Wednesday, November 30, 2011
Tuesday, November 29, 2011
A while back I received an email from an employee at NAIT with an internal email that went out to students and staff about a new gluten free initiative. This is not about their culinary school, but actually their food services department that prepares all the food for students, faculty, staff and visitors. I contacted their food services to learn more. Leslie Howe was excited to provide a blog post about their gluten free initiative and what NAIT is now offering at their Edmonton campus.
This school year, NAIT Food Services is proud to introduce a new initiative to provide a variety of delicious gluten-free options to those dining on campus who have celiac disease!
NAIT Food Services is committed to providing a variety of delicious and healthy gluten free options this school year. Food Services staff have been trained in gluten free preparation procedures, and use a thorough approach to avoid cross-contamination with possible gluten sources, including using separate deep friers, cooktops, grills and cutting boards, using separate and clearly labelled storage, and having all gluten-free advertised products prepared first thing in the morning after all areas have been properly cleaned and sanitized.
There are a number of new gluten free grab and go salads: the South Western salad (with chicken, black bean, corn, tomatoes and cilantro), the Quinoa Salad with a nutty lime dressing, the Chef’s Salad, and two varieties of hummus with fresh veggies! Many other healthy gluten-free options are also available at most food services outlets year round, including fresh fruit, milk, yogurt, and cheese. Additionally, NAIT Catering is happy to accommodate gluten free meal salads and entrees on request. Lastly, The Blue Plate in the Common Market will be hosting Gluten Free Burger & Fries day on the last Friday of each month, starting September 30th! Food Services will be adding gluten free meal selections over the next few months, watch for advertisements.
This post was submitted by:
Team Lead - Food Services
Department of Corporate Services
Monday, November 28, 2011
Sunday, November 27, 2011
Amanda and I have always tried to take part in the various activities that the Canadian Celiac Association Edmonton Chapter hosts are participates in. We have been at the pancake breakfasts, Louisiana Purchase Dinner, showed up to the Celiac Ride Walk Run etc. We have always appreciated the effort that the organization gives when trying to promote awareness.
We thought it was finally time to step up our game. Especially when it was hinted to us that we should and that we were being nominated to the Board of Directors. In October we attended our first Annual General Meeting where we were official nominated and elected as Directors at Large to the Canadian Celiac Association Edmonton Chapter.
We are both certainly happy and privileged to be members of the Canadian Celiac Association Edmonton Chapter and join the organization in a way that we can really make a difference in the community.
Our term officially begins in January 2011. You will certainly be hearing more from us during the year about the Canadian Celiac Association activities and events. We will also certainly be encouraging you to become members of the Edmonton Chapter. Supporting the Edmonton Chapter will help provide the chapter with the resources needed to help raise awareness within the community and provide the resources needed to help bring the resources to the chapters wide spread territory of Northern Alberta.
Visit the Celiac Association Edmonton Chapter website for more information about membership or call 780-485-2949 during office hours Mon to Friday 11am-3:30pm.
Saturday, November 26, 2011
Friday, November 25, 2011
Initially I was going to use it to make some garlic toast, but then I had a great idea. I know whenever I tell Amanda I had Quizno's or Subway for lunch, she says really misses having a subs. Well, the gluten free baguettes are a perfect size for a sub.
So I decided to put one together. Great way to use the baguette. But i'm sure there are many more ways. Let us know how you use your gluten free baguettes.
Anyways, here is the recipe for my gluten free BBQ chicken sub:
- 1 gluten free baguette cut in half (this one is from Kinnikinnick)
- 1/2 cup of shredded lettuce
- 1/2 a chicken breast slicked
- 2 tbs of your favourite gluten free BBQ sauce
- 2 strips of bacon (we used turkey bacon)
- 2 slices of cheddar cheese
- Slice bread in half
- pan fry chicken until fully cooked and mix in with the BBQ sauce
- Layer the sub with chicken, cheese, lettuce and bacon. Top with ranch dressing.
Thursday, November 24, 2011
Wednesday, November 23, 2011
So far my favourite were the mini Mi-Del gluten free snack pack cookies. It may seem simple, but to someone who tries to bring their own lunch to work every day, 100 calorie, individual portioned snack packs were a huge hit. Kind of makes you feel normal with everyone else and their little lunch snacks that they get to munch on.
Monday, November 21, 2011
For anyone who doesn't know, I love love love Mediterranean food but most often find that I cannot eat it anymore because so often the foods are filled with gluten. My very favorite food item is falafel and while yes, there are some that are gluten free but generally in a restaurant they contain gluten. Of course I called ahead to ask my gluten free questions, you can never be too careful. When we showed up, we were pleased with the lady at the counter and the knowledge she had of the found preparation. Basically all of the salads except for the tabbouleh were gluten free. Also the chicken shawarma was gluten free. The picture has a salad platter that I ordered. I brought along Udi's pizza crust and used it like a pita to dip in the humus, Baba ghanoush, chick pea salad, chicken shawarma etc.
Sunday, November 20, 2011
Saturday, November 19, 2011
What I mean by this post title is, non-Celiac's like myself eating out with a bunch of people with Celiac Disease. I'm sure I'm going to embarrass myself with this one, because I'm essentially going to be referring to a recent dinner I was at, and I know those who were in attendance may read this, but oh well here goes...
So Amanda and I were recently invited out to Louisiana Purchase for dinner. There was a small group of people with Celiac Disease getting together. Actually, it ended up right down the middle with 3 people with Celiac Disease, with guests that did not have Celiac Disease. It was interesting to see the three of us 'non Celiac's' in action.
First there was me as the husband guest. I'm thinking, "Celiac Dinner? Well, i'm going to order gluten free. Possibly order something different than Amanda and then we can share something... oh that Boudin looks awesome, and that chicken, and those ribs... Mmmmmm". And essentially, that's what we did. We ordered two great meals and shared them. We, well, I wanted to get a good taste of the menu to be able to write a blog post about it. (Now I just have to remind Amanda to write it since she promised she would do that one).
Then there was the boyfriend. I don't know what he was thinking, but when the waitress was like "So, do you want any bread", and he kind of looked around the table for approval, no one really suggested yay or nay, and he was like "Oh for sure, serve me up some bread, I can eat it", with a big smile, I was not surprised, not disappointed, but just a little "huh?" moment. Although I give him credit for ordering the flour-less chocolate cake to share with his girlfriend.
Then there was the best friend to cap of the tri-fecta of guests. She was all about ordering gluten free, because her friend invited her out and she wanted to support her. They even talked about how the best friend is always looking out for her pal with Celiac disease, and making sure everything is gluten free (kind of like I over protect Amanda). Really great to have friends like that. Was interesting though that the "boyfriend" opened up the flood gates to gluten at the table, because after he decided to order the bread to the table, she decided to order non-gluten free soup that she wanted to try.
Just sayin, everyone's different. I don't mean to judge. I'm sure people think I'm a little crazy for agreeing to eat/try gluten free stuff in order to be able to share with Amanda. Though really, since food has been a part of our relationship from the first day...why change things now?
Friday, November 18, 2011
We have only been out a few times to dinners where there were only people with Celiac Disease, but it certainly is an interesting experience. It also seems to because like any gathering of people with a common interest, that common interest often takes over the dinner conversation. After all, that's why you are together in the first place right?
You certainly hear a lot of various opinions about Celiac Disease, what you can and can't eat, and where you can and can't eat. We of course added our two cents as well. I like to think we stay on the positive/motivating/optimistic side of the conversation. But obviously it is sometimes hard to be completely positive because you have some bad experiences to share. But you often have some interesting conversations.
We sat down with a daughter, mother once at a function. The mother was older and she is the one who has Celiac Disease. This lady seemed to come off as a "complainer". But truly, she was probably really sensitive and had really bad adverse reactions to any slight cross contamination. She went on with all these stories about places where she got sick and would never go back. Some of these places are where Amanda and I go and Amanda has been fine. But good did come out of this, she did talk about Pearl River, a Chinese food restaurant in the south side on 99st where she can actually go in and eat without getting sick. At that point we hadn't found a gluten free friendly Chinese Food restaurant and we thought "okay, if this lady that gets sick wherever she goes can eat here, we gotta try it out."
There was another time where we sat down for dinner and were having a nice discussion with a married couple and the wife dropped a bomb "Oh I won't eat that gluten free crap, I only make it for my husband". That statement floored me. I admit, I got defensive because well, I don't have Celiac Disease and I do "eat that crap", but its NOT CRAP - unless you want it to be crap. We have so many great recipes on this website and there are so many other great recipes on the web and great gluten free products available in Edmonton, that I just couldn't comprehend that statement. All that came out of my mouth was "Oh? I eat gluten free at home, I make really great tasting meals for Amanda and I".
Thursday, November 17, 2011
I do not have any photos of my food so I snagged one from their website instead, sorry about that. But next time I go I'll be sure to snap a few. Eeek Abisaac would be disappointed in me for not snapping a photo before diggin' in and enjoying my tasty gluten free friendly meal with friends.
Wednesday, November 16, 2011
It is usually Amanda and I travelling to Toronto and reporting on it, but this time its one of our readers Dani contributing this post:
Tuesday, November 15, 2011
Recently a colleague of mine asked me "how do you manage to eat enough carbs through out the day when you know you're going to be doing heavy duty exercise that evening and you cannot eat gluten?"
I am certain I must have had a completely blank look on my face as if to say "ummm duh, I dunno". After thinking it through I explained to her that there are many naturally gluten free foods out there that I can eat in advance of so-called "heavy duty" exercise. I think she was particularly referring to my new found love of spinning class. I explained to her that I often choose to eat fresh fruit before exercising and when I'm really in a bind and looking for quick fix snack pre-exercise, I grab for a LaraBar.
My favorite flavor of the LaraBars is the peanut butter chocolate chip. That are made with all natural ingredients and packed with fiber (dates add to the fiber) and they're just plain tasty.
Another food that I love after a good hard workout is peanut butter. To those who are allergy, I apologize. I can't deny it I love love love peanut butter. I eat it right off the spoon. Which leads me to the sharing of a favorite blogger of mine Scully also known as CanadianD-Gal. Scully is an avid and driven exerciser, a fellow gluten free eater and a type 1 diabetic. I am proud to call her my friend though we have never actually met in person, does that make me sound nuts? Hmm. Scully ran her first marathon in October of this year and she's just an awesome person all around. Her exercise regime puts my to shame, but she is full of life and energy and her love of exercise makes me (and others) feel empowered to do more ourselves.
But...back to the peanut butter lovin' recipe sharing check out this awesome looking recipe that I still haven't made but definitely need to try.
Monday, November 14, 2011
Sunday, November 13, 2011
Updated August 2012
As per Michaelle Haughian Executive Director, they are no longer gluten free. Please contact the Arbour Room at firstname.lastname@example.org or by phone at 780-427-4033 with any questions.
Great review by Lorri on Arbour Restaurant & Tea Room. What a great option to be able to go to Arbour Restaurant for high tea in Edmonton and be able to have it served up gluten free:
Shared by Lorri:
I just wanted to share the wonderful experience my daughters and I had at Rutherford House Arbour restaurant today
I called ahead and asked if they could do their high tea gluten free and they asked their chef who was very happy to accomodate us.
I did call 3 weeks in advance. We started with gluten free cucumber and egg salad tea sandwhiches with crackers with cream cheese and tomatoe slices, next course was the turkey pot pie done with sliced potatoes as the crust very delicious , next course they baked fresh gluten free scones also with cookies, squares and flourless chocolate cake, all were extremely delicious.
The chef came and asked us how we enjoyed it and we were very delighted with it all.
So please pass on the news to others in the celiac community, their main menu can easliy be made gluten free as well helps to call ahead.
Check out some other great gluten free friendly restaurants in Edmonton.
Gluten Free Edmonton - A Celiac guide and resource for gluten free information in Edmonton, Alberta
Saturday, November 12, 2011
|Me in front of Hard Rock|
Cafe Niagara Falls
We really were not sure what to expect because we figured Hard Rock Cafe is more of burger and fries joint and probably would not really be able to accommodate a gluten free diet.
|The veggie leggie, with a beef patty and no bun|
(that's the tasty Portabello mushroom on top)
To our surprise we could not order the corn nachos. Not because they were mixed in with flour, but because the waitress said they are freshly made in house and deep fried with the other fried goods. Great to hear that they are fresh made, I never would have thought Hard Rock Cafe to do that, but unfortunate about the cross-contamination.
|Massive Cobb salad.|
I ordered the cobb salad, and oh boy did i get a cobb salad. This thing was massive and served with grilled chicken, bacon, onions, tomato, and avocado. I don't think I ate half of it. It was just massive.
Friday, November 11, 2011
We area always eating out when visiting my family in Toronto. In a span of a week, we may have dinner twice at my parents place, and lunch maybe two or three times. This means we are always looking for gluten free friendly places to eat it. We have already talked about places like Duff's and Pizza Pizza serving gluten free in Toronto. And those are still staples in our visits to Toronto.
One afternoon we were meeting of of Amanda's friends for brunch, and Duff's and Pizza Pizza was just not going to cut it. What could we do? Where could we go? We know Pickle Barrel is a popular spot so we looked it up. We glimmered with hope when we saw a gluten free menu on their website, but were greatly disappointed when we saw * beside every menu item that basically said you had to have everything with no sauces or seasoning. That was not exactly the type of gluten free menu we were looking for.
So Amanda's friend recommended Bathurst Street Deli in Richmond Hill, because we thought at the very least, a nice omelet with potatoes would be gluten free. So Amanda gave a quick call the day before and found out not only is the omelet and potatoes gluten free, but they keep gluten free bread in the kitchen to make sandwiches etc.
Amanda ordered the exact same dish her friend ordered, which was a stuffed french toast, except Amanda's was gluten free. She was so happy to be able to order the exact same thing on the menu with only the bread having to be switched. Her breakfast was so good as well. I of course snuck a bite or two when she wasn't looking.
Thursday, November 10, 2011
|Gluten Free Chocolate Chip Brownies|
3 extra large eggs
1 cup all purpose gluten free flour
1/2 tsp xantham gum
1/4 cup Dutch-processed unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp kosher salt
- Preheat the oven to 350F. Line an 8-inch square baking pan with two crisscrossed strips of parchment paper long enough to overhand all the sides of the pan. Butter the parchment paper as best you can. As long as the parchment paper covers the entire inside surface of the pan, the brownies will come out of the pan well. Set the pan aside.
- In a medium-size, microwave safe bowl, combine the butter and 8 ounces of the chocolate chips. Microwave for 1 1/2 to 2 minutes, 30 seconds at a time, stirring well at each 30 second interval, until the chocolate is melted and smooth. Allow the chocolate mixture to cool slightly, for about 2 minutes.
- Once the chocolate mixture has cooled, add to it the sugar and the eggs one at a time, stirring to combine well after each addition. Next, add the flour, xantham gum, cocoa powder, baking powder, and salt, reserving a few tablespoons of flour. Beat the batter well until it becomes thicker and a bit more elastic. Toss the remaining 4 ounces of chocolate chips with the reserved flour to coat the chocolate chips. Add the chocolate chips and remaining flour to the batter, stirring until the chips are evenly distributed throughout the batter. Pour the batter into the prepared pan and smooth the top with a spatula or wet hands.
- Place the pan in the preheated oven and bake for 25-30 minutes, until a toothpick inserted into the center comes out mostly clean., with a few moist crumbs attached.
Wednesday, November 9, 2011
Yes it's true, "Wait! Don't eat that yet!" is a line Amanda has become accustomed too, and it has nothing to do with her having Celiac Disease. It has everything to do about blogging.
We have been blogging for almost two years now and have over 250 posts, and I would say one out of every three occasions when we are eating something that we'd like to to share on the blog, I shout out "Wait! don't eat that yet!" The other two times, I'd shout, "CRAP! I forgot to take a picture."
Blogging has really changed my eating habits. Some would say for the worse (well, at least my manners if anything). I've even done this to my mother-in-law when she makes something nice for Amanda. At least she finds it flattering.
I didn't know the effect blogging would have on my life. I'm always thinking about how I can "spin this" for the blog. Either it's someone emailing me a tip, or seeing something new in the store while shopping around. "Gotta get my phone out and take a picture of it on the shelf and tweet it out to everyone!" "Oh these are good! We have to blog about this." These are my new most commonly used phrases, just ask Amanda.
Now, it's just a matter of remembering or finding the time. We usually go on blogging sprees during the weekend. It's tough. I hate to shatter anyone's dreams, but we typically have posts written up to one month ahead of time. It's hard to keep up sometimes because we are posting every two to three days. If we weren't queued up, we wouldn't be able to blog as often as we do.
Are you thinking of blogging? Let us know! We would love to help you get started and promote your blog. We need some more local gluten free bloggers in Edmonton. Also, we always love to have guest bloggers help us out with posts of their own adventures, findings and ideas about living gluten free. In the meantime, check out some of these Edmonton bloggers that often blog gluten free:
Tuesday, November 8, 2011
- 6 cups of water
- 1.5 tsp salt
- 1.5 cups instant polenta
- 1/2 cup grated parmesan
- 2tbs unsalted butter
Bring 6 cups water and 1.5 tsp salt to summer in large saucepan over medium-high heat. Slowly pour 1.5 cups instant polenta into water, stirring constantly. Reduce hear to low, cover and cook, stirring occasionally, until soft and smooth, about 5 minutes. Stir in 1/2 cup grated parmesan cheese and 2 tbs unsalted butter. Season with salt and pepper to taste.
Monday, November 7, 2011
|ready for serving|
We tried a slow cooker roast recipe from America's Test Kitchen Slow Cooker Revolution. We had a roast that we knew we wanted to do, but had some stuff to do during the day. Here's where the slow cooker comes in handy vs. the oven because we know we can do the prep for a great meal, but leave it after and run our shopping errands.
We tried the Italian Style Pot Roast. Let me tell you, your house will smell fantastic.
|Plated with polenta and chickpea salad|
- 8 ounces chopped bacon
- 2 onions chopped
- 4 carrots, peeled and cut into 1 inch chunks
- 6 garlic cloves, minced
- 2 tbs minced fresh oregano or 2 tsp dried
- 2 tbs tomato paste
- 1/2 ounce dried porcini mushroom (we tried 4 regular regular mushrooms chopped)
- 1/2 tsp red pepper flakes
- 1/2 cup dry red wine
- 1 (28 ounce) can crushed tomatoes
- 1 cup low sodium chicken broth (Campbells is gluten free)
- 2 bay leaves
- 2 x 3 pound beef chuck roast tied seasoned with salt and pepper (America's Test Kitchen says 2 vs. one big one helps with getting a fork-tender meat)
- 1/4 cip minced fresh parsley
|Left over sauce for serving|
- Cook bacon in 12inch skillet over medium heat until crisp (5-7 minutes); transfer to slow cooker. Pour out all fat except for some to cook vegetables
- Add onions, carrots, garlic, oregano, tomato paste, mushroom, and red pepper flakes to fat in skillet and cook over medium hear until veggies are softened and browned (8 minutes). Stir in wine and scrape up and browned bits, transfer to slow cooker
- Stir tomatoes, broth and bay leaves into slow cooker. Nestle season beef into slow cooker. Cover and cook until beef is tender (9-11 hours on low / 5 to 7 hours on high).
- Transfer roasts to cutting board, tent loosely with aluminum foil, and let rest for 20 minutes. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. Stir in parsley and season with salt and pepper to taste.
- Remove twine from roast, and slice into 1/2 inch think slices, and arrange on planner. Spoon 1 cup of sauce over meat and serve with remaining sauce in dish.
Sunday, November 6, 2011
This is a slightly modified post of a guest blog I wrote at become.com. I thought it would be important to share this article with everyone. It gives a nice overview of Celiac Disease, the Gluten Free Diet and how we got started after Amanda's diagnosis.
Okay, so gluten free is not really a lifestyle but sometimes famous people are making it out to be. I’m here to write about what a gluten free diet is, and why it’s not a lifestyle, but really a part of a medical condition called Celiac Disease.
In short, Celiac Disease is a deficiency to the protein gluten that comes from wheat, malt, barley and rye. It attacks the lower intestine by damaging it, reducing the intake of nutrients causing many symptoms like stomach pains and fatigue. Currently, the only treatment for Celiac Disease is a permanent gluten free diet. The Canadian Celiac Association estimates 1 in 133 Canadians are affected by Celiac Disease.
In the entertainment section you can read more about Hollywood stars on a gluten free diet to lose weight. But really, this is a bad fad diet and doesn’t sit well with the Celiac community.
I think this may cause false perceptions of the gluten free diet and what it actually means to eat gluten free. It is my opinion that the fad diet overlooks hidden glutens and cross contamination, therefore not properly educating others about how gluten free meals should be prepared.
Amanda was diagnosed with Celiac Disease over two years ago, just weeks before our wedding. After the diagnosis we did our research online, contacted the Edmonton Celiac Association and began emptying our cupboards of everything that was not gluten free. What did this include? Well, this goes way beyond bread, because there are hidden glutens in many products like BBQ Sauce, Soy Sauce even soups! Why would there be gluten in those items? Well, it is common to have a thickening agent in many of these products. Sometimes wheat is used as the thickener.
So what does this mean when we go shopping? To quote the Canadian Celiac Association “read every label every time”. Yes it’s true, every time! It’s not uncommon for a manufacturer to change ingredients for any of their products. It’s happened to us before. We are always reading labels before putting the product in a shopping cart. Scour the ingredients for gluten, wheat, malt, barley or rye. We also look to see if the product was made on the same production line as something containing gluten. Just like a nut allergy, cross contamination will affect someone with Celiac Disease.
So how so do we eat out at restaurants? Similar to shopping, but instead of reading labels, you ask a lot of questions, about what’s in the food, what’s used to make the sauces, are their fillers in the hamburgers? Do the French fries have a dedicated fryer or are they deep fried with all the breaded stuff? Can you use fresh utensils when preparing and serving my dish? It is easy to get comfortable with a place once you know it’s safe, but sometimes it’s good to still ask every time. Just like a manufacturer changing ingredients, a restaurant can change its recipe or supplier, or have new kitchen staff that might not be as familiar.
In 2009 there was very low awareness about Celiac Disease and the gluten free diet. However I am happy to say things are looking up. During our learning curve and all of our research, we started up Gluten Free Edmonton, a Celiac guide to gluten free living in Edmonton. We appreciated the start-up information the Celiac Association had, but we wanted to share more information with the community here in Edmonton.
Because we were new at this, we were learning along the way: learning about how to find out about product ingredients, where to eat out, and how to travel. Even blogging was new to us! We thought, heck if we could help a dozen people out with what we learned, that would be great! Little did we know how many people wanted more information! The blog traffic was pretty slow to start, but as we gained popularity and awareness started to rise, Gluten Free Edmonton’s traffic started to soar.
Beyond sharing gluten free information about local restaurants in Edmonton and gluten free recipes, we have been happy to share our experiences, our frustrations, our victories and have been excited to hear back from our readers.
If you want to learn more about Celiac Disease, contact your local Celiac Association chapter, or speak to your doctor. If you want to learn more about living gluten free, please feel free to browse our blog, sign up for email alerts, follow us on Twitter @gfreeYEG. You can also like us on Facebook at http://www.facebook.com/gfreeYEG.
Saturday, November 5, 2011
Greek-Style Chickpea Salad
2 (15oz) cans chickpeas, rinsed and drained
1/2 small red onion, minced
1/2 large cucumber, peeled, halved lengthwise, seeded and chopped small
1/4 cup minced fresh mint
1/4 cup crumbled feta cheese (about 1 ounce)
1 tbsp minced fresh parsley
3 tbsp fresh lemon juice
2 tbsp minced pitted kalamata olives
1 tbsp Dijon mustard
1 tbsp extra-virgin olive oil
1 small garlic clove, minced
salt & pepper
Toss the chickpeas, red onion, cucumber, mint, feta, parsley together in a large bowl. In a separate bowl , whisk the lemon juice, olives, mustard, oil and garlic, the pour over the chickpea mixture and toss to coat. Season with salt & pepper to taste.
Friday, November 4, 2011
Funny enough after trying these, one of our readers shared a pretty interesting resources for beans and lentils. It's the Alberta Pulse Association, and their website has recipe and cooking tips. Not only that, they have a free download specifically for gluten free recipes. Recipes for baking and cooking, from chilis to banana bread. The recipe book talks about the different types of beans, lentils and chickpeas and the health benefits. Beyond recipes, it even has tips of how to use beans in a gluten free diet to spruce up meals.
Click here for the Recipes page or click here to open up the recipe book directly.
Thursday, November 3, 2011
|Skylon Tower during the day from our|
|Mediterranean meal with chicken stacked high.|
The Mediterranean chicken option is obviously not always on the menu, so we suggest calling ahead to see what the special of the day is because on their regular menu, they really just recommend the steak dinners. Which is great if you want steak for dinner.
The dinner at the Skylon restaurant was certainly worth the $100+ bill. However, I think this was a one time only deal for us.
If you don't believe us that they have a small menu to begin with, check out the Skylon Rotating Dining Room website for their full menu.
|View at the beginning of dinner.|
|View by the end of dinner with the falls fully lit up.|
Wednesday, November 2, 2011
|Our version of the Bistro Tandoori Platter|