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.
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
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
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
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
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
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
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