum mixture in a blender or food processor; process until smooth. • Combine 1 C boiling water and quinoa in a medium bowl; cover and let stand 20 minutes. Drain well. • Combine millet, pork, ½ C onions, ¼ C cilantro, sherry, garlic, ginger, 3/4 tsp salt, and pepper in a medium bowl. • Divide pork mixture into 12 equal portions, gently shaping each into a ¾ inch-thick patty. • Press a nickel-sized indentation in center of each patty. • Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. • Add 6 patties to pan; cook 5 minutes on each side or until done. Repeat with remaining 6 patties. • Drizzle patties with plum sauce and serve. ENTREE Adapted from Myrecipes.com
- 59. GIG Atlanta Eating Out Without Gluten August 17, 2013 Seasonal Slaw Ingredients 3 C Green cabbage, thinly sliced 2 Kale leaves, finely chopped 1 Apple halved, cored and coarsely chopped 1 Pear—halved, cored and coarsely chopped ¼ C Golden raisins ¼ C Dried cherries ¼ C Pumpkin seeds (pepitas) ¼ C Toasted pecans 1½ C Plain whole milk yogurt 1½ Tbsp. Honey Sea salt and freshly ground black pepper to taste WS FSF P GFE Instructions • In a large bowl, combine the cabbage, kale, apple and pear. • Stir in the raisins, cherries, pumpkin seeds and pecans. • In a medium bowl, whisk together the yogurt and honey and then fold it into the cabbage mixture. • Season with salt and pepper and serve. SALAD BREAK SIDE V Created by Chef Megan McCarthy, Healthy Eating 101
- 60. GIG Atlanta Eating Out Without Gluten August 17, 2013 Blueberry Delight Ingredients ¼ C Flax seed, ground ½ C Raw walnuts, ground 1 C Frozen blueberries 1 C Raw cashews 1 C Water 2 Tbsp. Honey WS FSF P GFE Instructions • Combine cashews, water and honey together in blender until smooth and creamy. Set aside. • Grind flaxseed in herb/coffee grinder. • Grind walnuts in grinder. • Sprinkle pie pan or individual ramekins with ground flaxseed and ground walnuts. • Place frozen blueberries on top of flaxseed mixture. • Drizzle cashew sauce over blueberries to serve. BREAK DESSERT V Created by Chef Megan McCarthy, Healthy Eating 101 D Vegan Replace Honey with