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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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kenlove

Gluten Free Hawaii

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ASked a few Big Island chefs to give me what they can do for celiacs.

The first response was from Matt Zabrod at Monettes at the Mauna Kea

on the Big Island.

http://www.monetteshawaii.com/

There are 3 other restaurants there including Manta Ray where my son is the chef so I know they do gluten free meals.

This is what OI got back from Monettes via facebook.

Mauna Kea Beach Hotel Matt gives you his regards and says nice piece in NY Times

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WooHOO!!

Ken is reforming an entire state all by himself!!

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Other options on the Big Island...

Daniel Theibunds (spelling?) in Waimea can serve gluten-free on request. Owner has

celiac disease and chef, staff is very aware. Had the fish (stuffed ono that is their speiality) that was the best ever!!! Make sure to ask about the history of the place -- fascinating.

Tommy Bahama's has a gluten-free menu too.

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Sure trying!

WooHOO!!

Ken is reforming an entire state all by himself!!

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Daniel Thiebaut's is very good and the chef owner Daniel can make an excellent gluten-free meal but it is important to call in advance.

Was there last week for a new years dinner for our Big Island Chefs group so you can imagine how extensive the menu was considering He was serving the areas top chefs. They had to alter 3 different recipes for me which they could have only done with notice. The person with celiac there, whos name I forget was not involved in my particular requests or menus.

Places like this, Merrimans, Alan Wongs, Roys, Sansei and all the resort hotel restaurants will provide gluten-free meals upon request and given notice. The hotels however do keep gluten-free pasta an other foods and mixes on hand for "emergencies".

Ken

Other options on the Big Island...

Daniel Theibunds (spelling?) in Waimea can serve gluten-free on request. Owner has

celiac disease and chef, staff is very aware. Had the fish (stuffed ono that is their speiality) that was the best ever!!! Make sure to ask about the history of the place -- fascinating.

Tommy Bahama's has a gluten-free menu too.

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Daniel Thiebaut's is very good and the chef owner Daniel can make an excellent gluten-free meal but it is important to call in advance.

Was there last week for a new years dinner for our Big Island Chefs group so you can imagine how extensive the menu was considering He was serving the areas top chefs. They had to alter 3 different recipes for me which they could have only done with notice. The person with celiac there, whos name I forget was not involved in my particular requests or menus.

Places like this, Merrimans, Alan Wongs, Roys, Sansei and all the resort hotel restaurants will provide gluten-free meals upon request and given notice. The hotels however do keep gluten-free pasta an other foods and mixes on hand for "emergencies".

Ken

Thanks for the good info. Didn't know Sansei could accomodate too. Is there an Alan Wong's on the Big Island, have only been to the outlet in Honolulu.

Ken, are you a chef at one the properties? I'll be over in March for a couple of weeks on business and it's always nice to go somewhere where you know gluten-free requirements are understood :-)

Leslie

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Hi Leslie

Alan has a place in the Hualalai property but I forget the name of it -- They just changed chefs too.

I lecture at the culinary school and am on the board of the American Culinary Federation here but no longer in the kitchen -- unless I have to be at the school or my wife tells me to make something!

My son is at the Manta Ray inside the Mauna Kea -- Maybe I said that already

I should be here in March although might have to go to Japan -- What brings you here?

Let me knopw where your staying and I'll make sure they stock up!

take care

Thanks for the good info. Didn't know Sansei could accomodate too. Is there an Alan Wong's on the Big Island, have only been to the outlet in Honolulu.

Ken, are you a chef at one the properties? I'll be over in March for a couple of weeks on business and it's always nice to go somewhere where you know gluten-free requirements are understood :-)

Leslie

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Hi Leslie

Alan has a place in the Hualalai property but I forget the name of it -- They just changed chefs too.

I lecture at the culinary school and am on the board of the American Culinary Federation here but no longer in the kitchen -- unless I have to be at the school or my wife tells me to make something!

My son is at the Manta Ray inside the Mauna Kea -- Maybe I said that already

I should be here in March although might have to go to Japan -- What brings you here?

Let me knopw where your staying and I'll make sure they stock up!

take care

Hi Ken,

I am a corporate meeting planner and come to the islands a few times a year. Stayed at Mauna Kea last fall (the renovated rooms are beautiful) and had wonderful meals at the property. In March, we have a group in at the Hilton Waikoloa and in April I will be at the Grand Wailia on Maui.

It is interesting that a few years ago, we never had requests from attendees for gluten-free foods, but now I am seeing an average of 1-2 per program (besides me!). Hotel chefs across the country are becoming more aware of gluten-free needs especially at the higher end properties.

That being said, I still ship in (or bring an extra suitcase) of gluten-free food including sandwich bread, bagels, snacks, salad dressing etc. and supplement with a gluten-free meat or fish entree, fruit, and am usually ok. The hardest part is breakfast (can't do eggs) and lunch and most properties have not starting offering gluten-free breads, etc. At the smaller properties, the chefs have even made me sandwiches with my bread, etc. At the big, busy properties, I get creative. Usually hit the grocery store for some deli meat (Foodland has Boar's Head), lettuce, cheese, etc and keep in a refrig in my room.

In general I have been very happy with the accomodations the kitchen's try to make. Course, I am bringing in alot of business to their property, but I also don't expect them to cater to my gluten-free needs and it all works out. It always amazes me when a gluten-free attendee expects the kitchen to serve their every whim and desire.

Thanks for spreading the word for the gluten-free community with the chefs. Any word you can put in at the Hilton would be great. gluten-free folks are always looking for locations where they can feel comfortable and not worry about eating. If the word gets out that the Big Island is gluten-free friendly, it will get some folks in ... and we know that the tourism is needed. The cruise ships are really starting to see results of this as word of mouth spreads.

BYW, are you on a gluten-free plan or just promote awareness because the need is growing?

Regards, Leslie

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Hi Leslie

Glad you enjoyed the Mauna Kea, my son is the chef at Manta Ray restaurant there. He was at Roys before and Peter Merrimans for a number of years. Another restaurant at Mauna Kea, Monettes, and Chef Matt Zabrod bakes gluten-free breads on request and keeps gluten-free flour mixes on hand. I've been celiac for the last 5 years so its still somewhat new for me compared to others on the board. I'm executive Director of the Hawaii Tropical Fruit Growers and active in a number of AG and AG tourism related areas.

Chef Charles Charbonneau is the new chef at the Hilton and aware of celiac requirements. The Hilton has a rather large pantry dedicated to gluten-free items. Was at Kona Village at the ACF chefs meeting yesterday. I usually give the line cooks and those working the buffet a tough quiz on whats what but they were more than ready to tell me what I could and could not have and up front about what they didnt know about.

In the 5 years since I've been diagnosed, i've had to do a lot of travel too. Japan, INdia, Italy, Germany, UK bunches of places. I never bring food with other than a package of nuts or something to have on a plane.

Last year we held our 19th annual international tropical fruit conference at the hilton-- the gluten-free meal was always there for me.

What group are you coming in with? I'll see Charles on the 14th when I'm there with our culinary students.

take care

Ken

Hi Ken,

I am a corporate meeting planner and come to the islands a few times a year. Stayed at Mauna Kea last fall (the renovated rooms are beautiful) and had wonderful meals at the property. In March, we have a group in at the Hilton Waikoloa and in April I will be at the Grand Wailia on Maui.

It is interesting that a few years ago, we never had requests from attendees for gluten-free foods, but now I am seeing an average of 1-2 per program (besides me!). Hotel chefs across the country are becoming more aware of gluten-free needs especially at the higher end properties.

That being said, I still ship in (or bring an extra suitcase) of gluten-free food including sandwich bread, bagels, snacks, salad dressing etc. and supplement with a gluten-free meat or fish entree, fruit, and am usually ok. The hardest part is breakfast (can't do eggs) and lunch and most properties have not starting offering gluten-free breads, etc. At the smaller properties, the chefs have even made me sandwiches with my bread, etc. At the big, busy properties, I get creative. Usually hit the grocery store for some deli meat (Foodland has Boar's Head), lettuce, cheese, etc and keep in a refrig in my room.

In general I have been very happy with the accomodations the kitchen's try to make. Course, I am bringing in alot of business to their property, but I also don't expect them to cater to my gluten-free needs and it all works out. It always amazes me when a gluten-free attendee expects the kitchen to serve their every whim and desire.

Thanks for spreading the word for the gluten-free community with the chefs. Any word you can put in at the Hilton would be great. gluten-free folks are always looking for locations where they can feel comfortable and not worry about eating. If the word gets out that the Big Island is gluten-free friendly, it will get some folks in ... and we know that the tourism is needed. The cruise ships are really starting to see results of this as word of mouth spreads.

BYW, are you on a gluten-free plan or just promote awareness because the need is growing?

Regards, Leslie

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Hi Leslie

Glad you enjoyed the Mauna Kea, my son is the chef at Manta Ray restaurant there. He was at Roys before and Peter Merrimans for a number of years. Another restaurant at Mauna Kea, Monettes, and Chef Matt Zabrod bakes gluten-free breads on request and keeps gluten-free flour mixes on hand. I've been celiac for the last 5 years so its still somewhat new for me compared to others on the board. I'm executive Director of the Hawaii Tropical Fruit Growers and active in a number of AG and AG tourism related areas.

Chef Charles Charbonneau is the new chef at the Hilton and aware of celiac requirements. The Hilton has a rather large pantry dedicated to gluten-free items. Was at Kona Village at the ACF chefs meeting yesterday. I usually give the line cooks and those working the buffet a tough quiz on whats what but they were more than ready to tell me what I could and could not have and up front about what they didnt know about.

In the 5 years since I've been diagnosed, i've had to do a lot of travel too. Japan, INdia, Italy, Germany, UK bunches of places. I never bring food with other than a package of nuts or something to have on a plane.

Last year we held our 19th annual international tropical fruit conference at the hilton-- the gluten-free meal was always there for me.

What group are you coming in with? I'll see Charles on the 14th when I'm there with our culinary students.

take care

Ken

Hi Ken,

That is great news that the Hilton is so gluten-free friendly! Woo Hoo. The group we are bringing in is Health Net IFP/FB Sales Leaders Conference. I'll be at the property from March 8-18 (Group is in house March 12-17). My dietary needs (and any attendees) will also be provided in the banquet orders we send to the hotel, but I sure appreciate you putting in a word for me :-). I know it will make a difference!!! Oh, my last name is Brown in case chef needs to know who I am. I think I may have met the him on my last site visit ( I vaguely remember something about being new to the property).

I am so impressed that you can travel that much and not take food with you. I am scared to leave home without it!Are there any stores to buy gluten-free products in Kona or do you have to have everything shipped in? I'll have some time at the beginning of the week to get into town, but will have my traveling gluten-free suitcase with me too :-).

Regards, Leslie

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The chef came just about a year ago so he is fairly new. IN fact it was a year ago while working with students in the kitchen that I found the new gluten-free pantry they have. If you want me to bring something to chef on the 14th, just send it too my email kenlove@kona.net Im not sure how the private messages work on the new system . Island naturals , kona natural foods, Choice Mart have decent gluten free selections for the basics but heavy on the cookies and crap. They do have the gluten-free bagels, breads etc. If you go to pother properties to eat seeing JIm Babian at Four Seasons is good. About the only thing i carry with me is wheat free soy sauce. FOr some reason the places dont have it yet -- most chefs think soy sauce is from soy-- should change the name to wheat sauce!

take care

Hi Ken,

That is great news that the Hilton is so gluten-free friendly! Woo Hoo. The group we are bringing in is Health Net IFP/FB Sales Leaders Conference. I'll be at the property from March 8-18 (Group is in house March 12-17). My dietary needs (and any attendees) will also be provided in the banquet orders we send to the hotel, but I sure appreciate you putting in a word for me :-). I know it will make a difference!!! Oh, my last name is Brown in case chef needs to know who I am. I think I may have met the him on my last site visit ( I vaguely remember something about being new to the property).

I am so impressed that you can travel that much and not take food with you. I am scared to leave home without it!Are there any stores to buy gluten-free products in Kona or do you have to have everything shipped in? I'll have some time at the beginning of the week to get into town, but will have my traveling gluten-free suitcase with me too :-).

Regards, Leslie

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The chef came just about a year ago so he is fairly new. IN fact it was a year ago while working with students in the kitchen that I found the new gluten-free pantry they have. If you want me to bring something to chef on the 14th, just send it too my email kenlove@kona.net Im not sure how the private messages work on the new system . Island naturals , kona natural foods, Choice Mart have decent gluten free selections for the basics but heavy on the cookies and crap. They do have the gluten-free bagels, breads etc. If you go to pother properties to eat seeing JIm Babian at Four Seasons is good. About the only thing i carry with me is wheat free soy sauce. FOr some reason the places dont have it yet -- most chefs think soy sauce is from soy-- should change the name to wheat sauce!

take care

Hi Ken,

You made me laugh about the soy sauce! I was on a cruise last momth (and was impressed on how much they did for me), except the "superviosrs" in the buffet area, kept trying to offer me food with soy. I kept explaining that soy is made from wheat. The dining room staff was fantastic and I never had a problem.

No need to take anyting special to the HIlton chef. I am just so happy to hear they have a gluten-free pantry and are gluten-free aware. Woo Hoo! Glad to know that I can get some grilled fish and not have to worry!

Thanks for the info in the stores that have some gluten-free food. If I run out of food ...sometimes I have had to stay later than planned or my biggest fear is that my gluten-free suitcase gets sent to Boston while I go to Kona... I know I can find something!

This trip I will be mostly stuck on property except for the first couple of evenings. We are having dine arounds one evening. Going to Browns, Roys and one other place I can't remember. Depending on which location I take a small group to, I'll pre order. I have had good meals at Four Seasons. Tried out the new Beach House last time I was in town for lunch. Had a wonder Ahi salad there. All gluten-free.

Can't wait to get to the warm weather and to my favorite island!

Leslie

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Thanks Leslie,

The other thing to remember is that you can always call me if you need anything. I"m in the book and my number is usually stuck on the wall in all the chefs offices on the big posters of tropical fruit.

Have not been to Browns in some time. Mauna Lani and Marriott have new executive chefs.

take care

Hi Ken,

You made me laugh about the soy sauce! I was on a cruise last momth (and was impressed on how much they did for me), except the "superviosrs" in the buffet area, kept trying to offer me food with soy. I kept explaining that soy is made from wheat. The dining room staff was fantastic and I never had a problem.

No need to take anyting special to the HIlton chef. I am just so happy to hear they have a gluten-free pantry and are gluten-free aware. Woo Hoo! Glad to know that I can get some grilled fish and not have to worry!

Thanks for the info in the stores that have some gluten-free food. If I run out of food ...sometimes I have had to stay later than planned or my biggest fear is that my gluten-free suitcase gets sent to Boston while I go to Kona... I know I can find something!

This trip I will be mostly stuck on property except for the first couple of evenings. We are having dine arounds one evening. Going to Browns, Roys and one other place I can't remember. Depending on which location I take a small group to, I'll pre order. I have had good meals at Four Seasons. Tried out the new Beach House last time I was in town for lunch. Had a wonder Ahi salad there. All gluten-free.

Can't wait to get to the warm weather and to my favorite island!

Leslie

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Thanks Leslie,

The other thing to remember is that you can always call me if you need anything. I"m in the book and my number is usually stuck on the wall in all the chefs offices on the big posters of tropical fruit.

Have not been to Browns in some time. Mauna Lani and Marriott have new executive chefs.

take care

Hi Ken,

Well I am shipping off my gluten-free box of goodies (along with confernence supplies) tomorrow. Looking forward to the tropical weather - it's been so cold and rainy here at home. Have'nt seen the sun in what seems like forever. If you don't end up traveling to Japan and are in the area of the Hilton, give a ring or drop me an email leslie.v.brown@healthnet dot com. Thanks for all the info and support.

Leslie

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Received this from Howie who has this restaurant near the airport in Kona! Great place too!

Lotus Caf

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