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Jefferson Adams posted an article in Additional Celiac Disease ConcernsCeliac.com 02/09/2018 - A newlywed couple have raised accusations of sick guests, inappropriate food, and breach of contract in filing suit against wedding vendors they say ruined their surprise vegan wedding, which was also to include gluten-free snacks for some guests. The wedding took place in May, 2017, and by Christmas, the family had already filed suit in Ramsey County against vendors Mintahoe, Inc., A'Bulae, LLC, and Bellagala for breach of contract. The lawsuit states the venue choice near Mears Park in downtown St. Paul was "absolutely contingent" on their commitment to provide a "delicious" vegan dinner to wedding guests. According to the couple, the main idea was to serve delicious food that guests would not suspect was "an entirely plant-based meal." The couple intended for the surprise to be revealed at the end of the night, when servers were to put out signs announcing that the entire meal had been vegan. Among the claims made by the family of the bride and groom are that a guest with celiac disease ate a seitan skewer that she believed was gluten-free, but which actually contained gluten, and that the guest became "very ill" as a result. The couple says the hotel's pastry chef took home the leftover vegan wedding cake the couple had ordered from an off-site vendor, instead of making sure it went to the wedding party. The couple's complaints go on to cite a litany of perceived offenses, including "horrific" food and service, "missing" bamboo shoots bean sprouts, too many carrots, and "horrific…sickeningly sweet," sauce that was not the peanut sauce they expected. The couple also complains that the groom's room before the wedding was "extremely hot and stifling," and disputes the cost of the menu for the wedding, which was mostly Thai food. In fairness, though, their main complaint seems to be that the food was terrible, rather than the fact that it wasn't vegan. The couple and mother-of-the-bride are seeking $21,721 for each of the seven counts of breach of contract, totaling $152,047, along with an award of damages to be determined at trial. What do you make of the situation? Right on the money, or a gluten-free bridge too far? Source: KTSP
If your Valentine likes beef, then these juicy steaks with amazing vermouth mushrooms are sure to be a huge hit. Juicy filet mignon and vermouth mushrooms make a great Valentine's Day treat. Ingredients: 1 teaspoon avocado oil 2 1½ inch-thick filet mignon steaks, 6 to 8 ounces each 4 cups sliced mixed mushrooms, wild, brown and/or white 1 large shallot, minced ½ teaspoon chopped fresh thyme ¼ cup sweet white vermouth ¾ cup beef broth ½ teaspoon corn starch ½ teaspoons each kosher salt freshly ground pepper 2 teaspoons extra-virgin olive oil 2 sliced scallions, white and green parts separated ½ stick butter ¼ teaspoon salt ½ teaspoons chopped fresh tarragon Directions: Generously season the filets with salt and pepper, approximately 1 teaspoon of salt per side. Heat oven to 400F. Heat the ½ stick butter and the vegetable oil in a cast iron skillet to a high temperature. Sear the filets in the hot pan for about 2-3 minutes per side or until a nice brown crust forms. Keep spooning the residual butter in the pan on top of the meat while the steaks are searing. Once both sides are seared, carefully place the entire skillet with steak in the center of the hot oven for about 6-8 minutes, depending upon thickness. In the last minute of cooking, place a slice of compound butter on top of the steaks. Remove done steaks to a plate to rest 5 minutes or so. Place skillet over medium-high heat. Add shallot and thyme to the skillet, and cook, stirring until the shallot is browned, about 30 seconds. Add vermouth and let simmer until almost reduced by one half. Stir the cornstarch into the broth and add to the skillet. Bring to a simmer and stir until slightly thickened and reduced to about ½ cup. Remove from the heat. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add scallion whites, mushrooms and salt, and cook, stirring occasionally until the mushrooms are browning and the juices evaporate, 6 to 8 minutes. Stir in scallion greens and tarragon and remove from the heat. Serve steaks with the vermouth sauce and mushrooms.