Jump to content
  • You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

gluten-free Hershey Experiences


rml97

Recommended Posts

rml97 Rookie

My family and I are planning a trip to Hershey this August. I have been doing a lot of research on their gluten free option(I am very careful and haven't really eaten out at any kind of resturaunt since being diagnoised last September)I am really nervous about trusting other people when it comes to handling my food. I was hoping to get some feedback on other's gluten-free experiences in Hershey.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



rml97 Rookie

Going to Hershey in August and am staying at the Hershey Lodge. I have had great experiences at the Lodge, but this is my first time going as a gluten free guest. I have read that the staff all over Hershey is well educated on gluten free as well as other allergies, however the gluten free menu for the resturaunts say that the kitchens are not a gluten free enviromnet. Im not really comfortable with trusting that my food will be completly gluten free.

Has anyone had there food....? Any reactions?? Any advice???

Lisa Mentor

Going to Hershey in August and am staying at the Hershey Lodge. I have had great experiences at the Lodge, but this is my first time going as a gluten free guest. I have read that the staff all over Hershey is well educated on gluten free as well as other allergies, however the gluten free menu for the resturaunts say that the kitchens are not a gluten free enviromnet. Im not really comfortable with trusting that my food will be completly gluten free.

Has anyone had there food....? Any reactions?? Any advice???

Open Original Shared Link

You can give these places and call.

modiddly16 Enthusiast

Hershey is a fantastic place to visit if you're gluten free. Piazza Sorrento is one of my favorite restaurants, however all of the restaurants at the Lodge and the Hotel offer Gluten Free options and they are all trained extremely well on allergens. If you're going to the amusement park, they're also trained and knowledgeable. I have eaten at almost all of the restaurants that offer gluten free menus and am very cautious and have never felt sick. I also know most of the chefs there too, if you have a particular restaurant or question that you're curious about please message me directly or post it on here and I'll try to help you have the best experience that you can!

rml97 Rookie

Thank you so much!

- I will definately let you know if I have any other concerns over Hershey. Its good to know that you have know some chefs in Hershey. Getting questions answered by those actually preparing the food (or atleast someone who kknows the chefs preparing the food) makes me feel so much better! :)

  • 2 weeks later...
lpellegr Collaborator

Hershey Park is very good with gluten-free. I had the best gluten-free pizza EVER at Hershey Park - I don't remember the name, but it's near the big flume ride. And it's a really nice park.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Russ H replied to nancydrewandtheceliacclue's topic in Super Sensitive People
      8

      Celiac flare years after diagnosis

    2. - trents replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    3. - Aretaeus Cappadocia replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    4. - HectorConvector replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      134,061
    • Most Online (within 30 mins)
      10,442

    Zuke
    Newest Member
    Zuke
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Russ H
      Bread has about 8 g of protein per 100 g, so a piece of bread weighing 125 mg contains 10 mg of gluten. Bread has a density of about 0.25 g/ml, so 0.5 ml of bread contains 10 mg of gluten - i.e. a bread ball 1 cm in diameter. I think it would be unlikely to ingest this much from throwing bread out for the birds.  
    • trents
      Sciatica came to mind for me as well. You might want to get some imaging done on your C-spine.
    • Aretaeus Cappadocia
      Maybe this is sciatica? When mine acts up a little, I switch my wallet from one back pocket to the other. this isn't a substitute for more serious medical help, but for me it's a bandaid.
    • HectorConvector
      OK so I just learned something completely new about this for the first time in years, that is REALLY WEIRD. One of my nerves that likes to "burn" or whatever is doing it every time I bow my head! I mean it is completely repeatable. Literally every time. Once my head goes beyond a certain angle *boom*. Nerve goes mental (lower right leg pain). What the hell. I've never seen a direct trigger such as this before that I can recall. The pain was the usual type I get from this problem - I suspect somehow the head movement was interrupting descending inhibition processes, causing the pain to leak through somehow.
    • Aretaeus Cappadocia
      I've only made this a couple of times but it's really easy and I love the flavor. If you can, use all of the ingredients to get the full palette of flavors. I use fresh or canned tomatoes and I don't worry about peeling them. If you don't have harissa, there are replacement recipes online. If you don't have the greens, I suggest adding a little chopped baby spinach or celery leaves to add a dash of green color to this red dish. Best eaten in first couple days because flavor tends to fade. Leftovers are still good, but not as vibrant. Ingredients 2 medium eggplants, partially peeled and cut into cubes (original recipe says 1 in, but I prefer 1/2 to 3/4 in) 2 tomatoes, peeled and crushed 4 garlic cloves, finely chopped or minced 1 tablespoon fresh flat-leaf parsley, chopped 1 tablespoon fresh cilantro, chopped ¼ cup extra virgin olive oil 2 tablespoons spicy harissa (I use Mina brand) 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon black pepper 1 tablespoon apple cider vinegar or lemon juice 1 tablespoon tomato paste (optional) Salt to taste Preparation     • Heat olive oil in skillet or pot over medium heat. Add all ingredients and cook for 10 minutes, stirring occasionally. Cover and cook on low heat for an additional 20 minutes, stirring occasionally.       • Serve warm or cold as a side or with bread for dipping. Enjoy! Original recipe is here, if you want to see photos: mina.co/blogs/recipes/zaalouk-moroccan-eggplant-salad  
×
×
  • Create New...