I will try not to ramble on to much here but we FINALLY made it to the Royal Coach Dining Room at the Chateau Louis Hotel for the Saturday night gluten free prime rib buffet.
Yes, if you haven't heard, currently (as of Feb 2017), Chef Lorne Soles makes his prime rib buffet 100% gluten free. Everything from gluten free croutons for a ceasar salad to the most amazing gluten free dessert table. I took some pictures, and even did a Facebook Live
video because I was so excited to share with everyone.
|The star of the show, the prime rib, cooked to a perfect medium|
So, why a special gluten free buffet day? Chef Lorne Soles saw the demand and tried it out for one Saturday. It was successful. Afterall a gluten free dessert table like this is worth the price of admission:
|The co-star a full gluten free dessert table, cakes, tarts, puddings |
and everything else you would expect.
After he had his first successful gluten free buffet he decided to make the last Saturday of each month his gluten free prime rub buffet. I was more than happy to help him promote this! But too busy to try it out.
|Lemon grass and ginger pork medallions|
The gluten free buffet was so successful in 2016, that at the beginning of 2017, Chef Lorne decided to make every Saturday the gluten free prime rib buffet night!
|Honey dijon roasted chicken|
Chef Lorne Soles was kind enough to send us an invite because of all the help we have done promoting the Saturday evenings. We finally were able to take him up on his offer. We really didn't know what to expect, however we knew we weren't going to be disappointed because we only have heard good thing from others on Facebook.
|Veggies, cheese tray, and salads. not in the picture, soup of the |
day and a cesaer salad station.
Our experience was beyond expectations. We couldn't believe the level of details Chef put into the gluten free buffet and how much of the he made in house that I thought may have been brought in. When I looked at the dessert bar, I was sure he brought it in from Wow Factor or maybe one of the boutique gf shops, but he told me he made the whole dessert table. Which was amazing on it own and worth every penny.
|Shrimp and lobster risotto|
Below (although hard to see), is a plate I put together with the prime rib au ju and in house made horse raddish with some olives, mushroom salad and tasty mash potatoes. So basically what I'm trying to say, is you need to go Saturday evening to be sure that Chef Lorne Soles doesn't stop making Saturdays gluten free.
|My full entree plate put together.|
The other best part is that Chef doesn't keep a static menu week after week, the buffet changes every Saturday! The only thing that stays the same is the prime rib! So you can return many times over and possibly experience something different.
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