CeliacChicks

Friedman's Deli Now Has Gluten-Free Sandwiches!

Friedman's Delicatessen
Chelsea Market
75 Ninth Ave
New York, NY 10011
(212) 929-7100

Is it just me or when you have a gluten-free sandwich does it taste better than you remember sandwiches used to taste? I think I used to take the everyday sandwich for granted. Now when I eat a decent gluten-free sandwich I thoroughly enjoy it. Well, how much better do you think a gluten-free sandwich will taste when you can eat it at an old school style New York deli?!

This is the Chef Salad for $13.95. You can select whatever meat will satisfy your inner carnivore.

In the 1960's there were approximately 300 kosher-style delicatessens in New York City. Since then many of these establishments have closed. Friedman's has announced the opening of their new deli, which is reminiscent of New York City's oldest, and most recognized traditional kosher style delis, except the gluten-free items on the menu give the delicatessen a modern twist. With more people discovering they have food intolerances the owners of Friedman's felt it was important to include safe gluten-free options on their menu. The menu consists of mouth-watering staples of the delicatessen era, such as chicken rice soup and corned beef sandwiches. Friedman's is offering the real deal-high quality, old school kosher style items, which also includes brisket and homemade potato salad!

Sink your teeth into this pastrami sandwich made with bread from The Grainless Baker.

There isn't an actual gluten-free menu here, but all sandwiches can be made with gluten-free "rye" bread. Customers can rest assured that both the tuna salad and the chicken salad are gluten-free too. Most of the sides are gluten-free as well. There will be a chart behind the counter which will clearly label all of each menu items ingredients to make ordering easy for both the patrons and deli counter workers.

As if this all isn't enough good news, they are also working on a breakfast and brunch menu that will include lots of gluten-free options too. And since you can't eat a really good authentic deli sandwich without a really good authentic pickle, they will be making their own pickles! (These will be brined pickles, which equals corn-free!)* Keeping with the theme of the Chelsea Market, where there is a huge wholesale component, the pickles will be sold wholesale in the front of the store. This helps to contribute to the authenticity of what Friedman's is all about.

Vanessa Phillips has helped Friedman's with their menu and will be there for several weeks to help the staff get the gluten-free routine down. This is not going to be a GFRAP restaurant because other than most ingredients being naturally gluten-free, they are just switching your orders to gluten-free bread and taking common sense precautions. The bread will be toasted on a separate plate and all sandwiches will be cut with a color coded designated knife. None of the gluten-free sandwiches will be cut directly on the cutting board, but instead they will be placed on a piece of tin foil and then cut.

All of the gluten-free sandwiches are an extra $1.50. A regular turkey sandwich is $9.95, so the gluten-free turkey will be $11.45 and the gluten-free pastrami is $12.45. Before you gasp at those prices check out the sizes of these sandwiches! They are HUGE! Those of you with dainty appetites can order half a sandwich with soup or salad for $12.95.

Excuse me, but I have to go get another pastrami sandwich! 

*For those of you with additional food allergies-the bread does contain both corn and dairy. However, if you bring in your own bread they can totally make a sandwich for you without a problem.  All the meat is corn and gluten-free, however, deli meats do contain soy. For those with soy allergies or for those who don't want deli meat there is a tasty rotisserie chicken.

Gluten-Free News

NEW YORK
Joans GF Great Bakes products are now being sold at The Health Nuts chain stores. They will be in Great Neck, Bayside, Westbury and the Manhattan store at 1208 2nd Ave. (btw 63 &64 street) Be sure to ask for them at your local health food store so that they will contact Joan and stock them. (If someone can find a link to the other Health Nuts locations, please post it in a comment below.)

Don't forget that the L. Lodico walk for celiac disease is coming up on Sunday, June 1st.

INDIANA
Holiday World and Splashin' Safari amusement parks, located in the town of Santa Claus, Indiana, are now serving gluten-free foods!

EVERYWHERE
Over 7000 of us have voted for gluten-free goodies at Starbucks! The Starbucks idea website now says that this is "Under Review". Yay!

The summer barbecue season is upon us and thank goodness that most barbecued foods are gluten-free. (Minus the buns, of course.)  I just learned something that I thought was worth sharing. Here is a quote from Wikipedia about how using a marinade may reduce carcinogens:

"Some studies have shown that a reaction between creatine in muscle meats and amino acids caused by flame-cooking at high temperatures produces cancer-causing agents known as heterocyclic amines (HCA). New research seems to indicate that marinades may discourage formation of certain HCAs in char-grilled meat.

Immersion in an acid-based marinade for as little as forty minutes resulted in a decrease of 92-99% of heterocyclic amines in recent tests by the American Institute for Cancer Research. More studies are being conducted, but the acidic component in marinades seems to be very effective. Marinating is currently the best known method of discouraging the formation of HCAs."

Anyhow, for what it's worth, enjoy your healthy BBQ!

DON'T FORGET TO SIGN UP FOR OUR FREE EMAIL NOTIFICATIONS
We have some more fun gluten-free giveaways coming up. I also wanted to mention that I'm going to start putting in your email subject line what geographic area the latest info is for. I know a lot of you don't live in or near New York, so I don't want you to get frustrated due to information that is not relevant to you. At the same time I know there are people that like to read about what is going on in other areas. So, hopefully, if you see in the subject line of your email a state other than your own, you can just delete the email if you aren't interested. I'm getting more and more information all the time for gluten-free happenings all over the place and I'd like to keep you as a subscriber, but at the same time not annoy you. I hope this helps!

FREE Gluten-Free Pizza Sampler At Pala

***THE OFFICIAL INVITATION WITH INSTRUCTIONS HAS NOW BEEN SENT VIA EMAIL (5.22.08)***

I literally just got off the phone brainstorming with Edena at Pala Pizza and we need your help!

Crazy (in a good way) Edena just came up with a great idea: FREE gluten-free pizza for all of us! Since Pala offers so many different types of pizza, she wants you to be able to sample as many as possible. We have picked Saturday May 31st as the date and we know the time will be after 12pm sometime, but we thought we would get your input on how to go about this. After all, it's all about YOU!

PLAN A (aka The Anti-Social Plan)
Would you like to drop in at your leisure between 12-3pm and pick out your sampler plate of up to four different gluten-free pizza creations that will be the equivalent of two regular gluten-free slices of pizza and enjoy them in anonymity?

OR...

PLAN B (aka The Socialite Plan)
Would you like the restaurant to be closed to anyone else except for us where you all can mingle from 12-2pm and platters of many gluten-free pizza samples will be passed around?

*For either plan we will need to give a proper rsvp in advance.

Make your wishes known in the comments below! Don't be shy, c'mon this is about FREE Pizza! After we figure out what you want then I'll get back to you with the official invite and details.

Gluten-free Italy

If you're like me, your Italian vocabulary is limited to a few indispensable basics , like "Gucci", "Fendi" or "Prada". And when I'm really showing off my multi-lingual skills I'll throw in a "Mama Mia, Pizzeria!" or  "Holy Cannoli!" with no doubt an American accent that Dean Martin would make fun of. (That's ok, Dean baby.)

So, as you can see, trying to eat gluten-free while traveling in Italy without a skilled translator might be difficult for someone like me. Well, thanks to Maria Roglieri, author of The Gluten-Free Guide To New York and The Gluten-Free Guide To Italy we can all relax and enjoy the gondola ride. Maria is going to share with us today some extremely helpful tips about how to fearlessly eat gluten-free in Italy.

Ciao!

LA BELLA ITALIA- IL PARADISO SENZA GLUTINE

You wouldn't think for a minute that Italy, the land of pasta, is a gluten-free paradise, would you? 

But it is . . .

As a professor of Italian, a musician, and an Italian-American, I have traveled all over Italy; I have even been lucky enough to occasionally spend long periods of time (six months to a year) in my favorite Italian city, Rome.  The country, the people, the art, the history, and the culture are fantastic.  The food in Italy is a delight, a feast for the senses.

Ah, L'Italia:  il paese della pasta (the land of pasta) . . . Most people imagine it to be a daunting destination for gluten-free tourists.  Some even travel through Italy "surviving" on snack bars that they brought with them and eating only salad and meat in restaurants.  And yet, since my daughter Sara and I have gone gluten-free (she has celiac and I have gluten neuropathy), I have learned that Italy is a gluten-free paradise!

Anyone on a gluten-free diet can get gluten-free croissants (known as cornetti senza glutine) in the local hotels and bakeries for breakfast, gluten-free pizza for a mid-morning snack, gluten-free lasagna with fresh-made gluten-free bread for lunch, gelato with a gluten-free cone in the afternoon, and, if you still have room for dinner, three or four courses of anything you want gluten-free for dinner.  (Save room for the gluten-free tiramisu for dessert!)  My biggest problem in Italy is deciding what to eat first and trying not to gain 30 pounds from eating all the delizioso cibo italiano (delicious Italian food)!

Italy is gluten-free heaven (although some Italians beg to differ since you can't get a gluten-free hamburger bun at McDonald's) in large part because everyone in Italy knows about celiac disease.  When you ask restaurant staff about gluten-free food (il cibo senza glutine), they automatically respond with the question "Do you have celiac disease?"

All Italians are tested for celiac disease at an early age.  The many who test positive receive great services:  a monthly stipend from the government for gluten-free food plus extra vacation time to shop for and prepare gluten-free food!  Also, the companies that sell gluten-free products have all worked to promote awareness and understanding of celiac disease.  It is a law that gluten-free food must be made available in schools, hospitals, and public places and that all pharmacy products and food labels must indicate the presence of gluten if present.  In Italy, you can even study for a Master's degree in "Celiac Disease:  From Diagnosis to Management."

When I ask restaurant owners, managers, and chefs if they can provide a gluten-free meal, sometimes they say "no" but much more often they respond positively with comments such as,

- "Come no?" (effectively, "Why not?  Why do you even ask?"),

- "Lei vuole gli gnocchi o le tagliatelle senza glutine?  Tutti e due sono stati fatti in casa stamattina" ("Would you like gnocchi or tagliatelle?  They're both gluten-free and homemade this morning."),

- "Anch'io sono celiaca e allora preparo tutto qui senza glutine" ("I am also a celiac and so I prepare everything here gluten-free").

This is music to my ears!!

So, what can you do if you are a gluten-free traveler to Italy?  First, it is a good idea to call first to make reservations and request a gluten-free meal.  You can say something like:

Vorrei prenotare per stasera per ___ persone alle _______ (time) .  Sono celiaco. Potete preparare per me del cibo senza glutine?

I would like to make reservations for tonight for ____ people at _____ o'clock.  I am a celiac.  Can you prepare a gluten-free meal for me?

If you call a few days ahead, restaurants will often acquire or make gluten-free pasta and bread for you if they don't already have it on hand.  Secondly, when you are in the restaurant, remind the staff that you require a gluten-free meal.  You can also ask to talk to the chef (Posso parlare con il cuoco per favore?).  Thirdly. keep the cuisine of the region in mind.  In northern Italy, Italians eat risotto (a creamy rice) much more often than pasta.  (Just make sure to ask if the broth the rice is cooked in is gluten-free)  In Venice, they eat polenta (a creamy cornbread of sorts) much more often than pasta; this polenta is almost universally gluten-free. 

Some great restaurants in Italy that offer delicious cibo senza glutine are:

ROMA (Rome)

Arancia Blu (restaurant); Via dei Latini 55-65; tel. 06/4454105.  Offers vegetarian cuisine and gluten-free pasta; reservations required.  Does not accept credit cards and is not open for lunch.

Boccondivino (restaurant); Piazza in Camp Marzio 6; tel. 0668308626.  Offers gluten-free pasta.  Reservations are required; English spoken.

La Terrazza (restaurant): Via Ludovisi 49 (at the Hotel Eden); Metro--Barberini.  Menu includes gluten-free pasta. Reservations required; English spoken.

** Vecchia Roma (Roman/Italian trattoria): Piazza di Campitelli 18; tel. 066864604; Metro--Colosseo; www.ristorantevecchiaroma.com.  The owner is a celiac; the restaurant offers everything you can imagine gluten-free, including bread and dessert. Reservations are recommended; English spoken; closed Wednesdays.

VENEZIA (Venice)

Corte Sconta (restaurant): Calle del Pstrin, Castello 3886; tel. 041/5227024; Vaporetto stop--Arsenale. Menu includes gluten-free pasta.  Reservations required; English spoken; closed Sundays, Mondays during the months of January, February, July, and August.   

Il Molino (restaurant):  At the Hilton--Guidecca 810; tel. 041-2723311; fax 041-2723308.  Advance notice is required for gluten-free meals.  Open 7 AM - 11 PM.  Direct line to food/business office is 041 2723316; email fb.venice@hilton.com

Osteria da Fiore (osteria):  Calle del Scaleter, San Polo; tel. 041721308; Vaporetto stop--San Silvestro/San Stae; www.dafiore.net.  Very open to gluten-free.

FIRENZE (Florence)

l'Toscano (restaurant):  Via Guelfa 70R; tel. 055215475.  Menu includes gluten-free pasta.  Reservations required; English spoken; open Wednesday-Monday, 12:30-3 PM, 7-11 PM.

Osteria Numero Uno (osteria):  Via del Moro 22R; tel. 055284897.  Menu includes gluten-free pasta.  Reservations recommended; English spoken.

Vecchia Firenze (Florentine/Tuscan restaurant):  Borgo degli Albizi 18; tel. 0552340361.  Menu includes gluten-free pasta; Dinner 5-15 euros; closed Mondays.

SICILY (TAORMINA)

Hotel Villa Paradiso (Hotel):  Via Roma 2; tel. 094223922; www.hotelvillaparadiso.com .  Offers gluten-free breakfast.  On the top floor is the restaurant Al Settimo Cielo del Paradiso, which can also cater to any dietary needs. 

Ristorante La Griglia (restaurant):  Corso Umberto 1, 54; tel. 094223980.  Menu includes gluten-free pasta; English spoken; reservations recommended.

BOLOGNA

Pizzeria Ristorante Pepperoni (pizzeria/restaurant):  Via Barbiano 3; tel. 3932465748; www.pepperoni.it . Offers a special gluten-free menu with gluten-free beer, pizza, and desserts.  Open every day.

Ristorante al Pappagallo (Bolognese restaurant):  Piazza Della Mercanzia 3C; tel. 051-232807; www.alpappagallo.it .  Restaurant serves many celiac clients but does not offer gluten-free pasta; English spoken; 10-20 euros price range.

E Pulera (restaurant):  Via Isabella Vainiches; tel. 09098111158; www.bernardigroup.it .  Menu includes gluten-free pasta; English spoken; reservations required in summer.

Filippino (restaurant):  Piazza Mazzinin; tel. 0909811002; www.bernardigroup.it .  Menu includes gluten-free pasta; English spoken.  Reservations required in summer.

Il Trittone (restaurant):  Via Mendolita; tel. 0909811595; www.bernardigroup.it .  Menu includes gluten-free pasta; English spoken; reservations required in summer.

BELLAGIO (AROUND LAGO DI COMO)

Here is one of my favorite picks, set in one of the most beautiful and romantic towns in Italy around Lake Como in Lombardia:

Hotel Du Lac (hotel):  Piazza Mazzini 32; tel. 031950320; www.bellagiohoteldulac.com .  Hotel includes 2 restaurants that offer gluten-free breakfast and dinner!

So go to Italy, leave your snack bars at home, and revel in your new-found gluten-free paradise!

Buon viaggio e buon appetito!  Ci vediamo a Roma!

Ciao, Maria

P.S.  While you're planning your trip, sit down and enjoy an espresso and some gluten-free biscotti or ricotta cheesecake!

******

Grazie, Maria!

And if you, our lovely readers, have any tips of your own about dining gluten-free in Italy, please let us know in the comments below!

Pala: Roman Style Gluten-Free Pizza

Pala Pizza
198 Allen Street
NY, NY 10002
212.614.7252
Delivery available*

The creation of Pala Pizza ended the argument between feisty Brooklynite, Edena, and the homegrown Italian, Gigio. She had dug her heels in making proud claims that New York style pizza was the best, and he passionately believed that only Italy produced “real” pizza. They combined both of their palates and ended up with an authentic Italian pizza in New York that is both healthy and delicious.

If the name Gigio alone doesn’t instill enough confidence in you that this can be done, knowing that he received a culinary education at the famed Gambero Rosso along with a history of working with several Italian pizza masters might put you at ease. You see, Gigio is passionate about dough. He explains with his thick accent, “Pizza is all about the dough- it’s the foundation. Toppings are the personalized way of eating the dough and our toppings are made fresh daily.”

While doing research on flours to come up with the perfect tasting yet healthy pizza crust, Gigio learned all about gluten-free  flours. The two business partners knew they eventually wanted to make gluten-free pizza and planned ahead by allowing space for two extra brick lined electric (for the health benefits) ovens which are used exclusively for gluten-free foods. Gigio's gluten-free pizza dough recipe includes fava bean, tapioca, garbanzo, potato, and rice flours from Bob's Red Mill. Either Gigio or his assistant will mix up some dough by hand for each customer. Fridays and Saturdays they will have a bunch made and ready to go, but Sunday-Thursday please call them before 6pm to put your request for gluten-free dough in.  Every pizza on their menu can be made gluten-free and they also have several vegan options.

Pala Pizza offers date-worthy atmosphere to go along with your gluten-free pizza. Fresh oregano imported from Sicily graces every table where you can pinch some off to sprinkle on your pizza!

There are many reasons, besides gorgeous presentation, that make Pala Pizza an exceptional place to dine. Whether you are gluten-free or not you will appreciate that they use only natural ingredients and nothing ever comes out of a can. They offer 3 types of pecorino and over ten of their cheeses are imported from Italy.The grass fed water buffalo mozzarella is from Vermont, the only place in the U.S. that makes it, and it is made fresh Monday and served at Pala that same week. Oh, and  not to be overlooked, Gigio's pesto is delicious and just happens to be dairy-free! As if this isn't enough, there is a great wine selection and they now serve gluten-free bread along with your salad!

This weekend they will start serving pizza by the slice. The price of a 1 ft. gluten-free basic pizza (sauce and cheese) starts at $16.  Regular glutenous pizzas range from $12-$22. Remember, one pizza feeds two people.

Pala is the Italian word for the wooden peel that pizza is traditionally served on in Rome. (The shape of the pizza also follows Roman tradition.) The owners of Pala Pizza order their palas from a craftsman in Italy. They are awaiting a new shipment of them that will be specially marked and used only for the gluten-free pizzas. In the meantime, the regular palas are wrapped in tin when used to serve gluten-free pizza in order to avoid any cross contamination. For now gluten-free pizzas are cooked in the main ovens until enough gluten-free orders start coming in for it to be practical to use the separate ovens downstairs. If you absolutely have to have your pizza cooked in the special ovens let them know. Otherwise, great care is taken to avoid cross-contamination in the main ovens.

You might find it interesting to know the details behind the making of Pala's regular non-gluten-free dough. In order to get the desired texture and taste they mix nine different flours all of which are 100% organic , unbleached, and unbromelated. Surprisingly they include some gluten-free flours (oat, rice, soy and amaranth) in order to add vitamins, riboflavin, B12, and protein. This along with a lot of water creates a healthier pizza that is easier to digest. The dough is made the old fashioned way: three days to rise with a little yeast. This creates the chewy and crunchy qualities sought after in a crust.

Have I talked you into trying out Pala Pizza yet? I knew it wouldn't be hard.  You can save your euros by getting a taste of Rome at Pala Pizza!

*Regarding delivery: the radius is from 14th to Canal and W. B'dway to Ave. C.  Pala uses electric pizza boxes so that your pizza will never arrive cold. Delivery can be negotiated for other areas with a minimum order of $50. Remember Pala Pizza for your corporate lunches and parties!

NYC & Long Island Gluten-Free Weekend

Starting this weekend, the Financial District will have gluten-free pizza! I can foresee a day when every neighborhood in Manhattan will have gluten-free pizza! [the crowd cheers] 
Check it out at PizzaBolla.
102 North End Ave.
New York, NY 10281
212.786.3300
(downtown location only) 

How about some gluten-free fried calamari? Or a gluten-free cannoli? Yes, they do exist at Mama's Restaurant! Mama Mia!! Join the Long Island Celiac Disease Meetup Group for a special gluten-free lunch Saturday, April 19th at Mama's Restaurant. I've heard great things about Mama's gluten-free menu.
Mama's Restaurant
1352 Montauk Highway
Oakdale, NY 11769
631.567.0909

Have a great weekend!

BE SURE TO SIGN UP FOR OUR EMAIL UPDATES. WE HAVE SOME FUN GLUTEN-FREE GIVEAWAYS COMING UP (LOCAL & NATIONAL)  AND A SECRET CODE FOR THEM WILL BE IN YOUR EMAIL!   

Gluten-Free Pizza Everywhere In Toronto!

Kim's aunt in Canada tipped us off that Pizza Pizza (a huge pizza chain comparable to America's Pizza Hut) now has gluten-free pizza! It is available at 50 locations in Toronto and you can even have it delivered!  Here is an excerpt from the The Star:

Pizza Pizza's chief marketing officer, Pat Finelli, says the trial at 50 GTA locations has been so successful the company will expand it across the country. The reaction has been even stronger than with the launch of whole-wheat and multi-grain crusts, he notes. Last week they sold 2,100 gluten-free pizza crusts with no advertising, other than word-of-mouth and a mention on their website.

Hopefully other food companies everywhere will see this and want to get their piece of the gluten-free sales action!

While we're talking about Canada...

Evidently the Montmartre Bakery in Scarborough sells gluten-free breads.
105 Midwest Road
Scarborough, ON
M1P 3A6
416-757-7771

AND...

The Magic Oven also has gluten-free pizza.

So here is the question: Have any of our Canadian readers tried any of these places? What did you think? Now will someone pleez go scarf down a Canadian bacon w/pineapple for me?

Gluten-Free Mac & Cheese In NYC

S'MAC
345 East 12th Street (between 1st & 2nd Ave.)
212-358-7912
Email
GFRAP

Fasten your gluten-free comfort food seat belt, because S'MAC is going to take you for a cheesy ride! I can't eat there (for now) due to my stupid corn and dairy allergies, but I wanted to get the scoop about their gluten-free options for everyone else.  I emailed the owner, Sarita, and her reply seriously impressed me:

Hi Kelly,

 

From the day we opened (actually, since a few days before we opened), we have had requests for specialty mac & cheese. Dairy-free and Vegan being one, Gluten Free was another, Rennet Free cheeses, etc. Of all these requests, GF was the one we heard the most. We knew we always wanted to extend mac & cheese to more and more people, so we decided upon GF as the best one to start with. Seemed like a simple enough idea at the time. But as we dug deeper we realized that it would be harder than we had first imagined. Restaurant cooking is very different than home cooking and a recipe that might work in your home would not necessarily hold up in a restaurant. The considerations we had were,

 

1) Gluten is a great emulsifier and helps to bind cheese sauce to pasta. Non-gluten mac & cheeses, especially ones made with starches, tend to have cheese sauce that runs off the pasta. We wanted to make sure that the "goopiness" factor was not lost.

2) Gluten is also a great stabilizer and mac & cheese made with gluten in it will not separate when sitting in your fridge for a few days. This stability was very important to us because people order Take & Bake from us and typically hold them in their fridge for a few days before baking and eating. People also take leftovers home and have to be able to reheat and eat them at least a few days later.

3) Any thickener, stabilizer used in mac & cheese needs to be pretty tasteless and a lot of the alternative flours out there (like bean flours, sorghum, etc.) tend to have very strong flavors of their own, completely masking the cheese flavors.

 

So you can imagine that it took us a good 6-7 months of playing with ingredients before we got everything we wanted. The successful thickener turned out to be a blend of Sweet Rice and Potato flours. Sweet Rice is blander, starchier and not grainy like its other Rice cousins, and Potato flour tends to be a very gummy flour.

The other big consideration was Cross Contamination. We knew that in our tiny kitchen, with food flying everywhere when a rush hits, there was no way we could, (a) maintain a separate set of sauces and pasta for GF people, and (b) prevent cross contamination. So the next rule we made was that either we serve GF bechamel and GF breadcrumbs to everyone, or give up on the GF idea. A lot of other restaurants will sometimes put GF (or other allergy friendly) items on their menu that taste sub-par, because they know it is not their main business and they are doing it just to appease a certain constituency. We, on the other hand, had to make sure that our GF mac & cheese tasted just as good (or better!) as the regular one because we would be serving it to everyone, not just GF customers. So that took some time too, doing blind taste tests with regular customers and tweaking proportions until we got to a point where neither our own staff nor our regular customers (who had been eating our food for a year and a half) could tell which was which in a blind taste test. When we reached that point we knew that we could now go ahead and put it on the menu.

 

So we have eliminated All-Purpose flour completely from the restaurant, and everyone gets their mac & cheese with the Sweet Rice & Potato flour base. We have also eliminated Breadcrumbs from the restaurant and everyone gets their mac & cheese with GF Corn Flake crumbs. We went over our pantry with a fine tooth comb and talked to all our suppliers, and so at this point, there are only 4 sources of gluten contamination at S'MAC ....

 

1) Regular Pasta

2) Multi-grain Pasta

3) Cookies

4) Brownies

 

So you can see that it is much easier to control these than breadcrumbs and flour flying around our kitchen. Once that was accomplished, it was just a matter of designating separate pots and utensils for cooking GF and non-GF items, rearranging the kitchen a little bit to ensure things don't fall into one another, and then training all the staff so they understood what Gluten is and does to people and how to avoid cross-contamination.

 

It does help that just over 8 months ago I suddenly developed an intolerance to gluten myself, and was unable to eat my own mac & cheese until now :(. That's the story - sorry for the thesis but it's hard to condense! Now that GF is on the menu, we will be turning our attention to dairy-free. So rest assured, we will get you to S'MAC one day!

 

Also -- yes we do have a membership with GFRAP and are just waiting on them to link to us now. 

 

There is an additional charge for people ordering "gluten-free" pasta -- it is as follows:

Nosh:  $1.50

Major Munch:  $3.00

Mongo:  $6.00

Partay!:  $15.00

 

Best,

Sarita

It looks like S'MAC may change the term "cheesy" into a compliment!

So go get yourself some gluten-free mac n' cheese!! Be sure to come back here and give us your feedback.

Rediscover Gluten-Free Downtown Manhattan

Gluten-free lasagna with Everybody Eats garlic bread at PizzaBolla.

PizzaBolla
102 North End Ave.
New York, NY 10281
212.786.3300
(downtown location only)

I’m wondering how many of you work downtown? I mean w-a-y downtown, as in near the World Trade Center area downtown. Now whether you work or play downtown you’ll have a tasty alternative to brown bagging it. Vanessa Phillips, through her consulting company, Food Matters, has done it again by creating a gluten free menu for  Pizzabolla’s Italian restaurant. This menu includes gluten-free lasagna, chicken parmesan, gluten-free garlic bread, gluten-free Redbridge beer and more!  You can even pick up a gluten-free lasagna to go! Over the next few months more gluten-free items will be developed, such as eggplant parm, baked ziti, ravioli, etc.

You can dine at ease here because Vanessa's brother, Jonah, is the manager. He understands how difficult it is to follow a gluten-free diet due to growing up with a sister who has celiac disease. He welcomed Vanessa's efforts through Food Matters to create a gluten-free menu for all of us. Even special dietary requests are welcome and Vanessa took extra steps to make sure almost anyone can eat at Pizzabolla. For example, since a lot of us with gluten issues also have dairy issues, she removed the butter from the restaurants original sauce recipe. She also has Follow Your Heart soy cheese available, so dairy-free people can still enjoy the Chicken Parm!!

They decided to name this dish after the CeliacChicks!!  It's named Chicks N' Parm! [blush]

Here is the melenzane: a tomato sauce with eggplant that usually comes with mozzarella.

Spaghetti with a classic meat sauce.

Slowly, but surely, gluten-free foods are popping up all over Manhattan. Just writing this I’m wide eyed and grinning like one of the skeletons down at the Bodies exhibit! So, if you need some extra incentive to make a trip downtown, I’ve made a list to remind you of the local attractions.

Wall St./Stock Exchange
Watch the market tank in person and, depending on your disposition, either get excited at the opportunity to buy stocks for cheap or get depressed watching your stocks go down.

The NY Federal Reserve
A conspiracy theorists nightmare! "I told you to buy gold and bury it in your back yard!"

Ferries to Staten Island, Statue of Liberty, and Ellis Island
Evidently there is a restaurant named Tuttoriso that has a gluten-free menu in Staten Island. It is supposedly located just across from the ferry terminal! You could go to one restaurant for lunch and the other restaurant for dinner!

Free Historic Walking Tour

National Museum of The American Indian
I'm not sure why, but the admission is free here.

World Trade Center Memorial

Trinity Church/St. Paul's Church
Great architecture! I got excited about the tetragrammaton inside. (see photos)

South Street Seaport
Battery Park
The beginning of the West Side Promenade bike and walking path.

Federal Hall Memorial

Bodies Exhibit
If you haven't seen this yet...go now!

Century  21
Enjoy shopping at one of the city's best bargain stores for designer fashions.

What is your favorite thing to do downtown?

CeliacChicks Around The World: Gluten-Free B&B In Newport, RI

Architect's Inn
Newport, RI
401.845.2547

 

Dear Kim and Kelly,

Had to share this latest travel experience with you as it was sheer gluten-free bliss. Just spent three days at the Architect's Inn Bed & Breakfast in Newport, RI and aside from being owned and operated by two of the nicest, most hospitable guys around—Brian and Nick, and exquisitely decorated with Victorian antiques, I was served a fabulous gluten-free breakfast! And we're not talking just toasted "Foods by George" English muffins, oh no—try baked apples, cored and filled with dried sweetened cranberries and drizzled with maple syrup, followed by feather-light gluten-free pumpkin pancakes dusted with confectioner’s sugar and topped with apple syrup (seriously, I almost cried), with a side of turkey bacon; next morning: pear parfait—pear chunks topped with Greek yogurt and honey, followed by Breakfast Risotto: risotto tossed with scrambled eggs and sautéed sugar snap peas with a side of turkey bacon (I polygamously asked Brian to marry me within earshot of my current husband).

It was heaven and if that wasn’t enough, would you believe they left a plate of freshly baked gluten-free chocolate chip cookies in my room at turn-down?! They also recommended an excellent allergy-sensitive restaurant in town, Tucker's Bistro, that accommodated me with a special appetizer (on New Year's Eve, no less)—and I've almost run out of adjectives here—velvety rich, perfectly seasoned butternut squash soup (all stocks are gluten-free). They also made adjustments to my other menu selections as needed, to make them gluten-free. They do vegetarian, with advance notice. And don't let me get started on the gluten-free chocolate toffee crème brulee.

 When I made my reservation and requested the GF breakfast, I found out that Nick was misdiagnosed with celiac and had spent a year on the gluten-free diet (and later learned that Brian trained as a nurse) so I felt totally safe in their care. Brian and Nick are absolutely terrific guys and deserve recognition for offering all celiac chicks (and dudes) a glorious and "normal" B&B experience.

http://www.architectsinn.com/; http://www.tuckersbistro.com/.

Many thanks and warm wishes for a happy and healthy New Year. Keep up the wonderful work.

Maria

******

Thank you for sharing this, Maria!

 

Gluten-Free Chinese Food In NYC

Lilli & Loo
792 Lexington Avenue
(between 61st & 62nd St.)
212.421.7800
Delivery
GFRAP

Let's be honest. The hedonic treadmill we are on creates the desire for more than just Chinese food with a gluten-free soy sauce substitute. We also want crispy fried gluten-free Chinese favorites to go with our gluten-free fried rice.

Well, you can thank our fellow celiac, Vanessa Phillips, for bringing quality gluten-free Chinese food back to Manhattan. While you are at it, thank her restaurateur parents and their business partners for working with Vanessa to create many gluten-free dining options around the city. (We'll keep you posted as more tasty surprises at their other restaurant locations are being planned.) For now they have started with Lilli & Loo, a Chinese restaurant with a contemporary design and a new gluten-free menu!

The Borneo Orange Chicken (above) stole the show. Two different gluten gluttons with me couldn't get enough of this crispy white meat with spicy mandarin orange sauce. Mine was made corn-free with an arrowroot flour batter.

Other than a few traditional rice based pastries to be found in Chinatown, it has seemed as if there was a Great Wall of gluten and corn barring me from enjoying Chinese food like I remember in my pre-gf days. Sure, there is PF Chang's in the suburbs and there was Gourmet Land for a short while here in the city, and I thank them for all that they have done gluten-free, but with my additional corn allergy (Gluten-free soy sauce has corn alcohol in it and a lot of Chinese food sauces contain corn starch.) there still weren't a lot of options for me at these places. If you have the same issue, call Maggie the co-owner, a few hours before you plan to visit and she'll make sure you get your food corn-free!

The classic dish of shrimp fried rice is always appreciated.

I'm usually not very excited about spring rolls, but these Saigon rolls were a pleasant surprise. The fresh ingredients combined with the spicy mint dipping sauce was delicious!

View of the bar at Lilli & Loo. (Design junkies should check out the bathroom. I love the contrast of rustic wood with modern fixtures along with the smart placement of the garbage with a foot pedal right next to the door. So clean!  AND, the toilet seat has a special hinge so it doesn't slam shut! I want one! )

Another great thing about Lilli & Loo is the convenient location after a hard day of shopping at Bloomingdale's , a visit to the Metropolitan Museum Of Art, or a stroll around Central Park. I personally plan on stopping by often for an easy take-out option after work.

Thanks to the kind group of people behind the gluten-free menu at Lilli & Loo the fond memories of eating leftover Chinese food out of the carton for breakfast can be relived in real time again and again!

******

For more photos and experiences from Lilli & Loo check out:

Cat at Gluten-Free Guide

and

Sloane at Allergic Girl

 

The Original Pancake House Reply

Wow! You guys deserve a big pat on the back for your emails to The Original Pancake House. Please read below the good news from the corporate headquarters along with a very polite request to stop emailing them! They got the point!

Dear Kim and Kelly:

    I am the corporate chef for The Original Pancake House, a third generation family business started in Portland, OR in 1953 by my wife and sister-in-law’s grandfather.   I am writing to you from our so-called corporate office, which is the upstairs of the Portland restaurant in your site’s photo.  Your readers have responded to your post about our testing in Denver and flooded me with the most heart warming and motivating input on GF pancakes imaginable.  Clearly our customers are out there just waiting for us to offer a GF pancake.  We will be offering/suggesting a GF pancake to our franchisees to have available in January or February.

    As a third generation family business, we try to lead our franchisees by consensus and not mandate.  I am in a position to promote their adoption of the item in great measure because of the feedback your members have provided.  Nearly all e-mail comes to me because the franchisees have yet to adopt our web site in significant numbers and personalize their locations to receive direct e-mails. This does allow us to feel in touch with the business nationwide, but has a downside too.  Because we run the business with no support staff in the office or in the field, I am in the enviable position of being able to, and the unenviable position of having to, respond personally to each inquiry.  I refuse to use a ‘stock’ answer.

    So, as the e-mails accelerate in volume and my ability to respond creatively diminishes, and at the suggestion of one of your members (see cc address) I am writing this in hopes that you will either post this or let them know we have already heard the need and desire loud and clear.  Our franchisees will hear it from me.  Once the item is offered to the franchisees I will start forwarding e-mails specific to a location to the right person.  Until then I respectfully hope for fewer e-mails.

Thanks,

Jonathan W. Liss
General Counsel & Chef

Phew!

The Original Pancake House in Portland, Oregon.

*** Wow! You guys deserve a big pat on the back for your emails to The Original Pancake House after I originally wrote this. Please read the good news from the corporate headquarters along with a very polite request to stop emailing them! They got the point! ***

What a crazy couple of weeks! I'm happy to say that the hosting problems, eye infection*, and terrible head cold are all gone! I'm hoping this finds everyone else in the best of health, and if this is not the case, I swear by my chicken soup, astragalus, elderberry extract and colloidal silver nasal spray.

Here are some fun emails I've recently received that you may find helpful and exciting:

DENVER, COLORADO & POSSIBLY NATIONWIDE
The Original Pancake House is now testing out serving gluten-free pancakes at these locations:

8000 E. Belleview
Greenwood Village, CO 80111
303.224.0093

5900 S. University Blvd. Ste D
Greenwood Village, CO 80121
303.795.0573

Depending on the test market results in Denver, franchises nationwide might have the opportunity to serve gluten-free pancakes too!  So, if you are in Denver, please show them that we want our gluten-free pancakes! All of us everywhere else can email them and tell them about how excited we would be to eat gluten-free pancakes at our local OPH. BTW,  the orignial  OPH is in my hometown of Portland, Oregon. We always used to take tourist friends there.  My brother Jim uses any excuse to go there. Even when I'm in town visiting, "Hey, let's go to OPH!"  It would be soooo nice to order some pancakes there again!

NEW YORK CITY

Don't forget about Mozzarelli's Pizza Party this Sunday the 16th.  Everything at the restaurant will be gluten-free! If you haven't checked out Mozzarelli's pizza yet, now is the time! It's amazing! Possibly the best gluten-free slice in NYC.

BROOKLYN

Paco sent in this hot tip:

I was talking to the owner of my local and favorite bar, Floyd in downtown Brooklyn and got him to start stocking Redbridge, Budweiser's gluten free beer. It's just in bottles, not on tap or anything, but still is pretty impressive as I haven't really seen many bars stocking it. The bar is really a great place, even family and dog friendly with a casual, comfy living room feel and an indoor bocce court that sometimes has league games and other times just is open for anyone to play.

I though you might want to spread the gluten free word, and give a shout out to the really cool owner, Jim, for catering to our needs.
Please let your Brooklyn based gluten free friends know about it!


 NEW BLOGGER ( Well, new to us. )

Gluten-Free In South Africa

So, that's it for now. I'll be playing catch up with some more fun news in the days to come.

*************

*If you wear contact lenses and you use a "no rub" solution then you are at risk of getting a bacterial eye infection. In order to avoid this go back to rubbing your lenses for ten seconds with the solution daily.  My eye Dr. told me that they are changing all of the packaging on the "no rub" solution packages because these solutions do not work for just rinsing and wearing.  I really don't want anyone to have to go through the recent infection that I've just had to deal with. It is not pretty and it is not fun!

 

The Holy Grail Of Gluten-Free

Grolla
2930 NE Killingsworth
Portland, Oregon 97221
503.493.9521

Have you ever driven through a neighborhood that reminds you to lock your doors and say a little prayer that Ol' Betsy doesn't suddenly break down? When I lived in Portland, Oregon nine years ago, that area had a street appropriately named NE Killingsworth. A lot has changed since I've been gone, and now the area is surprisingly cute and family friendly. You can imagine how strange it was, in a good way, to intentionally return in order to visit the fantastic gluten-free Grolla restaurant.

Grolla was easy to spot with its rustic artsy sign and doors open, as if reaching out to welcome us. The decor is made up of charmingly mismatched antiques and a backdrop of rich velvet drapes. We enjoyed a glass of champagne at one of the sidewalk tables as the owner, Christopher Lachman, explained the story behind Grolla while exchanging waves with neighbors walking by...

"Grolla means grail in Latin and in old school Rome hand blown glasses for wine were very expensive. A family would buy one grolla and use it for special occasions, but never in sorrow." Thus, the Lachman's like to think of the grolla as a symbol for memorable times accentuated with fine food and drink.

Lachman's wife and two daughters both have celiac disease, so the gluten-free menu at Grolla was a natural response to their diet while also fulfilling the requests of a few regular customers. (Nightshade allergies, vegetarian and kosher diets can also be accommodated.) After consulting with French-trained chef James Healey, they realized that cooking gluten-free was fairly easy since they cook from scratch. The chef started steering more towards gluten-free menu items, so when they suddenly got a rush of people due to a GIG recommendation, the decision was made to go totally gluten-free. They reasoned, "Why not go gluten-free to the point that no one would ever notice a difference?", and realized that by removing the need for a separate gluten-free menu, it was easier to train the waitstaff. The restaurant is technically 100% gluten-free, aside from the regular wheat bread they have available. The kitchen is free from possible cross-contamination since the bread is cut elsewhere.

The Lachmans like to consider Grolla a fine dining establishment that just happens to be gluten-free. The seasonal menu centers around Pacific Northwest cuisine with a Mediterranean influence using local ingredients, including those from their deer-fenced 16 acre family farm. They grow plums, figs, apples, cherries, heirloom tomatoes, all of which are organic.

One of my favorite statements of Lachman on this evening was, "All the credit goes to my wife Angela, who insisted on local NW ingredients and reminds me that, 'California is not a season.' "

Since Lachman spent many years as a wine distributor, he knows his vino.  With New York City prices in mind, we opted for the reasonably priced five course tasting menu with wine. (Where else do you get a table side interview as a guest to determine your tastes, allergies and/or intolerances?!) The food was superb and the perfectly paired wine was intoxicating both to my brain cells  and to my senses. If you are a lightweight drinker, you'd better keep an eye on your glass, because the pours are generous and go down with a slickness. Pictured above is our starter of tomato artichoke gazpacho paired with a 2005 Chilean Sauvinon Blanc. I loved it, and I'm a girl that usually wrinkles her nose at gazpacho.

Our appetizer was a choice of shaved asparagus and orange salad or stuffed peas with walnut chevre goat cheese (above) paired with a 2001 Idylwood Pinor Noir. As you can see, presentation is just as important as taste at Grolla.

Pan seared Albacore tuna with rice and asparagus resting on an apricot reisling coulis (foreground) and Washington blue mussels (background) were served with a 2003 Los Planos Shiraz from Spain.

Are you full yet? Well, too bad, because there is more! A lot more! So take a little wine break, exchange some witty banter with your table neighbors (this is allowed in Oregon) and get ready for more food.  Here is some Strawberry Mountain flatiron steak (foreground) and lamb stew over jasmine rice with roasted asparagus (background). Okay, this is where my notes get a little spotty and hard to read, no doubt due to the effects of the wine. Please bear with me.

Dessert was vanilla creme brulee (left background), dark chocolate almond frozen custard (left front) and a mango avocado vegan ice cream (right front). This was paired with R.C. Buller & Sons Victorian tawny port from Australia.

So, as you can see from our sensual feast, Grolla has it going on when it comes to scrumptious and delectable food and drink. The regular menu would be perfect for a leisurely night out, while the tasting menu lends itself to a most toothsome celebration.

Smokin'

Blue Smoke
116 East 27th Street
New York, NY 10016
BBQ 212.447.7733
Jazz 212.576.2232

Leave it to restaurateur Danny Meyer and friends to spin the term "urban barbecue" for us city dwellers. What's even better is that they have been thoughtful enough to include a gluten-free menu for us.

When I finally made it over to Blue Smoke for dinner it was a humid evening and the place was jam packed. We opted for an outside seat, despite the heat, and our cocktails quickly cooled us off.

Evidently, as manager David Patterson told me, Danny Meyer has relatives that have various food allergies along with gluten issues. I couldn't get any more details than that. So this is why Meyer was considerate enough to create a gluten-free menu for his guests. Makes sense. This gesture is right up there with Mario Batali's move to cater to gluten-free or allergic guests which provides an excellent example for other restaurant owners to follow.

Patterson also told me that his best friend's wife and children have celiac disease. Perhaps any inquiries or suggestions would be best directed to him.

The evening came with a hefty price tag, but I'm sure our multiple rounds of top shelf cocktails were partly to blame. After all, we had to keep our cool out on the steamy patio! The food was delicious and everyone really liked what they ordered. I had leftovers the next day and I think it was one of the yummiest leftover lunches I've ever eaten. So, I like to figure that into the cost- the fact that there is enough food for two meals.

Many thanks to our patient and attentive server, Nicole!

We started with the deviled eggs. No really, you have never tasted deviled eggs like these before!

I was a little disappointed I couldn't have the regular BBQ sauce ribs because of corn syrup as one of the ingredients. (They are gluten-free, but remember my corn and dairy allergies? Drats.) The dry rub ribs sounded boring to me, but I couldn't have been more wrong! I never knew a dry rub could rival a BBQ sauce.

Here is a photo of the smoked chicken. Be sure to order with the friendly reminder to leave off the crispy onions.

Don't forget to splurge once and awhile and join some of the coolest cats in the jazz business at the Jazz Standard on the lower level.  The same menu is available, but you'll need reservations and $30 for the cover charge.

Newsweek Article On Celiac Disease!

Well, It's here!! The much anticipated Newsweek article has hit the stands. I tried to buy a copy at several locations this morning on my way to work only to find fashion magazines, gossip rags and porn. ARGH! Doesn't anybody really read anymore?! Then a friend of mine sent me a link to the online article- I'm hoping the graphic that was supposed to be included with more gluten-free resources (GFGoddess, Meetups, etc.) is in the print version.

This latest situation I found myself in stemmed from the recent New York Times article on dining out with celiac disease. Burnt out from that day of excitement , I came home to this email: "...I'm working on an upcoming article about celiac disease for Newsweek magazine and I'd like to interview you."

My heart palpitated.

One thing led to the next, and eventually we all secured a date to meet at Bistango. Of course, on that day there was a major storm prompting endless phone calls about flight delays. We weren't sure if Heidi Collins, the official spokesperson for the NFCA, was ever going to make it on time from Atlanta. At Bistango, waiting for Heidi to arrive, the photograper needed to start shooting. "Take another sip of your drink...yes, that's great!" At 10:30pm Heidi came through the door to the rescue, looking absolutely amazingly fresh considering her long day of travel frustration. Great! I was more relaxed now knowing they would be able to get a better photo than just lonely me with my martini looking like a lush!

Bistango restaurant already holds special memories for me. The first time I went there was to meet up with the dedicated Alice Bast and Vanessa Maltin of the NFCA to brainstorm for the first NYC Cooking Spree fundraiser. The second time I went there was to be interviewed by Jennifer Romolini, the free-lance writer with celiac disease that has worked very hard to further celiac disease awareness with her great coverage in TONY magazine and the recent New York Times article. And now I found myself at Bistango sitting unnaturally close to Heidi Collins of CNN and reporter Ann Underwood with a Newsweek photographer snapping away from various angles!

Do I sense a pattern here? Maybe it's because of the cozy exposed brick walls, or the candles and roses on the tables. Perhaps it's because of the great service. More than likely it is all of this combined with the many tasty menu items that can be converted to gluten-free upon request, that makes this the place for diners wanting an environment conducive to conversation.

Dinner, of course, was delicious. We had several dishes, including my favorite, the naturally gluten free salmon di sedano.

The manager, Anthony, told me (when I first interviewed him several months ago) it's been about three years since they began offering gluten-free options as a GFRAP member. Back then the owner was curiously hesitant about the whole gluten-free thing, but because of the family nature of the restaurant they wanted everyone to be able to enjoy a meal there. The most popular item is Fusilli Bistango which includes sauteed chicken, olive oil, roasted tomatoes, broccoli and marinara. Now upon your arrival they even serve bruschetta with gluten-free baguettes from Everybody Eats (not corn-free) and even dessert!

I'm really excited to see more publicity for these great restaurants that have reached out to accommodate our special needs. I'm especially happy for the incredible amount of awareness this Newsweek article is going to bring to many people here in the United States.

Thanks again, Anne, for the great coverage! And thanks again, Heidi, for coming all the way from Atlanta for dinner!

Bistango
415 3rd Avenue
(At 29th St. & 3rd Ave.)
New York, NY 10016
212-725-8484

CeliacChicks Around The World

Here is the first story (complete with pictures) I received as a response to my request for gluten-free finds from our readers. This sweet story will warm your heart.

A little over a year ago, my parents decided to open a restaurant in North Conway, NH. Around this same time I was diagnosed with celiac disease. My parents witnessed first hand how difficult it was for me to have a pleasant dining experience at most restaurants, so it became their mission to learn how to cook gluten-free for me and their other customers. My uncle is the head chef at the restaurant and went above and beyond to learn how to cook gluten-free and avoid cross contamination. I live in the Boston area, so I don't get to North Conway as often as I would like, but it is one of the few places that I can get fried foods, pasta dishes, pizza and dessert all in one place!  I am not simply writing this to plug my parents restaurant, but I am writing this because this is one of the very few places that I truly feel comfortable and confident that I am getting a safe gluten-free meal. I cannot thank my parents or uncle enough for all of the research and hard work that they have done in order to make this happen.

So if anyone is ever in the North Conway area I strongly suggest you check out Rafferty's Restaurant & Pub. They have TVs to watch sports, it's family friendly, and they are happy to accommodate other dietary needs.

Sincerely,
Jenn Rafferty

You can almost hear them saying, "We love you, Jen!"

Anyone else been to Rafferty's?

Mario Batali Goes Gluten-Free!

OTTO Enoteca Pizzeria
1 Fifth Ave.
NYC 10003
212.995.9559

How is that for an attention getting headline?! Well, Mario himself isn't necessarily gluten-free, but he evidently wants there to be gluten-free options for his sensitive diners. I had the pleasure of dining at OTTO with Sloane of Allergic Girl, Catherine of Gluten Free Guide, and Jennifer of Jennifer Ate. Otto is one of those Italian restaurants you would normally walk by, look at the menu, and after seeing mostly pizza and pasta options decide to skip it. Well, Allergic Girl got the scoop that they had gluten-free pasta and will even carefully cook a pizza for  you if you bring in your own gluten-free dough! After some trial and error, which is always the case due to the learning curve involved at the beginning of these gracious efforts of trying to accommodate the gluten-free, we all ended up enjoying a deliciously safe dinner!

Chris, the general manager, told us that, "Mario sent out the word to all of his establishments that they are to have gluten-free pasta on hand." I think I can speak for the entire gluten-free community when I say:

THANK YOU!
THANK YOU!
THANK YOU, MARIO!

I just want him to know that with his fame and  this gesture he is setting a standard for the rest of the hospitality industry to follow and we really, really  appreciate it. Of course, with an empire as big as the Batali Restaurant Empire, this will take time for everyone involved in your dining experience to completely grasp.* So, let's remember our good manners and the virtue of patience when we are guests at some of the most notable restaurants in NYC. We want them to welcome us with open arms instead of perceiving us as impossible critics. They don't have to  accommodate us, but it's so very nice that they want to   accommodate us.

*Fortunately, even if you find that some of the other restaurants don't yet have the gf pasta available, being that the nature of a lot of Spanish tapas and Italian dishes (such as risotto) are naturally gluten-free you will not be disappointed. Call ahead and ask questions (preferably with a manager) and the more they hear from us as customers requesting these options then the more they will be able to fine tune their system for delivering them.

My cucumber and fennel salad was excellent!

We all voted the Pasta alla Carbonara (foreground) with cream, bacon, egg and cheese along with, off the menu, La Capricciosa (background) which consists of proscuitto, pancetta, caramelized red onions in a tomato sauce as the best plates on the table. My nectarine sorbet (not pictured ) was delicious and Catherine's olive oil gelato was suprisingly tasty! It tasted like caramel.

*photos courtesy of GlutenFreeGuide

Pizza Pie Passion

Mozzarelli's
38 East 23rd Street
between Park & Madison
11-8 p.m., Monday-Friday
212-475-6777
NYC

We caught wind of this new place serving gf pizza on the celiac meetups message board. I must admit, I'm always a bit skeptical when I'm about to try new gf pie. Pizza and pasta in our celiac world is a challenge to get right.  My Italian mother-in-law, every week, adds to her huge Sunday feast menu a specially made delicious gf pasta dish just for me - which has led me to believe that creating good gf Italian food requires love and passion.  But, as I tasted the first mega-delicious bite of the gf brick oven pizza at Mozzarelli's, I knew we had found passionately prepared pizza.

Mozzarelli's pretty much looks like your classic NY pizza joint; long and narrow, brightly lit, with limited seating.  But inside you'll find chef Ron, who has developed possibly the perfect gf pizza pie crust using a specific ratio of various gf flours.  This is our opinion, of course.  We've learned from plenty of feedback under postings of gf pizza news, that everybody's got their idea of the perfect pie crust.  I like all types if done well, but my favorite is not too thin/not too thick, crunchy on the outside, light and doughy/yeasty on the inside, which is exactly how I'd describe Ron's. I also tasted a wonderful herb-y flavor in the crust, which made it even more perfect.

There is always an extra yummy ending to the story where a chef or grandma enthusiastically takes up the challenge to create the perfect gf version of a food that a celiac loved one can no longer eat. Ron has a celiac niece, and she is the reason we all get to enjoy his special pizza. Here are some facts: Ron's secret flour mixture (we can confirm sorghum and bean are involved) is prepared in a separate area of the kitchen with dedicated utensils and containers.  Even though plenty of care is taken to avoid cross-contamination, glutenous pies ARE prepared in the same kitchen.  However, there is NO flour whatsoever behind the service counter, so the by-the-slice gf pie on display is safe from airborne wheat flour.  Kelly was super psyched when Ron told us he could accomodate her with a corn-free/dairy-free version of his gf pizza, which she declared was delicious.  I could barely tell the difference.  He can do this for you too; just call ahead and give him at least a day to prepare.

During the busy lunch hours at Mozzarelli's, there are gf pizza slices on display, ready to heat and eat.  However, if you're planning to go late afternoon/evening, it would be a good idea to give them a call to check for slice availability.  They keep partially baked gf crusts in the back, which can be ready to eat by the time you get there.  Or, call