It’s so important to keep our dining experience like a community…
It helps to promote conversation and discovery about all the options available to a gluten, soy and dairy free way of eating. If you are new to it, or you’ve been at it for a long time. We all benefit by sharing our ideas and our successes!
Front of house at Abby’s Table
We would love to take the opportunity to answer some of your questions to the best of our ability and knowledge. We also encourage input from anyone interested and open to sharing their thoughts.
So with out further ado, to your questions!
From Luciana Rutecki: “Hello! Hope all is well! I was just making dinner (fish and I had thought quinoa!) and I didn’t have enough quinoa for a side dish when I happened upon your post. Do you cook it first when using it to crust fish? Or just mix it into breading? Any pointers?”
Answer to Luciana: The quinoa is raw. That way it gets a nice crispy texture. The fish is pressed into the raw quinoa and then pan fried on a high heat.
Hip teenagers love Abby’s Table, Demnske party
From Tami Hazen: “What time are you open for dinner take out?”
Answer to Tami: Abby’s Fresh n’ Go is open to the public from 11:30 AM- 7:00 PM
You will find a fresh salad bar, maple pecan crusted salmon, crispy beet fritters, raw macrons, power balls, chocolate chip cookies, fresh fruits and veggies with dip, homemade chicken noodle soup, kumbocha, smoothies and sauces along with much more.
Nadine Grzeskowiak wrote: “I love borscht! I am Polish, can’t help it.
I miss Abby’s fabulous dinners so much. Time for a trip to Portland… Yeah!!!!”