Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Celiac Dinner In Las Vegas

VegasCeliacBuckeye

Recommended Posts

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

Hey gang,

I am organizing a gluten free meal at Maggiano's here in Las Vegas on June 16, 2007 at 1:30 p.m. I still have some open seats, so I thought I would offer them to the board here as I know there are folks around the Nevada, Arizona and California area that might come in. The price is $33.00 a person (everything included). I have worked with their chef before (Chef Curtis) and he is absolutely brilliant.

Just to tease you, here is the menu Chef Curtis and I have worked out so far (all selections served family style):

*****I purposely selected at least one dish in each course to be lactose free as well *******

Appetizers - (1) Italian Caprese (Buffalo Mozerella, Fresh Tomato and Basil) and

(2) Grilled Calamari

Salads - (1)Maggiano's Chopped Salad (Bleu Cheese and dressing on side) and (2)Maggiano's Ceasar Salad (dressing and parmesan cheese on side)

Pastas - (2) Maggiano's Gluten free Linguini with Johnny Z Pomodoro Sauce and (2)Gluten Free Farfalle (Bow tie pasta) with chicken, spinach and herbed olive oil and chicken stock reduction.

4. Entrees - (1) Authentic Chicken Piccatta and (2) Oven roasted Pork Loin served with au jus.

5. Dessert - (1) Creme Brulee and (2) a dairy-free Sorbetto

So, Hurry up and RSVP! (RSVP to my email - broncobux2000@yahoo.com)

Bring a loved one too! Although, beware - no gluten containing items will be served! This is our day and we will not be bothered by gluten containing selections on OUR TABLE! :)

BB

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


mouse Enthusiast
mouse
Posted

Oh, my mouth is watering. I have not had calamari since I went gluten free. Can I get that when I have dinner with you in August? I wish I lived closer, but hubby won't drive 5 1/2 hours for a dinner. Only you do that, but we are old LOL.

DingoGirl Enthusiast
DingoGirl
Posted

ohhhhhhhhhhhh so jealous here!

there's a very slight chance I'll be in Vegas in July (now why would I go from Fresno in July to Las Vegas? from HOT to HELL??? :blink: ) I will pm you if I go for restaurant/ hotel suggestions.

I think you guys are going to have such a fantastic time - menu looks great!

mouse Enthusiast
mouse
Posted

Just thought I would bump this again for those that have not seen this thread.

I have to tell everyone that broncobux knows what he is doing in restaurants and is on a personal name basis with many Las Vegas chefs. I have seen him in action at a restaurant and the chef comes out and can't do enough.

So this meal would be more then safe. It would be very enjoyable with other Celiacs' and Chris is a great host.

jerseyangel Proficient
jerseyangel
Posted

It sounds really great! :) I'm a bit too far away, but if I could I'd be there!

Phyllis28 Apprentice
Phyllis28
Posted

Sounds very good. Too bad the timing is not right. I will be in Las Vegas on vacation in June but not on June 16. Maybe we will eat at Maggiano's while we are there.

  • 2 weeks later...
VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted
  • Author

We had a blast on Saturday. The chef and wait staff did a pretty good job (Chef screwed up the pork loin, but he made up for it with extra creme brulee and massive amounts of sorbet for the group).

To be honest, I don't care for the entrees at Maggianos (the gluten free ones). I like the pasta, love the salads, apps and desserts.

Chef was nice enough to bake 2 loaves of the Whole Foods Sun Dried Tomato and Garlic bread that I brought in so we could enjoy dipping bread in olive oil/balsamic vinegar (I have to admit I reallu liked that !)

All in all, I would label it as a success.

Next time, I will try to eliminate the entree and get more pasta and side items...

BB

In July/August, I will be hosting a gluten free BBQ for the Vegas Celiac Group. Johnsonville Brats marinated in gluten free beer, Hebrew National HotDogs, Kinnikinnick Buns, Tater Salad, Bush's Baked Beans and plenty of coolers filled with Red Bridge!

Should be a hoot!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


steveindenver Contributor
steveindenver
Posted

Man, I want to go to that bbq! Bronco, where do you get your Kinnikinnick Buns? I can't justify paying $15 online for them (price + shipping), and can't find them in any local Denver store (I just called around to Wild Oats, Vitamin Cottage and others). I've never seen but I would love to have a real hot dog again with a bun, mustard, pickles, the works...

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,260
    • Most Online (within 30 mins)
      7,748
    Elizabeth Tageson
    Newest Member
    Elizabeth Tageson
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.8k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Test uncertainty

      By trents · Posted

      Yes, I can imagine. My celiac journey started with a rejection of a blood donation by the Red Cross when I was 37 because of elevated liver enzymes. I wasn't a drinker and my family doctor checked me for hepatitis and I was not overweight. No answers. I thought no more about it until six years later when I landed a job in a healthcare setting where I got annual CMP screenings as part of my benefits. The liver enzymes were continually elevated and creeping up every year, though they were never super high. My primary care doc had no clue. I got really worried as your liver is pretty important. I finally made an appointment with a GI doc myself and the first thing he did was test me for celiac disease. I was positive. That was in about 1996. After going on a gluten-free diet for three months the liver enzymes were back in normal range. Another lab that had gotten out of whack that has not returned to normal is albumin/total protein which are always a little on the low side. I don't know what that's about, if it's related to the liver or something else like leaky gut syndrome. But my doctors don't seem to be worried about it. One thing to realize is that celiac disease can onset at any stage of life. There is a genetic component but there is also an epigenetic component. That is, the genetic component is not deterministic. It only provides the potential. There needs also to be some health or environmental stressor to activate the latent gene potential. About 40% of the population have the genetic potential to develop celiac disease but only about 1% actually do.
    • cristiana
      Does this definitely suggest Coeliac Disease?

      By cristiana · Posted

      Hello @Heather Hill You are most welcome.  As a longstanding member and now mod of the forum, I am ashamed to say I find numbers and figures very confusing, so I rarely stray into the realms of explaining markers. (I've self-diagnosed myself with dyscalculia!)  So I will leave that to @Scott Adams or another person. However as a British person myself I quite understand that the process with the NHS can take rather a long time.  But just as you made a concerted effort to eat gluten before your blood test, I'd advise doing the same with eating gluten before a biopsy, in order to show if you are reacting to gluten.  It might be worth contacting the hospital or your GPs secretary to find out if they know what the current waiting time is. Here is a page from Coeliac UK about the current NHS recommendations. https://www.coeliac.org.uk/information-and-support/coeliac-disease/getting-diagnosed/blood-tests-and-biospy/#:~:text=If you remove or reduce,least six weeks before testing. Cristiana  
    • MI-Hoosier
      Test uncertainty

      By MI-Hoosier · Posted

      Thanks again. My mom was diagnosed over 50 years ago with celiac so grew up watching her deal with the challenges of food. I have been tested a few times prior due to this but these results have me a bit stunned. I have a liver disease that has advanced rapidly with no symptoms and an allergy that could be a contributing factor that had no symptoms. I guess I’ll call it lucky my Dr ordered a rescreen of a liver ultrasound from 5 years ago that triggered this or I would likely have tripped into cirrhosis. It’s all pretty jarring.
    • Heather Hill
      Does this definitely suggest Coeliac Disease?

      By Heather Hill · Posted

      Many thanks for your responses, much appreciated.  The tests did include tTg IgA and all the other markers mentioned.  I also had sufficient total IgA so if I'm reading the Mayo clinic thing correctly, I didn't really need the anti-deaminated gliadin marker? So, if I am reading the information correctly do I conclude that as all the other markers including tTg IgA and DGP IgG and tTg IgG and EMA IgA are all negative, then the positive result for the immune response to gliadin, on it's own, is more likely to suggest some other problem in the gut rather than Coeliac disease? Until I have a view from the medics (NHS UK) then I think I will concentrate on trying to lower chronic inflammation and mend leaky gut, using L glutamine and maybe collagen powder. Thank you for your help so far.  I will get back in touch once I have a response, which sadly can take quite a long time.   Kindest Heather Hill 
    • trents
      Test uncertainty

      By trents · Posted

      To put this in perspective, most recent pretest "gluten challenge" guidelines for those having already been eating reduced gluten or gluten free for a significant time period is the daily consumption of 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of two weeks leading up to the day of testing (antibody or biopsy). And I would certainly give it more than two weeks to ensure a valid test experience. Short answer: If it were me, yes, I would assume I have celiac disease and launch full bore into gluten-free eating. I think the tTG-IGA is reliable enough and your score is solid enough to make that a reasonable conclusion. Here is an article to help you get off to a good start. It's easy to achieve a reduced gluten free state but much more difficult to achieve consistency in truly gluten-free eating. Gluten is hidden in so many ways and found in so many food products where you would never expect to find it. For example, soy sauce and canned tomato soup (most canned soups, actually), pills, medications, health supplements. It can be disguised in terminology. And then there is the whole issue of cross contamination where foods that are naturally gluten free become contaminated with gluten incidentally in agricultural activities and manufacturing processes: Eating out at restaurants is a mine field for those with celiac disease because you don't know how food is handled back in the kitchen. Gluten free noodles boiled in the same water that was used for wheat noodles, eggs cooked on the same griddle that French toast was, etc.  
×
×
  • Create New...