CC Gluten Freed is a blog about the social aspects of being gluten free but if you flip through my most recent posts you might think that it is a blog about gluten free traveling. So what is with all the travel talk? My life is in flux right now. Transitioning into a new career all the way across the country. I started in California working towards my degree at UC Berkeley. After graduation I went home to Los Angeles to see my family. Despite this homecoming, I was quickly swept away to Seattle for the GIG Conference (which was fabulous, by the way). From Seattle, I flew to Washington DC, my new home. From DC, I took a bus to Philadelphia for a 5-week training institute for new teachers.
The constant traveling has posed an interesting gluten free challenge that I was ready to tackle. Specifically, I would be staying at Temple University where all meals would be provided by the dining hall.
I had very little control over what I could get my hands on, both in terms of my literal food options as well as information about the food.
That being said, Temple has a pretty nice system going but I won’t get into that now. Expect a post in about 3 weeks about the unconventional methods that Temple University has been using to accommodate the demands made on my (and a handful of other people’s) behalves by the Teach For America staff.
For now, all I will say is that the food options have been safe but incredibly bland which led me to venture out into Philadelphia to find some food with flavor!
Philadelphia is quite the GF food scene! Thanks to the National Foundation for Celiac Awareness restaurants all over Philadelphia have been trained in GF awareness and safe food preparation. Let me break it down for you:
Northern Italian Cuisine with GF gnocchi and penne. This restaurant is awesome. I don’t say this lightly because I am Italian so my standards for Italian food are pretty sky-high. Not only does this place have great food but it also has a great ambiance and fantastic customer service. The environment is quiet, posh and sophisticated. I ordered the Assaggi Vari which is a plate of Italian meats, grissini (subbed out for extra veggies and salami), cornichons, salami, vegetables, and cheese.
For my entrée I ordered the Gnocchi al Tartufo Bianco which is a gluten free gnocchi (the best I’ve had since becoming GF) served in a white truffle cream sauce. The gnocchi was perfectly pillowy and the cream sauce was a mild cream flavor but with a savory , truffle kick in every bite.
I, unfortunately, did not have room for dessert.
Trendy interior design at Distrito. Swing-set dinner tables!
Food Network star, Jose Garces, is the creator of this restaurant, boasting modern Mexican cuisine. Despite the modest prices (entrees averaging around $12), I decided to splurge and order the “Chef’s Tastings” called Frida Kahlo for $55. First things first, this is WAY MORE than $55 worth of food both in terms of quantity and quality. I was worried the restaurant would not let me order the tasting plate since it is a preset menu and I would need GF accommodations but they had no problem adjusting the order for me. What I did not know was that I was in for an eight course meal.
I started with chips and guacamole served with fresh crab meat. Next, came the salad. This was no ordinary salad. Instead of dressing, this salad was topped with, and foodies please forgive me, ice cream! Well, not exactly ice cream. It was a lemon sorbet or maybe, more accurately, a scoop of lemon shaved ice. The burst of cold that accompanied each forkful made each bite of salad taste and feel incredibly crisp.
Next up, ceviche! I have never had ceviche made with such quality fish before. The tuna they used seemed like it melted in my mouth. In addition to the great taste, the presentation was beautiful. The ceviche tasted creamy and mild with a perfectly smooth texture.
Next up, a classic taco with a twist. This taco was served with julienne radish which gave this taco a unique, crunchy texture.
Next up, my favorite, a duck confit huarache. A huarache is an oblong shaped corn flatbread, grilled and covered with melted cheese. My huarache was topped with duck confit, manchego cream, micro-arugula and tequila cherry escabeche (texture of a thick jam or relish). I should have only eaten half of this dish but its complex flavor palate was irresistible.
Lamb Dish with pureed grits with truffle oil
Flatbread with duck confit and tequila cherry relish
As if I hadn’t been served enough, the next dish to come out from the kitchen was half of a lobster. You know when you go to a restaurant and after you order your heart leaps every time a waiter goes by with food because you hope it is yours? Well, I was so full by course 4 that I had the opposite experience. Every time a waiter walked by I feared it was for me and, more times than not, it was!
The last savory dish they brought to my table was a grilled leg of lamb over a puree of grits with truffle oil, fresh mushrooms and micro-arugula. Micro-arugula tastes very peppery with a little spicy kick.
Finally, dessert. Thank goodness it was tiny. Though traditionally an Italian dessert, I was served a pineapple-mango Panna Cotta. It was the perfect size and weight, light and cleansing.
Though frequently visited for their pretzel bread sandwiches, I found that Wedge and Fig is a great place for a gluten free diner. The staff was very knowledgeable. My waitress was gluten free too so she knew the ins and outs of the menu! I ordered the Manchego, drunken fig, prosciutto salad. The figs were soaked in an orange port which gave the otherwise very sweet fruit a savory punch.
This wouldn’t be a CC Gluten Freed post without a little nugget of gluten free social advice. I went to Wedge and Fig with a big group of brand new friends that I met in Philadelphia. To make ordering go smoothly, I went and talked to the waitress by the hostess stand before we ordered. This made ordering very seamless. No one even noticed that my order was different because I had already consulted with the waitress and chef about what was best to order. If you are ever out with a big group or a new group of friends, try excusing yourself and talking to the manager or waitress before you order so you don’t have to draw any unwanted attention at the table!
If you are in Philly on July 20th, come out for the Celiac Awareness Night at the Phillie’s game! I am heading out to the game to see the Phillies face off against the SF Giants. I’ll be sitting at a table answering questions about Celiac Disease and the gluten free diet with the National Foundation for Celiac Awareness. I’ll be the one with the gluten-free hot dog in hand!
Last on my list, Paseano’s for a Philly cheesesteak sandwich (on bread!)
Who knew Philadelphia was such a great gluten free foodie destination!