It was a sold out crowd at the inaugural craft beer tasting event Hops in the Hangar at the Delta Flight Museum. The event featured brews, live music, and barbecue with the proceeds benefiting the Delta Flight Museum, which works to restore and preserve the history of Atlanta’s hometown airline.

The event took place in the hangar where guests were surrounded by the history of Delta including exhibits displayed in luggage carts, on a portable bar built by Delta engineers, on handcrafted bar stools, on interactive monitors, and on a screen playing classic movies like Airplane. Craft brews from 24 local and national companies were on tap and appetizers from LowCountry Catering were passed while live music filled the hangar. Soft drinks, water, and peanuts and pretzels were handed out from actual pilots and flight attendants dressed in current and throw-back uniforms.

Each guest was given a beer glass and a map and set loose to enjoy the evening. If there was one complaint about the event it would be the lack of passed appetizers. Guests really had to pursue the servers with trays to ensure they got a quick bite, or else it could be a while before they were seen again. Only the VIP guests were treated to their own area complete with a spread of pulled pork, smoked turkey, mac and cheese, coleslaw, and pasta salad. Also, all of the food shut down at 9, but the event ran until 10, which really didn’t make sense.

Now, I am sure you are wondering why I would attend an event where beer was being served. Honestly, I was there for the company and the barbecue, which I thought would be set up like an actual catering where guests could make a plate. Since that wasn’t the case and I was starting, I went over to the VIP area to speak to a catering manager who not only made me a plate, but confirmed the gluten-free status of their offerings. Kudos to LowCountry Catering for their attention to serving their guests with food allergies/intolerance.

It was also disappointing to learn that only VIP ticket holders had access to the second level where guests could tour the inside of planes. Even as the night was winding down, there was still no access for general ticket holders.  Some of the companies ran out of beer too, but my friends appeared to be pleased with the selection and left feeling pretty darn fine.

All in all it was a lovely event and one that I would enjoy attending again.

Disclosure: Admission to Hops in the Hangar was provided as a result of a media invitation. I received no compensation for this review. In no way did this influence my opinions and views, which are derived from my experience at Hops in the Hangar. 

Looking for an insider dining experience in Atlanta without the fuss of coupons or discount offers – then Eat Out Atlanta is just what you need. An Eat Out Atlanta membership offers a unique and personalized dining experience for those looking for an adventure and are truly passionate about food

The team behind Eat Out Atlanta has extensive experience in the restaurant industry and set out to offer foodies something that currently is missing in today’s market – a ‘golden ticket’ to by-pass the regular menu and head straight to chef’s selections. An annual membership cost $97 and nets you a schnazy  VIP card and access to: chefs, pairings, tastings, special seating, events, and secret menus. More than 40 Atlanta restaurants are working with Eat Out Atlanta (check out their online profiles) to provide a one-of-a-kind dining experience.

Because I love to dine out and I am a celiac, not knowing if gluten-free cuisine will be available makes me anxious. The members of the Atlanta Food Bloggers’ Society were treated to a dining experience at The Southern Gentleman and Gypsy Kitchen hosted by Eat Out Atlanta. I am happy to say the multi-course tasting menu was easily modified leaving me very full and pleased with the experience.

Our evening started at The Southern Gentleman with drinks and appetizers. The restaurant is gorgeous with its nod to Southern tradition seen in its ceiling to floor window treatments, plush and comfortable seating beckoning guests to relax and enjoy the a drink and a meal, white marble counter tops, and herringbone flooring. We were treated to cocktails (The Southern Belle and East of Hudson), which paired nicely with their twist on deviled eggs (not gluten free) and bourbon bacon popcorn that I couldn’t stop eating.

We walked the very short distance to Gypsy Kitchen where Spanish and Moroccan cultures collide to create inspired cuisine and a sexy environment complete with a standing bull over the bar and dramatic wall coverings, hangings, and lights. The food and cocktails started to arrive and the server told me which options were a go. My first choice was their Little Gems salad with Marcona almonds, Cabrales blue cheese, dates, and Almond Vinaigrette. It was loaded with toppings and not weighed down with dressing making me long to consume the whole plate. Next up for me was Garlic Shrimp,  Chicken Tikka Masala served over Cauliflower “Couscous” and Cauliflower Almond Puree, Pork Tenderloin with brussels sprouts, and Paella Fried Rice loaded with chorizo, peas, and shrimp and topped with chorizo egg. My favorite of the bunch was the paella fried rice with its bold flavors, crunchy rice, peas, and shrimp. My table mates let me eat most of this dish, which I would happily order again.

I thorough enjoyed our dining experience and can’t wait to see what surprises the participating Eat Out Atlanta restaurants have up their sleeve!

Disclosure: The food and EOA membership was provided as a result of a media invitation. I received no compensation for this review. In no way did this influence my opinions and views, which are derived from my experience at Gypsy Kitchen and Southern Gentleman.

Portrait on a Plate cooking class

A group of bloggers from the Atlanta Food Bloggers’ Society was invited to try out the foodie experience offered by Portrait on a Plate. I was one of the lucky bloggers to attend a hands-on cooking class where we learned how to prepare: Coconut Crusted Chatni Chicken, Dhal Spinach with Peppers, and Mango Coconut Chutney.

We attended a Cook & Sip class, which is a private class complete with hors d oeuvres, flavored drinks, and the ability to bring in alcohol. The menu can be customized to meet dietary needs and food preferences, which makes this service a plus for those with food allergies/intolerance.

After we met our chefs, we gathered around the kitchen table at our own individual stations to begin slicing, chopping, and preparing the meal. Throughout the class we learned how to properly hold a knife (was totally doing it wrong), the right way to cut onion (no tears), how to cut a mango (didn’t know it has a seed in the middle), an easy way to chop peppers, and how to pull tamarind paste away from the seed.

The class focused on the importance of cooking from scratch without relying on processed ingredients and how to incorporate ingredients that might normally be thrown away (pepper tops/bottoms, etc.) in creative ways. We were involved in every step of the process and enjoyed rocking out to Michael Jackson and Jackson 5 songs while cooking. We seared chicken, simmered chutney, and chopped veggies.

The best part about the class was sitting down to eat what we had made with a sense of accomplishment. Our plates were loaded with vibrant colors from the chutney and the spinach salad. The chicken was seared to perfection and paired nicely with the crunch from the salad and the sweetness of the chutney.

I really liked that their class offers participants the ability to be as involved or uninvolved with the process as wanted. There is no need to be intimidated because it is a very laid back setting and the chefs are there to assist in any way they can. Of course, you are on your feet for the whole class, so be sure to wear comfortable shoes to save your back and to keep your feet safe from falling or spilled objects. We left with full bellies, new cooking techniques, all of the recipes, and leftovers.

Portrait on a Plate offers kids parties/classes, bachelorette parties, and you can even hire their chefs for event catering. Think of them the next time you want to learn a new technique, or how to cook a new cuisine.

Disclosure: The class was provided as a result of a media invitation. I received no compensation for this review. In no way did this influence my opinions and views, which are derived from my experience at Portrait on a Plate.

Gluten-free at Bezoria

Gluten-free at Bezoria

Located in the former home of Bakeshop in Midtown sits Bezoria, an Eastern Mediterranean fast-casual eatery. The walls are covered with what look like wavy shipping container walls painted in bright colors and adorned with messages encouraging diners to experience the journey expressed through their food.

Bezoria’s menu is full of gluten-free choices that are marked with a ‘GF’ in a circle to make ordering a breeze. Items like chicken shawarma, chicken kebab, steak shawarma, grilled vegetables, and falafel (dedicated fryer) are all gluten free and layered with flavor. They do bake their pita and laffa breads in house and do their best to limit cross contact.

Bezoria offers a true Mediterranean ‘chipotle’ experience where patrons build their own meal starting with a base (rice, hummus, or salad) and follow it down the line to add meats, sauces, and toppings like cabbage slaw, tomato-and-cucumber salad, spiced onions, pickles, and more.

Since it was my first time visiting, I ordered a Bezoria Feast, which comes with  chicken shawarma, steak shawarma, and falafel served in a bowl. I chose rice as my based and took the recommendation of the owner to sauce it with both tahini and garlic sauces, and top it with tomato and cucumber salad and spiced onions with a side of hummus. I also indulged in an almond milk sweetened with amaretto. Where else offers almond milk as a featured drink?

I was most looking forward to trying the falafel, which is usually impossible to order when dining out because it is prepared in a shared fryer. Their falafel, which is bright green inside from the fresh herbs and spices, is incredibly flavorful with a crunchy outside and soft middle. What I loved most about my lunch was the combination of textures and temperatures. The tangy cold tomato and cucumber salad added such a nice crunch when paired with zesty creamy sauces and flavorful meats. Their hummus is like none other I have ever had – smooth, nutty, and creamy and I would go back again just to have it.

The place was packed when I visited and I suspect it will continue to have a strong lunch and dinner crowd with their reasonable prices and generous portions. Their food is prepared fresh and their traditional spice blends leave you wanting more.   I will definitely be back to try more from the menu like the lentil soup and fries dipped in hummus.

Disclosure: Lunch was provided as a result of a media invitation. I received no compensation for this review. In no way did this influence my opinions and views, which are derived from my experience at Bezoria.

Gluten-free enchiladas at Across the Street

Located on the Atlanta Beltline is a restaurant called Across the Street, which offers Mexican cuisine in a laid-back setting full of colorful art and personalities. It seems deceptively small at first glance, but takes on a different persona when you take a trip down the hallway to find a bar and enclosed heated patio that is perfect for sipping something cool and crunching on chips.

Mexican cuisine, as it is served in the states, is full of gluten and short cuts that use gluten. No wheat tortillas, but the corn are a good substitute depending on how they are warmed (separately or together with wheat). The red sauce is usually off limits because it contains flour, the chips are questionable depending on how they are fried (dedicated or shared fryer), and many of the meats are pre-marinated  and unsafe. I have been to a Mexican restaurant where the rice and beans are kept warming in chicken stock that contains gluten.

The owners of Across the Street, Ali and Lana, have created an environment that is focused on providing not only a unique dining experience, but a comfortable place to slow down and enjoy a meal with family and friends. I was excited to learn they are very sensitive to those who follow vegan, vegetarian, and gluten-free diets, which is why the chip fryer isn’t used for any meats or gluten, the vegetables aren’t braised in meat-based stock, the rice is made with vegetarian stock, and the beans are free of animal fat.

Since it was my first time visiting, I ordered one of the most popular items on the menu the goat cheese enchiladas. I enjoyed the freshly prepared chips and roasted vegetable salsa while waiting for my enchiladas. The chips are light, not greasy, and had a clean flavor that comes from using fresh oil that isn’t weighted down with leftover ingredients. I love roasted vegetable salsa because the flavors are bold, there is a hint of smoke, and the salsa isn’t thick or vinegary.

The enchiladas are stuffed with goat cheese, topped with mango salsa, and I had them topped with brisket. When they arrived at the table (three in an order), I was impressed by the beautiful colors of the mango salsa and all of the different textures on the plate. The bold flavor of the creamy goat cheese pairs nicely with the unexpected crunch of the tortilla and the sweet salsa. The brisket was moist and flavorful and paired nicely with the goat cheese. I had a hard time eating two and enjoyed the black beans and fresh salad on my plate.

I thoroughly enjoyed my meal and will definitely be back for brunch to get some migas and a libation from their full bar. Every Tuesday features $2 tacos, which is a great opportunity to try out all of the tacos (except oyster and crawfish). The restaurant doesn’t have a gluten-free menu, but the staff is educated on the ingredients and preparations of their offerings.

I am thankful to have found, after many years of searching, a restaurant that gives me a safe place to indulge my love of Mexican cuisine.

Disclosure: Lunch was provided as a result of a media invitation. I received no compensation for this review. In no way did this influence my opinions and views, which are derived from my experience at Across the Street.

For people following a gluten-free diet, beer falls into two categories: gluten free and gluten removed. Gluten-free beer is brewed with only gluten-free ingredients (rice, sorghum, etc.), while gluten-removed beer is brewed with gluten (usually barley) and then undergoes a procedure to remove it.  Barley-based beers, like Omission and Damm Daura cannot be labeled gluten free in the United States, so why are they labeled as gluten free on restaurant menus?

Under the FDA’s definition of gluten free, a product that contains gluten (wheat, rye, and barley) cannot be labeled gluten free unless it tests at under the 20 part per million requirement. *The FDA’s rule does not apply to fermented products like barley-based beers that have gone through the gluten-removal process.  The TTB (which oversees labeling of all spirits, and beer made from malted barley or hops) and the FDA say there is no validated test to detect gluten in fermented products.  These products can call themselves “gluten-removed” but not “gluten-free” (*The Savvy Celiac)

This distinction has caused confusion in the restaurant industry because they just don’t seem to see it. Both Omission and Damm Daura’s beers are brewed with barley, so they are gluten removed and NOT gluten free. Unfortunately, many restaurants offering these two beers label them as gluten free on their menu,which isn’t accurate and can lead to confusion.

To me, when the term gluten free is used on a menu, it should hold true to every product on said menu and that includes wine, spirits, beer, and cider (if they are labeled). If not, then the term loses its meaning, so please don’t label gluten-removed beers (Omission and Damm Daura) as gluten-free on a restaurant menu.

That being said, if you offer gluten-removed beer, then you should also offer gluten-free beer too, like: Bard’s, Glutenberg, Greens, Ground Breaker Brewing, New Planet, New Grist, Redbridge, etc. ) Sure, cider is nice, but people who enjoy beer and are strictly gluten free want a safe option to order when dining out.

I have heard some rumblings about Heineken and Corona being gluten free that are completely false.  These beers are brewed with barley and since there isn’t an accurate test for fermented products, these claims aren’t official and cannot be substantiated. People who are following a gluten-free diet shouldn’t drink these beers and think they are safe.

The bottom line is that restaurants need to recognize the gluten-free/gluten-removed distinction and stock their bars accordingly. Help consumers made an educated decision about beer by educating the staff and knowing the difference.

Located in Marietta, Zeal Modern Eatery opened about eight months ago and boasts a menu where 70-80% of its items are gluten free.  I was invited to try out the menu with other members from the Atlanta Food Bloggers’ Society and I couldn’t wait to see what they thought of the gluten-free fare.

The restaurant is a nice size and it is divided in half. The bar and games area (darts and shuffle board) are off to the left of the entrance and feature comfy seating and flat screen televisions. The main seating area is located on the rights side with tables, booths, and a long hi bar table. There is an ample patio area that is unfortunately in the parking lot, but it is set up to seat a crowd.

This was my first event with the group and I didn’t know what to expect. Thank goodness I was introduced to a great group of writers who love to eat. Everyone ordered an appetizer and shared with the group. Since it was national oyster day, they brought out two plates of oysters and I got to try them for the very first time. Unfortunately, the oysters had not been detached from the shell, but Jason Dominy was on hand to swiftly rectify the situation. I ordered the fried green tomatoes with fig goat cheese and the rest of the group chose the duck poutine, tandoori chicken and lamb skewers, and a charcuterie tray.

I have to say the fried green tomatoes were quite tasty, but the cornmeal breading broke away from the tomatoes as soon as they were cut. The breading was nice and crispy and not greasy and the fig goat cheese was wonderfully creamy, slightly sweet and it added a great texture to the dish. The duck poutine was loaded with moist and flavorful duck and french fries that stayed crispy even though they are covered in cheese and swimming in gravy. The skewers were just o.k. because there was no ‘tandoori’ flavor. The charcuterie tray looked decent, but I didn’t try it since they only offer gluten bread.

After trying all of these appetizers I was pretty full and since I was saving room for dessert, I decided not to order one and I am glad I didn’t. The entrees were pretty hit and miss featuring over cooked and under-seasoned meats, gummy and stiff risotto, sloppy plates, and strange portion sizes (some too large and others too small). The owner stopped by the table to gather our feedback and when he returned from the kitchen, he laid out all of the changes the kitchen would make to improve the dishes. This restaurant is going through growing pains, so I am glad they value feedback and they are willing to makes changes.

Dessert was pretty special to me since it featured cheese cake and ice box pies served in jars. The restaurant uses graham crackers crumbs from Marilyn at American Gra-Frutti, so the crusts are gluten free. I had the honey goat cheesecake with raspberry compote and was treated to a light and fruity cake that I would definitely order again. I got to try the ice box pies and they were tasty, but heavy and it was almost impossible to get a bite of crust in a spoonful. I wish the graham crackers crumbs were toasted before baking with them, so the crust doesn’t come out heavy, but light and crispy.

The service was a little sketchy and our wait staff seemed very nervous, but  I would definitely recommend going to Zeal to enjoy drinks, appetizers, and desserts. The laid-back atmosphere is conducive to spending quality time with friends and their bar is loaded with craft beers, wine, liquor, and a cider or two.

I applaud their efforts to offer so many gluten-free dishes and maybe if they pair down their offerings the quality of the entrees will improve. I am rooting for them to succeed and with a little restructuring I know they can.

Check out the reviews from the other Atlanta Food Bloggers Society members:

Milla at Happily Eating

Jason at eATLanta 

Jessica at Good Eats 

Linda at Do Food Better

Disclosure: Dinner was provided as a result of an Atlanta Food Bloggers’ Society event. I received no compensation for this review. In no way did this influence my opinions and views, which are derived from my experience at Zeal Modern Eatery.

It all started with a question at a support group meeting….where do you go out to eat? That one question got me to thinking there needs to be a central list of safe places with creative and tasty gluten-free options. After many hours of research, I created two lists (restaurant and bakery) to be used as a tool when searching for gluten-free fare in Atlanta and featured them on the Gluten Intolerance Group of Atlanta’s website.

Those initial lists were small and contained business’ information, (name, address, etc.) whether they have a dedicated gluten-free menu and any pertinent notes about their offerings including whether there are separate preparation areas, dedicated fryers, etc.

Initially, I relied heavily on feedback from members and Yelp and blog reviews to populate the lists. Now, seven years later, the restaurant list features more than 200 local restaurants offering gluten-free options and 30 plus places to buy gluten-free baked goods. I even get emails from owners and members of the community sharing their experiences/offerings and requesting to be added.

Since I have a snazzy new website, it feels like now is the time to move the lists over and feature them on my home page. The lists, which feature businesses in alphabetical order, were just updated and while 30 restaurants were removed because they closed, more than 40 were added.  All additions are highlighted in yellow and the lists will be updated quarterly from here on out.

Please check out the lists and let me know if you favorite restaurant is listed, or if it needs to be added. Where do you enjoy a gluten-free meal out? Where do you buy your gluten-free baked goodies?

There are two paths to consider when creating a gluten-free menu: providing a separate menu, or ‘marking up’ the regular menu. I am a fan of creating a separate gluten-free menu because it instills a level of confidence in the gluten-free diner and it makes ordering much easier.  Marking up a menu can lead to confusion during the order process if it isn’t done correctly. Once you have decided what type of gluten-free menu to offer, you need to know what information should be on it and here is where my tips come in handy.

Here are my top tips on creating a separate gluten-free menu:

• Only include items on a gluten-free menu that have safe ingredients and safe handling procedures. Seasonal dishes or specials can be addressed separately, but the core items on the menu should always be gluten free without any replacements necessary.

• Include item descriptions. I can’t tell you how many times I have run across a gluten-free menu that only has dish names, but not a thorough description of what is included with the dish. This leaves customers with no choice but to read the regular menu to learn about an item, which extends the order process.

• Include pricing – for the same reasons above, be sure to include pricing for each item, so customers don’t have to cross reference the regular menu.

• Train staff – every server and member of the kitchen staff should know what your gluten-free options are and be able to provide a description of how the dish is prepared. Having a gluten-free menu isn’t enough if staff doesn’t even know what gluten is and how to properly place an order.

• Include a disclaimer – The disclaimer should inform the diner that their gluten-free meal is prepared in a kitchen shared with wheat and cross contact can occur, etc.

Here are some do’s/don’t for marking up the regular menu:

• Don’t use a wheat shaft to denote gluten-free items. This is like saying these dishes have wheat, instead of these dishes are gluten free, which is counter intuitive.

• Do use a ‘gf’ or “GF” symbol next to each qualifying dish. These symbols are commonly used by many restaurants and help guide consumers through the menu quickly.

• Don’t list fried items as gluten free if there isn’t a dedicated fryer. Residue from the wheat-based products can attach to gluten-free ingredients when cooking and render it cross contaminated and unsafe.

• Do including ordering instructions if any part of the dish needs to be modified. For example, The Outback’s gluten-free menu lists ordering instructions in parentheses next to an item. (i.e. vegetables should be ordered without seasoning).

• Do include up charges on the menu. If you are providing gluten-free bread, buns, pizza crust and there is an up charge, it should be included next to the item (gluten-free hamburger bun $1.50).

• Don’t be vague. If an item can be modified to be gluten free, then tell the diner how this will occur by using parenthesis. If the dish is served over pasta, indicate if it will come with gluten-free pasta, or if you are substituting another grain (i.e. gluten-free pasta, or substitute rice).

• Do include a disclaimer. The disclaimer should inform the diner that their gluten-free meal is prepared in a kitchen shared with wheat and cross contamination could occur, etc.

Gluten-free menus that are created with a thought process that includes the gluten-free diner will keep the order process seamless and help all staff ensure gluten-free orders delivered to the table are prepared safely.