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 It was an absolute delight to speak with Dave Shakin, Owner/ Chef of The Heights Bistro. He is a guy that really gets it. And he is not even Celiac! He gets pleasure in seeing how happy people are with a GF menu.
When asked how he became interested in GF cooking he said he had so many customers coming in with cards stating ingredients that they could not have that it made him crazy, so after talking to these customers he instituted GF meals. He was so surprised, and very happy, when he saw how appreciative people were. Their appreciation reinforced his dedication to providing GF meals.
It took awhile for him to impress on the staff the seriousness of adhering to the requirements. His position is that the Chef really has to be on top of the cooking. When a GF order is taken he checks it out to make sure there is no cross contamination in the cooking, that the counters are clean, and that the runners deliver the correct meal to each customer.
Dave’s cooking style is eclectic, with a mix of Mexican, Italian, or whatever inspires him. He “tweaks” the regular menu and comes up with Roasted Chicken with Corn Quesadillas, Sea Scallops with Haricot Verte, Toasted Almonds, Goat Cheese, Braised Lamb Shank, Moroccan Spices, Red Potatoes, Tomato Red Wine Gravy
There is also Grilled Porterhouse Pork Chop, Pan Seared Tuna, Beef Brisket, and Sauteed Calves Liver. This is certainly a full spectrum for GF diners. The menu also states that all entrées can be broiled, grilled or baked. When I asked him what is really terrific for dessert, his answer of the Flourless Chocolate Cake with White Chocolate Mousse really warmed my heart.
I asked him what advice he had for GF diners at his restaurant and he replied that it has been an amazing journey, so just keep coming. He is a guy that really gets it.
Chef David Salony Interview |
