Happy Celiac Disease Awareness Month!
Learn more about what you can do to advocate for celiacs with the National Foundation for Celiac Awareness 2013 awareness campaign: Fuel the Family.
You can also raise awareness by participating in the “Making Tracks for Celiacs” walk hosted by the the Western New York Gluten Free Diet Support Group. It will take place on May 11 at Clarence Town Park in Clarence, NY.
Rochester News & Events
Wegmans is now serving gluten-free pizza at their Market Cafe is select stores. Store like Penfield and Pittsford, and Canandaigua will have Conte’s new “Gluten-Free Bake-in-Bag Pizza” available to order. Because this new product is baked in a bag, it does not come into contact with the contaminated surfaces of the pizza station. Gluten-free customers can choose from three pizzas, Margherita, Mushroom Florentine or Pepperoni. This products is also available in Nature’s Marketplace. Read more here.
Small World Food, a local and organic ice creamery, fermentery, and bakery makes gluten-free baked goods. The sweets are available at the Rochester Public Market, Joe Bean, Little Bleu Cheese Shop, and the Corn Hill Market Exchange. They are also available in Lento and Natural Oasis Restaurant.
Lori’s Naturals Foods is hosting their annual, “All Things Gluten-Free” Food Fair on May 19. Starting at 6:30, customers will be able to taste new gluten-free products at Lori’s store. The Greater Rochester Celiac Support Group will also be in attendance to talk about celiac disease and gluten sensitivity.
Gluten-Free in the News
“Blue Ice Vodka Becomes First Spirit with Gluten-Free Labeling.” Packaging Digest. April 29, 2013. http://www.packagingdigest.com/article/523255-Blue_Ice_Vodka_becomes_first_spirit_with_gluten_free_labeling.php
“Actress Jennifer Esposito Opens Gluten-Free Bakery.” Michael d’Estries. April 12, 2013. http://www.mnn.com/health/fitness-well-being/blogs/actress-jennifer-esposito-opens-gluten-free-bakery
“Rachael Ray, Gwyneth Paltrow Cook Gluten-Free, Vegan Muffins.” Huffington Post. April 18, 2013. http://www.huffingtonpost.com/2013/04/16/rachael-ray-gwyneth-paltrow_n_3091651.html
“Food Scanning App Now Identifies Gluten-Free Products.” Food Magazine (Australia). April 22, 2013. http://www.foodmag.com.au/news/food-scanning-app-now-lists-gluten-free-status
“Rudi’s Organic Bakery New Dedicated Gluten-Free Facility.” Rudi’s Bakery Blog- Fresh from the Oven. April 25, 2013. http://www.rudisbakery.com/gluten-free-post/rudis-organic-bakery-new-dedicated-gluten-free-facility/
“Gov’t: Food Allergies May be Disability Under Law.” The Big Story- AP. January 18, 2013. http://bigstory.ap.org/article/food-servers-more-vulnerable-legal-threats
Recently, Lucy’s Cookies emailed me and asked if I wanted to sample their Maple Bliss Cookies in honor of Maple Syrup Month. I grew up in a house where we ate my father’s from-scratch pancakes every weekend, and one of my favorite things in the world is a warm pancake slathered with butter, covered with real, pure, maple syrup. So of course, I couldn’t refuse!
Lucy Gibney founded Lucy’s Cookies after discovering her son had severe food allergies. All of her cookies are gluten-free, dairy-free, egg-free, tree nut and peanut-free. They are made in a dedicated bakery where trace amounts of these common allergens are tested for. Not only is this great for individuals with multiple allergies, but multiple allergies within a household.
I’ve had Lucy’s cookies once before. This past December, my friend served Lucy’s special holiday Merry Mint Cookies at a book club. I found them light but with a huge punch of flavor. Everyone else did too. These Maple Bliss Cookies are also light and crunchy which is driven by the oat-based ingredients (all gluten-free, of course). This cookie is sightly sweet and the maple flavor is present but not pronounced. The cookie actually captures the buttery-sweetness of a properly dressed pancake. I like this, but if you are looking to indulge at the end of the meal, this is not the cookie for you. Instead, this cookie is best enjoyed in the afternoon with a glass of milk.
Luckily, I am not the only one benefiting from Lucy’s Cookies generosity. I have an extra box to give away to a reader. Comment on this post by April 17 with your favorite way to enjoy maple syrup, and I will randomly select a winner!
You may have noticed that I have stopped hyphenating the term “gluten free”. I did this not because I did any research on the subject but because I just noticed other bloggers doing it. I know this is not a good reason, but I thought the term had become so mainstream, it stopped needing a hyphen. But, I also noticed it being hyphenated and then not hyphenated by the same author. I was confused and wanted answers so I turned to the internet which I found out is just as confused as I am
The Chicago Manual of Style says this, “Compounds formed with free as second element are hyphenated both before and after a noun.”
I.E. It is a gluten-free recipe. The recipe is gluten-free.
The American Psychological Association (APA) does not refer specifically to hyphens using “free” but in general. They state, “Most compound adjective rules are applicable only when the compound adjective precedes the term it modifies. If a compound adjective follows the term, do not use a hyphen, because relationships are sufficiently clear without one.”
I.E. It is a gluten-free recipe. The recipe is gluten free.
The MLA refers to hyphenated words in two contexts, conditional compounds or full-time compounds. (BTW full-time is a full-time compound). Conditional compounds are only hyphenated as adjectives, but not as nouns. Full-time compounds are hyphenated as both adjectives and nouns. But we don’t know if the term in question is a full-time compound or not.
So what is your opinion readers? How do you like seeing the term gluten free*?
*it it a full-time compound, then it would be gluten-free, if not, then it would be gluten free.
Whatever expectations I had for last night’s “Living Gluten Free” dinner by Next Door were exceeded. From start to finish, I felt special. The event took place in the Test Kitchen, a private dining space and when we arrived for the reception, Alex and I were each given a glass of prosecco. While sipping on prosecco, we noticed that Danny and Stenzy Wegman were amongst the guests. It certainly upped the “special” factor but also was a great example of how involved Wegmans is in the community it serves. For the amuse-bouche, we were served a butternut squash soup shooter which set the standard for the deliciousness that was ahead of us, then we were ushered to the tables.
The 18 guests were seated at two long tables, dressed elegantly and lit with candles, creating a warm and intimate ambiance. Executive Chef, Chris Brandt opened the dinner by talking about how easy it actually is to accommodate gluten free diners, since there are so many foods that are naturally gluten free, and that Next Door regularly caters to dietary restrictions. I was generally aware of this, as a frequent Next Door diner, but it was reassuring to hear from the Chef, himself. Then, the food service began with Wegmans own freshly baked gluten free multigrain and white breads. Out of the eight people at our table, only three were celiac/gluten-intolerant, but every was quite happy with the flavor and moist texture of the bread. Interestingly, only Alex and I were Rochester residents, one guest came all the way from Auburn to take part in this special evening.
The first course was the Raw Winter Vegetable Salad. Shaved cauliflower, beets, radish, and winter truffle were tossed with microgreens and dressed with a truffle-yuzu dressing. For added crunch, the chef prepared a chia seed cracker, which was my favorite surprise gluten free treat. This was Alex’s favorite dish because of its uniqueness. I could smell the second course of scallops being prepared in the test kitchen, which was just feet away from us, and when it arrived, my taste buds were ready! The scallops were served with a vanilla-fennel-pear sauce and cranberries. This was my favorite dish because the scallops were cooked perfectly and I loved the vanilla-cranberry flavor combination with a savory dish.
Waiting for our main course of colorado lamb, we were once again teased with delicious smells that wafted from the kitchen. The lamb was prepared as roasted chops and a braised foreshank, seasoned with rosemary. It was served with baby carrots, goat cheese potato puree, and a zucchini-mint sauce. Both cuts of meat were incredibly flavorful, but slightly fatty. Nevertheless, I enjoyed this dish thoroughly. The portion size of the dishes was relatively generous, so after our main course, we were all feeling quite satisfied.
However, any feeling of fullness was ignored as the waiters presented us with dessert: molten chocolate cake with house-made cherry-vanilla ice cream, cherry sauce, and a chocolate wafer. The cake was in one word, decadent. The cake-y outside gave way to a ganache on the inside. The ice cream helped tone down the chocolate and the cherry sauce was so good I could have licked it off my plate. Chef Brandt shared with us that he used Cup4Cup as a replacement for wheat flour in the cake and recommended it generally as a good all-purpose GF flour.
When we’d finished our last course, there were murmurs of delight and approval in reflection of the experience we had all just shared. No one missed the gluten.
As we left the Test Kitchen, I stopped to thank the Chef and saw a plate of leftover chia seed crackers. After I mentioned how much I enjoyed the crunch and flavor of the crackers, Chef Brandt offered them to me to take home. See? Special from start to finish.