Gluten-free Biergarden by SourceHorse
You say, “come enjoy gluten-free donuts and beer to support the Celiac Disease Foundation,” and I say “hell, yes!”. This past Saturday night’s sold out Gluten Free Biergarden was organized by SourceHorse, crowdfunded through EventStir, and held at the multipurpose event space, Tabula Rasa. Guests donated $30 to enjoy gluten-free savories by Ridgewells Catering, sweets by Dough: A District Bakery, kegs of cider from Magners and Woodchuck and endless bottles of gluten-free beer from Bard’s, Dogfish Head and New Planet. I attended the event not only to enjoy all of these delectables, but also to grow awareness of my humble blog. Funny thing is, you get together a bunch of gluties in their 20s and 30s, offer them gluten-free treats, a pumping DJ and an outdoor courtyard on a beautiful October night, and the last thing they want to do is talk about being gluten-free. So I worked my mouth on the food and drink instead of the crowd.
Bethesda based Ridgwells Catering must not have expected such a terrific turn out. The buffet of small bites ran out in the first half hour, well before Mr. Green Bean showed up. I arrived early enough to taste everything, in order to report back to you diligently, of course. The display included a Mediterranean skewer bar with grilled chorizo and spiced Shrimp that satisfied, and overcooked lemon oregano chicken that turned to sawdust in my mouth (harsh, I know, but true).
Vegetarian options included artichokes with sun-dried tomato tapenade, grilled vegetable rollers with guacamole and black bean spread, and tomato, mozzarella and basil skewers. Though the food didn’t offer much to get excited about, I was impressed by the soft, chewy wrapper used for the veggie rollers, maintaining a pleasing texture and holding together nicely.
Dough: A District Bakery
Dough’s baked goods were also tough to come by, mainly because guests couldn’t get enough of the bite-sized red velvet cupcakes, pumpkin spice donut holes, and miniature eclairs! The new DC bakery has yet to establish a store front, making accessibility a bit of a challenge. Founder and baker, Hilary Nelson, has utilized Tabula Rasa for a couple of Saturday pop-up events and is happy to take orders online. Nelson is all about fostering DC culture by sourcing local ingredients to supply the community, both gluten-free and not, with soulful sweet treats. I certainly tasted the love. Each piece I sampled was light, airy, fluffy…all adjectives typically used to describe what gluten-free is not! The oblong pastry of the eclair closely resembled that of a conventional eclair, filled with a touch of vanilla custard and decorated with a sweet chocolate frosting. My favorite was the donut hole, bursting with pumpkin flavor and enhanced by a glistening coating of cinnamon and sugar. Catch Dough if you can as she grows her budding business through upcoming local engagements.
Once the food ran out, beer and cider flowed. I sipped on Dogfish Head’s Tweason’ale, a twist on traditional gluten-free brews, made with fresh strawberries, sorghum and honey. It was a refreshing choice for the night’s lingering summer air. I’m not a personal fan of Magners or Woodchuck cider, but red solo cups kept filling up. Good marks were also given to New Planet’s Blond Ale, a sorghum and corn extract based beer.
Stay tuned for future gluten-free crowd-funded events by SourceHorse. The young company aims to make planning, funding, and promoting events of all kinds a cinch. The millennial generation to which SourceHorse caters is known for creative mindedness. SourceHorse brings their ideas to fruition. In the gluten conscious world we live in, it’s no surprise this g-free event drew such a crowd. Though SourceHorse admits that high overhead left little profit to be donated to the Celiac Disease Foundation, building awareness is worth a great deal.