BRIDGEwater Bistro prepares dinner with no “reservations”
When I discovered I was gluten-intolerant about five years ago, gluten-free cooking was just in its infancy. We decided at the time that we should see if we could rework some of our most popular recipes to be gluten-free, without sacrificing quality and taste. Sure enough, we found that our chowder, our fish ‘n’ chips were just as good made with other starches and flours. We were able to bake tasty, moist gluten-free dinner bread and light dinner rolls. We don’t try to be completely gluten-free, but our guests will find almost 90 percent of our menu is just naturally wheat-gluten free.”
—BRIDGEwater Bistro co-owner Ann Kischner
Read on for the full article, including these step-by-step recipes and suggested wine pairings:
- Columbia River Coho Salmon Tartare with Avocado and Gluten-Free Fennel Crackers
- Sweet Corn-Shrimp Fritters with Tarragon Salt
- Braised Painted Hills Short Ribs with Millet “Risotto”
- Caramel Cheesecake with Caramelized Pear Compote and Caramel Sauce
Braised Painted Hills Short Ribs with Millet “Risotto”
Caramel Cheesecake with Caramelized Pear Compote and Caramel Sauce
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