You’ve been enjoying Risley’s gluten-free dishes for two years without even knowing it
Cornell Dining celebrates the grand reopening of the now certified gluten-free, tree-nut-free, and peanut-free Risley Dining Room on February 2. Our "Night in the Warm Kitchen" menu will be prepared by the Risley Dining team featuring dishes from Chef Amy Fothergill's Warm Kitchen cookbook.
Ithaca, New York, January 25, 2017 - Cornell Dining announced this week that Risley Dining now operates a gluten-free, tree-nut-free, and peanut-free kitchen. The eatery has recently received a gluten-free facility certification from Kitchens with Confidence.
Many of our students and other customers have been enjoying gluten-free dishes at Risley Dining Room for the last couple of years without even realizing it. Our stir-fry station uses rice noodles, and no one has missed the wheat flour that's not in the decadent brownies or the fluffy biscuits. The plant-forward, made-from-scratch menu items include housemade soups and salad dressings. In 2016, we completed the process of cleaning or replacing equipment as needed to seek gluten-free certification from Kitchens with Confidence.
"This is a great example of the fine culinary work I'm learning I can expect from Cornell Dining's chefs," says Dustin Cutler, who was introduced earlier this month as Cornell Dining's new director. "The team at Risley created a safe and welcoming environment for our students who need a gluten-free dining option, without compromising the experience a bit for those students or anyone else. Instead, they're consistently serving some of our tastiest and most creative meals."
The special grand reopening event will feature an exciting menu that demonstrates gluten-free doesn't mean giving anything up, including the following:
•Polenta Lasagna (Vegan) & Meat Chili •Hearty Bean Pot Pie (Vegetarian) & Sautéed Greens (Vegan) •Chicken Tenders w/ Apricot Dijon Sauce & Crepe Station •Chocolate Crackle Cookies & Carrot Cake (Vegan)
Risley Dining Room's team worked with Cornell School of Hotel Administration alumna Chef Amy Fothergill, aka Amy The Family Chef, to develop the menu featuring dishes from her Warm Kitchen cookbook. Chef Amy will be on hand signing copies of her book.
"As a parent of two teens, one with celiac disease, and having been through four years of college visits and research, I am impressed by this unique, comprehensive, and valuable approach to accommodation," says Jennifer Iscol, a parent of a Cornell student and President of the Celiac Community Foundation of Northern California. "It will be helpful for countless families, like mine, who are daunted by the prospect of keeping kids with medical dietary restrictions safe and well fed at college," she adds.
Risley's Grand Reopening Dinner is from 5-7pm on Thursday, February 2, and is open to the public. Students on a meal plan can use one meal swipe, and others may pay the door price of $15.30 (tax included), children $7.65 (tax included), Big Red Bucks $13.88, or MealChoice $13.75.