Posts tagged ‘spreading awareness’

GREAT Kitchens Gluten-Free Chef’s Table Tour Update from Portland & Seattle: Communication is Key

What an exciting time for GREAT Kitchens and gluten-free dining! I can truly say I just had the trip of a lifetime representing the National Foundation for Celiac Awareness (NFCA) on the GREAT Kitchens Gluten-Free Chefs Table tour. Portland, Oregon and Seattle, Washington were my destinations and the food and conversation were both exceptional and intriguing. I had the pleasure to work along the side of GREAT Chef Ambassador Chef Jehangir Mehta who is a master with spices and showcasing gluten-free ingredients. My favorite dish that he prepared was… well, all of them. But if I had to narrow it down, the halibut with beets and fried onion ring was primo DELISH!

Halibut with gluten-free onion ring

If I could only pick one favorite, I think the halibut dish would be it.

As a true foodie, having the pleasure of tasting some extraordinary gluten-free meals prepared by some of the top chefs in the country was a thrill. In Portland, my favorite dish by Chef Naomi Pomeroy was the quince gallette and Chef Vitaly Paley’s icebox cake… crazy good. Plus, he made me banana bread for a special treat when we arrived for an early morning TV shoot.  How sweet is that?

GREAT Kitchens Gluten-Free Chef’s Table Tour Update from Portland & Seattle: Icebox Cake

This gluten-free icebox cake was to die for!

Chef John Howie’s tortilla soup’s spicy broth hit the spotand Chef Holly Smith’s cuttlefish ink risotto had such a mild fish flavor and striking presentation. What a contrast! These dishes celebrated fresh, local ingredients and honored key gluten-free ingredients like tapioca, chickpea flour, sorghum and infused flavors proving that gluten-free options should NOT be boring, bland tasting, or blah-looking – EVER!

GREAT Kitchens Gluten-Free Chef’s Table Tour Update from Portland & Seattle: Chicken Tortilla Soup

Chicken Tortilla Soup

GREAT Kitchens Gluten-Free Chef’s Table Tour Update from Portland & Seattle: cuttlefish

Perfectly delicious

All of the host chefs had a keen understanding of celiac disease and many had personal connections. Their interest was sparked by friends or family members that had a need for safe gluten-free meals which generated interest and intrigue in preparing their creations in a gluten-free manner to meet the same exceptional standard and quality as all of their offerings. During their presentations to the guests, they explained that when a “GF” request is made, serving gluten-free foods safely is always top of mind and caution in the kitchen is heightened.

GREAT Kitchens Gluten-Free Chef’s Table Tour Update from Portland & Seattle: Beckee Moreland

That’s me – talking about GREAT Kitchens.

However, I think the GREATest message from the tour was the importance of communication. GREAT Kitchens training emphasizes the importance of communication from taking the order to the serving of the plate. This is an important component in the training for the foodservice community to ensure safe preparation of gluten-free meals for our community. The training stresses continuous communication from host, server, manager, chef and server to get that order right with no mistakes along the way. But the communication doesn’t begin with the host greeting the guest; it really begins with the gluten-free diner. We really need to make our needs known and be clear to the restaurant and chef about what they are. People are eating gluten-free for all kinds of reasons from medical necessities such as celiac disease or non-celiac gluten sensitivity (‘gluten sensitivity’) or maybe other medical conditions, but it’s quite possible the diner is eating gluten-free for the perceived health benefit brought on by the gluten-free fad diet. This muddles the message that we need to ensure restaurants receive. Chefs have requests for all kinds of allergies, diets, substitutions, and even requests from plain old picky eaters.

When you go out to eat, make it clear. Communicate. Use NFCA’s Dining Tips Sheet as a guide. Say “I have celiac disease and I must eat gluten-free for my health. This is not a choice. Can you serve me safely?” See what sort of response you get – you might be pleasantly surprised.

How do you handle dining out gluten-free? What has your experience been like? Tell me in the comments section below or on NFCA’s Facebook page. The GREAT Kitchens Chef’s Table Tour stopped San Francisco today and we’re hitting Los Angeles on Wednesday, so be sure to check for updates on Facebook, Instagram or follow NFCA (@celiacawareness) and Chef Mehta (@jehangir_mehta) on Twitter. Be sure to search for the hashtags #GREATKitchens or #GFChefsTable!

Safe and delicious dining to you all!
- Beckee

November 11, 2013 at 4:46 pm Leave a comment

GREAT Kitchens Gluten-Free Chef’s Table Tour – Coming to a City Near You!

Alice BastThe National Foundation for Celiac Awareness (NFCA) is proud to call Chef Jehangir Mehta, a finalist on the popular Next Iron Chef series, a partner in creating safe gluten-free options in restaurants so people living with gluten-related disorders can eat without fear.

NFCA team members and Chef Mehta will be taking NFCA’s online gluten-free cooking program on the road over the next six months. Introducing the GREAT Kitchens Gluten-Free Chef’s Table Tour! The tour will cover 10 cities with the goal of educating chefs nationwide on the need for gluten-free menu items that go beyond just using gluten-free ingredients. It is amazing to see gluten-free options popping up on menus across the country, but unless restaurants are educated on the importance of safe gluten-free food preparation, our community cannot dine safely.

Many things have changed in the 20+ years that I have been diagnosed with celiac disease. When I was diagnosed, gluten-free food was not even available in the U.S. Today, we have access to a wide range of gluten-free food, but the next step on our journey is ensuring all gluten-free food is safe for our community. A gluten-free diet is the only treatment for people living with celiac disease; there are currently no pills, vaccines or cures for celiac disease. Research is taking us closer, but for now, we have to ensure the people living with this autoimmune disease can have access to the food that is our only medicine.

It has been 10 years since NFCA first opened its doors and set out on its mission to raise celiac disease awareness and improve the quality of life for those on a lifelong gluten-free diet. In that time, I have met many chefs and foodservice industry professionals eager to understand celiac disease, the gluten-free diet and our need for food to be free from gluten-containing ingredients and the gluten that can enter our food through cross-contact (commonly referred to as cross-contamination by the gluten-free community). These professionals are eager to accommodate their guests, but first they have to know training and resources are available to help.

NFCA’s GREAT Kitchens program gives restaurant employees from the wait staff to the chefs the tools they need to serve safe gluten-free food. Our ten city tour will help spread GREAT Kitchens logo the message that for the 3 million Americans living with celiac disease, a gluten-free diet is not a fad, but the only way to restore their health and reclaim their lives. Ranging from cities like New York, Chicago and San Francisco, we will be working with executive chefs in some of the best restaurants – complete with gluten-free cooking demonstrations, of course!

Stay tuned as we start the journey at Chef Mehta’s Tribeca restaurant, Mehtaphor on Tuesday, October 22.  Follow the tour by liking NFCA’s Facebook page and following NFCA on Twitter (@CeliacAwareness) and Instagram (@CeliacCentral).  Chef Mehta will also be live tweeting from the road.  Follow him at @jehangir_mehta.

To our GREAT health,
Alice

October 18, 2013 at 4:51 pm Leave a comment

10 Easy Ways to Celebrate Celiac Awareness Day 2013

Raising awareness is a prime focus here at the National Foundation for Celiac Awareness (NFCA).  So, you can image that we have lots of ideas for raising celiac disease awareness every day, but especially on Friday, September 13 – Celiac Awareness Day.

Even if you are short on time, we have ideas that will have a big impact if we all work together.  Check out our 10 suggestions for raising celiac disease awareness:

Share the Celiac Disease Symptoms Checklist

Did you know 83% of the estimated 3 million Americans living with celiac disease are still undiagnosed or misdiagnosed?  You can help put these people on the path to diagnosis by sharing the Celiac Disease Symptoms Checklist.  Share it on social media or print it out and hand it to a friend, coworker or family member.

Provide your insight for parents of gluten-free kids.

Maybe your child has been diagnosed with celiac disease or non-celiac gluten sensitivity (‘gluten sensitivity’) for a while.  Perhaps you have a newly diagnosed child, but found a great trick for making things easier for them and yourself.  Either way, share your tip with NFCA for the Back to School Gluten-Free Tip series.  When you do, you’ll automatically be entered to win two mixed cases of Crunchmaster Cheezy & Grammy Crisps.  Grab all the details here.

Try a new recipe.

Cook something new for dinner this weekend.  Not only will this help you find additional recipe options, but if you share it with a friend, you’ll be proving just how delicious gluten-free can be.

Wear green.

Show your support by wearing green – green pants, shirt, shoes, nail polish, hair ribbon, socks, whatever!  If you’re feeling extra adventurous, upload a picture of you and your friends wearing green to NFCA’s Facebook page.  We’ll add it to our “Wear Green” photo album.

Help get the facts out there.

NFCA has a section for printable guides.  Consider printing a few, like the “What is Celiac Disease?” information sheet, and leave them at your doctor’s office or favorite local store.

Use a hashtag.

Wouldn’t it be cool if we got #celiacawareness trending on Twitter?  Tweet a celiac disease statistic to spread the word to your followers.  Feel free to give NFCA a shout out at @CeliacAwareness, too!

Donate or make a purchase in honor of Celiac Awareness Day.

At NFCA, we appreciate every donation we receive, whether it’s for $10 or $1,000, it truly makes a difference in our ability to provide free programs and services to people living with gluten-related disorders.  If you live in the Philadelphia area, consider attending our 10 Year Anniversary Celebration, a fundraiser for the organization.  If you can’t attend, you can always share the details with someone you know.

Some organizations, like Scent-Sations, make a donation to NFCA when one of their products are purchased.  More details can be found here.

Talk to your family about celiac disease testing.

Since celiac disease is a genetic autoimmune disease, meaning that it runs in families, it’s important for family members to get tested, whether they have symptoms or not.  Raise awareness in your family by sharing the facts.  We have some tools to help you get the conversation started.

Make sure you are up to date on the latest celiac disease news and research.

Researchers are working hard to better understand various aspects of celiac disease.  Visit NFCA’s Research News Feed to stay up to date on their findings and check in periodically with the Drug Development and Clinical Research page to see how you can get involved in advancing research.

The U.S. Food and Drug Administration (FDA) officially ruled on gluten-free food labeling.  Learn what it means for you and your family by registering for the free NFCA webinar, “Understanding the FDA’s Gluten-Free Labeling Rule: What You Need to Know.”  NFCA will also compile an informational sheet with key details from the webinar in the weeks following the live airing.  If you can’t make it, don’t worry!  Just register for the webinar and we’ll e-mail you a link to the archived version when it becomes available.

Share your ideas with NFCA.

These are just some of the many ways we can all work together to raise awareness.  Tell us how you’re celebrating!  Leave a comment on this blog, tweet us at @CeliacAwareness or drop us a line on our Facebook page.

Thanks for reading!  I can’t wait to hear everyone’s ideas.  Happy Celiac Awareness Day!

-          Alicia

September 12, 2013 at 2:06 pm 3 comments

Gluten-Free Gumbo, a Ghost Tour & GREAT Kitchens: My Trip to NOLA

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.

Gluten-Free Gumbo, a Ghost Tour & GREAT Kitchens: My Trip to New Orleans: Toast to Talent Poster

Louisiana Restaurant Association Show 2013

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.

Gluten-Free Gumbo, a Ghost Tour & GREAT Kitchens: My Trip to New Orleans: Beckee Moreland at GREAT Kitchens Booth

That’s me! I truly love getting restaurants to understand safe gluten-free food preparation through the GREAT Kitchens program.

Gluten-Free Gumbo, a Ghost Tour & GREAT Kitchens: My Trip to New Orleans: Presentation Poster

Speaking at expos like the LRA Show are amazing opportunities to raise awareness of celiac disease and the reason so many of us need gluten-free options.

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.

Gluten-Free Gumbo, a Ghost Tour & GREAT Kitchens: My Trip to New Orleans: Ghost Tour

The start of the ghost tour – spooky!

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.

Gluten-Free Gumbo, a Ghost Tour and GREAT Kitchens: My Trip to NOLA: Dave and Cole with Spirits

My husband Dave and son Cole at “Spirits,” enjoying their “voodoo” potions.

Gluten-Free Gumbo, a Ghost Tour & GREAT Kitchens: My Trip to New Orleans: Dave and Cole

Dave and Cole

Gluten-Free Gumbo, a Ghost Tour & GREAT Kitchens: My Trip to New Orleans: Concert at Preservation Hall

The Concert at Preservation Hall

Gluten-Free Gumbo, a Ghost Tour & GREAT Kitchens: My Trip to New Orleans: Tacos and Black Beans

Gluten-free tacos and black beans. Yum!

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.

Gluten-Free Gumbo, a Ghost Tour & GREAT Kitchens: My Trip to New Orleans: Beckee and the Giant Crab

By the end of the trip, I was a tad crabby…pun intended.

- Beckee

September 4, 2013 at 11:00 pm Leave a comment

Be Well Philly Bootcamp – The Gluten-Free Way!

It’s summertime and lots of women are thinking about how we look and, after that, how we feel. On Saturday, June 8th, Philadelphia magazine hosted their annual Be Well Philly Boot Camp at the well-equipped Recreation Center on the campus of Drexel University. The goal was to motivate, educate, and empower women to get healthy and fit.

And, did they ever!

The National Foundation for Celiac Awareness (NFCA) was there to participate and cheer everyone on! After all, our mission is based on empowerment and education.

The 500 gals attending this amazing event checked out all manner of health and fitness items. Penn and Drexel medical teams were there with health tips and on-site screening. There were cooking demos hourly and delicious food sampling, plus group fitness classes — Zumba, yoga, and spinning. If learning how to climb a rock wall is on your bucket list, this was the place to be. Some attendees even grabbed a massage!

And, there was a chance to talk to the experts. All during the day, there were panel discussions on a wide variety of subjects from advice about the right running shoes to how to have more energy. Representing NFCA, I joined a panel called “Gluten Free Guide”. Our moderator, Cass Bailey from Slice Communications, has celiac disease and has embraced the gluten-free diet. Joining me on the panel were Michael Savett, publisher of the Gluten Free Philly blog, and Jennifer Fugo of the Gluten Free School.

It was fascinating! The audience had great questions and was eager to learn the “ins and outs” of the gluten-free diet. Plus, there was real interest in what celiac disease and other gluten-related disorders are all about. We talked about the difference between celiac disease and non-celiac gluten sensitivity (NCGS), along with getting tested and what to look for in restaurants as you begin the gluten-free journey. Getting family members tested was an important point for a number of audience members having relatives with celiac disease.

The big question was… “Is it a diet fad, a real medical issue or just a good thing to practice?” This panel did a great job of making sure everyone left with an understanding that there is such a thing as a medically necessary gluten-free diet. For real!

The overall point of the story is that there is no time like right now to start paying more attention to your health. No kidding, it actually does boil down to exercise and diet — perhaps a gluten-free diet!

- Nancy

June 12, 2013 at 9:15 am Leave a comment

Gluten-Free Food for the Soul

I really like to stay home. I’m not embarrassed by this statement but embrace the fact that I no longer feel pressure to “go out.” Not only have I had plenty of years spending countless nights and weekends making the most of my free time, but both mine and my husband’s jobs require that I attend events, dinners, receptions and every feasible sport played by college athletes possible. The added benefit to staying home is the control I have over my food.  A perfect weekend night is eating an Amy’s gluten-free cheese pizza on the sofa, catching up on all my shows on the DVR. Now that’s indulgence! But, despite typically loving my weekends at home, I was super excited to head out last Saturday night with the National Foundation for Celiac Awareness (NFCA) to the studio of Liddy Lindsay, local artist and friend of NFCA Founder and President, Alice Bast. It was such an amazing night!

Liddy Lindsay's Art Studio

Liddy Lindsay’s Art Studio

NFCA brought lots of gluten-free goodies for guests to experience gluten-free food and ask questions about celiac disease and gluten sensitivity. Everyone was surprised that they were eating gluten-free; comments, like “this actually tastes good” were heard throughout the night. The studio was filled with this wonderful array of individuals from varied backgrounds and lifestyles. Everyone was inquisitive and curious about NFCA and celiac disease. While most people did not know what celiac disease is, they all have heard about the gluten-free lifestyle and most know someone with gluten sensitivity.

Group Photo

NFCA Founder Alice Bast (center) with her daughter Linnea (left) and artist Liddy Lindsay (right)

As the end of the party neared, it became apparent that no one wanted to leave (always the sign of a good party!). The evening continued for a number of us NFCA art-lovers once we arrived at Pod – a West Philly, Steven Starr, establishment that provides gluten-free options on their menu. So, while a night out typically means worrying about what I’m going to eat, this night was less worry and more “let’s eat!” (Post-party confession – I stashed a gluten-free pizzelle in the car for an after dinner treat and enjoyed it when we left the studio. What a nice way to end the night!)

Gluten-Free Food for the Soul: Nanny Vogt and Alex

Nanny Vogt and her guest Alex at the event.

While it may be a bit out of character for me now, I am looking forward to heading out with my NFCA pals for more events throughout May for Celiac Awareness Month. On May 7th, we’ll be shopping at C. Wonder in the King of Prussia Mall in Pennsylvania with 20% off purchases and 10% of sales going the support NFCA (isn’t that great?). After that, I’ll be heading on up to New York City for a very special evening with Chef David Bouley on May 9th.

All of the ladies at NFCA are buzzing with excitement for the upcoming month and the energy is contagious. As I’m catching on to their excitement of being out-and-about more often than usual this month, I can’t help but be reminded of a famous quote from the infamous Dorothy Day: “Food for the body is not enough. There must be food for the soul.” I’m so happy to be part of a team that helps people get diagnosed, restore their health and reclaim their lives, especially during Celiac Awareness Month – now that is food for the soul.

- Kim

April 30, 2013 at 5:45 pm Leave a comment

Gluten-Free Pizza: Las Vegas Style

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.

Gluten-Free Pizza: Las Vegas Style: Gluten-Free Pizza in Oven

Gluten-free pizza has certainly come a long way in the past 20 years!

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.

Gluten-Free Pizza: Las Vegas Style: Willy O

Willy O himself with his delicious corn-based gluten-free pizza.

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.

Elizabeth Falkner

Iron Chef Redemption challenger Elizabeth Falkner doing her kale demonstration.

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.

Gluten-Free Pizza: Las Vegas Style: Venice Bakery

Me and the Venice Bakery Team

Gluten-Free Pizza: Las Vegas Style: Beckee and Joel

Me and Joel from RW Bakery

Eiffel Tower

Our view from our gluten-free-friendly restaurant.

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.

- Beckee

April 15, 2013 at 12:48 pm Leave a comment

Take Me Out to the Ball Game! Family Fun & a New Gluten-Free Stand at the Phillies’ Stadium

Spring is has sprung and that means baseball is here!  All of us at the National Foundation for Celiac Awareness (NFCA) have started following our favorite teams and are ready for a great season of America’s favorite pastime. And, we are preparing for our annual night out at the ballpark.

This year, Celiac Awareness Night with the Philadelphia Phillies is on Friday, August 16that Citizens Bank Park as the Phillies host the Los Angeles Dodgers. This will be NFCA’s 6th Celiac Awareness Night and we are looking forward to a great night of great baseball.

This year, we are excited to have a special free raffle to offer visitors to our information table near Section 210.   Thanks to the Phillies and Aramark, the basket will include Phillies memorabilia, two tickets to a 2013 regular season game in section 116, a preferred parking pass and a complementary food coupon valued at $30. Better yet, there will be an expanded menu at the gluten-free concession stand that is set up for NFCA’s night out.

Last Friday, I went to the Phillies Home Opener.  I either am a terrible influence or a great grandmother as I snuck my grandson Zachary out of school for the afternoon so he could cheer on the home team. The weather was perfect, the seats were good and we were all set to start a winning season.  Unfortunately, the Phillies weren’t quite as ready as we were and lost to the Kansas City Royals. As the crowd streamed out at the 7th inning stretch, my grandson refused to lose faith and declared, “I am a Phillies fan and I am staying!”

Grandson at Phillies Game

My grandson checking out the new gluten-free concession stand at Citizens Bank Park. Such a dedicated fan!

We did have a great chance to check out the new permanent gluten-free concession stand in Section 136. What a boost to the Phillies experience! We had delicious hot dogs and cheesesteaks and watched as people who were thrilled to find gluten-free food so available ordered pizza and chicken fingers. Sweet Christine’s furnished brownies and other sweet treats, along with the hot dog rolls.  Of course, you can get a gluten-free brew with that dog—Redbridge beer and Woodchuck Hard Cider.

Gluten-Free Phillies Fans

I had the pleasure of meeting Teddy and Caitlin, two fans stopping by the gluten-free concession stand.

No matter what the final score, it always is a good day at the ball park. With more gluten-free food, it is even better.

See you at Celiac Awareness Night!  You can grab your tickets here.

Play ball!

- Nancy

April 9, 2013 at 11:53 am Leave a comment

A Personal Celiac Disease Story and Gluten-Free Recipe

Introducing Annette Marie of Best Life Gluten-Free!  Annette will be sharing her gluten-free recipes here on the National Foundation for Celiac Awareness (NFCA) staff blog. Read on to learn more about the cook behind the gluten-free recipes at www.BestLifeGlutenFree.com.

My name is Annette and I live in the “Garden State,” the lovely state of New Jersey! I was actually a New Yorker most of my life, growing up there and learning to cook and bake at the hip of my Italian-American Mom. (I must admit that when I was twelve, I wasn’t too happy to forgo the soda shop after school in order to learn how to make marinara sauce!) But looking back, I’m glad she did it.

Like many others, I was diagnosed with Celiac Disease after much suffering, pain and anguish, wondering what could be wrong with me.  As a kid, we visited the doctor so often that when he saw me he’d exclaim, “Well, it’s the belly-ache kid!”  Later in my life I had 3 ulcers and always suffered with stomach issues in one way or another.

For years I was embarrassed, frustrated and down-right mad!  Why couldn’t they fix what was wrong?  However, unlike some people with celiac disease, I wasn’t diagnosed as a child…nor as a teen…nor even as a young woman.  Mine was diagnosed well after 50! Talk about a medical mystery!

It was so severe that I was unable to make a 30 minute drive without plotting the route and discovering if there was a shop with a restroom nearby.

Thank God for the gastroenterologists, who have been caring and supportive, have provided information, guidance and so much more. Yes, it was difficult the first few months, but I took it on as a challenge to be met.

That’s why I’m really hoping to “Pay-it-Forward” by helping anyone who may need some guidance or reassurance. My recipes are both “semi-homemade” and “scratch,” and if I can provide photos along with as much description as I can to help you get cooking gluten-free, then that’s what I’ll do.

My biggest message to people with celiac disease or non-celiac gluten sensitivity (NCGS) is, please don’t feel isolated.  More and more, it seems as if gluten intolerance and celiac disease are coming to the forefront. And thank goodness for strides being made in our behalf by organizations like the National Foundation for Celiac Awareness.

Here is just one of my gluten-free recipes that I’m so excited to share with you!

Cheese-Filled Coffee Cake

Cr. Cheese Coffee w Whole

Ingredients:

Cream Cheese Filling:

  • 6 oz. cream cheese – room temperature
  • ¼ cup granulated sugar
  • ½ tsp. lemon juice

Dough Ingredients:

  • 1 ½ cups Gluten-Free Bisquick
  • 2 large eggs
  • 1/3 cup milk (I used Lactaid 2%, but any is fine)
  • ¼ cup butter – softened, room temp is fine)
  • 1 tsp. gluten-free pure vanilla extract
  • 1/3 cup granulated sugar

Crumb Topping Ingredients:

  • ¼ cup light brown sugar
  • ¼ cup softened butter – room temp
  • 1/3 cup all-purpose gluten-free flour blend (Bob’s Red Mill is fine.)
  • Small amount of confectioner’s sugar for dusting on top when it’s done.

Directions:

  1. Preheat the oven to 375 degrees.  Generously grease a round 9 in. cake pan.  (I used margarine)
  2. Well, you’ve greased the pan liberally, so set it aside.  First, mix the filling in a small bowl and set aside.
  3. In a large bowl, mix the butter, milk, eggs, vanilla and sugar.  Gradually add the flour and mix until well combined.  Spread about a little more than half of the batter in the bottom of the pan.
  4. Next put the cream cheese filling on top and try to spread around. (It may be difficult, but using the back of a tablespoon works well.)
  5. Lastly, put the remainder of the dough batter on top.
  6. In a small bowl, using a pastry blender tool or 2 forks, combine the topping ingredients until it resembles crumbs. Sprinkle over the batter in the pan.
  7. Bake for about 25 minutes. Ovens vary so take a peek after 20 minutes. A tooth pick inserted into it should come out clean and dry when done.
  8. Cool well before dusting the top with sifted confectioner’s sugar, if you like.  After cooling, be sure to keep covered for freshness.

That’s it!

About Annette Marie

Annette Marie
Annette is a native New Yorker, now living in New Jersey.  Since she was diagnosed with celiac disease well after the age of 50, Annette has made it her mission to raise awareness in the hopes that others won’t have to live for years with unexplained symptoms as she did.  Some of Annette’s recipes are inspired by traditional Italian recipes, but she adds other original gluten-free recipes to the mix.  Her “semi-homemade” and from “scratch” recipes are meant for busy families eating gluten-free.  For more of Annette’s gluten-free recipes, visit her blog at www.BestLifeGlutenFree.com.

April 3, 2013 at 9:26 am 1 comment

Gluten-Free, Miami and Me

I don’t know how many of you are like me but when I travel, I pack most of my food with me so that I know exactly what I am eating at all times.  That usually means one suitcase full of food including my handy Magic Bullet for my morning gluten-free shake.  But a few weeks ago, I was off to South Florida with the National Foundation for Celiac Awareness (NFCA) team and there was no room for all of my food.  This made me a little nervous, but I knew that I could manage this trip because of all the additional knowledge I’ve gained from working with NFCA.  Plus, everyone I would be meeting would be gluten-free, so how hard could it be?

The flight down wasn’t too bad since I had armed myself with ThinkThin bars (there’s always 2 in my bag) and bottled water.  By the time I checked into the hotel, it was so late there was no need to eat.  The next morning, I took another bar and water with me for breakfast and was off to visit a member of our Gluten-Free South Florida Group.  We spent time talking and sharing our stories of diagnosis- guess who else travels with food?  Isn’t it a great feeling when you realize you are not alone in your pursuit of gluten-free food and desire not to be cross-contaminated?  It’s like a big hug from the world telling you it will all be okay.

Dinner worked out well that evening at Seasons 52, a restaurant that had a gluten-free menu.  Even though they are a chain restaurant, I went with another member of the South Florida Gluten-Free Group who has eaten there many times and felt safe in her recommendation.  Plus, I was starving!

The following day was literally a GREAT day.  Alice Bast, NFCA’s Founder, was invited to speak at a country club in Gulfstream, Florida.  They were trained by NFCA’s Gluten-Free Resource Education and Awareness Training (GREAT) Kitchens program, so the entire meal was gluten-free and I felt confident the chefs understood safe gluten-free food preparation.  If any of you have heard Alice speak, you know that she is dynamic in her presentation and her passion for celiac and gluten-sensitivity radiates from her inner core.  The crowd of more than 100 was in tune with gluten-free and more than half knew about celiac disease or are personally affected by this autoimmune disorder.  They all had such amazing questions and were engaged throughout the evening.  Most of the guests were also shocked at how delicious the gluten-free meal was and the flour-less chocolate torte was exquisite!  It was so great to be surrounded by people who understood the need for safe (and tasty!) gluten-free food.

My final day, I visited with a doctor who has non-celiac gluten sensitivity.  We met at his home where he made me a fabulous gluten-free grilled cheese on Udi’s bread.  Oh, and truth- we split a gluten-free chocolate bar.  After talking for three hours about all things gluten-free and NFCA, I had to go or I would have made myself at home for dinner.

Now what is it that I want you to take away from my trip south?  I survived and thrived without a full suitcase of food.  We have an amazing and inspirational community that I am fortunate to meet on my travels and in the Philadelphia region.  All of you teach me something new in our conversations and emails.  I leave tonight for overseas…with just 3 bags of gluten-free food.  I’m not scared, I’m confident.  But I wouldn’t be if I hadn’t found NFCA and the amazing gluten-free community.  Thank you for giving me my wings back.

- Kimberly

March 18, 2013 at 11:48 am Leave a comment

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