ALLERGEN-SAFE, CLEARLY LABELED.
The Chicago Catering Company takes allergens seriously. Every order leaves the kitchen with a dish card listing ingredients and allergen flags, and we maintain separate prep areas and color-coded tools for gluten, nuts, and shellfish. Tell us your dietary needs in the order notes and we'll build the menu around them.
Across all of our cuisines — Italian, Mexican, Soul, BBQ, Mediterranean, Polish, Ukrainian, Pan-Asian, Middle Eastern, and American — we maintain gluten-free, vegetarian, and vegan options so every guest is fed. Here's how the kitchen handles it.
THE PROTOCOL.
Gluten
We keep a dedicated prep area for gluten-free orders and use separate utensils and pans. Bread is never stored near GF ingredients, and we label every GF item at pickup.
Dairy
Dairy-free alternatives are stocked daily. We note dairy on every dish card and can swap cheeses, creams, and butters on request.
Nuts
Nuts are handled in a separate station. Tree-nut and peanut-free menus are available across all cuisines — tell us in the order notes.
Shellfish
Shellfish is prepped in isolation with color-coded tools. We'll flag any cross-contact risk on the dish card before service.
Soy & Sesame
Soy and sesame are common in our Pan-Asian and Middle Eastern menus; we offer tamari and sesame-free versions on request.
Eggs
Egg-free options are available across breakfast, lunch, and dinner. We track eggs in our ingredient database per dish.
EVERY GUEST, FED.
Gluten-Free
Italian meatballs & marinara over GF polenta, Mexican fajita bowls (corn tortilla), grilled Mediterranean chicken with rice, Soul collards & smoked turkey, Middle Eastern rice bowls, Polish sausage & potato.
Vegetarian
Caprese pasta, black bean & corn tacos, Greek village salad, vegetarian jambalaya, mushroom stroganoff, roasted vegetable mezze, cheese pierogi.
Vegan
Arrabbiata pasta, veggie fajita bowls (no cheese), Mediterranean chickpea salad, smoky red beans & rice, baba ganoush with pita, vegetable spring rolls, Ukrainian borscht.