As we step into March, we’re looking back at our Gluten-Free February initiative—a journey that proved to be as rewarding as it was delicious. At Great Performances, we embraced this challenge with a commitment to exploring the incredible range and depth of gluten-free cuisine, and along the way, we discovered new flavors, innovative techniques, and an even deeper appreciation for the power of thoughtful, inclusive dining.

A member of our sales team, De’Enna Quinn, took on the challenge of making and using gluten-free ingredients when cooking dinner. “Through much trial and error, I finally managed to create a gluten-free pizza dough that was workable—only to forget to properly oil my pizza pan, resulting in a spectacularly stuck crust. But not all was lost! I also made a pasta salad using Banza pasta, and it was a huge success—no one even realized it was gluten-free!