Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    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):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Amuse Bistro In Annville, Pa (south-central)

scott-in-pa

By scott-in-pa
in Gluten-Free Restaurants

Recommended Posts

scott-in-pa Rookie
scott-in-pa
Posted

Hello,

Well it's official-- the biopsy results are in as of yesterday. I've been gluten-free for the past 11 days and already feel a world of difference. My colleagues at work have said to me, "Your skin tone no longer looks gray-- you have some color back in your face ." It feels good to begin to feel good again.

I wanted to let those in South-Central PA know that I had a very pleasant dining experience last night at Amuse Bistro in Annville, PA (six miles east of Hershey). The chef, Larry (who used to be the chef at Trattoria Fratelli in Lebanon), understood gluten-free cooking and was extremely accommodating. Ate some lovely food including Scottish Salmon on a bed of mashed potatoes with lobster, an arugula/beet salad and a rootbeer float for dessert. This is a relatively new restaurant with a very nice atmosphere: white linens on the tables--very elegant, fine dining experience.

They do not have a liquor license yet, so bring your own wine. Nice to know that there's a fine dining option nearby.

Best,

Scott_in_PA

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

Celiac.com Sponsor (A8-M):


blueeyedmanda Community Regular
blueeyedmanda
Posted

Scott thanks for sharing, I live in the Hershey area so I am going to have to go check this place out. :)

Guhlia Rising Star
Guhlia
Posted

Scott, thanks! Sounds like an excellent place to go on date night! :) Was the chef well versed in cross contamination and everything???

blueeyedmanda Community Regular
blueeyedmanda
Posted
Scott, thanks! Sounds like an excellent place to go on date night! :) Was the chef well versed in cross contamination and everything???

good idea on date night Angie....I will have to start dropping the hints.

scott-in-pa Rookie
scott-in-pa
Posted
  • Author

Yes...the staff (including our server) seemed to have some knowledge of the condition. They were very nice and understanding! The key, I guess, is just communicating. I did not talk about the CC issue-- so I would just make sure that they understood the dangers (oops-- I really should have addressed that issue!). I didn't catch the name of our server but she was a nice young-ish girl who wore glasses. I was rather nervous since it was a business dinner and I was playing host-- I wanted to make sure everything was ok. It was also my first dining experience out of the house since my diagnosis, so it was doubly stressful, but no reaction and my out of town guest loved the place!

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,750
    • Most Online (within 30 mins)
      7,748
    Ajustice
    Newest Member
    Ajustice
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      High blood test numbers - with scales. Any advice?

      By Scott Adams · Posted

      I agree with @RMJ, you have multiple positive tests so celiac disease is likely.  This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease.     
    • trents
      Newly gluten free… withdrawal?

      By trents · Posted

      One small study found that 50% of celiacs react to the dairy protein "casein" like they do to gluten. It is also common for celiacs to be lactose (the sugar in milk) intolerant, though that often disappears in time as the villi heal. About 10% of celiacs react to the oat protein "avenin" like they do gluten.
    • K6315
      Newly gluten free… withdrawal?

      By K6315 · Posted

      Thank you so much Trents (Scott?)! I have started working with a dietitian and did a deep research dive as soon as I got the diagnosis. I am aware of what you mentioned in the first two paragraphs, and was not aware of anything in the third, so I am grateful for that information, and will talk to the dietitian about that. I think I was most interested in the withdrawal process - it gives me hope that, although I have felt unwell recently, I just need to be patient (not a strong suit). I have printed the article you sent and will look at it more closely. Thanks again!
    • Sandi20
      Gluten Free Daily Vitamins for Kids w/ Celiac

      By Sandi20 · Posted

      I really like Thorne!  I've researched thier products.  Thank you so much.
    • trents
      Newly gluten free… withdrawal?

      By trents · Posted

      Welcome to the forum, @K6315! Gluten withdrawal typically lasts for a period of a few weeks. But there is a real learning curve involved in actually attaining to a gluten free dietary state. Much more is involved than just cutting out major sources of gluten such as bread and pasta. It's all the places that gluten is hidden in the food supply that is difficult to ferret out, like soy sauce and canned tomato soup, canned chili and canned pork n' beans, some "lite" pancake syrups, potato salad, flavorings, etc., etc. Gluten-containing grain products are hidden through alternate terminology and found in places you would never expect.  There is also "cross contamination" where naturally gluten free foods come into contact with gluten-containing grains during farming, transportation, storage and manufacturing processes. Then there is the issue of "cross reactivity" whereby you may be having gluten-like reaction to food proteins whose structure is similar to gluten. Chief among these are dairy, oats (even gluten-free oats), soy, corn and eggs. I am including this article that you might find helpful:   
×
×
  • Create New...