Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Macaroni Grill
0

2 posts in this topic

Last night my family and I went to Macaroni Grill in Aurora Colorado. The manager there is always great and works with me on my gluten-free diet. He even buys Tinkiyada noodels and cooks them up as I am on my way so I won't have to wait forever for my meal.

I always order the chicken scalopinni (sp?) It usually comes breaded, but I ask for it grilled. It's just fantastic. Last night I decided to try something different. After looking through the menu, I went for the Chicken Marsala.

It came breaded! That information wasn't on the menu. I checked the scalopinni, and the fact that that dish uses breaded chicken also had been ommitted from the menu!

So I didn't get a meal with the rest of the family. No big deal really. But since the menu is condensed, and not listing what is consideded 'trivial' information since rolling in flour is not consideded 'breading', I wll not ask the manager to advise on all meal selections. BTW, the chicken marsala turned out great using cornstarch instead of wheat flour.

0

Share this post


Link to post
Share on other sites


Ads by Google:

Hi Monica! That's great news about that Macaroni Grill. I wonder if the one in Cherry Creek would be as friendly? Where is the one in Aurora? What's the manager's name?

I read a little bit about your restaurant idea in another post. I'd think that it would be great to have a really "fresh" restaurant, sort of like Souper Salad, that focused on fresh organic salads, soups, and sandwiches. Personally, as much as I'd LOVE to have a fully gluten-free restaurant in Denver, I don't know that that focus would work. Instead, I'd only provide fresh gluten-free bread (and don't name it gluten-free, just call it Marvelous Millet bread or Savory Sorghum, etc. with a designation that it is gluten-free next to it), then offer whole wheat bread that you buy from another bakery. Have separate handling areas for gluten-free and non-gluten-free sandwiches.

Your desserts could all be easily gluten-free and your pizza too. I'd just make sure the focus are fresh foods that are naturally gluten-free. (Oh, and baked potatoes!)

I think if the only gluten-filled items were sandwiches made in a separate area on bread not baked in your store, all gluten-free people would feel very comfortable. Plus you wouldn't alienate those that don't like things "different."

Don't do vegan though!! I want a smoked turkey and cheese (hot) on fresh gluten-free bread. :-)

BTW, there is a GREAT sandwich place in Dallas/Fort Worth called The Great Outdoors. They have "the works" that they put on their sandwiches, which is lettuce, tomatoes, red onion, parmesan cheese, salt, pepper, oregano, olive oil, and red wine vinegar. It's SO GOOD! The sandwiches are all heated too.

Take care,

Elaine in CO (btw, I met you at the House of Bounce party!)

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,120
    • Total Posts
      919,468
  • Topics

  • Posts

    • Hi Alok, I suggest not eating any soy.  Soy is one of the top 8 food allergens in the USA.  Soy has other things about it that are not helpful to us.  Plus it is often sprayed with pesticides that are not so great for people.  Maybe you can try some other food for a while?  Also it might help to wash all your vegetables before using them. Just some ideas, I hope they help.
    • What she said!     The antibody panel is an important part of follow-up!
    • I have Celiac, Hashi's thyroid disease, Sjogren's Syndrome and Reynaud's Syndrome.  All have gotten better, inflammation wise, after 11 years gluten free.  I am very strict with my diet, never take chances if I feel the food is not really gluten free and limit the number of times I go out to eat.  I am not saying I never go out but it is normal for my husband and I to not see the inside of a restaurant for 3-4 months at a time and then I only eat at the places that have never glutened me.  I am lucky in that the state I live in has 3 restaurant chains that are run/owned by Celiac's, so they get it right every time. You have not been gluten free for very long, in reality.  It took me three years to completely rid myself of all symptoms related to the disease.  I was 46 at the time of diagnosis.  I know it is hard to accept that healing can take that long but you have to measure it differently.  Looking back, you should feel better than you did a year ago.  As time goes on, healing slowly takes place until you realize that certain problems have disappeared.  It is not as cut and dried as taking an antibiotic for an infection. http://www.drweil.com/drw/u/ART03424/Elevated-Creactive-Protein-CRP.html  Read this article on elevated c reactive protein. It is by Dr. Weil, who is a Harvard trained physician who chose to go the more natural route to healing people.  All his stuff is interesting.  Yes, your elevated level will most likely come down, as you heal better.  Pay attention to it but don't let it freak you out too much! 
    • Hi Calla, I think the safe answer is 12 weeks on gluten for a blood test.  I am pretty sure they say 2 weeks on gluten for the gut endoscopy.  But usually people/doctors don't want to  do an endoscopy before a positive blood test, so catch 22 there. There's a chance you still have active antibodies in your blood after 3 weeks off gluten.  But nobody can tell you for sure.  If you can get you doctor to test you now and in 9 more weeks if you are negative now, that might work.  If the doctor is willing to do 2 tests, that would be great. The best thing would have been to do all celiac disease testing before going gluten-free.  But sometimes it doesn't work out that way. The University of Chicago celiac center has an FAQ that answers some of your questions. http://www.cureceliacdisease.org/faq/i-dont-have-the-money-to-get-tested-for-celiac-disease-but-a-gluten-free-diet-makes-me-feel-better-is-it-okay-to-start-the-diet-without-being-diagnosed/ Welcome to the forum!  
    • Couldn't have said it better!  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,159
    • Most Online
      1,763

    Newest Member
    Anns
    Joined