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Found 6 results

  1. Celiac.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
  2. ryann14

    Wedding Cakes

    Hey guys, I am getting married next year and I was going to start looking, tasting and everything else that goes with looking at wedding cakes. I was wondering if you guys could suggest a bakery, hopefully in Denver, Colorado but if you could suggest a wedding cake bakery that you guys know, love and trust would be great. Thanks Ryann
  3. I can't say enough about how comforting it is to read through all the posts on here. Sometimes when I'm down or glutenized, I just read through them till I feel better... My question though is what to do you if you have to attend a wedding? At my own wedding the catering was amazing and provided me a truly delicious gluten-free meal (with sauce!). The chef was trained to cook gluten-free by taking an additional culinary course--praise to them. But my cousin is getting married in June and my husband's friend the week before that. I'm thinking of replying that we are both coming, but that I won't be eating. I think I will stuff myself with food beforehand and just drink champagne or wine at the wedding. I've learned there is not one restaurant I can eat at safely (well, ok one). The rest are not an option and I'm in tremendous pain if I get glutened. I'm thinking that's the only safe option. Also, for the other wedding we have to travel so it is very difficult to stay safe when traveling and then also with a wedding in the same trip. I'm thinking of buying food at Whole Foods and stocking up, eating before that wedding too...
  4. Sometimes called “Wedding Cookies,” these balls of crumbly, nutty, powdery yumminess are a traditional favorite you shouldn’t have to miss just because you’re eating gluten-free. No one will miss the gluten in this delicious treat! Ingredients: ½ cup confectioner’s sugar (plus more for dusting finished cookies) ½ cup pecans ¼ cup sweetened, flaked coconut (optional) ½ cup butter or non-dairy alternative, room temperature (e.g. Earth Balance Buttery Sticks) 1 tsp. gluten-free vanilla extract 1 tsp. orange zest or peel (optional) 1 cup Jules Gluten Free All-Purpose Flour ¼ tsp. salt Directions: Using a large food processor, pulse the confectioner’s sugar, pecans, and coconut until the pecans are finely chopped and tossed well with the sugar. Using an electric mixer or the food processor, beat together the butter and pecan mixture until fully integrated. Beat in the vanilla and the orange zest. Slowly add the flour and salt, beating or pulsing until blended and a soft dough is formed. Cover the dough tightly and refrigerate until cold and firm, not sticky – at least 2 hours. Preheat oven to 325° F (static). Scoop cold dough into large teaspoon-sized balls and roll between your palms to form a round ball. Place each formed ball onto a parchment-lined cookie sheet 1-2 inches apart. Bake for 15-20 minutes, or until the edges begin to brown slightly. Remove to cool on a wire rack for 5 minutes. Sift approximately ½ cup confectioner’s sugar into a small flat-bottomed bowl, then gently toss each cookie in the bowl to lightly coat with sugar and serve. Yield: 2 dozen cookies, depending on size.
  5. Celiac.com 10/28/2011 - The world's largest gluten-free cake, weighing nearly a ton, debuted in Washington, DC. Gluten-free labeling advocate John Forberger presented the 9-layer gluten-free behemoth as part of his efforts to push the FDA to deliver long-promised gluten-free labeling standards. The cake debuted as part of an effort to promote the Gluten Free Food Labeling Summit in Washington DC. The event included a representative of the FDA and Congresswoman Nita Lowey, who sponsored the original Food Allergen Labeling and Consumer Protection Act, as well as the world’s largest gluten-free cake, all nine layers of it. In addition to raising general awareness of gluten-free issues, the giant cake was a reaction to failure on the part of the FDA to issue labeling standard for gluten-free foods and products. Under the Food Allergen Labeling and Consumer Protection Act the FDA was charged with creating standards for gluten-free labeling. FDA officials were ordered to make their recommendations to Congress in 2008. As of 2011, the FDA had made no recommendations on gluten-free labeling standards. Labeling is important, Forberger says, because buying gluten-free food is, for many people "a medical necessity, and until there’s a cure for celiac disease, eating foods free of gluten is the only treatment." Forberger has what is diagnosed as “an extreme gluten intolerance,” where ingesting gluten, a protein found in wheat, barley, and rye, triggers chronic pancreatitis so severe that gluten reactions have hospitalized Forberger more than a dozen times. Even though there are many good, reliable manufacturers, "providing delicious gluten-free options, the industry is a self-regulating one . . . anyone can slap the words ‘gluten-free’ on a product and charge a premium, " he says. Prompted in part by this perceived failure by the FDA, Forberger teamed with author and celiac expert Jules Shepard to form 1in133, a nonprofit that aims to push the FDA to comply with the Food Allergen Labeling and Consumer Protection Act. The group’s name comes from the statistic from the Celiac Disease Foundation that 1 in every 133 people has the disease. Together, they crafted the idea that became the world's largest gluten-free cake. To promote their effort, Forberger and Shepard teamed with the American Celiac Disease Alliance to send 5,000 letters to the FDA calling for prompt establishment of standardized gluten-free labeling. They also initiated an online petition with the same message that has gathered more than 10,000 supporters. Gluten Free Food Labeling Summitt in Washington DC. The event included a representative of the FDA and Congresswoman Nita Lowey, who sponsored the original Food Allergen Labeling and Consumer Protection Act, as well as the world’s largest gluten-free cake, all nine layers of it. The summit and petition campaign appear to have worked. In August, the FDA announced that it would again invite public comments on gluten-free labeling with the goal of creating a uniform and enforceable definition by summer or fall of 2012. Source: http://news.rutgers.edu/focus/issue.2011-09-01.8807267282/article.2011-09-22.8756737280
  6. Celiac.com 07/31/2010 - Chelsea Clinton is set to wed Marc Mezvinsky today in what can only be described as the most high-profile gluten-free wedding ever! Until now, all-alternative banquet menus have been rare, but with Ms. Clinton blazing the trail for others, the gluten-free trend is sure to continue. Many people may not realize that Chelsea Clinton has been a vegan since she was a teenager, meaning she doesn't eat meat, dairy, eggs, or any animal products. Chelsea is also said to have a gluten allergy, meaning she cannot eat wheat, rye or barley either; which is why her wedding cake will be gluten-free and vegan, along with most of the other food that she will be serving to her guests on Saturday. A Gluten-free diet can be very restrictive, and vegan diets can be limiting too. Which is why gluten-free vegan's must be extremely careful with what they put in their body. While Chelsea probably chose her wedding menu due to her own personal health needs, it is likely to also have a trickle down effect on the general public. Grace Clerihew, of Table Tales, a New York Catering Firm responded to Chelsea's wedding menu saying, “This will empower people to make these requests. Prior to this, they might have thought it was not mainstream enough to even talk about, but now that they see it being done by such a public persona it becomes acceptable.” While gluten-free and vegan diets are often met with a great deal of scrutiny from mainstream consumers, chefs and caterers that understand specific dietary restrictions make delicious dishes that often have even the most extreme critics of the diet going back for seconds. Says Paula LeDuc of Paula LeDuc Fine Catering in San Francisco, “We've gotten very savvy about creating wonderful things with alternative ingredients.” According to LeDuc, she always makes extra vegan dishes because many times guests will want to trade in their meat plate when they see the scrumptious vegan options that others are enjoying. In fact, LeDuc says that gluten-free requests have increased from about one per month last year, to one per week this year. LeDuc goes on to say, “Three or four years ago, gluten-free wasn't even part of the conversation.” Source: Food & Wine on Today
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