Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Dukes Chowder House Seattle

bakingbarb

By bakingbarb
in Gluten-Free Restaurants

Recommended Posts

bakingbarb Enthusiast
bakingbarb
Posted

I now try and email as many restaurants and food companies etc as possible, instead of hoping I need to know. Here is my email to, from and to Dukes. Disappointing to say the least. Make sure you pay attention to their part of the response that I underlined.

From: bakingbarb [mailto:bakingbarborg@gmail.com]

Sent: Monday, July 21, 2008 10:33 AM

To: Open Original Shared Link

Subject: allergy question

Is your menu gluten free friendly?

Hi,

Thank you for your email.

We've thrown around the idea of a gluten free menu for awhile now. I understand your frustration in dining out as my daughter has a wheat intolerance. It is very challenging for her to find menu items while dining out. We have introduced gluten free items and have added vegetarian and other special diet options on our menus a few different times now. Unfortunately, none of the items have worked out financially for us and we do not currently have any special diet sections on the menu.

I hope in the future we will be able to cater to those in need of special diets. We are always researching new ways to make this happen.

Sincerely,

Duke

bakingbarb to Duke

Reply

Hello, I can understand needing to financially strong but I cannot understand not having anything on your menu that you can say is gluten free or at least wheat free. Salad, salad dressing, grilled fish etc these are things that tend to be gluten free without any extra work on any ones part.

That you have a daughter with a wheat intolerance and you have nothing you would say is gluten free on your menu surprises me. There is a rather large community of wheat intolerant people and this community is growing. This community also shares their information and experiences with each other. When we find a restaurant that offers gluten free alternative we tell each other, we also tell each other when restaurants such as yours do not.

I appreciate the response because it does tell me that you do care but at the same time I am disappointed by your response.

Sincerely Barb

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


JennyC Enthusiast
JennyC
Posted

I'm sorry you got such a response. A while ago I came across a Duke's clam chowder copycat recipe. I hope this helps a little. It is very good.

Here it is:

Open Original Shared Link

bakingbarb Enthusiast
bakingbarb
Posted
  • Author

WHEW here is the last response I received from them. I am happy to hear this response.

On Fri, Aug 8, 2008 at 2:46 PM, Duke Talk <duketalk@dukeschowderhouse.com> wrote:

Dear Barb,

I sincerely apologize for the misunderstanding. Yes, we do have many items such as salad, salad dressing and grilled fish that are gluten free. What I meant to say to you is that we do not have any bread buns, bread items, etc. that are gluten free. Things that normally have gluten in them. I will have our chef email me a specific list of all our foods that are gluten free. Once again I apologize. I assumed that we were talking about things that normally have gluten in them.

I will get back to you with that list!

Thank you,

Duke

bakingbarb Enthusiast
bakingbarb
Posted
  • Author

Here is the most recent email I received from Duke. Very nice response, our first email was full of confusion so to have gotten this follow up from him is heart warming actually.

Dear Barb,

In discussions with our executive chef, Bill Ranniger, he reminded me that some people are merely sensitive to gluten and some are allergic. The Gluten Free Society (international headquarters in Seattle), cautioned us not to say that we were a gluten free restaurant even if we thought we were presenting items without gluten. Flour particles in restaurants can easily touch items that are meant to be served without gluten. For those who are allergic, that could be a tragedy. For those that are sensitive to gluten, that might not matter. So please know that I am not saying any item on our menu is completely gluten free.

Items on our menu that can be ordered for those that are sensitive to gluten are:

Broiled salmon, halibut, top sirloin steak, all fish without breading. You can leave the starch side dishes out and substitute for extra veggies.

Caesar Salad without croutons (make sure they don

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to Shining My Light's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      Virus, celiac disease or both?

      @Shining My Light, I am not a doctor or a trained medical professional of any kind. However, I was a hospital chaplain for many years and sat in on countless numbers of medical team meetings with doctors and nurses discussing the medical issues of their patients as well as tests administered and interventions applied. What I can tell you is that many diseases...
    2. Shining My Light
      - Shining My Light replied to Shining My Light's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      Virus, celiac disease or both?

      @trents I do like the idea of the shake! yes. I was expecting to have all my blood tests that were celiac related to be positive. I guess I’m confused about why they wouldn’t be. Nothing else in my blood work even gave a clue as to helping me either. All my vitamins were good other than D and that’s everyone in my state. @RMJ how impre...
    3. RMJ
      - RMJ replied to Shining My Light's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      Virus, celiac disease or both?

      I can’t imagine eating 4-6 slices of bread per day, either. You just need wheat, it doesn’t have to be bread and it doesn’t have to whole wheat. If a piece of cake or a doughnut is about the same size as a slice of bread it’s probably roughly equivalent. Or you could do what Trents suggests and just buy powdered gluten. Gliadin X can help by “digest...
    4. trents
      - trents replied to Shining My Light's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      Virus, celiac disease or both?

      @Shining My Light, what do you mean when you say "the blood test not being 100%"? Were you expecting all possible celiac blood antibody tests to be positive in the case of someone who actually does have celiac disease? That seldom, if ever, happens. You are gauging too much on how you feel when you consume gluten and not paying enough attention to test...
    5. Shining My Light
      - Shining My Light replied to Shining My Light's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      Virus, celiac disease or both?

      Hi @RMJ, Thank you for you input. I really appreciate all view points on this, more than you know. Maybe I’ve done too much research. One thing I read would point to yes and then along comes all these variables that convinces me that my levels were high because of having a virus. I don’t like bread or pasta that much but seriously lov...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      129,884
    • Most Online (within 30 mins)
      7,748
    Beryl
    Newest Member
    Beryl
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Virus, celiac disease or both?

      By trents · Posted

      @Shining My Light, I am not a doctor or a trained medical professional of any kind. However, I was a hospital chaplain for many years and sat in on countless numbers of medical team meetings with doctors and nurses discussing the medical issues of their patients as well as tests administered and interventions applied. What I can tell you is that many diseases can only be diagnosed by running a battery of tests coming at the problem from different angles. It is normal to not have all the tests give a positive confirmation for a given disease. But rather, a diagnosis is arrived at by looking at what the balance of the test results from all angles suggest. This may especially be true of autoimmune conditions. You need to also understand that the degree and number of vitamin and mineral deficiencies and symptomology depends on a number of factors. For instance: 1. How many "celiac genes" are involved? Homozygous or heterozygous? and which genes? DQ2?, DQ8? or both? 2. How long ago was the onset of the celiac disease? How long has it been acting on the body? 10 months or 10 years? That will make a huge difference. 3. How much gluten has the person been accustomed to consuming since onset of celiac disease? The more they consume, the more damage you would expect. 4. What is the age of the person? Younger people have bodies that are more resilient than older people and can fight against disease more effectively. 5. What other health conditions is their immune system being tasked to deal with? 6. What is their general state of vigor? Some people just have stronger constitutions than others.
    • Shining My Light
      Virus, celiac disease or both?

      By Shining My Light · Posted

      @trents I do like the idea of the shake!  yes. I was expecting to have all my blood tests that were celiac related to be positive. I guess I’m confused about why they wouldn’t be. Nothing else in my blood work even gave a clue as to helping me either. All my vitamins were good other than D and that’s everyone in my state.    @RMJ how impressive to be able to make all those baked goods! I’ve been tasting some gluten free items. There is one thing I found that’s good and it’s Siete Cinnamon churro chips put over ice cream with chocolate syrup . Tastes like fried ice cream!  I’ve also noticed so many more things have a “gluten free” symbol on them. Restaurants mostly but also a lot of packaging. Maybe it’s always been there but obviously since my blood tests I’ve noticed.  I really hoped I would find someone who like me was sick a few weeks prior to getting their  TTG test and it was raised for a viral reason, or it’s a “fluke” or something else.      
    • RMJ
      Virus, celiac disease or both?

      By RMJ · Posted

      I can’t imagine eating 4-6 slices of bread per day, either.  You just need wheat, it doesn’t have to be bread and it doesn’t have to whole wheat. If a piece of cake or a doughnut is about the same size as a slice of bread it’s probably roughly equivalent. Or you could do what Trents suggests and just buy powdered gluten. Gliadin X can help by “digesting” small amounts of gluten contamination.  You would NOT want to take it while eating bread/cake/doughnuts in preparation for an endoscopy because it could make your body react less. I have finally figured out how to make a number of gluten free baked goods. Cakes, cream puffs . . . My neighbors know they are gluten free but say they would never guess otherwise.
    • trents
      Virus, celiac disease or both?

      By trents · Posted

      @Shining My Light, what do you mean when you say "the blood test not being 100%"? Were you expecting all possible celiac blood antibody tests to be positive in the case of someone who actually does have celiac disease? That seldom, if ever, happens. You are gauging too much on how you feel when you consume gluten and not paying enough attention to test results. If the idea of eating 4-6 slices of wheat bread daily to get 10g of gluten is repulsive to you then go the health food store and buy powdered gluten, weigh it out on a food scale, and make shakes with it. Many report that Gliadin X helps them in a significant way to ward off unpleasant reactions to minor gluten exposure, such as you would get in a cross contamination situation. It will not work to prevent reactions when used with large exposures to gluten.
    • Shining My Light
      Virus, celiac disease or both?

      By Shining My Light · Posted

      Hi @RMJ,   Thank you for you input. I really appreciate all view points on this, more than you know.  Maybe I’ve done too much research. One thing I read would point to yes and then along comes all these variables that convinces me that my levels were high because of having a virus.  I don’t like bread or pasta that much but seriously love baked goods.  I’m scared to give those up “for no reason”  I’m also scared to be doing damage to my body.    I’m stuck in a situation where I’m scared and confused either way.    It’s hard for people with silent celiac because you don’t “feel” like you are doing the right thing.    I did see some advertisements on here about Giliad X? Is that a supplement for gluten and is insulin for diabetes? 
×
×
  • Create New...