It’s no secret that I love to travel,
and that I write about places to stay or eat that are gluten free friendly.
Eating gluten free shouldn’t hold anyone back from seeing the world, and I
certainly wouldn’t want my son to think that he has to miss out because of his
food restrictions. That’s why I get particularly excited when I hear about
locations that are geared entirely toward the gluten free traveler. Inn on Randolph in Napa, California is one of
those places.
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Main Inn |
That
mirrors my family’s experiences in many places. We now limit our hotel choices
to places that have a kitchenette, just in case. The Inn on Randolph eliminates
this need. The remodeled kitchen has never known a spec of gluten. “Everyone is served the same food and since
we’re 100% gluten-free, there’s no risk for cross-contamination,” said Karen. This
means that every delectable item on the menu is gluten free, including their
signature breakfast dishes: smoked salmon, vanilla pancakes, bacon wrapped
polenta, corn cakes with homemade applesauce, and Mexican soufflés.
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Gluten Free Breakfast |
The
Inn itself is a historic 1860s Victorian estate that has been completely
renovated to preserve the historical character, but provide every modern,
luxurious amenity. The Inn offers accommodations within the Inn itself, or in
one of the cottages on the property. Whether travelling for romance, business,
or with family, there is an accommodation to suit your needs. Organic bathroom
amenities, whirlpools, high quality linens, and relaxing décor add to the
ambience.
For
guests who plan to visit wineries, Karen provides guests with a complimentary
bag of gluten-free crackers and is working with local Napa restaurants to help
broaden the gluten-free menu options for her guests. There are already
two completely gluten-free restaurants in Napa: C-Casa and Pica Pica. In
addition, the inn offers gluten-free cooking classes taught by Jeffrey Larsen. “There’s
a lot of emotion behind food,” says Karen. “The classes are more than
just learning how to cook gluten-free; it’s about bringing people together to
share in a supportive community and realize they’re not alone.”
The
classes provide hands-on experience and a complete packet of recipes that
guests can recreate in their own kitchens. The next class—a gluten-free
guide to surviving the holidays—will cover how to make an entire gluten-free
holiday dinner including appetizers, stuffing, rolls, cookies, and
pies. The three-day class is scheduled for November 1-3,
2013.
When
travelling gluten free, the question of where to eat is borne from more than
just a desire to try local food, it is a matter of staying healthy and safe.
Inn on Randolph takes the guesswork out things by providing a gluten free
experience that doesn’t compromise on quality or comfort for guests.
Karen
was gracious enough to provide me with the recipe for her gluten free granola.
If you can tolerate oats (as my son can), this recipe is absolutely divine.
Inn on Randolph Gluten Free Granola
Ingredients
3-1/2 cups
gluten free oats
1-1/2 cups
gluten free cereal (i.e. corn or rice chex)
½ cup each of 3
different kinds of nuts, broken (i.e almonds, hazelnuts,
pecans)
¼ cup each
pumpkin seeds and sunflower seeds
1/8 cup each
flax seeds and sesame seeds
½ cup each
dried cranberries, dried apricots, cherries
¾ cup shredded
coconut
peel/zest of 2
oranges. Save a bit to put in the liquid
pot
Directions
Mix all dry
ingredients together in a large bowl
Combine in a small saucepan:
1/3 cup maple
syrup
¼ cup canola or
some flavorless oil
½ cup brown
sugar
1 tsp vanilla
2 tsp cinnamon
1 tsp nutmeg
some orange
zest and ¼ tsp juice
Watch the
edges—they tend to cook faster.
Inn on Randolph
411 Randolph Street
Napa, CA 94559
707-257-2886
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