Chef Kelvin’s shellfish allergic so he really understands food allergies, issues of cross contamination and building a delicious menu. Over the course of two days, we collated every diner’s food restrictions, created a safe-for-everyone menu and vetted over every single ingredient and sub-ingredient of every dish.
Here are some gorgeous shots of the chef and I in his kitchen during that vetting process. (Photographs courtesy of Noel Malcom):
|For a food allergic group like ours, he opens a new salt to use!|
|For any dish that used a "processed" food, we looked at each and every label.|
|Chef always changes his gloves. He also has latex-free gloves for patrons and his latex-allergic sous chef.|
The final result was a dinner everyone could enjoy as there were several allergic and intolerant girls at the table.
*Stay tuned for a blog post of the OMG delicious short ribs he made.*
Thank you Chef Kelvin and the Strand Bistro!
PS: Planning a trip to NYC? The Strand Bistro is one of my go-tos for my concierge clients. More about the Chef and the Strand on this blog post.