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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
GIG Atlanta Eating Out Without Gluten August 17, 2013
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
GIG Atlanta Eating Out Without Gluten August 17, 2013
Safe Eating Experiences
Learning Curve
Approach
Collaboration
GIG Atlanta Eating Out Without Gluten August 17, 2013
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
GIG Atlanta Eating Out Without Gluten August 17, 2013
What’s the difference?
Celiac, Gluten & Wheat
v
GIG Atlanta Eating Out Without Gluten August 17, 2013
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
Crumbs• Panko• Chicken
Fingers
• French Fries
• Ground spices
• Sauces & stocks
• Cakes, Cookies
• Croutons• Soy Sauce• Thickeners• Garnishes• Pasta &
Noodles
ryeMilling• Whole• Steel cut• Crushed• Malted • Kernels• Flour• Bran• Flakes• Cereals
MillingSourdough rye bread• Crispbread• Thin
crispbread
oats• Bread• Pastries• Beer• Bread
Crumbs• Panko• Chicken
Fingers
• French Fries
• Ground spices
• Sauces & stocks
• Cakes, Cookies
• Croutons• Soy Sauce• Thickeners• Garnishes• Pasta &
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
GIG Atlanta Eating Out Without Gluten August 17, 2013
Eating Away from Home
Restaurants
Events & Meetings
Friends & Family
GIG Atlanta Eating Out Without Gluten August 17, 2013
Food: A Fact of LifeEmotional, Physical, Familial, Cultural & Psychological
.15
.25
4,931events
23,190food functions
day
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%
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
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
}
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:
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
GIG Atlanta Eating Out Without Gluten August 17, 2013
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
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
}
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,
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
GIG Atlanta Eating Out Without Gluten August 17, 2013
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
GIG Atlanta Eating Out Without Gluten August 17, 2013
Recipes & Snacks
What to cook at home
What to take on the road
GIG Atlanta Eating Out Without Gluten August 17, 2013
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
GIG Atlanta Eating Out Without Gluten August 17, 2013
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
• 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
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
GIG Atlanta Eating Out Without Gluten August 17, 2013
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
• 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
GIG Atlanta Eating Out Without Gluten August 17, 2013
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
GIG Atlanta Eating Out Without Gluten August 17, 2013
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
GIG Atlanta Eating Out Without Gluten August 17, 2013
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
GIG Atlanta Eating Out Without Gluten August 17, 2013
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
GIG Atlanta Eating Out Without Gluten August 17, 2013
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
GIG Atlanta Eating Out Without Gluten August 17, 2013
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
Created by Chef Megan McCarthy, Healthy Eating 101
GIG Atlanta Eating Out Without Gluten August 17, 2013
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
Created by Chef Megan McCarthy, Healthy Eating 101
D VeganReplace Honey with
Tracy Stuckrathtracy@thrivemeetings.com404-242-0530www.thrivemeetings.comwww.facebook.com/thrivemeetingseventswww.linkedin.com/tracystuckath
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