I just returned from the Celiac Sprue Association's annual conference, held at the Hyatt Regency on Long Island (Hauppauge, NY). What an incredible experience it was to hear so many great speakers, including many from the Celiac Disease Center at Columbia University. Another highlight of the conference was the incredible gluten free food prepared by Chef Ralph DeLustro and his team. Hyatt Hotels has already begun to offer gluten free options on their menus of restaurants in their hotels, but clearly, Chef DeLustro took this up several notches in preparing for this important group of gluten free guests at his hotel. From the buffet breakfasts and lunches to the two sit-down dinners and a "Clam Bake" the first evening, he and his team of chefs did a fantastic job. The variety and quality of the food was superb, and the Chef personally plated each and every meal being served at dinner, in order to tend to other dietary needs, beyond the GF requirements of the meal. I had the most incredible chicken dish ever one night at dinner (we were always offered a choice of three different -- and equally wonderful sounding -- entrees). It was an Almond Crusted Chicken with fresh sage, thyme, olive oil, cornstarch, eggs, raspberry and butter. WOW -- I can not even convey how good it was. I devoured every last bite of the huge portion (and this was just one of 4 courses we were served). Another notable offering was the gluten free ravioli we were served as an appetizer...the BEST gluten free pasta I've ever had. Perfectly cooked...and you would never have guessed it was GF! His desserts were to-die-for and beautifully presented (a sweet potato cheesecake was my favorite). Of the many lunch entrees to choose from each day, some of my favorites included the Chicken Saltimbocca and a Macadamia Crusted Mahi Mahi with a Mint Coconut Reduction. Now where do you typically eat like that?! I cannot sing the praises of this chef highly enough...from the quality and flavor of the food to the presentation and attention to detail, I was thoroughly impressed. And to do this for 100+ guests on strict gluten free diets -- and often with other special dietary restrictions -- was no small task. Apparently, he thoroughly enjoyed the challenge and is planning to share much of what he learned and some of the recipes with Hyatt Corporate so their other hotels can benefit from this knowledge. I plan to encourage that...and hopefully much of his talent in preparing wonderful GF meals will trickle down to Hyatt's other properties.