Idlewild & Soak Zone offers a detailed ingredient guide each season if you request one. It seems pretty thorough and the Food Manager was happy to answer my questions. We are excited to go next summer!
My family and I are going to The Lodge at Geneva for a wedding. The chef made himself available to me via phone and as we discussed the allergies he let me know that there were separate prep areas and equipment to handle such situations. They have in the past prepared food for numerous allergies and would be able to handle my situation. Hopefully the wedding goes as well as this has!!
The Taste of Spring 2016 is in the books and was an overwhelming success.
A special thanks to Chefs Douglas Katz of Fire Food and Drink, Brian Doyle of Cafe Avalaun and host Chef John Selick of University Hospitals Ahuja Medical Center in addition to our dietitians Judy McConnell and Amanda Liptak. The evening would not have been complete without wine and amazing chocolates provided by MaryAnne Klank of Simply Nut Free Chocolates.
Many were interested in making the recipes cooked by the Chef’s so each is available below and on the Resources tab.