The Melting Pot
Posted 04 December 2006 - 06:43 PM
Diagnosed Celiac Sprue 10/06
Posted 04 December 2006 - 07:23 PM
Posted 04 December 2006 - 07:24 PM
Gluten in Melting Pot Sauces and Products
We have been receiving questions from our guests regarding gluten in our products. Many people have allergic reactions to gluten, which is contained in anything prepared with wheat or wheat flour. Below is a list of menu items served at the Melting Pot that contain Gluten
or wheat flour.
All the cheeses for our fondues are prepped by blending with flour and contain gluten.
Unopened bags of shredded cheese from Roth Kase do not contain flour; they use potato starch for anti-caking which is safe for people allergic to wheat flour or gluten.
Gluten free cheese fondue can be made by taking the required amount of cheese directly from an unopened bag and in a clean bowl blending a small amount of potato starch into it. Taking care to label and store it separate from cheese station until needed.
The Cheddar Cheese fondue, Fiesta Cheese fondue, and some Featured Cheeses are made with a beer base, which contains gluten.
The cheeses can be made with a milk base as a substitute for beer.
No bread or crostini as they contain gluten also, serve extra fruits and vegetables. Tortilla chips can be served if the nutrition information states that they are gluten free.
Our Salads and Dressings are fine.
Do not serve croutons.
Entrees and Fondue Cooking Styles:
Our broths contain gluten.
Fondue Bourguignon, which is a cholesterol free canola oil cooking style, is fine.
Both the Teriyaki Sirloin and the Teriyaki Sauce contain gluten.
Substitute tenderloin as a beef item where available, or substitute filet for an additional charge.
Do not serve either batter as they also both contain gluten.
The Cookies & Cream Marshmallow Dream and the Chocolate Sā€™mores dessert fondues contain gluten.
Replace cheesecake, brownies, pound cake, and both the graham cracker and the Oreo crusted marshmallows with extra strawberries, bananas, and pineapple. Where available, plain marshmallows can be substituted.
Posted 05 December 2006 - 05:07 AM
Posted 05 December 2006 - 05:27 AM
Exactly which melting pot did you go to? The one in Chestnut Hill, downtown or King of Prussia? I would love to go there, but I know there are numerous ones in the Philly area.
Posted 05 December 2006 - 04:30 PM
Inconclusive Biopsy 7/20/05
gluten-free since 7/23/05
Never felt better.
"So here's us, on the raggedy edge, come a day when there won't be room for naughty men like us to slip about at all. - Malcolm Reynolds"
Posted 11 December 2006 - 12:50 PM
It was the one downtown. Sorry I didn't reply sooner, it's been a while since I've been online. Good luck and enjoy!
Diagnosed Celiac Sprue 10/06
Posted 13 January 2007 - 09:46 PM
Posted 14 January 2007 - 06:15 AM
Is anyone else thinking the Melting Pot is missing somethings here? Barley? Rye? Oats...??? (whatever your stance on oats, according to a lot of research, it is true that about 10% of people with Celiac react to a protein in oats similarly to gluten)
Gluten in Melting Pot Sauces and Products
.....We have been receiving questions from our guests regarding gluten in our products. Many people have allergic reactions to gluten, which is contained in anything prepared with wheat or wheat flour......
Barley or malt is frequently used for flavoring, and the Melting Pots need to know that barley also contains gluten.
Rye? I had never run up against rye until about 6 weeks ago, in a restaurant in another town. A restaurant chef came out to talk with me. He, too, believed in what the Melting Pot statement says. This particular chef at a very nice restaurant (not MP) thought wheat was the only grain a Celiac/gluten-intolerant needed to avoid. In that circumstance, I avoided what surely would have been a glutening by giving him more information (he really thought he understood before). Of 3 of the dishes he was considering preparing for me, 1 contained rye (go figure) & 2 contained barley or malt.
Posted 24 August 2008 - 11:33 AM
I also had the privilege in going to the Melting Pot and having a gluten-free meal. In Pittsburgh,PA at Station Square is the one I went to. I called them ahead to see if I could bring my own bread on, which i did. They they preceded to cut up my bread to little square pieces just like the regular ones. Also, the waitress knew exactly how to make a gluten-free (no beer or flour) cheese fondue. She was very careful about it.. I'll never forget that wonderful experience. I can't wait to go again! It is pricey there, but well worth it.
We had a similar experience at the Melting Pot in Lexington, KY last night when we celebrated our anniversary. I called ahead to inquire about the gluten-free menu. At first the response was a bit hesitant, but then she said she would do the research and call or email me back. Less than 24 hours later, I received the following email:
Recently the Melting Pot changed the bouillon they carried to a gluten-free recipe so that consumers like yourself could enjoy all that we have to offer instead of just the bourginnone cooking style (canola oil). Now every cooking style is available to you: Coq au Vin, Mojo, Court Bouillon, and as always, canola oil. We can also use certain brands of corn starch or potato starch (do you know where I can find this? Whole Foods?) that are gluten-free as well to 'flour' the cheese for the cheese fondue that you may order. (My favorite is the Caribbean cheese that we are featuring until the end of the month!)
I'm sorry that I couldn't be of assistance earlier, I just didn't want to tell you something wrong and not be able to accomodate your needs when you arrived.
Here is a list of items that you do not want to order however, as they are on the allergen list that we have made:
-Bread as a dipper with your cheese--you may get more dippers of any sort though to substitute!
-Croutons and Caesar dressing
-Potstickers (These only come on the Pacific Rim but can be substituted as well as anything else)
-Sesame and Tempura batters
-Cookies & Cream Marshmallow Dream
-Oreo Crusted Marshmallows
For your dessert dipper plate you can get all strawberries, we also carry fresh pineapple which is awesome in dark chocolate.
So, I called to make a reservation immediately. However, since I was booking with less than 24 hours notice, I decided to take an unopened bag of potato starch just in case she didn't get my reply email or hadn't had time to get it. I'm glad I did, because she hadn't received my email yet. They did use my potato starch and we had a WONDERFUL meal. The best meal I've ever had! And I loved the fact that I didn't have to worry that my spouse would get sick! They gave us extra fruit and veggies to replace the bread in the cheese fondue course. Then they replaced the ravioli with extra chicken in the meat course. For the desert course, we had plain marshmallow (instead of the Oreo-covered ones), strawberries, and bananas. They also placed an Anniversary card at our table with our names on it. Also, when I made the reservation they offered several celebration packages (for an extra fee, $10-55) such as roses, balloon bouquets, etc). The whole evening was extremely special!
Here is the email I got today, the day after we went:
Thank you so much for coming to see us Saturday night! It was very thoughtful of you to bring the potato starch, truly awesome! I'm very glad you and your hubby enjoyed yourselves and that the Caribbean cheese turned out to be great. I think we're actually going to make one today for ourselves with the potato starch and see if we can tell a difference. It's been suggested that we just go ahead and substitute it for the flour anyway with the amount of gluten allergies our restaurant has been seeing.
Again, thank you for the starch and thank you for coming in last night. We can't wait to have you again!
And we can't wait to come again! Thank you Jenny & everyone else at Lexington Melting Pot!
Posted 25 August 2008 - 05:13 AM
Posted 31 August 2008 - 10:04 AM
We've eaten there 3-4 times since I've been dx'd and no problems! It's one of our favorite places to go!
Mom of twin girls Perry & Ella (11.5.05) and Luca (5.2.07)
Diagnosed with Celiac Disease 7.16.07
Perry & Ella tested negative (blood test) 8/2007
Luca tested negative (blood test) 7/2009
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