For all of our shows, hands-on classes, as well as private events, we encourage our guests to report any allergies or food restrictions at the time of reservation. Our goal is for every person to enjoy the food experience that we’ve planned. For instance if red meat is restricted, chef finds an appropriate protein to substitute that provides the flavors and mouth feel of the original ingredient in the recipe. In general we do not substitute meat analogs for the proteins; that is, we don’t substitute something that looks like beef, tastes like beef, but isn’t beef. We prefer to go the vegetarian route or to substitute another meat or fish protein that aliens with your request.

Of course, we are most concerned that we take care of true allergies. The eight top allergens are:

  • Milk and dairy – it is sometimes helpful for us to know if it is only cow milk that is the problem as there are many goat, sheep substitutions that would give a similar guest experience.

  • Eggs

  • Peanuts

  • Tree nuts (such as almonds, cashews, walnuts)

  • Fish (such as bass, cod, flounder)

  • Shellfish (such as crab, lobster, shrimp)

  • Soy

  • Wheat

We know it is each person’s responsibility to manage their own allergy. When we know in advance it is our goal to accommodate for true allergies when we can. It is helpful for our guests to distinguish allergies and religious restrictions from dislikes. We do the best we can to create alternatives to food preferences, but allergies and religious restrictions are our first priority.

Our commitment is to be ready with any and all diets, so that it becomes part of our learnings during the experience. We are a whole foods kitchen, meaning we use very few processed foods and only purchased foods that are unadulterated or preserved with unknown ingredients. As such, our ability to respond to special requests is relatively simple when we have advanced notice. We need to know dietary information well before the day of an event so that we have plenty of time to order the special ingredient(s). There are times when our menu cannot be altered for a few, and we understand when the guests wait to attend when a different menu is serve.

We encourage our guests to report all allergies at the time of reservation, even when they don’t see the food(s) they are allergic to on our posted menus. There might be ingredients that are not listed on our menus, and we wouldn’t want to have a hidden ingredient spoil the experience.

Examples of religious or political preferences and dietary restrictions of choice, which are diet choices that are fairly common and easy for us to accommodate are:

  • No pork

  • Vegetarian

  • Pescatarian

  • Gluten-free when not a true allergy can be accommodated for in most menus

Harder for us and those we cannot accommodate:

  • Vegan (harder but we can for some menus)

  • Kosher (obviously cannot)

  • salt free – we can accommodate for no “added salt”, but since we season during cooking “NO salt” at all cannot be accommodated in our kitchen.

  • Celiac/Gluten free cannot be accommodated completely because we are not a gluten free facility. However, some people opt to join us anyway and we make the accommodations we can.


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