0
nothungry

gluten-free At A Wedding

Rate this topic

Recommended Posts

I have a wedding to go to in 2 months. The last wedding I went to was a gluten-free, it was my brother in laws wedding, he spoke to the kitchen extensively about gluten-free food, I wound up eating a lot of cheese cubes and fresh fruit. I didn't want to make a big stink about how the food that they tried to serve me was contaminated so I just let it go as to not upset the bride and groom. They thought that they had all of their bases covered and that the place was going to serve me a wonderful gluten-free meal/appetizers/dessert, it didn't happen but I didn't think they needed to know that. Needless to say, I am not looking forward to this upcoming wedding.

Anyway, I am not very close with the bride and groom of this wedding. I saw on the restaurant's website that the couple needs to inform the staff 45 days prior to the wedding if there are any dietary issues. I don't know what my best option is:

I can do nothing, try to talk them into making me a gluten-free (and vegetarian) meal when I get there.

I can call the place directly and tell them my needs, and that I didn't want to hassle the bride with my food issues.

I can talk to the bride before the 45 day mark.

Does anyone have any experiences that they can share with these types of events? Thanks.

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I have a wedding to go to in 2 months. The last wedding I went to was a gluten-free, it was my brother in laws wedding, he spoke to the kitchen extensively about gluten-free food, I wound up eating a lot of cheese cubes and fresh fruit. I didn't want to make a big stink about how the food that they tried to serve me was contaminated so I just let it go as to not upset the bride and groom. They thought that they had all of their bases covered and that the place was going to serve me a wonderful gluten-free meal/appetizers/dessert, it didn't happen but I didn't think they needed to know that. Needless to say, I am not looking forward to this upcoming wedding.

Anyway, I am not very close with the bride and groom of this wedding. I saw on the restaurant's website that the couple needs to inform the staff 45 days prior to the wedding if there are any dietary issues. I don't know what my best option is:

I can do nothing, try to talk them into making me a gluten-free (and vegetarian) meal when I get there.

I can call the place directly and tell them my needs, and that I didn't want to hassle the bride with my food issues.

I can talk to the bride before the 45 day mark.

Does anyone have any experiences that they can share with these types of events? Thanks.

I've been dealing with multiple family weddings this summer, so I feel your pain! I would call the restaurant directly and let them know your circumstances. You can then judge if you feel safe eating at the reception. The last two weddings I went to, I talked to the chef and explained my circumstances. At one I had to change the meal that I had asked for, because I didn't know that the chicken was breaded. It worked out well, and I didn't get sick. However, I did have a back up of microwave rice in my room and a little cooler with deli meat and string cheese, just in case. I also brought my own salad dressing packets. Hope that helps!!

Molly

Share this post


Link to post
Share on other sites

At my brother-in-laws wedding we just brought our own dinner and cake.

He told the people who owned the wedding location that we needed axcess to the fridge, microwave/oven, etc.

Things went smoothly, but other guests got into my cake without permission!!! :angry:

Share this post


Link to post
Share on other sites

The last two weddings I went to I brought my own meal that did not need to be reheated. I brought it in a soft sided lunch box with blue ice (we came from home).

Share this post


Link to post
Share on other sites

Hmmm...I didn't really think of bringing my own food into a wedding. I mean, I always have a protein bar in my purse when I go out to an event(I usually hide somewhere and eat it). This wedding is a fairly upscale event, I guess I should call and see how much of a problem it is. I thank you all for your input!

Share this post


Link to post
Share on other sites
Ads by Google:


I recently attended family wedding and ate the prime rib, salad greens and fresh cooked vegtables, also a few shrimp from the appetizer bar. No problems at all after, of course no wedding cake for me!!

Share this post


Link to post
Share on other sites
I recently attended family wedding and ate the prime rib, salad greens and fresh cooked vegtables, also a few shrimp from the appetizer bar. No problems at all after, of course no wedding cake for me!!

Did you talk to a chef or the server about it first or did you just eat it on the assumption that it was naturally Gluten free?

Share this post


Link to post
Share on other sites

I am getting married in two months and I told the place that we're having our reception at that "i will be damned if I have to bring my own food to my own wedding." (a little more plesant, but that was the jist of the ocnveration). We also have 4 other guests that have celiac as well! My fiance and I are paying for the wedding, and honestly I don't want to pay for everyone else to eat, except me...and I refuse just to have a plain grilled chicken breast either.

Wow...I think stress is getting to me....I think I sound like a bridezilla!

Either way, call the place that they're having the wedding at...then inform the bride about your allergy. The reception hall can make note of it in their notes and the bride can jsut make sure that she relays the message to the reception hall when the final count is due.

Hope that helps!

Share this post


Link to post
Share on other sites

i was just at a wedding this weekend. i got the number of the caterer from the bride and groom and spoke with her and she was extremely nice and helpful. (bonus: my friends are so nice they surprised me with gluten-free whole foods brownies for dessert!) last summer i went to a wedding where i did not know either the bride or the groom (i was going as a date with someone). again, i just called the restaurant it was held out and no problem, they had a gluten-free meal for me. it's probably not going to be the best meal ever (and likely plain, so try to grab some butter before it gets contaminated by bread) but it certainly feels nice to get served a meal along with anyone else. i've never had trouble at any wedding i've gone to since i went gluten free now that i think of it. so go and have a great time!!

Share this post


Link to post
Share on other sites


Ads by Google:


I always have a protein bar in my purse when I go out to an event(I usually hide somewhere and eat it).

You shouldn't feel like you need to hide to eat your protein bar.

I am getting married in two months and I told the place that we're having our reception at that "i will be damned if I have to bring my own food to my own wedding." (a little more plesant, but that was the jist of the ocnveration). We also have 4 other guests that have celiac as well! My fiance and I are paying for the wedding, and honestly I don't want to pay for everyone else to eat, except me...and I refuse just to have a plain grilled chicken breast either.

There are a lot of things that can be made gluten free or are naturally gluten free without adding any cost...................gluten free does not have to mean bland or boring. Don't bother with bread (easy for me to say, since I don't eat bread anyway :P ).......and use fruit for the sweet tooth...............now the only thing you have to worry about is the wedding cake. :D

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   6 Members, 0 Anonymous, 318 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.