GLUTEN-FREE CUISINE IS MOVIN’ ON UP-the popularity scale that is, and this growing trend is impacting the way caterers meet the needs of gluten-free clients at corporate events.
According to the National Restaurant Association’s (NRA) What’s Hot in 2014 culinary trend forecast, which surveys professional chefs who are American Culinary Federation members, gluten-free food moved from No. 9 to No. 5 on the top 20 list of predicted menu trends. Eighth on the list was non-wheat pasta, which jumped up from No. 12 last year.
Also, according to the NRA, “Many restaurant chains responded to the increase in demand for gluten-free items in 2013, with P.F. Chang’s, California Pizza Kitchen, Dunkin’ Donuts and The Counter all introducing new items to appeal to consumers who are avoiding the wheat protein.”
This also means a revved-up interest by caterers wanting to meet the needs of this emerging and growing culinary cohort.
According to Amanda Topper, food analyst for global marketing research firm Mintel, as celiac disease is increasingly diagnosed and consumers become more aware of gluten-free offerings, they will look for ways to satisfy their gluten-free lifestyles outside of the home.
“Gluten-free is the top claim listed on menus in 2012, according to Mintel’s Dining Out: A 2013 Look Ahead-U.S.-January 2013 report,” Topper says. “This represents a 274 percent increase in the number of instances of the claim on restaurant menus from 2009-2012. All of the main restaurant segments show steady growth in gluten-free food offerings, according to Mintel Menu Insights. Fast-casual and quick-service restaurants tripled their gluten-free ingredient claims from Q1 2011 to Q1 2013, while casual dining remains the leading restaurant segment with 342 gluten-free ingredient claims in Q1 2013.”
Austin resident Mary Negus, who has celiac disease, hosts events frequently. “If I am hosting a big event, I have no issues or concerns with hiring caterers,” Negus says. “I would definitely talk with them about the menu and ensure they were knowledgeable about cross-contamination, but I think most all caterers these days understand and can cater to the gluten-intolerant community.”
At III Forks Prime Steakhouse-a Dallas-based company that also has restaurants in Austin, Houston, Chicago and Palm Beach, Hallandale and Jacksonville in Florida-Event Manager Brian Kelley says he has indeed seen a small increase in gluten-free, vegetarian and vegan requests. He has not received any wholly gluten-free catering events as of yet, but when he does, Kelley says, III Forks has it covered. “Sometimes in our private party events there will be one to three gluten-free guests or vegetarians,” Kelley says. However, he adds, “A lot of our menu items can be gluten-free without certain seasonings or dressings. If a guest requests a 32-ounce Tomahawk gluten-free steak, we have it.” Combine that with a glass from III Forks’ vast wine selection (all gluten-free) and you have the makings of a successful event.
“We want all of our guests to feel comfortable at III Forks, even if they have food allergies or diet restrictions, which is what makes a successful restaurant,” Kelley adds. John Apostolovic is the chief culinary test pilot at The Little Aussie Bakery & Cafe, a dedicated gluten-free bakery in San Antonio, and he has seen not only a big increase in people seeking gluten-free options, but a corresponding rise in the demand for catering and, further, a demand for gluten-free products in general, a desire for more choices and a cry for greater quality.
“As we first opened our doors, we tended to get requests to help out with the one poor gluten-free person at an office party or wedding: ‘Could you provide a slice of cake or single serving for Jill, who is gluten-free?’’’ Apostolovic says. “Now, we are getting more and more requests to provide for the whole function because nearly half the people that are going to be there have food allergies.”
As for cakes, well, the options might surprise you, despite being wheat-free. “For more intimate occasions, people will be a little more adventurous,” says Apostolovic, “going for our Anzac oatmeal cookies and cream cake; we make oatmeal cookies into nine-inch discs and smother them in banana-filled coconut cream to create layers. The interesting thing is that while Anzac oatmeal is known for its decadence, it is the most hypoallergenic cake we have, and is even vegan-friendly, without having to make any special arrangements.”
