Cinnamon Rolls Helping to Find a Cure - National Celiac Awareness Month ~

Prominent Bay Area Gluten-Free Baking Company Teams Up to

Help Find a Cure for Celiac Disease

Mariposa Baking and The University of Chicago Celiac Disease Center

Celebrate National Celiac Disease Awareness Month in May

Mariposa Baking of Oakland is partnering with The University of Chicago Celiac Disease Center for National Celiac Disease Awareness Month in May. This unique partnership, formed through a strong desire to generate more awareness of celiac disease on the west coast, brings together the Bay Area’s preeminent 100% dedicated gluten-free bakery and a world leader in celiac disease research.

Throughout the month of May, Mariposa Baking’s retail locations and online shop will offer their customers the opportunity to participate in this fundraiser. By purchasing a designated sweet or savory gluten-free baked good, a portion of the sale will go directly towards funding the work of The University of Chicago Celiac Disease Center. Mariposa Baking has chosen its two most popular items; their sandwich bread and cinnamon rolls, both of which can be purchased in their retail locations and online store.

“Mariposa is committed to the long-term health of our customers and The University of Chicago Celiac Disease Center is doing great research to improve the lives of people with celiac disease,” said Patti Furey Crane, founder of Mariposa Baking. “We’re happy to support the work of the University of Chicago Celiac Disease Center and to enable our customers to participate in this fundraising effort as well. We look forward to great success.”

May is National Celiac Disease Awareness Month. The focus is to raise awareness about celiac disease and non-celiac gluten sensitivity (NCSG). Approximately 3 million Americans have celiac disease. There is no evidence-based data to indicate how many have non-celiac gluten sensitivity.

            “We are delighted to be partnering with Mariposa, a company that not only delivers delicious gluten-free products to those who require the diet, but also demonstrates their commitment to the community with substantial efforts to help raise much-needed awareness and funds,” said Carol M. Shilson, executive director at The University of Chicago Celiac Disease Center. “Our programs and services educate thousands of consumers and medical professionals across the country each year and our research is truly leading the way to a cure.”

Event Details: May 1 – 31, 2013

- Locations: Mariposa’s Bakeshops:

o   Oakland Bakeshop: 5427 Telegraph Ave., D3, Oakland, CA 94609

o   SF Bakeshop: 1 Ferry Building Plaza, Shop 32, San Francisco, CA 94111

o   Tel: 510-595-0955

For more information about this event, details about this partnership or celiac disease, please visit: www.mariposabaking.com. For information about The University of Chicago Celiac Disease Center, please visit: www.cureceliacdisease.org.  

About The University of Chicago Celiac Disease Center:

The University of Chicago Celiac Disease Center is an international center of excellence providing comprehensive patient and professional education, expert diagnosis and treatment for both children and adults, groundbreaking bench and clinical research, and active leadership in advocacy efforts. The Celiac Disease Center is part of the University of Chicago, a 501(c)(3) nonprofit organization.

About Mariposa Baking:

Our start was simple.Patti Furey Crane, Mariposa’s founder, craved high-quality sweets while pregnant with her first child. Finding few options at the time, she set out baking them herself. And so, in 2004, Mariposa was hatched. Mariposa’s mission – create wholesome, hand-crafted food using the finest natural ingredients. Our certified green bakery also houses our first retail bakeshop. We have two storefront locations, uor Oakland Bakeshop and our new SF Bakeshop, est. 2012 and located inside the Ferry Building, where we’re able to bring daily bread and hand-crafted sweets to San Francisco’s gluten-free community. We have an online store for customers outside of the Bay Area, distribution to natural foods stores on the West Coast and we service many local restaurants with our artisan breads and pizza crusts. We have a passion for- the baked goods we make, the creative journey we’re on, and the communities we serve.

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The beginning of something new...

In last week's blog post I posted in black and white that I was setting out on a 'cooking quest' of sorts, to create a new meal each week using a different recipe(s) from my plethora of lovely cookbooks that sit in my kitchen looking so pretty and collecting dust. I realized after I posted that lofty statement this could be quite a commitment and one that might be challenging to live up to, however, a great chance to be inspired and learn some new "moves" in the kitchen!

I decided on Wednesday that I was going to cook something from Cristina Ceccatelli Cook's third and newest cookbook titled, "Cristina's of Sun Valley - Con Gusto!" It's a beautiful book loaded with her native Italian recipes and beautiful photos. In this book she's also includes many gluten free recipes, which I'd like to think were written just for me considering I'm a loyal customer of hers, but I'm seriously doubting that I was her inspiration. The irony of choosing one of her recipes, having only received her new book in the mail the week prior, was that Cristina actually called me this same day! It's not often that your phone rings and the caller ID states, "Cristina - Sun Valley" calling. Ironically, I had called her restaurant the day before to place an order of gluten free focaccia bread and a few other items. (If I haven't mentioned before, Cristina's in Sun Valley makes the best GF bread I've ever eaten!) Because Cristina is an amazing business woman and fastidious over attention to detail, she personally called me back to double-check my order and chat about a possible gluten free article I'd interviewed her for a while back. It's always such a pleasure to speak with her. She has a vivacious personality backed with kindness and yes, amazing talents in the kitchen. During our phone conversation I was also able to congratulate her on such a beautiful third cookbook telling her that I'd be preparing one of her dishes for my blog post.

The choice for this post was easy - it's the first week of spring and I wanted to create a meal that was lighter yet loaded with nutrition, flavors, and color. I was stopped in my tracks on page 125 when I saw this gorgeous photo of black cod in a salsa verde - perfectly seared and resting on the most lovely white plate. That's it, I proclaimed! Then I moved onto find a typical Italian recipe for sautéed spinach, chard and kale...three of my absolute leafy greens. And finally, who can resist the nutty and rich flavor of quinoa with chopped green onions for a zip and some color.

There it is ...my menu for this week's spring blog post!

I really wanted to do Cristina's beautiful recipes justice...my only shortfall came in the cooking of the cod. Why is it that cod prepared in a restaurant always stays in ONE PIECE, never falling to pieces as it does every time I've cooked it at home?! Can someone please answer this for me? Sorry Cristina...I did my best, but the flavors were terrific.

Black Cod in Salsa Verde ~
Serves 6 (feel free to modify depending upon needed servings)

- 2 Pounds black cod, cut in 6 pieces

- 2 Cups Italian parsley leaves

- 2 Cloves garlic

- 1 Tbsp. capers, plus 1 tsp. caper juice

- 1 Oil-packed anchovy

- 2 Tsp. red wine vinegar

- 1/2 Cup plus 1 Tbsp. extra virgin olive oil, divided

- Salt and freshly cracked black pepper

- 1 Tbsp. finely grated lemon zest

- 6 lemon wedges

Rince the cod and set aside to dry while you make the salsa verde.

On a cutting board, finely chop the parsley with the garlic, capers and anchovy. Transfer to a small bowl and stir in the caper juice and vinegar. Stir in 7 tablespoons of the olive oil and season to taste with salt and pepper.

In bowl, toss the cod with 2 tablespoons of salsa verde.

In a large skillet, heat the remaining 2 tablespoons olive oil. Add the cod, skin up, and cook over high heat 3 to 4 minutes. Turn the fish and cook 3 minutes, or until the cod flakes.

Transfer the cod to a warm serving plate, spoon a little salsa verde over the fish, and sprinkle the lemon zest. Serve with lemon wedges.

Sautéed Spinach, Chard & Kale ~ 
Serves 4

- 2 Pounds spinach, chard or kale (I cooked all three)

- 1 Tablespoon extra virgin olive oil

- 1 Clove garlic, thinly sliced

- A squeeze of fresh lemon juice

Blanch greens in boiling, salted water 2 to 3 minutes for spinach, 8 to 10 minutes for chard and kale. Drain and squeeze out water, and sauté with olive oil and garlic 1 minute. Add a little lemon juice before serving.

If you are not going to use all of your greens immediately, squeeze into balls and refrigerate until later...but I'm betting that you'll eat them all.

The finished product was really lovely and the flavors all worked well together. Though the fish prep seems a big lengthy, it's really an easy meal to put together. For more amazing recipes that you will absolutely devour, pick up one of Cristina's beautiful cookbooks - you'll be very pleased that you did.

Con Gusto!!

The last winter recipe...

As these long and dark winter days quickly slip by making way for spring that's just around the corner...literally, I've decided to post one final winter recipe that's perfect for a cozy night in.

Lentils always conjure up the idea of flavorful, heartier meals and they are so darn versatile. I love them...almost as much as quinoa...not that they are in competition, however. They actually go quite well together in colder salads, but that's another recipe. For this dish I decided to utilize everything I had in my fridge that would compliment lentils and add some good flavors. I found some fresh, organic zucchini, some red peppers, a shallot and ohhhh  yum, some delicious sausages that added just the right amount of smokey flavor and some robustness to the dish. This is how I cook most days...always keeping fresh essentials stocked in the 'crisper' but usually making dishes up on the fly, seasoning as I go along and experimenting with flavors. Of course, this adds to the risk factor of cooking something that could turn out to be disastrous or mis-measured, etc. but I kind of enjoy taking my chances. However, with that statement made...I have some new news!

Beginning next week my blog is going to become the "testing ground" and post for a recipe a week...meaning, I'm going to do my best to choose a new recipe every Thursday or Friday evening from the plethora of cookbooks I have in my library (that look so pretty, yet are rarely utilized!), and feature the results here...along with photos and discussion around the cookbooks themselves! Fun and a big undertaking, but as I was trekking my way around the reservoir this afternoon the idea hit me...and it's sticking. I'm excited!

Back to the lentil and sausage with sautéed veggies...I ended up cooking an insane amount of lentils which lasted me for several days, but you can certainly cut down or add to this recipe very easily.

- 2 cups freshly cooked French lentils, 1 cup cooking liquid reserved

- 2 organic spiced sausage (of your choice - pre-cooked) 

- 1/2 cup organic gluten-free vegetarian broth 

- 2 organice medium zucchini 

- 1 cup red and yellow peppers (marinated are best)

- 1 medium shallot, minced

- 2 Tbsp. feta cheese

- 2 Tbsp. olive oil 

- 1/2 tsp. red pepper flakes

- 1 tsp. organic garlic salt

- sea salt and pepper to taste

Keep lentils warming in a separate pot (add the broth in with the lentils) while you sauté the shallots in olive oil until tender. Then add in thinly sliced zucchini and peppers. Sauté all ingredients until al dente, then add in the sliced sausages adding with them the red pepper, garlic salt along with salt and pepper (to taste). Cook all for 6-8 minutes on medium flame to meld flavors.

Serve cooked lentils on bottom of the plate and then gently add the sausage and vegetable mix over the lentils, as desired. Allow to cool for a minute then add the feta cheese. Given the heartiness of this dish, I chose to forgo any starches and instead, paired with a lovely glass of merlot. A sliced pear was the perfect dessert.

Enjoy!!

London Calling - Gluten Free Dining

I was asked by Karen Broussard, Founder of GlutenFreeTravelSite.com to review restaurants in London, while meeting up there with my best friend, to be featured on her amazingly unique and resourceful website. Have a read and definitely try these terrific restaurants when you're visiting one of the world's most international AND gluten-free friendly cities!

(As published on GlutenFreeTravelSite.com)

Dining Gluten Free in LONDON

If you're an American looking for a fun international travel destination -- where there's no language barrier (except for the great accents!) -- and where maintaining a gluten free diet is relatively easy, you'll want to consider London. 

As our Featured Reviewer on GlutenFreeTravelSite this month will attest, shopping for gluten free grocery items is easy (items are well-labeled so you can readily tell what's gluten free). And dining out during her recent trip to London over New Year's went even better than Aimee anticipated. She found that many restaurants had Gluten Free Menus, and others were knowledgeable and able to communicate exactly which menu items were safe too eat -- and tailor certain offerings to make them gluten free, if needed. 

Aimee shares three of her favorite "gluten free friendly" restaurant discoveries in our Featured Review this month, starting with an elegant restaurant between Chelsea and South Kensington (and not far from great shopping in Knightsbridge or on King's Road). Whether you dine there for lunch or dinner, you'll find the wait staff friendly and their knowledge of gluten free options impressive. Aimee enjoyed a perfect Italian dinner consisting of a wonderful endive, pear and Gorgonzola salad, followed by an exquisite rissotto, and capped off with a decadent panna cotta. 

Aimee found two other restaurants particularly noteworthy on her trip: a restaurant well-known by locals and named after Princess Margaret, who used to be a frequent guest. This West London restaurant evokes the feeling of a farmhouse kitchen in the English countryside. Huge wooden tables display candles dripping wax down old wine bottle candelabras, and the atmosphere, food, service, and affordable prices left Aimee wanting to return. 

Since no trip to London is complete without seeking out some of the wide variety of cuisines from around the world, Aimee highlighted a particular favorite find of hers: a small Lebanese restaurant that was packed at lunchtime...but worth the wait for one of the tables. Located on a tiny cobblestone street, this unexpected discovery was one of the culinary highlights of Aimee's trip. The fresh, flavorful food -- most of which was gluten free to cater to the restaurant's many GF diners -- was an absolute delight. (You can read more details about all three of these restaurants on our Featured Review page.)

Aimee left London feeling great about her gluten free experiences -- and happy to confirm that this exciting, vibrant city can be a very safe place for Celiacs to travel and dine like Kings or Queens!

Have you been to London? What were some of your favorite restaurants? Feel free to click the Comments button below and share your recommendations -- or submit a quick review to GlutenFreeTravelSite so that others visiting or living in London can benefit from your recommendations! 

Have another favorite "gluten free friendly" destination -- in Europe or someplace else around the globe? We'd love to hear about your experience! 

Bloom Where You're Planted...

It's been quite some time since I last posted anything on this blog - sorry. This new year has brought with it an abundance and overload of change, travel, moving, new career opportunities, moving...did I mention moving?? Ugh. All positive and transitional happenings, however, yet still daunting enough (at moments) to cause me the need to stop and "smell the roses" in order to find adequate space to be present and aware of all that's actually transpiring. Truth be told, I'm in a growing spurt! 

In the midst of this crazy time I had the opportunity to attend the Gluten & Allergen Free Expo that was held in San Francisco this month, representing the University of Chicago and our board. As I had mentioned in a previous post, I'm serving now as their only out-of-state board member. Attending and working the event was very interesting and enlightening, to say the least. Since I was diagnosed with celiac disease close to 13 years ago, it was impressive to now see the sheer volume of GF-founded businesses being represented at the Expo vs. back in my day of diagnosis. During both days of the event my colleague and I would take turns walking the expo floor and I found myself almost in awe of just how many GF products were being represented! From cookbook authors and magazine publishers to an abundance of bakery mixes, cookies, cupcakes, crackers (a lot of products beginning with the letter "c")...and even one hyperbolic chamber! Yes, you did read correctly! All those years my best friend has suggested that I "live in a bubble," well, now that can actually become a reality! 

Be sure to visit the GF Expo site - they offer expos throughout the U.S. and are a great place to pick up tons of sample products, information and emotional support from fellow celiacs who seem to always want to share their stories and tips. 

Another interesting article that just came out in today's New York Times Opinion Page titled, "Who has the guts for gluten?" This second sentence is what really caught my attention, "But the rapidly increasing prevalence of celiac disease, which has quadrupled in the United States in just 50 years, is still mystifying." I have my own personal theory on this rapid increase of CD but I'll keep it to myself for now...it has something to do with the massive amount of chemicals and fillers pumped into our foods, but of course, I'm not a doctor! The other interesting mention in this article was around the idea of "faster diagnosis time" in the U.S. could be the cause of seeing such rapid increase. I do know to some degree this is true, however, on a more real and humanistic level I still receive calls and speak with people all of the time who have been struggling with blatant CD symptoms yet their "highly-trained" docs delay and delay testing for CD. It's astonishing to me that the average newly diagnosed person has still suffered for years prior to finally receiving an answer. It's a very frustrating conversation and reality.

One final and very exciting note, GlutenFreeTravelSite has launched their new iPhone and Android apps giving users direct access to the site's dining and travel reviews from their handheld smartphones! 

Now, fans of GlutenFreeTravelSite will be able to access the site’s thousands of dining and travel reviews when “on the go” using either iOS or Android powered devices. The user-submitted reviews of restaurants, bakeries, markets, hotels, resorts, and B&Bs throughout the U.S. and around the world are searchable by town or zip code and can be mapped and shared with others. A special reminder service within the Dine Gluten Free app also allows users to save “must try” establishments in areas they’ll be visiting – and then receive an alert on their mobile phone when they’re in close proximity.

Be sure to download one of the FREE apps today and start using them to find your favorite GF restaurants and submit your reviews. 

Have a great week everyone - I promise to write soon!

Gluten Free Dining in Chicago ~

Dining out gluten free in Chicago is pretty dreamy. I had no idea just how dreamy until I spent four days in the Windy City this month and was wined and dined in gluten free style all around the beautiful city! I was invited to Chicago to attend the Preceptorship Program through the University of Chicago Celiac Disease Center (www.cureceliacdisease.org), due to the fact that I'm now sitting on their Advisory Board. It's truly an honor and I realize that I've finally found my small (but meaningful) place in the world of Celiac Disease support and research.

The entire four-day experience was a joy and a complete whirlwind! It all began on a very rainy morning in San Francisco on a flight to Chicago I was certain would be delayed or cancelled...but the gluten free Gods were watching out for me and my Virgin Airlines flight took off without issue, even landing early. My mystery host and ride from the airport was the Chair of our advisory board, Lisa. We had never met until she pulled up in front of baggage claim but I knew from the moment we first spoke on the phone this past summer, she was an awesome lady! Lisa's the kind of person who's energy and spirit transcends a phone line, immediately exuding such a wonderful sense of her lovely personality. Needless to say, our senses of humor aligned very quickly and we've decided that we're forever going to be GF colleagues and friends.

I was welcomed into Lisa's home by her beautiful family, as well as being welcomed during the week by all of the board members with such warmth and friendliness. I'm not sure if it's a "midwestern character trait" to be so friendly, or perhaps it comes from the fact that we're all passionate about the same cause, finding a cure for celiac disease, while supporting one another along the way.

One of the highlights of my trip happened shortly after Lisa and I met at the airport. She took me to a family favorite restaurant, DaLuciano's, (http://www.dalucianos.com) in River Park just outside of Chicago...where they serve homemade gluten free Italian food that will make you weep. Seriously, I did when my plate of lasagna arrived! 

                                                

But even prior to the lasagna there was a smattering of deliciousness steadily arriving at our table. The sweet owner, Rosa, ordered several appetizers for us...fried mozzarella wedges (seen in above photo), along with bruschetta made with their freshly baked GF bread, and fresh garlic bread. It was a feast for the eyes and the stomach. It honestly took me several minutes to believe that all of this wonderful looking food was totally gluten free, and that I could eat it without concern!

One of the most impressive parts about DaLuciano's is the fact that the restaurant has two kitchens separated by a small hallway. One of the kitchens is entirely dedicated to gluten free food preparation! The other is the main restaurant kitchen. Let's just say, they take gluten free cooking very seriously there and to an entirely different level. It's an extremely professional operation.

They even have a dedicated gluten free hot oil fryer and separate prep areas, ovens...along with an entirely stocked kitchen that's never seen one crumb of gluten.

This is DaLuciano's gluten free freezer which holds all of the plentiful GF products their restaurant has become so well known for, such as raviolis, lasagna, cannolis, focaccia bread, pizzas and much more...

And please...let's not forget about dessert! Rosa creates her own hand-rolled gluten free cannolis, to boot! I hadn't eaten a cannoli or tiramisu in years until this fateful evening when it was impossible to resist the robust dessert options. It's not often that authentic Italian food is prepared gluten free with such care, passion, and knowledge. You see, three of Rosa's seven children have Celiac Disease, therefore, ensuring that every GF item on the menu has been carefully created by Rosa, herself.

The next time you are visiting Chicago you absolutely must visit DaLuciano's for lunch or dinner...or perhaps you'll decide to visit the Windy City for the sole purpose of dining there - either way, it's completely worth it. It will truly be a dining experience that won't easily be forgotten and the best part is...most of the GF foods at DaLuciano's can be purchased and taken with you! 

Buon Appetito e Buon Natale!

Tieton Cider Works = Happy GF Holidays!

A cider/cocktail tasting of our own at Restaurant Zoe in Seattle!

I had the pleasure of working in Seattle this last week on projects for my Aunt and her husband's wonderful micro hard cider company, Tieton Cider Works. They've been producing cider now for over four years and their timing couldn't have been more perfect. 

The world of artisan hard cider has grown exponentially during the past five years in the United States, becoming the fastest growing segment of the alcoholic beverage market, with an astounding 65% growth rate this year alone. Simply amazing.

The other terrific fact, especially if you are a Celiac, is that hard cider is taking the beverage industry by storm, not to mention, offering those with Celiac Disease or gluten intolerance another delicious and gluten-free beverage to add to our “safe to drink” list. I'm personally very happy to make room on my "favorites list" for this timely and delicious beverage! 

The photo above is a great example of hard cider's variety and ease of compatibility as the perfect base for cocktails, as well! The beautiful beverage in the martini glass was mine! I don't get to drink martinis given that Vodka (unless 100% potato) is on the big no-no list for a Celiac given that it's a pure grain alcohol. Our bartender, understanding the limitations of gluten-free cocktails, created a wonderful concoction using Chateau Pellehaut Armagnac Brandy, simple syrup, Tieton Cider's Wild Washington Apple Cider and a peel of lemon. It was smooth and just the perfect flavor combination given that the cider nicely tempered the brandy making it wonderfully drinkable...too drinkable!

On a side note - it's definitely worth mentioning to any and all Celiacs visiting Seattle or to you local residents, Restaurant Zoe is a safe-haven for those of us GF eaters. I was very impressed with every one of their servers and staff. All were so patient through my triple-checking of every item that I bit into and were very informed about the proper protocol for eating safely and gluten-free in a restaurant. From start to finish they didn't miss a step and the food was fabulous - really. Eat at Restaurant Zoe and of course, inform the staff of your very specific dietary needs, but trust that they do "get it!"

On to the fun stuff...for anyone who wants to taste and enjoy Tieton Cider Works varieties definitely keep reading. All the information you need to fulfill your holiday wish list, for even the pickiest relative is right here - and of course, what better gift for a gluten-free friend or family member (or yourself) than cider?! Remember to have plenty of cider on hand to share with friends, take to parties and serve with all of your holiday meals. And since we've abundantly established that cider is now the new food friendly beverage, order up! 

 

TSW has made it so easy for your shopping this year. You can mix their 750ml bottles, order a sample box of the 500ml bottles, try the new port style cider or ice cider, 

and join their cider club!

  

 HOLIDAY OFFERINGS & GIFT IDEAS      

       

This is the new line up of all Ten of TSW's Products.   

  

Cider makes the perfect gift for everyone on your personal or business list.  Click here to purchase Tieton Cider Works Cider! You'll see that they have selected products to work together, and they give you the flexibility to make your own selections. Gift wrapping and your personalized message are included.

  

Be among the first to taste new releases and special offerings including any Small Batch Releases for Members only. TSW Cider Club is on the website, and makes

a terrific gift for the cider lover in your family! It truly is the gift that keeps coming, with four different shipments throughout the year. 

The December shipment includes one bottle of Tieton Frost and one bottle of Tieton Wind.

Click here to learn more and join the Cider Club! 

Enjoy and Happy Holidays!