Chef Bob prepared a gluten free shepherd’s pie with a twist by adding cherrywood smoked bacon and smoked Gouda to the real mashed potato topping. He also included fresh, crips carrots in the filling, which was thickened with his own gluten free flour blend. This appearance was his last August Guest Chef visit at The Bistro on Park Avenue.
Gluten Free in Orlando brought her family to enjoy this special dining event.
“We chose to go to dinner on Friday, because I wanted to meet Bob Aungst, who was the guest chef last night. He prepared the specials, which were both gluten free. I first learned about Chef Bob after having gluten free cupcakes at Jillycakes in Winter Park. The winner of Cupcake Wars uses Chef Bob’s gluten free flour blend to make their gluten free cupcakes.” [Read Gluten Free in Orlando’s full review…]
Thanks for the great review Alexis! Looking forward to seeing you at future events!