Posts filed under ‘Beckee’
The Pacific Northwest Tour Continues: The GREAT Kitchens Gluten-Free Chef’s Table Tour Visits Seattle
After receiving such positive feedback in Portland, the GREAT Kitchens team headed to Seattle for its third stop on Gluten-Free Chef’s Table Tour. With the same mission of working with restaurants/foodservice professionals across the country, the National Foundation for Celiac Awareness (NFCA) set out to share information on the importance of not only providing gluten-free options, but also providing ease of mind for those with celiac disease and non-celiac gluten sensitivity (‘gluten sensitivity’) through safe protocols and practices
Upon arrival, the NFCA team headed to KING-TV to participate on the New Day show, alongside one of Seattle’s partner chefs, John Howie. During the segment, Chef Ambassador Jehangir Mehta created a special gluten-free dish, featuring halibut from Washington, as well as lentils and chickpea flour to showcase alternative gluten-free ingredients. Chef Howie created a delicious quinoa salad, featuring fresh vegetables and olive oil, a perfect accompaniment to Chef Mehta’s dish. The show’s host, Margaret Lawson, asked questions about the tour, proper gluten-free protocols and how chefs can get involved with GREAT Trainings. Besides becoming educated through the GREAT Kitchens training program, Chef Mehta spoke on the segment about a call for gluten-free recipes to be featured in an upcoming cookbook. For restaurants interested in submitting a recipe, they can be submitted at www.GREATChefsChallenge.com.
Want to watch the segment? Check out Chef Mehta on the New Day Show at this link.
– The Gluten-Free Chef’s Table Tour Team
Last month several members of the National Foundation for Celiac Awareness (NFCA) team participated in the 15th International Celiac Disease Symposium (ICDS), the most comprehensive celiac disease meeting in the world. Held September 22-25, 2013, in Chicago, ICDS was a whirlwind conference with a chance to meet with NFCA’s distinguished Scientific/Medical Advisory Council and catch up with fellow colleagues from all walks of the celiac disease field. We also enjoyed the opportunity to meet new people and, finally, put faces to names of individuals we regularly work with remotely.
In her October 2013 newsletter note, NFCA President Alice Bast shared some highlights from NFCA’s experience at ICDS 2013. But this was just a sneak peek! Some of our NFCA staff have compiled an informal list of discussion topics and statistics that resonated the most. To give you an idea of individual interests, we’ve categorized the meeting highlights by staff member.
Head to NFCA’s Research News Feed on CeliacCentral.org to get all the highlights!
I knew when the Mardi Gras parade came down the main aisle of the exhibit hall with the band playing Dixieland and masked characters throwing beads that this was not going to be your typical food show. With lots of revelry and champagne, the 60th “Toast to Talent” Louisiana Restaurant Show was a full three days of fun, southern hospitality and amazing aromas and tastes. Fortunately, my husband Dave and son Cole agreed to come along. Since we are all in the foodservice business, we could learn a few things at the show and explore the city together at night.
When Sandy Riddle, Louisiana Restaurant Association (LRA) Exhibitors, called to invite me to speak at the LRA show this year I was so excited, but a bit sad too. I hadn’t been to New Orleans (NOLA) since my 20’s, before my celiac disease diagnosis (or as I like to call it “pre-CD”). I remembered all the amazing food like gumbo, etouffee, jambalaya and beignets, which of course all contain gluten, and all but the beignets contain roux. (Roux is a mixture of flour and butter cooked together until bubbly and brown. The desired color depends on what you are preparing and sometimes it can take a good long time of stirring and waiting to get the perfect color and taste.) But I was hopeful that I would find some new flavors and gluten-free foods while exploring the city.
I’ve met some really nice people at various shows across the US and always enjoy that first day when I’m able to meet fellow vendors setting up in the same aisle. It’s also a good time to check out which spots will have safe food choices when you need a nibble to keep up the energy and pass the time. Luckily, I happened to be smack dab next to one of the most popular exhibitors, Your Way Cuisines, a gluten-free roux company. Kristie Buford and her husband Chad are brand new to the gluten-free industry and saw a need and decided to fill it. They have created two roux bases made from corn and sorghum and they’re delicious. I have not had gumbo in 20 years and the gumbo they prepared with their product was full-flavored with a nice, smooth back heat.
Evenings consisted of strolls through the French Quarters from Bourbon Street to the Riverwalk. We tried to get the full NOLA experience, a concert at Preservation Hall, a ghost tour, shopping and people-watching on Bourbon Street.
Of course my guys had to find the bar, “Spirits” from the TV show Bar Rescue and purchase some kind of voodoo potion. We did find some tremendous restaurants that offered gluten-free options. Red fish was a popular entrée at many spots especially at Redfish Grill. The chicken with jambalaya risotto was succulent and spicy at Bourbon House and the service was impeccable. We really loved the music, atmosphere and Caribbean flavors at Rum House in the Garden District.
By day, I enjoyed meeting many of the chefs and restaurateurs from some of the famous and well-known establishments. We talked a great deal about the increasing demand and requests for gluten-free options, and how GREAT Kitchens, an online training course from NFCA, would be a valuable tool for staff to learn about safe preparation. When I was able to take a break from the exhibit, I found some tremendous booths showing off their gluten-free spice blends and recipes to create Cajun cuisine so I’m looking forward to putting my samples to good use. But by the end of the week, I was feeling a bit crabby; swampy heat can take its toll on a woman from Nebraska! NOLA certainly delivered new flavors, new recipes and new friends – even on a gluten-free diet.
I LOVE pizza – cold pizza for breakfast, hot, gooey, cheesy pizza with thick or thin crusts and toppings of all kinds: pesto, pepperoni, olives, onion, even anchovies. So when I was diagnosed with celiac disease back in 1992, when very few gluten-free products existed, I concluded my love affair with pizza was pretty much over. Making gluten-free pizza was a chore I could handle, but it just wasn’t the same. Eating pizza out of the box and sipping an ice cold beer while watching a movie, and hanging with the family or friends seemed impossible or too depressing. During a pity party, I even told my husband, Dave, my last request before I died was pizza delivered to my death bed with a cold brew as my last meal. (What’s one last jolt of poison when your about to take your last breath anyway?) I’m so glad gluten-free has come so far that I can pick a more extravagant last meal….maybe chocolate croissants. Never in my lifetime, did I expect to live to experience gluten-free pizza so accessible and tasty.
Recently, I was honored to speak at the International Pizza Expo in Las Vegas on behalf of the National Foundation for Celiac Awareness (NFCA). Gluten-free pizza is a HOT trend and operators across the country want to know what it takes to include gluten-free as an option for their customers, so I was thrilled to be asked to attend. Over 7,000 pizza operators attend this show annually to taste the latest, greatest ingredients, find new equipment, and attend educational sessions to learn how to make their business more successful. The energy at this show is over the top and the events are show stoppers. These operators are serious competitors, too. The contests happening right on the “All Pizza, All-of-the-Time Show Floor” included Bake Offs, Freestyle Acrobatic Dough Tossing, Pizza Challenges, and Demonstrations for pizzas, salads, and beer brewing. What an amazing experience.
My educational session, “How Pizzerias Can Serve a Gluten-Free Pie” included 3 panelists. As moderator and speaker, I provided education about serving diners with gluten-related disorders, the importance of training and safe preparation. My panelists, GREAT Kitchens grads (a training course from NFCA on safe gluten-free food preparation) Adam and Debbie Goldberg from Fresh Brothers, LA area, and Willy Olunds, from Willy O’s in Michigan, gave the attendees real life experience in serving gluten-free pizza. These experts gave different perspectives since Fresh Brothers has 8 locations and Willy O’s is an independent operation.
Willy invited me to tag along during his pizza competition in the non-traditional category. (No gluten-free category yet, but maybe next year.) According to Willy and his wife, Carla, this is highly irregular to allow non-participants in the competition area. I felt honored and so impressed with the intense passion each competitor brought to their pie including Willy. His unique corn-based crust and decadent ingredients made for a pretty impressive entry.
Other GREAT experiences included hanging out with the staff at Venice Bakery. (Their booth was amazing and so was the pizza!) I also sat in the front row and watched Iron Chef Redemption challenger Elizabeth Falkner demonstrate kale salad (crispy, fresh, and blanched kale) and actually met her after the demo. She’s really cool. I had some time to check out the exhibitors, so I said “hi” to old friends like Joel Schut from RW Bakers, Pamela and Alison from Pamela’s, and the DeIorio’s team. Best of all I made a new friend, Denise San Filippo (a fellow gluten-free gal) from Schar. Denise and I hit the strip one night and had a fabulous gluten-free dinner at Mon Ami Gabi in the Paris Hotel. From our window, we could see the Eiffel Tower and watch the Bellagio fountain show. (Sometimes this job is grueling!) Our waitress was well-educated about allergens and gluten which gave us confidence in our restaurant choice especially when she answered all of our probing questions correctly. She even brought us toasted gluten-free bread and warm olives for our starter. Denise had the scallops and I tried the Lemon Chicken with shallow Pom Frites. (Shallow means fried separately in a pan not a deep fryer.) It was delicious, especially the fried potatoes.
With every expo and conference I attend, I have the opportunity to meet new people and can’t help but feel ecstatic over the progress we’re making. 20 years ago, I thought I would never eat pizza again. Now, there are people seeking information on how to make both delicious and safe gluten-free pizza. And, to be able to be a part of that is a GREAT feeling.
I’ve become quite an expert at traveling. As Director of Gluten-Free Industry Initiatives for the National Foundation for Celiac Awareness (NFCA), I’ve visited over 25 cities and worked in a dozen or more states within three years (my latest NFCA trip was to Atlanta, Georgia two weeks ago for the KeHE Summer Selling Show). I can maneuver through airport security with ease and efficiency, flipping off shoes and jackets and pulling out bags of liquids and my laptop in seconds. And since I have celiac disease, traveling means “always being prepared and aware” so I’ve created a list of “must-haves” snacks, which airports have safe choices and how to find gluten-free friendly and not so friendly restaurants anywhere in the country. (I use the Find Me Gluten-Free app to sort out potential eateries. This is a dining locator not an endorsement of gluten-free options. You still need to investigate by reading the reviews, making a call and asking questions.) I’ve also had to be proactive and advocate for myself and others with gluten-related disorders when it comes to attending business dinners, conferences and events by identifying my dietary needs on conference registration forms, plus notifying event coordinators, hotel hospitality and general managers.
This is all part of trip preparation. It takes a bit more time but I always feel it’s important to be an advocate for not only myself but for all people with gluten-related disorders. And while I’m traveling around the country, I feel it is my job and honor to be the voice for people with celiac disease everywhere by spreading education, awareness and understanding. (You may not want to sit next to me on a plane…you’ll get an earful.) I have learned that if we don’t politely ask, people may not think our dietary needs are necessary. If we don’t carefully express our needs, many may not think there are any. If we don’t calmly mention the mistake, serves and restaurants will never know there is a problem. If we don’t ask if they have completed NFCA’s GREAT Kitchens gluten-free training program, restaurant operators, chefs and servers may not think they need it. But, if we remain patient and plant the seed, the growth will come.
Here is my list of must-have gluten-free snacks to take with me on the go:
- KIND bars
- Gluten-free crackers (If you keep these in a tin, they’re perfect for packing in a suitcase)
- Individual servings of hummus and nut butter
- Jerky sticks
- Cheese sticks
- Mix nuts, dried fruit, gluten-free pretzels or chocolate chips
- Go Picnic boxes (Not everything by Go Picnic is gluten-free, so be sure to check before purchasing)
I’m always looking for new travel-friendly gluten-free foods. Comment below with your go-to travel snack to give me some fresh ideas!
Last February, I received a random phone call on my NFCA line. It was a mother, Jenny Tierney, who seemed pretty devastated. Her teenage twin daughters had just been diagnosed with celiac disease. (All of the staff at NFCA answer all kinds of calls from newly diagnosed patients and others in the food industry or healthcare field. It’s a great opportunity to walk them through the resources available at CeliacCentral.org.)
After a review of NFCA’s resources, Jenny felt a bit better and she agreed that she could handle adapting to the gluten-free diet at home and working with the school, but her biggest fear was sending the girls off to camp. The girls had gone every year since they were very young to this amazing camp for most of the summer. The solution was easy. I shared information about GREAT Schools, Colleges, and Camps and suggested she have the camp contact me.
A month later, I received an email from a college girlfriend Sara, who lives near Kansas City. Sara told me about her neighbor, Kathy Dix. Kathy and Sara had been chatting, and the topic of gluten-free foods came up. Sara is always telling people about her gluten-free college pal and my job with NFCA. She thinks it’s amazing how 20 years ago when I was diagnosed with celiac disease, it was considered a rare disease and food availability was scarce. Over the years, Sara has referred me to anyone interested in anything about gluten-free. She also cuts out articles related to celiac disease and gluten-free from newspapers and magazines and sends them with a note saying, “Reminded me of you,” or “Hey isn’t this cool?” or “Wow, this gluten-free stuff is everywhere.” Gotta love her for it.
Well, it just so happens that Kathy needed gluten-free training for her camp. She’s the director of a girl’s camp in upper Minnesota called Camp Ogichi Daa Kwe. A conference call was set up to talk to the staff to understand their needs and how NFCA’s GREAT Camps program could help. On the call, I perceived the compassion and love the staff seemed to have for their mission at the camp, and how vested they were in giving all their campers a complete experience. They were ready to sign up and complete the course.
Toward the end of the conversation, they revealed that their interest in learning about gluten-free protocol for the camp staff had to do with twins that returned every year. These twins had been diagnosed with celiac disease recently, and Camp Ogichi Daa Kwe wanted to live up to its “Strong Spirited” name and ease the girls’ mother’s concerns about sending them to camp while they were still learning the gluten-free diet. Kathy’s goal was to ensure that these young women would continue their “growth in self esteem, deep seeded friendships, and memories to last a lifetime,” and the first step in achieving this goal was becoming GREAT trained, allowing the girls to continue their summer tradition of attending Camp Ogichi Daa Kwe.
Small world, isn’t it?