Re-Create Katie Button’s Gluten-Free Spring Feast

Dinner Parties, Entertain, In Season, Menu Ideas, Menus, Spring


When Matt Chambers, one of the founders of Brothers & Craft, discovered his son Jude had a rare disorder that required a special diet, he wasn’t sure he’d ever be able to eat well again: “Our family dinners changed forever,” he told us.


But during a recent weekend in Asheville, North Carolina, we enjoyed a bountiful springtime feast that even Matt and his family could fully enjoy. Chef Katie Button prepared an inclusive family meal that no one would ever have guessed was gluten-free. Take a look at what she served, and re-create the dinner with her easy spring recipes below.

Blueberry Spritzer


This light, refreshing cocktail is a lovely way to set the tone for a casual dinner with loved ones. Fresh blueberries serve as an easy garnish as well as a colorful hint of what’s in the glass.

Crudités with Aniseed Salt and Goat Cheese-Buttermilk Dip


Chef Katie’s addition of aniseed salt takes a basic crudité platter and transforms it into something sensational.



Pour a dry rosé wine to serve alongside the main dishes of this springtime dinner.

Asparagus and Spring Onion Tortilla


This Spanish-style tortilla with asparagus and spring onions is made entirely over the stove. Serve this as a vegetarian main course, or alternatively, you can offer it as a starter by cutting it into small cubes and serving it alongside a bowl of toothpicks as a fun finger food.

Lentil Salad with Hearts of Palm


Sliced hearts of palm are a genius addition to an otherwise classic lentil salad; they add a sweet, slightly tart flavor and provide a pleasant textural contrast to the legumes.

Broiled Flounder with Black Walnut Gremolata


For this simple fish dish, Katie likes to seek out black walnuts, which have a more pronounced, earthier flavor than their more common cousin, to enhance the lemon, garlic and parsley flavors in a classic gremolata.

Rhubarb and Strawberry Tart with Mascarpone Whipped Cream


A combination of sorghum flour and rice flour is the secret to the tender, slightly nutty-tasting pastry crust that holds this spring dessert together.


See more of our day spent with Brothers & Craft and chef Katie Button below.



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