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Member Since 23 Sep 2006
Offline Last Active Yesterday, 09:50 PM

Posts I've Made

In Topic: Oahu Hawaii

18 March 2015 - 08:17 PM

there are a number of  higher end restaurants like 12th  Ave. Grill and Town where they wil make gluten-free meals. Town has one or two on the menu but its always good to call first.  The Chef owner of 12th ave is  Kevin Haney and  Town is Ed Kenny.  Both will fix you up and have done so for  our forum members in the past.  Both places are in the kaimuki area of HNL. Whole Foods Market  in kailua and in kahala mall have extensive  buffet with  gluten-free and raw food  selections. Close to the university there is the Fat Greek which jas a great gluten-free salad  and an Indian place called maharaja  with  plenty of gluten-free selections.  Next time visit Kona where the chefs all know what gluten-free is all about.  have a great trip!

I will be in Oahu the first week of May staying at the Hilton Hawaiian Resort.  I've rented a condo so that I can cook as many meals as possible, and I'm taking a skillet, few utensils, and my own strainer.  Any suggestions on safe places to eat ranging from fast (ish) food to a nice sit down dinner with the family? My family is happy to eat most meals at the condo and pack lunches, but it would be nice to go out a few times and stay healthy!  I've never been to Oahu, so I know very little about it.  We will have a rental car, but hoping I can avoid traveling too far away for a restaurant.  Thanks in advance for any help offered.

In Topic: Ice Cream Made From Cashews? gluten-free?

17 March 2015 - 09:41 PM

most cashews come from Brazil and India and mass quantities. I've eaten them processed raw and roasted for many years with never any problems. 

In Topic: Traveling To Japan With Celiac Child: Restaurants & Grocery Tips?

03 February 2015 - 07:57 PM

As Shell 156 said   you need to learn some of the  words. Ko mugi ko is wheat  flour  where as ko mugi is wheat.  Another  way to say no wheat or flour is meriken ko or american powder.   Takashi Imai <takashikun.imai@nifty.com> is my old friend there in Yokohama who is a doctor and understnads  celiac. Ive had a place in Japan for more than 30 years and commute between there and hawaii.

Bring your own soy sauce --  soy sauce in Japan is  wheat and many chefs  dont understand that ..


JU wari soba is 100% buckwheat  but  regular  soba is not .   what hotel  are you  at.



www.musmus.jp is mostly veggie place  i was at in nov.  and  good and all you do is tell them komugi allergy  -- allergy is-- al ru gi

 You can  ask the hotel to help you say it correctly. 

shoyu ( soy sauce)  dame (daa May)  means  you cant have  soy souce


download the free   travel cards in japanese too. 


have to run now but will try to add more in the next few days..

In Topic: Full Knee Replacement ,,,

30 January 2015 - 08:45 PM

i hear yah!  The  bone on bone is no fun

In Topic: Chef That Wants To Borrow Your Shoes...i'm Taking A Walk

30 January 2015 - 07:25 AM

Sorry I had not seen your messages earlier. I'm a former chef and ACF Hawaii president who has had celiac for about 10 years. I work with and advise many of resort chefs in Hawaii where I'm located. At the beginning, there was a vey large learning  curve which took some time. Ten years ago  less than 1% of the guests had a dietary requirement. Currently each hotel on the KOna coast reports its at 12% of our guests require Gluten free, Vegetarian, Vegan Raw, lactose free diets. Each hotel has a dedicated  gluten-free area and storage as well as stock are or dedicated metro cage.  Every year or so at one of our ACF monthly lunches we have a educational lunch where I invite a number of other celiacs and the chefs can watch how we go through a buffet line both before and after others  go through. This  has helped them to mitigate  cross contamination issues which is the biggest fear for many of us more sensitive celiacs.  


Most of our Exec chefs at resorts here like the Fairmont and Four Seasons are most interested in  substitute grains. Having trained in Japan 30+ years ago I usually recommend they  work with  buckwheat flour or "sobako".  It can be used  in so many ways...


Good luck with your project.


Hello Again All,

 I want to thank everyone for replying and contributing insight into your food frustrations. I keep saying it's one thing to cook it, it's another thing to live it.

I have decided to challenge myself, for 30 days, of going completely gluten-free. Like a secret shopper, so to speak, for my industry. I want to experience what it's like on the other end-I want to live these frustrations. My hope is that following my "shopping", I can report back to the restaurants (as an insider) and offer them insight. When I'm not dining out, I'll be testing products at home (and at work) and attempting to make some of your long lost favorites.  

I'll be reporting back with my findings. Keep the suggestions coming for food goodies missed or product favorites. (Especially gluten-free beer)


Chef Patterson