Matt Armendariz

How to prepare a gluten-free dinner Party:
An interview with Matt Armendariz

Most of you reading this or at least those of you who follow food blogs will undoubtedly know who Matt Armendariz is. He’s one of the most talented food photographers around and his blog, MattBites was listed as # 7 on The Times’ (UK) “50 of the world’s best food blogs” in 2009. On top of that, he’s appeared on Martha Stewart and has been featured in The New Yorker, Bon Appetit, House Beautiful, Epicurious, Saveur Magazine, and so many more.

I’ve known Matt for a few months now and have been bugging him to do an interview on how he would prepare for a gluten-free dinner guest for about the same amount of time. Now, he’s finally agreed :)

The scenario that I’ve created for Matt is that he is having a dinner party (not a stretch of the imagination for Matt) where he’s invited 10 people. Of the 10, one of them was on a strict gluten-free diet. The questions all revolve around how he would handle this situation. With Matt being someone who doesn’t follow a gluten-free diet himself, this is good advice for family members and friends who are faced with the same situation. My takeaway from this interview is that it’s possible to not only accommodate gluten-free guests without disrupting others, but it’s also possible to do it in style. Thank you Matt.

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The Interview:

CA: With your background in food, how well versed do you feel you are with the gluten-free diet?

MA: Well having so many close friends who are gluten intolerant I feel as if I have a basic understanding of a gluten-free diet. I wouldn’t say I am an expert but I’m cool with that considering many of my close friends are authorities on GF diets. I’d say that puts me in a very good place when it comes to understanding and accommodating others.

CA: When you hear the term gluten-free, do you secretly roll your eyes and say, “oh no, not one of them”?

MA: Nope. Why should I? One thing I learned after 20 years in the food business is that we all eat differently and for different reasons. It’s all part of acceptance and openness.

CA: Do you understand the implications of cross-contamination?

MA: Yes, I do.

CA: Besides crying, how would you handle the news that you had to live on a gluten-free diet?

MA: I probably wouldn’t cry. I love food too much and would always be able to adapt my diet. I’ve always felt it was important to eat a varied diet.

CA: How often do you have dinner parties?

MA: Not as often any more since we both travel several times a month. Our schedule this year has been almost 40/60, more often being on the road than home. We haven’t had one dinner party yet this year…shameful! I’m fixing that this summer though. And definitely in the fall.

CA: Do you usually try to find out what your guests like? Or, do you think they’re usually looking for you to surprise them?

MA: My philosophy on dinner parties is that they are very successful when the guests know each other or come from similar backgrounds. I once read about a very famous woman who will not invite anyone she hasn’t met to a dinner party she throws, this includes friends of guests. It doesn’t mean strangers are banned, it’s just that she’ll take the time to meet them before a dinner party to make sure everyone will get along. I admire that dedication and kind of practice it when we throw parties which means I pretty much know what my guests will eat or want to eat.

CA: Would you be offended if a guest called ahead and asked if you could provide them with some gluten-free options?

MA: Absolutely not. I’ve served vegan meals, kosher foods (my kitchen isn’t kosher though), vegetarian meals, you name it.

CA: Would you attempt to make “substitute dishes” that mimicked traditional gluten-filled dishes? Or, would you focus on things that were naturally gluten-free?

MA: I’d turn to my friend Shauna’s book and make a feast from it!

CA: Gluten-free dessert?

MA: Not a big dessert eater here but when you’re friends with Aran and Helen, well, you can see where I’m going with this. I have the best resources a man could ever ever have!

CA: I probably should have asked this first, but have you ever served someone who was on a gluten-free diet out of necessity? How did that go?

MA: I haven’t, no. But it wouldn’t cause me to freak out or anything, just adapt, keep my guests’ safety in the forefront of my mind, and then do what people do when they sit down for a meal: enjoy each others company.

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If you haven’t done so already, check out Matt’s blog, MattBites. It has the occasional recipe that is gluten-free. Better yet, the human interest stories that Matt does are fantastic. Everything you wanted to know about Tabasco sauce or even how (and who) grows California Avocados. Stunning photography and well written, you’ll walk away knowing a lot more than you ever thought you would.