A Gluten-Free Guide

Gluten-Free on Twitter

2009-03-08T15:30:00.001-05:00

It took a while, but I finally gave in to the Twitter trend - you can find my 'tweets' at http://twitter.com/yumcat - see you there!

Gluten Free Product Giveaway

2009-03-08T15:27:00.002-05:00

Gluten-Free Pizza at Uno Chicago Grill

2009-01-16T17:15:00.002-05:00

Uno Chicago Grill announced they are offering gluten-free pizza at over 200 of their locations!

Easy Gluten-Free Dinner Rolls

2008-12-18T16:07:00.002-05:00

Read more about my EASY gluten-free dinner roll recipe at my new site.

Roasted Beets and Goat Cheese Salad

2008-11-02T17:00:00.002-05:00

Roasted Beets and Goat Cheese Salad, originally uploaded by A Gluten-Free Guide.

Try this great recipe and read more about a delicious gluten-free salad at the new and improved A Gluten-Free Guide.

Savoy and Annisa Restaurants NYC Gluten-Free

2008-10-25T18:29:00.002-05:00

Savoy Restaurant NYC Gluten-Free, originally uploaded by A Gluten-Free Guide.

A Gluten Free Guide » Blog Archive » Gluten-Free Recipes - Prosciutto Wrapped Figs

2008-09-26T14:25:00.001-05:00

A gluten-free guide to baking, recipes, cooking, food, restaurant reviews, product reviews and gluten-free travel tips. Your guide to living deliciously gluten-free.

View >>

A Gluten-Free Tour of Chicago

2008-05-11T19:19:00.002-05:00

Swirlz Cupcakes make people happy, originally uploaded by A Gluten-Free Guide.

Read about my gluten-free adventures at restaurants and bakeries in Chicago.

Gluten-Free Mac and Cheese hits NYC

2008-04-27T17:24:00.002-05:00

SMAC NYC (4)MongoWeb, originally uploaded by A Gluten-Free Guide.

Gluten-Free Blue Cheese and Pear Salad

2008-04-13T09:06:00.002-05:00

Pear and Endive Salad, originally uploaded by A Gluten-Free Guide.

GF Rice Chex

2008-04-01T10:58:00.001-05:00

GF Rice Chex, originally uploaded by A Gluten-Free Guide.

General Mills has reformulated Rice Chex to be gluten-free!

Mashed Sweet Potatoes Recipe

2008-03-23T16:01:00.002-05:00

More Sweet Potatoes , originally uploaded by A Gluten-Free Guide.

Gluten-Free Mashed Sweet Potatoes Recipe at the new and improved A Gluten-Free Guide.

A Gluten-Free Restaurant Celebration at Mas (farmhouse)

2008-03-19T17:51:00.002-05:00

farm montage, originally uploaded by A Gluten-Free Guide.

Read about my great gluten-free dinner at Mas (farmhouse) restaurant at A Gluten-Free Guide's new site.

Gluten-Free Lasagna and More!

2008-03-15T17:00:00.002-05:00

Food Matters Gluten-Free Italian, originally uploaded by A Gluten-Free Guide.

Find out more about where you can get gluten-free lasagna at A Gluten-Free Guide.

A Gluten-Free Guide to Paris

2008-03-14T19:31:00.002-05:00

Tips for gluten-free travel in Paris at the new site!

I'M MOVING

2008-03-07T11:24:00.003-05:00

Tarte Tatin, originally uploaded by A Gluten-Free Guide.

No, Paris didn't lure me into her arms for good. But my site is moving www.aglutenfreeguide.com - the site is easier to use with a brand new look and feel. I am still making a few changes so I would love to get your feedback. (you can email me at glutenguide at gmail.com) I will tempt you move with me with this post for - a luscious Gluten-Free Tarte Tatin Recipe - it is waiting for you at the new site.

Le Marais Market Montage

2008-02-26T21:16:00.002-05:00

Le Marais Market Montage, originally uploaded by A Gluten-Free Guide.

I promise more details of my trip to Paris are soon to come, but it was full of shopping - not for the fashions and handbags that might come immediately to mind, but for cheese, vegetables, sausage, roasted chicken and all other kinds of culinary delights.

Wine and Cheese In Paris

2008-02-19T22:07:00.002-05:00

Wine and Cheese In Paris, originally uploaded by A Gluten-Free Guide.

The first night of my weekend getaway....

Seared Pork Tenderloin with Cocoa Spice Rub Recipe

2008-02-19T17:14:00.003-05:00

Spice Rubbed Pork Tenderloin, originally uploaded by A Gluten-Free Guide.

I am back from my trip, with great food stories and photos to come this week, but I want to tide you over with another winter recipe to warm your hearth during these cold days. After making this Three Bean Turkey Chili, a savory dish with the surprising ingredients of cinnamon and cocoa powder, I was intrigued. I wanted to find other ways to put these spices to use in unexpected dishes.

Pork tenderloin is a great lean cut of meat that I find easy to work with and more flavorful than a chicken breast. This spice rub is from Michael Chiarello. He’s one of those approachable chefs, someone you would hang out with. While the spice rub may take some effort to put together initially, it will keep in an airtight container for up to three months. Make it once and enjoy the fruits of your labors many times over.

I have made this a few times since putting together the spice rub. The first time I served it with roasted pumpkin seasoned with nutmeg and a little melted butter. Curried roasted butternut squash and rosemary roasted root vegetables both made great pairs as well.

Seared Pork Tenderloin with Cocoa Spice Rub

1 tablespoon whole white peppercorns
1 tablespoon whole coriander
4 1/2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
3 1/2 tablespoons unsweetened cocoa
4 tablespoons sea salt, preferably gray
2 (2-pound) boneless pork tenderloins
2 tablespoons extra-virgin olive oil

Preheat oven to 400 degrees.

In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop. Remove from heat and grind to fine powder in a spice mill or coffee grinder. Mix the ground pepper and coriander with remaining spices, cocoa and salt.

Trim the pork tenderloins of fat and silver skin. Rub with a generous amount of the cocoa spice rub. Heat the olive oil in a large saute pan over medium high heat until hot but not smoking. Sear each tenderloin on all sides until a rich brown color, about 2 minutes on each side. Remove tenderloins from heat and finish in the oven for about 10 minutes or until cooked through.

Let the tenderloins rest out of the oven for at least 10 minutes before carving.

The second time I made the rub, I couldn’t find the whole coriander and had to use pre-ground. It wasn’t quite as flavorful but no one else noticed!

A Valentine's Day MeMe

2008-02-14T08:42:00.003-05:00

Happy Valentine's Day, originally uploaded by A Gluten-Free Guide.

Happy Valentine's Day! I am leaving for a trip today - sure to return with new recipes, food and travel experiences to share with you. Before I go, I wanted to respond to Jeff's MeMe tag. (Since I already perpetuated this chain letter tradition in my first MeMe post, I won't be tagging anyone else.)

So here are a seven random facts about Ms. Gluten-Free Guide:

1. I love being an aunt. My adorable nephew lives in Texas now and I miss him terribly.

2. I live far away from my family but I talk to them on the phone almost everyday.

3. I am an eternal optimist.

4. As a yoga instructor I can now do backbends, forearm stands, handstands and all kinds of crazy things. But growing up, I couldn't even touch my toes.

5. I started eating sushi before eating cooked fish.

6. I helped Matt Damon get dressed once (you'll have to talk to me for the full story)

7. I overcame my fear this weekend, and chopped off my hair. It was scary, but now I love it.

It's a day to celebrate the important people in your life, go tell someone you love them!

Finding Gluten-Free Love

2008-02-08T10:13:00.002-05:00

Gluten Free Friendship Bars III, originally uploaded by A Gluten-Free Guide.

My best Valentine’s day in recent memory was during my first year in Manhattan. My best friend sent me a surprise gift that absolutely made my day.

Cupid’s big day is around the corner yet again. Whether you have a sweetheart or not, it’s a great opportunity to celebrate love and friendship. There are plenty of gluten-free holiday candies. Necco brand conversation hearts and Hershey’s chocolate kisses are both gluten-free. For a full list of gluten-free candy, download this 32 page file. You won’t be lacking options, but your dentist might not be pleased.

If you want to make your own gluten-free Valentine’s day treats, try these Friendship Bars, Chocolate Fondue, Chocolate Covered Strawberries, or a gluten-free cupcake.

I am planning a trip for the day, no, not with a sweetheart (don't want Mom to get her hopes up) but to visit a friend that I love. I can't imagine a better way to spend the day.

New York Gluten-Free News

2008-02-05T09:31:00.003-05:00

GF Beer Bread with Butter, originally uploaded by A Gluten-Free Guide.

Living gluten-free in NYC is becoming just a little bit easier. Lilli and Loo recently launched a gluten-free menu, GourmetLand reintroduced their gluten-free menu and now some of my favorite gluten-free products are available in health food stores in the city.

Le Garden GF Beer Bread Prepared

Le Garden Gourmet Gluten-Free Bakery in upstate New York now has products available at two Manhattan stores:

Food Liberation on Lexington and 89th 212-348-2286
The Health Nuts, Inc. on Second Ave and 64th 212-593-0116

I love their hearty artisanal gluten-free breads and their melba toasts can't be beat.

Le Garden GF Beer Bread Mix, originally uploaded by A Gluten-Free Guide.

I tried their gluten-free beer quick bread mix a couple months ago, using Redbridge gluten-free beer.

It was absolutely delicious on its own, but paired wonderfully with my hearty turkey chili recipe.

EveryBody Eats Garlic Bread

Everybody Eats, a gluten-free bakery in Brooklyn, now has store hours on Saturdays AND is selling their products in Manhattan at Food Liberation on Lexington and 89th 212-348-2286.

Kelly at the CeliacChicks, announced last week that gluten-free lasagna, baked ziti and more will be available by delivery from Food Matters. The company is the brainchild of Vanessa Phillips, the woman we also have to thank for the ever-expanding gluten-free menu at Lilli and Loo and now a gluten-free menu at PizzaBolla in downtown Manhattan.

For those of you who live outside NY, don't fret, you can order products from Le Garden GF Bakery, Everybody Eats, and Food Matters. The shipping fees can sometimes be expensive, but trust me it's less than NYC rents.

Gluten Free Chinese Food In NYC - GourmetLand on the Upper East Side

2008-02-05T07:41:00.001-05:00

UPDATE February 2008 - after a brief closure, GourmetLand is back with a full and expanded gluten-free menu. And for even more GF Chinese food in Manhattan - try Lilli and Loo - it is fantastic .

On Saturday night I told a married man “I love you!” No, I’m not cultivating a new identity as a home-wrecker. I just couldn’t contain my joy when I learned of all the accommodations Eric, the manager of a new Chinese food restaurant, is making for gluten free customers.

I saw a single posting on the Celiac listserv a couple of weeks ago mentioning “GourmetLand’s gluten free Chinese food on the Upper East Side.” What? How could I not know about this? It can’t be. There must be some sort of mistake. Well, I decided to do some research and came across this menu online. Hmmm, no mention of the GFRAP or cross-contamination issues. I still had my doubts, but decided to check it out with my lovely friend Emily. I figured worst-case scenario, I could head to one of the other gluten free restaurants in the neighborhood.

When we arrived at GourmetLand, we found a small upscale restaurant with a beautiful bar and affordable prices. I asked the hostess about their gluten free menu and she responded “Oh, I’ll let you talk to the manager, he’s really into the whole gluten free thing.” Hmmm, that’s a good sign. Eric, the manager came over to our table. I asked him about the gluten free menu and how they prevented cross-contamination with all of the other gluten containing foods in the kitchen. (Chinese food restaurants are usually quite difficult because they use the same woks repeatedly) He said “Oh, we have a whole section of the kitchen just for gluten free dishes. In fact, next week we will be getting a whole new menu offering a much wider range of appetizers, side dishes and main courses. I am also working with a pastry chef to get some more gluten free desserts on the menu. He’s just working to get certified with the proper Celiac groups.”

It was at that point that I burst out with my declaration of love and asked Eric how he became acquainted with gluten free diners’ needs. Eric and his wife have a dear friend who was diagnosed with Celiac Disease last year. He told me that they would cook at their house and have a separate set of dishes for their friend. When they decided to open GourmetLand they included six gluten free main courses. I was also informed that I could order any of the veggie dishes and the Chicken Lettuce wraps “gluten free.” Oh my! The only problem then became how to make a choice.

Emily and I shared the Chicken Lettuce Wrap appetizer with gluten free sauce.

After much debate, I selected the Mandarin Shrimp for my main course. I loved the sauce and the extra water chestnuts.

Emily and I shared the Sichuan Asparagus – hot and spicy but oh so good.

I can’t wait to go back once the full gluten free menu is available. Oh, and even better news for me – I live in their delivery zone! I didn’t think I would ever see the day that I could have gluten free Chinese Food delivered to my door. While we didn't get to sample the entire menu, the breaded (with cornstarch) Cheng Du Chicken was highly recommended. They serve Redbridge gluten free beer (Bard's Tale and more are on the way), potato vodka, and for dessert they have a rich chocolate gluten free brownie.

Now if YOU want to declare your love to a married man and enjoy dinner with other gluten free friends, support GourmetLand with the NY Celiac Meetup group on March 28th. Sadly I won’t be able to make it, but I will be there in spirit!

UPDATE June 2007: I have Gourmet Land's new gluten free menu sitting in front of me. It is too good to be true. Almost the entire menu can now be made gluten free! There are 14 appetizers and salads including egg rolls, ginger spare ribs and warm duck salad; 15 seafood, beef, pork and chicken dishes including Orange Beef, Chinese BBQ Pork and Devilish Calamari; 10 vegetable, tofu, rice and noodle dishes including Singapore Noodles, Chow Fun and Tam Noodles; 4 desserts including a chocolate tort, chocolate truffle and mango sorbet; and Redbridge Beer and 2 potato vodkas! Book your plane ticket to NY now or if you are lucky enough to live in NY, go eat some gluten free Chinese food!

Gourmet Land 1588 2nd Ave, New York 10028 Btwn 82nd & 83rd St Phone: 212-772-8700

Martha Stewart goes Gluten-Free

2008-02-04T11:08:00.000-05:00

Ok, she hasn't yet, but she could if you vote for it here. Martha Stewart is hosting a contest for the next Big Idea. Alexis, Deputy Home Editor, has submitted an idea to publish a special magazine that offers delicious allergy-friendly recipes, making life for people with food allergies and sensitivities easier and more delicious. Millions of people, including Alexis, can't eat nuts, dairy, wheat or gluten, and she wants to empower people to make great recipes even if they can't use all the standard ingredients. You can vote once a day until February 7th.

Thanks to David and Kelly for the heads up. Since their posts, the Gluten-free big idea has moved from second place to an overwhelming first. Keep the votes coming.

Gus's Place - Gluten-Free Pioneers

2008-02-01T19:42:00.001-05:00

Gus' Place Montage, originally uploaded by A Gluten-Free Guide.

My virtual, and now real-life, friend, Sloane of Allergic Girl fame, recently wrote about having ‘Cheers’ experiences at restaurants. Being greeted warmly by familiar faces always lifts my spirits, but sometimes in a big city those experiences are few and far between. By having a few restaurants you patronize on a regular basis, you are more likely to have a ‘safe’ meal. Eating out is always risky but you can mitigate some of the risk by going to a regular stable of places. Aside from a safe meal, you may also have the opportunity to develop friendships with the server, manager or even the owner. If you are a regular reader, you know I have a pretty optimistic outlook on life, but cultivating the Cheers experience has been yet another blessing of my gluten-free lifestyle. Of course I wished I could eat the Chinese food at my brother’s wedding, and not have to worry about cross-contamination. I know it’s not easy, but I choose to focus on the positive and life-enriching aspects of Celiac.

Last weekend I had a great dinner at Gus’s Place on Bleecker street in the West Village. Gus’s restaurant is a small, warm space that makes me feel like I have stepped out of Manhattan and into a restaurant on a Mediterranean island. Truly, gluten-free pioneers, Gus’s Place was the first restaurant in NYC to participate in the Gluten-Free Restaurant Awareness Program. Their gluten-free options far outweigh their ‘glutenous’ ones.

Gus himself is almost always at the restaurant, full of cheer and a great love for people and food. With so many delicious options, you will need to eat a few meals there before you start to put a dent in all of the flavors they have to offer.

My favorite dish is a starter – the grilled octopus (we had to order two of these last weekend). It’s charred just right with big firm pieces that will convert even the most reticent seafood palate.

The grilled haloumi cheese is a Greek classic, one of the few cheeses that can withstand the heat of a grill without losing it’s form.

The mezedes plate gives a sampling of tastes – grilled lamb, lamb sausage, shrimp, stuffed grape leaves and tomatoes. My friend Mark declared it ‘the best lamb [he’d] ever had.”

The lamb sausage appetizer isn’t nearly as heavy as you might expect – it’s also surprisingly spicy.

I love the kalamata olive coulis on the pan roasted cod, and the filet just melts in your mouth.

The oven roasted feta, claypot chicken with polenta, ribeye with fries, and beet salad are just a few of the other gluten-free dishes.

And while they don’t make gluten-free pita, they do serve the amazing garlic feta spread with toasted gluten-free bread.

If you still have room for dessert after all of this excess, you can satiate your sweet tooth with crème brulee, flourless chocolate cake or Greek yogurt with honey and fruit. I’ve only made it to dessert once, but it didn’t disappoint.

Gus’s Place is full of memories of great food, friendly faces, warm greetings, and laughter. I hope you can make it there soon. Tell Gus I sent you.

Gus’s Place
Address: 192 Bleecker St, (at Macdougal St) New York 10012
Phone: 212-777-1660

This weekend I am looking forward to another ‘Cheers’ experience at Bistango. After dinner? My go-to spot is Pudding Stones. At home in CA, Carmines was our family restaurant. I haven’t been back since going gluten-free, but I still have great memories of the weekly meals. Do you have a favorite ‘Cheers’ experience?

Healthy Fig and Avocado Salsa Recipe

2008-01-29T19:08:00.001-05:00

Fig Avocado Salsa, originally uploaded by A Gluten-Free Guide.

It seems that everywhere I turn this week I am bombarded with Superbowl hype. Whether it’s about the teams dealing with illness and injury, the weather in Arizona, the commercials set to make a splashy debut, I just can’t seem to escape it. While football is not my favorite way to pass an afternoon or evening (much to my friend Strutter’s chagrin), I do love throwing a party. So it is with great relish that I read all of the Superbowl party menus with creative and classic savory snacks. Many of the menus have a version of homemade guacamole or salsa, so I thought it would be a good time to share one of my favorite recipes for a healthy fig and avocado salsa. This sweet and savory salsa combines a hint of spice with creamy fresh avocados to delightful effect.

This is a large recipe, great for a party. Just half the portions for a smaller group.

Healthy Fig and Avocado Salsa Recipe

1 cup diced dried figs or 3 cups diced fresh figs
juice of one lime
3 medium firm ripe California avocados, diced
3 fresh jalapenos, small diced, seeds and ribs removed
2-3 medium, vine-ripened tomatoes, diced, seeds removed
4 teaspoons honey
1 teaspoon fine sea salt
1 teaspoon ground coriander
1 teaspoon ground cumin
2 small cloves of garlic, minced

Combine all ingredients in a medium bowl and stir gently. Refrigerate several hours to let flavors blend. Serve with gluten-free corn tortilla chips.

(It’s great right away if you are like me and aren’t patient enough to wait for it to come out of the fridge.)

Rosa Mexicano - a spicy gluten-free lunch

2008-01-21T14:03:00.001-05:00

Rosa Mexicano Gluten-Free Lunch, originally uploaded by A Gluten-Free Guide.

When first faced with a lifetime of gluten-free eating many people envision a taste-free future of bland, tasteless meals of plain chicken and rice. When one is unfamiliar with the ingredients used by a restaurant there is little choice but to settle for such a bland but safe dish. A perusal of some of the amazing gluten-free food blogs reveals that one's taste buds can still dance with delight while being gluten-free. Mexican cuisine is a great option for creating a rich and spicy gluten-free meal. The corn tortillas, fresh meats, vegetables, rice, beans, fresh salsas and guacamole are typically naturally gluten-free. My stepdad and I made incredible homemade tamales last year, but when I want to satisfy my craving for Mexican food without an entire day of cooking I am lucky to have a few restaurant options in NYC.

Our office holiday lunch this year was at Rosa Mexicano, an upscale Mexican restaurant, started in NYC that now has locations in Atlanta, and Washington D.C. My first trip to Rosa Mexicano on the Upper West Side of Manhattan, was two years ago. It was disappointing at the time. The waiter only offered a few dishes that were gluten-free and was unable to confirm the gf status of their corn chips. My more recent trip exceeded my expectations, yielding a wealth of options and an extremely ‘gluten-informed’ server. While flour tortillas eliminate some options from the menu, I just viewed it as an aid in helping me narrow in on the other delicious dishes I COULD eat.

Our server confirmed the gf status of their corn chips and fresh made corn tortillas are gluten-free. They were great with the table-side guacamole.

We started with the Ceviche, a citrus marinated tuna, shrimp appetizer and the empanadas.

I chose not to eat the empanadas, they are deep fried which I tend to avoid, but they were unable to confirm them as 100% gluten-free. The server was informed enough about their ingredients to let me know that they are fried in dedicated oil but that the corn masa they use for that particular dish comes from a facility where they can’t guarantee there is no cross-contamination. The level of specificity he was able to give regarding the sourcing of ingredients was truly remarkable.

I ordered the Alambre De Camarones – grilled shrimp marinated in a garlic vinaigrette with onions, tomatoes and pico de gallo. It confirmed that eating gf can be a spicy treat for the tastebuds.

Other gluten-free options include many of their tacos – served hot in a cast iron skillet with cheese, chorizo chili, salsa and fresh warm corn tortillas. The grilled, marinated steak and Chilean sea bass were two that piqued my interest.

And for those looking for a more traditional Mexican dish, there are always the enchiladas made with corn tortillas and served with refried black beans and house rice.

The dessert offerings are the least impressive gluten-free options, with only ice cream and flan. But I certainly didn’t have room for dessert – and was happy to avoid the excess holiday calories!

While eating out is always risky, an informed server and chef can provide a gluten-free diner with a plethora of safe and delicious spicy dishes.

Rosa Mexicano - additional locations in Washington DC, Atlanta and NYC
61 Columbus Avenue at 62nd Street
New York, NY, 10023
Tel. (212) 977-7700

Kale - recipes with winter produce

2008-01-15T18:32:00.001-05:00

Chilean Sea Bass with Kale, Mushrooms and Butter beans, originally uploaded by A Gluten-Free Guide.

Kale is a nutritional powerhouse, but on it’s own, it’s flavor isn’t particularly pleasing to most. I set out to find a way to make a delicious dish featuring kale to take advantage of the natural source of vitamin C, A, Folic Acid, Calcium and Iron. I played with recipes for a couple weeks before settling on this version as my favorite. Use it as a side, or for some extra decadence, as a base for a piece of pan seared Chilean Sea Bass coated with forbidden black rice flour.

Tip: older kale is tougher and stronger in flavor - avoid this by choosing smaller bunches.

Balsamic Kale and Mushrooms Recipe

1 medium red onion, diced
1 Tablespoon of olive oil
1/4-1/2 pound sliced mushrooms
2 Tablespoons of aged balsamic vinegar
2 teaspoons dried thyme
1/2 pound kale, washed, large stems removed, cut into 2-3” pieces
3/4 cup butter beans, drained and rinsed
salt and pepper to taste

Heat oil in a large skillet over medium heat. Add onions; sauté until they start to soften, about 5-10 minutes. Add mushrooms and balsamic vinegar; stir 3-5 minutes. Add thyme and stir. Add kale pieces and cook until tender. Add butter beans until just warmed. Season with salt and pepper to taste.

Delicious and healthy, this recipe was another big hit during my visit home over the holidays.

Tini's Restaurant - a Taste of Italy in Manhattan

2008-01-07T07:09:00.001-05:00

Tini's Gluten-Free Restaurant NY, originally uploaded by A Gluten-Free Guide.

For a romantic evening or just delicious gluten-free food, Tini’s Italian Restaurant on Manhattan’s Upper East Side will please most every palate. I was able to visit this restaurant twice in the last two months. The environment is soothing, upscale and at the same time family friendly. This is a true Italian family owned restaurant. The owner, Enzo Lentini, greets regulars with a warmth and geniality I experienced during my recent trip to Italy . The food is simple, delicious and they strive to accommodate all gluten-free requests. Rather than a separate gluten-free menu, the few items that CANNOT be made gluten-free are starred.

Enzo Lentini relates that Tini's was inspired to be one of the first restaurants to participate in the Gluten-Free Restaurant Awareness Program after a close family friend was diagnosed with Celiac disease. Tini's gluten-free options give testament to the tasty delights they offer as part of GFRAP. During my first visit to Tini’s I ordered the scallops and polenta – a standout dish made with red wine, shitake mushrooms and butter.

I also enjoyed the grilled octopus and a taste of Andy’s Fennel Endive salad and Veal Scallopini. We were satisfied with all of our choices. I was also particularly pleased to see a Rosso di Montalcino on their wine list. It helped me hearken back to my afternoon at Poggio Antico.

Starting with the Fava and Chicory, a recipe from Enzo’s own mother, every bite demanded another until only the empty plate was left staring at my much satisfied countenance. It is one of the remarkable dishes I still crave and remember weeks later.

Another plate came with my main course, the Spigola Pugliese -- a bass filet in a simple sauce of black olives, fresh tomato wedges and basil-- providing me with yet another satisfying excursion in Tini's world. Simple ingredients produce a bright and flavorful dish. It reminded me of the call for simple cooking at La Chiusa.

My friend Kris ordered the stuffed artichokes and oxtail special. Kris has exacting standards for Italian food, having also lived in Tuscany; he was thrilled with everything Tini’s offered. (The stuffed artichokes are not naturally gluten-free, but they can be prepared gf upon request.)

While I didn’t order it during either visit, they offer most of their pasta preparations with gluten-free corn pasta. They have a few gluten-free dessert options as well, including a Chocolate Mousse, Panna Cotta, assorted gelati, and fresh fruit.

Tini's is not least expensive GFRAP restaurant, but the prices are not at all unreasonable for the location, ambiance and quality of food (appetizers average $10 and mains $18-25). It’s a taste of Italy without a seven-hour plane-ride. I look forward to many more dinners at Tini’s.

Tini's Ristorante Italiano Address: 1562 2nd Ave, New York 10028 At 81st St Phone: 212-628-3131

Gramercy Tavern Mixed Spiced Nuts Recipe

2008-01-01T07:07:00.001-05:00

Gramercy Tavern Mixed Spiced Nuts, originally uploaded by A Gluten-Free Guide.

My friend Fabrizio recently shared with me an Italian proverb: “Quello che si fa il primo dell’anno si fa tutto l’anno.” Translated: "That which you do at the beginning of the year you will do the rest of the year. " As 2007 ended, filled with family, friends, cooking and laughter, I can only hope to have even more of these treasures in 2008.

While home in California for the holidays, enjoying every moment with my new nephew, I had the opportunity to try out a few new recipes and revisit some classics. This recipe for spiced nuts was given to me during one of my delicious gluten-free dining experiences at Gramercy Tavern. The spice mix is quite large but as the bulk is sugar and salt, it’s not prohibitively expensive even if you only make the nuts two or three times.

Spice Mix
1/4 cup salt
1 1/2 cup sugar
2 teaspoons cinnamon
2 Tablespoons cumin
1 teaspoon cloves
1/2 cup cayenne
1/4 teaspoon nutmeg

Mix all ingredients and store in an airtight container for up to six months.

Gluten-Free Spiced Bar Nuts Recipe
1 Tablespoon sugar
1 Tablespoon water
2 Tablespoons corn syrup
1 1/2 cups raw unsalted cashews
1 1/2 cups raw unsalted pecans
1 1/2 cups raw unsalted walnuts
1 Tablespoon spice mix

Preheat oven to 325 degrees.

Heat sugar and water together in a small saucepan to form a simple syrup. In a mixing bowl, toss nuts with simple syrup and corn syrup to coat. Add spice mix and continue to stir.

Spread nut mixture evenly on a baking sheet lined with parchment paper.

Toast for 15 minutes, turning pan every five minutes. Cool completely and store in an airtight container for up to 30 days.

I now plan on experimenting with different combination of nuts and seeds. Almonds instead of cashews? Or maybe an Allergic Girl friendly version with peanuts and sunflower seeds?

Happy New Year! I appreciate every comment and email. Thank you for an incredible 2007. I wish you love, health and deliciousness in 2008.

Gluten-Free Cheesecake - better than the original!

2007-12-25T06:36:00.000-05:00

Easy Gluten-Free Cheesecake with Pecan Nut Crust, originally uploaded by A Gluten-Free Guide.

While I posted about this gluten-free cheesecake last year when I made it for Thanksgiving, I made it again for the holidays this week. My brother (who does not bestow praise often) declared it the best cheesecake he has ever tasted. It's a great example of simple ingredients bringing out spectacular results. I hope you are enjoying some time with family, friends and perhaps some deliciously simple food.

I live in New York City, a place known for its cheesecake. Before I had Celiac disease, a trip to Carnegie Deli for cheesecake was taken with each new visitor I helped to explore Manhattan. Carnegie Deli cheesecake is delicious, but I was never a fan of the crust. To me a cheesecake needed a graham cracker crust pure and simple.

One of the first gluten free treats I set out to conquer was crust. Pie crust and cheesecake crust – I needed to be a part of the holiday tradition. Well, much to my surprise, I was able to make a crust that is even more delicious with cheesecake than the graham cracker crust for which I had longed. Who knew that eating gluten free would keep delivering these small gifts at my door?

I served this cheesecake for dessert at Thanksgiving this year. I just wish it had fewer calories so I could indulge on a more regular basis!

Gluten Free Cheesecake with Nut Crust Supreme (Cheesecake recipe is from my Aunt Barbara, the crust is adapted from Bette Hagman’s “The Gluten Free Gourmet Bakes Dessert”)

Preheat oven to 350 degrees

Gluten Free Nut Crust Supreme
2 cups Pamela’s Gluten Free Baking Mix
½ cup dark brown sugar
2/3 cup cold unsalted butter, cut into pieces
1 cup finely chopped pecans

Spray cheesecake pan lightly with vegetable oil spray. In a medium bowl stir together the flour mix and brown sugar. Cut in the butter until fine crumbs form. Stir in the nuts and pat into your pan. The crust will be “crumbly” but will hold together once pressed into the pan. This will be more than enough for one large cheesecake and perhaps for a second smaller pie. Though it tastes so good on it’s own you may just end up eating it!

Barbara’s Classic Gluten Free Cheesecake
4 – 8 oz bars of gluten free cream cheese, softened
1 cup of granulated sugar
2 eggs
¼ teaspoon salt
1 teaspoon gluten free vanilla

Mix all of the ingredients with a beater until smooth and pour into the unbaked crust. Place in preheated oven for 30 minutes.

While that is baking, prepare the topping.

2 cups gluten free sour cream
¾ cup granulated sugar
½ teaspoon of gluten free almond extract
Juice from ½ a lemon

Mix the topping ingredients in a bowl. After the first 30 minutes of baking, remove the cheesecake and spoon the topping onto the cheesecake. Be careful not to overfill the pan. Return the cheesecake to the oven and bake for an additional 10-20 minutes. You may want to place a piece of foil under the cheesecake just to catch any drippings. Cooking times can vary dramatically depending upon the amount of topping you choose to use. Watch to see when it starts to solidify but don’t let it stay in so long that the crust begins to burn.

This recipe is easy to make but incredibly scrumptious, I promise.

Easy Chicken with Grapes and Crispy Bacon Recipe

2007-12-21T22:54:00.001-05:00

Easy Chicken with Grapes and Crispy Bacon, originally uploaded by A Gluten-Free Guide.

After all of my incredible gluten-free dining experiences in Italy this October, I attempted to recreate one particularly memorable dish upon my return home. Katie and I enjoyed all of the dishes we ordered in Lucca, but the roasted guinea fowl with grapes and crisped prosciutto left us both craving more.

My version is not identical but it gets close. The flavors are rich and warm – perfect for a fall or winter evening. It's easy to prepare, and while recipes like my Three Bean Turkey Chili will serve a large group, I like this recipe because it’s just right for two people.

Chicken with Grapes and Crispy Bacon Recipe
Serves 2

Ingredients
4 slices of bacon
1 Tablespoons unsalted butter
1 Tablespoon olive oil
1 whole chicken breast with skin bone-in, halved
1 shallot, minced
1 garlic clove, minced
2 teaspoons gluten-free flour (I used sorghum flour)
1/3 cup riesling wine
1/2 cup gluten-free chicken broth
2 teaspoons fresh lemon juice
1/2 teaspoon dried thyme
salt and pepper to taste
3/4 cup green seedless grapes, halved lengthwise

In a large skillet, cook the bacon until crisp, remove from pan, set aside and break into pieces. Heat the butter and oil over moderately high heat in the skillet with the bacon fat until the foam subsides. In the fat, brown the chicken on all sides for about 8 minutes, or until it's golden brown. Transfer it with tongs to a plate. Reduce the heat to moderately low and in the fat remaining in the skillet, cook the shallot and garlic for about 3 minutes. Stir in the flour and cook the roux, stirring, for about 2 minutes. Add the Riesling and cook the mixture, stirring, for 1 minute. Add the broth, lemon juice, thyme, and salt/pepper to taste and bring the mixture to a boil, stirring.

Return the chicken to the skillet with any juices from the plate and simmer the mixture, covered, for 15 minutes. Add the grapes and the bacon and simmer the mixture, uncovered, stirring occasionally, for 3 to 5 minutes, or until the chicken is cooked through.

The Best Gluten-Free Brownies Recipe

2007-12-18T06:00:00.001-05:00

The BEST Gluten-Free Brownies, originally uploaded by A Gluten-Free Guide.

My friend Heather, in San Francisco, is a fantastic cook. I take any cooking advice from her as fact. When she recommended a recipe for the BEST BROWNIES EVER, I did not take it lightly. I decided to put her hyperbole to the test and try a gluten-free version for my next party. This was an interesting gluten-free baking experiment because there were so many new factors – I was trying a new recipe, a new gluten-free flour mix and a new cooking technique – The Baker’s Edge pan. I usually stick to one new element for my cooking experiments, but fate smiled upon me and despite all of the previously untried factors the brownies lived up to Heather’s declaration as the best (gluten-free) brownies ever.

I highly recommend the Baker's Edge pan. I first discovered it when I was experimenting with a gluten-free version of David Lebovitz's Fruit and Nut Bar recipe. I worried that it would be difficult to get the brownies out of the pan or to clean up afterwards, but it really worked like a dream. It's a bit of a luxury, but how many luxurious things in today's world cost less than $40?

The Best Gluten-Free Brownies Recipe (adapted from the Tartine Bakery Recipe)

3/4 cup unsalted butter
1 pound gluten-free bittersweet chocolate, coarsely chopped
3/4 cup gluten-free flour mix (I used Deby’s Gluten-Free flour mix – made with rice flour, potato starch, tapioca flour, salt, and xanthan gum)
5 large eggs plus 1 egg white
2 cups light brown sugar, lightly packed
1/ 2 teaspoon salt
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Butter a 9-by-13 inch glass baking dish.

In a small saucepan, melt the butter over low heat. Melt the chocolate in a double boiler and add the melted butter. Remove from the heat and set aside to cool.

Sift the flour into a small mixing bowl. Set aside. In a medium mixing bowl, combine the eggs, sugar, salt and vanilla. Using a mixer fitted with the whisk attachment, beat on high speed until the mixture thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, 4 to 5 minutes.

Using a rubber spatula, fold the cooled chocolate into the egg mixture. Add the flour and fold it in quickly but gently with the rubber spatula so that you don't deflate the air that's been incorporated into the eggs.

Pour the batter into the prepared dish and smooth the top with the spatula.

Bake until the top looks slightly cracked and feels soft to the touch, 25-30 minutes. Let cool completely on a wire rack.

Using a sharp knife, cut into squares. The brownies will keep in an airtight container in a cool place for up to 1 week. Though I can't imagine them sitting around for that long - they are just that good.

You can't use a cake tester or toothpick to judge doneness. Because the batter has a high percentage of chocolate, the tester comes out wet even if the brownies are done. But look at that gooey chocolate goodness!

Gluten-Free Pizza Takes Manhattan

2007-12-17T06:16:00.001-05:00

Mozzarelli's GF Pizza and Pasta, originally uploaded by A Gluten-Free Guide.

Yesterday, Mozzarelli’s pizzeria in NYC hosted a Gluten-Free day. The restaurant is usually closed on Saturdays and Sundays, but they opened for a special Sunday Gluten-Free extravaganza. They prepared a whole restaurant full of gluten-free pizza, pasta, desserts and more.

With countless types of pizza, homemade ravioli and even gluten-free zeppoli (the Italian version of doughnuts – but lighter and yummier) I was in a quandary – how could I possibly choose? Luckily, they were giving samples of the great penne alla vodka and gluten-free pasta with pesto sauce. They could pack anything to go, so I ordered the spinach quiche, chicken parmigiano, and two slices of pizza.

I had the chance to talk to Chef Ronny, the genius behind the NY style gluten-free pizza crust. The best balance of texture, flavor and crunch that I have had since my Celiac diagnosis. He was inspired by his niece, who was unable to eat at his restaurant until he developed the special menu. Ronny is excited by the challenge and was particularly proud of the homemade gluten-free breadcrumbs he perfected for yesterday’s menu. Thank goodness, because that enabled him to create the scrumptious eggplant pizza and chicken parm.

The gluten-free zeppoli were perfect – even lighter and more delicate than the gluten-free doughnut holes I had in Denver. They were such a hit they sold out well before closing. But my favorite dessert was the gluten-free cheesecake. Definitely the best I have had in a restaurant (I am partial to my homemade gluten-free cheesecake recipe).

Mozzarelli’s hosted a gluten-free day back in November, but I was in VA being forced to watch football that weekend and missed out on the celebration. If there is continued demand, Mozzarelli’s hopes to host Gluten-Free pizza, pasta and dessert Sundays once a month. I will keep everyone updated when the next event is scheduled. In the meantime, on weekdays they have a selection of 3-4 types of gluten-free pizza by the slice: separated from the regular gluten-glutton pizza and prepared with dedicated equipment. It’s such a luxury to be able to run into a local pizzeria, grab a single gluten-free slice and know that they are taking care to prevent cross-contamination.

Ronny and I had a great time talking about gluten-free baking. I am sure he will continue to excel when facing the challenge and look forward to tasting his new creations. Thank you to everyone at Mozzarelli's for their warmth, enthusiasm and a delectable gluten-free menu.

Mozzarelli's GF Pie Fresh From the Oven, originally uploaded by A Gluten-Free Guide.

Mozzarelli’s
38 E 23rd St, New York 10010
Btwn Park & Madison Ave
Phone: 212-475-6777
Fax: 212-475-6888
Open: Mon-Fri 11am-7pm

Gluten-Free Three-Bean Turkey Chili Recipe

2007-12-15T11:16:00.002-05:00

Healthy Turkey Three Bean Chili, originally uploaded by A Gluten-Free Guide.

My sister-in-law, Jenn, is becoming one of my favorite food confidants. She recently called me asking for advice on salads to make. While, I love this salad, I recommended that during winter she explore some warm and hearty soups and wait for warmer weather for her salad adventures. Since we are both looking for healthy everyday recipes, I decided to experiment with turkey chili and report back on the results. This healthy, heart-warming winter recipe is surprisingly rich and flavorful without a lot of fat or calories. While cinnamon and cocoa powder may usually be associated with sweet rather than savory recipes, they add a complexity to the flavors here that won't disappoint. If you are looking for another savory recipe that highlights chocolate, try my homemade gluten-free tamales recipe.

While there are a lot of ingredients in the turkey chili recipe, it's still pretty simple to prepare. Since I was cooking for just little ol’ me, I froze the leftovers in single serving containers and was able to enjoy the fruits of my labors for lunch or dinner for much longer, whenever the craving struck. The optional topping of cilantro and plain low-fat yogurt or light sour cream really highlights the spices. I hope Jenn enjoys the chili as much as I did.

Turkey Chili Prep, originally uploaded by A Gluten-Free Guide.

Gluten-Free Three Bean Turkey Chili Recipe (adapted from Epicurious)

1 tablespoon vegetable oil
2 medium onions, chopped
2 seeded minced jalapenos
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground turkey
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 teaspoon red chili flakes
1 28-ounce can whole tomatoes
3 cups chicken stock or canned gluten-free broth
1 8-ounce can tomato sauce
1 15-ounce cans small white beans, rinsed, drained
1 15-ounce cans kidney beans, rinsed, drained
1 15-ounce cans black beans, rinsed, drained

Chopped fresh cilantro
Plain low-fat yogurt or light sour cream

Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)

Ladle chili into bowls. Pass cilantro and yogurt separately.

Surviving The Holidays Gluten-Free

2007-12-13T07:23:00.001-05:00

It’s that time of year again, holiday parties are in full swing. But what is the best way to stay gluten-free without feeling totally left out of the holiday celebrations?

I saw an interesting feature on the news about how to keep the holiday weight gain from creeping up on you. Eat before the party and bring a healthy dish -- the tips seemed to fit perfectly with how to stay gluten-free. So if you are feeling deprived, just think how much better you will feel when everyone else is making their New Years’ Resolutions to lose the weight they gained.

1. Eat before you go to the party – this strategy is especially important for work or other holiday parties where you don’t have a personal relationship with the host. It’s a common strategy for those of us with Celiac – someone even created a tshirt for us.

2. Bring your own gluten-free dish – It’s difficult for someone unfamiliar with gluten-free requirements to understand which ingredients are off limits. Depending upon the party, you can bring a meal for yourself or why not offer to bring some gluten-free goodies for everyone to enjoy?

3. Be aware of cross-contamination – even if some of the dishes are gluten free, it’s easy for someone to casually use the same serving utensil for gluten and gluten-free dishes alike. Last night I was at a party, ready to eat some delicious hummus and veggies the host had for me. Right as I was about to take a bite I saw someone dip a cracker from another table in the hummus. Luckily I saw it happen BEFORE I took a bite.

4. Talk to the host beforehand – You could ask them to set aside any gluten-free appetizers before they are “glutened” I always try to let the host know that I will be eating beforehand or bringing something that I can eat so that they don’t have to worry about my dietary restrictions. If you do bring your own dish or eat beforehand, let the host know you appreciate the effort and are really excited about the party but that you don’t want to add an extra level of stress to their party planning.

5.Call the restaurant a few days in advance – If one of your holiday parties is at a restaurant, check online to see if they have a menu. Call the manager and let them know when you will be there and what party you are attending. Ask what the options are and see if the chef can accommodate your needs. If it’s a prix fixe menu they need lead time to have a separate dish for you. If they are unable to accommodate you then at least you have enough notice to eat beforehand or bring something gluten-free.

6. Be part of the planning – If it’s a work party or a group gathering get involved at the planning stages and you may be able to have the party at a "gluten-free friendly" establishment.

7. Throw your own holiday party – make it all gluten-free and relax as you enjoy everything being served (though beware, you may have to make the New Year’s Resolution with everyone else)

8. Focus on the people not the food - that's the most important part of the holidays so try to enjoy all of the opportunities you have to celebrate with family and friends.

Gluten-Free Chocolate Pecan Pie Recipe

2007-12-11T06:06:00.001-05:00

Gluten-Free Chocolate Pecan Pie , originally uploaded by A Gluten-Free Guide.

Oh Whole Foods, I already loved you but now you truly have my heart. Why am I expressing such love for a grocery store? Well, aside from all of the wonderful gluten-free products that Whole Foods has carried for years, they recently added frozen gluten-free piecrusts to their Gluten-Free Bakehouse line.While in general, I prefer to make things from scratch, a flaky, gluten-free pastry crust is not that easy. I used the Gluten-Free pantry mix to make crust for a delicious gluten-free pumpkin pie last year. But when the Delphi Celiac Forums started buzzing about the Whole Foods frozen piecrusts, I knew I had to find a pie recipe to try them out. The results were incredible, the Chocolate Pecan Pie and the crust were a huge hit at my holiday soiree this year.

Gluten-Free Chocolate Pecan Pie (adapted from Karo Syrup Recipe Collection)

3 eggs
1 cup sugar
1 cup dark corn syrup
5 ounces semisweet gluten-free chocolate
2 tablespoons butter, melted
1 teaspoon gluten-free vanilla
1 1/2 cups raw pecans
1 (9-inch) unbaked or frozen deep-dish pie crust

Preheat oven to 350°F.

In a double boiler, gently melt the chocolate and set aside to cool slightly. If you don’t have a double boiler, set up a large pyrex bowl over a saucepot with simmering water.

In medium bowl, beat eggs slightly with a fork. Add sugar, Corn Syrup, chocolate, margarine and vanilla; stir until well blended. Stir in pecans. Pour into pie crust.

Bake 50 to 55 minutes or until center of pie appears barely set. Cool on wire rack.

To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

It will be messy when you cut into it - but that's just part of the fun of pecan pie! And if you can't find the frozen crusts and are too overwhelmed to make the crust yourself, you can always try Cassandra's Easy Crustless Pecan Pie.

Gluten-Free Dark Chocolate Almond Bark Recipe

2007-12-05T06:45:00.002-05:00

Dark Chocolate Almond Bark, originally uploaded by A Gluten Free Guide.

As I gear up for my annual holiday soiree, I want to share a quick and easy gluten-free dessert recipe that is sure to please your guests. I made this for a recent party and it was a huge success. I was looking to create something to pair with a decadent Raspberry dessert wine that I originally discovered during a Sunday afternoon in Brooklyn with Chris and Jed.

I turned to my favorite resource for kitchen experimentation – the book Culinary Artistry. It gives a list of food matches made in heaven. After pouring through the pairings, I knew raspberry, dark chocolate, caramel and almonds were the flavors I wanted to bring together. I decided to adapt an old standby, my Vanilla Butterscotch Bark recipe. I kept the butterscotch and used dark chocolate and almonds. The result was incredible on its own and even better when paired with the luscious flavor of the Bonny Doon Raspberry Framboise.

This is great for a party or would make a lovely homemade gift.

Good luck planning your holiday festivities – enjoy the season!

Gluten-Free Dark Chocolate Almond Bark Recipe

2 cups gluten-free semi-sweet chocolate chips (I used Guittard brand)
2 cups gluten-free butterscotch chips (also Guittard)
¾ cup toasted sliced or slivered blanched almonds

Prep work - Toast the almonds in the oven at 300 degrees for 6-8 minutes

Reserve ¼ cup each of the chocolate and butterscotch chips.

In a microwave safe bowl, melt the chocolate chips, 2 minutes on high, stirring every 30 seconds.

Spread the melted chips on a cookie sheet lined with wax paper.

Melt the butterscotch chips with the same method. Pour the butterscotch mixture on top of the chocolate and swirl with a toothpick.

Spread the reserved chips and almonds throughout the tray, gently pressing them into the mixture. Refrigerate for one hour. Break into pieces before serving.

If you are looking to serve a savory snack while entertaining - try this Rosemary Roasted Cashew Recipe - it's another dish your guests will adore!

Café Atlantico - A Gluten-Free Guide Reader Request

2007-11-29T19:10:00.001-05:00

Cafe Atlantico Montage, originally uploaded by A Gluten Free Guide.

Café Atlantico, an upscale restaurant in downtown Washington D.C., was the site of a recent brunch with my Dad, Aunt Judy and Uncle Rick. This meal, with its numerous gluten-free dishes, brought my weekend of family, food and football to a close on a high note.

Upon request, Café Atlantico provides customers with an allergen menu, outlining all of the potential allergy restrictions in each dish. The restaurant offers Latin fusion food served dim sum style (multiple small plates) for weekend brunch. Because dim sum dining is usually a shared experience, my family opted to eat purely from the gluten-free offerings. With more than 15 gluten-free choices, no one felt restricted.

While I couldn’t have the chips served with the fresh-made guacamole, the rest of the meal was free of gluten and full of flavor. I find dim sum plates are usually a little too small for my gluten-free appetite, but it was great to have the opportunity to try so many different dishes at a restaurant so far from home.

The scallops with orange puree, duck confit with passion fruit oil, cauliflower quinoa, and hot and cold foie gras and corn soup were just a few of the standouts.

On the sweeter side – I loved the coconut and crispy rice with ginger and my mango lime soup with meringue dessert.

I made a special effort to visit Café Atlantico after receiving this incredible letter about Chef Edgar Steele a few months ago.

"Dear Catherine,

I understand that you are a New York Native, but in case you covered any gluten-free restaurants in other cities I really wanted to bring a certain place/chef to your attention. There is an absolutely wonderful chef in the Washington D.C. area, Edgar Steel at Cafe Atlantico. I know this restaurant has been involved in Celiac Awareness before, but Edgar has truly gone above and beyond to accommodate me. Not only am I allergic to gluten, I also cannot have any dairy. Edgar spoke with me on the phone before my first visit there, wrote me to walk through the menu and all of the items that were safe for me, and the food was absolutely delicious. The restaurant staff are kind and clearly sensitive to these issues, and I am very sad to be leaving Washington after this summer and this wonderful place for anyone with gluten allergies (and other allergies!) to eat. Finally, since it was my 21st birthday this week, Edgar offered to prepare me a special brunch he is creating this morning that is both gluten and dairy free from their dim sum menu. Being someone who is just a college student and not a VIP in any way, and having had some awful experiences at restaurants, I have just been completely blown away by how well I have been taken care of by Cafe Atlantico. I do not know if there is a way to let other celiacs know what a wonderful chef this is but, I would really like to pass along this information since Edgar has done an absolutely phenomenal job withmy needs.

Thank you very much,

Sincerely,
Rachel Rothschild"

Thank you Rachel, for drawing my attention to this talented chef and restaurant. They happily accommodate dietary requests with graciousness and charm. I recommend Café Atlantico to anyone looking for a great meal full of interesting flavors and textures.

If anyone has another restaurant or product you would like me to try, please send me an email or post it in the comments. It’s only by sharing information with each other that we can get the word out about great gluten-free options!

Cafe Atlantico - Address: 405 8th Street NW - Washington, DC 20004 - Tel: (202) 393-0812

Gluten-Free Chinese Food Comes Back to Manhattan – Lilli and Loo

2007-11-21T21:50:00.000-05:00

Lilli and Loo Montage, originally uploaded by A Gluten Free Guide.

While you may have mourned the recent loss of Gourmetland's gluten-free Chinese food menu, Lilli and Loo brings fantastic gluten-free asian cuisine back to NYC. More than just Chinese food, Lilli and Loo offers an entire pan-asian gluten-free menu – fully vetted and approved by the Gluten-Free Restaurant Awareness Program (GFRAP).

Owners Maggie and Alfred worked for five months to perfect their gluten-free recipes unveiling their gluten-free menu last week. The pan-asian offering reflects their Malaysian roots while their gluten-free offerings look for inspiration to their business partner's daughter, Vanessa, who has Celiac disease. After becoming accustomed to creating special dishes and using wheat-free soy sauce for Vanessa, they decided to reach out to a GFRAP representative to give a safe gluten-free Asian dining experience to more of Manhattan. Not content to provide merely "safe" food, they strive to offer customers "real" food rich with flavor and exotic spices. Their efforts pay rich dividends to all who dine at Lilli and Loo.

Maggie and Alfred display genuine care for their patrons and impressive knowledge about food. There are many intricacies involved with gluten-free cooking: being aware of cross-contamination dangers, checking for hidden sources of gluten, knowing which brands of fish sauce or rice noodles are gluten-free, etc. At Lilli and Loo patrons can dine with confidence that the owners knowledge of such intricacies is nonpareil. After noting their warmth and friendliness, I was struck by Alfred's love of food. This man is a kindred spirit to any foodie.

Alfred derives evident pleasure in discussing food, recipes and ingredients. He delightedly explained to me that arrowroot starch gives their gluten-free sauces a better texture and clearer consistency. His energy levels rose as he talked about all of the attention and detail brought to bear in creating truly outstanding gluten-free recipes. Alfred's eyes twinkled as he described the ingredients in the fresh Saigon spring rolls and dipping sauce. Strike up a conversation with Alfred about the subtleties and nuances of food preparation and you will soon find yourself soaking up insights from a true culinary artist. At Lilli and Loo I felt the tangible graciousness and joy towards creating great gluten-free food that I experienced during my culinary feasts in Italy.

After all of this discussion about the menu, my stomach was rumbling. I wanted to eat some of Alfred's creations! Joined for dinner by my gluten-free stalwart Molly and my little sister Alex, the quantity we ate belied our small statures. But since I still didn't get to sample everything; a follow up visit is necessary -ah, but I get ahead of myself.

We started with the Fresh Saigon Roll, made with fresh mango, avocado and rice vermicelli in a rice paper wrapper. It was presented beautifully with a strip of nori to add a depth of color. The best part was the spicy mint dipping sauce – fresh basil, cilantro and ginger make this sauce something I would have eaten with a spoon had decorum not gotten the better of me. Molly's comment about the sauce is illustrative: "this is ridiculous it's so good." It's fresh and subtle with a spicy finish.

The Tom Yum Seafood soup was next. This hot & spicy lemongrass kaffir lime broth with seafood okra, tomato and mushrooms is VERY spicy but we all loved the heat – Alex said she had never had a soup with so much flavor.

To round out our appetizers we ordered the Thai Chicken Lettuce Wraps. The pineapple and fresh ginger add a fresh sweet taste that surprises and delights.

The Pomegranate Teriyaki Grilled Chicken is sweet but with a bite “like a pomegranate.” I love it when the flavors of ingredients are highlighted instead of hidden. The steamed vegetables were cooked perfectly, with just a hint of crisp and crunch.

The Borneo Orange Chicken is made with crispy white meat and a spicy mandarin orange sauce. Molly, who is generally a vegetarian, decided to give one piece a try. That piece was so intoxicating she kept going back for more, eventually finishing the dish. When you have to fight a vegetarian for a chicken dish, it must be good.

My favorite was the Asian Shrimp Ratatouille – diced tomatoes, eggplant, zucchini and peppers in a sweet and sour sesame garlic sauce. The eggplant was better than the special at Gobo. I could eat this dish every night for a week without tiring of it.

Alfred is working to expand the gluten-free menu in the coming weeks and if this location's offering takes off they will look into developing gluten-free menus for the other three Lilli and Loo locations in Manhattan. I have an extra incentive to help make this happen since their uptown location would deliver to my apartment. If you are lucky enough to live within a 15 block radius of 61 st and Lexington, you can already order a gluten-free meal to be delivered to your door.

Before leaving, I met the other partner whose daughter inspired this great addition to the GFRAP roster. He told me that they are open to suggestions because they aren't doing it for the money but to do what is right for customers. I had an incredible meal start to finish – my only suggestion would be to have some alternative to the 'gluten-filled' fortune cookie for the gluten-free customers. Maybe just serving a fortune on a plate rather than the cookie. Anyone have any ideas?

Lilli and Loo: 792 Lexington Ave, New York 10021 Btwn 61st & 62nd St Phone: 212-421-7800

Fall = Family, Food and…Football?

2007-11-20T05:51:00.001-05:00

UVA Football 2007 montage, originally uploaded by A Gluten Free Guide.

For me, autumn is the season of Thanksgiving, time spent with loved ones, the pleasures of rich warm foods, and the vibrant colors of the foliage before the leaves fall, leaving the trees bare for winter. I know for many though, fall means only one thing – FOOTBALL (Jim, Dad – I’m talking to you). If you have seen the craziness inspired by Fantasy Football Leagues or tried to pry a loved one away from a game, you know that football is taken very seriously by its devoted fans. It’s not my thing, but I know not everyone appreciates my passions – yoga, cooking, reading, TV and film.

You might wonder then how I ended up on a weekend trip that was dedicated primarily to football. Waking up at 6AM to ensure our arrival at 10AM tailgating would not be my first choice for a Saturday activity. I was lured down to Charlottesville, VA to attend a game at my Alma Mater with my football fan father. Attending a game seemed a small price for me to pay in order to enjoy the other aspects of fall – visits with my aunts and grandmother, fall foliage on Route 29 and a spectacular meal at one of Charlottesville’s best restaurants (on Dad’s dime of course). As it turned out, the unexpected happened, the football far outshone the meal.

During most of my time in Charlottesville, my meals were on a student’s budget – with occasional highlights when a parent or relative would visit. So I was excited to revisit this charming college town with knowledge that we would be dining at The Boars Head Inn. While the Old Mill Restaurant at the Boars Head boasts a reputation for fine dining and customer service, we were summarily disappointed. As part of my blog I usually highlight restaurants that have gone out of their way to insure a safe and delicious gluten-free dining experience. Sadly there are plenty of so-so meals that never make it to the “Gluten-Free Guide.”

The dining experience at the Boars Head merits highlighting because the restaurant managers and employees were emphatic about their ability to create a safe gluten-free dining experience for me before we ever arrived in Charlottesville. Also the rendezvous with disappointment was severe after so many college years of imagining how exquisite the dining experience must be at the Boars Head. It was shocking to see mistakes in their gluten-free annotated menu, including cous-cous labedled as gluten-free. Rather than suggest alternate gluten-free sauces for dishes, I was given the option of having most of the main courses dry. While this might be acceptable at a less expensive restaurant, I would expect more from a restaurant of this supposed caliber.

After the initial mistakes on the menu, the service continued to be unimpressive. Before receiving our first course, I was casually served a pastry amuse bouche - definitely not a gluten-free item. When I pointed out the mistake, there was no apology merely an “OK” as they took the plate away.

My spinach salad was served dry with one cipollini onion and 4 pecans. How did that warrant a $10 price tag?

The menu's description of my main course did a great job of whetting my appetite: “Day Boat Scallop - Braised Short Rib Pavé - Caramelized Root Vegetables served with a sherry vinagrette” Sounds great doesn’t it? Well the execution was less than stellar – there was WAY too much salt on my scallops (this is coming from someone who generally uses LOTS of salt) and the short ribs were dry and without flavor.

The gluten-filled dishes my father ordered were equally disappointing – his dressed greens with marinated tomatoes merited a “C” on his rating scale and his salmon was not prepared as requested.

When our server returned with a dessert menu, I was given four gluten free options: A Duo of Chocolate – a flourless cake and chocolate panna cotta, crème brulee, a cheese plate, or assorted homemade ice creams and sorbets. My father ordered the Duo of Chocolate, saving me from potential ‘glutening’ as he ate the gluten-filled cookies and pretzels that were part of the cake.

We shared the crème brulee and ice creams. They were average but not remarkable. If I hadn’t been photographing them and taking notes for the blog, I would not have remembered either one. (We didn’t even consider the cheese plate as it only offered three rather unremarkable options – Brie, Smoked Gouda and Stilton – you don’t need a full-time Fromager to come up with more inspired alternatives.)

The one bright spot of our evening was a member of the waitstaff - Ana from El Salvador, a charming woman who seemed genuinely happy to help; she provided a stark contrast from the rest of the lackadaisical service we received. Perhaps we hit the Old Mill Restaurant on an off night, but they seem to be relying on a long reputation as "best in Charlottesville" rather than proving it. The preparation of the food we were served appeared to lack any real thought or effort, yet the prices were higher than many fine dining restaurants in Manhattan. Hopefully, my next trip down to C'ville will provide more exciting gluten-free dining experiences for me to share. Now to the good part - Virginia won an exciting football game over a tough Wake Forest squad.

(Following the football theme - for anyone looking for quality television – I would like to take this opportunity to say PLEASE watch Friday Night Lights. It’s one of the best shows on TV. Whether you’re a football fan or not, it surely won’t disappoint.)

Boars Head Inn: 200 Ednam Drive in Charlottesville, Virginia 22903 Phone: (434) 972-2230

Gluten-Free Thanksgiving Recipes and Tips

2007-11-12T22:31:00.001-05:00

Sweet Potato Fries 2, originally uploaded by A Gluten Free Guide.

Staying sane during the holidays is a challenge even without a gluten-free diet to worry about. As now is the time that many people are trying to figure out the best way to tackle Thanksgiving, here are a few of the best strategies and recipes for creating a delicious gluten-free Thanksgiving feast.

I was diagnosed shortly before Thanksgiving three years ago. I remember how incredibly overwhelmed and confused I was. Many of the traditional Thanksgiving dishes are full of gluten, but after three years of gluten-free living, I’ve discovered that it’s possible to fix an entire meal free of gluten that’s just as delicious as the original version. Here are a few of my favorite gluten-free Thanksgiving recipes and tips for surviving with your sanity intact.

1. Turkey – first of all make sure that the Turkey you get is gluten-free. Some turkeys are injected with a broth or TVP that contains gluten. Check the ingredients or call to be sure. And if you haven’t ever tried brining a turkey, I highly recommend it. I tried it two years ago for the first time and was not disappointed. To speed up cooking some recommend using a microwave to “parcook” your bird then finish it in the oven. I can’t speak from experience here, but let me know if any of you try it. Others recommend a separate roaster to free up the oven for side dishes. (Also, don’t forget that it can take a few days for a frozen turkey to defrost in your refrigerator)

2. Stuffing – After two years of unsuccessful attempts, I made two versions of GREAT gluten-free stuffing last year: a classic stuffing with mushrooms and onions and a cornbread stuffing with cranberries and Italian parsley. Try taking your family’s recipe and make it with gluten-free bread, most likely it will be just as good as the original version. Or in lieu of a gluten-free bread stuffing, a mushroom rice stuffing would make a great alternative.While you can use a classic gluten-free stuffing recipe to stuff your turkey, I actually found stuffing the turkey with fresh herbs and citrus fruit gives the meat better flavor and the final result is more moist.

3. Gravy – Shauna shows how easy it can be to make a gluten-free gravy using one of the many gluten-free flours safe for Celiacs. If you are too tired to even attempt that, you can use a gluten-free gravy mix like those made by Road’s End Organic.

4. Rolls – I have yet to find a classic gluten-free roll recipe that completely lives up to the gluten-version. But the chebe cheese rolls I made at last year's gathering were a huge hit. Or make this gluten-free almond bread and serve warm and sliced, instead of rolls.

5. Green-bean casserole – I mourned the loss of green bean casserole the first year I was diagnosed with Celiac. After that first year I set out to make my own gluten-free version. Using a recipe from Jen on Delphi forums, I used Imagine brand portabello mushroom soup as the base, sautéed fresh mushrooms and Thai Import gluten-free fried onions as the topping. It was better than anything I made with condensed cream of mushroom soup. If you don’t want to order the Thai Import fried onions, try some gluten-free potato chips or Funyuns crumbled on top as a topping.

6. Dessert – I made my gluten-free pumpkin pie last year with Gluten-Free Pantry Pie Crust mix. The gluten-free cheesecake I prepared with Bette Hagman’s Nut Crust Supreme. While my Mom would consider it sacrilegious to use a pre-made pie crust, the Whole Foods near me now carries TWO different versions of frozen gluten-free pie crusts. I can't vouch for them since I haven't used them, but I am amazed at how many new products are available each year. If you want to avoid crust all together, you can try Julie's tip from Delphi Forum to bake your pumpkin pie filling in an oblong cake pan by itself. It's still delicious, lower in calories, and completely gluten-free.

7. Remember the Reason for the Holiday - Bobbie on the Delphi Forums – to whom I will always be grateful for the classic gluten-free stuffing recipe offers this incredible advice:
“The best tip I have is for people to keep it simple and to relax. Thanksgiving is a time for A) thanking God for all we have and B) sharing time with people we cherish. If your house isn't spotless--so what? With all those people there, who's gonna notice, and you're only going to have to clean up again afterwards. Don't try to dazzle folk with fancy food--you'll be too busy and harried to enjoy the presence of your friends and family.

As far as Celiac Disease--if it's at your house, it's your party. Make it all GF if that's best for you. If it's at someone else's house, you'll have to go with the flow. If they're willing to adapt, thank them and enjoy. If they're not, make sure you bring or cook food that's every bit as good as what everyone else has and enjoy.

And never forget that the whole purpose of Thanksgiving is to be grateful. Take some time to think about everything there is in your life that is good and beautiful and wonderful--beginning with every breath you take.”

I couldn’t have said it any better. Finally, here are two new recipes to add to your gluten-free arsenal. The holidays tend to be filled with heavy and sometime rather unhealthy dishes. These two Thanksgiving sides are naturally gluten-free, on the lighter side, but rich in flavor.

Sweet Potato Fries, originally uploaded by A Gluten Free Guide.

Oven-Baked Sweet Potato Fries with Lime and Cilantro (from Eat Food Nutrition)
Serves 4

Ingredients:
2 medium sweet potatoes
Nonstick cooking spray oil
Kosher salt and coarsely ground black pepper, to taste
3 tablespoons coarsely chopped cilantro
2 tablespoons lime zest

Preheat oven to 475 F
Scrub potatoes (do not peel), and cut into even wedges or thick strips, about 1/2-inch thick
Lightly spray oil across a large baking sheet; be sure to cover entire surface area. Arrange the potato sticks in a single layer on the baking sheet. Lightly spray a small amount of additional oil across the potatoes. Season with salt and pepper to taste.

Bake uncovered for 10 minutes, Remove from oven, and flip over each fry with tongs. Continue baking for an additional 10-12 minutes. Remove from oven and transfer onto paper towels to drain briefly. Transfer fries to a bowl, and toss with lime and cilantro. Serve immediately.

Cranberry Succotash Prep, originally uploaded by A Gluten Free Guide.

Corn and Cranberry Succotash (from Eat Food Nutrition)
Serves 8

Ingredients:
2 tablespoons olive oil
2 cups diced sweet potato
3 cups frozen shelled edamame, thawed
3 cups cooked corn (roasted, boiled, or thawed frozen corn)
1 cup frozen cranberries, thawed
1 cup gf vegetable stock
2 teaspoons kosher salt
3 tablespoons finely chopped fresh sage

Heat olive oil over medium-high heat in a large nonstick skillet. Add sweet potato and sauté until potatoes start to lightly brown and soften about 7 minutes.

Stir in edamame, corn and cranberries; sauté for another 2-4 minutes. Add stock, and continue cooking until most of the stock is asorbed and cranberries have softened, about 5 minutes. Lower heat to medium-low, and season with salt and pepper. Stir in sage right before serving.

For more gluten-free thanksgiving recipes, Ms. GF Bay, provides another wonderful roundup.

A Gluten-Free Wedding And Anniversary

2007-11-10T12:36:00.001-05:00

So the wedding wasn't mine, but the anniversary is. Today marks the one year birthday of my blog "A Gluten-Free Guide" and the three year anniversary of my diagnosis. I started this blog primarily as a place to keep my favorite links, recipes and resources. After putting in a lot of work into learning how to best manage a gluten-free diet without it hindering my lifestyle, I wanted to share any tips or information I had with others. Celiac Disease is unique in the sense that the people who have the disease are frequently the ones with the most information. While my doctor was great and went through the right steps for diagnosis, I know many aren't so lucky. Even with a great doctor, the pamphlet of diet information I was given to guide me through living gluten-free was sparse, outdated and incorrect. As a result, people with Celiac Disease must look to each other for products, recipes, help and advice.

I can’t imagine where I would be without the support of family, friends, the Delphi Forums, other gluten-free bloggers, and thousands of google searches. Thank you! Information is power and we need to share it. If my knowledge and what I learned from my mistakes make it easier for even just a few other people struggling with the same frustrations, it makes it all worthwhile. I truly believe that everything happens for a reason. As much as I have struggled and cried when things didn’t turn out the way I hoped, living gluten-free has brought me more joy and unexpected connections that I ever dreamed possible. I’ve met incredibly strong and vibrant people in person (and on-line), eaten more deliciously than ever before, developed new cooking skills, rediscovered a love for writing and started toying with photography. I can only imagine what the upcoming year has in store - equally amazing opportunities and challenges await.

I would like to share with you a letter I received from a beautiful new bride who used my recipe for gluten-free cupcakes at her wedding.

"Hiya, it's Gabrielle who posted on your blog with many questions about your cupcake recipe. I wasn't sure you got these and with all the help you gave me I wanted to make sure you were able to see that I used that recipe.

I was home for almost a month before the wedding with my mom who can't eat gluten either. She hasn't had a cupcake in 15 years, and when she had these she actually started crying, no joke.

I was able to give the lady who was making my cupcakes the recipe I got from your blog, she loved them herself. We had half gluten-free and half regular, we ended up having about 4-5 people who couldn't or chose to eat gluten-free there so it worked out pretty well. Nobody could tell the difference anyway.

Thanks again so much for your recipe! I've been a baking fool lately,trying all sorts of gluten-free recipes, and buying tons at Wild Oats to see if any of them are good or not. I just bought 'Gluten-Free Quick & Easy' by Carol Fenster, Ph.D and have been making all sorts of stuff for myself and new husband.

Anyway, thanks again!
- Gabrielle"

I feel honored that Gabrielle took the time to email me and share the photos from her special day. Congratulations to the happy couple - Gabby and Dan! No one would invite Celiac into their life, but I must admit that it daily enriches my life in ways that I never would have imagined.

Happy gluten-free eating to all!

A BIG GLUTEN-FREE THANK YOU

2007-11-10T03:40:00.001-05:00

While I can't possibly list everyone, I want to openly thank so many of the people who have helped make living gluten-free a little bit easier and more delicious these last three years!

Mom - for always being there

Dad - for being a great editor and helping me take pretty pictures

Victor - for being a loyal reader, a contributor, and fellow food-lover

Daren - for making sure I could eat Chinese Food (like everyone else) at your wedding

Jenn - for letting me talk your ear off about food and boys, and sending me photos of CEO

Doris - for triple and quadruple checking on MY dinner at YOUR wedding

Gareth - for incredible meals and fun in NY , London, Italy and CA

Katie - for always being up for a gluten-free adventure

Judy - for always keeping me well-fed in Virginia

Nana - for wishing you could take it away

Erica - for introducing me to cooking classes and adding to my international readership

Eliana - for cooking for me and taking me on a gluten-free gelato adventure

Becky - for trying to cook for me

Jed and Chris - for being amazing friends, always coming to my crazy parties and cooking for me !

Jeff - for trying to cook for me

Amber - for always pushing the bread away

Jim - for always looking for "food that won't make me sick"

Melanie - for diligently cleaning up crumbs and putting up with new kitchen 'rules'

Emily - for being my gluten-free guinea pig

Lisa - for having your going away party at a 'Catherine friendly' restaurant

Antenisca - for trips to Trader Joe's, many dinners at your home and nearby

Kris - for searching for a great restaurant just for me

Sean - for brunch at Deby's

Brooke and Farrah - for keeping me well-fed in Denver

Alexis - for feeding me in Boston when I was still trying to figure it all out

Alex - for bringing me popcorn

Molly - for being a loyal reader and rearranging your birthday party for me

Missy - for graciously changing restaurants (after being seated) when I couldn't eat safely at our first choice

Havilah - for the links to recipes and gluten-free yum

Rachel - for a gluten-free celebration

SWAB friends - for always going to sushi in SF or "safe" places in NY

Melissa - for Gluten-Free Comfort Food

Lea Ann - for many wonderful dinner adventures

Barbara, Dan and Cris - for putting up with all of my crazy food issues

Phil - for always sending me gluten-free product info

LauraBeth - for making sure I could eat at the Holiday Party

Gerard - for thinking of me when you see gluten-free products

Clark - for getting wine instead of beer so I could try it

Kristian - for cooking at my place

Fabrizio - for the undeserved praise

Shauna - for your inspirational stories, recipes and the best restaurant tip ever

Kelly - for forging the way for Celiacs in NYC

Sloane - for forging the way for anyone with an allergy in NYC

Jennifer - for spreading the word

Erin - for working thanklessly on Meetups and fun

David - for keeping us educated on living GF in NYC

Amy - for being an example of how to juggle diabetes and Celiac

Sea - for creating lots of gluten-free yum

Isaiah - for putting together (and including me in) your gluten-free recipe round ups

Lynn - for the HUGS

Mireille, Bobbie, Jen and everyone on the Delphi Forums - for teaching and supporting those of us trying to figure it out

Everyone who reads and comments on this site - it means more to me than you know.

Ms. GF Guide's Top Ten Travel Tips

2007-11-09T06:22:00.000-05:00

Tuscan Railroad Track, originally uploaded by A Gluten Free Guide.

While traveling gluten-free presents a unique set of challenges, in general travel can be exhausting for everyone. Here are a few of the little things that help me keep my trips invigorating rather than draining.

Tip #1 – Pack Light and Efficiently
When possible, keeping your luggage to just a carry-on will give you maximum flexibility and you won’t be overburdened with huge suitcases. When choosing clothes – if you stick to a color theme you can repurpose items in various outfits. Shoes take up a lot of space so pick wisely and consider comfort then style. (Even with a small bag you can fit a surprising amount of stuff. My friend Eliana says my suitcase is like Mary Poppins’ bag – it looks small but I keep magically pulling out more and more.)

Tip #2 – Be Prepared For Security at The Airport
Have everything ready before you get in line – put all of your liquids in the required one-liter plastic Ziploc bag, take off any metal you may be wearing in the form of watch, jewelry, belt etc. Wear shoes that are easy to slip on and off since you will have to put them through the x-ray machine. If you are bringing a laptop, have it ready to put in a separate bin.

Tip #3 – Maintain a Healthy Routine
Once you arrive at your hotel or other accommodations, check to see what facilities are available to you. I always try to get to the gym in the morning before starting my adventures or work. It keeps the trip from becoming so draining. If there isn’t a gym at least I can do yoga in my room with a travel yoga mat. Hotels usually have recommended trails for runners or can tell you where to find the closest gym. Your routine is likely different from mine, but look for ways to keep to it while you are traveling.

Tip #4 – Drink A Lot of Water
It’s easy to get dehydrated while you are traveling. Drink water whenever you have the opportunity. Forgo the dehydrating beverages (caffeine and alcohol) while you are on the plane and instead ask for an extra bottle of water. Buy a big bottle of water for your hotel room (if the hotel does have a gym there is usually a big water cooler - refill your water bottle there even if you don’t plan on working out). If you are traveling by car, load the trunk with a case of water bottles to consume throughout the trip.

Tip #5 – Bring Your Own Entertainment
My ipod, travel ipod speakers and Netflix DVDs (you can mail them back from anywhere) keep me sane when separated from my DVR.

Tip #6 – Make A Plan (then don’t stick to it)
Planning where you are going and what you will do will help you get an idea of what the city you are visiting has to offer. It will help you figure out where things are located and how long it may take you to get from place to place. But when you are actually on the road, or starting to explore, throw out the plan when other opportunities come up. If you become too attached to having things go exactly one way you will miss out on great stuff that you never could have planned in advance.

Tip #7 – Be Prepared
Make a checklist of things you need to bring on your trip and use it as you are packing. Take seven extra days worth of medication or medical supplies; you never know if weather delays or other unforseen events could delay your return home. Print out your itinerary with phone numbers and addresses. Leave one copy in your carry-on, one in your checked bag and one in your purse or briefcase. When traveling internationally, make extra copies of your passport and put it with the itineraries, then leave a copy of your passport, itinerary, and credit card info with at least one person at home so that should you lose any/all of the above you will be better equipped to get your trip back on track. While in general I don't recommend relying on airport food to be gluten-free, you can check which restaurants are in the airports on your itinerary.

Tip #8 – Don’t Put Everything Important in One Bag
If you are checking a bag, put anything truly valuable (jewelry) or important (medication) in your carry-on. Pajamas, intimates, truth brush and tooth paste should also go in your carry-on if possible.

Tip #9 – Some Products Make it Easier To Live “On-The-Go”

Travel sized toiletries – they are smaller AND usually fit the new FAA regulations for carry-on liquids.

A Carry-On Bag On Wheels – I resisted before giving in to this one, but your back and arms will thank you as you weave your way through airports, train stations etc.

Eagle Creek Travel Gear – I laughed when my Dad first gave me these pockets and packing systems, but now I can’t imagine traveling without them. The folders and cubes keep your clothes organized and minimize wrinkling, helping you to stick to tip #1 – pack light

iTrain Workouts – they have everything from elliptical, stairclimbing or treadmill workouts to yoga or dance routines. They load easily on your mp3 player of choice and will help you stick to tip #3 – maintain a healthy routine.

Facial Cleansing Cloths – Instead of packing liquid facial cleanser, each cloth is a disposable washcloth and cleanser in one – you ladies no longer need to bring eye-makeup remover or a big bottle of facial soap

Tip #10 – Find What Works For You
Everyone is different – that’s what makes life so interesting, no? My friend Erica and I totally disagreed about what was "photo worthy" when I went to visit her in Paris. I wanted photos of people not things (I could buy a postcard of the Eiffel Tower right?). It drove her nuts initially, but we both ended up having a great time. You just have to realize that other people might different priorities and then roll with it.

Please share any tips that you find make traveling easier or more enjoyable.

PS - Happy Birthday Doris - I miss you!

Ms. GF Guide's Top 10 Tips for Traveling in Tuscany

2007-11-05T10:56:00.001-05:00

Pienza Bici, originally uploaded by A Gluten Free Guide.

As a final summary of my Tour of Tuscany 2007, here are a few tips and resources to make eating gluten-free in Italy as easy as possible. I was pleasantly surprised to discover that the awareness of Celiac disease and the meaning of gluten-free was much more prevalent in Italy than it currently is in the United States. However, that doesn’t mean that you can walk into every pizzeria, gelateria (ice cream shop) or paninoteca (sandwich shop) and find something safe to eat. With a little diligence and preparation though, you will eat more delicious Italian food that is completely gluten-free than I ever dreamed would be possible.

Tip #1 – Do your research
The Italian Celiac Association (AiC) has an extensive nation-wide listing of restaurants, gelaterie, and accommodations that are part of their gluten-free organization. Once you know what areas of the country or particular cities you are going to visit, check their site. Or you could even use the fact that a certain city has a large number of gluten-free restaurants to help plan your trip.

Tip #2 – Make a reservation
I almost missed eating at Buca di San Antonio and La Locanda del Vino Nobile because the original times we tried to get reservations were already booked. Luckily, my friends and I had a flexible enough schedule that we were able to adjust our plans.

Tip #3 – Call ahead and let them know you have Celiac and need to eat gluten-free
When making reservations, I initially assumed that if they were part of the gluten-free restaurant group that I didn’t need to let them know that I had Celiac until I arrived. While they could still make me a delicious and safe meal, extras like fresh-made gluten-free pasta and bread require advanced notice. It will also give restaurants that aren’t part of the Italian gluten-free restaurant group a chance to buy gluten-free pasta or bread from the market.

Tip #4 – Print out a supply of gluten-free restaurant cards
I am a big fan of the laminated, gluten-free restaurant cards you can purchase from Triumph Dining, but I wanted to have a big supply of “disposable” cards for this trip. I printed out 20 of these free cards I found at a CeliacTravel site. This is an incredible resource for more than just Italian gluten-free travel. I was lucky and didn’t need to use the cards during my trip, but I was glad to have them handy just in case.

Tip #5 – Find a Farmacia
If you have the opportunity to go to a large grocery story in Italy, you will find plenty of gluten-free cookies and frozen and boxed pastas and breads. However, in the city center the smaller markets will not usually carry a large selection. Instead, seek out a large Farmacia (Pharmacy). Celiac disease’s status as a medical condition means that the larger pharmacies carry gluten-free pasta and breads as well as some flour mixes and cookies. While I found many of the smaller pharmacies didn’t carry any gluten-free products, the larger ones usually had a pretty large selection. The pharmacy I came across in the city center of Lucca, offered an entire freezer of gluten-free goodies from gluten-free ravioli to gluten-free pastry dough. It is an interesting juxtaposition of goods in an otherwise sterile feeling environment, but it’s an incredible resource.

Tip #6 – You are on your own for breakfast
Most hotels that include breakfast serve an assortment of cereals and pastries. You might be able to get fruit or some meat or cheese at a larger buffet, but don’t count on it. I picked up yogurt, fruit, cheese and prosciutto at a local stand when I arrived in Lucca and kept that in the mini-bar fridge for breakfast.

Tip #7 – Prosciutto and cheese are your friends
Even at a restaurant that proclaims bread as its specialty was the site of an incredible gluten-free feast. During tours of the Carpazo and Salcheto vineyards we had pecorino and prosciutto with our tastings (enough for a small meal). Prosciutto, salumi (mixed Italian charcuterie), cheese and fruit (minus the bread) were a constant source of gluten-free food joy for me.

Tip #8 – Bring some non-perishables in your suitcase
Even with the best laid plans, it is sometimes difficult to find something safe to eat. As long as you have some gluten-free foods in your suitcase and carry-on, you never have to go hungry.

Tip #9 – Don’t count on the airlines for a gluten-free meal
Delta has recently added gluten-free back to its list of special menus, but I would never rely completely on an airline to feed me safely. For my flight back from Italy, I asked for a gluten-free meal but still brought plenty of fruit, meat, cheese and gluten-free crackers to get me through the trip. Thank goodness I did, because after initially serving me a “gluten-free meal” that included the gluten-laden roll and crackers they gave everyone else, I just didn’t feel comfortable eating the rest of the dish. During a trip to Scotland on Continental last year, they gave me the vegetarian meal instead of the gluten-free meal, which unfortunately I started to eat in my sleepy state. I have had three positive experiences with gluten-free meals on Continental and Delta, but you may end up sad, hungry or worse – sick if you rely on them completely.

Tip #10 – Travel with understanding friends
My incredible friends Katie, Eliana and Gareth took part in the gluten-free adventures rather than bemoaning the effort. In the end we frequently ended up with better food and more attention than we otherwise would have.

Bonus Tip – Try something new or unexpected
Gluten-free or not, sometimes the new or unusual things you have a chance to try may surprise you most. I love the fact that you can get pear juice in almost any bar in Italy. As my friends were drinking the typical Irish pub fare during a soccer match, I ordered a glass of pear juice deliciousness. Pate, something I didn’t think would ever be a source of joy for me, ended up being one of my favorite dishes at Poggio Antico. And don’t forget to enjoy all of the amazing sites and non-food related activities!

I hope this helps anyone planning a gluten-free trip to Italy. Please leave a comment if you have any other tips or advice for those of us trying to travel deliciously.

Below is a consolidated list of the restaurants and gelaterie I enjoyed during my gluten-free trip to Italy. Buon appetito!

Lucca
Gli Orti Di Via Elisa
Buca di San Antonio

Florence / Firenze
Cantinetta del Verrazzano
Gelato

Montalcino
Poggio Antico

Montefollonico
La Chiusa

Montepulciano
La Locanda del Vino Nobile

Pienza
La Terrazza del Chiostro

Siena
Antica Trattoria Botteganova

La Chiusa Restaurant - Dania and Umberto steal my heart

2007-10-31T04:23:00.001-05:00

La Chiusa Veal, originally uploaded by A Gluten Free Guide.

After four days of spectacular gluten-free dining experiences in Italy, Gareth and I didn’t have grandiose expectations for our last big meal of the trip. When we arrived at La Chiusa in the small town of Montefollonico we were stunned by the beauty of the surroundings and the graciousness of our hosts. Dania and Umberto opened La Chiusa the restaurant 33 years ago and for the last 12 years have also run a small hotel. Tucked away between Pienza and Montepulciano, La Chiusa offers breathtaking views and deceptively simple cuisine. Dania and Umberto show an incredible love for cooking and food; their warmth envelops you the moment they greet you.

The first person we met upon our arrival was Dania. Not realizing at the time that this was THE Dania, the heart and soul behind La Chiusa, we perfunctorily gave her our name and told her we had a reservation. She smiled back and said “ah, si, Caterina, la signorina che non puo’ mangiare glutine” (Yes, Catherine, the young woman who can’t eat gluten). Here we were at a Michelin starred restaurant and the Chef knew my name and that I couldn’t have gluten. She then suggested that we walk around the property and look at the grounds. The beauty and peace were so striking it seemed enchanted.

When we were seated for lunch, I was again presented with a stool for my handbag. After our dinner at Antica Trattoria Botteganova, I at least understood what the miniature furniture was for, though the price of our lunch was not quite as affordable as dinner had been.

As incredible as it sounds, our meal at La Chiusa satisfied us more than those of our other culinary escapades.

The amuse bouche consisted of Finocchiona on a gluten-free cracker for me and pizzette for Gareth.

The first course of our tasting menu was a Fiori di Zucca alla Ricotta. The fried zucchini flowers I enjoyed when living in Rome seemed exiled to my memory. Dania prepares the flowers with fresh ricotta and a red sauce without using any breading. Her naturally gluten-free version surpassed, in all respects, the ones I enjoyed pre-Celiac.

The second course was a crepe stuffed with porcini mushrooms in a béchamel sauce. While the crepe is only made with eggs, the béchamel sauce included flour. As a gluten-free alternative I was served a porcini mushroom sautéed with garlic and mint. I love sautéed mushrooms, but this porcini preparation served as an introduction to flavors and textures I didn’t know were possible.

The third course was a fagioli soup. To keep it gluten-free, barley was not included as the standard recipe requires.

To expand our tastings, Gareth elected to get the chickpea soup. Again they left out a typical ingredient, this time pasta, to keep it gluten-free.

The chickpea was my favorite, a little bit sharper than the fagioli. Since Gareth preferred the fagioli, we gladly swapped. The absence of gluten did not betoken an absence of flavor. Quite the opposite!

The pasta course included handmade paparadelle with a meat ragu for Gareth and gluten-free shells with a simple red sauce for me. Our host suggested we first taste the sauce without adding cheese. Oh how right he was! The extra cheese merely served as a distraction from the flavor of the sauce. It is perfectly seasoned by Dania’s expert hands, with just a hint of spice (pepperoncino).

With a choice of sorbets for our palate cleanser, we selected the pear and white grape.

The pear sorbet was smooth and creamy with tiny flecks of pear.

La Chiusa's own vineyard supplies the fresh grapes for their grape sorbet. The flavors were so rich we waited before indulging in our wine. This was much more than a mere “palate cleanser.”

The main course was, again, naturally gluten-free: grilled veal with salad and fresh herbs. Theoretically it wasn’t anything special, but it rivaled or even exceeded any single dish we ate on our trip. The sage, rosemary and roasted tomatoes were picked that day from Dania’s garden.

The garlic, white pepper and olive oil married all of the flavors together so well, I am happy to relive it through photos which retrieve my memories of each bite.

To finish our meal, we selected from a number of choices for dessert. Gareth ordered the caramel ice cream with flambéed figs from the garden. The cialde cookie (a typical gelato accompaniment) made this dish verboten for me. However, I was perfectly happy to have one of my favorite desserts all to myself. Dania’s panna cotta (a cooked vanilla cream) takes a potentially heavy dish and makes every bite a delight. The spun sugar added a hint of crunch to the creamy texture producing an incredible result. As you can see, I didn’t let a morsel go to waste.

Umberto presented us with a bag of white grapes from their vineyard as a parting gift. We thanked Dania and Umberto for our unparalled dining experience and got a tour of the kitchen. I purchased Dania’s cookbook and learned that with two or three days notice you can arrange to do a cooking class with her at La Chiusa.

This meal didn’t include any fancy ingredients, like the pate we enjoyed at Poggio Antico or unusual flavor combinations, like the basil ice cream we had at Antica Trattoria Botteganova, but the food was more pleasant and fully satisfying than any meal in recent memory.
The geniality of our hosts and the beauty of our surroundings truly lifted our spirits.

My future sees me dining again at La Chiusa and next time staying at the hotel. Rest assured, I will be putting the cookbook to good use and will share my results here.

La Chiusa

Via della Madonnina, 88

53040 Montefollonico (Si) Italy
Tel. 0577 669 668

Fax 0577 669.593
Closed Tuesdays

A Gluten-Free Evening in Siena Italy

2007-10-29T11:20:00.001-05:00

Botteganova Secondo, originally uploaded by A Gluten Free Guide.

With only two days left in our mini-tour, Gareth and I were inspired by our lunch at Poggio Antico to find restaurants of a similar level. We left our less than luxurious accomodations in Pienza for a hotel outside Siena (IKEA on the hill, as it was affectionately called due to some interesting decorating choices). A search for Michelin starred restaurants in Siena led us to the Antica Trattoria Botteganova.

We were lucky to get a table on a Saturday night even though the restaurant is slightly off the beaten path. I knew we were veering out of my price range when I was given a little stool for my handbag so that it didn’t have to sit on the floor. But even with that level of service, I was suprised to see that the chef’s tasting menu was only 40 euros. When we asked about making a gluten-free version, they gladly accommodated our request.

Our first course was a sea bream salad with porcini mushrooms and a balsamic cream sauce. Even with our love of balsamic vinegar, exhibited during our dinner at La Locanda del Vino Nobile, we found this cream just a little too strong overpowering the rest of the dish.

The pasta course arrived next looking deceptively simple: shrimp scampi with smoked tomatoes and basil. Just a hint of olive oil topped my gluten-free spaghetti and Gareth’s fresh tagliani. The roasted tomatoes were exploding with flavor; the basil enhanced the essence of the dish without overwhelming it. Gareth tasted both the gluten-free and gluten versions and actually preferred the texture of my gluten-free pasta.

The second pasta course changed the tenor of the evening from good to great. Gluten-free penne pasta with a truffle cream sauce danced on my taste buds while Gareth savored a fresh tortellini in a pecorino cream sauce, highlighted with truffles.
We giddily relished each mouthful.

The last course of the tasting menu featured local wild boar. The gluten-free version was served with grilled veggies, rather than the roasted potatoes encrusted with breadcrumbs. This dish is now indelibly stamped in my book of remarkable food memories. I enjoyed every morsel of the boar medallions abandoning my habit of trimming away the fat.

On a trip where indulging in food and wine was our raison d'etre, our eyes greedily devoured the dessert menu. Once again, Gareth found our gluten-free dessert selections to be a favorite part of an already remarkable meal.

The meringues with basil ice cream and mixed berry sauce continue to pleasantly haunt my memories. The lightness of the meringue with the perfectly melding flavors of sweet basil and berries combined to make a dessert I could happily eat daily.

Gareth’s first experience with a semifreddo was not a disappointment. Chef Michele combined pistachios and bitter hazelnut to create a tremendous end to our meal. (For those of you unfamiliar with semifreddo it is an italian confection that is a cross between gelato and mousse.)

Antica Trattoria Botteganova delivered exceptional cuisine accompanied by a memorable ambiance. The obvious and numerous "regulars" were testament to the restaurant's seductive power. The Chef came out to welcome guests throughout the evening and even sat down at two different tables to chat about politics and, of course, food!

Antica Trattoria Botteganova

Strada Chiantigiana, 29

53100 - Siena - Italy

tel +39 (0)577.284230

fax +39 (0)577.271519

info@anticatrattoriabotteganova.it

La Locanda del Vino Nobile - Montepulciano, Italy

2007-10-24T05:53:00.001-05:00

Locanda Pane, originally uploaded by A Gluten Free Guide.

After our three hour lunch at Poggio Antico, Gareth and I still managed to rally for dinner. When the primary purpose of your vacation is to relax and enjoy the food and wine, it seemed silly to skip a meal.

When planning my wine tour of Tuscany with Gareth, I started by looking at organized tour itineraries. It inspired me with places to visit and a general outline for how to plan our four days. I took the most appealing aspects of each tour to lay out a general plan for us – at a much lower cost than the organized tour.

La Locanda del Vino Nobile was a restaurant recommended as a lunch stop on a tour of the vineyards of Montepulciano. It also happens to be part of the Italian Celiac Association (AiC). When it was booked for lunch but open for dinner, we adjusted our plans - just one of the many happy coincidences leading to our magical lunch at Poggio Antico.

When we arrived for dinner, we were greeted by our over-worked but gracious host. When I informed him that I needed to eat gluten-free, he looked truly crestfallen. I wondered what about MY dietary restrictions could have dampened his mood so dramatically. He then explained to me that if he had known in advance he could have made me any fresh pasta of my choice (ravioli, pici, tagliatelle). Oh, now it was my turn to look crestfallen.

I was disappointed with my missed opportunity but we forged on and ordered our dinner. I was served a mixture of gluten-free crackers and crisps.

Gareth and I split a plate of antipasti misti including eggplant, zucchini and mozzarella encrusted with gluten-free breadcrumbs then pan fried. I wouldn't call it low in calories by any means but it was definitely not heavy the way I remember most gluten-filled fried zucchini and mozzarella. Our host happily explained that they had recently hosted a four-course dinner with wine pairings for the president of the Italian Celiac Association (AiC). I could understand why the president of the AiC wanted to eat there as soon as I had a taste of this dish.

As a "light" main, I encouraged Gareth to try the glutenous pici pasta - a regional specialty.

I selected the tagliata all’aceto balsamico (sliced grilled steak served with balsamic vinegar). The 20 year aged balsamic vinegar was rich with a depth of flavor difficult to explain without sampling the luscious treat.

When he brought the bottle of vinegar, there was plenty for my steak. Gareth and I enjoyed the sweet and savory flavor so much we decided to use it to dress our grilled vegetables. By the time our meal was over, we had practically finished the bottle – oops.

We were far too full to consider dessert. Though seeing my disappointment regarding the missed opportunity for fresh gluten-free pasta, Gareth asked if they had any open tables for lunch the next day. When our host responded affirmatively, I had only to choose which pasta I wanted. Unable to choose, Gareth offered to split the dishes with me so that I could try more than one. It was still a tough decision, but I settled on gluten-free pici and gluten-free ravioli.

Gareth, now an expert on pici pasta (twice in 24 hours), declared he couldn’t tell the difference between our gluten-free plate and the dish he ate the previous night. This fresh pasta was just as delicious as I remembered from my pre-Celiac days. The spiciness of the red sauce was highlighted nicely by our Vino Nobile di Montepulciano wine.

The gluten-free ravioli I’ve had before was good, but the fresh-made pasta we were served at La Locanda was outstanding. Filled with spinach and ricotta and topped with a sage butter sauce and parmiggiano reggiano cheese, Gareth said the actual pasta tasted better than the pasta from Poggio Antico.

For our next course we split La Fiorintina (or Florentine Steak). My biggest regret during this perfect trip is not getting a photo of our host bringing out our uncooked steak for our approval. The vision of him holding this 1.4 kilo (3.1 pounds) steak at our table will forever be seared in my mind, but I wish I could share it with you. The cooked version will have to suffice.

As a novelty, this steak was fantastic. Though some may scream blasphemy, I prefer a smaller, filet mignon from Ruths Chris or the Hangar Steak at Craft Restaurant in NY. The price per 100g made this one of the most expensive individual dishes from the entire trip. (For more info on the tradition of Florentine Steaks check out this episode of Mark Bittman’s Best Recipes in The World or this summary of the episode from The Amateur Gourmet)

We again ordered the grilled vegetables, though this time they kept the expensive aged balsamic vinegar away from our table....

In addition to the fresh-made gluten-free pasta, I was also served four types of gluten-free rolls: natural, onion, oregano, and rosemary. The soft onions in the chewy, moist, perfect roll brought back taste memories from years ago. To have four different gluten-free rolls just seemed an embarrassment of riches!

I would highly recommend anyone seeking a gluten-free panoply of choices to make reservations at La Locanda del Vino Nobile. Part of a tuscan farm house, they also offer 5 rooms in the Inn if you are seeking gluten-free accomodations. Just make sure you give them notice to take full advantage!

Next stop: We move on to Siena and Antica Trattoria Botteganova

La Locanda del Vino Nobile
Via dei Lillà 1/3

53045 S.Albino-Montepulciano (SI) - ITALY

Tel. +39 0578 798064 Fax +39 0578 79926

email: info@lalocandadelvinonobile.it

Gluten-Free in Italy - An Afternoon to Remember

2007-10-19T17:50:00.001-05:00

Poggio Antico Liver Pate with Moscadello wine sauce, originally uploaded by A Gluten Free Guide.

I will forever be grateful for the series of events that led to my lunch at the Ristorante di Poggio Antico which is part of a winery in Montalcino, Italy. A marvelous confluence of events created what is now a delicious piece of history for me. It began with asking Shauna for recommendations in Florence which resulted in a meal at Cantinetta del Verrazzano where I met Jonathan who recommended the winery at Poggio Antico. Gareth and I weren’t sure we would have time for Poggio Antico until our intended restaurant declared they were full for lunch. The weavers of fate always get their way.

At the winery we were greeted by the charming Alessandro Signorino who guided us to our table on the picture perfect patio. Our review of the menu did not give any hint of the delights we were about to experience. My ever-lightening purse steered my eyes to the a la carte and tasting menu items. Gareth, overtaken by a fit of generosity, offered to treat us to the full seven-course tasting menu AND a bottle of Brunello wine. Sometimes the weavers of fate just smile at you.

Before the meal we were served an aperitif – Chardonnay di Montalcino and an amuse bouche of tomato and mozzarella with a fresh basil sauce. This put our Chiostro insalta caprese to shame, and we hadn’t even started the actual tasting menu yet.

While they didn’t have any gluten-free bread (though I hadn’t given them any notice either) they did have rice crackers for me. They were a source of comedic relief throughout the lunch – compared to the rest of our food and Gareth’s selection of tomato basil, rosemary, truffle and pesto rolls, they seemed a little out of place.

We trusted Alessandro’s selection of the 1999 Brunello di Montalcino (of course from Poggio Antico).

The presentation of the wine was as beautiful as the rest of the surroundings. With a master’s hands he “rinsed” each glass with wine before pouring our bottle. [We learned later that this is to prepare the glass and remove any residue that may be left from washing.]

Our first course was a veal tartare served with shaved parmiggiano reggiano. This was my first experience with a tartare other than fish, but my trepidation was tempered by the gentle breeze and perfect temperature. The buttery texture of the veal with the simple crunch of the parmiggiano was incredible. Add the brunello wine, and we were carried off to a new level of taste sensation.

The next course, liver pate served with Moscadello sweet wine sauce (pictured above) was “the chef’s answer to the French foie gras.” My first taste of pate, during a trip to Montreal, left me less than enthusiastic to try it again. However, this is one of my most memorable dishes from the entire trip. The strawberry garnish was the fullest-flavored strawberry Gareth and I had ever had. The bite of each seed exploded with flavor. I have never licked my lips with such relish before.

The third course was on the menu as Sliced fish fillet served with Cannellini bean sauce. That day it was red mallet. As Alessandro explained to us when we asked how they managed to get such amazing strawberries, the chef picks each day the best produce and meat before deciding what to serve. Hence, the type of fish or fruit isn’t specified so that they can present guests with the best food available each and every day. The cannelloni bean sauce was light yet creamy yet not brothy. I am ill-equiped to fully describe it. The first bite was ok but the flavor developed and the finish was incredible.

Our fourth course was the first time that they had to substitute the original offering to give me a gluten-free alternative. I was given a risotto with saffron (a spice that is more expensive than gold) and zucchini. The parmiggiano reggiano garnish was a crescendo of flavor crescendo. Gareth was served a fresh-made ravioli filled with foie gras and prawns served in a lobster bisque. With the final bite he proclaimed, “that might as well been the single greatest bite that I will ever eat in my entire life.” Or ate least until the next course came.

The fifth course again brought a deviation for the gluten-free. While Gareth was presented a stuffed quail served with truffles and an Oyster sauce, I was served lamb with a Brunello wine reduction sauce, a vegetable caponata and finished with red sea salt. When I gave Gareth a taste he responded “You may have just supplanted my favorite bite.” The sweet wine sauce with the crunch of the salt, the perfectly cooked vegetables and lamb, once it was combined with a sip of the ’99 Brunello it was transcendental.

As our meal started to wind down, our next plate was the cheese course. A sheep’s milk Mille Pepe, a piemontese cow’s milk Taleggio, and of course an aged sheep’s milk pecorino, were served with a pear sauce. Our favorite was the Mille Pepe which I have tried in vain to find in NYC.

Before dessert, we had sorbetti to clear our palates. Uva fragollina (a type of grape with a strawberry hue) and Pineapple ginger. The Chef again did not disappoint.

Our seventh and final course again brought two different plates to the table. My gluten-free dessert was a trio of chocolate mouse and a zabaglione gelato topped with fresh chocolate sauce. Gareth was served a molten chocolate cake and truffle gelato in a fresh-made cialde cookie. Even Alessandro was in awe of the truffle gelato, “In my 20 years in Italy this is the only Chef who can do something like that.”

By the time we finished dessert, and yes you can see we actually ate it all, three hours had passed. After savoring every bite of a luxurious lunch, Gareth actually had to drink his cappuccino with some haste in order for us to catch the tour of the winery (the original reason for our stop at Poggio Antico). The tour was fascinating especially after experiencing first-hand the height to which a good Brunello wine can take your dining experience.

This lunch inspired us to seek out even more amazing dining experiences, including La Chiusa and Antica Trattoria Botteganova, but this meal was the most incredible display of how wine can elevate food. At the end of our trip as we tried to recount our favorite dishes, I commented on how this was the best food/wine combo of them all. As I came to realize, the chef (Roberto Minnetti, who is clearly talented in his own right) has the luxury of knowing that most of his customers will be selecting a Brunello from Poggio Antico to accompany his creations. The subtle flavors of the food are then enhanced perfectly by the wine.

Ah, I am transported back just by looking at the photos. Being gluten-free can be me more delicious than anyone can imagine when they are first diagnosed. In fact if it weren’t for my gluten-free substitutions, Gareth wouldn’t have ever known the joy that came in the form of our lamb dish. Thanks for letting me share this lunch with you. Thank you to Jonathan, Shauna, Gareth, Alessandro, and of course the chef at Poggio for being instrumental in making it .

And if you can believe it, we still made our dinner reservation later that night. Next stop on my gluten-free tour of Italy: La Locanda del Vino Nobile.

Poggio Antico
53024 Montalcino (Siena), Italy
Tel. +39 0577-848044 Fax +39 0577-846563
Email: mail@poggioantico.com

La Terrazza del Chiostro - Pienza, Italy

2007-10-19T04:17:00.001-05:00

La Terrazza Del Chiostro, originally uploaded by A Gluten Free Guide.

I visited Pienza for a couple of hours during my Study Abroad program nine years ago. When planning my most recent trip it seemed like the perfect small city to serve as the base for our travels for two days. Indeed it was – because the town is so small, a hotel “outside the city center” is a short two-minute walk to the winding streets of Pienza. Easy parking, great location and beautiful scenery make it an ideal base. Though our particular hotel is not one I would eagerily recommend. After a somewhat stressful drive from Firenze to Pienza, we found ourselves in a small room with no Internet access, beds that felt like they were made of cardboard and a common room decked with pink flowered 1970’s upholstery straight from my grandma’s house. But hey it was cheap! We had our priorities straight – money would be spent on food and wine.

Our dinner that night was at the most elegant restaurant in Pienza, La Terrazza del Chiostro. The location was ideal but the meal was probably the least remarkable of our mini-tour.

The terrace restaurant is really best enjoyed during the day, offering a spectacular view of Tuscany. At night, the restaurant caters primarily to couples staying in the hotel looking for a romantic, candle-lit evening of fine dining. Unfortunately, since my friend Gareth and I aren’t dating, the soft lighting merely impeded our ability to take quality photographs.

We started by splitting an insalata caprese. The mozzarella was good, but the tomatoes lacked flavor (Gareth thought they were fine in comparison to his London options, but after the culinary delights we enjoyed later in our trip he understood my disappointment).

The roasted tomatoes served with my eggplant appetizer redeemed the chef in my eyes. The eggplant was beautiful, subtle and light without the heavy oily texture I find in some caponatas, and the roasted cherry tomatoes were sweet and savory.

The shrimp appetizer I had as a main was tasty but unremarkable.

La Terrazza del Chiostro did manage though to thoroughly impress with their gluten-free bread and dessert.

The three types of gluten-free rolls were superb. They looked much better than the standard bread Gareth was served. (I refused to share, so we never got a chance to actually compare.) Chef Michele makes them using a BiAglut gluten-free flour blend, adjusting the recipe according to the weather, humidity etc. I was in awe.

The Tiramisu, made with gluten-free ladyfinger cookies was another winner. None of the flavors was overpowering and the sweetness was just right.

Of course a meal in Pienza wouldn’t be complete without a plate of pecorino, the cheese for which the town is known.

Next stop: Poggio Antico the best food and wine combo of the trip.

La Terrazza del Chiostro

Corso Rossellino, 26

Pienza, Italy

Tel. +39 0578 748400

Fax +39 0578 748440

ilchiostrodipienza@virgilio.it

Cantinetta del Verrazzano - the meal that changed my life

2007-10-18T04:03:00.001-05:00

Verrazzano Montage, originally uploaded by A Gluten Free Guide.

Yes, it is a bit hyperbolic to say that my afternoon at Cantinetta del Verrazzano changed my life, but it did spur a chain of events for which I will always be grateful. While I would normally not venture into a restaurant that proclaims its specialty as focacce and caffe, I had a tip from Shauna that there were a few gluten-free options worthy of a visit.

My friend Gareth flew down from London to join me in my gluten-free tour of Tuscany. We met in Florence before heading off on the last leg of my picture-perfect vacation. No stranger to my gluten-free dining adventures, he joined me earlier this year at Sambuca, Blue Smoke, Peter's and even enjoyed some gluten-free cereal at casa mia. Little did we know when he arrived in Florence the culinary treasures that awaited us.

We sat down at Cantinetta del Verrazzano late in the afternoon. The food and service were an absolute delight.

The cecina al tartufo – a chickpea crepe with prosciutto, pecorino and truffles was sublime.

After our first round of wild boar salami and prosciutto, we ordered a second cecina al tartufo and another plate of prosciutto.

Since I couldn’t have the bread Gareth readily enjoyed, I was given a plain chickpea crepe that seemed better than bread to this GF guide.

The plate of pecorino, grapes and pears was served with fresh honey and orange zest. The honeycomb sitting on the bar still leaves my mouth watering.

Each slice of pecorino topped with sesame seeds, orange zest and honey was “like a little piece of heaven.”

Expletives were employed to express our enjoyment along with the sheer joy written on each of our faces.

Before leaving la Cantinetta to get gelato at GROM, our waiter Jonathan gave us recommendations for wineries and restaurants to visit during the next leg of our trip. Thank you Jonathan, for truly making our trip. Our lunch at Poggio Antico was one of the most incredible dining experiences I have been blessed to enjoy – full details to come.

Next stop: Pienza and our not-so romantic dinner at La Terrazza del Chiostro

Cantinetta del Verrazzano

Via dei Tavolini, 18-20

Firenze, Italia

(Located in the center of Florence, between the Duomo and Gli Uffizi Gallery)

Phone: 39-055-268-590

Gluten-Free Gelato Journey 2007

2007-10-17T05:42:00.001-05:00

Damiani Gelato 2, originally uploaded by A Gluten Free Guide.

If you followed Ms. Guide’s gluten-free soft-serve adventures this summer, it should come as no surprise that I went on a hunt for gluten-free gelato during my recent tour of Tuscany.

Before embarking on my trip to Italy, I consulted the Italian Celiac Association (AiC) site for a list of gelaterie that cater specifically to gluten-free needs. Katie and I tried to visit the gelateria Il Paciugo in Lucca, but unfortunately we ran out of time. After such a big lunch, I probably wouldn’t have truly enjoyed it. On to Florence, where I found two gelaterie associated with the AiC and one recommended by Shauna.

Eliana, in addition to being a wonderful host and cooking incredible meals during my stay, was eager to accompany on my quest for gluten-free gelato. The first stop was Gelateria Malotti. The location is a bit out of the city center, definitely not convenient for most gluten-free tourists.

The options were limited – four flavors of gluten-free gelato, set apart from the standard fare. The novelty of enjoying gelato on a gluten-free cone made up for the meager selection. They used a freshly washed scoop (preventing cross-contamination) to serve up my Vanilla and Hazelnut treat.

Two days later, we continued our journey with a visit to Gelateria Damiani. The options here were plentiful and Solange, the owner’s daughter was a joyful ray of sunshine. On the other side of the Arno river, this outpost is still a trek for gluten-free tourists but may be worth the effort if your schedule permits.

In addition to 15+ gluten-free flavors of gelato and gluten-free cones, Gelateria Damiani also offers gluten-free cialde cookies, plain or filled with hazelnut cream.

After much internal struggle and debate (vacation requires so many thought-provoking decisions), I decided to forgo the gluten-free cone (I like my frozen treats melty) and instead get a cup of fig, pinenut and coconut gelati topped with a plain cialde.

Eliana indulged in chocolate and vanilla soy gelati – even the dairy-free have options at this gelateria.

The last gelateria I visited in Florence was GROM. This gelateria is not part of the AiC but was recommended by Shauna as gluten-free friendly. It does seem a touch sacrilegious to visit a gelateria that has a NY outpost, but its origins are Torinese (as are mine), and we were not disappointed. When I told our server I had Celiac disease, she eagerly explained which flavors were safe and let me sample until I settled on three: Cassata Siciliana (ricotta with candied fruit), Zabaglione (the flavor of the month), and Vanilla (simple perfection).

As many customers seem to have trouble choosing, they offer help in the form of “Matrimoni d’amore” – flavor combinations - something to please every palate.

When preparing my cup they used two fresh spatulas taking care to prevent cross-contamination with the other flavors or gluten-containing culprits. (the question now is -does the NY outpost cater so well to gluten-free patrons? I will gladly work to find out.)

The warmth and friendliness of the staff made the experience even more enjoyable.

Sadly, during my one evening in Siena, I was unable to find a safe place for gelato. Almost everything was closed early on Sunday evening. So I had to make due with a truly sacrilegious option. But they had caramel, which has been discontinued in the States; I enjoyed every bit of “caramelly” goodness.

Next stop: Cantinetta di Verrazzano, my last meal in Florence (on this trip anyway).

Gelateria Damiani

Via Burchiello, 20/r

Firenze, Italia

Phone: 39-055-2335428

Gelateria GROM

Via del Campanile at the corner of Via dell'Oche

(between the Duomo and Gli Uffizi Gallery)

Firenze, Italia 50012

Phone: 39-055-216158

Gelateria Malotti

Via di Novoli, 42/6

Firenze, Italia

Phone: 39-055-411997

Gelateria Paciugo

Via della Formica,172

Lucca, Italia

Phone: 39-0583-56069

Everything (Gluten-Free) Tastes Better in Italy

2007-10-16T05:50:00.001-05:00

Eliana Facendo L'insalata, originally uploaded by A Gluten Free Guide.

Gluten-free or not, everything just seems to taste better in Italy. I’m sure part of it has to do with being on vacation. But the love and attention paid to food in this country clearly shows. My first trip to Italy was for a study abroad program in 1998. It was during that summer that I met Eliana, a bright, beautiful girl with an indomitable spirit. Little did I realize at the time that we would become dear friends, spending subsequent summers and trips together in Rome, Sicily, Pescara, Terni and even New York.

After leaving Lucca, I took the bus to Firenze (Florence) where Eliana greeted me with a huge hug and Italian kisses. She was kind enough to open her home to me for four days of my vacation.

My first night there I didn’t want to trouble her too much over gluten-free dinner options. I explained that I ate a huge lunch and that I would be fine nibbling on a few things I had brought with me. She looked at me and scolded – “Ma Cate, in Italia si mangia!” “But, Catherine, in Italy you eat!” To Eliana it was no trouble to make something safe for my tummy. She proceeded to put together a salad so full of flavor with such simple ingredients I could hardly believe it. Olives, tomatoes, hard-boiled eggs, chickpeas and lettuce dressed with olive oil and salt. I tried recreating it at home last week, but it just wasn’t the same.

Later in the week she made a frittata with sautéed zucchini.

Prosciutto and parmigiano reggiano were plentiful.

Jars of spices and olive oil fill the kitchen that I have had the pleasure of dining in more times than I can count.

Gluten-free travel is simply delicious when you are lucky enough to have friends like Eli.

Next stop: my adventures in Gluten-Free Gelato

Buca di San Antonio Makes Gluten-Free Dining Pure Pleasure

2007-10-15T05:20:00.001-05:00

Lucca, originally uploaded by A Gluten Free Guide.

My friend Katie and I were able to spend less than 48 hours together during our visit to Lucca, but it was full of great conversation and amazing food. After eating a small breakfast at our hotel and exploring the beautiful streets of Lucca, we ventured back to Buca di San Antonio.

The restaurant owners' warmth and kindness bestowed on us when we were turned away for dinner left us more eager to each lunch there the next day. After discussing the menu and our gluten-free options, only one item we had initially selected had gluten in it. Lucky for us – because our second choice ended up being one of the best dishes I ate during my trip.

Our waiter, Cristiano was beyond helpful. When he presented us with our gluten-free bread, he looked at me with a wry smile and said “Now don’t cry, we recently had a woman in our restaurant who hadn’t had bread for 17 years who was brought to tears by this.” I managed to keep the tears in check but was truly touched by the care and thoughtfulness Cristiano demonstrated throughout our time at Buca di San Antonio. The gluten-free bread was warm and crusty. They buy it from a local gluten-free bakery called Il Forno Lenci. (Unfortunately, it was closed on Sunday so I wasn’t able to make a visit myself.) Even more remarkable though was how the bread tasted after it cooled. Inexplicably, the roll gained in pleasing power as it cooled. Tha facaccine disappeared so quickly that I only vaguely remember its exquisite flavor.

For our primo, we split the Tagliolini alla papaline -- pasta sauteed with butter, nutmeg and ham -- made with a gluten-free corn pasta. A hint of creaminess, flavor in abundance, yet it was not heavy. The nutmeg was unexpected but complemented the dish perfectly.

For our mains and sides, we split everything and since Katie had turned away the gluten-filled bread there were no concerns about cross-contamination. As a mushroom and polenta fan, I was excited to see Porcini mushrooms with polenta di formentone on the menu. The funghi porcini were crisp, balancing out the creaminess of the polenta. The dish was so simple, almost buttery, the texture perfect. I gladly finished the plate when Katie demurred.

After our delicious roasted fagioli from the night before, we ordered a simple side of fagioli with olive oil.

The zucchini and eggplant dish we initially eyed was off-limits, so we ordered a roasted guinea fowl breast with moscato grapes and crisped prosciutto. The combination of the crispy prosciutto, sweet stewed grapes and simple roasted hen was spectacular. This is one of those instances where living gluten-free is truly a blessing. Aside from the roasted guinea fowl dish that we never would have tried, the attention we received from the entire staff completely changed the dining experience. One of the owners was not only eager to show us the gluten-free designations on the door, he also joyfully recounted the restaurant’s experience with gluten-free customers. He gave us an affectionate look while saying, “Sono tutte belle famiglie e questo lo conferma” “They are all beautiful families and this just confirms it.” - So sweet, we couldn’t have felt more loved and cared for!

The mysteries of dessert beckoned after such exceptional main courses. Cristiano offered me gluten-free biscotti and even asked me to sample a new pane dolce they were trying out from the gluten-free bakery. I could not refuse his pleading request. We all agreed the bread would be better as a breakfast roll rather than a dessert – though it was tasty when dipped in sweet Vin Santo.

Katie returned to “la via caduta” (the fallen way) when picking a chocolate cake that wasn’t gluten-free. I began my quest to eat my weight in Pecorino cheese by ordering the formaggi misti with honey and pine nuts.

This lunch and my time in Lucca were merely the beginning of an almost magical vacation. Next stop – gluten-free Firenze!

Buca Di San Antonio
Via della Cervia 1/3
55100 Lucca
Phone: 39-0583-55881 Closed Sunday Evenings and Mondays

Lucky in Lucca - the start of my Italian gluten-free adventures

2007-10-12T05:47:00.001-05:00

Gli Orti Interior, originally uploaded by A Gluten Free Guide.

I have always loved Italy. As you may have read in my meme, I lived in Rome, mere steps from the Coliseum. My travels, work and studies have taken me to Italy multiple times. I still have friends living in Florence, Rome, Puglia, Calabria, Sicily and Milan. My memories of my time there are simple treasures I can turn to when chaos comes. However, all of my experience with food was pre-gluten-free: cornetti caldi at 4am in Ragusa, pizza eaten outside in Campo dei Fiori, the best bread in Sicily, homemade pasta and panzanella salad in Florence. But my research told me that Italy is much more advanced in its awareness of Celiac disease and development of gluten-free products (they do make my favorite gluten-free pasta after all – BiAglut). When my friend Zuleika came to visit me in NY last year she brought a bag of gluten-free goodies for me to enjoy. So armed with that knowledge and a link to the Italian Celiac Association I felt comfortable embarking on my ten day tour of Tuscany.

My vacation was divided into three “mini-trips.” First stop: Lucca. My dear friend Katie agreed to fly down from Paris to meet me for a whirlwind tour of one of our favorite cities. It is truly one of the most charming and beautiful towns in Tuscany (not to mention our hot Italian professor at college was from Lucca). After catching up over coffee in the Piazza dell’Anfiteatro we went to check out our dinner options. When we arrived at Buca Di San Antonio we saw a dreaded sign: “completo.” They were booked for the night. Since it is in the Italian tradition to savor and linger over a meal, there is no hope to be “squeezed in” once all of the tables are full. Since they are part of the Italian Celiac Association, we decided to go in and see if they had any other suggestions for dinner. We met the kindest couple who were eager to help me find a place where I could eat safely. They called two other restaurants before sending us to Gli Orti di Via Elisa - a trattoria and pizzeria that understands how to cook gluten-free. Before heading out they even offered to GIVE me gluten-free pasta to take with me for Gli Orti to prepare. I declined but remain in awe of their kindness.

We wandered a bit longer through the streets of Lucca before making our early dinner reservation at Gli Orti. Our food was delicious, we split our sides but Katie had to try the pizza. While I was a bit wistful looking at the perfect thin crust pizza, I can’t really blame her. It came highly recommended, and Katie is one of my best gluten-free adventurers. When she lived in NY we took many trips to Peter’s Gourmet diner, Candle 79, Rice, Asia de Cuba and Bistango.

After getting over the shock of the wine list prices (10 euros for a whole bottle not just a glass) I settled on Braciola di maiale alla griglia con patate (Grilled Pork chop with potatoes). I opted for spinach rather than potoates; it was so flavorful it could have converted my Mom, a devoted vegetable hater.

We split verdure stufate (stewed vegetables) and Fagioli al forno con salvia e rosmarino (Roasted beans with olive oil, sage and rosemary).

The vegetables were delicious, but the memory of the fresh herb flavors combined with the beans is still dancing in my mind.

We finished our meal by splitting a cheese plate. Four types of pecorino toscano served with ricotta, honey, fig and apple preserves. It was the perfect end to our evening.

Next stop on Ms. Guide's Tour of Tuscany 2007: lunch at Buca di San Antonio – luckily for us they had a table available the next day.

Buca Di San Antonio
Via della Cervia 1/3
55100 Lucca
Phone: 39-0583-55881 Closed Sunday Evenings and Mondays

Gli Orti di Via Elisa
Via Elisa 17
55100 Lucca
Phone: 39-0583-491241 Closed Tuesdays

The Globe Restaurant - Atlanta

2007-10-07T04:11:00.001-05:00

Around the corner from my favorite, Ecco, The Globe Restaurant in Atlanta has a couple of gluten-free options on its interesting menu. The décor is uber-trendy for my more classic tastes, but the food was quite good.

I started with the Chorizo Stuffed Dates wrapped in smoked bacon and served with a piquillo-pepper tomato sauce. I love the combination of sweet, savory and smoky flavors in this dish.

For my main course I ordered the herb-roasted organic chicken. In lieu of the gluten-filled panzanella salad that normally pairs with it, they offered me roasted vegetables and sautéed spinach.

The servers were quite accommodating to my requests. Thanks to Joy for her article on About.com for leading me to this new restaurant find.

I get back from my trip to Tuscany, Italy tomorrow - incredible food, wine, scenery and company. I have eaten more gluten-free food than I ever thought possible: from hand-made ravioli and pici pasta, lamb with caponata and a brunello wine reduction, grilled veal with garden-fresh sage, rosemary and tomatoes, to panna cotta, tiramisu, and of course gelato (including gluten-free cones). The photos and stories will only be a glimpse into perhaps the most perfect vacation I could have imagined.

The Globe Restaurant - Address: 75 5th St NW Atlanta, GA 30308 Phone: (404) 541-1487

Back to my Southern Roots - Blue Ridge Grill in ATL

2007-10-01T04:09:00.001-05:00

Blue Ridge Grill Seared Scallops, originally uploaded by A Gluten Free Guide.

Amber, a gluten-free food lover (by choice) has accompanied me to more amazing dinners than I can list. She always turns away the bread and splits dishes with me so that we can sample more, and I don’t have to worry about cross-contamination. The first time she suggested Blue Ridge Grill I didn’t have any idea what a treat awaited me. It is an elegant, old-time lodge with a very Southern feel. The food, however, is not as heavy as one might expect from a classic Southern establishment.

Tuna tartare timbale with avocado, tomatoes and onion, merited a second visit.

The heirloom tomato salad with fresh buffalo mozzarella and basil was served with Alea and Pink Hawaiian Sea Salt.

The smoky flavor of the course Alea salt was so intoxicating it led me to purchase the expensive delicacy and partake almost every day for a week.

The meat in the crab cocktail was not particularly noteworthy, but the selection of gluten-free sauces was impressive – cajun remoulade with scallion oil, horseradish aioli in addition to the standard cocktail and tartar sauces.

I first discovered how good grits could be during a trip to Atlanta, so the Blue Ridge version -buttered and served with boursin cheese just added to my Yankee fascination with the dish.

On one trip we ordered the sautéed spinach and were a touch disappointed.

The next time we stuck with a Southern standby – collard greens with ham hock, absolutely outstanding.

With all of the sides, during each trip we only needed to split one main course (“need” being a very relative term when so much food is involved).

My favorite was the seared scallops with fingerling potato and leek ragout served in a caviar butter sauce (my half-portion pictured above).

Amber preferred the pork chop with apple chutney.

The gluten-free menu at Blue Ridge even includes dessert options. We split what may be my all-time favorite dessert: crème brulee. Because it is one of my favorites (I bought a torch just so I could make it at home) I am unforgiving when served a sub-standard version. Blue Ridge’s offering was perfect, a crispy, crunchy shell with a smooth and creamy custard filling. The fresh berries make a lovely complement.

I am looking forward to future dinners at Blue Ridge and even more dining adventures with Amber.

Blue Ridge Grill - Address: 1261 W Paces Ferry Rd NWAtlanta, GA 30327 Phone: (404) 233-5030

Friends and Family Help Me Eat Gluten-Free in Denver

2007-09-27T19:53:00.001-05:00

Denver Kids Montage, originally uploaded by A Gluten Free Guide.

So while my tour of Denver for Labor Day turned into a gluten-free culinary adventure, my true purpose in visiting Colorado was to spend time with my two dear friends, Farrah and Brooke. My first night in the city, we left behind the husbands and kids (it was like every night for me...) and had a girls’ night dinner at LoLa restaurant downtown.

The three of us shared the fresh-made guacamole made table-side.

The server initially warned me away from the corn chips, as there was a chance that they were fried in the same oil as their flautas. Upon further investigation however, he was able to determine that they were from a new distributor and were indeed gluten-free.

Those are our server’s initials etched in chili-powder at the top of the plate. As three friends who are all big fans of Top Chef, we noted the elegance of the table-side presentation. (Speaking of Top Chef - Did you catch it last night? The ever-charming Brian was eliminated. Now it’s down to Hung, Casey and Dale. While I have a soft place in my heart for Casey and would love to hang out with her – I think Hung has been vilified by the editing process and deserves to win. )

In addition to their 100+ tequilas, LoLa is famous for their roasted corn soup so Brooke, Farrah and I each got our own. Mine came without the fried avocado which was full of gluten (and completely delicious according to the gluten-gluttons). The soup lived up to its reputation – absolutely amazing – even without the avocado. Our patient and helpful server also made sure that my soup was in a different shaped bowl to prevent any confusion regarding its gluten-free status.

I ordered the smoked pork and shrimp asada with a side of garbanzo ancho chili. It was one of the most flavorful and enjoyable meals I have had in a while. While it seemed like a gluten-free miracle to eat at Deby’s and Melting Pot, the spicy yet lighter fare offered at LoLa is more my style.

We tried to go to Clo ud 9, a local soft-serve place, for dessert. When they couldn't confirm their ingredients, we opted for my favorite McDonald's sundae instead.

For my next trip to Denver, I will need to add extra time to ensure I get back to LoLa and all of the gluten-free restaurants I missed on this trip. Thanks again to Brooke and Farrah for making my Labor Day one to remember.

LoLa Address: 1575 Boulder Street Denver, CO Phone: 720-570-8686

Falling For Fondue All Over Again

2007-09-21T05:32:00.001-05:00

I have always loved the idea of fondue. After all, cheese is one of my favorite foods, and chocolate fondue at a party is ALWAYS a crowd pleaser. In my pre-gluten-free days, my best friend Doris was living in Paris. I went to visit, ate crepes by day and at night she took me out for a fondue dinner. While fondue is officially a Swiss creation, Paris seemed like the perfect place to dip crusty French bread into swirls of melting cheese.

When I first heard of the American fondue chain, The Melting Pot, I was already gluten-free. Seemed like a great idea – fondue as a three-course meal - but I knew better than to try to get them to accommodate my gluten-free needs.

During my “culinary tour” of Denver [read: eating a lot while visiting friends], I discovered that The Melting Pot in Littleton has a gluten-free menu. Wah??? How could this be possible? Why had I not heard about this?

For our Saturday night “dinner without the kids,” our original plan was to go to Beau Jo’s for some Colorado-style pizza (they use gf pizza crusts from Deby’s). But during my gluttonous gluten-free brunch, I was told that I HAD to make it to The Melting Pot. – too bad they said, “it’s a Saturday, you’ll never get in.” I knew I had to find a way, even if it meant going by myself the following day and begging for a seat.

Well the universe clearly wanted me to feast on fondue – The Melting Pot had a reservation available for 5 people at 7:30 that night. The timing, the location, it was all perfect.

I started with the seasonal cheese fondue – Mediterranean with fontina and gruyere blended with roasted garlic, dates, shallots and white truffle oil. (For the gf folks they use milk as a base instead of beer.) I was served toasted gluten-free bread that looked so good, I had to check first and make sure it was slightly different from the “regular” bread my friends were eating.

For my second course I went with the Fondue Fusion - Lobster tail, filet mignon, sirloin, garlic and herb chicken, citrus pork tenderloin, and white shrimp. In lieu of the wild mushroom ravioli and roasted red pepper rigatoni I was given extra chicken and filet. An extra piece of filet mignon instead of pasta? Clearly being gf can have its perks.

My second course was cooked a la Bourguignonne – European style fondue in cholesterol free canola oil. The other lighter broth options had gluten ingredients. But on the plus side, I was given two different batters to make tempura. Yes, gluten-free tempura. Along the lines of gluten-free croissants and gluten-free ravioli, tempura is one of those things I had mourned when going gluten-free. I certainly never thought I would be eating gluten-free tempura in a mainstream restaurant.

After all that, it was time for the sweet stuff.

For dessert, I chose the flaming turtle – milk Chocolate, caramel, and chopped pecans – flambéed tableside. Served with strawberries, pineapple, bananas, along with gluten-free angel food cake and chocolate brownies.

While The Melting Pot hadn’t worked out all of the kinks during my visit - no printed gf menu, a couple questions about what was or wasn’t gf. Overall it was an incredible dining experience. I was served every course along with my gluten-glutton friends and, if anything, I was given TOO MUCH gluten-free food.

You might be wondering, as I did, how this gluten-free menu came about. I asked the host that evening and he told me it was a corporate-wide initiative. I wondered how in the world this hadn't made waves in the gluten-free community already? So once I got back to NY I set about to do some investigating of my own. I started by calling The Melting Pot near my Mom’s house in Pasadena to see if they indeed had a gluten-free menu. Nope! I tried a few more: no, no, and finally no.

Well, since that didn’t seem to be going anywhere, I emailed Monica, the owner of Deby’s Gluten-Free Cafe and Bakery, who supplies the bread, tempura batter, angel food cake and brownies to the Littleton Melting Pot. She informed me that the manager of the Melting Pot in Littleton and Louisville, CO had worked with her to develop the menu. Currently they are the only two outposts offering a full gluten-free menu. Monica is hoping to set up a meeting with corporate about how to offer options for gluten-free customers across all of their locations. Keep your fingers crossed – or even better you can help the efforts - call/email/write corporate and ask them to expand their menu.

Monica is doing a great job of making it ever easier for people on a gluten-free diet to eat out safely in Colorado. And now a few of Deby’s products are available through a national restaurant supplier – SYSCO foods. But one woman and one gluten-free bakery can’t do it all. You need to make your voices heard.

In the meantime, pack your bags and make a trip to Colorado, the gluten-free food can't be beat and the scenery isn't half bad either.

The Melting Pot Littleton - Address: 2707 W. Main Street Littleton, CO 80210 Phone: (303) 794-5666
The Melting Pot Louisville - Address: 732 Main Street Louisville, CO 80120 Phone: (303) 666-7777

I Want My FOOD TV

2007-09-20T05:30:00.000-05:00

I love eating food, cooking food, photographing food and writing about food. I also have a love of TV that developed at a very young age, despite all my dear mother did to try to limit my exposure to something she considered “noise.” My love for food on TV developed later, as an adult, once I really started cooking.

I remember my early days watching Food Network and learning how to chop an onion. It was a revelation. I went to The Flying Biscuit in Atlanta after seeing the now ubiquitous Rachael Ray eat there on “$40 a day.”

Now I can’t seem to get enough food programs. From Top Chef on Bravo to The Best Recipes in The World on PBS, my DVR is constantly overflowing with all types of cooking shows. Food Network is one of the few networks I will just leave on rather than watching pre-recorded shows. (Of course there are still shows on FN I record to ensure I don’t miss an episode – Easy Entertaining, Everyday Italian – I have a total girl-crush on Giada, Healthy Appetite, Barefoot Contessa- Ina Garten is my personal food hero, Iron Chef, and Good Eats to name a few)

When my friends and I were discussing the reality food trifecta – Top Chef vs The Next Food Network Star vs Hell’s Kitchen. I was a vocal advocate for Top Chef and argued against Hell’s Kitchen. Yes some of the challenges in Top Chef are a little unrealistic - "make a meal from food you buy in a vending machine" but I think it does the best job of making good tv while highlighting the beauty of cooking and food. It is the show that actually makes me want to try the recipes I see them prepare. I still enjoyed The Next Food Network Star even if it didn’t inspire me to cook. Hell’s Kitchen, however, I found completely grating and Gordon Ramsay seemed like an over-hyped bully.

During my trip to Denver, my hosts Brooke and David made me sit and watch a show with Gordon Ramsay on BBC America called “Kitchen Nightmares.” I begrudgingly gave it a chance because they were letting me stay in their beautiful home, but I really didn’t have high hopes. Well much to my surprise, the show was fantastic. Gordon was a superior chef and business man who brought a fresh perspective to failing restaurants. The stories were not sugar-coated or overly-dramatic and Chef Ramsay seemed to truly care about the people he was helping and the food they were serving. Yes, he still revealed harsh truths and used foul language but it all seemed to come from a good place. Sometimes the restaurants turned around, sometimes they failed - it seemed like a real look into their kitchens rather than over-produced "reality tv."

Last night, Kitchen Nightmares premiered on Fox with an American version. I was excited to give Gordon Ramsay another slot on my DVR record list. Unfortunately, the Gordon Ramsay on this show is hardly recognizable from the BBC America version I had grown to love. Back was the bully I met on Hell’s Kitchen. Reality TV producers swoop in with contrived antagonism (putting the owner in the kitchen as a chef), extreme kitchen makeovers, and staged dramatic interviews. I may give the second episode a chance but I’m not terribly optimistic.

Of course I’m not the first food blogger to talk about Food TV – The Amateur Gourmet, expresses his love for Mark Bittmann in a post that takes the words right out of my mouth. Allergic Girl makes mention of both Top Chef and two other programs on her blog. Where else is Food TV making a splash in the blogosphere? What do you think of Chef Ramsay?

Forget Disneyland – visit “YES Land” in Denver

2007-09-14T06:43:00.000-05:00

Debys Gluten Free Montage, originally uploaded by A Gluten Free Guide.

I spent Labor Day weekend eating my way through Denver. During my first 24 hours in the gluten-free mecca, I may have consumed more calories than I typically eat in a week. I found “YES Land” (also known as Deby’s Gluten-Free Café and Bakery) on my first full day in Colorado.

Haven’t you been told NO enough? That is the mantra employed by Monica and Doug Poole, owners of Deby’s Gluten-Free Café and Bakery in Denver, CO – hence the name “YES Land.” And trust me, for anyone living gluten-free, Deby’s is a wonderland of food worth a trip to the Rocky Mountain State.

Deby’s Gluten-Free Café and Bakery opened about two years ago. Named after Doug and Monica’s daughter, Deby, they initially offered 175 gluten-free products. They have since expanded to more than 400 different gluten-free items. They have everything from bread, muffin and cookies to ravioli, chicken nuggets and lasagna. While the location is a little off the beaten path from downtown Denver, visitors from every single United State (including Alaska and Hawaii) and seven different countries have made the pilgrimage to Deby’s. The less traditional location for a restaurant and bakery keeps rent low and enables them to keep prices affordable, especially compared to typical gluten-free baked goods.

Needing to taste as much as I possibly could – my friend Sean and I shared a rather extensive brunch: an omelet with hash browns and cinnamon raisin toast, a breakfast burrito with green chili sauce, dollar pancakes, an English muffin, glazed donut holes, french toast, a biscuit, a pumpkin spice muffin, a salad with croutons and two diet cokes. For all of that food our check totaled a mere $24. Seeing a gluten-free muffin that costs only 85 cents and tastes just as good as a “glutened” version, was almost enough to inspire Ms. GF Guide to move to Denver.

Monica and Doug are two of the warmest people I have ever met. They are passionate about bringing good gluten-free food to everyone and are working in the community to make it easier for restaurants to cater to gluten-free customers.

Before leaving, I ordered a few items to-go, a luscious lemon bar, a decadent chocolate brownie with german chocolate cake frosting, a white chocolate macadamia nut cookie and two of the new muffin flavors (buy one get one free!). These were all consumed before I managed to get any good photos – a sign of some delicious vittles.

After our huge brunch, Monica and Doug gave me a tour of their kitchen complete with pizza oven, waffle maker, bread slicer – (ah, the comfort of crumbs that won’t make me sick!) massive amounts of gluten-free flour, and more. Monica and Doug are zealous advocates for the gluten-free lifestyle after seeing dramatic improvements in their health when they eliminated gluten from their diets. Monica has been gluten free for over 8 years, since being diagnosed with Celiac disease. Today the entire family, Doug, their 13 year-old daughter Deby and their twin 11 year-old boys are all on gluten-free diets. They are all feeling significantly stronger, healthier and eating better than ever.

While I highly recommend making the trip out to Deby’s in person, you can order from a huge selection of items to be delivered straight to your home. Not getting to taste EVERYTHING during my trip to Denver, I ordered two boxes to be shipped back to my apartment in NYC. In fact, I hosted a gluten-free tasting/dinner party at my apartment this week. (I’ll report back soon on how all of my gluten-glutton friends enjoyed Deby’s offerings and more culinary highlights from my trip to Denver. )

If there is anything you have been craving since going gluten-free, call/email/visit Monica and she will find some way to tell you "YES." She recently developed a tempura batter - yes, I had a gluten-free onion ring! What have you been missing?

Deby's Gluten Free: address 2369 S Trenton Way, Suite M Denver, CO 80231-7628 phone: (866) 473-2155 email: info@debysglutenfree.com

Ms. GF Guide's Summer Soft-Serve Summary

2007-09-06T19:25:00.001-05:00

40 Carrots Yogurt, originally uploaded by A Gluten Free Guide.

Yes, Bloomingdales even has expensive Frogurt. You, the readers, demanded it - so I was forced to deliver. After my reviews of the gluten-free soft serve options at Tasti D Lite, Pinkberry , and McDonalds, I was asked to investigate the gluten-free status of "forty carrots" frozen yogurt at Bloomingdales. Good news for everyone looking to spend even more money satisfying your sweet tooth - forty carrots' frogurt is gluten-free.

After following the many signs necessary to navigate oneself to the forty carrots restaurant tucked away on the 7th floor of Bloomingdales' 59th Street location in Manhattan, I found only a short line of customers waiting to be served (nothing compared to the throngs of people currently crowding Pinkberry). When my turn came, I asked if they had ingredient or allergen information. Yes, he nodded, and delivered to me my very own nutrition and ingredient flyer. I stepped aside and read furtively ................ yes, I could indulge.

The regular toppings are in a cross-contamination minefield, so I didn't bother with the yummy sounding coconut or goji berries. The fresh fruit toppings are in an entirely different area, so I felt relatively comfortable with my choices.

I ordered a plain small with fresh blueberries. $4.50 for a small plus $2 for the single fruit topping meant my total with tax was...choke...$7.04!!! Man I hoped it was good. I let it get a little melty before digging in - I enjoy SOFT ice cream or froyo. It is quite tasty. It has a bit of the tang sought out at Pinkberry, but it's a little more mellow and creamy. It was delicious, though for me I don't know that it is worth the price or the hassle of navigating the halls of Bloomie's.

The famous forty carrots dessert is made by a company called The Wards Ice Cream Company in Paterson, NJ. It is branded as "Frogurt" which coincidently is served at a bakery right by my apt (I will have to investigate pricing outside of the luxe Bloomingdales environs).

Probably the best tasting soft-serve I had this summer was after the Gluten-Free BBQ in NJ. We went to Applegate Farm, where I enjoyed a vanilla soft-serve that rivaled the Frozen Dairy Bar Ice Cream I had during my childhood summers in Virginia. Unfortunately it was too dark to get a photo of the creamy deliciousness.

But given price, convenience and calorie considerations I still have to give top billing to McDonald's. Yes, this Gramercy Tavern loving, jicama eating, quinoa making, GF Guide LOVES McDonald's ice cream. What is your favorite soft-serve?

McDonalds Ice Cream with Peanuts, originally uploaded by A Gluten Free Guide.

Bloomingdales plain low-fat frogurt contains: Yogurt cultured Grade A milk, sugar syrup, yogurt cultured nonfat milk, corn syrup sodium citrate, mono and diglycerides, carbohydrate gum, locust bean gum, polysorbate 80, guar gum and diocityl sodium sulfosuccinates. A 4 oz serving contains 100 calories, 2 grams of fat, 2 grams of protein, and 20 grams of carbohydrates.

Gluten-Free Ice Cream on a Global Scale

2007-09-03T20:13:00.001-05:00

McDonalds Ice Cream with Peanuts, originally uploaded by A Gluten Free Guide.

I love well-prepared food - even as a child I was never eager to eat at any fast food "dining" establishments. So it is with some surprise that my friends greet my frequent pleas to go to McDonalds. I can’t tell you the last time I ate a full meal at this American institution, but in the last month I have had dessert there more than once a week. Even before going gluten-free, McDonald’s Ice Cream held a special place in my heart.

I remember going to McDonald's with my Mom and brother whenever the coin tray in the car was full enough to purchase three cones. I traveled throughout Spain with friends after graduating from college – rather than spend $4 on imitation gelato (I was a little bit of a snob about real Italian gelato) I would spend less than 50 cents on a refreshing vanilla treat. Now that I’m in NY, as friends and coworkers would stop at the ubiquitous Mr. Softee trucks, I would try to convince them of the error of their ways, as equally easy to find were the golden arches with a more tasty and less expensive cone and sundae offering.

Once I started living gluten-free, I was pleased to discover that I didn’t have to give up McDonald’s Ice Cream. While I’m not advocating basing one’s entire diet on McDonald’s food, the Vanilla Reduced Fat Ice Cream is surprisingly low in calories - 150 per serving. I usually order a “plain sundae with peanuts” since I can no longer have the cone. I don’t usually want the double calories that come with the decadent hot fudge or caramel sauce, though they are occasionally worth the splurge.

Even when dining at restaurants with gluten-free dessert options, I frequently ask my friends to indulge me with a trip to McDonald’s. My cousin Lisa looked at me as though I were crazy when I first suggested MickeyD’s last summer. After much cajoling, she eventually agreed. I paid the $1.50 for her sundae since she was such a good sport (at some McDonald’s the sundae is on the $1 menu – so you can look out for those extra savings). She was not disappointed. Later that summer, she informed me I should ask for the sundae without the top – that way she usually got extra ice cream. I was proud as the teacher had become the student.

After reviewing Pinkberry and TastiD, McDonald’s frozen dessert comes out on top for taste and price. While the McDonald’s version does have 3.5g of fat, the overall calorie count is still low. And best of all, you can find this gluten-free goodie almost anywhere in the world.

Gluten-Free at Tasti-D

2007-08-30T20:21:00.001-05:00

Tasti D Lite, originally uploaded by A Gluten Free Guide.

Tasti D Lite is a New York institution. The chain offers a range of “low-calorie” desserts for a price that’s arguably too high. But despite that and the fact that it tastes only slightly better than the ice milk served in my college dining hall, I still find it holds an inexplicable lure.

When I was diagnosed with Celiac almost three years ago, I went in for my endoscopy after eating a slice of pizza and a large Tasti-D Lite waffle cone. (For a proper diagnosis you should keep eating gluten until you have the endoscopy.) The ingredients at the time included oat bran. Since then, Tasti-D has changed its formula and confirmed via email that the vanilla flavor is gluten-free. I was unable, however, to get a response about the gluten-status of their other flavors.

I don’t feel safe getting any of their toppings – who knows if there was a waffle cone sitting in the peanuts.

And their method for putting on toppings is rife with cross-contamination potential.

Tasti-D Lite survived the Crema Lita attack and the lines are still long even with the current Pinkberry invasion of Manhattan. Its status as a NY institution was confirmed when it made an appearance on HBO’s Sex and the City.

I know that Tasti-D Lite will never taste as good as real ice cream, but the pleasure I find in spending a warm summer evening with a friend walking and eating a cup of vanilla “frozen dessert” makes up for anything it may lack.

A Gluten-Free Farewell To Summer - Pinkberry Style

2007-08-27T20:36:00.000-05:00

Pinkberry "Yogurt", originally uploaded by A Gluten Free Guide.

Before you say farewell to Summer, eat some tasty cool (gluten-free) treats that will help you survive the last of the season's heat.

When the over-hyped Pinkberry first arrived in New York I was skeptical. What could possibly warrant lines extending down a city block, prices that make Starbucks seem cheap, and an addiction affectionately called “crackberry” or “frozen heroin juice”?

Well, because the owners won’t reveal their ingredients and didn’t respond to initial requests for allergen information, I didn’t think that I would ever get to sample the Pinkberry wares. However, their site has been recently updated to include it’s gluten-free status. So in the name of gluten-free research, I braved the line, forked over the cash and ordered my own "frozen heroin juice" at their SoHo location (conveniently located around the corner from my hairdresser).

I must say, this tangy-tart treat with just a hint of sweetness is the perfect refreshment on a warm summer afternoon or evening. While many of the toppings are not gluten-free, they keep their assortment of fresh-fruit and berries in a separate section, making cross-contamination less likely. I haven’t tried the green-tea flavored treat yet but will definitely sample it before the first chill hits Manhattan. The distinctly yogurt flavor of the "chilly bliss" may turn off some diners seeking more of a soft-serve ice cream experience. But if any of you are fans of greek yogurt like me, you will be in frozen “yogurt” heaven.

I’m definitely not the first blogger to cover Pinkberry – Angelenos were up in arms over the “yogurt” status of Pinkberry, celebrities such as Kirsten Dunst and Jake Gyllenhall have both been spotted with Pinkberry cups in hand, and the LA Times has featured numerous stories about the dessert. If you've tried it, what do you think?

Don't worry if Pinkberry is not your thing, still to come are other soft-serve options for beating the heat gluten-free.

The Chocolate Bar Decatur, Georgia

2007-08-16T19:07:00.000-05:00

Chocolate Bar, originally uploaded by A Gluten Free Guide.

The Chocolate Bar Decatur is a culinary treat all-around. As one might expect, this cute bar in Decatur, GA serves a wide area of chocolate truffles and other desserts. But they also have a great selection of (gluten-free) appetizers and “culinary cocktails.” Sitting outside on a warm summer day, quite few people in our party ordered the watermelon soda made with cava wine and garnished with a basil jelly. At only $5, it's quite the bargain.

The curried popcorn made with brown butter is one of those dishes that I now crave, and again with a $2 price point, it's your waistline rather than your pocketbook that feels the effects.

I love marinated artichokes but the preserved lemon and shallots make these remarkable.

Never one to turn down a cheese plate, we selected the manchego, pecan chevre and Pierre Robert cheeses accompanied by roasted nuts, strawberry, pear and pepper relish, apple pate and a sweet onion relish.

On subsequent visits I enjoyed the epoisses and monte enebro cheese in addition to a sweet pecan praline.

I was so enamored of The Chocolate Bar after my first visit that we went back for my birthday celebration. The last two times I was there they even had a small jazz band playing outside. I can’t imagine they will be able to keep that up once the weather gets colder so hurry - go and enjoy the affordable and delicious food and music outdoors.

THE CHOCOLATE BAR Address: 201 West Ponce De Leon Avenue, Suite C Decatur, GA 30030 Phone: 404-378-0630

Chaya Venice - A cross-country gluten-free dining adventure

2007-08-12T13:56:00.001-05:00

After meeting my friend Kris in London last year, he has accompanied me on many gluten-free dining excursions across the U.S. – Risotteria and a cookie party in NY, MF Sushi in Atlanta, and El Cholo in Santa Monica. His first attempt at picking a restaurant without my input led to an incredible gluten-free dinner at Chaya Venice. As embarrassing as it was for this native SoCal girl to be shown around California by a European, all pride was forgotten when the food arrived.

We both ordered the scallops wrapped in sirloin strips served with a grain mustard sauce. The sauce is usually thickened with a touch of flour so to ensure that there was no mix-up the server had the chef prepare both dishes without the gluten-based thickener. Kris was kind enough to oblige – he has said on more than one occasion “you don’t even miss the gluten” (with a note of surprise in his voice).

To finish, I opted for a simple cheese plate that included manchego, St. Andre, queso blanco (a fresh Mexican cheese), and fresh fruit. Much to Kris’s chagrin I didn’t let the server bring the bread that normally accompanies the dessert. But after going to my cheese course at Artisanal, and learning that bread is merely viewed as a palate cleanser, I didn’t feel obligated to include it and risk contamination.

Chaya’s décor is chic yet comfortable. I didn’t feel any of the “too cool” attitude I sometimes experience in LA. A remarkable meal is one that you remember long afterwards. I have no doubt that I will continue to mark this dinner among those most memorable.

Chaya Venice: Address: 110 Navy St Venice, CA 90291 Phone: (310) 396-1179

El Cholo - Gluten-Free Mexican Food in Santa Monica

2007-08-09T06:37:00.000-05:00

To continue the theme of dining outdoors, I want to share with you a recent dinner I had during a trip to Santa Monica. I find when I go to restaurants that don’t have established gluten-free menus that I usually experience one of two extremes. I show my handy Triumph dining card to the waiter and/or manager when I arrive. On one hand there are the waiters that push the card aside and say, oh our chef is familiar with “gluten-free.” I try to get them to look at the card anyway (after all, it was like learning a second language for me, so I’m not entirely trusting that they fully understand). When they return asking me if potatoes or rice are “safe” I eagerly hand them the card again. The other extreme comes from the restaurants that approach the allergy card with the trembling fear. While I appreciate the concern, the offer of plain lettuce as the only “safe” menu item is not terribly appetizing either.

El Cholo, a fun Mexican restaurant in Santa Monica, initially took the latter approach, offering me a simple salad and no main course. However, after a second conversation with the manager, we were able to put together a tasty if not flavor-packed dinner.

I was told to avoid the chips, salsa and guacamole the rest of our group enjoyed, but I definitely didn’t leave hungry. I ordered the shrimp fajitas served with mixed vegetables and beans.

I saw mushrooms and corn on the menu in various main dishes, so I asked if it would be possible to get a side of each. They brought them together as one side. I can’t say that the flavors were incredibly harmonious but I appreciated the effort.

I also asked for a side of guacamole. They weren’t comfortable with all of the guacamole ingredients and instead brought fresh sliced avocado – which to me was even better.

I did enjoy my dinner, and I have full confidence that with a couple more visits from patrons like me they will be able to offer even more gluten-free options. And even if the food doesn’t strike your fancy, the outdoor dining in Santa Monica can’t be beat.

El Cholo Address: 1025 Wilshire Blvd Santa Monica, CA 90401 Phone: (310) 899-1106

Enjoy Life on Food Network

2007-08-09T04:54:00.001-05:00

In case there was any doubt, more media coverage this week shows Gluten-Free is going mainstream. Enjoy Life Foods, whose products I featured in a mixed-results review a few months ago, was featured on this week’s episode of the Food Network’s “Unwrapped” with Marc Summers (all you old Double Dare fans can now reconnect with Marc). This is actually one of three recent pieces in which gluten-free food has been highlighted on Food Network. Alton Brown baked gluten-free chocolate chip cookies on "Good Eats" and "Dinner Impossible" featured a mission requiring Chef Irvine to create a gluten-free dish.

The PR team at Enjoy Life is doing a great job of spreading the word. In addition to the coverage on Food Network, they recently sent me two of their new gluten-free cookies to sample.

Emily, my faithful gluten glutton taster, and I were both pleased with the results. They even changed the packaging that we complained about in my first review!

The happy apple cookie was tasty and didn’t have any of the “health food cookie” taste I normally associate with apple flavored cookies.

The lively lemon cookie was definitely the standout during this tasting. The citrus “spice” of the lemon is light and refreshing in this soft and moist cookie.

Thanks to Enjoy Life for making allergen-free goodies that even gluten-gluttons gobble down with relish.

A Summer BBQ - Grilling Gluten-Free

2007-08-04T20:25:00.000-05:00

I escaped from the city recently for a day of great conversation and food in Montclair, NJ. My dear friends Jed and Chris invited me out to their house for one last hurrah before they said farewell to suburbia and responded to the urban call of Brooklyn.

Chris went to every effort to ensure that we would have an entirely gluten-free dinner that even the kids would enjoy. While I'm sure I could wax on forever about how delicious the food was and how truly loved I felt, I think in this case the pictures speak much louder than my words possibly could.

I will, however, leave you with a recipe. We ate our grilled corn on the cob smothered with Cilantro Lime Butter. Its spicy kick may be too strong for the little ones, but it's delicious on corn or even on steak (thanks go to Arvin for pointing that out).

(Gluten-Free) Cilantro Lime Butter

2 sticks unsalted butter (softened)
1/3 cup chopped cilantro
zest of 2 limes, juice of one
2 teaspoons salt
1/2 - 3/4 teaspoon of cayenne

In a small bowl stir the salt and cayenne into the softened butter. Add the lime zest and juice, stir. Add the cilantro and stir until evenly mixed.
You can serve this immediately. If you need to make it ahead just pull it out of the fridge about 30-45 minutes before serving so that it softens slightly.

Grilling gluten-free can be simple and easy, and it doesn't get much better than eating outside on a warm summer night.

Tag, You're It - 8 random facts

2007-08-01T22:05:00.000-05:00

Sea, the talented gluten-free chef behind the ultra-delicious Book of Yum, recently tagged me for a MEME. According to wikipedia: "a meme is defined within memetic theory as a unit of cultural information, cultural evolution or diffusion that propagates from one mind to another analogously to the way in which a gene propagates from one organism to another as a unit of genetic information and of biological evolution. Memes, like genes, do not purposely do or want anything — they either get replicated or not." I agree, that this sounds like a lot of fancy jargon for a chain letter.

I was always one to ignore the flood of memes in my email inbox in college or more recently on Myspace pages. For some reason, I feel compelled to keep this meme going. Thanks for thinking of me Sea. Here are eight random facts about Ms. Gluten-Free Guide:

1. My brother and I share a birthday, born two years apart within an hour of each other
2. I speak Italian fluently
3. When I lived in Rome, I could see the Coliseum outside my door every morning as I left my apartment
4. Yoga brings me peace
5. I worked in a medical lab doing research for two summers
6. I was on the math team in elementary school and Jr. high - other kids had awards for sports - I had "Math Trophies" (don't worry I wasn't a complete recluse, I was on the swim team too)
7. I don't have a middle name
8. I can fall asleep in any moving vehicle

I'm supposed to tag 8 people, but it's a big step just to get me started so here I go with six (sorry if you've already been tagged):

Allergic Girl from Don't Pass the Nuts
Bea from La Tartine Gourmande
David from Gluten Free NYC
Erin from Gluten Free Fun
greenfrog from Inlimine
Kelly from The Celiac Chicks