On Reconnaissance at the Four Seasons.
Stopped by the diner we frequent after Friends-Killing Night to reconnoiter their alleged or so-called Gluten-Free offerings. Since K-man has taken up youth fencing, he's been coming with me to practice (homeschooling sleep schedule flexibility FTW!) We've been avoiding the diner, partially because he's often _done_ by the time we get out of practice and just needs to go home, and partially because there's so little I can feed him at the diner. To borrow a phrase from Yzma, "Is there _anything_ on this menu that isn't swimming in _breadcrumbs_?"
K-man and I were pleasantly surprised to find that they are taking GF pretty seriously, to the point of understanding about cross-contamination and getting trained about GF food-handling. The management and cooks have just finished gluten-free training through Bucks County (I forget where). At the moment, they have some GF baked goods and a special or two every day. They intend to have an actual permanent menu once they can get a handle on how much GF food they need to keep on hand - apparently, their offerings have been so popular that they've run out of the GF supplies in two days. :)
As it turns out, the general manager has both a grandson and a friend who are gluten sensitive, the grandson in conjunction with Asperger's, and the friend with what sounds like Celiac's, so she has a vested interest in finding out what she can do to learn about this GF stuff, and doing it right. We had a lovely chat about what this stuff is, and what can happen if people like her friend or grandson (or K-man) get glutened. She was pleased to have someone ask her about their efforts, and I was pleased that she had answers for most of my questions. Admittedly I'm not the best at knowing what those questions should be, but I think this was a good start.
K-man and I were pleasantly surprised to find that they are taking GF pretty seriously, to the point of understanding about cross-contamination and getting trained about GF food-handling. The management and cooks have just finished gluten-free training through Bucks County (I forget where). At the moment, they have some GF baked goods and a special or two every day. They intend to have an actual permanent menu once they can get a handle on how much GF food they need to keep on hand - apparently, their offerings have been so popular that they've run out of the GF supplies in two days. :)
As it turns out, the general manager has both a grandson and a friend who are gluten sensitive, the grandson in conjunction with Asperger's, and the friend with what sounds like Celiac's, so she has a vested interest in finding out what she can do to learn about this GF stuff, and doing it right. We had a lovely chat about what this stuff is, and what can happen if people like her friend or grandson (or K-man) get glutened. She was pleased to have someone ask her about their efforts, and I was pleased that she had answers for most of my questions. Admittedly I'm not the best at knowing what those questions should be, but I think this was a good start.