Issue link: http://www.wacmagazine.com/i/62711
reaches beyond what kind of meat and bread we serve. Going gluten-free A la Carte By Eric Floyd, Executive Chef, and Danielle Crowson, Restaurant Operations Manager Going gluten-free F WAC members as they enjoy themselves at Torchy's and Hagerty's helps us get to know our members and allows us to discover how we can serve you better. Lately, many of you have told us you'd like to see more gluten-free options. The way we see it, meeting such requests isn't an option—it's a requirement. With gluten intolerance on the rise, more members will continue to seek gluten-free dining. Moreover, their health depends on easy access to gluten-free meals. or us, one of the best things about being a chef and a restaurant manager is the opportunity to meet new people. Getting a chance to speak with During the past couple of months, we've developed some delicious dishes for our menus that make it easy to enjoy gluten-free items. Try one of our gourmet sandwiches featuring gluten-free Boar's Head meats and Meeting special dietary needs isn't an option—it's a promise gluten-free bread, served with a quinoa salad. Or bite into gluten-free fettuccini pasta with fresh heirloom tomatoes, micro basil and shaved Parmesan cheese. We also have gluten-free pizza, featuring local farm- fresh dairy, produce and meats. Our gluten-free kids options include chicken, steak and fish dishes served with seasonal vegetables and brown rice. The whole idea is to meet dietary considerations without sacrificing flavor. In fact, many people who aren't allergic to gluten end up ordering gluten-free items. We also serve gluten-free rolls, bringing an easy solution to a dinner staple. Going gluten-free reaches beyond what kind of meat and bread we serve. According to WAC Nutritionist Shana Hopkins, eating out can be particularly challenging for people with food allergies. Gluten can be found in many foods other that the obvious wheat products. Even a tiny amount, Shana says, can send gluten-sensitive people into a tailspin. In some cases, it can take days for people to recover from the shock to their system. To this end, we have started using agar, a seaweed extract, as a thickening agent rather than roux, a mix of butter and flour. Take it as a sign of the times that new kitchen innovations have made obtainable many gluten- free dishes that previously had no alternative. This includes many pasta plates and baked goods. Cooking gluten-free is only part of the equation. We also need to let members and guests know what options exist. To this end, we're starting to mark gluten- free items—or items that can be prepared gluten-free— conspicuously on our menus. Whether you have a gluten allergy or not, we hope you'll give them a try and let us know what you think next time you find one of us table-hopping. Quinoa can be a tasty gluten-free complement to many entrées. 12 | Washington Athletic Club Magazine | APRIL 2012