Gluten-Free Goodies

Weezie's Kitchen Prepares Gluten-Free Thanksgiving Dinners To-Go

Louise Dutton, the owner and chef of Weezie's Kitchen, can't pass the stuffing, the gravy, or the dinner rolls at the table. She's gluten-intolerant, and even the tiniest traces of the wheat protein can send her to the hospital.

Dutton understands the gluten-free fight is difficult during the holidays, especially on the most food-oriented holiday of them all, Thanksgiving. She's decided to keep her shop open on Wednesday and until noon on Thanksgiving to provide gluten-free, no-fuss Thanksgiving dinners to-go. (Just make sure you place your order by Saturday November 23rd.)

See also: Gluten Intolerant Chef Launches Weezie's Gluten-Free Bakery in Fort Lauderdale

"The whole reason I'm doing this is because when we go to somebody's house for Thanksgiving we are always a pain in the ass because we are gluten-free," Dutton explains (this will be her fourth gluten-free thanksgiving). "I see the eye-rolling and even when [the host] tries to accommodate they sometimes don't understand cross-contamination."

The dinners cost $15 per person. Just warm them up in the microwave or stove top and they're ready to be eaten. They are completely gluten-free and include:

  • Single serving of certified organic turkey (choice of white or dark meat)
  • Gluten-free stuffing (apples, sausage, and sage) or gluten-free cornbread stuffing
  • Mash potatoes
  • Sweet potatoes
  • Green bean casserole or roasted Brussels sprouts
  • Gluten-free gravy
  • Cranberry relish
  • Gluten-free dinner roll

A pumpkin or pecan tart can be added for $5 more.

"I cook really good and it's really delicious!" Dutton boasts.

Saturday, November 23, is the last day to place an order. Orders can be picked up Wednesday or on Thanksgiving before noon. For more information call 954-933-3993 or visit weeziesgfkitchen.com.



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Jess Swanson is a staff writer at New Times. Born and raised in Miami, she graduated from the University of Miami’s School of Communication and wrote briefly for the student newspaper until realizing her true calling: pissing off fraternity brothers by reporting about their parties on her crime blog. Especially gifted in jumping rope and solving Rubik’s cubes, she also holds the title for longest stint as an unpaid intern in New Times history. She left the Magic City for New York to earn her master’s degree from Columbia University School of Journalism, where she spent a year profiling circumcised men who were trying to regrow their foreskins for a story that ultimately won the John Horgan Award for Critical Science Journalism. Terrified by pizza rats and arctic temperatures, she quickly returned to her natural habitat.
Contact: Jess Swanson