Tag Archives: iron chef

Gluten-Free Food Network Fan?

1 Dec

Is it possible to truly be a fan of the Food Network when living gluten-free? The short answer is yes!

I learned a large portion of my culinary skills and kitchen tricks from watching Chopped on the Food Network. Although the shows on Food Network do not often highlight gluten-free recipes, dishes or restaurants,I find their shows, recipes and cooking advice fairly easy to adapt to suit my gluten-free needs. I enjoy watching the shows, browsing their recipes online and following their chefs on Twitter and Facebook. The one aspect of being a Food Network fan I was uncertain of was whether or not I could dine at the restaurants of the chefs who had taught me so much about cooking!

This Fall I took a trip up to New York to test out the restaurants of two of my favorite Food Network Stars: Iron Chef and Chopped Judge Alex Guarnaschelli and Iron Chef and Chopped Judge Geoffrey Zakarian.

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First stop: Butter Midtown, Alex Guarnaschelli’s, restaurant for a lovely dinner with my significant other

For our first course we ordered from the Raw menu, opting for the Hawaiian Yellowtail. Beautifully plated, this dish consisted of raw yellowtail fish with olive oil, birdseye chillies and lime. Each bite was both refreshing and velvety. When I took a picture of my dish and tweeted it Alex Guarnaschelli tweeted back at me! This was absolutely the highlight of my night!

IMG_5206 IMG_5205 For my main course I ordered the Long Island Duck Breast A L’Orange. I had just seen Chef CJ Jacobson make Duck A L’Orange on Top Chef Duels the week before my trip to New York and was curious what it would taste like. Chef Guarnaschelli’s dish did not disappoint!

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The duck was the perfect mix of crispy and succulent. The sauce provided just the right amount of sweetness to balance the zesty orange flavors. It was served with a puree of buttered Northshire rutabaga, reminiscent of side of mashed potatoes but with more flare.

Of course, I couldn’t help but order dessert and ordered the Crem Brulee (sans lavender shortbread cookie)IMG_5225

This dish was a bit too savory for my taste but was still a nice end to a wonderful meal. The creme brulee desserts I have previously experienced were very sweet with a vanilla flavor. Guanraschelli’s version was a bit more tame with a very subtle corn custard capped with caramelized sugar.

After a great night in New York I had certainly worked up an appetite by the time brunch rolled around on Sunday morning. My friends and I went to Geoffrey Zakarian’s restaurant, The National Bar and Dining Room. Greeted by a beautiful decor I was ready to try out another Food Network Star’s culinary creations.

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I ordered the Bacon and Mushroom Omelet served with spinach, cremini mushrooms and asiago. I am a huge fan of breakfast coming with side salad so I was pleasantly surprised when my dish arrived with a plateful of fresh greens! I also ordered a side of the cheese grits which had an intense savory cheese flavor countered by the subtle flavor of the grits that just left me going in for bite after bite. 
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Ultimately, the trip to New York was a success! I found that if you want to be a hardcore Food Network fan and travel to the restaurants of the stars then by all means don’t let being gluten-free stop you! Although both menus were incredibly tasty, refined and delicious, Alex Guarnaschelli’s restaurant definitely beat out Zakarian’s when it came to hospitality. Guarnaschelli’s staff was not only well informed about the gluten-free options on the menu but they were also courteous, friendly and helpful. Zakarian’s restaurant, though offering great food, had a waitstaff that was somewhat unhelpful and difficult to interact with for both gluten-free and non gluten-free diners.  That being said I had a great time in New York and look forward to my next gluten-free food adventure in the Big Apple!

-CC

Food Stars Go Gluten Free

18 Aug

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With Restaurant Week upon us in Washington DC I can’t help but think about how far the restaurant industry has come in the past few years when it comes to serving gluten-free customers!  Between the increase in demand for gluten-free products from the celiacs, the gluten intolerant and the fad dieters to the efforts of nonprofits like National Foundation For Celiac Awareness, Celiac Disease Foundation and the Gluten Intolerance Group, people living gluten-free can enjoy the delicious foodie culture that has spread across the country!

Which star chefs and popular restaurants have joined the gluten-free bandwagon? A lot!

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Two old school Food Stars, Mary Sue Milliken and Susan Feniger, offer a full gluten-free menu at all of the locations of Border Grill.  Milliken and Feniger starred in 396 episodes of Too Hot Tameles on the Food Network. Mary Sue also competed and was the first runner up in Top Chef Masters Season 3. Check out my pictures from my most recent visit to Border Grill in Downtown Los Angeles.


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Fish tacos with jicama, grapefruit, jalapeño aioli and avocado 

If you are a fan of the Food Network then you are probably familiar with Stacey Poon-Kinney, one of the final five contestants on The Next Food Network Star. Her restaurant, The Trails Neighborhood Eatery was also featured on an episode of Restaurant Impossible back in 2011. Poon-Kinney offers an extensive gluten-free menu at her restaurant including gluten-free pancakes, which, in my experience, are rarely offered at restaurants!

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Another star making delictable gluten-free offerings: Iron Chef  and restaurant owner Jose Garces. My favorite of the Garces Group restaurants is Distrito, a modern Mexican restaurant in Philadelphia. In addition to offering glutne-free options, this incredibly popular eatery can satisfy any top-notch foodie’s palate! Distrito has been trained by NFCA’s GREAT Kitchens.

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Jose Garces also had his restaurants Amada, Chifa and Tinto trained by GREAT Kitchens.  His illustrious Garces Trading Co restaurant offers a formal gluten-free menu. Here are some of the pictures from my most recent visit to Distrito!

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Stephen Starr, another wildly successful restauranteur and winner of Restauranteur of the Year by Zagat and Bon Appetit, has several restaurants that have been trained by GREAT Kitchens and offer gluten-free menus! During my last visit to Philadelphia I stopped by El Rey and enjoyed  a beautiful modern twist on a chille relleno smothered in a walnut sauce and stuffed with dried fruit, walnuts and ground beef.

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About a year ago a friend asked me how I could possibly consider myself a foodie given that I can’t eat most of the food offered by the most acclaimed chefs. Fact of the matter is, the gluten-free lifestyle is becoming more and more common. Restaurants have a financial incentive to cater to the gluten-free community because this particular foodie-niche happens to be an incredibly loyal customer base. When a restaurant makes a commitment to offering safe gluten-free options to its customers the gluten-free community talks about it. Apps like Find Me Gluten Free guide people living gluten-free directly to the doors of restaurants with gluten-free menus. When it comes to gluten-free customers, a gluten-free menu or a GREAT Kitchens logo on your restaurant door attract customers that will keep coming back.

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The gluten-free customer base is loyal and hungry so when chefs like Mary Sue Milliken and Jose Garces offer something gluten-free they are pretty much guaranteed a huge influx of new customers.

Next on my list of places to try? One of the newer Stephen Starr restaurants, Le Diplomate in Washington DC! To my fellow Washingtonians, enjoy Restaurant Week! Remember to ask the necessary questions to avoid cross-contamination while dining out! Check out this link to The Gluten Free Professional to help you become a savvy celiac diner! Check out the section called “networking” for specific tips on dining out!

-CC

Gluten Free Philly

17 Jul

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:

Le Castagne

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.

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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

Spicy Lobster

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.

Wedge and Fig

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!

Celiac Awareness Night at Citizen’s Bank Park!

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!

Happy Travels,

CC

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