Monthly Archives: January 2015

A new find

This past week-end, we had dinner with friends at Seasons 52 in Schaumburg.  While our friends had been there before – and love it – it was our first meal there.

Their menu rotates seasonally, and we ate from the winter menu.  Dishes at the restaurant are designed to be  under 475 calories. Our party ordered: a salad with barbecued chicken; a beet salad for a starter, with a flatbread; grilled rainbow trout, and I had the carmelized sea scallops.  The scallops and trout were both available (with other offerings) on the gluten-free menu.  My scallops came with a risotto and broccolini.  Presentation was superb and the meal delicious.  Everyone’s dinner was a “thumbs up”.

Our waiter was excellent; knowledgeable and attentive without being over-bearing. The restaurant has a unique approach to presentation, and the desserts offer an opportunity to have a small taste of something delicious without over-doing it.  The waiter brings a specially designed holder with an assortment of miniature desserts in small glass cups.  Flavors include key lime, pecan pie, blueberry, chocolate and more.  Two of them were gluten free!

One complaint I had in preparing this entry was that the restaurant’s site wasn’t navigating well. I tried to provide a link to their gluten-free menu, but couldn’t access it.  Similarly, I wanted to provide a link to their dessert presentation, but can only offer you a link to google images – seasons 52 desserts.

While many restaurants provide the diner with abundant portions, with diners often taking home left-overs sufficient for two more meals, this restaurant is taking a different path.

 

 

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What I’m missing

I was shopping at Mariano’s yesterday.  There is an abundance of choices at this grocery store.  What I’m missing is an offering of gluten-free prepared foods that is satisfying.  I realize that the grocery stores can only offer items that are in the marketplace, but I would hope the choices would be expanded soon.

The freezer case has a variety of Mexican and Indian and other ethnic dishes, usually with a fairly low calorie count.  A hearty spaghetti and meat balls or chili mac has escaped my notice.  I know that there are many gluten free pastas, so I find it surprising that there aren’t more pasta-based dishes.  Lasagnas are usually made with spinach.  Is this because the food manufacturers are trying to provide people who are both gluten free and vegetarian?  I’m guessing there would be a good market for gluten free foods prepared with meat.  Or for people with a heartier appetite.

I’m hoping I’ll be able to attend the next gluten free expo and get some input from the food manufacturers.