Eagles Fly and Phillies Phight
[As you know, the National Foundation for Celiac Awareness staff members are big Phillies fans. So when one of our newest volunteers, Nadina Fraimow, told us she shared the same passion for sports, wellness and all things Phillies, we had to get her on board. Nadina will be sharing her gluten-free experience throughout the 2011 Phillies season.]
Eagles Fly and Phillies Phight
A Phightin’ to Be Gluten-Free Blog
Congratulations to the Phillies for clinching the National League East Division with an outstanding regular season record, including Cliff Lee’s nine straight victory starts. The post clinched games for the Phillies have been quite challenging. With injuries, changes in the line-up and lack of offensive support, the Phillies have lost eight games in a row.
For Philadelphia sports fans, we Be-LEE-ve Eagles will never stop flying and Phillies will never stop Phighting. With effervescent talent, heart and resilience, the Phightin’ Phillies will start fresh and land on top in the playoffs. If Lee has taught us Phillies fans anything, it’s about throwing curveballs right back at the curveballs life throws at us.
Below is a new restaurant dish review on the following baseball-inspired scale:
Triple– Very good
Home Run– Must try
Grand Slam– Sublime
Grilled Mediterranean Herb Sea Bass with roasted potatoes at Melograno- Grand Slam
Overview: A sublime dish of perfectly cooked fish in traditional Mediterranean flavors.
The Scene: Saturday date night at Melograno. As the Phillies were losing their eighth game in a row, we were enjoying the lively and cozy BYOB on 20th and Samson Street in Philadelphia.
Safe Dining: Melograno has completed gluten-free training through NFCA’s Gluten Free Resource Education and Awareness Training (GREAT) Kitchen program. [See more GREAT Kitchens.]
Presentation: Simple, but refined, with roughly two ¼ pound fillets served skin side up with roasted potatoes. The plated sea bass showcased technique with a clean, crisp skin with flavors from the grill and a glistening top fillet of Mediterranean herbs and oil. The lightly golden brown color of the grilled skin with specks of dark green herbs nicely complemented the golden yellow of the roasted potatoes.
Taste: Cooked to perfection, a Grand Slam balance from both the initial crisp of the fish and potato to the soft, savory eruption of Mediterranean seasoning and oil. The thin layers of the fillet peeled away from each other and slid off the skin with the soft touch of a fork. For an extra burst of flavor, try grilled sea bass with the skin.
Result: Reminiscent of comfort food with a Melograno twist. The grilled sea bass is the All-Star on the plate; however, the roasted potatoes are “out of the ballpark” delicious.
Tune in tonight and cheer for Cliff Lee and the Phillies at 7:10 p.m. as they play the Atlanta Braves at Turner Field.
Nadina Fraimow began volunteering with the National Foundation for Celiac Awareness (NFCA) in April 2011, and will be happy to answer messages sent to the firstname.lastname@example.org email account. Nadina learned that she has gluten sensitivity in February 2011, and is grateful for having been diagnosed promptly and correctly by a knowledgeable gastroenterologist. She enjoys running, shopping for gluten-free sweets and creating recipes that are both tasty and healthy. Nadina is a Marketing and Communications professional living and working in Philadelphia. Nadina is also a proud Penn State alumna and an avid fan of the Phillies.