For many, dining out is an opportunity to explore new foods and dining environments. It allows one to relax and be fed quality meals without the intensive labor of cooking or worry of cleanup. If you have celiac disease, however, dining out is likely to be more stressful than preparing food at home, as you are unaware of the rate of cross-contamination in the restaurant’s kitchen. While only a small percentage of Celiac diners will have life-threatening side effects from eating gluten, a majority will still experience digestive discomfort, illness, or other negative impacts from ingesting gluten or food that has been prepared in the same environment that glutenous items are prepared.
A Meal with the National Foundation for Celiac Awareness
I recently had the opportunity to attend a five course dinner at Imperial in part with the Gluten Free Chef’s Table Tour, a series of ten dinners organized across the county by the National Foundation for Celiac Awareness (NFCA). We were welcomed by the owner and Head Chef of Imperial, Chef Vitaly Paley, as well as by Graffiti’s Executive Chef, Chef Jehangir Mehta (located in NYC). Together they had put together a phenomenal gluten-free dinner complete with alcohol pairings.