Millennium in San Francisco is a well known gourmet vegan restaurant in the Tenderloin District. Chef Eric Tucker is the founding chef at Millennium and he is an incredibly creative chef when it comes to layering the flavors of vegetables, seasonings and sauces. (Just take a look at the photo descriptions below. Incredible!) Chef Tucker attended the Natural Gourmet Institute in New York City because he was fascinated by plant based nutrition and quality food production.
Chef Tucker has a good understanding of how to handle food allergies in the kitchen. He is allergic to night shades. He wears gloves when preparing any dishes with night shades, but in the past few years, even gloves don’t seem to offer him the protection he needs and he often gets joint pain. Millennium serves a lot of guests with dietary restrictions, gluten free being one of the most common. Waitstaff are trained on all of the ingredients used at Millennium, and how dishes can be modified to accommodate gluten free diners. Millennium changes their menu seasonally, keeping two thirds of the menu gluten free. They even have one or two gluten free desserts on the menu! Every meal is created from scratch and everything is kept separate. Nothing being prepared comes into contact with gluten ingredients. The fryer is dedicated gluten free and nut free.
Fresh, local produce is one of the keys to Millennium’s success. Chef Tucker works with local farms to grow specialty items such as hard to find chili peppers. Millennium hosts a lot of special events including wild mushroom dinners, wine makers dinners, and even special cooking classes. These events sell out quickly so Chef Tucker recommends getting on Millennium’s mailing list to see event announcements.
Tomorrow I will be sharing a special vegan recipe from Chef Tucker for English Pea Spring Onion Pakora with a Fresh Carrot Marmalade. Want to try more recipes from Chef Tucker? Check out his cookbook on Millenium’s website.
Gluten Free at Millennium
- Wait staff are trained on every ingredient and how to assist guests with modifications.
- Ticket is marked with a note about the food allergy so the kitchen is alerted.
- Cooks wash their hands before working on a gluten free dish.
- Clean pans, bowls, tongs, and utensils are used for gluten free orders.
- Dedicated gluten and nut free fryer.