Gluten-Free on the Road: GREAT Kitchens in Michigan and Minnesota

April 20, 2012 at 10:03 am Leave a comment

Every day, new restaurants are going online and completing NFCA’s GREAT Kitchens training and educating their staff about serving gluten-free to people who depend on verified ingredients, gluten-free protocol, and a celiac savvy waitstaff. They’re learning why it’s important to greet special diet guests with confidence and know how to answer questions to build trust. Owners and managers across the country are hearing about GREAT Kitchens at their local restaurant association and American Chef Federation meetings, through U.S. Foods distributors, and of course, the celiac community.  Thanks for your help!

GREAT training is better than “good enough,” and I’ve had the pleasure to see firsthand the result of GREAT training while traveling for business and pleasure. I can’t tell you how excited I get when I know I’m going to a city where GREAT Kitchens exist, and I can be a secret diner to check out the effects of GREAT training.  There are hints of GREATness that stand out in GREAT Kitchens. Check out some of my travel spots and their outstanding service:

W.O.W. – East Lansing, MI

I ended up in East Lansing, MI, in October 2010, to speak at a local health food store for their Celiac Awareness campaign. On my way back to Detroit, where I would be speaking the next day, I stopped in to meet Steve Pollard at Guido’s pizza parlor in Okemos, MI, just outside of East Lansing. Steve was one of our first GREAT Kitchens, and his staff is well-trained in gluten-free protocol.

Gluten-Free Pizza at Guido's in Michigan

Gluten-free and amazing!

The pizza? Well, it is simply amazing. Soft, tender crust handmade crust with perfectly placed toppings made me teary to think that Steve was serving these sweet pies daily to the lucky East Lansing folks.  Now almost 18 months later, Steve’s moved his gluten-free operation next door. W.O. W. ( With Out Wheat) deli and bakery has fantastic gluten-free breads, sandwiches, rolls, pizzas and dessert.  GREAT progress!

Beckee and Steve Pollard of Guido's Pizza

Beckee and Steve from Guido's/W.O.W.

Hint of GREATness #1 – Taste has not been compromised by gluten-free status.

Pizza Luce – Minneapolis, MN

Staying in Minneapolis for a wedding weekend in September gave me the opportunity to taste a bit of the Mini-Apple’s famous pizza spot, Pizza Luce. Pizza Luce has 5 locations in Minnesota that are all GREAT trained. At the downtown location, the servers were gluten-free informed and the gluten-free options on their menu extensive.

Gluten-Free Pizza at Pizza Luce

One of Pizza Luce's yummy gluten-free pies

Confession…I ate there twice and could have placed an order for the road. What is it about eating in a restaurant that you know has GREAT status, and all will be well with the tummy? It’s seems you have to try everything that’s offered and more. As the director of GREAT, I know what’s supposed to happen when a dining establishment takes training seriously.

Hint of GREATness #2 – The waitstaff welcomes you with a gluten-free menu, say they’ve been trained, and can answer ingredient questions with ease.

More spots and hints in my future blogs!

-Beckee

See the full list of GREAT Kitchens in the U.S. at www.CeliacCentral.org/kitchens

Entry filed under: Beckee. Tags: , , , , , , , , .

Q&A with Fulbright Scholar and Celiac Researcher Dr. Jonas Ludvigsson Celiac Awareness Month 2012: Get Ready to KISS!

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