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Wedding Planning- gluten-free Caterer?


elonwy

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elonwy Enthusiast

I'm wondering if anyone knows of a caterer in the Bay Area, preferably East Bay, who deals with gluten-free. My fallback is Whole Foods, cause I'm doing an hors d'oeuvres type reception event instead of a sit down meal, but I'm just wondering if anybody knew of anyone else.

I did find this cake place: Open Original Shared Link

which looks AMAZING!!. Very excited about the cake. The groom is also gluten free, so everything at the event is going to be gluten free as well :)


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lisa25 Rookie

My wedding in March will be gluten, dairy, and soy free. Between my fiance and I we have several celiacs in our family. My dad is doing BBQ and we are having simple sides catered by Hy-Vee. Their catering manager and dietician have been really helpful, so hopefully everything will turn out uncontaminated. I don't know if there are Hy-Vee's in CA, but if there are you could check with them. We are making our own wedding cake...hopefully it will be a good experience!

elonwy Enthusiast

I checked out Hy-Vee online, they aren't out here, but your reception sounds great. My family won't be here, since flying from HI is just so expensive, so its just going to be friends hanging at my house with a tiny ceremony stuck in the middle. The more I'm researching the more I just want to make plates myself. Whole Foods wants $90 for a cheese plate? Really? I could buy a bunch of cheese and cube it up on plate for way less than that. I may regret it, but I am totally leaning towards catering my own wedding.

jerseyangel Proficient

Elonwy, congratulations on your upcoming wedding!! :D

I'm in PA, so I can't be of any help as to your catering questions--but I just had to say congrats and that I'm so happy for you. Good luck with all the preparations.....I know it's going to be lovely. :)

Janessa Rookie

I got married in Berkeley last July and it was gluten free (except cupcakes some were gluten free some not) We had the reception at Adagia Restaurant who were wonderful doing everything gluten free

Look into doing it at a restaurant or room in a restaurant with a chef who will work with you then you will have amazing food with no work or clean-up for you. When I was looking into it it was much cheaper at a restaurant than catering.

You don't want to prepare the food yourself, there are so many things to do don't add more to your plate, you want it to be a stress free day for you and your guests.

elonwy Enthusiast

Yeah the whole plan is to do it at the house in Alameda and walk down to the beach for the talking bit. I'm keeping the whole thing under $2000. The most expensive thing is going to be the cake. I'm not doing any kind of sit down meal, just pupu platters sitting around, like any party type deal, and since its at the house I want everything to be gluten free. I'm just appalled at how much whole foods charges and am severely sensitive (the slightest hint of gluten makes me look 3 months pregnant) so having it at my home keeps me in a safe happy place.

Lisa Mentor

Congratulations Elonwy and Lisa on your upcomming wedding. Planning is so much fun. (I have one to plan in August and one in October :blink: ) :P


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lizard00 Enthusiast

My mom just got remarried and we had a big bash for her about two weeks ago. We had it catered. The caterer was great, when we picked the food, I kind of knew what would be gluten-free and not. A good catering company makes most things from scratch anyway, so talk to a few and tell them your concerns. They made everything onsite, but we rented a big hall. Since you want it at your house, it may be a little different, but just call a few that you're interested in and see what they say.

As it turned out- I barely ate anything. Not because I didn't trust them, but because I was busy floating about the crowd. But the catering manager took pity on me and had the chef make me a plate of the gluten-free things so I would eat. They were really up on things, and I didn't have the slightest bit of problem.

The last thing you are going to want to deal with is food.

and last of all.......

CONGRATULATIONS!!!

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    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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