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kenlove

Restaurant Planning In Hawaii

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A friend of mine who is the executive chef at a resort hotel here in Kona would like to have a gluten free menu in a new restaurant planned for the hotel.

In the future I might ask the forum to contribute recipe ideas for him but for now, I would like to know what members feel is important to include on the menu.

Keeping in mind that this is a resort hotel in Hawaii and dinners would average US $35 to $60.00, they want to have something that they make and is not from a can or box.

Many of the hotels keep boxes of gluten-free pasta, Amy's soups etc. but this concept would included a dedicated gluten-free work station in the kitchen and dedicated gluten-free cookware, cutting boards etc.

What else would make members feel comfortable in ordering from a hotel gluten-free menu?

Thanks

Ken


"Ryo tatereba mi ga tatanu"

If we try to serve both sides, we cannot stand our own ground.

Japanese proverb

Celiac.com - Celiac Disease Board Moderator

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I would want something that anyone would want to eat, that happens to be gluten free. I'd likely be looking for fish, in HI, but chicken would be fine, and a vegetarian option is a good idea as well. it shouldn't be anything out of the theme, but should be fantabulous for the price. :)


Tiffany aka "Have I Mentioned Chocolate Lately?"

Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy

G.F. - September 2003; C.F. - July 2004

Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me

Bellevue, WA

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I agree and thats the idea of doing this. It would be a full page menu with items made to order and feature a number of side options and specially prepared accompaniments. We've not got into the recipe stage, just the degree of what needs to be done. I don't want them to use the same gluten-free salad dressings like Amys and Drews that we might bring with us but to create their own signature gluten-free items. I'm sure there would be a a number of fish, poultry and meats on the menu as well as vegetarian options. I would like them to include a raw food option as well. If we can pull this off, I see it as a stepping stone and think many of the other resorts here would follow. It's really a competitive edge for the future. If you had to choose between a number of resorts in Hawaii wouldn't you choose one that offered and promoted the fact that they had a gluten-free menu and dedicated kitchen for it? I know a number of forum members have been here in the past year since I've been more active and have dined

at the locations I suggested who can accommodate celiacs. Just want to see it expand.

Take care

ken

I would want something that anyone would want to eat, that happens to be gluten free. I'd likely be looking for fish, in HI, but chicken would be fine, and a vegetarian option is a good idea as well. it shouldn't be anything out of the theme, but should be fantabulous for the price. :)

"Ryo tatereba mi ga tatanu"

If we try to serve both sides, we cannot stand our own ground.

Japanese proverb

Celiac.com - Celiac Disease Board Moderator

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Hi Ken!

I think chinese, thai and indian dishes are logical choices because they tend to be gluten-free in the normal course of things. It would be great to have a full menu with options available-- starters (soups, salads and hors d'oerves), main dishes (with fish, chicken, beef, pork choices) and desserts. Certain Spanish dishes and tapas are also by nature gluten-free.

There are dishes in all of those categories that could follow a normal recipe-- it would mean chosing wisely. Perhaps they could be regular menu items with a gluten-free*.

Such a restauant might become a turist mecca in and of itself! I wish your friend the greatest success.

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I always like to see kid menus. If we took a trip to HI it would be with kids and that would dictate where we ate at. At that price range I would automatically exclude the resturant unless it had a kids menu because I would feel that it would not be a place to take kids - But if bringing kids were an option then I would except a gluten free kids menu as well. Don't know the resort so not sure if it's a place you would take the kids. B)

thanks

Stacie

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In an ideal world......

I would also like vegetarian items as well as dairy free options.

One of the things that I miss is that my husband and I used to order alot of appetizers and share instead of meals-like the izakayas and yakitori places, but also in non-Japanese places that had a wide selection of appetizers and small dishes and we haven't been able to do that. I'm sure some wouldn't want to share from the gluten-free menu, but simple, fresh, well prepared food is something to be celebrated and DH would agree and share I think. With me being dairy free now I don't know how realistic this would be for us though.


Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11

Son: ADHD '06,

neg. CELIAC PANEL 5/07

ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08

ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08

Gluten-free-Feb. '09

other food allergies

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Thanks all for some more great ideas to pass on to the chefs here.

Kids menu's here are often overlooked and its a great idea considering the number of local children with problems. My wife teaches primary school special ed.

I also miss the whole appetizer thing. in Chicago we would just have appetizers in 3 or 4 different ethnic places sometimes.

Although the focus of this place their planning here is local foods, I think that having the different ethnic cuisines adds to the menu due to the mixed background of all of us who live here.

Again thanks for the great ideas!

Ken


"Ryo tatereba mi ga tatanu"

If we try to serve both sides, we cannot stand our own ground.

Japanese proverb

Celiac.com - Celiac Disease Board Moderator

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having at least one or two options that are easily modifiable would be nice - as we can see from here, many celiacs have other intolerances that they may need to work around as well.


Tiffany aka "Have I Mentioned Chocolate Lately?"

Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy

G.F. - September 2003; C.F. - July 2004

Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me

Bellevue, WA

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I think as this progresses, we should be able to develop a good sized list of choices made from a number of gluten-free ingredients that in many cases could exclude lactose, cassin and other allergens. I would like to see the state tourism industry eventually back this type of thing.

Hawaii really needs to look at different approaches to tourism that revolves around healthy lifestyles as well as local foods.

The "easily modifiable" is essential.

take care

having at least one or two options that are easily modifiable would be nice - as we can see from here, many celiacs have other intolerances that they may need to work around as well.

"Ryo tatereba mi ga tatanu"

If we try to serve both sides, we cannot stand our own ground.

Japanese proverb

Celiac.com - Celiac Disease Board Moderator

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