(From left) Chef Peter Pollay and partner Martha Pollay pose for a portrait inside of their restaurant, Posana. Posana features contemporary, gluten-free American cuisine.

ASHEVILLE – Generally it’s not nearly what goes in a dish however what doesn’t.

At Posana, a diner might begin off with ricotta gnocchi and finish with an espresso and biscotti with out realizing one thing is lacking from the standard substances record – gluten.

It’s somewhat well-known secret and infrequently a shock for diners that not one of the dishes on the menu contains gluten.

Posana's ricotta gnocchi with roasted rainbow carrots, brussels sprouts, cipollini onion, wine, butter, and thyme.

In Might 2009, Posana opened with a kitchen devoted to gluten-free meals. Nonetheless, they didn’t inform anybody the dishes had been gluten-free. The element isn’t a lot hidden as it’s simply not extensively marketed in order to not deter company.

“The largest false impression about gluten-free meals is that it’s going to style unhealthy and that psychologically you aren’t going to have a very good expertise with the meals and dinner and eating since you’re lacking out on one thing,” Pollay stated. “Rapidly, while you go off on that mindset, you’re simply not going to have a very good eating expertise. That’s why we don’t inform individuals we’re gluten-free.”



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