![]() Anybody out there who is skilled and has a restaurant that is good, I think that it could be equally as good without using gluten. We've just got to watch what's coming through the backdoor and we've got to make sure things taste good. We just need to be sure that we stay clean. That must help, right?Ībsolutely! But it just goes to show that it isn't that hard. Senza got a Michelin Star last fall, making it the only gluten-free Michelin-starred restaurant in the world. You know, they eat pizza but they also come here! It makes me realize that we aren't seen as just a gluten-free restaurant to everyone. Enjoy an elegant, upscale dining experience at the. We started a little behind based on that, but we now have regulars who come back all the time who aren't gluten-free. Chicago born Protein Bar & Kitchen flavorfully feeds your healthy lifestyle whether its vegan, carnivore, Keto, Paleo, Whole30 or gluten free. Just overcoming the perception that we're some kind of health-food restaurant. What's been the biggest challenge for Senza? He has a different type of balance that he's learned from extremely knowledgeable people. And there are just all of these little things that you never knew, and he's like, "Hey, check this out." You don't have to be playful to be kind of Schwa-ish. He's traveled and he has cooked all over the world. Who has been your biggest influence on what you're doing at Senza?Īnyone who has ever worked at Schwa will say is the biggest influence. Guar gum is the only ingredient that is only used for the gluten-free stuff. Guar gum, xanthan gum, potato starch, tapioca flour and rice flour, in different proportions. I think one of the biggest surprises here is how good your pastas are. I wasn't! But, eventually, it became pretty easy. So, my first reaction was to be a little scared - I didn't know if I could do it or not. And they were like, "Oh yeah, it's gluten-free." And I thought, "Am I going to walk away from this? Am I that closed-minded that I'm not going to do it?" At that time, I was just like everybody else: "Oh man, these gluten-free people are coming in.You have to watch this, and they can't eat that, and I think they can eat this, but I'm not sure." Thinking that it's a pain in the ass to cook for them. I answered a Craigslist post! I came in and the owners were super nice. So how did you end up at a totally gluten-free restaurant?
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