19 February 2009


So I work at The Melting Pot and I'm surprised more and more every day with how many people are loving that we offer so many gluten-free options. I'm still working on my owners to get gluten-free bread and batter options (for the oil cooking styles), but corporate wide, all cooking styles are now gluten-free. They are looking into gluten-free teriyaki for the sirloin and the sauce used for dipping. Once I know more, of course I'll keep ya'll posted- especially now that we are done with Vday and I have a little more time!

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