Round two with Rob Lawler of the Truffle

• What are majors problems with taking oil of oregano medications?

• LOL. If you've never set foot into the Truffle, and you live in hipster Highlands, what the f--k are you doing on a comment board making such a big deal about what he thinks or serves at a tiny shop in Cherry Creek.   If you are that worked up about the real or imagined dangers of gluten, just do yourself a favor and do as you've always done for every day of your life and don't go to the Truffle.  I am a customer of and love the Truffle for their cheese plates and cured meats; a holiday party is spruced up so well by a big plate from the Truffle.   As for gluten, I, for one, love it so much I go to my local Chinese market and buy it by the jar.  It's delicious!   And if anyone has a beef with Lawler, it's me, as a neighbor, for his comment about Cherry Creekers and their entitled dogs.  Let's see how much of a lather we can work ourselves up over that comment!     

• How is it that you or Lawler or anyone else get to decide whose just an annoying trend follower and who suffers from an actual disease? I don't think there was any mention that the wheat-free requester was just trying to lose a few pounds or was trying to avoid getting very sick. Isn't it wiser and a little more gracious to just assume the latter? Especially in a public forum? Especially when you run a business that pretty much requires being kind to people to make money? Ridiculing people in private among your friends is one thing, but taking an opinion like that publicly just doesn't seem like a good idea for a businessman.

• I'd go out of my way to spend money at a place that calls dietary fad-hoppers glutards.

• I think some of you are getting a little worked up over the "glutard" comment.  Many of us in the business are less than charmed by the food-affliction trends.  Today it's gluten, last week it was lactose-intolerence, I predict casein as the next thing that people find they suddenly can't digest.  I also think that those with actual allergies would be a little miffed by the "I pretend to have an allergy to get attention/control people" crowd.  It makes it harder for real sufferers to be taken seriously. And I think Glutard is a pretty funny word for the pretenders, frankly.

• sound like very bitter people. Tis the season though scrooganot and funergen free relax. Happy Holidays! :) try to :)

• I completely agree with you that the Truffle is a great part of Denver and a wonderful place to shop. I also agree with Rob Lawler that Denver needs more independently owned markets for produce, cheese, meats, and other specialty items. None of that excuses the fact that Lawler's statement about "glutards" was both ignorant and mean-spirited. I don't have celiac disease, so I'm not just some grumpy glutard with a rumbly tummy. I am a customer who may be wondering if something I say while in the Truffle will cause the owner to ridicule me as soon as I am out of hearing range. If he can make fun of people with a known medical condition, is he also capable of ridiculing you for having to ask the difference between camembert and brie? It is perhaps a wise idea to disguise your contempt of others if your livelihood depends on their money.

• Umm...he still said an irresponsible thing in the first half of the interview, CMack, regardless of today being Thursday. Look, telling people their "wittle tummy" should just suck it up because their ancestors ate bread is dumb and irresponsible. It doesn't matter if he'd like to cook for the Pope. Now, if Rob would like to retract his statement calling people with gluten allergies, "Glutards," maybe we'll all feel a little better. I believe those of us angered in yesterday's post were angered because we feel that someone in the position of Chef should, in this day and age, be more tolerant of allergies. No one ripped his shop or his family, just his statement. That's a fact.

• Great interview- Now all of those who ripped this man and his shop on the first round, come on back, how horrible is he now that he showed so much respect for customers, chefs and most importantly his family.  Good interview and a different kind of chef Kudos westword!

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