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The other evening we were entertaining yet again and I thought I would take this opportunity to share a few tips when catering to non-Celiacs as a host with Celiac disease yet making a menu everyone can enjoy.

Now this was just a small get together so we decided to keep the snacks and dinner pretty straight forward.  We began with a selection of GF cheeses including Swiss, Pepper Jack, and Cheddar paired with some sesame rice crackers along with regular cracker flats and water crackers for the gluten eaters. 

It is important to note that when serving a mix of GF and gluten options steps must be taken to avoid cross-contamination.  I always ensure that GF and gluten options are served on separate plates.  Also, be sure to serve and dips of spreads either in separate serving bowls or provide a spoon and cocktail plates and have your guests create their own individual plates.  Remember to discourage dipping to prevent contamination.  I never make a huge deal about GF/non-GF etiquette as the golden rule of entertaining is to make guests feel welcome.  However, if you make a subtle move of serving yourself on the cocktail plates, most guests will follow.  All of my friends know about my GF-lifestyle so entertaining rarely becomes an issue.

Some corn tortilla chips and natural potato chips paired with fresh salsa, olive hummus, and roasted red-pepper hummus rounded out the dipping options.  The main course consisted of a wonderfully fresh filet mignon roast cooked to order, fresh local bi-color corn and a truly fantastic salad with organic mixed greens, brussels sprouts, edamame, chick peas, and tomato covered in a homemade dressing that is a family secret (though I might divulge one day in the recipe section).  Dessert was a gluten free vanilla ice cream topped with organic fresh strawberries.

A great time was had by all and everyone, myself included, were more than satiated at the end of the evening.
 


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