Wednesday, August 29, 2007

MEETING: WESTCHESTER SUPPORT GROUP

I'm not just an admirer of the Westchester Celiac Sprue Support Group (WCSSG)—I'm a member of the group, too.

WCSSG kicks off its 2007-2008 season from 2-4 pm on Sunday, September 16, 2007 with guest speaker Beth Hillson, founder of glutenfree.com and President of the American Celiac Disease Alliance.

Try to get there on the early side, because the vendors include Joan's GF Great Bakes as well as Enjoy Life Foods, Maxwell's Kitchen, and WCSSG member Annalise Roberts with her cookbook Gluten-Free Baking Classics.

The meeting takes place at Phelps Memorial Hospital Center at 701 North Broadway at the intersection of Routes 9 and 117 in Sleepy Hollow, New York. You can get there by taxi from the Metro-North station in Tarrytown, but if you're reasonably fit you can also walk there (give yourself at least 45 minutes and check a map in advance) from the Philipse Manor Station.

In other news, the WCSSG-sponsored GFRAP restaurant Frascati now offers gluten-free pizza with crusts from Still Riding Pizza. There's a change in ownership at Frascati, but it looks like the restaurant will remain in GFRAP.

And, judging from the WCSSG member newsletter, it seems that one or two area restaurants will soon join the roster of GFRAP, which still welcomes volunteers. For volunteer information, contact area coordinator Liz Lebo.

5 comments:

maya said...

do you have ideas for places around manhattan where I can buy gluten free challah (jewish bread)? thank you, maya blank.

Anonymous said...

Hi, I'm trying to find a recipe similar to the sweet bread (or rolls, maybe) that Rissoteria serves. I've never been there, and have never done GF cooking before, but a dear friend has asked me to find the recipe for them, and I don't really know where to start!

David Marc Fischer said...

Hiya, Maya--I suggest you give Josef's Gluten-Free a call and let the folks there know your situation. Maybe someone there can help you out. (Incidentally, the last time I tried the rice bread, it tasted like challah to me, but otherwise it is not challah.) Also, consider this recipe and the comments that follow.

Anonymous, maybe the Risotteria bread question is about the restaurant's breadsticks. The recipe was recently published in The New York Times, but it might need some tweaking. See here and consider contacting Risotteria correctly if that's not enough.

ben cappel said...

Hi David -- can't help but chime in for Maya, but Everybody Eat's has a GF Challah. It's pretty good, makes good french toast, etc!: www.everybodyeats-inc.com

David Marc Fischer said...

Thanks, Ben!