Our 5 Year Wedding Anniversary and Aroha's 2 Year Anniversary!

To say these last five years have been a journey would be a tremendous understatement.  Never in my life have I had a time that has been filled with so much love, change, determination, stress and joy. Today, it is five years since I married the love of my life, Gwithyen Thomas. In the years since, we moved states (well, he moved countries first!), started a business (Aroha's two year anniversary is next Saturday, September 10th!), started a family, and all around grew as people and as a couple. Throughout our most stressful times, I never once forget the vows I made that day. I vowed that through the good times and the bad, I would keep falling deeper and deeper in love with him. And even if somedays I feel like a basket case from our daily stresses or I'm going crazy from the same ridiculously silly jokes he loves to tell time and time again, I never stop falling more in love with him. The most beautiful thing about a marriage is that you never stop learning about each other because every day, something new happens that continues to affect how you think, how you act, how you feel, and who you are.

This week, I have had the pleasure of re-watching footage from our engagement interview. I edited it into short clips to release to family and friends and it has been a wonderful trip down memory lane, bringing me back to the very beginning of our beautiful romance. When we named our restaurant Aroha, we named it in honor of not only our love for two beloved family members who passed away, but also because no word could better describe us as a couple. Today, I'm excited to share with you the long distance love story that inspired our restaurant. Enjoy the clips below!

As for our restaurant's two year anniversary, please start making your reservations now for an evening of wining and dining, complete with wine and canapés on our front patio from 4pm-6pm and a Chef's Table during our dinner service. Gwith has been excitedly working on our fall menu and is planning to showcase a dish or two from it in his Anniversary Chef's Table, giving you the first chance to taste one of his new upcoming dishes!

We look forward to seeing you there and celebrating with you!

Facebook | Twitter | Instagram | Website

30990 Russell Ranch Rd Unit C, Westlake Village, CA 91362
© 2015 Aroha Restaurant.

Aroha's New Years Eve Menu & Our Special Announcement!

I can't believe in just a few weeks 2015 will be coming to a close! This past year has been such a life changing experience for both my husband and I and I truly can't believe how far we have come.

We are so thankful for the amazing customers we've had so far at Aroha. There are so many large corporate owned restaurants that we compete with daily and as a small family owned restaurant, we are beyond grateful to those of you who continue to spread the word about us and support our small business and family! We look forward to providing you with more quality food and service as we continue to grow in the Westlake Village community.

As for Aroha's New Years Eve plans...we have just released our six course 2016 Countdown Menu which offers many of my husband's most delicious dishes including the New Zealand Venison Loin with cherry gel, vanilla parsnip, pistachio, and micro licorice greens; Ceviche of Tua Tua Cloudy Bay Clams with lime, cilantro, chili, and tomato; and Jelly Tip Ice Cream with fresh berry jello, mixed berries, and house made vanilla ice cream encased in chocolate! If you would like to view the entire menu (as well as the wine pairings!), click here. We are proud to say our Countdown Menu is 100% gluten free/gluten free optional. We will also have separate available menu options for vegetarians dining with us, and, as always, if you have any specific allergies, we are happy to make changes to the dishes to meet your needs!

We will also be offering some giveaways throughout the evening, including $100 gift certificates and bottles of wines!

We hope all of you are having a wonderful holiday season thus far and look forward to spending New Years Eve with you!

Reserve Now For New Years Eve at Aroha

On another exciting note, I would like to officially announce, with a photo and short video, the arrival of our baby boy, Bailey! He arrived in this world on October 17th and Gwith and I have been soaking up every second since.

Throughout the nine months of my pregnancy, I wrote a song for Bailey and I sang it almost every day. I'm happy to say that since he's been born, it almost always relaxes him and puts him to sleep! The video below features both the song and footage of Bailey shortly after he was born! Enjoy! ("Hey Little Baby" by Justine Thomas is available on iTunes.)

Once again, thank you everyone for your support! It means the world to us!

Facebook | Twitter | Instagram | Website

30990 Russell Ranch Rd Unit C, Westlake Village, CA 91362
© 2015 Aroha Restaurant.

Aroha Restaurant: This Valentine's Day...

As the weeks countdown, I am getting more and more excited for Valentine's Day at Aroha. It's strange because I'm normally such a traditionalist when it comes to the holidays, and I partially expect myself to feel bummed out that I don't get to have my own romantic dinner with my hubby. However, reservations are already filling up and I'm incredibly excited for our special menu.

Gwith has been working with his molecular gastronomy set that I bought him for Christmas to learn some cool new things to do like making foams and sugar-glass shells. I've been encouraging him to practice these methods in hopes that he can use some on the Valentine's Day menu.

Speaking of which, we will be releasing our full Valentine's Day menu tomorrow online! At the moment, our menu includes some delicious (and romantic) options including Oysters with a citrus foam and micro basil, and my personal favorite dessert option, Dark Chocolate Kiss incased with white chocolate mousse sprinkled with gold leaf and rose crystals. For those with allergies and dietary restrictions, you'll be happy to know that our pre-fix menu is 100% Gluten-Free, Dairy-Free Optional, and Vegetarian Optional as well. Each dish is also paired with a delectable New Zealand wine.

I'm going to start working on a romantic music playlist for that Saturday evening and I'm definitely brainstorming on decor ideas to make the restaurant even more romantic.

To finish off the evening, every guest will also receive a copy of my CD single, "Stepping Stone", the love song I wrote for Gwithyen before we married. The single will come with a small booklet telling our own personal Aroha story of how we met and fell in love. I am incredibly excited to share my music with everyone on this special day!

For those of you who won't be joining us for Valentine's Day, and would like to listen, please visit my music page or find me on iTunes. If you'd like to hear one of my more recent live recorded songs, listen below to "Hideaway".

If you haven't made a reservation yet for Valentine's Day and do plan on joining us, I highly suggest making a reservation now, as we're already 50% booked for the evening!

Facebook | Twitter | Website

30990 Russell Ranch Rd Unit C, Westlake Village, CA 91362
© 2014 Aroha Restaurant.

Aroha Restaurant: The Yelp Effect

Before I go into this blog, let me start by saying that these first three weeks at the restaurant have been great! Our numbers have been increasing, we already have a large sum of regulars, and at least 90-95% of our customers have been happy with the food and service; there will always be those couple individuals who don't understand our concept (casual fine dining) or enjoy the food, as is the same for any restaurant in this world.

Since we've been opened, we've had a handful of Yelp reviews. For the most part, we've had a lot of 5 star reviews, and all but two are from people we've never met before. The people we know who did leave reviews, didn't leave them because we asked them to. They left them because they genuinely liked the food and their experience. They have been full paying, repeat customers, who live in the area and deserve to voice their opinions like everyone else.

The most mind-boggling thing to me is why other people who didn't enjoy the food feel the need in their reviews to accuse the other reviewers of being fake. Is there no room for different opinions anymore in today's society? Does everyone have to announce that they know best? The truth is, when we receive a review from a customer outlining a negative experience they had or witnessed, we take it seriously. We want to deal with every problem head on and fix it. When a customer has an issue at the restaurant and tells us, we always do what we can to turn their experience into a positive one. Because we always make sure to take care of customer complaints, I find it incredibly upsetting to see a customer bash our restaurant on Yelp without letting us address the complaint while they're at the restaurant.

We're a new restaurant, and like every new business there are always going to be a few hiccups. Unlike a lot of other businesses though, we want to see the hiccups. We want to deal with the problems and make everything as perfect as possible. However, without constructive criticism, it's impossible to truly know what is an issue and what isn't.

For example, if someone complains in a review that everything they ate was bland and not seasoned to their liking, while more than 95% of our 930 customers are all satisfied, does that mean that this individual's food wasn't done right in the kitchen that night, or does it mean they just prefer spicy food and all purpose seasoning? The truth is, without being told the complaint at the restaurant, we have no way of deciphering the root of the problem. Had this complaint been heard, we would've comped the meal, returned it to the kitchen, and the kitchen would've checked the food to see if there was something they did wrong. If they did it wrong, they'd know for next time. On the other hand, if it tasted as it should, that may just mean our food isn't this customer's cup of tea. We would still comp them the meal. People aren't meant to like all of the same things. If everyone was supposed to like the same thing, then every restaurant's menu, according to my tastebuds, would only offer salmon and shrimp sushi, a half rack of ribs with french fries, duck, and gluten-free pineapple-coconut fried shrimp. For some odd reason, I've accepted the fact that, lets say, the Cheesecake Factory hasn't added these food items in replacement of their 20 page menu that I can't actually eat anything from.

Some complaints are easier to deal with then others. On one hand, certain complaints about portion size we want to deal with, to satisfy our customers. However, it can certainly be confusing when 60% of your clientele tells you they're happy to finally go to a restaurant and not get an oversized portion they can't finish, and the other 40% tells you they're still hungry and need more. We're working on finding that happy medium for these customers but I'm sure it will take a little time to figure out. Because these comments are constructive and customers have suggested different things they'd like from more vegetables to giving amuse bouches, etc., we're actually able to look into the issue and work on solving it. We're not just given a string of complaints with no solution. I really appreciate the customers who have taken the time to give us these constructive critiques and help us try to improve our business.

At the end of the day, I have to remember to just listen, breathe, and understand that not everything is for everyone. I'm not going to lie. At 23 years old, I may recognize that that's the way the world works but it's still definitely not easy to hear someone bash a business you've put your heart and soul into. It makes it hard to sleep at night and because of my health issues, it can also make it hard to eat somedays. It's a lesson that I'm still learning and something I have to come to terms with. In the end though, I appreciate every single customer whether they have loved our restaurant or they haven't and still have constructively told us what positive changes they'd like us to make.

To those who have dined at our restaurant already, thank you! We love seeing your smiling faces and it's a pleasure to serve you. And for those who haven't, we hope to see you there and hope to make your experience a positive one. Remember, if you do have a critique, let us know. We want to hear from you and we want to make your experience just as magical as we have for our other guests!

Facebook | Twitter | Website

30990 Russell Ranch Rd Unit C, Westlake Village, CA 91362
© 2014 Aroha Restaurant.

Aroha Restaurant: One of The Best Days of Our Lives

Do you ever have one of those days you wish you could put on repeat? Yesterday was by far one of the best days of our lives. It started with hectic prep work, continued into an amazing function at the restaurant hosting the New Zealand Consulate General and his guests, and finished with possibly what will be the best surprise of our entire lives.

To begin with, we couldn't have asked for a better first trial run at the restaurant. The Consulate General, Leon Grice, and his 20 guests absolutely loved the menu we offered. While Gwith was busy working, I got the pleasure to dine at the table and hear all of the rave reviews. I heard everything from, "I usually never take pictures of my food but this is picture worthy," to "It's been such a long time since I had a memorable meal" and so many more compliments. Needless to say, every item we served was a huge hit, as well as our New Zealand wines. One lady wanted to know where she could get a bottle of our Sauvignon Blanc. Our sommelier had to let her know that as our wines are primarily from boutique wineries, most of our wines can only be found at our restaurant.

Us with Leon Grice and a few of his guests

Throughout the meal, we had at least thirty local customers walk up to the door asking if we were opened. We also started taking reservations this past week for our September 10th grand opening and our September 9th soft opening for locals. We're only seating 40 people for our soft opening and we are already 90% booked. I know everyone is dying to see the menu, and since I'm in such a good mood today, I'm going to release a couple more items! We have already announced some highlights on our website, but I'd love to mention two more items that we served yesterday.

Crispy Pork Belly with butternut puree, roasted feijoa, baby cress, and a vanilla-champagne dressing

Raspberry Creme Brûlée served with coconut and a raspberry-passionfruit sauce

This week, we also release a photo of Gwith's Venison Dish:

Award Winning Venison pan roasted with sweet potato, cherry compote, pistachio, and a vanilla parsnip purée

We will be releasing the full menu soon, but I have to say, I'm loving releasing teasers at the moment! It's exciting to give everyone an idea of what we're serving without giving too much away too soon. Before I move on to the next amazing part of the afternoon, I must thank the staff that we had on board yesterday: Noe Lopez (Sous Chef), Jordan Greig (Sommelier), Brian Smith (Shift Leader), Alan Treitman (Junior Line Cook), and Miguel Villalpando (Dishwasher). For a first trial run, everyone did an outstanding job and we couldn't be more excited to have you all on our team!

Shortly after the last guest left, my parents and sister stopped by to say hello. Little did we know, we were about to get the best surprise of our lives. As we're talking to them, Gwith received a call from his sister, Muirie, in New Zealand. He talked to her briefly and then the phone was passed around to me. As I'm talking to her, the phone suddenly cut out. A second later, I glance at the front door and Muirie is walking in with our niece Alex!!!! It's been 10 months since Gwith saw them last and over a year since I've seen them. We were expecting them out in a couple of weeks but they surprised us early. Gwith's expression was amazing. If things couldn't get any better though, just moments later, our brother-in-law, Marcus, and Gwith's brother Rohan, also came walking through the door! While we expected Muirie and Alex in a few weeks, we were told Marcus couldn't make it. As for Rohan, he's never been to the US since Gwith moved out here, so that was incredibly unexpected, to say the least. It's impossible to describe how amazing their surprise was. I'm still tearing up just writing about it. The fact that they came out here early to surprise us and show their love and support for us and the restaurant is indescribable. We couldn't be more grateful to have such an amazing family and so much aroha around us.

When my family first walked in, my sister came in with her camera. Frankly, Raishel loves to take pictures of EVERYTHING so Gwith and I didn't think anything of it. We are so grateful that she captured this amazing memory on video:

Facebook | Twitter | Website

30990 Russell Ranch Rd Unit C, Westlake Village, CA 91362
© 2014 Aroha Restaurant.

Aroha Restaurant: Floors are In, Sign is Up!...What's Left?

The clock is really ticking down now! Later this week, we'll be announcing our official opening date, along with a few signature menu items. I am eager to announce it but I also know that once we do, everything else has no choice but to fall into place.

For those of you wondering where we're at right now and why we haven't announced our opening date yet, here is what we're waiting on:

• The gas company. We've been in contact with them for the past month to have the gas line run to our restaurant so we can use our stoves. This is probably the most important thing on our list right now, as you can imagine! They're working on it and hopefully this week it will be completed.

• Internet. We're waiting to get the lines installed. Again, this week should be the week.

• Our Furniture. This I can give a definitive time table on! Our indoor furniture will be ready tomorrow, and our outdoor furniture will be ready on both Wednesday and Thursday!

This past week has been incredibly intense. As the countdown begins, it feels a little bit like an episode of 24. There's only so much time left in the season and still so much we need to complete by the end. It's all absolutely doable. If it wasn't, we would hold off on deciding our opening date. However, we have a date in our heads, and we are 95% sure that we'll be ready to open by then. It still doesn't stop us from having that ticking clock sound in our heads, though! In reality, our list is a lot less than it was a month ago. We started last month with a list of at least 40 reminders and this month, we have about 10 to complete. The hardest part for me is most of the things we're waiting on now, relies on other people. As confident as I am (deep down inside!) that they will be done by their deadlines, relying on other companies to get a job done always feels like a wildcard to me. But honestly, there's nothing I can do at this point to make these things happen any sooner, and I have to accept that.

Last week, we had our first round of interviews and I am beyond excited to say that we hired the shift leader for our front of house team! We will be interviewing a lot more employees this week and can't wait to have the full team together. In other news, we also met with our supplier and rep from World Wide Produce, Lynde, and gave her a list of all of the items we're going to need. There were some very interesting garnish items she had that we are also eager to try and hopefully serve to our customers! Last night, we received a copy of our wine list. We're ecstatic to announce that 60% of our list will offer New Zealand wines and all of our By the Glass wines will be from New Zealand! Besides a 60% New Zealand wine selection, all of our beers will be from New Zealand, as well as our soda and juice selection provided by Aroha Drinks. Speaking of, we got a sampler pack in the mail over the weekend:

Aroha Drink flavors include Sparking Blackcurrant, Sparkling Feijoa, Sparkling Rhubarb,
Ginger Lemon & Honey, Sauvignon Blanc & Saffron, and Elderflower & Green Currant

Construction wise, the flooring has all been installed, the LED lights are up on the soffits, the outdoor fountain is up and running, and the fencing has been put in for our patio! In the upcoming weeks, we will be getting our countertops, shelves, cabinets, and host station! We also received our menu booklets the other day. Our pet rabbit, Willow, is excited about all of the boxes of menus in our entryway! She's been enjoying climbing on them and even tried to open them herself.

The outdoor fountain

Over the weekend, we set up our phone. We had quite a fun time trying to get the answering machine to work! After Gwith recorded the greeting five times to get it perfect, we realized he recorded it in the wrong spot somehow. So, it took another five to ten tries just to get it right! We are happy to say the recording is finished, our phone is in, and it no longer makes loud obnoxious noises and speaks when someone calls to leave a message! YAY! The unfortunate part is, once we announce our opening date, we'll have to re-record the message...and then re-record it again when we open. It's okay though. He's doing it, not me...which means I just get to stand next to him and be entertained!

The best news of the week however is that our sign went up on Friday! We are so pleased with how it turned out! When we first looked at the property, this was the very first thing I envisioned. It's been amazing watching the entire vision of the restaurant come to life but seeing the sign, exactly where I pictured it back in March, is amazing.

As of today, this is what our restaurant looks like, pre-furniture (except for the outdoor couches and end table currently sitting inside!), with the complete wood floors and LED lights turned on!

We are so excited to finish the construction process and focus on our future customers and service! Stay tuned for the opening date and soft opening announcements!

Facebook | Twitter | Website

30990 Russell Ranch Rd Unit C, Westlake Village, CA 91362
© 2014 Aroha Restaurant.

Aroha: Light Speed Ahead!

Big changes are now beginning at Aroha. During the week, our final permit was checked off, giving us the go ahead to continue and finish all of the construction! As of next week, we will be ordering our equipment.

Before the rest of the walls go up, we stopped by the restaurant with my parents and wrote our names on the inside of the wall, along with an "In loving memory..." for my grandpa and Gwith's mom. It's nice to know this will always be there, inside our restaurant. We are so grateful for all that Pa and Janet did for us and we know they would be proud. On another note, check out our beautiful artwork! Stick figure smiley faces and heart faces have been a long standing tradition in my family since as long as I can remember. It seemed only natural to draw them on the wall as well...and of course, we couldn't help but draw Willow too!

It's amazing how fast time has flown by. In just a few months, the place has gone from an empty space, to full framework, to plasterboards and soon enough, it will all be complete. It's crazy how in just a few days, the rest of the walls and the ceiling will be covered! Once it's finished, I will be posting photos of each of the steps!

This past week, Gwith and I finalized each of the menus and we are excited about our unique twists on a few Kiwi classics! We want to keep you guessing and in suspense until the restaurant opens, so we can't give anymore details beyond that. All I can say is though, the menu sounds delicious. We've also worked on plating styles (YES! I said we!). I'm still very excited that some of my styles will be at the restaurant. Honestly, since I'm not a chef, I didn't expect that. However, I sat down next to Gwith and started drawing some styles and he really liked them!

Other exciting news happened to us this week but we can't talk about it for another few weeks. It's incredible though and we are beyond flabbergasted about this opportunity!

Next week, Westlake Magazine hits local stores, offices, and hotels with our cover story! We can't wait to see what it looks like! If you live in an area that receives Westlake Magazine, be sure to check it out. If not, I think they also have an online version to view.

Time is moving fast now and in just a blink of an eye, we'll be opening. We are still expecting the first week of September but we'll officially announce a date as we get closer.

Switching topics from the restaurant, I'll give a short update too on one of our leisurely activities of the week! At the end of last week, my sister's fiancee, Miles, hosted an incredibly fun interactive murder mystery party! We searched the house for clues, trying to regain our memories, and figure out which one of us was the killer. The best part, however, had to be when Gwith, our friend Ben, and I were running around the backyard trying to escape being chased by a crazy person (aka my sister). When we heard a noise, Gwith ducked to the side of the house, hiding in the shadows, while Ben and I hid under a tree. Suddenly, we saw my dad walking by. Oddly, he looked straight at Ben and I, didn't see us, and continued to almost walk past Gwith too. Gwith, being the silly guy he is though, decided to jump out and scare my dad. Little did he know my dad was actually the killer of the evening! My dad taps Gwith, walks off, and Gwith sits on the ground. Ben and I came over to grab him, when he looks at us and says "I'm dead." Whoops. The rest of the evening, every time my dad tried to lure us away, we'd eye him and shake our heads. He had no idea we saw the whole thing go down! It was hilarious and way too much fun! Miles plans to eventually sell some of his murder mystery games. I will keep everyone updated on their availability in the future. They are great for parties and we may even host one at the restaurant someday!

Anyways, that's it for this week's update! Next week, the news and updates will be flowing as Aroha really begins to take shape! Tomorrow, I will be releasing Part 3 of my European Adventure blog, so please check it out when you get the chance!

Facebook | Twitter | Website

30990 Russell Ranch Rd Unit C, Westlake Village, CA 91362
© 2014 Aroha Restaurant.

Don't Be Jealous of The Girl Trying to Gain Weight

As I mentioned in my last post, I lost a lot of weight while I was ill over the course of 4 months. Since I've been looking for weight gaining diet plans, I've come across a lot of rude remarks on the internet. There are so few people that understand that gaining weight is just as difficult as losing weight and that being underweight is also just as unhealthy.

I've read comments like: "Just stuff your face with McDonalds or a bunch of donuts," or "Yeah, yeah. You've got it so easy. I wish I had to GAIN weight."

It's incredibly frustrating and I wanted to raise awareness about this. Being underweight isn't a fun experience. I encountered months of dizzy spells, nausea from my stomach having shrunk, fatigue, weakness, constant headaches; you name it, I experienced it. I have a naturally fast metabolism which I've been trying to work with for years. Last August, I didn't expect to get food poisoning along with a parasite and stop being able to eat most food for four months. I didn't try to crash diet and I most certainly, didn't want to lose any weight. But I did. I lost 8 very significant pounds. That might not sound like a lot but for someone like me, that's the difference between feeling normal and feeling sick 24/7.

Contrary to popular belief, I can't just gain weight by eating a bunch of donuts. First of all, I'm allergic to gluten. Secondly though, and most importantly, gaining weight from eating junk food isn't healthy either. After a round with antibiotics to treat the parasite, I experienced an allergic reaction that led to hives all over my body for a week. After that, I was finally able to start eating. So what did I do? I did what everyone online thinks is the natural way to gain weight when your "lucky enough" to be skinny. I started having loads of sugar. My body soon told me that I had enough sugar when I ended up with oral thrush, candida, which is also a reaction that can be triggered after antibiotics. For those who've never heard of candida, it's an overgrowth of yeast in your body, and yeast feeds on sugar.

Suddenly I felt hopeless. I had tried gaining weight and then I ended up with candida. If you look up the candida diet, you'll find that there is no way to gain weight on this diet. You not only have to cut out candy, but you have to cut out every sugar on planet Earth (fruit, rice, breads, etc). If it's a processed food, it's eliminated. I tried this diet for two weeks to treat myself and I experienced a lot of horrible reactions. First of all, if you ever have this, do not try to fight it as quickly and as fast as possible. You will experience a horrible reaction called "die-off". Basically, the yeast fights back while you're killing it and you can get severe reactions. The worst I had was depression. Yes, depression is a side effect of this treatment. Most days it was so bad that I couldn't leave the house. I spent nights just trying to find the will to be alive. My sweet husband even ran home from work mid-day just to check on me.

Eventually, I decided I couldn't continue on this diet. Gaining weight was too important. However, this time, I decided to do it right. I added back in fruit and the occasional bit of rice (sushi!). I'm still avoiding items with processed sugars. I've been following a weight gaining diet, with the help of my husband. I've been calculating my calorie intake to make sure that I'm actually getting enough on the MyFitnessPal app.

I've only been on this new diet for a few weeks and I haven't seen myself gain any weight yet. Most importantly though, I haven't lost any weight and I no longer feel dizzy. I'm hoping I will begin gaining weight in the next few months but at least I'm eating healthy. I hear it takes time for the body to actually start building the weight.

I still walk around and get comments from people like "You need to eat lots of cake!" or "You need to gain weight? That's easy. Keep eating! Finish your meal! Order more!"

I can assure everyone that I'm doing the best I can. I don't need to eat cake and I can't just keep eating because my stomach is still expanding.

I'm sure it's really hard to lose weight but don't for a second think it's easy for us trying to gain. We all have different body types and our own challenges that come with that. Neither one is easier or harder than the other. They're both difficult, time consuming, unhealthy, and mind-numbingly challenging. The best advice I can give is to just eat healthy and take care of yourself.

For those looking for tasty meals that are low on sugar and high in calories, here's my menu that's in the works! The meals are being created by my husband, who is a professional chef.

Lamb Leg with parsnip chips, butternut squash puree and celeriac puree (682 calories)
Created by my amazing husband, Gwithyen Thomas.

My Menu

These are my dietary restrictions: Gluten Free, Pepper Free, Milk Free, and Processed Sugar Free

Click for full size

Click for full size