Ever since I've seen the commercial on the Food Network for it, I've been intrigued by the Roasted Grape Risotto recipe. However, the one I found on the internet calls for super expensive gooey bad-for-you cheese and a crazy amount of butter. I love butter and all, but risotto is rich enough! So I've tweaked the recipe and this is what I came up with:
Chicken:
5 chicken thighs
Paprika
Adobo salt (I use Goya brand)
Roasted grapes:
half a bag of grapes
olive oil
salt
thyme
Risotto:
3 cups of stock
1 cup of risotto
1/4 cup of good white wine
white balsamic vinegar infused with pear
parmesan cheese
1 big shallot, finely chopped
1 lemon, zested and juiced
1 tbsp of Smart Balance lactose free Omega 3 spread (or butter)
I took the skin off of the chicken thighs, and rubbed the thighs in generous amounts of paprika and adobo salt, then let sit for two hours. Preheat the oven to 400. I put the skin in a low heat pan with foil-wrapped bricks on top to cook the fat out. The result is a crispy skin with most of the fat cooked out into the pan, and the skin makes an excellent appetizer when dusted with bacon salt -- reserve 2 tbsp of the fat, toss about half of what's left, and then stir in some canola oil. Once the oil is hot (it doesn't take long), add the chicken thighs for about 2-3 mins on each side, or until browned. Put the whole pan in the oven when you start the risotto -- the amount of time it takes to make the risotto is about how long the thighs should be in the oven. .
I started off by roasting the grapes -- we cut the giant globe grapes in half to get the seeds out, then tossed in a drizzle of olive oil. I sprinkled with salt and a dusting of thyme, then popped in the convection toaster oven at 400 for about 8 minutes. I then moved the rack to the top rack near the broiler and let broil for a minute so that the skins browned slightly.
Put the reserved chicken fat in another pan, with a little canola or olive oil on medium high heat. Toss the shallot in, then add the risotto and salt and pepper to taste. Toast up the risotto in this mixture, and when it starts to stick to the pan, deglaze with half of the wine. After the wine cooks down, add the rest. While doing all of this, the chicken broth should be heating. I use a glass measuring cup, and I microwave the broth for time purposes. Stir the risotto while slowly adding the broth over time. Once all of the broth is absorbed, the rice should be starting to look like a risotto. Add the balsamic vinegar and stir well. Add as much cheese as desired (I used three 1-inch cubes grated up), then the lemon zest. Mix until the risotto has a slight bite but is soft and tender. At this point, the chicken thighs will be done. Take them out and let them rest.
Add the grapes and stir. Add the juice in, and remove from heat when risotto is soft all the way through. Finish with the SmartBalance spread and give it a final stir. Serve chicken on top of the risotto, and enjoy!*
*I wish I had taken pictures, but my husband and I were too hungry and I didn't think about it. But it was delicious!
Thursday, October 25, 2012
Thursday, October 11, 2012
Tusker House Restaurant: Gluten Free Buffets DO Exist!
Lunch Buffet - Appetizers: Spicy South African preserves, Tabbouleh, Hummus and Baba Ghanoush, Endive/Apple/Walnut salad, Caesar salad, Mixed Greens salad, Tomato & Cucumber salad, Sliced Turkey/Ham/Cheese, Tunisian Couscous salad, Green bean & onion salad, Curried rice salad and Fresh fruit. Vegetarian Table: Marrakesh couscous, Vegetable samosas, Spiced Tandoori Tofu, Jollaf rice, and Pearl couscous with sweet basil essence. Kids Selections: PB&J sandwich, Corn dog nuggets, Mac & Cheese, Corn medley, Chicken Drumsticks, Green beans, and Mashed potatoes. Adult Selections: Salmon filet, Root veggies, Seafood stew, Orzo pasta, green bean medley, Rotisserie chicken, potato wedges, mashed potatoes, Carved top sirloin and pork loin, Cape Malay curry chicken, and Basmati rice with almonds. Dessert Selections: Fruit cobbler, Warm banana-cinnamon bread pudding with vanilla sauce, and assorted pastries. Prices vary 15.00-35.99 *
Of this, there are obviously some dishes I couldn't have. The chef came out to our table and walked me through the entire buffet, pointing out what was safe and what wasn't. He also said that if I was worried about cross-contamination (which I was), he would bring me out a plate of whatever I wanted. I picked out a few items and waited at my seat.
Here's what I tried:
Spicy South African preserves
Endive/apple/walnut salad
Mashed potatoes
Salmon filet
Root veggies in turmeric
Rotisserie chicken
Coffee BBQ pork loin
Top sirloin
Basmati rice with almonds
There was more I could've sampled, but this was a lunch and I wasn't able to consume much more than this. The preserved fruit was absolutely out of this world, especially when smeared on the super tender pork loin. The salads were pretty standard, as were the mashed potatoes, but the rice with the salmon filet was incredible. I don't normally love cooked salmon, as I find most places overcook it (especially at a buffet), but it was tender and moist with this amazing tomato chutney on top. I also loved the root veggies in turmeric, they reminded me of my favorite vegetarian dish at Ethiopian restaurants. The rotisserie chicken was surprisingly complex, doused in all sorts of herbs and garlic. I definitely did not feel like I missed out on anything, even with my celiac.
Dessert was a little more complicated. As you can see from the menu, everything has gluten. The chef offered to make me a fruit plate, or a sorbet dessert (I quickly got sick of sorbet after this trip though), and he said he'd also make a cookie plate for me. I opted for the cookie plate, which was full of familiar items, like Enjoy Life chocolate chip cookies. There was also a handful of berries on there. The OMG... It's Gluten Free gluten-free brownie was one of the grossest things I've ever eaten.. I actually spit out the bite as soon as I took it, much to the chagrin of the family sitting next to us. It was prepackaged and solid as a rock, but I can't fault Disney for stocking a crappy brand of gluten-free brownies. Enjoy Life is awesome, so that cookie was great. And after the lunch I just ate, a big dessert was not in the cards.
Tuesday, October 9, 2012
Review: Betty Crocker Gluten-Free Chocolate Chip Cookie Mix
All that I needed was an egg, a stick of softened butter, and a teaspoon of vanilla extract. I combined the wet ingredients first, then added in the cookie mix. The box warned that the dough would be "crumbly"... boy, was that an understatement. It looked like damp sand! This was definitely not the cookie dough of my childhood where I could sneak spoonfuls. This is not raw cookie dough that you can eat.
The oven was preheated to 350, and I tried my best to make balls out of the moist sand-like "dough." It actually shaped fairly well, and I popped it in the oven for 10 minutes. The box suggested 8-11 minutes for small cookies and 12-15 for larger, but my medium sized cookies took probably 20 minutes to bake.
I have to say, I was pleasantly surprised. The cookies were moist and buttery, and though a little on the gritty side in terms of an aftertaste (as all gluten free cookies are from the rice flour), I thought they were delicious. Are these as good as the Nestle pre-made dough cookies? No. But for gluten-free, these are a godsend -- especially since this is easily found in any grocery store.
Monday, October 8, 2012
Disney's Pop Century: What Resort Eating Means When You're Gluten Free
I was a little worried about trying to get gluten-free at a value resort. The moderate and deluxe resorts have sit-down restaurants, while the value resorts only offer cafeteria-style quick service. The food is also not spectacular at the quick service-style restaurants -- it's fairly standard fare, like burgers and hot dogs and pasta. They generally offer a salmon or chicken special with sides like mashed potatoes and vegetables.This also doesn't really mean much to me, because when I go to Disney, I only ever eat breakfast at the resorts. Lunch and dinner are going to be spent at one of the million amazing restaurants at the parks and deluxe resorts. On this particular trip, we missed our lunch reservation upon arrival and were forced to eat lunch at Pop Century.
We arrived at the cafeteria, and thanks to some Internet research, I knew to ask for the chef. I went to the nearest employee and asked for the chef for a food allergy, and moments later, Karen appeared. She walked me through station by station (there are four in total at Pop Century, including a pasta station and a grille), and pointed out everything I could eat and more importantly, everything she could adjust for me to be gluten-free. Her exact words? "I will make you anything you want." She rattled off a list of the things she can do with the items she had in the kitchen, including pastas, burgers, chicken fingers, pizza.. my head started spinning with all of the options. She also told me that when I came back for breakfast, she could do gluten-free pancakes, gluten-free waffles, gluten-free muffins, you name it.
I asked her for a bacon cheeseburger with fries. REAL French fries!! They have a dedicated fryer for gluten allergies. She gave me one of those flashing buzzer thingies, told me to go ahead and pay, and then wait for my food. Because my husband could simply walk up and grab a meal, his food was obviously ready before mine, as she had to make it fresh. But it also meant that instead of having a burger that had been sitting there for half an hour, I had a fresh one. I also had a fruit bar for dessert -- I could have had a number of options, including gluten-free brownies and fruit cups.
My food took probably 10-15 minutes in total. I'm betting that during a rush, it would take longer, but I have no problem waiting longer for food if it means I don't get sick. My burger was great, and I forgot how delicious fresh crispy fries are. This clearly was not the best burger and fries I've ever had in my life, but for a cafeteria-style restaurant, it was very tasty. It was a good omen of things to come!
This was also the beginning of my constant waiting for food. I noticed that whenever I ordered anywhere with an allergy, my food took much longer than other tables around us. While at Tutto Italia in Epcot (more on that amazing meal later), the server explained that whenever they get an allergy request, the kitchen washes all of its pans and utensils before beginning to cook that dish, which is why my food took so much longer. Honestly, I'm on vacation. I'm in no rush. What do I care if my food takes an extra 10-15 minutes? If it's taking longer because they're trying to keep me safe, I really can't complain. So if you are going to Disney with a food allergy, expect your food to take a little longer, but be grateful that it's for your own good.
Thursday, October 4, 2012
Going Gluten-Free at Disney Food and Wine 2012
Disney was amazing. I have a number of posts that will come over the next few weeks because we ate so many meals there, but I wanted to start off with a review of the Epcot Food and Wine Festival for people with gluten allergies or sensitivities. I used this handy guide to get myself through: http://www.disneyfoodblog.com/2012-epcot-food-and-wine-festival-marketplace-booths-and-menus/.
The highlights?
1.) Florida's white corn arepa with mangalista pork. Oh. My. Gah. I love arepas as it is -- we often go to a local Venezuelan restaurant and get them. This arepa was stuffed with a tender flavorful pork and fried -- the best part was that Florida's offerings were BOTH gluten free, so the stand was completely uncontaminated.
2.) Australia's grilled lamb chop with mint pesto. The potato crunchies were salt and vinegar flavored, and the vinegar was malt vinegar, so I had to leave those off. But the chop was perfectly cooked and the pesto was to die for.
3.) Florida's shrimp ceviche with the fried plaintain and roasted tomatoes. Spicy and cold, this ceviche was perfect for a hot day.
The protocol appeared to be different for each booth when dealing with a food allergy. At first, the booth workers said every time that I ordered anything, I had to wait until they called the chef and had him come over. The first time this happened, the chef told me to simply ask for the ingredients binder at each stand, and the allergens are listed at the top of the page. At a few stands, this was fine. But a couple of stands insisted on having the chef called each time, and he was always at a different stand, so I had to wait for him. I dealt with a very rude worker at South Africa (of course, I told Guest Relations and they were very apologetic and said they would deal with it) who treated my allergy like a major inconvenience. This was at the soft opening, so I understand that they were still working out the kinks.
Every other stand, however, was wonderful. They treated me with respect and clearly just wanted to make sure I didn't get sick. The binders were very useful, and often, I would check the binder to just make sure I could order anything at all.
Other gluten free items sampled included:
-New Zealand's seared scallop, which was tasty but nothing special
-Singapore's beef rendang, which was very flavorful but a little too spicy for a super hot day
-Australia's shrimp on the barbie, which was excellent
The highlights?
1.) Florida's white corn arepa with mangalista pork. Oh. My. Gah. I love arepas as it is -- we often go to a local Venezuelan restaurant and get them. This arepa was stuffed with a tender flavorful pork and fried -- the best part was that Florida's offerings were BOTH gluten free, so the stand was completely uncontaminated.
2.) Australia's grilled lamb chop with mint pesto. The potato crunchies were salt and vinegar flavored, and the vinegar was malt vinegar, so I had to leave those off. But the chop was perfectly cooked and the pesto was to die for.
3.) Florida's shrimp ceviche with the fried plaintain and roasted tomatoes. Spicy and cold, this ceviche was perfect for a hot day.
The protocol appeared to be different for each booth when dealing with a food allergy. At first, the booth workers said every time that I ordered anything, I had to wait until they called the chef and had him come over. The first time this happened, the chef told me to simply ask for the ingredients binder at each stand, and the allergens are listed at the top of the page. At a few stands, this was fine. But a couple of stands insisted on having the chef called each time, and he was always at a different stand, so I had to wait for him. I dealt with a very rude worker at South Africa (of course, I told Guest Relations and they were very apologetic and said they would deal with it) who treated my allergy like a major inconvenience. This was at the soft opening, so I understand that they were still working out the kinks.
Every other stand, however, was wonderful. They treated me with respect and clearly just wanted to make sure I didn't get sick. The binders were very useful, and often, I would check the binder to just make sure I could order anything at all.
Other gluten free items sampled included:
-New Zealand's seared scallop, which was tasty but nothing special
-Singapore's beef rendang, which was very flavorful but a little too spicy for a super hot day
-Australia's shrimp on the barbie, which was excellent
Tuesday, September 11, 2012
Gluten-Free Quinoa Mac 'n Cheese
Dinner tonight is one of my favorite meals of all time -- gluten-free quinoa mac 'n cheese. This simple faux mac 'n cheese is comforting and oozy, but is deliciously gluten free.
Ingredients:
1 cup quinoa
2 cups chicken broth
1 small onion, diced
1 clove of garlic, grated
1 cup shredded cheddar cheese
2 cups milk
2 eggs
Crushed potato chips
Start by sauteing the onion in olive oil/canola oil over medium high heat. Salt and pepper until the onions begin to sweat, and add the garlic. Saute for about a minute, then add the quinoa. The oil should coat the quinoa and toast it for a minute. Add the broth, mix, then cover and lower the heat until the quinoa is simmering. Once the spirals begin to unravel, the quinoa is ready. Take off the heat and let cool for a few minutes.
Preheat oven to 425. In a separate mixing bowl, beat the eggs and milk. Add one scoop of the quinoa at a time and mix after each scoop, essentially tempering the custard mix so you don't end up with scrambled eggs. Add most of the cheese in (the amount of cheese and type you use is really up to you and your tastes -- mix it up and try some chunks of bleu cheese in there, or some parmesan), pepper to taste, and mix it up. Pour mixture into a greased baking pan, and then top with the remainder of the cheese. Add crushed potato chips on top. I like to use BBQ or something along those lines -- tonight, we're trying it with Lays Classic BLT chips.
Pop that into the oven, and bake 25 minutes, or until mac 'n cheese sets and browns a little on the side. Cut into chunks and serve!
Tonight, it's being served alongside a thyme-rosemary pork tenderloin and wilted baby spinach. The egg custard does a great job of acting like glue and keeping the mac 'n cheese super creamy without making a flour-based roux.
I'm going to have a few big entries coming up -- heading to Disney's Food and Wine Festival in two weeks, AND we have a bunch of big restaurant reservations. Can't wait to write about it!
Ingredients:
1 cup quinoa
2 cups chicken broth
1 small onion, diced
1 clove of garlic, grated
1 cup shredded cheddar cheese
2 cups milk
2 eggs
Crushed potato chips
Start by sauteing the onion in olive oil/canola oil over medium high heat. Salt and pepper until the onions begin to sweat, and add the garlic. Saute for about a minute, then add the quinoa. The oil should coat the quinoa and toast it for a minute. Add the broth, mix, then cover and lower the heat until the quinoa is simmering. Once the spirals begin to unravel, the quinoa is ready. Take off the heat and let cool for a few minutes.
Preheat oven to 425. In a separate mixing bowl, beat the eggs and milk. Add one scoop of the quinoa at a time and mix after each scoop, essentially tempering the custard mix so you don't end up with scrambled eggs. Add most of the cheese in (the amount of cheese and type you use is really up to you and your tastes -- mix it up and try some chunks of bleu cheese in there, or some parmesan), pepper to taste, and mix it up. Pour mixture into a greased baking pan, and then top with the remainder of the cheese. Add crushed potato chips on top. I like to use BBQ or something along those lines -- tonight, we're trying it with Lays Classic BLT chips.
Pop that into the oven, and bake 25 minutes, or until mac 'n cheese sets and browns a little on the side. Cut into chunks and serve!
Tonight, it's being served alongside a thyme-rosemary pork tenderloin and wilted baby spinach. The egg custard does a great job of acting like glue and keeping the mac 'n cheese super creamy without making a flour-based roux.
I'm going to have a few big entries coming up -- heading to Disney's Food and Wine Festival in two weeks, AND we have a bunch of big restaurant reservations. Can't wait to write about it!
Friday, August 31, 2012
Move Over Relish -- Slawsa is My New Favorite GF Condiment
I was recently sent a sample of Slawsa, a relish alternative, from Julie Busha at Nicole Foods. A cabbage-based mustard and vinegar relish, the product is from the owner's mother's recipe, a Southern classic.
I'm always thrilled to find condiments that are gluten-free. So many use malt vinegar or stabilizers like maltodextrin and neglect to mention if the maltodextrin is from corn or wheat. Busha assures me that all ingredients have been checked and this condiment is definitely gluten-free. And I didn't have a reaction, so I know it's true. I am VERY sensitive, and I definitely would've gotten sick if there had been any trace. I spent last Sunday night in the hospital when served regular soy sauce instead of gluten-free soy sauce -- that's how sensitive I am.
My husband and I used the jar as an occasion to have hot dogs for dinner (with a roasted zucchini and feta salad on the side). Nathan's hot dogs (gluten free), and an Udi's gluten-free hot dog bun for me. Usually, when I eat hot dogs, I'm a strictly ketchup person. I'm not a fan of mustard, and I don't really like relish on my hot dogs.
At first bite, the Slawsa was sweet, crunchy, and slightly mustardy, with a touch of vinegar tang. As I chewed, the Slawsa finished with a slow growing heat. I was blown away by the complexity of the flavors, and the balance of sweet and tangy. I checked the ingredients and was very surprised to find that it is low in sodium -- most condiments are super high in sodium. I ended up piling more onto my hot dog and wolfing it down.
Compared to your basic relish, Slawsa is crunchier, with a wider depth of flavors. It's salty, sweet, tangy, and spicy (though not very spicy) all at once. This is a great addition to any Labor Day Weekend grilling event!
I'm always thrilled to find condiments that are gluten-free. So many use malt vinegar or stabilizers like maltodextrin and neglect to mention if the maltodextrin is from corn or wheat. Busha assures me that all ingredients have been checked and this condiment is definitely gluten-free. And I didn't have a reaction, so I know it's true. I am VERY sensitive, and I definitely would've gotten sick if there had been any trace. I spent last Sunday night in the hospital when served regular soy sauce instead of gluten-free soy sauce -- that's how sensitive I am.
At first bite, the Slawsa was sweet, crunchy, and slightly mustardy, with a touch of vinegar tang. As I chewed, the Slawsa finished with a slow growing heat. I was blown away by the complexity of the flavors, and the balance of sweet and tangy. I checked the ingredients and was very surprised to find that it is low in sodium -- most condiments are super high in sodium. I ended up piling more onto my hot dog and wolfing it down.
Compared to your basic relish, Slawsa is crunchier, with a wider depth of flavors. It's salty, sweet, tangy, and spicy (though not very spicy) all at once. This is a great addition to any Labor Day Weekend grilling event!
Monday, August 27, 2012
Eating Gluten Free at Alta Strada - MGM - Foxwoods
Foxwoods is in the type of area where there really is nothing for miles and miles. Though I live near the Wellesley Alta Strada, my friend and I decided to go to the one at the MGM Grand at Foxwoods while visiting my parents for the weekend, who live nearby. I tried googling "Foxwoods gluten-free" to see if anything came up, and the only option was the Veranda Cafe, which is not the type of place we were looking for.
Our server at Alta Strada was incredibly friendly and kind. She went through the whole menu with me, and let me know what I could have and what I couldn't have. I was disappointed that they don't carry gluten-free pasta -- it seems like something easy enough to hold onto, and they have delicious sauces there that I would've loved to try. I opted to start with the Caesar salad (hold the croutons) and got my old standby, the bunless burger with a side of veg instead of fries.
The Caesar salad was wonderful and salty. I was a little bummed watching my friend eat the freshly baked crusty Italian bread, and a gluten-free roll would've been great. I don't understand why restaurants don't carry them -- they're frozen and don't spoil, so they can be kept for people like me. But I enjoyed my salad.
My burger was also excellent. It came with bacon, mushrooms, and cheese, and the veg was broccoli rabe with sauteed garlic and red pepper flakes. It was perfectly cooked, high quality meat, and extremely tasty.
The highlight of the meal, for me, was the dessert. Alta Strada is the sister restaurant to a favorite Boston spot of mine, Via Matta. At Via, they make these Marscarporeos, which are homemade Oreo cookies with a marscrapone filling. One time years ago, they offered a special of stone fruit with the marscarpone filling. I asked the server if the pastry chef could do something similar, and she said it was no problem. I got a dish of brunch fruit (green apples, bananas, strawberries), with a dish of the marscarpone cream -- absolutely delicious. It's always a nice surprise to get something for dessert that isn't sorbet or ice cream.
Overall, Alta Strada didn't really cater directly to celiacs. They don't offer gluten free pizza or pasta, but almost all of their entrees are already gluten free, with the exception of their chicken parmigiana and their chicken milanese. But there were enough options that I was happy with my meal, and the dessert made it completely worthwhile.
It's also worth noting that the Alta Strada at Foxwoods has a different menu than the Alta Strada in Wellesley. The one in Wellesley offers tapas-style small plates, which I love, and I've never seen a burger on their menu.
Our server at Alta Strada was incredibly friendly and kind. She went through the whole menu with me, and let me know what I could have and what I couldn't have. I was disappointed that they don't carry gluten-free pasta -- it seems like something easy enough to hold onto, and they have delicious sauces there that I would've loved to try. I opted to start with the Caesar salad (hold the croutons) and got my old standby, the bunless burger with a side of veg instead of fries.
The Caesar salad was wonderful and salty. I was a little bummed watching my friend eat the freshly baked crusty Italian bread, and a gluten-free roll would've been great. I don't understand why restaurants don't carry them -- they're frozen and don't spoil, so they can be kept for people like me. But I enjoyed my salad.
My burger was also excellent. It came with bacon, mushrooms, and cheese, and the veg was broccoli rabe with sauteed garlic and red pepper flakes. It was perfectly cooked, high quality meat, and extremely tasty.
The highlight of the meal, for me, was the dessert. Alta Strada is the sister restaurant to a favorite Boston spot of mine, Via Matta. At Via, they make these Marscarporeos, which are homemade Oreo cookies with a marscrapone filling. One time years ago, they offered a special of stone fruit with the marscarpone filling. I asked the server if the pastry chef could do something similar, and she said it was no problem. I got a dish of brunch fruit (green apples, bananas, strawberries), with a dish of the marscarpone cream -- absolutely delicious. It's always a nice surprise to get something for dessert that isn't sorbet or ice cream.
Overall, Alta Strada didn't really cater directly to celiacs. They don't offer gluten free pizza or pasta, but almost all of their entrees are already gluten free, with the exception of their chicken parmigiana and their chicken milanese. But there were enough options that I was happy with my meal, and the dessert made it completely worthwhile.
It's also worth noting that the Alta Strada at Foxwoods has a different menu than the Alta Strada in Wellesley. The one in Wellesley offers tapas-style small plates, which I love, and I've never seen a burger on their menu.
Friday, June 8, 2012
Liberty Tree Tavern in Disney World: One of the BEST GF Meals Ever!!
It's no secret that Disney is a friend to those with food allergies. They are equipped to handle all common food allergies. What I didn't realize was the level of care they'd put towards making sure that I had an amazing meal.
Let me start off by saying that I am a big, big Disney World fan. I've been to Disney many times, but never as someone with celiac disease. My husband and I chose Disney as our honeymoon destination, because of the Epcot Food and Wine Festival, where we ate what I estimate to be close to 5000 calories a day. As someone who loves food, there are few places in the world with that many good restaurants clustered in an easy-to-access area. It's a very controlled area with everything focused on fun and delicious food, with a wide range of cuisines and truly some of the best restaurants in the country. I also love Disney's attention to detail -- their staff continues to go above and beyond to make sure that every single guest is having an amazing time. I have a million stories of how a Disney staff member has gone above and beyond the call of duty to help me out. I'm well aware that Disney is a business and everything they do is for money -- but they know how to make that money by making everything they do magical. It's impossible to be in a bad mood in Disney World, and this is coming from someone who is notoriously crotchety and cranky. Even my grumpy husband, who is cranky about pretty much everything, loved our trip to Disney.
I went to Orlando for work, and my coworkers and I headed to Magic Kingdom. Because it was a day-of idea, we didn't really have many choices when it came to restaurant reservations. It doesn't help that the Magic Kingdom is one of the worst places to try to get a good sitdown meal, rivaled only by Hollywood Studios. So in a choice between the Crystal Palace and the Liberty Tree Tavern, I decided to go with the Tavern, because it's on the parade route and we would be eating around that time.
The Liberty Tree Tavern is a Colonial-era themed restaurant with an all-you-can-eat family style setup. There's no buffet line -- rather, costumed servers bring platters of food to your table, and you can request as much as you want. Upon arrival and checking in, the hostess double-checked and asked who in our party of four had the gluten allergy. I let her know it was me, and she made a note on the reservation, and seated us promptly.
Our server was incredibly well-trained in food allergies. He knew exactly what gluten is, and how cross-contamination works, and assured me that I was in good hands. Within minutes, the chef came to our table and was very friendly and assuring. He informed us what was on the menu that night -- salad, roasted multi-colored carrots, green beans, mashed potatoes, mac 'n cheese, roasted pork, turkey, a beef roast, and stuffed apple cake with vanilla ice cream -- and let me know what I could and couldn't have. I obviously could not eat the mac 'n cheese, the cake, or the gravy that came with everyone else's food, but I was happy to know that nothing else had any kind of gluten contamination.
We began the meal, and to my surprise, hot gluten-free tapioca rolls with fresh butter (my own, to avoid contamination with everyone else's bread) arrived. These were the BEST gluten free rolls I've ever had -- as long as they were hot. The texture was like that of a really good whole wheat roll, but once it got cold, it turned into cardboard. I honestly didn't care -- I was thrilled to even be able to eat bread while everyone else broke into their bread baskets.
Everything was delicious. To my absolute delight, the server brought me my own gravy boat of GLUTEN FREE GRAVY. I absolutely love gravy, and being unable to eat it in restaurants has been a sore spot for me. I assumed it would be like a jus, more broth-like than gravy-like, but it was truly a real gravy made with rice flour. It was a slightly different color than the regular gravy, but it tasted just like the real thing and I was really touched that they would go the extra mile to make some for me. I poured it on everything! The salad had an incredible vinaigrette, the mashed potatoes were perfect, and the meats were tender and juicy. The beef was by far the best protein, with a flavorful crust and melt-in-your-mouth texture. Surprisingly, the highlight of the meal was the multi-colored carrots. Red, orange, and purple carrots were perfectly roasted and an amazing balance of sweet and salty. This was, hands down, the best meal I've had in the Magic Kingdom.
The stuffed apple cake looked extraordinary. My coworker, a former pastry chef, raved about it, so I knew it was good. The server brought me a bowl of sorbet with fresh blueberries, raspberries, and strawberries, plus a dish of vanilla ice cream, so I didn't feel left out. I was just so content and happy knowing that I had eaten an amazing meal with no gluten contamination.
I was blown away by the level of service here. Every person, from the reservation taker to the hostess to the chef, was well-educated and trained in food allergies. They took it very seriously (quite a contrast to many restaurants in Orlando, where I've been asked several times "what's gluten?") and made sure that I had as well-rounded a meal as my coworkers. My husband and I are returning to Disney for our one year anniversary, and I am so excited to go to a place where I can eat literally everywhere and not worry about a lack of variety or getting contaminated. I'm especially excited to check out the new Babycakes bakery in Downtown Disney, the allergen-free bakery where we can use our snack points from our Disney dining plan.
Let me start off by saying that I am a big, big Disney World fan. I've been to Disney many times, but never as someone with celiac disease. My husband and I chose Disney as our honeymoon destination, because of the Epcot Food and Wine Festival, where we ate what I estimate to be close to 5000 calories a day. As someone who loves food, there are few places in the world with that many good restaurants clustered in an easy-to-access area. It's a very controlled area with everything focused on fun and delicious food, with a wide range of cuisines and truly some of the best restaurants in the country. I also love Disney's attention to detail -- their staff continues to go above and beyond to make sure that every single guest is having an amazing time. I have a million stories of how a Disney staff member has gone above and beyond the call of duty to help me out. I'm well aware that Disney is a business and everything they do is for money -- but they know how to make that money by making everything they do magical. It's impossible to be in a bad mood in Disney World, and this is coming from someone who is notoriously crotchety and cranky. Even my grumpy husband, who is cranky about pretty much everything, loved our trip to Disney.
I went to Orlando for work, and my coworkers and I headed to Magic Kingdom. Because it was a day-of idea, we didn't really have many choices when it came to restaurant reservations. It doesn't help that the Magic Kingdom is one of the worst places to try to get a good sitdown meal, rivaled only by Hollywood Studios. So in a choice between the Crystal Palace and the Liberty Tree Tavern, I decided to go with the Tavern, because it's on the parade route and we would be eating around that time.
The Liberty Tree Tavern is a Colonial-era themed restaurant with an all-you-can-eat family style setup. There's no buffet line -- rather, costumed servers bring platters of food to your table, and you can request as much as you want. Upon arrival and checking in, the hostess double-checked and asked who in our party of four had the gluten allergy. I let her know it was me, and she made a note on the reservation, and seated us promptly.
Our server was incredibly well-trained in food allergies. He knew exactly what gluten is, and how cross-contamination works, and assured me that I was in good hands. Within minutes, the chef came to our table and was very friendly and assuring. He informed us what was on the menu that night -- salad, roasted multi-colored carrots, green beans, mashed potatoes, mac 'n cheese, roasted pork, turkey, a beef roast, and stuffed apple cake with vanilla ice cream -- and let me know what I could and couldn't have. I obviously could not eat the mac 'n cheese, the cake, or the gravy that came with everyone else's food, but I was happy to know that nothing else had any kind of gluten contamination.
We began the meal, and to my surprise, hot gluten-free tapioca rolls with fresh butter (my own, to avoid contamination with everyone else's bread) arrived. These were the BEST gluten free rolls I've ever had -- as long as they were hot. The texture was like that of a really good whole wheat roll, but once it got cold, it turned into cardboard. I honestly didn't care -- I was thrilled to even be able to eat bread while everyone else broke into their bread baskets.
Everything was delicious. To my absolute delight, the server brought me my own gravy boat of GLUTEN FREE GRAVY. I absolutely love gravy, and being unable to eat it in restaurants has been a sore spot for me. I assumed it would be like a jus, more broth-like than gravy-like, but it was truly a real gravy made with rice flour. It was a slightly different color than the regular gravy, but it tasted just like the real thing and I was really touched that they would go the extra mile to make some for me. I poured it on everything! The salad had an incredible vinaigrette, the mashed potatoes were perfect, and the meats were tender and juicy. The beef was by far the best protein, with a flavorful crust and melt-in-your-mouth texture. Surprisingly, the highlight of the meal was the multi-colored carrots. Red, orange, and purple carrots were perfectly roasted and an amazing balance of sweet and salty. This was, hands down, the best meal I've had in the Magic Kingdom.
The stuffed apple cake looked extraordinary. My coworker, a former pastry chef, raved about it, so I knew it was good. The server brought me a bowl of sorbet with fresh blueberries, raspberries, and strawberries, plus a dish of vanilla ice cream, so I didn't feel left out. I was just so content and happy knowing that I had eaten an amazing meal with no gluten contamination.
I was blown away by the level of service here. Every person, from the reservation taker to the hostess to the chef, was well-educated and trained in food allergies. They took it very seriously (quite a contrast to many restaurants in Orlando, where I've been asked several times "what's gluten?") and made sure that I had as well-rounded a meal as my coworkers. My husband and I are returning to Disney for our one year anniversary, and I am so excited to go to a place where I can eat literally everywhere and not worry about a lack of variety or getting contaminated. I'm especially excited to check out the new Babycakes bakery in Downtown Disney, the allergen-free bakery where we can use our snack points from our Disney dining plan.
Friday, May 18, 2012
Oga's in Natick -- Delicious, But Be Wary of the Staff
Since I've lived in Natick, Oga's on Route 9 has been one of my favorite restaurants. I always mocked it, seeing as it's located in a Blockbuster plaza, but when I found out that the Japanese Red Sox players were going there to eat, I knew it must be something special. It's beyond special. It's literally one of the best restaurants I've ever been to, anywhere. The spicy tuna tostada (spicy tuna served on a "tostada" of rice wrapped in seaweed pounded flat then tempura fried) and the gindara saikyo-yaki (broiled cod marinated in miso and sake) are two of the best dishes I've ever had. The gindara saikyo-yaki is also gluten free!
However, I hadn't gone since my celiac diagnosis. I am always a little wary of places where the staff doesn't speak English well, because it's hard to translate to them what "gluten" is. This is an example of how some places just don't get it.
I went with my siblings there, and explained that two of us (my brother also has celiac) cannot have gluten. The server brought over gluten-free soy sauce for us, which is always a good start. She said that the chefs recommended we avoid the rolls and stick to the straight up fish, just to be safe. We started off with the sashimi platter, which was beautiful. White tuna, mackerel, salmon, oysters, octopus, etc. However, it came drizzled with a ponzu sauce. I asked the server if there was regular soy sauce in the ponzu, and she said "yes." So I said, "I told you, I cannot have gluten, so I need this remade." Her response? "Well, can't you just eat around it?"
No. I cannot eat around it. It took all of my self control to not lose it on her right then and there. I said, "No, even if I eat a little, I will become very sick. Can I have this made again without the sauce?" At that point, she got a little hesitant, and says "But we already made this one." I don't know if maybe she thought she was going to get in trouble with the chef or management. Either way, I asked her to go find out if "another one could be made," and she left the plate of sashimi on our table while she went to go find out. For at least five minutes. We stared at it, wishing we could eat it, because we were starving. She finally came back and took the plate away and brought back a clean plate with no ponzu drizzled on the sashimi.
The rest of the meal was fine, but I was beyond furious at the gall of saying to someone "Well, can't you just eat around it?" In retrospect, I really should have asked to speak to the manager. I generally avoid it, as someone who worked in the food industry and understand that mistakes can be made. But if nothing else, this girl needed to be trained on food allergies, and it's clear that she wasn't. I just didn't want to raise a fuss because I want to keep going back for the gindara saikyo-yaki. So do I recommend this restaurant? Yes, the food is always delicious there. It's very legit Japanese food, and the chefs are incredibly creative and consistent. However, BE CAREFUL if you have food allergies. The staff is clearly not trained in dealing with them. Normally, I've had great service at Oga's. This was the first time it was this bad, and it makes me a little scared to go back.
However, I hadn't gone since my celiac diagnosis. I am always a little wary of places where the staff doesn't speak English well, because it's hard to translate to them what "gluten" is. This is an example of how some places just don't get it.
I went with my siblings there, and explained that two of us (my brother also has celiac) cannot have gluten. The server brought over gluten-free soy sauce for us, which is always a good start. She said that the chefs recommended we avoid the rolls and stick to the straight up fish, just to be safe. We started off with the sashimi platter, which was beautiful. White tuna, mackerel, salmon, oysters, octopus, etc. However, it came drizzled with a ponzu sauce. I asked the server if there was regular soy sauce in the ponzu, and she said "yes." So I said, "I told you, I cannot have gluten, so I need this remade." Her response? "Well, can't you just eat around it?"
No. I cannot eat around it. It took all of my self control to not lose it on her right then and there. I said, "No, even if I eat a little, I will become very sick. Can I have this made again without the sauce?" At that point, she got a little hesitant, and says "But we already made this one." I don't know if maybe she thought she was going to get in trouble with the chef or management. Either way, I asked her to go find out if "another one could be made," and she left the plate of sashimi on our table while she went to go find out. For at least five minutes. We stared at it, wishing we could eat it, because we were starving. She finally came back and took the plate away and brought back a clean plate with no ponzu drizzled on the sashimi.
The rest of the meal was fine, but I was beyond furious at the gall of saying to someone "Well, can't you just eat around it?" In retrospect, I really should have asked to speak to the manager. I generally avoid it, as someone who worked in the food industry and understand that mistakes can be made. But if nothing else, this girl needed to be trained on food allergies, and it's clear that she wasn't. I just didn't want to raise a fuss because I want to keep going back for the gindara saikyo-yaki. So do I recommend this restaurant? Yes, the food is always delicious there. It's very legit Japanese food, and the chefs are incredibly creative and consistent. However, BE CAREFUL if you have food allergies. The staff is clearly not trained in dealing with them. Normally, I've had great service at Oga's. This was the first time it was this bad, and it makes me a little scared to go back.
Subscribe to:
Posts (Atom)