Darlene went away for the long weekend to Seven Springs Mountain Resort outside of Pittsbugh. She writes:
First of all, let me say there was a sea of gold and black (Steelers fans) which I expected, but the sea of purple (Ravens fans) surprised me. Sorry Ravens, better luck next year! Go Flacco!
This was my first time going away and relying solely on someone else to cook my gluten free foods. I was diagnosed only a month ago and was quite anxious about the whole "food" thing at a ski resort which specialized in fast food, fried food, stick to your ribs food...none of which is celiac friendly. But I was pleasantly surprised when the 1st night in the Slopeside Restaurant my server looked at me and said, "I have no idea what you're talking about...let me get you a chef." Woo hoo! I would prefer to talk to the top dog anyway rather than have a 3-way conversation going.
Out walks Dan the Man. He sat himself right down next to me and said, "Gluten free? What do you want?"
Darlene: "Well do you have a gluten free menu I can look at?"
Dan the Man: "Nope. Just tell me what you're in the mood for. I can cook you anything."
Darlene: "Really?"
Dan the Man: "You got it...whatever you want."
Well, I almost genuflected right then and there. Who knew I could choose whatever I wanted? I opted for grilled salmon with a caper-lemon-white wine sauce over a bed of spinach with garlic essence. When it arrived, it looked good, smelled good, and tasted just fabulous! (Now you see why I called him Dan the Man). A few minutes later Dan the Man came back to my table to see if I was happy with my meal selection. He proceeded to tell me he'd be on duty for lunch and dinner on Saturday so just ask for him.
Saturday's lunch: tossed salad with a homemade creamy dressing with Old Bay for spice, topped with a hamburger.
Saturday's dinner: I had filet mignon with asparagus and potatoes and a really delicious Malbec.
Sunday's late lunch: Dan had fresh escolar so I opted for that sauteed with stir fried veggies.
Sunday's dinner: La Crema Pinot Noir and Snyder's potato chips - hey we were watching the Steelers/Ravens game..I couldn't take time out to eat right. What can I say?
I am so pleased to know that there many establishments out there who want to make the customer happy...and will go the extra mile to do it! Dan is an Executive Chef and I'm sure that makes a big difference vs. a diner with just line cooks who most likely don't know what gluten is. But, I'm still glad to have met him. Dan the Man, don't go anywhere...I'll be back again next year.
First of all, let me say there was a sea of gold and black (Steelers fans) which I expected, but the sea of purple (Ravens fans) surprised me. Sorry Ravens, better luck next year! Go Flacco!
This was my first time going away and relying solely on someone else to cook my gluten free foods. I was diagnosed only a month ago and was quite anxious about the whole "food" thing at a ski resort which specialized in fast food, fried food, stick to your ribs food...none of which is celiac friendly. But I was pleasantly surprised when the 1st night in the Slopeside Restaurant my server looked at me and said, "I have no idea what you're talking about...let me get you a chef." Woo hoo! I would prefer to talk to the top dog anyway rather than have a 3-way conversation going.
Out walks Dan the Man. He sat himself right down next to me and said, "Gluten free? What do you want?"
Darlene: "Well do you have a gluten free menu I can look at?"
Dan the Man: "Nope. Just tell me what you're in the mood for. I can cook you anything."
Darlene: "Really?"
Dan the Man: "You got it...whatever you want."
Well, I almost genuflected right then and there. Who knew I could choose whatever I wanted? I opted for grilled salmon with a caper-lemon-white wine sauce over a bed of spinach with garlic essence. When it arrived, it looked good, smelled good, and tasted just fabulous! (Now you see why I called him Dan the Man). A few minutes later Dan the Man came back to my table to see if I was happy with my meal selection. He proceeded to tell me he'd be on duty for lunch and dinner on Saturday so just ask for him.
Saturday's lunch: tossed salad with a homemade creamy dressing with Old Bay for spice, topped with a hamburger.
Saturday's dinner: I had filet mignon with asparagus and potatoes and a really delicious Malbec.
Sunday's late lunch: Dan had fresh escolar so I opted for that sauteed with stir fried veggies.
Sunday's dinner: La Crema Pinot Noir and Snyder's potato chips - hey we were watching the Steelers/Ravens game..I couldn't take time out to eat right. What can I say?
I am so pleased to know that there many establishments out there who want to make the customer happy...and will go the extra mile to do it! Dan is an Executive Chef and I'm sure that makes a big difference vs. a diner with just line cooks who most likely don't know what gluten is. But, I'm still glad to have met him. Dan the Man, don't go anywhere...I'll be back again next year.
