Our Gluten-Free Option

In response to interest from a women who is gluten intolerant who wanted to rent the estate for her family vacation, we are preparing to create a gluten-free kitchen. In order to provide a safe environment for people who otherwise find it very difficult to get away on vacation, we are working with a dietician to be able to offer this option. We will thoroughly clean and organize our kitchen to be safe for someone with a celiac diagnosis for our gluten-free weekends
To accomplish this goal there is much to consider. We will create a gluten-free pantry and clear out and restock the refrigerator with gluten-free food. Condiment jars will be labeled 'GF' and used only on gluten-free weekends so no cross-contamination occurs. We will thoroughly scrub kitchen utensils, pots, pans, trays, mixing bowls and kitchen equipment before the special weekend to assure a gluten-free environment. We will use non-porous items for the food preparation such as glass and stainless steel.
Come during the summer months and enjoy the many local cultural and outdoor attractions or come in the spring, fall or winder for the local natural beauty and many year-round activities. Or come simply for quality family time in an elegant mansion, to celibate a birthday or anniversary. You can relax and enjoy your vacation knowing that you can have delicious meals that are prepared and served in a gluten-free environment.
Sample Menus
Friday Dinner:
~Radicchio, Romaine and Grapefruit Salad with an Avocado Orange Dressing and Spicy Pepitas
~Basmati Rice with Lemon, Basil, and Parsley
~Quinoa Pilaf with Roasted Zucchini, Summer Squash, Red Onion and Dried Cherries
~Grilled Chicken with Herb Walnut Pesto
Saturday Breakfast:
~Locally Produced Sidehill Farm Yogurt
~Seasonal Fruit Salad
~Cranberry Ginger Scones
~Spinach, Herb and Cheddar Frittata
Saturday Lunch:
~Fajitas with grilled peppers and onions in warm corn tortillas, house-made salsa and guacamole
~Black Bean Soup
~Garden Salad with House Made Vinaigrette
Saturday Dinner:~Grilled Teriyaki Flank Steak
~Sautéed Kale with garlic, dried cranberries and pine nuts
~Fried Rice with Peas and Bean Sprouts
Sunday Breakfast:
~Blueberry, Banana and Coconut Milk Smoothies
~Cranberry Pear Scones
~Asparagus Parmesan Frittata
Sunday Lunch:~Grilled Chicken Salad with Mixed Greens, Avocado Orange Dressing and Pine Nuts
~Roman Bean and Vegetable Soup
~Corn Bread