Allergy Notification for Chive Kitchen 

Nuts

We do carry most nuts with cashews and almonds readily used in our kitchen and prep areas. Cross contact is very common with nuts since they are usually packaged and sorted in the same facility; prior to reaching Chive Kitchen.

Although we have dishes that are nut free, we do advise customers with allergies to nuts that cross contact is a potential. We have a very small kitchen, small prep areas and small storage area. It is beyond our control if a protein particle of a nut were to make its way onto a nut free dish.

We understand that the slightest protein of a nut can make an individual very ill and it can be very scary. Although we would love to feed everyone and make someone’s meal as pleasant as possible, we do not want anyone to get ill.

Gluten, Gluten Free and Celiacs

Similar to the aforementioned nut allergy note, we ask customers with Celiac disease to take caution if they are interested in enjoying a meal at Chive Kitchen. Again, with a small kitchen and prep space cross contact is potential. We use vital wheat gluten to make our seitan from scratch as well as bake our own cakes and desserts in the kitchen.

Although we have dishes that are gluten free, we do advise customers with a major allergy to gluten that cross contact is a potential. It is beyond our control if a protein particle of gluten were to make its way onto a gluten free dish.

We understand that the slightest protein of a gluten can make an individual very ill. Although we would love to feed everyone and make someone’s meal as pleasant as possible, we do not want anyone to have adverse reactions to their experience at Chive Kitchen.

Many items on our menu are listed as *gf at the request of many of our customers. There are many customers that avoid gluten even though they do not have an allergy or Celiac Disease.

Soy

We have omitted soy milk and soy oil from our inventory but do use soy sauce and other fermented soy ingredients often in our kitchen. There have been times that we had to use soy oil in our fryer and grill. Especially with COVID and inventory shortages we have had to make exceptions.

Depending on the dish we can use olive oil on the grill or in sauté pans, but cross contact is extremely likely on our fryer, grill and stove space.

Other Allergens

On a daily basis we encounter customers with many allergies from avocado and mango to garlic, onions and legumes. Please note any allergens on your order form and we will do our best to make any changes to the dish to keep you safe and avoid cross contact. Garlic and Onions have been a very difficult allergy to deal with as most of our cooking contains a garlic and onion sofrito. It is the basis to Portuguese cooking and many Latin and European regions. Cross contact is likely and we discuss all allergies on a case by case basis.

Advocate

We ask that customers are their own advocate for their allergens and what they can or cannot eat. We do not have any nutritionists or healthcare professionals on staff. Dealing with hundreds of customers on a daily basis we can say that everyone has a different type of allergen and a different level of severity.

Grill, Fryer, Cross Contact Heavy Areas

Due to how heavy of a use our grill and fryer get every day we label these areas as a high cross contact. Although the fryer is cleaned, changed and filtered; at any moment a protein from an allergen can be present.

Regards,

Suzy Silvestre, Chef and Owner