We work around food allergies and aversions every day in the kitchen. We can easily tweak menus for those who avoid gluten by using alternative starches like rice or potatoes, or grains like quinoa. If you check out our Guest Selection Formal Menu selections for our In Villa Private Chef Services, you will see that most of the dishes that are offered only need small changes to make it appropriate for a gluten-free diet.
Or, let us do what we do best and use our creativity! Selecting the Chef’s Choice option, we are able to use our skills to create something exciting with the most fresh ingredients.
That’s what Gluten Dude, the celiac food blogger, did on his trip to Virgin Gorda in the BVIs (we work on all of the Virgin Islands) this past December and he was NOT disappointed! In fact, he was so impressed he gave us quite the shout out in his blog.
Those who suffer from food allergies are at the mercy of a busy, distracted kitchen whenever they go out to eat and although your server may alert them, the chance of cross contamination is exponentially higher than when being prepared by a private chef. Gluten Dude opted to have a chef for multiple meals.He mentioned the ease of not having to explain his allergy every time they went for food and that he “Never got glutened. Heck…I never even got a stomach ache. Crazy, right?”
From breakfast with complete with GF pancakes to lunch where “we were met with one glorious creation after another” and even a round of sunset appetizers before dinner and dessert, Mathayom was able to impress in every course.
If you have a sensitivity to gluten, be sure to contact us for some of the best gluten-free dishes on the island.
Mmmmmm…Bread. Who doesn’t drool over a toasty, crusty piece of delicious bread? It is cheap and versatile and can be put to use in so many different ways. Here are our 10 favorite things to do with a baquette:
- French toast!! In a shallow bowl whisk 3 eggs, ¼ cup of milk, ¼ teaspoon of cinnamon, ¼ teaspoon of vanilla extract and a dash of nutmeg. Dip slices of baguette into the mixture coating both sides thoroughly and remove allowing the excess to drip back into the bowl. Place pieces into a hot buttered skillet, turning until both sides are beautifully brown- about 2 minutes on each side. Serve with butter, maple syrup, fresh fruit, whatever you want!
- Pizza…Cut baguette in half lengthwise and pull out some of the soft middle to make a little “boat”. Brush bottoms lightly with olive oil, spread a generous amount of tomato sauce on top of each piece of bread and cover with shredded cheese and your favorite pizza toppings. Place pizzas on a foil lined cookie sheet and bake in 375 degree oven for 20-25 minutes.
- Bread Pudding. Ridiculously delicious no matter how you do it. You can make it sweet for dessert or breakfast or savory as a side dish for dinner. This is basically a baked version of French toast and the options are endless. Check out some recipes online at: http://www.epicurious.com.
- Chocolate bread. Seriously. Need we say more? Cut the baguette lengthwise and lay pieces of semisweet chocolate on top. Toast until the chocolate has melted and drizzle with extra virgin olive oil and a little sea salt. Warning: This is highly addictive.
- Paninis. Not as tricky as they’re made out to be. Simply grilled, pressed sandwiches and the baguette is perfect for it, you just have to turn it inside out. Slice the bread lengthwise and place your favorite sandwich meats and between the crusty outside pieces of bread. Melt butter in a large hot skillet and place the sandwiches, bready side down in the pan. Use another heavy pan or pot to weigh down the sandwich. Cook for about 3 minutes on each side.
- Bruschetta. There are literally a billion things you can do with this. Get creative. Slice bread into ¼ inch pieces and toast with olive oil, salt, pepper and garlic and toast until crispy. Cool and top with anything you like. Some of our favorites: mozzarella, tomato and basil (classic!); goat cheese, fig and balsamic; roasted eggplant, onions and peppers with hummus…the list could go on.
- Ever hear of panzanella? Well, now you have…it’s a delicious Italian bread salad and it easy and versatile. Cut bread into ¼ inch chunks and add tomato, cucumbers and onions. Dress with vinaigrette, salt and pepper. Done!
- Learn how toast was supposed to be. Cut off a piece of baguette and slice it in half. Spread with butter and toast in the toaster oven, regular oven, or on the grill. Simple.
- Make your own croutons. With day old baguette, cut into 1” squares and drizzle with olive oil, salt and pepper (for extra love add garlic, thyme, rosemary, parmesan, red pepper flakes, or any other tasty flavor). Place in a 350 degree oven for 10-15 minutes or until crunchy and toasted. Add to salads and soups.
- Breadcrumbs. Cut stale bread into small chunks and get out the old food processor. Add a little salt and pepper, your favorite seasonings like thyme, oregano, rosemary, garlic powder, etc…Whir quickly in the processor and there you have it. Homemade seasoned breadcrumbs. Keep in a Ziploc in the freezer until ready to use.