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Hop City owner Kraig Torres opened Barleygarden Kitchen & Craft Bar at Alpharetta’s Avalon on Thursday, April 13th. The two-story space features a dog-friendly patio and a convenient to-go window to take advantage of Avalon’s open-carry policy. Yes, they are all about wheat-based beers, but they do have a few gluten-free offerings: Urban Tree Classic Cider, Treehorn Apple Cider, and Argus Cidery Ginger Perry. No bottled gluten-free beer as of yet, but hopefully that will change. 

Chicken Salad Chick will open its first Newnan location at Ashley Park later this year. The Auburn, Alabama-based restaurant, sells 12 different flavors of chicken salad and a selection of salads and sides. While they do not offer gluten-free bread, all of the chicken salad is gluten free and can be served by the scoop or taken to-go by the pound. Ask them to pull from sealed chicken salad containers not on the prep area using a clean scoop after changing their gloves.

TonetoAtl reports that Flippin’ Pizza NY Pies & Slices plans to open their first Atlanta area location next week in Roswell. The pizza franchise will open in a 2,400 square foot space in the Kroger anchored Coleman Village shopping center on Marietta Highway. Operators Manita Amin and Tulaib Faizy are opening the new restaurant and reportedly have plans for as many as four more metro locations in the coming years. The restaurant will celebrate their grand opening next Thursday April 27 with free slices, sodas, raffles and other giveaways from 3:30-7:30pm.  Flippin’ Pies offers 10″ gluten free pizzas which start at about $9.50. There isn’t any information about their gluten-free offerings on the website, so ask many questions before ordering.

 

Chef Savannah Sasser is the new executive chef at Hampton + Hudson. Her spring menu features an array of ne_MG_9964w items with more vegan and gluten-free options including breads from local allergen-free bakery Pure Knead. All gluten-free options are marked on the menu. The crew at Hampton + Hudson is very accommodating and can customize dishes for gluten-free customers. May 7th marks the first vegan supper at Hampton + Hudson with vegan/gluten-free options too. Make a reservation fast, before it fills up!

Mediterranea has started serving lunch Wednesdays – Fridays from 11:30 a.m. – 2:30 p.m. This all gluten-free restaurant has a menu full of tempting choices for appetizers, soups, and entrees. They also have a full bar and expansive wine list. And they baked all of their breads and sweet treats fresh daily. The focaccia is fantastic. Mediterranea lunch

 

 

n&G truck photoNectar, an Atlanta-based Healthy Lifestyle Cafe, has partnered with Georgia Tech students and faculty to provide healthier options made with local ingredients on campus. Handcrafted smoothies, vegetarian, vegan and gluten free hot pressed sandwiches, soups and salads fill the menu. Pure Knead’s allergen-friendly breads will be used to prepare gluten-free sandwiches. Nectar at Georgia Tech is located at 315 Ferst Drive, Atlanta, GA 30322. Nectar will be open from Monday – Friday from 8:00 am – 5:00 pm. The Nectar food truck will also be on campus two times a week.

Papi’s Cuban & Caribbean Grill has its safe handling procedures in order and then some. I attended an opening event and was unsure what I could eat. After speaking with one of the managers, I learned that many of the marinades contain gluten and proteins tend to be pre-marinated. So, a plate was made for me in the back. My food was delicious and the care taken to prepare it exceeded expectations. We will definitely be back to try out everything listed below: 

  • Appetizers and Sides: white rice, yucca con mojo, chicken wings plain, (no French fries or sauce).
  • Salads: steak, chicken and shrimp made on the grill with only salt, black pepper, and oil. No croutons and only oil and vinegar dressing. (no mango dressing)
  • Papi’s Specialties: any of the following protein choices not pre-marinated and cooked on the flat top with only oil, salt, and black pepper can be combined with an appetizer, sides, or salad. The proteins are steak and onions, chicken and onions, tilapia fillet, pangasio fillet, shrimp, vegetables, or eggs (for breakfast).

Check out the April/May paleo specials at Table & Main in Roswell. Every Wednesday features a paleo dish.

  • Apr 19th Riverview Farms Pork Loin, cauliflower and garlic mash, spring onion, rainbow chard
  • Apr 26th Smoked Pork Breakfast Sausage Scotch Egg, chili maple syrup, saute of rainbow chard in strawberry veal demi
  • May 3rd Brasstown Beef and Bacon Meatloaf, whipped parsnip and garlic green beans
  • May 10th Cajun Braised Rabbit Gumbo with dirty cauliflower “rice”
  • May 17th Pan Seared Red Fish, pickled clam, squash and zucchini ribbons, tomato water

Have a safe and tasty weekend!

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The Gluten Free & Allergen Friendly Expo-Atlanta  (GFAF Expo)  is coming back for another run at the Cobb Galleria Centre in Atlanta. The expo is taking place May 20 – 21 and is a wonderful opportunity to try samples from more than 100 vendors, engage with business owners, and find new gluten-free products. I have been selected to be an Official GFAF Blogger, so follow me on Instagram/GFGoToGuide for an opportunity to win tickets.

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Anyone attending this year’s expo will find a day jam-packed with speakers, complimentary samples and product coupons. Every product for sample and sale is gluten free and many vendors also offer vegan, casein-free, dairy-free, nut-free and soy-free products. That’s right, it is a safe environment where you can try all the food, unless you avoid additional allergens.

After looking over the vendor list, I am most excited to try: BFree’s sweet potato wraps, Geefree’s puff pastry, Kinnikinnick’s soft yeast donuts, protein waffles from Honey Stinger, cornbread from Magnolia Bread Company, and the non-dairy frozen bites from Perfectly Free. I am glad that local companies Marilyn’s Gluten Free Gourmet, No Gluten Inc. and Pure Knead will be on hand with their products too. True Food Kitchen and Maggiano’s Little Italy will be handing out samples of their gluten-free fare, so be sure to come hungry.

Buy your tickets early to bypass the long line at the door. Who am I going to see there?

Where and When?
Cobb Galleria Centre–Exhibit Hall A
Two Galleria Parkway
Atlanta, Georgia 30339
(Free Parking)
10:00 a.m. – 4:00 p.m. Saturday, May 20th
10:00 a.m. – 3:00 p.m. Sunday, May 21st

What Is Included with Expo Ticket?

  • Entry into the vendor fair with over 100 brands
  • Valuable coupons at the vendor booths
  • Samples from the vendors are considered to be gluten free.
  • Discounted products available for purchase
  • Informative classes related to the gluten free and allergen-friendly lifestyle
  • Free reusable bag to carry around goodies
  • Meet your favorite vendors, authors and bloggers

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Product Review: Zyliss Control Knives

As a member of the Atlanta Food Bloggers Society, I received a Zyliss Control 4.5″ Paring Knife and a Zyliss Control Chef’s 8″ Knife to put to use. I don’t really enjoy cooking, so when I get the urge, a nice sharp knife comes in handy. The knives I currently have dull easily and slip when being used, so I tend to use paring knives to cut everything. I know, this is not the best plan, but it has been working for years. And it keeps my fingers safe.

When I set out to buy a knife, I feel like there is a missing category with coordinating pricing for reluctant chefs. Why invest in an expensive knife I am intimidated to use? I need a go-to knife, not a fancy chefs knife that will only be used occasionally.

Enter the new line of Control Knives from Zyliss. These knives are different from others I have purchased. How? They are crafted for every day use and incredibly easy to use. They fit in your hand, large or small, with non-slip grips on the handle. The handles are also weighted to give you more control of the knife. I feel like an actual chef when using them – like I can conquer my cooking fears because I have this rad knife.

Anything in my kitchen that can be cut has been. Vegetables, thick sandwiches and even fruit yields beautifully with very little effort. There is no need to press down when the blade goes into the item because its tapered edge is designed for precise cutting.

And the benefits just keep coming. The incredibly sharp blades are made out of German steel and designed not to dull after going in the dishwasher. Yes, they are dishwasher safe! Even better, they have a built-in finger indentation right where I put my index finger (should be thumb) to cut. Maybe I can finally unlearn my bad habit. There is also a touch point on top of the blade for increased leverage and a more controlled rocking motion – no more sore fingers when chopping vegetables. Best of all, these knives are affordable with a 25-year guarantee.

If you are looking for a new knife set that is easy to use, priced right and will last, then this is the brand for you.

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

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Butcher & Brew is serving up sandwiches and burgers on Pure Knead’s hoagie and hamburger buns. They don’t have a gluten-free menu or a dedicated fryer, but many of their dishes can be modified to be gluten free. I highly recommend the paleo bowl!

Dave & Buster’s is opening its 98th location this May (fourth in Georgia) in Alpharetta. The new site boasts over 34,000 square feet of food, drinks, and entertainment and has an allergen menu with basic, not exciting, options. 

Known for its tavern fare with a Southern flair, HOBNOB Neighborhood Tavern is opening a second location in Town Brookhaven this May. The newest restaurant will be located in the former Smash Kitchen & Bar space, bringing tavern specialties, signature cocktails, and an expansive bourbon selection to Brookhaven.

Mediterranea, Atlanta’s newest dedicated gluten-free restaurant, is open for dinner and brunch with baked goods available all day.

Milton's Carrot Cake Can you believe the carrot cake at Milton’s Cuisine is gluten free? Well it is, and it has been in plain view on the menu for a decade. Made with a combination of chickpea and rice flours, this carrot cake is a layered experience containing pineapple and pecans topped with luscious cream cheese frosting. Stop by for a slice ($8) or special order a 12-piece cake that feeds 20-25 for $65. What a perfect addition this would make for your next special occasion, like Easter lunch. (contains dairy, eggs, and soy).

PREP, a shared kitchen facility in Atlanta, is expanding with a completion goal of mid-2017. PREP 2 will house (16) dedicated commercial production kitchens ranging in size from 470 – 15,000 square feet. Each unit will have a brand new HVAC system, and would make an ideal space for allergen-friendly product production.  If you are interested in meeting with them to review floor plan options, give them a call at 404-920-4150.
Rize Artisan Pizza + Salads at 6050 Roswell Road in Sandy Springs is having an epic grand opening experience. A date night opp courts Friday night, offering a free small plate with the purchase of sangria, beer or wine after 5 p.m. Snap and share your night’s pic tagged #rizedatenight on Instagram for a chance to win a $100 Rize gift card. Saturday game or practice? Sport your youth or school team apparel on Saturday to receive a free pizza with any purchase. Relax with friends on Sangria Sunday while sipping sangria, $5 a glass or $25 for a carafe, and enjoying $5 small plates from 11 a.m.–5 p.m. A portion of grand opening celebration sales will go to Create Your Dreams, a long-term program providing youth enrichment to nurture the talents and dreams of students living in under served areas of Atlanta.
Starbuck’s new gluten-free smoked Canadian bacon breakfast sandwich is now available at participating stores. The sandwich rolled out March 21st and features cherrywood-smoked Canadian bacon, a peppered egg patty and reduced-fat white cheddar cheese on a gluten-free roll.  It is prepared in a certified gluten-free environment and sealed into its own oven-safe parchment bag. It is also heated and served in this same packaging to prevent cross contact. You can also find Goodie Girl mint slim cookies at participating stores. These chocolatey-coated, crispy mint cookies may remind you of the still popular ‘thin mint’ girl scout cookies enjoyed pre diagnosis.
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The Halal Guys opened in Chamblee on January 28th bringing its food-truck cuisine to the burbs. Known for their famous beef gyro sandwiches, chicken-and-rice platters and “secret” white sauce, the menu offers a mix of various American Halal foods, but not all of it is gluten free. The gyro meat contains bread crumbs, but the chicken, rice, falafel, fries, topping, and sauces are gluten free and darn tasty.
You can now find Treehorn Cider at Rathbun’s, Cine Athens in Athens and Muss & Turner’s in Smyrna.  The Coffee Fox in Savannah, ‘Cue Barbecue in Cumming and two more Kroger stores (Briarcliff and Peachtree City) also offer their cider.
Yum Earth partnered with Target for the launch of its new Easter Basket filled with allergen-friendly treats. Each basket includes two sour bean snack packs, two gummy fruit snack packs, two gummy bear snack packs, and five lollipops plus one packet of carrot seeds, three compostable peat pots, three quick soil pods, and an instructional coloring sheet. All of the packaging is bunny themed and all of the products are organic, all natural and quite delicious!  Easter Basket
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Being a member of the Atlanta Food Blogger’s Society definitely has its perks. This past weekend we were treated to a day of pampering, mimosas, and outstanding local food. It was an opportunity to do what most women don’t take the time to do – something for themselves. And it put us in an environment other than a restaurant where we could connect with each other.

The day started at the L’Occitane en Provence (L’Occitane) at Avalon in Alpharetta. Just in case you haven’t been to Avalon yet, is an open-air walkable development offering shopping, dining, entertainment, living and working. It is a hub of activity for the community with a children’s activity area, a dog park, and a spa, to name of few of its amenities. What a fitting place for our day to begin.

L’Occitane’s products are sold at more than 2,000 boutiques worldwide and they are currently celebrating their 40th anniversary. We learned that the company supports many communities across the globe. From fighting avoidable blindness worldwide, encouraging economic emancipation for the women of Burkina Faso to setting up funds for lavender in Provence, it continues to be dedicated to improving the lifestyles of those in need.

I could hear the harp music as soon as we entered the gorgeous and inviting store filled with natural products designed to nourish and repair the skin, which is the largest organ on the body. As we sipped mimosas, we were treated to mini hand and facial treatments, and neck, hand, and upper body massages. All of their creations are made with herbs and plant extracts with homeopathic properties that you can actually feel working as they are applied. L’Occitane’s line of almond-based products were the winner for me because they are perfect for those looking to avoid dairy-based products. Ingredient labels are listed in French, English, and braille on each product.

The staff was so accommodating and lovely. To say this was a relaxing and rejuvenating experience is a huge understatement. If they offered a place to take a power nap, that would have been my next stop. Fortunately for you, they schedule private events like this one on Sunday mornings before the store opens at noon, or at a time that will work for your party. And, the organizer gets an incredible ‘gift’ ($150 value) for scheduling the event.

I hated to leave the store, but we were off to lunch at Butcher & Brew in historic downtown Alpharetta, just a mile down the road from Avalon. It is a ‘gastro sports bar’ with indoor and patio seating that opens into the restaurant. Flat screen televisions adorn the walls in a relaxed environment with rustic wood tables and chairs and a bar that spans the length of the restaurant. What happened next put most of us into a food coma, but who is complaining, not me! We were treated to an assortment of starters, protein bowls, sandwiches and sides layered with flavor and textures that you might think wouldn’t go together, but actually created a true party in your mouth.

There isn’t a gluten-free menu, but they do offer Pure Knead’s top eight allergen-friendly breads. I opted for the FFI sandwich with shaved ribeye horseradish mayo and caramelized onion jus on a gluten-free hoagie roll. The generous amount of meat gets its zing from the tangy mayo that manages not to overpower the palate. The jus was so flavorful that I ate it with a spoon and ladled the onions onto the sandwich! The hoagie roll survived being dipped in the jus and was very soft and flavorful. I also enjoyed a paleo bowl with sweet potato, spinach, caramelized onion, red bell pepper, avocado, hard boiled egg, peanut, broccolini, spicy honey mustard, and bacon. It was like eating healthful stir fry where each ingredient tasted like it was cooked individually and then folded together to create the perfect texture. A real winner. Sadly, I didn’t get to try the burger, but with all of my fellow bloggers raving about its drool-worthy flavor, I will definitely be back to get one on a gluten-free hamburger bun.

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We ended the day with over-the-top gift bags from our lovely sponsors: Scout & Molly’s coupons, a candle, lavender bar soap and essential oils; Stirrings “Margarita to Go” with margarita mix and tequila; shea butter hand cream, facial cream and free certificates for a hand massage and mini facial from L’Occitane; and a copy of the latest issue of Dining Out Atlanta magazine.

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Thank you Miss Melissa for putting together such a lovely event that nourished the mind, body, and soul. I can’t wait for the one!

Disclosure: I received no compensation for this review, but the meal and services were provided at no cost. In no way did this influence my opinions and views, which are derived from my personal experience.

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I love grocery shopping and discovering new products and Sprouts Farmers Market is one of my favorite places to frequent. Whenever I visit my mom in Mesa, a trip to Sprouts is always in order to see what’s new and to shop for essentials while I am in town. Having Sprouts open in Georgia has been such an unexpected treat. So, being invited to attend a smoothie demo at the new Sprouts in West Cobb by the Atlanta Food Bloggers Society was definitely a yes, even on a school night! Especially when the lovely and talented Marisa Moore, registered dietitian, is teaching.

The room was packed with attendees anxious to learn more about creating smoothies. Marisa showed us how to make three healthful smoothies and how to add nutritious boosts using fresh ginger, turmeric, chia seed, matcha, hemp and beet powders, and brain boosters like frozen berries. I really appreciated that she used almond milk and not dairy milk for the smoothies, pointing out that these milks aren’t as high in protein as one might think.

I agree with Marisa that smoothies are a great way to get vegetables into breakfast and they are quite easy to make. Load the light ingredients into the bottom of the blender first and top with heavy ingredients, like ice or frozen bananas, to ensure everything mixes evenly. Make themed smoothies for breakfast like carrot cake, that incorporate your favorite flavors.

Watch out for added sugar when selecting protein powders. Instead, opt to sweeten smoothies with honey, dates, and date sugar, which are low on the glycemic index and won’t spike your blood sugar leaving you craving more instead of feeling full.

In the end, you get the nutritional value that you put into a smoothie, so stick with whole foods and utilize Sprout’s store brand hemp seed, beet and protein powders, fresh produce and fruit.

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Thank you Marisa for such an informative demo and for the smoothie recipes. I can’t wait to get blending!

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.

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Restaurant Review: Schlotzsky’s Austin Eatery

I am very hesitant to order a sandwich when dining out, so even though Schlotzsky’s Bakery and Cafe has been offerings them on Udi’s Gluten Free buns since 2014, it isn’t a restaurant I frequent. However, learning that Schlotzsky’s Austin Eatery concept was opening in Duluth with expanded menu offerings had me intrigued, so I took the family to check it out. The new restaurant is a twist on the original with the addition of alcohol, small plates, pizzas, salads and sandwiches made with ingredients popular in Austin’s food truck scene, like chorizo, shrimp, and pulled pork.

The Duluth location has a drive-thru, a self-ordering kiosk and table service. I let my family order first and closed out the order to hopefully speed up the process, but alas, the staff was very unfamiliar with the gluten-free offerings causing the order taker to leave the register several times to get answers from the kitchen. Answers, as it turns out, that were wrong and made it take longer for me to order. At one point, my order taker became visibly annoyed with how long it was taking, which was partially her own fault, by eyeballing the line behind me – customer service fail!

Pizzas on Udi’s gluten-free crusts are a new addition to the menu too, but I was misinformed that they could only be ordered topped with cheese and pepperoni and not any of the new ingredients. In fact, pizzas can be topped with pulled pork, pineapple, kale slaw, etc., making it a unique gluten-free offering in the Atlanta area.

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I ordered a french dip and was assured the au jus (normally contains wheat flour) that accompanies it was gluten free. The sandwich arrived wrapped and uncut and now I know why. According to Schlotzsky’s, this is their procedure for preparing a sandwich on a gluten-free bun, “when a guest orders a sandwich on our gluten free bun, our ambassadors have been instructed to first remove their gloves, wash their hands, and then to put on a new pair of gloves. Next, they open the packaging, and place the bun on top of a foil sheet which we use to send the bun through the oven. After the bun is sent through our oven, the ambassador finishing the sandwich follows the same hand washing/glove changing procedures as outlined above. They lay out two sandwich papers on the finishing station, which the bun is then placed on and the sandwich build completed. We use a separate set of vegetables (lettuce, tomato, and onions), stored covered and away from our other ingredients, when guests order a gluten-sensitive item. We also do not use a finishing knife on these particular buns, and completely wrap the sandwich as we would a to-go order. Similarly, we use to-go style wrapped pickles if the guest is receiving a pickle.”

No matter what precautions that are taken, cross contact is always a possibility in a shared kitchen and my meal left me feeling tired and sluggish.  I don’t know if I will go back, but if I did, I would be sure to familiarize myself with their allergy scorecard before ordering. Also, not all sandwich toppings are kept separate, so ask them to use fresh, covered ingredients when preparing a gluten-free sandwich.

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Welcome to January in Atlanta, where it is 70 degrees, sunny and everyone is still running their heat. What an unusual way to start off 2017, but at least there is great news to report in Atlanta’s gluten-free dining and shopping scene. New restaurants are set to open in 2017 including a 100% gluten-free restaurant and bakery in Grant Park called Mediterranea.
Double R Restaurant Group announced today the grand opening of Another Broken Egg Cafe on Monday, January 16th  at 10800 Alpharetta Highway, Suite 501. This location marks their sixth in and around Atlanta. Offering breakfast, brunch, lunch and kids menus, along with a full bar menu from 7:00 a.m. – 2:00 p.m. daily, Another Broken Egg Cafe offers an online allergen listing detailing the status of its offerings.
R.O. Hospitality is launching a third concept, Coalition Food and Beverage, summer 2017. Located in Downtown Alpharetta in the Teasley Place development at the corner of Milton Avenue and Canton Street, Coalition Food and Beverage will be the third, chef-driven restaurant by the team that launched Roswell’s Table & Main in 2011 and Osteria Mattone in 2013.  The 3,331-square-foot restaurant will house 150 seats including a bar, outdoor dining and private dining. The lead in the kitchen at Table & Main, Chef Woolery “Woody” Back, a Co-Owner, will also be the driving force in the kitchen at Coalition Food and Beverage, offering a contemporary menu with progressive and signature interpretations of American wood-fired classics. The foodscape will emphasize premium meats, entrée-sized salads and burgers worthy of a second napkin. In addition to a selection of craft beers and cocktails, Beverage Director and Co-Owner Daniel Pernice (also a veteran Owner of Osteria Mattone) will make quality wine accessible by presenting the kind of curated wine list that’s typically reserved for special-occasion restaurants while also exploring one of Daniel’s guiding principles: that great wine doesn’t have to be expensive.

unnamed Executive Chef Jason Paolini takes the lead as the new culinary creative force of the Atlanta Botanical Garden’s restaurant scheduled for its transition in early 2017. Opened last spring in partnership with Chef Linton Hopkins, Linton’s in the Garden will be relaunched as Longleaf in January to reflect its new direction. Hopkins, who in 2014 helped conceive the original plant-to-plate concept for the restaurant in partnership with the Garden, will remain on board in the key role of chef adviser. Longleaf, a two-level contemporary glass structure next to Gardenhouse in the heart of the Garden, offers full-service dining, a grab-and-go cafe, and a flexible space for educational programs, private rentals and special events. Inside, guests enjoy commanding views of the Anne Cox Chambers Southern Seasons Garden and Levy Parterre, while from the rooftop terrace they drink in the beauty of Storza Woods, Alston Overlook and the Atlanta skyline beyond. Regardless of table, all will be treated to a savory menu crafted by Paolini. The restaurant’s new name is inspired by the longleaf pine, the resilient evergreen conifer indigenous to Georgia and the Southeast and a focus of significant conservation efforts. During winter, Longleaf is open Tuesdays – Sundays from 11 a.m. – 5 p.m. Garden admission is required for non-members of the Garden. Walk-in guests are welcome, though reservations are recommended.

Mediterranea, a gluten-free restaurant and bakery located at 332 Ormond St. SE Ste. 101 in Grant Park, is set to open this month. The bakery and coffee counter will open first, followed by the restaurant in late January. The baked goods and cuisine are Mediterranean influenced with an emphasis on simply prepared foods. The bar program will include wines and craft beers (including a selection of gluten-free beers), as well as cocktails using Mediterranean and Italian liquors.

One Eared Stag will begin serving a specialty pre-fixe offering for lunch daily starting January 17. The lunch offering, aptly named “The Businessman Special,” will be served from 1:00 until 3:00 p.m. The menu will include rotating and varying items but will comprise of a soup, salad, entrée and choice of non-alcoholic beverage for the price of $20.  “We are starting to serve this special pre-fixe menu to simplify and expedite the “workday” lunch decision making process,” shared Chef Robert Phalen. “I encourage guests to come in and see what we are offering every day. The meals will always be unique and add a little unpredictability to your day.”

 Table & Main’s Paleo Wednesday fare might be just the ticket for a new and healthful start in 2017. Stop by Table & Main for Paleo Wednesday where the restaurant’s special of the night is paleo and gluten-free friendly.

  • Jan-18 | Roasted Springer Mountain Farm’s airline chicken breast, broccoli and roasted root vegetables
  • Jan-25 | Acorn Squash stuffed with ground lamb and tomatoes

Table & Main is taking orders for a its wings from now until Thursday, February 2. Orders include 50 chicken wings, served your choice of style (BBQ, Mild Hot, or Hot Hot), celery sticks with creamy blue cheese. I have confirmed that all of the wings, except Southern fried, are gluten free. The $50 (not including tax) fee includes 10 chocolate chip cookies that are not gluten-free, so ask for an adjusted price when placing an order (678) 869-5178. Orders must be placed Thursday, February 2 and can be picked up on Sunday, February 5, between 10:30 a.m. and 2:30 p.m.

The Pinewood’s new full service lounge, with expanded private dining capabilities for intimate dinners or large group parties, is open. Chef de Cuisine Andrew “Andy” Jackson, a Georgia native, is the new chef de cuisine and will offer an inventive twist on The Pinewood’s locally sourced menu. Jackson helms from neighboring restaurant Revival, and has extensive experience in the kitchens of Ritz-Carlton Lodge at Reynolds Plantation. To celebrate five years of service with the Decatur community, The Pinewood is hosting an anniversary celebration on Tuesday, January 17, with $5 burgers and $5 old fashioneds and live music from 9:00 p.m. to 1:00 a.m.

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Have a safe and tasty weekend.

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I didn’t think I would have time to get in a report this week, but time was on my side for once. Here is this week’s update:

Culinary Atlanta,” the new release from food writer Malika Bowling serves a curated buffet of Atlanta restaurants and breweries, including many of those featured in The Dish. Bowling conveniently divides her palatable paperback into 13 chapters covering geographic areas such as Decatur, Sandy Springs/Dunwoody and Buford Highway. Other chapters explore local chains, “Not Starbucks” java joints, iconic landmarks, plus food specialty markets, fests and tours/chefs.

Jenny Levison’s third cookbook, Souper Jenny Goes Vegan, pulls from her experience running a vegan cafe (Juicy Jenny) and her love of plant-based recipes. All of the recipes in this cookbook are both gluten free and vegan (no dairy, no eggs, no meat). Pick up a copy for that hard-to-buy-for person on your gift list. Souper Jenny sells gift certificates and has four locations in and around metro Atlanta.

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King of Pops has fully embraced the holiday spirit with its: Eggnog and White Chocolate Peppermint pops. Both of these pops are gluten free, but they contain dairy. Place an order to ensure you have the flavors needed for that festive party. Their pops are even better when dunked in a cocktail – you can thank me later for this boozy tip.

Pop Stars is offering festive holiday pops in: Chocolate Peppermint, Cranberry Bliss, Gingerbread Latte, Pumpkin Spice and can customize flavors for holiday parties. All of the pops are made with all natural ingredients and they are vegan too.

Rize Artisan Pizza + Salads is ready for diners chomping to expediently place mobile and online orders for the restaurant’s fresh and delicious lunch and dinner options. Ordering is a cinch through the website’s Mobi2Go feature. Select items and quantities from the menu, choose the date and time of pick up at the Poncey-Highland eatery and pay online. Customize orders with a few quick taps or clicks and your meal is ready for pick up when specified and as specified. Remember, they offer more than just gluten-free pizza and salads!

unnamedTreehorn Cider continues to expand its presence in Atlanta with its first Target store in Roswell – Super Target store at 1135 Woodstock Road.

Have a wonderful Christmas, if you celebrate it, and as always stay safe!

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Shake Shack Adds Gluten-Free Buns To Menu Nationwide

The news about Shake Shack adding a gluten-free bun to the menu swept through the industry like wildfire. Eater, Grub Street, The Daily Meal, Fortune and more covered the story, but provided scant information about the bun manufacturer or any details on how it is heated. These details are vital to those of us who follow a strict gluten-free diet and have to do our research up front before heading out to chow down.

After a little digging, I learned that the gluten-free hamburger bun manufacturer is Bellyrite Foods, Inc., a gluten-free foodservice bakery in New York. This name may sound familiar to you because it is the spin off of what was used to be Jennifer’s Way Inc., started by Jennifer Esposito and two investors in 2014. Bellyrite is no longer affiliated with Jennifer Esposito, who started the company as a way to expand distribution, and supplied the recipes, ingredients, client base, etc. Bellyrite is a separate company that seems to have no problems picking up big accounts.

The bun costs an extra buck and is made from: water, gluten-free flour mixture (organic brown rice flour, rice flour) tapioca starch, potato starch, legume (bean) flour, vegetable fibers, whole flax seed meal, millet flour, buckwheat flour, natural flavors. Thickener: modified cellulose, grapeseed oil, evaporated cane juice, yeast, Himalayan crystal salt, rice extract, calcium sulfate and enzymes. SS_Gluten-Free-Buns_1-1880x1254

It seems Shake Shack has done its research because they are not heating the bun in the same toaster with the wheat buns (like another restaurant that rhymes with Thrash Burger). Instead, gluten-free buns are heated on the griddle to ensure they never come into contact with gluten buns. I love that they recognize the need to prevent cross contact, but based on their kitchen set up, I would recommend asking them to change their gloves prior to making your order. I would also stay away from any condiments that are applied with knife. Instead, opt for packets of mustard, mayo, ketchup and apply them yourself. Once a knife comes into contact with a gluten bun and goes back into the container, the whole container is contaminated with gluten.

Unfortunately, the fries are still not prepared safely and there is no news about adding a gluten-free hot dog bun to the menu. Alas, the gluten-free offerings are still limited, but this is definitely a move in the right direction.

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