But of course, dear reader, you don't tune in for logistics planning, you come here for the food. And that's also a problem at most full service hotels for two reasons. First is selection and second is price. Most full service hotels at airports have plenty to offer culinarily to the meat eater but hardly a thing for vegans. It, more than likely, will be special order. I talked to the waiter and while I won't say his eyes glazed over I think he knew the end result was that I was going to be talking with the chef and offered no menu selections.
Chef Chris came out and showed me a bag of gluten free corn pasta. I told him I wasn't gluten intolerant and he said all the pasta had egg in it. Ah. OK, I explained that I wasn't married to pasta and he could just make me a delicious vegan dish. Apparently the menu will be changing over next week and that was the issue. I didn't press it further. Sometimes my mind isn't quick enough to think, "What did I just hear?" Were there no vegetables? Were all the veggies just rotting in a busbox in the back waiting for next week? Were all the veggies quietly being eliminated? Had the ghosts of the Chicago Stockyards finally pushed every protoplasmic organism in the kitchen with a cell wall out the door? Is Dr. Atkins alive and in their walk in?
|A show of hands now. Who at home couldn't make this?|