≡ Menu

Event Review: Chef’s Table at Cobb Galleria Centre

Most of us have made the trip to Cobb Galleria Centre for a social or corporate event, but did you know it has its own culinary department with a full-service kitchen? This kitchen, run by Chef Nick Walker, serves anything but the typical bland and uninspired food one expects from a convention center. Chef Nick’s fresh approach means everything from condiments through dessert is made in house with local and seasonal ingredients. Serving as a make-it-from-scratch kitchen, they are well equipped to handle multiple food allergies/intolerance with creativity and flair.

As a member of the Atlanta Food Bloggers Society, I was fortunate to get a seat at the chef’s table, which happens to be in the kitchen of Cobb Galleria Centre. We were treated to a coursed dinner with craft beer parings from Monday Night Brewing. Six courses, great service and a plethora of information was served by Chef Nick Walker and his team of talented chefs.

Nicholas WalkerChef Walker’s innovative approach to cuisine pulls from his Georgia roots and his pure enjoyment of good southern and fresh ingredients. This passion for food can be tasted in every bite. If I hadn’t been sitting in the kitchen, I would have sworn I was in a five-star restaurant because the food, the artful presentation, and the service was impeccable.

Because I have celiac disease, my dishes were modified slightly, but I didn’t DAEI0eRXYAA4HR4miss out on anything, except the beer. The first course, or amuse bouche, was crab meat salad with red onion, cilantro, and yuzu. A literal seafood party in my mouth. Everyone else had a Ginger Crab Fritter with Spicy Banana Purée Paired with Fu Manbrew – Belgian Style Wit.

The secDAEM8cuXcAAgePUond course, Duck and Blood Orange Salad with Frisee, Fennel, and Blood Orange Vinaigrette, introduced me to a new preparation of duck – duck ham that was brined in blood oranges and sliced thin. This course was paired with Blind Pirate – Blood Orange IPA.
  DAEOcbyWAAEDNqL
I can’t decide whether the third or the fifth course was my favorite, but the pineapple bouillabaisse was definitely a first for me. Serrano Eye Patch Bouillabaisse with Monkfish, Clams, Snapper and Fresh Rock Shrimp, seared Pineapple, Saffron, Serrano Aioli was paired with Serrano Eye Patch Ale – Indian Pale Ale. This dish was so light and refreshing with buttery fish and perfectly cooked seafood that came together with a smooth Serrano aioli kick!
Chef Nick threw in a palate cleanser for the Fourth Course with a Bosch Pear Sorbet, Dried Lemon, Honey Kissed Pear made with Gun Show – Belgian-Style Golden Ale. I got to sample the diced pears sans beer and they cleaned that fish right out of my mouth.
                                                                                       DAEspg3XUAIOQ9z
The Fifth Course of Vanilla Braised WagyuBeef Cheeks with Trumpets, Carolina Rice Grits, Heirloom Carrot, Wilted Greens, Cocoa paired with Drafty Kilt – Scotch Ale was very rich and hearty with a smoky and slightly sweet sauce that had reduced for hours.
DAExw8FXoAAfdu2Dessert is always pretty iffy for me, but Chef Nick brought out the big guns with a their signature light and fluffy chocolate mousse enrobed in chocolate topped with toasted hazelnut caramel that I got to pour. Everyone else had a Hazelnut Cigar with Smoked Dark Chocolate, Malted Sweet Cream, Caramel, Hazelnut Powder paired with Toasted Hazelnut Imperial Stout – hence the ashtray presentation.
Cobb Galleria Centre Exterior
Thank you team for a memorable and delicious event. Schedule your next corporate meeting, event, or party at Cobb Galleria Centre knowing your guests will leave raving about the food.

 

Disclosure: I received no compensation for this review; however I did receive a free meal. In no way did it influence my opinions and views, which are derived from my personal experience.

{ 0 comments }

The Gluten Free & Allergen Friendly Expo-Atlanta  (GFAF Expo)  took place this weekend at the Cobb Galleria Centre in Atlanta. I attended with my daughter on Saturday and solo on Sunday and managed to zero in on new-to-me products and refrain from eating everything in site – a common problem at an event where nothing is off limits.

I was an Official GFAF Blogger, which means I was treated to a lovely breakfast of bagels, fruit and juice by BFree Foods before the show began. BFree Foods was the blogger sponsor, so I left with a bag full of their vegan and gluten-free breads to try at home. This is the first year there has been such a great blogger turnout. It was lovely to meet Amy Fothergil in person finally. I also got to meet: Belinda of GFree Genius; Brittany of A Southern Celiac and her gorgeous daughter; Jereann of Celiac Mama and the list goes on.

While I didn’t have the time to listen to any of the speakers or take a walk through Enjoy Life’s new interactive candy land (line was too long), I did find some great new products and got to catch up with friends.

  • BFree Food’s vegan pita bread is just like I remember. A small bite of this warm, pillow-y bread had me wishing for lamb, fresh hummus, and some stuffed grape leaves. And it can be cut and stuffed too!
  • DAX3osZXgAEPAE3 This was my first time trying anything from Perfectly Free. Those salted caramel vanilla non-dairy frozen bites were quite tasty and pack a whopping 30 calories per sizable bite – not bad. And they are free of the top eight allergens.
  • The new blueberry and regular waffles from Garden Lites are made from butternut squash and carrots. They toast up nice and crunchy and offer yet another way to get more veggies into your diet. I already love their muffins, so I am not surprised to find another quality product from the company.
  • The new vegan cheese bars from Go Veggie are a first for me. Available in white cheddar and white cheddar and meatless bacon are fantastic and portable, they are thick and salty and creamy. I haven’t seen them in stores yet, so I was stoked to get to try them. I have been eating their shredded cheeses for years and love to watch as they add new and innovative products to their vegan line. DASAf68XgAEa3kk
  • Magnolia Mixes, out of Birmingham, AL, brought their line of mixes wrapped in gorgeous packaging to the show. The lemon pound cake produced a loaf that reminded me of Sara Lee – yes, it is that good. The mixes aren’t available locally, but they can be ordered on Amazon.com
  • O’Doughs added muffins and cakes to its line of vegan baked breads. Choose from blueberry, banana chocolate chip and double chocolate muffins and banana chocolate chip and chocolate cakes. The muffins and cakes are not vegan and contain eggs and dairy.
  • DAXsoUTW0AIhCJi Path of Life’s new Cauliflower and Pea Curry features tender cauliflower, peas, tomatoes, garlic and cilantro in a light curry sauce. Delicious and would pair nicely with pasta or rice.

Thank you GFAF Expo for making a stop in Atlanta! See you next year!

{ 0 comments }

unnamed (1)Take Mom to Mother’s Day Breakfast May 13th from 9-12 at Gluten Free Cutie. The menu includes: Raspberry French Beignets, Waffles with Blueberry Syrup, Sangria Mocktail (non alcoholic), Orange Julius, and an array of gorgeous cupcakes (Vintage Floral, Peach Blossom, Raspberry Delight and Lemony Lemon).

Gluten Free Cutie is hosting  Garden Tea every Wednesday starting May 10th through the end of July. Enjoy tea on the Garden Porch served on vintage china and linens. Tea for two includes: tea, mini C_LdB1dXgAECEC8cupcakes, scones, cheese straws, mini southern biscuit sandwiches and more. Tea service is $22.50 per person, or $24.50 per person for dairy-free requests. Reservations are required: 770-518-7858

18198753_10158730167475311_410570803864115994_n PeachDish’s meal kits can be found at two Atlanta area Whole Foods stores: Ponce de Leon and Buchead. Their ingredients are sourced directly from small-scale Southern farms and the meals are nutritionally balanced by their registered dietician. The super food tofu bowl kit is free of gluten.

Check store shelves for two new flavors of So Delicious’ yogurt – peach and key lime. Made from coconut milk, these creamy dairy-free yogurts are loaded with real peaches and tropical key lime puree. unnamed

Snack Factory®, the makers of snack favorite Pretzel Crisps®, have introduced a brand new product line of Fruit Sticks and Veggie Sticks. Created from fresh fruit and vegetables, light and crispy Fruit Sticks and Veggie Sticks are gluten free, Non-unnamed (1)GMO Project Verified and free from added sugars. Veggie Sticks come in five flavors: Apple Fruit Sticks, Apple Cinnamon Fruit Sticks, Apple Strawberry Fruit Sticks, Snap Pea Veggie Sticks and Pea & Carrots. Thanks for the intel Gluten Away!

 

According to TonetoATL, Steel City Pops, a Birmingham based popsicle business, is planning its Atlanta debut later this summer in Decatur at 312 Church Street. Handcrafted in small batches from all-natural ingredients, the popsicles are sweetened with organic cane sugar and contain no artificial colors or flavors. All of the pops are gluten free with vegan options too.

Have a safe and tasty weekend!

{ 0 comments }

Top 10 Celiac Disease Myths – Debunked!

Regardless what the media, your best friend, or the chiropractor says, there is no reason to try a gluten-free diet when there is no medical benefit. Since May is celiac disease awareness month, I feel it is my duty to educate the misinformed and put a stop to the spread of inaccurate information.

Here are 10 of the most common myths:

  • Yes. celiac disease is a genetic, autoimmune disease that can lead to the development of other autoimmune diseases (i.e. diabetes, Crohn’s disease, etc.).
  • Yes. celiac disease is a disease. It is a serious medical condition and can be life-threatening.
  • Yes. On average, it takes 6-10 years to receive a medical diagnosis of celiac disease.
  • Yes. There is no cure for celiac disease.
  • No. You can’t outgrow or defeat celiac disease.
  • Yes. A gluten-free diet is the only treatment for celiac disease. There is no pill to take. Eliminating gluten is the only way to heal the gut and body.
  • No. You should not start a gluten-free diet prior to running tests. This move can result in a false negative. You need to be eating gluten for the test results to be accurate.
  • Yes. There are other gluten-related illnesses, like non-celiac gluten sensitivity and wheat allergy  and other autoimmune diseases (diabetes, Crohn’s disease) that benefit from a gluten-free diet.
  • No. If someone goes gluten-free and feels better, they must have celiac disease. It could be they are gluten sensitive or have a wheat allergy.
  • No. Everyone should not try a gluten-free diet. No one needs to follow a gluten-free diet unless they are medically required to do so.

Let’s work together to spread accurate information and stop the prevalence of false and misleading information.

Happy Celiac Disease Awareness Month.

{ 0 comments }

According to Gluten Free Philly, baseball goers can enjoy the following gluten-free fare at SunTrust Park – hot dogs and Enjoy Life Foods snacks at Centerfield Market (Section 149), beer at Field of Greens (Section 148), and Cracker Jack, peanuts, fruit and veggie cups at various stands throughout the park.

2B Whole Gluten-Free European Bakery will begin selling Revolution Gelato’s vegan (dairy-free) gelato on Cinco de Mayo. Choose from: Triple Vanilla, Chocolate Fantasy, Nekkid Espresso, and Orange Dream. Made with cashews and coconut cream, this gelato’s creamy, velvety texture practically melts in your mouth. unnamed

May is the month that Aldi’s expands its liveGfree line to include: ravioli, skillet meals, General Tso’s Crispy chicken, cheesecake sampler, bagels, hot dog and hamburger buns, baking mixes, and loads of snacks. These items are only available in May and tend to run out, so take advantage of their low prices and stock up.

According to ToneToATL, just days after closing their Dunwoody restaurant, Applebee’s  has also closed their Johns Creek / Suwanee restaurant. This location was on Johns Creek Parkway, just off Peachtree Parkway, in Johns Creek / Suwanee.

Bezoria is heating up Friday’s this summer with a special offer at their new Alpharetta location. Now through the end of summer, receive a free order of fries every Friday with any order placed between 1 and 2 p.m. Their hand cut fries covered in a tasty sumac can’t be missed and of course they are gluten free! unnamed

Crab CakesHead over to Brooklyn Café in Sandy Springs to enjoy their most popular menu item – jumbo lump crab cakes. They are one of the few restaurants in metro Atlanta serving crab cakes made without breadcrumbs or crackers rendering them free of gluten. Each order is served with whole grain mustard sauce and green beans.

South City Kitchen is putting its mark on Alpharetta with its highly anticipated fourth location. The restaurant, which is scheduled to open in 2018, will be located inside The Hotel at Avalon with a patio overlooking Avalon Boulevard.

According to an Atlanta Magazine article, a health food spot from the Yeah! Burger team, Upbeet!, will open this summer. They will serve salads, grain bowls, acai bowls and protein plates in the Westside Ironworks development. There will be vegan, vegetarian, paleo, and gluten-free options. Drinks will include smoothies, kombucha, cold-pressed juices, and organic coffee, wine, and iced tea.

Have a safe and tasty weekend!

{ 0 comments }

The story of my celiac disease diagnosis

My journey with celiac disease began with headaches. I got my first migraine when I was 7 and I had a headache every day after. Taking an aspirin would make me vomit within minutes and then I would feel fine. Puzzling symptoms that would come and go, like muscle pain, bouts of depression, hot flashes, stomach aches and abdominal pain, nausea, pins and needles in my hands and feet, and frequent trips to the bathroom plagued me for years to come.

It wasn’t until I moved cross country to Georgia in 1993 that my symptoms came on like gangbusters and I struggled to live a normal life. I got used to the stomach pain, headaches, hot flashes and a bloated abdomen that occurred after eating anything. I was beyond fatigued and slept more than 12 hours a day on the weekends. My skin was pale, my hair was falling out, and everything hurt. Not knowing how my body would react, I became afraid of food and existed on a jello, chicken broth, crackers, and ginger ale because they didn’t make me sick, or so I thought.

Stomach problems ran in my family, but no one felt as miserable as I did on a daily basis. My father and sister were both diagnosed with Gastroesophageal Reflux Disease, so maybe this was the culprit. I avoided a list of ‘trigger’ foods, but didn’t notice any improvement. Thinking things couldn’t get any worse, a new symptom appeared – mental fogginess.

Medically speaking, mental fogginess is a form of impairment that can encompass disorientation, problems with staying focused and paying attention, and lapses in short-term memory. I feared I was seriously ill and possibly dying. It isn’t normal to all of a sudden be incapable of forming a sentence, answering a phone, or functioning as a human being. I felt helpless until the fog miraculously lifted and everything went back to normal. How is any of this normal?

I charged into my doctor’s office with food journal in hand and sobbed for about an hour. The journal showed that my changing reactions to the same foods had no rhyme or reason. The journal, combined with my deteriorating physical state, and a truck load of symptoms led to my celiac disease diagnosis in 1997 at the age of 27. I suffered for 20 years undiagnosed with a daily pain level most people don’t experience in their lifetimes – worse than child birth.

When I was finally diagnosed with celiac disease on 4/4/97, I had barely enough energy to get off the couch to feed and bathe myself. I had to wear clothing that was many sizes too big because zipping up my pants caused shooting pain from my giant abdomen. And I was afraid I would be fired from my job because of frequently going home sick after lunch.

Being diagnosed with this disease left me feeling lost, depressed, isolated and very deprived. No one had heard of celiac disease, or gluten, so I was on my own with no one to turn to for support. I couldn’t find a local support group and even dietitians were of no help.

After the initial shock of having an autoimmune disease subsided, I had to learn how to safely feed myself through extensive label reading and endless trips to the grocery store. There were no food labeling safe guards and no one seemed concerned, or even knew that cross contact was an issue. Many phone calls to manufacturers had to be made to ensure a product was free of gluten before consuming.

Conducting research, plus lots of trial and error helped me find my confidence and many products that are still my favorites. Although a lot of these products had to be ordered direct from the manufacturers (outside of the United States) because there were no online ordering sites at that time.

It has been 20 years since a diagnosis of celiac disease saved my life in more ways than one. Now I am thriving, living a gluten-free lifestyle, and I have taken back my life from this underdiagnosed genetic autoimmune disease.

How long did it take you to get diagnosed? How many doctors did you see? What has the journey taught you? Please share your experiences in the comments.

{ 0 comments }

I am starting celiac disease awareness month off with a post about an exchange student with celiac disease seeking a host family. Every year, the agencies that place exchange students in the United States have a number of students diagnosed with celiac disease. These students require extra planning to ensure their dietary needs can be managed while attending high school.

My family and I have hosted two exchange students, one with celiac disease and one without and find it to be a very rewarding experience. This particular student, Asia, is from Italy and is working with the Council On International Educational Exchange (CIEE). She is scheduled to arrive in August/September and will attend high school for the full school year (10 months).

Asia is used to preparing her own gluten-free food, but of course it would be much easier if she could live with a family who follows the same type of diet. CIEE needs to place Asia with a family who understands her dietary needs and could fully support her during her exchange program.

In additional to English, Asia speaks four languages, Italian, Spanish, French, and German. She is a lover of sports and very athletic. In her spare time, she volunteers at a hospice facility and has a sister and brother.

Anyone who is interested in learning more about our program and how they can host Asia for the 2017-18 school year please contact Megan at 207-553-4258 or medwards@ciee.org for more information.

{ 0 comments }

Bezoria, the healthy fast-casual Mediterranean restaurant, opened a second location in Alpharetta across the street from Avalon. Everything is fresh, never frozen, and made in-house. And there are plenty of gluten-free options, including shawarma, chicken kefta, lamb kefta, falafel and customizable bowls with a basmati rice base. Because they make pita sandwiches, ask them to get condiments from the back and not off the line. They have plenty of vegetarian options too, like the falafel, spiced cauliflower, tomato and cucumber salad and much more.IMG_9266

Only available at the Buckhead Bon Glaze, shaved ice in a variety of flavors. All flavors are handmade daily with natural ingredients. And they are open until 8pm weekdays! Stop by their take away window for a cool treat.

The Chick-fil-A at Avalon in Alpharetta is open, but you might miss it if you don’t know what to look for. The brick building looks like a bank, not a typical Chick-fil-A store, that is located just pass The Container Store.

Jeni’s Ice Cream is open at Avalon in Alpharetta and the lines are out the door. Ice creams are labeled ‘gluten free’, if applicable, and they will use a clean scoop and new container upon request. Their ice cream sandwiches are gluten free too!

Luvo, Inc. is launching new Roasted Cauliflower Mac & Cheese. The gluten-free dish consists of brown rice noodles, a creamy cheddar and Monterey Jack cheese sauce, roasted cauliflower crumbles and a panko style topping made with rice flour and pea protein. Providing 11 grams of protein and 55 grams of whole grains, the frozen meal is nut-free and vegetarian. C9jT4dCXkAAygfe

 

 

 

b4ff7651b40ae42c60772e52ad136f16Papa John’s is testing a Gluten-Free Crust is made with Ancient Grains, specifically sorghum, teff, amaranth and quinoa, in locations across Los Angeles, Phoenix, St. Louis, Houston and Nashville. The new crust is never frozen and took the Papa John’s R&D team more than a year to develop. The crust is made with gluten-free ingredients, but the pizza will be prepared and cooked along side wheat-based pizzas making it unsafe for those looking to avoid cross contact with wheat. Just what the gluten-free community needs, another gluten-free product made for fad dieters.

Rize Artisan Pizza + Salads is opening its patio in style with an all-day patio-opening party on Saturday, May 6 featuring sangria priced at $5/glass or $25/carafe, and $5 small plates plus live music at 7 p.m. Party goers can register to win a $100 Rize gift card. Here’s the May 1-7 lineup of daily specials leading up to the May 6th party:

  • Monday, buy one pizza, get the second one free (equal or lesser price).
  • Tuesday, buy an adult entrée (pizza, full salad or pasta) and receive a Kids Meal free (kids 10 and under); one Kids Meal per one adult entrée.
  • Girls Night Out Wednesday features $5 small plates and $5 sangria from 5 p.m. until close.
  • Trivia Night Thursday, enjoy a trivia competition from 8-10 p.m.
  • Date Night Friday gifts guests with one free small plate with the purchase of a sangria, beer or wine after 5 p.m. Limit one per person.
  • Saturday, all-day patio kick-off party. Rize
  • Brunch Sunday introduces a new brunch menu, available from 11 a.m.-2 p.m., featuring house-made frittata, breakfast pizza, mimosas and sangria.

 

 

According to TonetoATL, Sprouts Farmers Market opened their 15th Atlanta area location Wednesday at the new Tucker Meridian shopping center in Tucker. The Phoenix-based chain plans to open their next Atlanta location June 28th in Woodstock. Since entering the Atlanta market in 2014, Sprouts has opened stores from Peachtree City to Snellville and Peachtree Corners to Morningside.

Whole Foods private label brand 365 Everday Value just released PB&J Bites. According to the company, this strawberry filled peanut butter snack goes best with milk or yogurt – kinda like cereal. Portable, bite-size, crunch peanut butter and jelly sammies for the win! C-LdsQhXkAAEQ0s

{ 0 comments }

Sprouts Farmers Market is my go-to, one-stop shopping destination. I am probably there two to three times a week taking advantage of sales and special offers. So, being invited to attend an interactive cooking demo at Cook’s Warehouse hosted by Sprouts Farmers Market by the Atlanta Food Bloggers Society was definitely a yes, even on a school night! Especially when it is being taught by Food Network’s Chef Tregaye FraserC-QwxVLW0AARrxu C-Q14P1W0AAHlrR

Chef Tregaye has an impressive resume as the winner of season 12 of The Next Food Network Star. Chef Tregaye co-hosts “The Kitchen Sink” on Food Network and she is also the winner and two time competitor of Cutthroat Kitchen and Guy’s Grocery Games. She is a very relatable person with a positive attitude who knows how to personalize the cooking experience whether you are in the room, or watching her on television. She is definitely a pistol who is always on fleek!

Chef Tregaye showed us how to prepare her signature shrimp grit cake, jicama salad, and two types of lettuce wrapped fish tacos (mahi mahi and cod). She made it look so easy and threw in some great tips to cut down on meal preparation time. Then, we broke into teams and made fish tacos knowing that Chef Tregaye would be choosing the winner. The competition was on and our team of four had a great time preparing fish two ways and using the pico salsa, black bean and corn guacamole, and sriracha and chipotle mayo to top them. Our plating was gorgeous and we ended up winning. Chef Tregaye said our tacos were like ‘a party in her mouth’. 20170424_200004 20170424_200034

All of the ingredients came from Sprouts Farmers Market and as a bonus we got to take home the unused produce and other products. Each attendee received a $100 gift card to Sprouts and a Sprouts bag filled with their latest products. 20170424_201420 20170424_201001

I had a fabulous time and learned not to be afraid to cook fish now that I have two cooking methods under my belt. Thank you to Cook’s Warehouse, Sprouts Farmers Market and Chef Tregaye for such a fun event.

Disclosure: I received no compensation for this review; however I did receive a store gift card. In no way did it influence my opinions and views, which are derived from my personal experience.

{ 0 comments }

I’ll take my dinner without a side of sarcasm, thanks

I have been struggling with how to share a bizarre and upsetting situation that happened after dining at a restaurant in Norcross. I recently learned that the chef and owner openly mocks gluten-free diners calling them offensive names. The same chef also sent me a harassing message through Facebook. Said chef was responding to my Tweet ‘I wish there were more gluten-free choices on the menu.’ Instead of offering any level of customer service, the chef questioned my premise, aggressively with shouty capital letters. Here is the exchange:

Saw your comments somewhere about more gluten free choices at NF. Not sure I understand. There are two pasta dishes and we serve bread. Literally EVERY OTHER ITEM on the menu is gluten free. Please clarify. Thanks.

Here is my reply:

Many of the small plates have gluten components like the pork belly BLT, the dumpling on the octopus, bread crumbs in crab cake, clam chowder thickened with wheat flour, breading on the fish for the fish and chips. Everything is fried in a shared fryer with wheat and unsafe (that is normal). Most kitchens don’t have the space to dedicate a fryer, so fried food is usually unsafe.

He replied:

You’re right. I will work on that. Thanks for your feedback.

This is disturbing on two fronts. One, because the chef doesn’t seem to understand what gluten is, and two, because he has forgotten that he is in the hospitality industry. How does his confrontational approach directed at a patron solve the issue or make me feel welcomed to dine there again? Thanking me for my feedback after yelling at me feels like such a cop out. And there hasn’t been a peep out of him since the exchange.

I have celiac disease and understand that dining at a restaurant that doesn’t serve dedicated gluten free cuisine comes with a risk. I also know that those who falsely claim to have an allergy to an ingredient when they don’t is frustrating to chefs; however, until the next trendy ‘diet’ comes along, the restaurant community (and the gluten-free community) have to deal with this challenge.

As a restaurant consultant, I urge staff to treat all gluten-free/allergen-free orders the same by following safe handling protocols. It isn’t up to the staff or the chef to judge why the patron is ordering the way they are, rather it is their responsibility to accommodate them with a safe meal to the best of their ability.

Shouldn’t a professional chef be able to handle allergy requests without complaining and openly mocking those who have no choice but to follow a gluten-free diet? How does this behavior affect the staff’s ability to take food allergies/intolerance seriously? Gluten-free diners shouldn’t have to wonder if they are being judged when placing an order and we shouldn’t be treated with such disrespect or contempt either.

The restaurant industry need to understand that the gluten-free diet is the only ‘treatment’ for the millions who have been diagnosed with celiac disease, or non-celiac gluten sensitivity. It is a genetic autoimmune disease that chose us, not the other way around. We are forced to live a gluten-free lifestyle indefinitely and will gravitate toward restaurants that can and are willing to accommodate our dietary needs without sarcasm.

For this reason, I am sharing the name of the restaurant and the chef, so you have the knowledge and the choice of dining at his establishment. The chef is Jay Swift of Noble Fin.

{ 0 comments }