(1888PressRelease)
June 21, 2009 - From entrees to desserts, he has created gourmet “g-free” meals that are made without gluten, the protein that is found in wheat, rye barley.
“Many of our clients are requesting gluten-free catering options, and we are more than willing to help,” Bohling says. “A growing number of customers are avoiding gluten because of an allergy or sensitivity. Cutting out gluten can be tricky, but there is no need to write off sandwiches and birthday cake forever.”
Chef Curt’s “g-free” menu includes Coriander Chicken with Mango Salsa, Champagne Vinegar Red Potato Salad and Gluten-free coconut layer cake. Each dish is completely free of gluten products and is made with substitutes like cornmeal, soybeans and buckwheat.
“I want people to know that they can still enjoy great “g-free” food without sacrificing the flavor,” Bohling says. “I prepare different specials every day based on customers’ requests. Do you have an idea for an original dish, or a “g-free” recipe that you would like to share? Call me and I will prepare a special “Chef’s Choice” just for you.”
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