Celiac Disease and Gluten-Free Diet Support
- Questions? Join our forum: Nearly 1 MILLION POSTS, and over 62,000 MEMBERS!
Follow / Share
|Get Email Alerts|
- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Is Buckwheat Flour Really Gluten-Free?
Form Letter and an Example of a Dinner Meal and How I Would Eat Gluten-Free
- By Daniel Moran
- Published 03/24/2008
This is a Carnival menu we will use as if I was going to dinner and what I would eat. First the menu that was sent to us before we left port:
crusted Crispy shrimp quenelles
*Tender Hearts of Tropical Palm & California Artichoke
Mixed Garden & Field Greens
*Wilted Spinach and Mushrooms with Fresh Bacon Bits
*Lemon Topped Fillet of White Roughy
Caribbean Bean Stew and Caramelized plantains
Green beans and young potato
grilled tomatoes, red wine sauce and basil oil Tomato Braised
Tofu vegetarian entree: served with charred peppers & olives
Name: (as on the reservation) Room # 555 Table #44444 Time eating: 7:00 Dinner meal
I am informing you that I have a special diet request of a gluten free diet. This diet is very important that I do not receive anything that I do not ask for. I will explain how to prepare my meal in full detail and ask you not to vary from it by the slightest. The smallest crumb of wheat, barley, rye or any other grain could make me very, very sick, and spoil my time on your wonderful cruise. I know you hold my health in in high regard, as well as making our stay here as good as it can be.
Some examples of gluten can be found in bread, catsup, margarine, candy, desserts, salad preservatives and really too many more things to tell you.
My worst fear is cross-contamination which can happen with a chef cutting my meal on a dirty cutting board or just on the table, with a chef using tongs he has used on something else. So please be extra careful.
Please do not season my food unless I ask you to, and only use salt and pepper and no garnish on my plate unless it is fresh and not pickled or has sauce.
Thank you and if you have any questions feel free to call me in my room.
Here is what I would eat from the menu above:
Saute shrimp in olive oil with the shitake mushrooms and some button mushrooms and deglaze with white wine and lemon juice.
Soup: Cucumber pureed with heavy whipping cream little sour cream and fresh chives. Serve cold.
Salad: 6 whole cherry tomatoes and a whole uncut cucumber (I ask for it whole so I can take out the cross-contamination risk of the pantry, who are in another area, this is just a precaution that I take).
Entree: I would like the spring chicken (I also could have went with others like the veal) break it down and I would like 1/2 of the chicken. Take all bones out of it and cut the thigh a little so when they saute it it will cook as fast as the breast.
I would like it sauted in olive oil and then add tequila and honey, (***) cook until the chicken is done, reducing the sauce, if needed add water to the pan but not chicken stock. Pull the chicken out and cut small pieces of REAL butter and make a sauce and spread it over the chicken.
Starch: I would like one cup of rice cooked in the microwave (I know cooking in the microwave is safe and no one is going to accidentally spill something in it if the chef walks away).
Vegetable: Some medley of fresh vegetables also cooked in the microwave.
Dessert: This night and every night plus during lunch I would like chocolate moose. Be careful to use real vanilla because some have alcohol in them and I cannot have the alcohol as it may contain gluten--so fresh vanilla beans please..
Thank you and please ask me any questions.
Chef Daniel P.
*** Remember to make sure to choose an alcohol that is gluten free..some Bourbons might be so if you're sure there is one name it by name and tell the chef if they don't have it to use a wine or tequila that you might like.
That is some of what I would say and I would make extra copies with spaces under the names in blue so if I have another meal I just can write it in or if the menu changes bring extra copies but make sure you use the same one so they get used to seeing this paper and know that you are serious about your diet.
Next I will review and put in order everything that should be done before your sailing date.
Chef Daniel P.
As always, Celiac.com welcomes your comments (see below).
I am a Ex chef of the rich and famous. A celiac for 7 years now. WHAT I AM DOING NOW: *Going to restaurants and business and teaching their staff, prepare and serve gluten free meals. courses at a local college. *Making all my own celiac food from scratch. *Helping others to work out there problems involving food. **GOAL:To teach my knowledge to every one who needs it so they can go on a trip or out to a restaurant and not fear the GLUTEN FOOD MONSTER! Visit my site: http://chefdanielp.com
In Celiac.com's Forum Now:
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity