Four chefs who cater to a host of dietary restrictions … and one who’ll, ahem, elevate things.

The Jewish High Holy Days are nigh, and that’s just the beginning of causes for celebration between now and the end of 2019. And while entertaining friends can be a lot of fun, in these times of heightened sensitivities and allergies to everything from gluten to opposing opinions, serving your guests can be a trick job to manage.

“People are really limiting how and what they eat,” says LA private chef and cookbook author Christina Xenos. “They are following trends and not all of it is good or necessary, but some of it is.”

One trend that’s fairly unimpeachable is our region’s penchant for premium-grade produce: we have access to a lot of healthy eating that’s also delicious, and that’s reflected in our cuisine. Xenos’s company, Sweet Greek, centers on the more balanced approach of the Mediterranean diet. “It focuses on eating a high proportion of vegetables, legumes, olive oil and grains along with some fish and poultry, and limits red meat and other animal products.”

– Read the entire article at Inside Hook.

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