Goodenough, who runs the Carrollton Market restaurant in New Orleans, said he got the idea after getting tired with the increasing numbers of people who demonise gluten. The menu will be “centered around the current villain of proteins, gluten,” wrote the chef in a press release.
The eight-course tasting menu, costing $80, will include dishes such as tuna crudo served with shallots coated in flour and soy-sauce - both sources of gluten. Even the foie gras will be given a gluten makeover with a breadcrumb crust.
The chef told reporters the menu will start with “Buffalo-style fried gluten,” glutenous balls he says he discovered at an Asian grocery store, and will finish with a dessert of peach bread pudding
Anyone truly upset at the chef’s proposal will be happy to know that he plans to donate proceeds from the dinner to the Celiac Disease Foundation.
In a release, Goodenough said: "Gluten is a very misunderstood protein. It's what makes my pasta dough elastic, what gives my bread texture and what makes my pie dough crunchy. Instead of scorning gluten, we are celebrating it."
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.