Eating out Without Gluten

Eating Out without

GLUTEN

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

“Food is our common

ground, a universal

experience.”

James Beard


Safe Eating Experiences

Learning Curve

Approach

Collaboration


Learning Curve

Education

Empowerment

AwarenessInformation

Knowledge

Gather, List, Review

Apply, Communicate, Train

Accommodate, Simplify

A

I

K

E

• Education

• Comfort Level

• Options & Preferences

• Plan

• Communicate

• Order

• Enjoy

• Feedback

}StrategyGuest

To Eating Outside of Home

• Educate

• Review & ID

• Listen

• Facilitate

• Fulfill

• Deliver

• Communicate

• Follow-up}StrategyHost

To Feeding Guests with Special Dietary Needs

• Educate

• Review & ID

• Listen

• Facilitate

• Fulfill

• Deliver

• Communicate

• Follow-up}StrategyChef

To Feeding Guests with Special Dietary Needs


What’s the difference?

Celiac, Gluten & Wheat

v


Celiac Disease

• Genetic autoimmune disorder

• 1 in 133

• Malabsorption

• Avoid Gluten

• No cure

• Other conditions

WheatRye

BarleyOats

.15

.25

90

120

8150

ELC #1

What & Where is Gluten?

u

wheat

• Bread• Pastries• Beer• Bread

Crumbs• Panko• Chicken

Fingers

• French Fries

• Ground spices

• Sauces & stocks

• Cakes, Cookies

• Croutons• Soy Sauce• Thickeners• Garnishes• Pasta &

Noodles

barley• Bread• Pastries• Beer• Bread


Fingers

• French Fries

• Ground spices

• Sauces & stocks

• Cakes, Cookies


Noodles

ryeMilling• Whole• Steel cut• Crushed• Malted • Kernels• Flour• Bran• Flakes• Cereals

MillingSourdough rye bread• Crispbread• Thin

crispbread

http://www.ryeandhealth.org/processing-a-products/traditional-products/crushed-rye-grains

http://www.ryeandhealth.org/processing-a-products/traditional-products/crushed-rye-grains

http://www.ryeandhealth.org/processing-a-products/traditional-products/sourdough-rye-bread




oats• Bread• Pastries• Beer• Bread


Fingers

• French Fries

• Ground spices

• Sauces & stocks

• Cakes, Cookies


Noodles

Fact

Fictio

nvs.

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

.15

.25

WholeRE

ALN

utrient D

ense

1


Eating Away from Home

Restaurants

Events & Meetings

Friends & Family


Food: A Fact of LifeEmotional, Physical, Familial, Cultural & Psychological

.15

.25

4,931events

23,190food functions

day


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%

Do not return to

events

Do notattendevents50%

When asked about eating at events, people with dietary needs:

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


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

}

Once guests feel safe &

satisfied with their

eating experience,

they become a loyal &

repeat customers.80%

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:


• 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


The Legality of Gluten

ADAAA

FALCPA

Gluten-free Labeling

Limits 1+ major life activities

Seeing, hearing, Eating, learning, interacting with others, breathing

Immune system, digestive, bowel, brain, respiratory,

cardiovascular

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

mustardsulfites

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

Glu

ten-

free

Labe

ling

• Passed• <20 ppm• FDA vs. USDA• Internationally

“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 TsaiChef & Owner,

Blue Ginger Restaurant

Most Common Food Allergens

Food Allergieswhat you need to know

Tree nutsPeanuts Fish Shellfish

MilkEggs Wheat Soy

Millions of people have food allergies thatcan 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 theirparty 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 mustbe 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

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


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

}

Once guests feel safe &

satisfied with their

eating experience,

they become a loyal &

repeat customers.80%

Limits 1+ major life activities

Seeing, hearing, Eating, learning, interacting with others, breathing

Immune system, digestive, bowel, brain, respiratory,

cardiovascular

Do not return to

events

Do notattendevents50%

When asked about eating at events, people with dietary needs:

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,


• 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


Prepping & Cooking

Ingredients

Prep Methods

Cooking Techniques

GaMPI Workshop A Healthier Appetite February 19, 2013

Things to ConsiderDecor l Action Stations l Green Rooms l Bars l Menus

Invitations l Amenities l Pre-con l Place Cards

KnowYour

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

& A

skA

gain

“A customer is 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


Recipes & Snacks

What to cook at home

What to take on the road


Roasted Beet Saladwith Arugula, Spicy Acacia Honey & Marcona Almonds

Rosemary Shrimp Skewer Vegetable Ribbons of Carrot, Fennel & Cucumber with an Orange Vinaigrette

Roasted Lamb ChopOver Slow Cooked Lentils, Caramelized Onion Puree & Spring Pea with Mint Puree


Gluten & Diary FreeAVOIDAVOID SUGGESTIONSSUGGESTIONS

• Wheat• Rye• Barley• Couscous• Starches• Malt• Casein• Bread• Crackers• Cereal• Dairy• Cheese• Milk• Buttermilk

Breakfast

• Quinoa porridge• Gluten-free Buckwheat

Pancakes• Vegetable Omelets


Entrée

• Sliders on portobello or GF bun• Veggie Wraps on corn tortillas• Portobello Fillets w/ Béarnaise & Mashed

potatoes made w/ cashew cream


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


Dessert • Gluten Free Apple Pie Parfait


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


Sides• Kale salad w/ quinoa, tangerines &

toasted almonds• Mac & “Cheese”


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


Vegan & Gluten-free

Avoid Suggestions Suggestions

• Wheat• Rye• Barley• Couscous• Starches• Bread• Beef• Pork• Chicken• Fish• Shellfish• Eggs• Honey• Dairy• Cheese

Breakfast• Chewy Granola Bars• Fruit Parfaits w/ GF granola


Entrée

• Garden Gazpacho• Vegetable & Bean Chili• Old Bay Tofu Cakes • Portobello Fillets w/ Béarnaise & Mashed potatoes

made w/ cashew cream


Sides• Pan-roasted Summer Vegetables• Red and Blue Herbed Potatoes


Breaks • Avocado and Mango Lime Salad


Desserts • Fresh Berry Crumble


Broccoli Frittata

Ingredients 1 Garlic clove2 Tbsp. Olive oil3 ½ C Broccoli florets¼ tsp. Crushed red pepper Salt & black Pepper8 large Eggs½ 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-FreeOmit the Parmigiano

BREAKFAST


Fruit & Veggie Drinks

Ingredients All Green Smoothie1/4 C Water1/2 C Pineapple juice1 3/4 C Green grapes1/4 Bartlett pear, ripe, seeded

and halved1/2 Avocado, pitted, peeled1/4 C Broccoli, coarsely chopped1/2 C Spinach, washed1/4 C Ice cubes

Ingredients Beet, Strawberry, Cranberry Smoothie3/4 C 100% cranberry juice,

chilled1/4 C Cranberries, fresh or frozen1 small Beet, steamed1/3 C Frozen strawberries2 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

BREAKFASTBREAKS


Ingredients Spinach & Avocado1.5 C Cannelloni beans, rinsed &

drained1 C Spinach, fresh1 Tbsp. olive oil1/2 Large ripe avocado1 Lemon, Juice from2 cloves Garlic Salt & pepper to taste

Ingredients Apple Spice15 oz. can Chickpeas, rinsed & drained1-1/3 C Unsweetened applesauce1 Tbsp. Sunflower oil1 Tbsp. Honey1/4 C Raw cashew butter1 tsp. Molasses2-2.5 tsp Cinnamon1/2 tsp. Salt1/4 tsp. Nutmeg1/16 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 BREAKSSIDE DISHDESSERT


Kale Quinoa Salad

Ingredients1 C Quinoa, rinsed2 C Water4 Tbsp. Extra virgin olive oil2 cloves Garlic, chopped½ Red onion, diced2 Roma plum tomatoes, diced2 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.

BREAKSALAD

SIDE DISHENTREE

Created by Chef Megan McCarthy, Healthy Eating 101


Pork Patties w/ Plum Sauce

Ingredients1½ C Plums, Coarsely chopped

(~½ lb.)1½ Tbsp. Brown sugar2 Tbsp. Seasoned rice vinegar½ tsp. Sriracha (hot chile sauce,

such as Huy Fong)1 C Boiling water½ C Uncooked Millet1½ lb. Ground pork, 80% lean1 C Green onions, diagonally cut

and divided½ C Fresh cilantro, chopped and

divided2 Tbsp. Dry sherry1 Tbsp. Garlic, minced1 Tbsp. Fresh ginger, peeled and

minced1 tsp. Salt, divided1/4 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


Seasonal Slaw

Ingredients3 C Green cabbage, thinly sliced2 Kale leaves, finely chopped1 Apple halved, cored and

coarsely chopped1 Pear—halved, cored and

coarsely chopped¼ C Golden raisins¼ C Dried cherries¼ C Pumpkin seeds (pepitas)¼ C Toasted pecans1½ C Plain whole milk yogurt1½ 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.

SALADBREAK

SIDE

V



Blueberry Delight

Ingredients¼ C Flax seed, ground ½ C Raw walnuts, ground1 C Frozen blueberries1 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.

BREAKDESSERT

V


D VeganReplace Honey with

Tracy Stuckrathtracy@thrivemeetings.com404-242-0530www.thrivemeetings.comwww.facebook.com/thrivemeetingseventswww.linkedin.com/tracystuckath

CSEPCMMCHC

mailto:[email protected]

mailto:[email protected]

http://www.thrivemeetings.com






Eating out Without Gluten

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