Jump to content

  • 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
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,680
    • Most Online (within 30 mins)
      7,748
    Jaw008
    Newest Member
    Jaw008
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.