Glutie Foodie

Adventures of a Gluten-Free Gal Dining Out


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Chef De Pue’s Redo

Menu/MBK     Spoons_TWO_76x25

I left feeling embarrassed for the restaurant. There was plenty of tasty food last Saturday night at Menu/MBK with Mr. Green Bean and our good friends, The Oreos. But, oh, I cringe recollecting our dining experience. Let’s start from the beginning…

Menu/MBK is Chef Frederik De Pue’s second attempt at reviving the old Café Atlántico space in Penn Quarter. He shuttered his seafood-themed Azure six months ago and reimagined the four story space into a layer cake of culinary delights. The ground floor of Menu/MBK features a Market open 9am to 9pm for gourmet grocery items, prepared foods, fancy sandwiches and coffee to go or to enjoy with free wi-fi on the third floor living room lounge. At 5pm the lounge and forth floor dining room become BistroBar, serving Belgian inspired beverages and thoughtful European fare. The frosting in the middle is the second floor open Kitchen with a six-seater chef’s counter serving a special prix-fixe menu that changes daily.
Menu MBK

On that particular Saturday night, we were led up to the top floor via the service stairs, avoiding the large private party at the bar. The view from up top reveals eclectic decor with a homey, loft feel. Bare bulbs and bird cage assemblages dangle down the central cavity as if inspired by Maurizio Cattelan’s 2012 retrospective installation at the Guggenheim, NY. We were seated and perused the drink list for what felt like eons until a server finally approached and opened with an apology. They were out of the three signature cocktails Miss Oreo had her eye on, and beverage service was likely to take longer than usual due to one bartender and a thirsty bar crowd.

The Bistro menu is small (literally…the card could fit in my back pocket), and divided into price categories ranging from $8 to $34. I asked the server if he would mind going through the gluten-free options with me and he preferred I ask him specifically about the dishes that interested me. I was interested in everything. He seemed fairly knowledgeable, but proceeded with caution, looking at me wearily after every “you can’t eat that”, as if I my head might implode after too many disappointments. To his relief, we managed to find some gluten-free options that appealed. We started off easy with a cheese and charcuterie plate that arrived with three sad looking toast corners on the side, one for each wheat-bellied guest. Sensing the table’s dissatisfaction the server quickly supplemented with more toast. We slowly nibbled, waiting an uncomfortable amount of time before we saw our server again to place our food order. He asked my three dining partners if they would like homemade parker rolls with bits of bacon baked into the center, as if any gluten and pork-eating American would say “no” to that!

Cheese and Charcuterie

Cheese and Charcuterie

As our main course was served the Chef De Pue I know and love from Table finally performed. Mr. Oreo and Mr. Green Bean both ordered the Chapel Hill Farm Veal Meatballs with panisse (chickpea fritters, though not gluten-free here) and cucumber mostarda. The masculine dish was plated daintily and apparently tasted “really, really good”. Miss Oreo’s Crispy Cod with lemon parsley remoulade and fennel looked and tasted just as our server had described/warned: like a fish and chips egg roll. According to Miss Oreo, the rolls’ potato and fish filling could have used some classic tartar sauce to combat the dryness. Neither dish was fair game for my fork. Luckily I was perfectly happy with my Artic Char, served skin-side-up over artichoke hearts and diced vegetables in a light broth with dabs of what the menu calls “lemon puree”, but I call butter. The fish was delicate with a crispy skin and mild flavor that allowed the artichokes to shine.

Artic Char with artichokes and lemon puree

Artic Char with artichokes and lemon puree

We were enjoying the last bites of our entrées when our server reappeared to apologize for the tardiness of our Peas and Carrots side. Once they arrived, it was clear they were worth the wait. These buttery, plump, green peas with carrot and potato slices redefine the TV dinner’s most common filler.

Peas and Carrots

Peas and Carrots

Pre-dessert we spent a few minutes analyzing how Miss Oreo and Mr. Green Bean’s second round of tea-infused, beer and gin based cocktails varied significantly from their first glasses and didn’t quiet resemble each other either. One bartender, really? I ordered a coffee for my second round and finished the mug before the milk appeared (they were out of cream). I was quickly distracted by the dessert menu’s Sundae with caramel popcorn and nougat ice creams, Coca Cola sorbet and peanut brittle. Our server was happy to finally bring some good news: the sundae could be served gluten-free without the unnecessary cookie crumble garnish. Of course, it was delivered with the glutenous crumbles anyway and soon disappeared to melt sadly in the kitchen while an actually gluten-free version was prepared. The ice creams and brittle were unanimous winners while the sorbet looked and tasted more like a 7-Eleven Slurpee.

Sundae with caramel popcorn and nuagat ice cream, Coca Cola sorbet and peanut brittle

Sundae with caramel popcorn and nougat ice cream, Coca Cola sorbet and peanut brittle

We ended the evening filled with good food but a bad taste in our mouths. Even after all the hiccups, not one reparation was made. A simple courtesy dessert or on-the-house peas and carrots would have spoken volumes. Instead I am left to hope that Menu/MBK was just having a bad night but fear that De Pue’s recipe for this multipurpose space has a couple of bad eggs.

Menu/MBK, 405 8th Street NW, Washington DC 

 


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A Reheat You Can’t Beat

The Green Spoon     Spoons_FOUR

I can cook. I can paint and draw too. However, I am a much better spokesperson for others’ artistic creations. So, nearly two years ago when Glutie Foodie was born, I chose to write about my adventures in restaurants rather than in my own kitchen. That was before The Green Spoon came to town, an Arlington based upstart delivering chef-cooked, gluten-free, healthy meals to local living rooms within hours of their preparation; now that’s a TV-dinner worth writing about.

The Green Spoon’s founder and owner, Hanson Cheng, grew up on gourmet food with his family in the restaurant industry. It was not until he benefited first-hand from a strict Paleo diet that he realized the positive affects of healthy, clean eating and his mission became clear. Cheng explains, “People in DC work hard, sit for hours in traffic, have families, have schedules so packed that they barely have time for themselves or their families. If I could help people eat great food and make it convenient for them, I felt that would be very valuable….They would have access to healthy food that tastes great!

Cheng designed a weekly meal program to include 100% gluten-free dishes that borrow from his Paleo practices. He interviewed a couple dozen chefs before finding Donn Souliyadeth, who was working as a private chef at the time and has cooked with celebrity chef Morou Ouattara at both his Farrah Olivia and Kora restaurants in Northern Virginia. “I’ve never met someone that works as hard as he [Souliyadeth] does” Cheng admires. “He puts his heart and soul into his food. For our tortillas, he probably made six to seven versions of them before we found one we were happy offering to our clients.”

From the first taste of a Green Spoon meal, Souliyadeth’s talents are clear. He is a pro at preparing well-balanced, packaged meals that taste as delicious re-heated the next day as they would right off the pan. Souliyadeth shops for his locally sourced produce and proteins once the week’s orders are in, to ensure the freshest ingredients with nearly no waste. The seared haddock with a “soy sauce” glaze, cauliflower rice, baby bok choy and sweet peppers spent 15 minutes in my 350 degree oven, right in the eco-friendly container in which it was delivered. Another 15 minutes later, that container was licked clean, tossed into the recycling bin and I had the rest of my night to…well, work on this post.

Seared haddock with a soy glaze, riced cauliflower, baby bok choy and peppers

Seared haddock with a soy glaze, cauliflower rice, baby bok choy and sweet peppers

The salmon filet I received was served with a mound of sweet and tangy mango salsa atop a bed of brown rice that crisped on the edges after its 15 minutes in the oven.

Salmon filet with mango salsa and brown rice

Salmon filet with mango salsa and brown rice

The lunch menu’s napa cabbage salad with grape tomatoes, red grapes, pistachios and avocado was accompanied by a hearty portion of mahi mahi and a balsamic vinaigrette that Mr. Green Bean and I nearly drank! We spent the entire meal trying to figure out how to replicate our new favorite dressing.

Napa salad with mahi mahi and balsamic vinaigrette

Napa salad with mahi mahi and balsamic vinaigrette

The Green Spoon caterers to little people too, with a separate kids menu that tempts the Mr. Green Bean in all of us. I was particularly intrigued by the almond crusted fish sticks served with broccoli, carrots, and a cauliflower mash that kids will never know isn’t the starchy staple they’re used to. The accompanying tartar sauce tasted so fresh I actually felt good about eating it. Beware that this finger food is meant to be eaten with a fork, due to the fish’s delicate texture. In fact, all the fish portions were cooked to a perfect, flaky consistency after their second rounds in an oven, a virtue I wish I could replicate with my own leftovers.

Almond crusted fish sticks with cauliflower mash, broccoli and carrots

Almond crusted fish sticks with cauliflower mash, broccoli, carrots and tartar sauce

It was a week filled with fish, as you can tell. Mr. Green Bean was a good sport to put up with the fresh ocean smell that engulfed our apartment. Our Kashrut observance prohibited us from bringing in dishes like the Green Spoon’s Jerk chicken with sweet plantains and spanish brown rice, or Kofte (Meditteranean meatballs) with tzatziki, chickpeas and spiced spinach, which my husband surely would have loved, and I have no doubt make for delicious dinners.

Though The Green Spoon sought me out to taste test their cooking, I am a new fan of the company on my own volition. I am convinced after tasting multiple dishes that what I initially thought were steep prices for “take-out” meals ($13 per lunch and $17 per dinner), are more than fair considering the product’s quality and quantity. The Green Spoon makes major efforts to support organic, local, and sustainable farming as much as possible and has no minimum order requirements or membership fees. Orders are taken the week before they are cooked and delivered, and meals are meant to be eaten within a couple of days of their arrival.

The Green Spoon eco-friendly containers

The Green Spoon eco-friendly containers

Hanson Cheng has big hopes for The Green Spoon, and there certainly is room for growth. The company is working on marketing the gluten-free, clean eating philosophy more prominently on the website and has plans to add organic juices, designed by a top DC mixologist, to their repertoire soon. Not surprisingly, there are still some limitations for the young company: While customers can list allergies on their user profile, specific food needs other than gluten-free are subject to the week’s offerings and may not be able to be accommodated. Delivery is currently only available in NW DC, Arlington, and Old Town Alexandria. Cheng hopes to expand the delivery radius once the kitchen can support the expansion without compromising quality. But anyone is welcome to our apartment where The Green Spoon will be making regular delivers from now on.

The Green Spoon, Arlington VA, (703) 477-2237, eatgreenspoon.com


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Around Town for On Tap

Glutie Foodie is on the job! Read this month’s issue of On Tap Magazine for the Gluten-free Griddle Report, where Glutie Foodie reveals the area’s best gluten-free pancakes. Quinoa, buckwheat and rice flour batters offer something special for brunch, lunch and even dinner. Get the full report HERE.

Let us know what you think and if there are other g-free flapjack shacks gluties should know about.

Happy flipping!

Glutie Foodie

Quinoa Coconut Pancakes from the Silver Diner.

Quinoa Coconut Pancakes from the Silver Diner


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Pretty-Good Is the New Great!

HomeMade Pizza Co.   Spoons_THREE_76x25

It took two years, but I finally recalibrated my taste for pizza. Gluten-free pies are readily available in the DC region, I can’t complain about that. But a crust made from rice, chickpea or sorghum flour is just a different animal than its wheat-based counterpart. Gluten-eating sympathizers will often compare and acknowledge that g-free is “not bad” or “actually pretty good!” But that “pretty good” pizza is mine forever. Now, when I crave pizza, I salivate thinking about the thin, delicate and often soggy kind. How delish.

One of the better options around town is the gluten-free crust at HomeMade Pizza Co. The DC and Illinois based company is unique to begin with. Gourmet pizza’s are prepared in-house using fresh, locally-sourced ingredients, and packaged with instructions for baking at home. It’s brilliant, actually. After 15 minutes in the oven you have a piping hot pie that taste like a lot more at-home labor.

Gluten-free HomeMade Pizza ready to be baked

Gluten-free HomeMade pizza ready to be baked

The HomeMade Pizza Co. menu allows customers to build their own pie if the pre-curated combinations don’t strike it just right. Start with a choice of crust (regular, whole wheat, deep dish or gluten-free), then add a base (tomato sauce, olive oil, BBQ sauce, ranch, pesto), and a selection of toppings from cheeses to meats, vegetables and herbs. The gluten-free crust, offered since 2011, is comprised of rice flour, tapioca starch, potato starch and corn starch. The dough is prepared, rolled out, and sealed in an off-site, certified gluten-free kitchen, then delivered to HomeMade locations to be topped off.

A "Build-your-own" creation with some extra veggies laying around my kitchen

A “Build-your-own” creation with some leftover roasted veggies thrown in

Unfortunately the tiny storefronts do not accommodate separate work stations. While staff is careful to keep gluten-free crusts contamination-free, a thin coating of wheat-flour dusts even the cash register at the 14th Street location that I frequent. If I appear antsy when I pick up my orders it’s because I’m anxious to get back outside for a full breath of fresh air! At least the baking takes place in the safety of my own kitchen. Mr. Green Bean’s cheese pizza (sometimes on whole wheat to justify eating a slice too many) goes on the bottom rack. My HomeMade favorite, the Spinach Pie with feta cheese, sun-dried tomatoes, roasted garlic, pine nuts, Kalamata olives and oregano over an olive oil glaze, sits daintily on the top. The result: well, thin, of course, with a crispy “crust” (indistinguishable from the rest of the pie, except that it’s topping-less) and a light, buttery flavor. Toppings are fresh, plentiful, and easily modifiable (think light-on-the-cheese, extra saucy or added anchovies for free).

Spinach Pie with feta cheese, sundried tomatoes, roasted garlic, pine nuts, and oregano over an olive oil glaze

Spinach Pie with feta cheese, sun-dried tomatoes, roasted garlic, pine nuts, and oregano

Rated relative to other gluten-free pies, HomeMade definitely wins a spot on my fast food rotation. However, the company should make some improvements to avoid cross-contamination and control the wafting flour that us gluties avoid like second-hand smoke.

HomeMade Pizza Co., various locations in Washington DC and VA.


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Getting to Know Goldilocks Goodies

Goldilocks Goodies      Spoons_FIVE

It is the holiday season and the air is abuzz with shoppers, travelers, and partiers. No wonder our carb and sugar consumption peaks in November and December. How else would we keep our blood flowing and feet moving. These merry months are an especially busy time for Emily Robins, who can be seen dashing around DC, capitalizing on our sugar dependencies.

Actually, the truth is, since the inception of her gluten-free baking business, the Goldilocks Goodies founder has not stopped moving. She splits her time between Lancaster, PA, where she sources her fresh, locally farmed ingredients and bakes in her family’s kitchen, and Washington DC, to make deliveries to boutique coffee shops and set up camp at weekly farmers markets.

Two years ago, Robins’ fruitless quest for a nourishing, satisfying, gluten-free cookie ended at her stand mixer. Out of desperation she created Goldilocks Goodies’ signature, grain-free, nut-butter cookies, made with a short list of ingredients you can actually pronounce. They are chewy, sweet, fresh, and taste like real food, rather than artificial flavors and preservatives.

Peanut Butter Chocolate Chip with Himalayan Sea Salt

Signature peanut butter chocolate chip cookies with Himalayan sea salt

From cookies Robins’ repertoire quickly grew to brownies, muffins, whoopie pies, crusted pies, coffee cakes, quiches, loaves and more. She has mastered the ever-challenging gluten-free sandwich bread with a recipe that holds together when eaten fresh and toasts beautifully out of the freezer. The cinnamon-raisin bread with a hint of cardamom is more versatile than it sounds. Stuff two slices with turkey for a sweet and savory lunch or spread them with peanut butter to get the day started.

Cinnamon-raisin sandwich bread with a hint of cardamom

Cinnamon-raisin sandwich bread with a hint of cardamom

Not surprisingly, Goldilocks’ hand-made goodies do fetch a higher than average cost. With local, preservative-free ingredients, quality and freshness demand the higher price. The one-woman machine is baking for hundreds and delivering while the goods are practically still hot. Who wouldn’t pay an extra few bucks for that!

Back in November, Sister Seitan and I snagged seats in Emily Robins’ holiday cookie making class at the Living Social headquarters. We baked dozens of delectable gingerbread and sugar cookies that my family inhaled after Thanksgiving dinner.

Gingerbread cookies ready for the oven at the Living Social holiday cookie making class

Gingerbread cookies ready for the oven at the Living Social holiday cookie making class

I caught up with Robins a few weeks later at Pleasant Pops for tea and a Goldilocks Goodies brownie. She was exhausted from her final Living Social class but enthusiastic as ever to gab with me about starting a business from scratch, her Lancaster roots and future plans. Here is Glutie Foodie’s first published interview, Getting to Know Goldilocks Goodies:

Glutie Foodie (GF): What was your transition to a gluten-free lifestyle like?

Goldilocks Goodies (GG): I had just moved back to the States after living in China for 4 years. I was accustomed to not eating sandwiches, cereals and desserts, so I imagine it wasn’t as hard of a transition as it is for most people. There’s not a day that goes by that I don’t miss a great, chewy, thick pizza crust, though!

GF: Tell us about the moment you decided to share your “Just Right” cookies with the world by starting a g-free baking business.

GG: I was having dinner with a friend and business mentor of mine when I came up with the name Goldilocks Goodies. After a year of thinking about what I wanted to do with my life, and another year of coming up with a business plan and deciding how to transition, I knew I was ready when I had the name picked out. It perfectly fits my story of trying a lot of ready-made gluten-free foods and finding them too dry, too sugary, too grainy, or too processed with preservatives and flavors. My products are not any of those—they’re just right! And the alliteration of Goldilocks Goodies is an added bonus for the bookworm/nerd in me. I decided to keep “gluten-free” out of the name. My goal is to provide treats everyone can enjoy that just happen to be gluten-free for those of us that check labels!

GF: You bake in the kitchen in which you were raised, on land owned by your family for generations. How have your mother and grandmother influenced your current career path?

GG: My mother and grandmother have both been a huge influence for me. Every meal was homemade from local ingredients, and my mom was baking all the time—just little things—but we always had homemade cookies, pies and treats. It was a great gift to eat locally and seasonally and I aim to do that with my line of baked goods as well.

Of course, everything my grandmother makes is wonderful, and she doesn’t use any recipes. She learned by watching her mother-in-law in the kitchen so that she could help prepare for large gatherings: holidays, corn roasts or pig roasts, barn raisings, Sunday dinners, and harvest days when neighboring farms would pool their labor. Most farmers would eat very simply through the week, but there would always be plenty of variety when folks got together. These women are extremely hard-working and have very talented hands in the kitchen, both of which I aspire towards.

GF: What is the best thing to come out of your grandmother’s kitchen? Have you adapted the recipe to be gluten-free?

GG: I’d have to say her Chocolate Caramel Cake is the most requested and most famous of all. The caramel icing—made in an iron skillet—requires a lot of love and patience and was my great-grandmother’s recipe (who probably got it from her mother). Every grandchild wants it made for their birthday and it would be the most coveted dish at a picnic or potluck. I HAD to convert this to gluten-free and I make it by special order for other special occasions.

GF: That’s true! You and Mr. Green Bean conspired earlier this year to surprise me with gluten-free birthday cake. You baked your famous Chocolate Caramel Cake and Carrot Cake (a personal favorite) for the occasion. Both were utterly delicious. My guests would never have guessed the cakes were gluten-free were it not for Glutie Foodie stuffing her face with seconds…and thirds.

Nowadays there are many options for gluten-free birthday cake. How do your products stand apart in the growing gluten-free food market?

GG: The common opinion is that gluten-free foods are sub-par in taste, texture and quality. I refuse to buy those products currently on the market and strive to make ones that are gluten-free AND delicious. I’m proud to say that some customers of mine don’t need a gluten-free diet; they just appreciate something fresh, natural and locally sourced. My treats aren’t made with cheap fillers, lots of added sugar or artificial ingredients like a lot of other products are that are allergen-free.

GF: What has been most challenging about starting Goldilocks Goodies?

GG: The most challenging part, by far, is the amount of energy it takes to start a baking business. I have had chronic Lyme disease for over 10 years now, and while most of my symptoms are much better managed now than at the beginning of my illness, I still fight aches, pains, and fatigue that make 12 to 14-hour days of baking, driving, delivering, marketing and paperwork a struggle.

GF: What has been most rewarding about starting Goldilocks Goodies?

GG: The feedback that I get is truly what makes this all worth it. I’ve received the sweetest comments and emails from people saying they are fans for life, or that their daughter had a very memorable birthday cake that year because of me, or from a food writer letting me know I “single-handedly elevated [his] opinion of the potential of gf baking for non-gf diners.” Yeah, that was a good day!

GF: What do you envision for Goldilocks Goodies 5 years from now?

GG: My goal is to have nation-wide distribution within 2 years. There’s no comparable cookie on the market that’s free of the top 7 allergens and is as satisfying and delicious as mine. I want to reach fans around the country and then, who knows? Maybe I’ll end up selling my cookies in China!

I also have goals of making a cookbook based on seasonal produce for each region of the US. Fixing the broken food chain in the States is integral to my hometown, the preservation of farmland and the way of life of my neighbors, and, I believe, the health and environment for each and every one of us.

Emily Robins of Goldilocks Goodies

Emily Robins of Goldilocks Goodies

Goldilocks Goodies’ savory and sweet treats are available at select locations throughout the DMV, online, or by special order. 


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Almost Paradise

Pizzeria Paradiso     Spoons_TWO_76x25

I am officially a food writer. Every meal I eat is analyzed down to the last detail. My hyper-focused taste buds are constantly at work critiquing each bite. My family likes to think of themselves as sous-food writers. They love offering their unsolicited opinions when dining with me, in exchange for a potential mention on the blog. I appreciate and welcome the assistance. If nothing else it makes for interesting dinner conversation. Following Medium Rare and a few other major meals the weekend of my family’s visit, we decided to take it easy Sunday night and order in Pizzeria Paradiso, one of the most reputable artisanal pizza restaurants around, with three locations between DC and NoVA.

Pizzeria Paradiso

Pizzeria Paradiso

Known for their big crust, thin pie, and gourmet toppings, Pizzeria Paradiso debuted a gluten-free crust in the winter of 2012. I was one of the first to try the gluten-free pie and was underwhelmed with the product at the time. However, unwilling to believe that such a successful pizzeria could fail at their gluten-free option, I was willing to give it another try.

The 8-inch gluten-free crust costs an additional $2 more than a regular individual pie. Fellow glutie, Sister-in-law Scotch, and I ordered two to share and made sure to pack on the toppings just in case the crust was lacking. The Siciliana was an easy selection, loaded with zucchini, eggplant, capers, minced garlic, oregano, sweet peppers, red onion, mozzarella, pecorino, and Paradiso’s signature chunky tomato. (Note to those like Mr. Green Bean, who prefer their sauce as a backdrop: make sure to replace the default Paradiso Tomato with Birreria Tomato Sauce, a smoother choice.) The Siciliana succeeded in piling the long list of ingredients onto each slice without completely flopping under the weight. For our second pizza, we created a sauceless pie with pesto, marinated artichokes, spinach, sundried tomato, mozzarella and feta. Bravo to us for a superb combination of bold flavors, serving as a nice contrast to the light and fresh Siciliana. The absence of saucey tomatoes kept both crusts from getting soggy, a typical concern for wheat-free pizzas.

Siciliana with Paradiso Tomato, Zucchini, Eggplant, Capers, Minced Garlic, Oregano, Mozzarella, Pecorino, Sweet Peppers and Red Onion

Siciliana with Paradiso tomato, zucchini, eggplant, capers, minced garlic, oregano, mozzarella, pecorino, sweet peppers and red onion

Paradiso makes their gluten-free crust on-site, and rather than par-baking the crust as they first tried, they now freeze the rolled out dough until ready to pop in the wood-burning stone oven. The result is a thin body with a thick, chewy crust that doesn’t stick to your teeth (you know what I’m talking about fellow gluties). What a novelty to have a hefty edge to hold onto, something to sink one’s teeth into. How rare to have extra bread leftover after all the cheese, sauce and veggies are gone.

Our own creation with

Our own creation with pesto, marinated artichokes, spinach, sundried tomato, mozzarella and feta

The crust recipe calls for a combination of buckwheat, tapioca, white and brown rice, fava and garbanzo flours. The dominant buckwheat nuttiness reminded me of the days when I could enjoy a hearty wholewheat crust, with a certain wholesome flavor that makes one feel less guilty for her meal choice. This dough proved a refreshing change from flavorless, cracker-like, gluten-free flatbreads that call themselves pizzas.

Now the reason for Paradiso’s two-spoon rating. After further research into the pizzeria’s gluten-free precautions and preparation methods, I am sorely disappointed and am having second thoughts about returning to the establishment. Paradiso seems to have sacrificed safety for a winning product. While commendable that they make their gluten-free dough in-house, it is prepared in the same kitchens as the wheat dough with flour flying freely about. The pizzas are assembled using the same topping containers and cooked in a shared stone oven, sliding in and out on the same surface as wheat pizzas. Cross-contamination is inevitable. The restaurant covers themselves by warning of their cooking practices on their website and instructing their waitstaff to do the same at the table. Pizzeria Paradiso took a piece of the gluten-free pie, but isn’t truly serving those who need contamination-free wheat-less crust. What a tease.

I end by sharing my family’s two cents on their regular pizzas. Pa Glutie Foodie likes his pizza saucy and found Paradiso’s too dry. Brother Bourbon thought that for the hefty price there was too much crust. While Sister Seitan loved the unusual Genovese pie topped with pesto, potato and parmesan, Brother Bourbon preferred the very cheesy Quattro Formaggi with gorgonzola, pecorino, fontina, mozzarella, minced garlic and parsley. Surprise, surprise, Mr. Green Bean stuck to the simple cheese pizza with smooth Birreria Tomato Sauce. And easy to please Ma Glutie Foodie was so elated to have us all together around one dinner table, the pizza could have been cardboard…but she loved it!

Pizzeria Paradiso, 3282 M Street NW, Washington DC (see other Locations HERE)


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Crowd-FUN-ded

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.

Ridgwells Catering      Spoons_TWO_76x25
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).

Mediteranean skewer bar with (left to right) chorizo, shrimp and chicken.

Mediteranean skewer bar with (left to right) chorizo, shrimp and chicken.

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.

(Left to Right) Vegetable rollups; artichokes with sun-dried tomato; tomato, mozzarella and basil skewers.

(Left to Right) Grilled vegetable rollers; artichokes with sun-dried tomato tapenade; tomato, mozzarella and basil skewers

Dough: A District Bakery    Spoons_FOUR
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.

(Left to right) Mini eclairs, red velvet cupcakes, and pumpkin spice donut holes

(Left to right) Mini eclairs; mini red velvet cupcakes; pumpkin spice donut holes

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.

Dogfish Head Tweason'ale

Dogfish Head Tweason’ale

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.


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City of Gluten-Free Love

Mrs. Refined Sugar and I have been friends for a long time, back when we were both unrefined. We shared some strange food adventures in our younger years, the details of which I will spare you, except to divulge that we chewed paper and analyzed various pulp qualities. Besides a few odd adolescent experiments, we ate very well between our two houses and experimented with our own cooking once we could be trusted. Now grown and living a few cities apart, we support each other’s independent culinary explorations, her’s being the highly successful ice cream blog, 365 Scoops. It was a true feat to steal away Mrs. Refined Sugar from her eight month old baby, Sugar in the Raw, to meet for a day in one of East Coast’s most advanced gluten-free foodie cities, Philadelphia.  For weeks we looked forward to indulging our now more sophisticated palettes with some quality grub. Between Refined Sugar’s vegetarian habits and my gluten-free demands, we narrowed down our options to a few recommended locations. I knew we were on the same page when we arrived wearing the same black, elastic waistband leggings: make room for food!

HipCityVeg      Spoons_FOUR
We started our eating tour with a light lunch at HipCityVeg, a locally sourced, environmentally friendly, vegan sandwich and salad joint. This fast-food spot has just one location off of Rittenhouse Square. I imagine the concept would make for a highly successful chain. The menu airs on the healthy side with a few treats mixed in, such as sweet potato fries and a few desserts. There are a number of gluten-free options and the staff is extremely versed in parsing ingredient lists to help navigate allergen-free choices, refreshing for a fast-food establishment. Mrs. Refined Sugar and I both ordered the Bistro Bella sandwich, mine deconstructed on a pile of arugula instead of the bun. The salad contained herb glazed portobello mushrooms, olive tapenade, tomato, artichokes and red onion, a unique alternative to my tired salad repertoire. With fuel to burn we were off to shop, what else?

HipCityVeg (image courtesy of hipcityveg.com)

HipCityVeg (image courtesy of hipcityveg.com)

Sweet Freedom Bakery      Spoons_FOUR
By late afternoon we were ready to recharge at Sweet Freedom, Philadelphia’s only bakery free of (long inhale) gluten, dairy, egg, corn, soy, peanut, casein and refined sugar (no offense to my companion of the same name). As we entered this sweet treat mecca, I checked my gluten-guard at the door and surveyed the cupcakes, donuts, cookies, brownies, oat crumbles, cake balls, etc. Mrs. Refined Sugar left the ordering to me, a weighty task. The friendly associate recommended the strawberry shortcake cupcake, yes please, and I couldn’t resist the chocolate salted caramel cupcake. Our fruity pick was a creative combination of classic shortcake and trendy cupcake. The dense, vanilla flavored, scone-like cake was layered with dairy-free cream, fresh strawberries and just a touch of strawberry syrup. This not-too-sweet delectable paired nicely with the rich and chocolaty cupcake, oozing gooey caramel from its center. A fudgy chocolate frosting was sprinkled with flakes of sea salt, rounding out a most stimulating feast for the taste buds.

Strawberry shortcake cupcake

Strawberry shortcake cupcake

Chocolate salted caramel cupcake

Chocolate salted caramel cupcake

Before leaving we felt it our duty to sample the newly released bread loaf that Sweet Freedom has worked diligently to perfect. Toasted with a smear of apricot jam, it was quite satiating. However standing alone, the slice was slightly too dense and bitter in flavor for my taste. Not bad for a first run, but perhaps in need of some more fine tuning.

Sweet Freedom's new loaf of bread with apricot jam

Sweet Freedom’s new loaf of bread with apricot jam

Zahav      Spoons_FOUR
After a quick visit to The Barnes Foundation’s world-famous art collection in its new Philadelphia home, we rushed to make our dinner reservation. The final stop of the day was Zahav, a gem tucked away on quiet St. James Place. Chef and owner Michael Solomonov was born in Israel and raised in Pittsburgh, PA. At the age of 19 he returned to Israel, fell into the culinary world, and later returned to work in the restaurant industry in Philadelphia. The death of his brother in the Israeli army clarified for Solomonov his mission to share the flavors of his native land, and Zahav was born.

Stepping into the airy, limestone laden dining space and peering into the open kitchen, Mrs. Refined Sugar and I both had the same first impression: We’ve just entered Yotam Ottolenghi and Sami Tamimi’s Jerusalem cookbook. Yet Zahav offers its own interpretation of the the little country’s big flavors. We were greeted by an enthusiastic server who was unperturbed by our many dietary restrictions. She grabbed a pen and swiftly lined through items to avoid on each of our paper menus. Not surprisingly, Mrs. Refined Sugar’s vegetarian sheet was more marked up than mine. The server then explained the restaurant’s sharing style and pointed out the tempting $39 Tayim tasting menu, which offers a generous sampling from each section of the menu. We weighed our should’s and could’s over a Lemonnana cocktail and Israeli Salad Martini and decided the day called for an indulgent finale.

Our tasting menu began with half a dozen fresh salatim (salads), hummus, freshly baked pita for Mrs. Refined Sugar, and cucumber slices for me. Small bowls filled with beets in house-made tahini, pureed eggplant, sliced fennel, spicy green beans, chopped cucumber, and creamy hummus were all gluten-free. I avoided the tabouli salad, a cracked wheat based dish. The first course alone would have left us buzzing about Zahav. But there was much more to come.

Salatim

Salatim

Aware of our limited time, our server kept the food rolling with a second set of dishes: the watermelon salad with marinated cobia, israeli olives and smoked honey; the roasted zucchini with bulgarian feta, hazelnuts and zucchini babaganoush; and the heirloom tomato salad with matbucha (roasted tomatoes) and house-made ricotta. We ferociously tasted each plate’s complex combination of flavors and textures. A symphony of “mmmm’s” hummed from our table.

Watermelon salad, roasted zucchini and heirloom tomato salad

Watermelon salad, roasted zucchini and heirloom tomato salad

The Al Ha’esh (grilled over coals) course followed with spiced eggplant, prepared with harissa, black lentils and garlic tehina, and the highly recommended hanger steak with babaganoush, mushrooms and spicy schoug. (I channeled Mr. Green Bean for my one meaty choice.) Our server graciously treated us to the trumpet mushrooms, which we had been eyeing, served with shakshuka, fried egg and legumes. A dozen or so dishes now crowded our little table, and we attempted to take it all in (figuratively of course, we couldn’t possibly clean our plates).

Spiced eggplant, accompanied by harissa, black lentils and garlic tehina

Spiced eggplant with harissa, black lentils and garlic tehina

Hanger steak with with babaganoush, mushrooms and spicy schoug

Hanger steak with babaganoush, mushrooms and spicy schoug

With our elastic waistbands fully extended we made room for just a few bites of dessert. I ordered the tahini semifreddo, a rich and creamy mousse with hints of nutty sesame flavor, accented by sweet cherry compote topping. I melted over a couple of spoonfuls and still regret not taking the rest home.

Tahini semifreddo with a cherry compote

Tahini semifreddo with a cherry compote

Overall, elaborate preparations and beautiful presentations of fresh produce, hearty grains and quality proteins resulted in an impressive representation of the melting pot of Israeli cuisine. I am critical of the kitchen’s heavy hand with salt and weak pour for expensive cocktails, small crimes for an otherwise first-rate meal.

Although the establishments we visited offered some pretty delicious items, credit must be given as well to Mrs. Refined Sugar. Some dining partners just make food taste a little sweeter and a little richer. Before we parted ways, we made plans for a reprise rendezvous in The City of Brotherly (and gluten-free) Love.

HipCityVeg, 127 S 18th Street, Philadelphia, PA
Sweet Freedom Bakery, 1424 South Street, Philadelphia, PA
Zahav, 237 St. James Place, Philadelphia, PA


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A Duck Worth the Buck

Blue Duck Tavern     Spoons_FIVE

I must be a masochist. I gripe about spending too much money at restaurants that hardly live up to their price tags in quality or service, while I reserve restaurants that are worth the extra buck for the occasional celebratory meal. I suppose the torment makes those few special experiences that much tastier.

Mr. Green Bean and I have now commemorated two wedding anniversaries at Blue Duck Tavern in the Park Hyatt Washington. This West End establishment has been an award winning beacon since its opening in 2006. Executive Chef Sebastien Archambault and Chef de Cuisine John Melfi create refined American food using traditional cooking methods and fresh local ingredients. The restaurant’s sleek, clean design and bright, airy atmosphere is sophisticated, yet casual and comfortable. An open kitchen and bakery energize the space and titillate the palette. Add to all of that their friendly and informative staff and Blue Duck Tavern qualifies as a triple-threat, excelling in the arenas of food, atmosphere, and service.

The Blue Duck Tavern menu is divided into starters, entrées and sides and sub-categorized by vegetables, seafood, poultry and meat. Though the menu changes seasonally, our servers on both occasions were able to confidently highlight the many gluten-free offerings. Mr. GB and I both grinned when the server on our first visit confirmed that the Hand Cut BDT Triple Fries are fried in gluten-free duck fat. We placed an order before she even finished her sentence. These massive potato sticks served piping hot with homemade aioli and ketchup are a must.

Hand Cut BDT Triple Fries with homemade aioli and ketchup

Hand Cut BDT Triple Fries with homemade aioli and ketchup

On our more recent visit last month, I informed our server of my gluten “allergy”, and he appeared soon after with several slices of gluten-free bread. I could have toasted better Udi’s at home, but the gesture was thoughtful. We snacked on our much anticipated order of BDT Fries (just as amazing as I had remembered), while I struggled to make a decision on my main course. I had the seared scallops last year and, though the preparation had changed, was tempted to order them again. I opted instead for the market fish of the day, a monkfish with a red wine jus, bacon and foie gras bits, and a green bean salad (yes, I promised Mr. GB he could have some veggies).

Gluten-free toast

Gluten-free toast

A fleet of hands cleared our appetizer plates (they didn’t dare remove the last remaining fries from my watchful eye), and reset the silverware for our main courses. Monkfish, also known as the sea-devil, is one scary looking species with a body that’s mostly mouth. The meat of the fish comes from its tail and has a lobster-like toughness. Blue Duck Tavern prepared the ugly creature beautifully. Large pieces of meat were seared golden. The mild fish was complimented by the bold flavors of the jus, foie gras and bacon. Slices of crunchy bean pods added texture and respite from the other rich accompaniments.

Monkfish with red wine jus, foie gras, bacon and green bean salad

Market fish of the day: Monkfish with red wine jus, foie gras, bacon and green bean salad

Though portions are sizable, the many intriguing menu items make it impossible to resist add-ons.  We tried the side of sugar snap peas with radishes, farm butter and herbs.  The brilliant red skin and white flesh of the radishes accented the bright green shells and cut the peas’ sweetness with a slightly bitter crunch.

Sugar snap peas with radishes, farm butter and herbs

Sugar snap peas with radishes, farm butter and herbs

Blue Duck Tavern is known for their incredible desserts. The flaky pastry crusts are difficult to ignore en route to the bathroom through the dolce kitchen. But a main feature of the menu is the selection of gluten-free, homemade ice creams and sorbets with chocolate, caramel or raspberry toppings a la carte. Having experienced the ice cream and caramel sauce on our first visit, Mr. GB and I determined to skip dessert this time around. Then our server arrived with the dessert menus and two glasses of a sweet, sparkling red wine in honor of our anniversary (one year prior we were served two glasses of bubbly upon our arrival). How could we say no to dessert now! We succumbed to scoops of the honey vanilla ice cream, candied violet frozen yogurt, and cherry blossom sorbet. Our server surprised us with a jar of the chocolate sauce, with his personal congratulations. How could I have skipped this chocolate, I thought as I began bypassing the frozen treats and spooning dark brown gooey heaven into my mouth.

Honey vanilla ice cream, candied violet frozen yogurt and cherry blossom sorbet with a side of chocolate sauce

Honey vanilla ice cream, candied violet frozen yogurt and cherry blossom sorbet with a side of chocolate sauce

Very few restaurants can truly make an occasion feel special. I hand it to BDT for not merely relaying on outstanding food in a stunningly designed space. The attentive and gracious service sets Blue Duck Tavern apart, making any diner’s experience worth the price tag.

Blue Duck Tavern, 1201 24th Street NW, Washington DC


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Close for Comfort

Open City     Spoons_THREE_76x25

When Mr. Green Bean and I have out-of-town guests on a Sunday morning, are too tired to cook on a Wednesday night, or are up for a short walk to dinner on a warm summer evening, Open City is our reliable destination. This Woodley Park cornerstone is a bustling coffeehouse/American diner serving fresh comfort food with a health conscious twist. Open City is in the Tryst, The Diner, and The Coupe family of restaurants, which all offer slightly different versions of comfortable atmosphere and dependable food and drink. In my opinion, Open City wins for having the most reasonably priced and comprehensive menu, with large, homey dining spaces both inside and out.

Gluten-free customers beware of the tantalizing baked goods case at the entance to Open City. It has yet to include g-free sweets. Just make it to the table and one look at the menu’s g-free food options will quickly make you forget what you’re missing. Any place that concocts unique egg dishes and serves them all day long is my hero. But with other options such as big salads, bun-less burgers, g-free pizza, interesting appetizers and sides, mussel pots, and classic entrees, there is something to feed any craving. The coffee and tea list is just as abundant, offering Counter Culture Coffee and an assortment of teas in Black, White, and everything in between. Just remember to order your cup of choice sans the animal cracker garnish. I tend to forget this detail and end up with lion crumbs on my teaspoon.

Open City recently switched from a dedicated gluten-free menu to indicating on their regular menu items that are gluten-free, vegetarian and vegan. I appreciate not having to ask for a separate menu, which I often feel draws too much attention to my “special” needs. (Note that many items not indicated as gluten-free can easily be adjusted. The omelets, for instance, are only missing the gluten-free indicator because of the accompanying bread.) The restaurant’s simple yet tasty American cuisine is hardly more sophisticated than what I can whip up in my own kitchen. But food always tastes better when you are not the one laboring over it, doesn’t it? The salmon scramble with tomato, chives and cream cheese is a salty pleasure. The Blanco omelet with egg whites, tomato, spinach, and mixed greens is light and satisfying. The large Turkey Burger patty plated without the bun is flavorful and juicy.

Bun-less Turkey Burger with Smoked Gouda and a  side of sauteed spinach

Bun-less turkey burger with smoked gouda and a side of sauteed spinach

For a treat, the side of gluten-free macaroni and cheese (yes, I did say gluten-free mac ‘n’ cheese) is deliciously chewy and cheesy. Mr. Green Bean, a Mac ‘n’ cheese aficionado, even gives the dish a thumbs-up. Pair it with one of Open City’s large, fresh salads to minimize the guilt. The kitchen uses Still Riding Pizza’s crust to offer rich pies that tend to be heavy on the cheese and grease, but gratifying when the pizza mood strikes. On a recent visit, I opted for a potpourri of sides to comprise one nourishing lunch. The quinoa with zucchini and corn, curried summer squash, and mixed greens offered a variety of textures and flavors, leaving me energized for the day.

Curried Squash, Quinoa with Zucchini and Corn, and Mixed Greens

Curried squash, quinoa with zucchini and corn, and mixed greens

Open City’s menu changes occasionally, preserving key items while sprinkling in new dishes here and there. It’s a tactic that keeps me coming back. This popular Northwest eatery delivers unpretentious food and prices while managing to maintain a local vibe in a neighborhood infiltrated with zoo-goers and tourists. You will wait to be seated for brunch on a nice weekend afternoon; but at least you’ll be among fellow DC’ers who all agree it’s worth the wait.

Open City, 2331 Calvert Street NW, Washington DC