Coming March 12, 2009
The Celiac Chicks will host the fourth annual Evening with the Paul Taylor Dance Company fundraiser at 7pm on Thursday, March 12, 2009, at City Center. Tickets range from $15 to $250; click here for more details about ordering so that a portion of the proceeds will go to the Celiac Disease Center at Columbia University (CDCCU).
The program represents a range of moods, from the camp comedy of Funny Papers to the atheletic grace of Esplanade to the grave power of Scudorama. Afterwards come desserts from various sources including Risotteria, Shabtai Gourmet, and Foods by George.
Here's some background on Taylor.
Source (4:23)
Showing posts with label Foods by George. Show all posts
Showing posts with label Foods by George. Show all posts
Thursday, February 19, 2009
Tuesday, October 14, 2008
Gluten-Free Articles from NYC to Alcatraz
Rosemary Black's Daily News article "Eating gluten-free will help combat celiac disease" (October 6, 2008) offers an overview of celiac disease and notes the arrival of a new book, Gluten-Free Baking with The Culinary Institute of America. The article includes a recipe for a gluten-free Red Velvet Cake from the book, which is written by CIA chef Richard J. Coppedge with a foreword by Foods by George entrepreneur George Chookazian.
And Newsday recently ran the Merle English article "Man swims off Alcatraz for sister with celiac disease" (October 12, 2008), which describes how Great Neck gastroenterologist David Milkes dedicated his August 2008 "Alcatraz Challenge" swim to raising awareness about celiac disease. His sister suffered troubling symptoms for three years before his partner Chaim Abittan diagnosed her with celiac disease. Milkes raised more than $5,000 with his swim and donated the dough (gf, of course) to the Celiac Disease Center at Columbia University (CDCCU).
So please note that David Milkes and Chaim Abittan are two Long Island doctors who seem to know their celiac stuff.
And Newsday recently ran the Merle English article "Man swims off Alcatraz for sister with celiac disease" (October 12, 2008), which describes how Great Neck gastroenterologist David Milkes dedicated his August 2008 "Alcatraz Challenge" swim to raising awareness about celiac disease. His sister suffered troubling symptoms for three years before his partner Chaim Abittan diagnosed her with celiac disease. Milkes raised more than $5,000 with his swim and donated the dough (gf, of course) to the Celiac Disease Center at Columbia University (CDCCU).
So please note that David Milkes and Chaim Abittan are two Long Island doctors who seem to know their celiac stuff.
Saturday, September 20, 2008
Discount on Baked Goods at Whole Foods
Select locations of Whole Foods in the greater metropolitan area are offering $2 discounts on items from the Whole Foods Market bakery section through the end of October. The "Take $2 off purchases of $10 or more" promotion includes gluten-free goods baked by Whole Foods as well as other items, such as those made by Foods by George and Aleia's. So if you've been curious about Aleia's but turned off by the Whole Foods markup, this discount might lessen the pain.
The offer applies in some—but apparently not all—locations in Connecticut, New Jersey, and New York, including all five—yes, five—Manhattan locations. (Apparently there's a new Whole Foods in Tribeca at 270 Greenwich Street.) To the best of my knowledge, no other boroughs are represented.
The offer applies in some—but apparently not all—locations in Connecticut, New Jersey, and New York, including all five—yes, five—Manhattan locations. (Apparently there's a new Whole Foods in Tribeca at 270 Greenwich Street.) To the best of my knowledge, no other boroughs are represented.
Saturday, January 19, 2008
COOKING BOWLING DANCING FUNDRAISING!
Suddenly there are at least three very different fundraising events coming up for the Celiac Disease Center at Columbia University (CDCCU). Here they are, in chronological order.
Monday, February 4, 2008 (6:30–9:30 pm)
Cooking by the Book
13 Worth Street, New York, NY
Culinary team building, dinner, drinks
Registration: $220
RSVP by Monday, January 28 to Cynthia Beckman (cb2280 at columbia.edu)
Mail a check payable to Trustees of Columbia University to
Wednesday, March 5, 2008 (5:45 pm/curtain 7:00 pm)
Paul Taylor Dance Company with Foods by George
New York City Center
West 55th Street between 6th and 7th Avenues, New York, NY
Reception, silent auction, dance performance, dessert
$35/65/120 tickets ordered by mentioning code CDC at box office or through CityTix at 212-581-1212
Sponsored by The CeliacChicks
Sunday, March 9, 2008 (1:00-4:00 pm)
Bowling Bash
AMF Syosset Lanes
111 Eileen Way, Syosset, NY
Unlimited bowling, silent auction, refreshments
Adults and Teens $40, Children (12 and under) $25
Registration requested; for more info, contact Randi Albertelli at rsquared31 at optonline.net
Suddenly there are at least three very different fundraising events coming up for the Celiac Disease Center at Columbia University (CDCCU). Here they are, in chronological order.
Monday, February 4, 2008 (6:30–9:30 pm)
Cooking by the Book
13 Worth Street, New York, NY
Culinary team building, dinner, drinks
Registration: $220
RSVP by Monday, January 28 to Cynthia Beckman (cb2280 at columbia.edu)
Mail a check payable to Trustees of Columbia University to
Cynthia Beckman
Director of Development/Administrator
Celiac Disease Center at Columbia University
Harkness Pavilion
180 Fort Washington Avenue
Suite 934
New York, NY 10032
Wednesday, March 5, 2008 (5:45 pm/curtain 7:00 pm)
Paul Taylor Dance Company with Foods by George
New York City Center
West 55th Street between 6th and 7th Avenues, New York, NY
Reception, silent auction, dance performance, dessert
$35/65/120 tickets ordered by mentioning code CDC at box office or through CityTix at 212-581-1212
Sponsored by The CeliacChicks
Sunday, March 9, 2008 (1:00-4:00 pm)
Bowling Bash
AMF Syosset Lanes
111 Eileen Way, Syosset, NY
Unlimited bowling, silent auction, refreshments
Adults and Teens $40, Children (12 and under) $25
Registration requested; for more info, contact Randi Albertelli at rsquared31 at optonline.net
Sunday, November 25, 2007
KEEPING KIDS HEALTHY: CELIAC DISEASE
The celiac disease episode of Keeping Kids Healthy turned out to be an outstanding opportunity for families to learn about celiac disease, so I'm very sorry I didn't post about WNET's Saturday morning broadcast sooner than Friday night.
You can, however, get an idea of the episode in this very post and the episode's web page, and even order the episode on DVD for private or public screening. The segment used two case studies—one revolving around a little girl (Emma Teitelbaum), the other involving a teenage boy (Colin Leslie)—to discuss symptoms of the condition, the length of time that can pass before doctors even suspect it, ways that families can adjust to a gluten-free diet, and the reasons for family testing and continued family vigilance even when tests come out negative. (Celiac disease, which has a strong genetic association, can manifest at any time.)
Among those appearing on the segment were the show's host, Dr. Winnie King, as well as Dr. Peter Green (pictured), Dr. Govind Bhagat, and Cynthia Beckman of the Celiac Disease Center at Columbia University (CDCCU), and George Chookazian of Foods by George.
Like Susan Cohen's video Generation Gluten-Free, this episode of Keeping Kids Healthy seems very comfortable with its subject matter. Just about my only quibble is that it refers people to the Celiac Sprue Association but doesn't mention more organizations, such as the Gluten Intolerance Group (GIG), that have a better track record in terms of accuracy.
Photo of television: David Marc Fischer
The celiac disease episode of Keeping Kids Healthy turned out to be an outstanding opportunity for families to learn about celiac disease, so I'm very sorry I didn't post about WNET's Saturday morning broadcast sooner than Friday night.
You can, however, get an idea of the episode in this very post and the episode's web page, and even order the episode on DVD for private or public screening. The segment used two case studies—one revolving around a little girl (Emma Teitelbaum), the other involving a teenage boy (Colin Leslie)—to discuss symptoms of the condition, the length of time that can pass before doctors even suspect it, ways that families can adjust to a gluten-free diet, and the reasons for family testing and continued family vigilance even when tests come out negative. (Celiac disease, which has a strong genetic association, can manifest at any time.)
Among those appearing on the segment were the show's host, Dr. Winnie King, as well as Dr. Peter Green (pictured), Dr. Govind Bhagat, and Cynthia Beckman of the Celiac Disease Center at Columbia University (CDCCU), and George Chookazian of Foods by George.Like Susan Cohen's video Generation Gluten-Free, this episode of Keeping Kids Healthy seems very comfortable with its subject matter. Just about my only quibble is that it refers people to the Celiac Sprue Association but doesn't mention more organizations, such as the Gluten Intolerance Group (GIG), that have a better track record in terms of accuracy.
Photo of television: David Marc Fischer
Tuesday, July 10, 2007
AMERICAN CELIAC DISEASE ALLIANCE GROWS
The Westchester Celiac Sprue Support Group and Foods by George are among the eight new members of the American Celiac Disease Alliance (ACDA), the advocacy organization announced in a press release today.
Other ACDA members associated with the greater New York metropolitan area are Gluten-Free Living and the Celiac Disease Center at Columbia University. The group's President is Beth Hillson, founder of The Gluten-Free Pantry and a Vice President of Glutino USA/Gluten-Free Pantry.
The Westchester Celiac Sprue Support Group and Foods by George are among the eight new members of the American Celiac Disease Alliance (ACDA), the advocacy organization announced in a press release today.
Other ACDA members associated with the greater New York metropolitan area are Gluten-Free Living and the Celiac Disease Center at Columbia University. The group's President is Beth Hillson, founder of The Gluten-Free Pantry and a Vice President of Glutino USA/Gluten-Free Pantry.
Friday, April 20, 2007
THE CASE OF THE STARBUCKS BROWNIES
This post includes updates based on two customer service callbacks.
As you might have noticed, Starbucks is test marketing Aztec Ancho Chile [sic] Brownies that are labeled as GLUTEN FREE. This is how they look in a display case.
I'm glad that Starbucks is test marketing a gluten-free brownie in NYC. It's heartening to think that a chain as large and popular as Starbucks is showing interest in customers on gluten-free diets. It's exciting to think that I could basically step out of my apartment building and find a gf brownie within a minute, or that at some point I could easily get a gluten-free brownie (or, dare I imagine, gluten-free sandwiches and the like) at an airport, a highway rest stop, or wherever else Starbucks can be found.
That said, I have some comments that I sincerely hope will be taken as helpful by Starbucks and any others interested in marketing gluten-free food.
First: You must be sure that the food is gluten-free at all points in the production process. It should not, for instance, be cross-contaminated in the bakery (as was apparently the case with products from Florida's DeLand Bakery, which were incorrectly marketed as gluten-free for a considerable, confusing, and sickening time). [UPDATE 2 In a second customer service callback from Starbucks, I've been told that, while the brownies are prepared in a facility that processes gluten, measures are taken to prevent cross-contamination and that testing has measured the gluten content of the brownies at less than 20 ppm gluten, which would make it acceptable under many standards, including those currently being considered by the FDA.]
Second: You must make sure that the food does not become contaminated at the point of service, including the display case. In the case of the brownies, this probably means making sure each brownie is individually wrapped, perhaps like these Madelines, which are also sold at Starbucks.
Here is how long-trusted Foods by George packages its individually-wrapped brownies. (I'm sorry about the poor focus, but take my word for it: It's well-wrapped and pretty well-labeled.)
Third: You must make sure the ingredients are clear and available to anyone who is interested in them. I asked a friendly barista about the ingredients, but that person was unable to find that information. Today I called customer service at Starbucks and spoke with a nice customer service representative who couldn't find out the ingredients but told me a specialist would look into the matter. [UPDATE I heard back from Starbucks the evening after I made this post. The ingredients are: sugar, whole eggs, unsalted butter, rice flour, chocolate liqueur, soybean oil, cocoa processed with alkali, corn starch, and less than 2% of each of the following: salt, vanilla extract, and spices (ancho chili powder, chili de arbo powder, and cinnamon).]
Fourth: Consider working with a reputable organization (such as the Washington-based Gluten-Free Certification Organization) to make sure your product will, in fact, be acceptable for people on gluten-free diets.
I am salivating over the prospect of buying gluten-free brownies at Starbucks, but so far I haven't taken the plunge. Yesterday I saw that they seem to arrive in sealed containers--
--but I'm not yet confident that they haven't been cross-contaminated in production or at the point of purchase, where (as pictured near the top of this post) they've typically been shoved amidst a bunch of gluten-containing items. I have little idea of what the ingredients might be--so, basically, the only indication that they're gluten-free is that little sign on the brownie that's being test marketed. [See above update for ingredient list.]
Today wasn't the first day I tried to get more information. Two days ago I phoned Starbucks to learn more and had a good talk with a different nice customer service representative who took my number so that a specialist could call me back with more information. So far I haven't gotten that follow-up call either.
I did learn that, because malt has been discontinued as a Starbucks extra, java chips are officially the only "problem" ingredient in the coffees that could be prepared at the counter. So that's good to know.
Thanks to The New York City Celiac Disease Meetup Group for the lead in the case.
UPDATE 2 I'm told the test marketing of the brownies will continue through mid-May.
It seems to me that the safest way to try the brownie is to either buy them in bulk, in the sealed plastic shell, or to order one out of the sealed plastic shell and watch to make sure no cross-contamination takes place.
Photos: David Marc Fischer
This post includes updates based on two customer service callbacks.
As you might have noticed, Starbucks is test marketing Aztec Ancho Chile [sic] Brownies that are labeled as GLUTEN FREE. This is how they look in a display case.
I'm glad that Starbucks is test marketing a gluten-free brownie in NYC. It's heartening to think that a chain as large and popular as Starbucks is showing interest in customers on gluten-free diets. It's exciting to think that I could basically step out of my apartment building and find a gf brownie within a minute, or that at some point I could easily get a gluten-free brownie (or, dare I imagine, gluten-free sandwiches and the like) at an airport, a highway rest stop, or wherever else Starbucks can be found.
That said, I have some comments that I sincerely hope will be taken as helpful by Starbucks and any others interested in marketing gluten-free food.
First: You must be sure that the food is gluten-free at all points in the production process. It should not, for instance, be cross-contaminated in the bakery (as was apparently the case with products from Florida's DeLand Bakery, which were incorrectly marketed as gluten-free for a considerable, confusing, and sickening time). [UPDATE 2 In a second customer service callback from Starbucks, I've been told that, while the brownies are prepared in a facility that processes gluten, measures are taken to prevent cross-contamination and that testing has measured the gluten content of the brownies at less than 20 ppm gluten, which would make it acceptable under many standards, including those currently being considered by the FDA.]
Second: You must make sure that the food does not become contaminated at the point of service, including the display case. In the case of the brownies, this probably means making sure each brownie is individually wrapped, perhaps like these Madelines, which are also sold at Starbucks.
Here is how long-trusted Foods by George packages its individually-wrapped brownies. (I'm sorry about the poor focus, but take my word for it: It's well-wrapped and pretty well-labeled.)
Third: You must make sure the ingredients are clear and available to anyone who is interested in them. I asked a friendly barista about the ingredients, but that person was unable to find that information. Today I called customer service at Starbucks and spoke with a nice customer service representative who couldn't find out the ingredients but told me a specialist would look into the matter. [UPDATE I heard back from Starbucks the evening after I made this post. The ingredients are: sugar, whole eggs, unsalted butter, rice flour, chocolate liqueur, soybean oil, cocoa processed with alkali, corn starch, and less than 2% of each of the following: salt, vanilla extract, and spices (ancho chili powder, chili de arbo powder, and cinnamon).]
Fourth: Consider working with a reputable organization (such as the Washington-based Gluten-Free Certification Organization) to make sure your product will, in fact, be acceptable for people on gluten-free diets.
I am salivating over the prospect of buying gluten-free brownies at Starbucks, but so far I haven't taken the plunge. Yesterday I saw that they seem to arrive in sealed containers--
--but I'm not yet confident that they haven't been cross-contaminated in production or at the point of purchase, where (as pictured near the top of this post) they've typically been shoved amidst a bunch of gluten-containing items. I have little idea of what the ingredients might be--so, basically, the only indication that they're gluten-free is that little sign on the brownie that's being test marketed. [See above update for ingredient list.]
Today wasn't the first day I tried to get more information. Two days ago I phoned Starbucks to learn more and had a good talk with a different nice customer service representative who took my number so that a specialist could call me back with more information. So far I haven't gotten that follow-up call either.
I did learn that, because malt has been discontinued as a Starbucks extra, java chips are officially the only "problem" ingredient in the coffees that could be prepared at the counter. So that's good to know.
Thanks to The New York City Celiac Disease Meetup Group for the lead in the case.
UPDATE 2 I'm told the test marketing of the brownies will continue through mid-May.
It seems to me that the safest way to try the brownie is to either buy them in bulk, in the sealed plastic shell, or to order one out of the sealed plastic shell and watch to make sure no cross-contamination takes place.
Photos: David Marc Fischer
Tuesday, April 17, 2007
DVD: GENERATION GLUTEN-FREE
I shudder to think about how rotten gluten-free life in NYC would be without the Westchester Celiac Sprue Support Group (WCSSG).
Founded by Sue Goldstein in 1991, the WCSSG didn't just launch the Gluten-Free Restaurant Awareness Program. The group played host to expert speakers, built positive and productive relationships with vendors such as Foods By George, organized mass blood tests that led to many positive diagnoses and advances in celiac research, forged a strong relationship with Dr. Peter Green and Columbia-Presbyterian Hospital, and raised funds and supplied volunteers for numerous events, including the recent international symposium at the New York Hilton. And the WCSSG is also behind those cuddly Gluten-Free Traveling Bears Teff, Quinoa, and Buckwheat.
Susan Cohen's DVD Generation Gluten-Free offers an inspiring and heartwarming oral history of how members of the WCSSG had a favorable influence that reached far beyond the borders of the group's home county. Among the many people interviewed for the well-edited 42-minute documentary are Sue Goldstein, Dr. Green, GFRAP founder Pat MacGregor, George and Ceil Chookazian of Foods by George, Beth Hillson of the Gluten-Free Pantry, Joe Pace of Risotteria, and Lou Zimet, in my experience one of the friendliest and most welcoming members of the Westchester group.
I recommend Generation Gluten-Free to anyone who wants a better understanding of how the greater metropolitan area came to be as gluten-free as it is and of how gluten-free people anywhere can organize to have a lasting, positive impact. (It might also be useful to show to family members of the diagnosed.) It's available for a mere $2 (shipping and handling) from
EXTRA! Not so very long ago, Susan Cohen was also teen editor of the children's gluten-free cookbook Nothing Beats Gluten-Free Cooking.
I shudder to think about how rotten gluten-free life in NYC would be without the Westchester Celiac Sprue Support Group (WCSSG).
Founded by Sue Goldstein in 1991, the WCSSG didn't just launch the Gluten-Free Restaurant Awareness Program. The group played host to expert speakers, built positive and productive relationships with vendors such as Foods By George, organized mass blood tests that led to many positive diagnoses and advances in celiac research, forged a strong relationship with Dr. Peter Green and Columbia-Presbyterian Hospital, and raised funds and supplied volunteers for numerous events, including the recent international symposium at the New York Hilton. And the WCSSG is also behind those cuddly Gluten-Free Traveling Bears Teff, Quinoa, and Buckwheat.
Susan Cohen's DVD Generation Gluten-Free offers an inspiring and heartwarming oral history of how members of the WCSSG had a favorable influence that reached far beyond the borders of the group's home county. Among the many people interviewed for the well-edited 42-minute documentary are Sue Goldstein, Dr. Green, GFRAP founder Pat MacGregor, George and Ceil Chookazian of Foods by George, Beth Hillson of the Gluten-Free Pantry, Joe Pace of Risotteria, and Lou Zimet, in my experience one of the friendliest and most welcoming members of the Westchester group.
I recommend Generation Gluten-Free to anyone who wants a better understanding of how the greater metropolitan area came to be as gluten-free as it is and of how gluten-free people anywhere can organize to have a lasting, positive impact. (It might also be useful to show to family members of the diagnosed.) It's available for a mere $2 (shipping and handling) from
Musical Tapestries Inc.
P.O. Box 4193
Great Neck, NY 11023
EXTRA! Not so very long ago, Susan Cohen was also teen editor of the children's gluten-free cookbook Nothing Beats Gluten-Free Cooking.
Sunday, April 15, 2007
LONG ISLAND VENDOR FAIR 2007
There's still time to pre-register for the second Long Island Gluten Free Vendor Fair, hosted by Suffolk County Celiacs and scheduled for 11 am to 5 pm on Sunday, April 29, 2007 at Farmingdale State College. Basic admission is a very reasonable $5.
Among the main attractions:
Also of possible interest: My dining map of Gluten-Free NYC.
There's still time to pre-register for the second Long Island Gluten Free Vendor Fair, hosted by Suffolk County Celiacs and scheduled for 11 am to 5 pm on Sunday, April 29, 2007 at Farmingdale State College. Basic admission is a very reasonable $5.
Among the main attractions:
Talk by Dr. Peter Green (additional $5)Want more information about exotic-sounding Farmingdale, Long Island? I've put together a map of the area, with select gluten-free locations in green and some more generic attractions in yellow.
Against the Grain Gourmet Foods
Celiac Chicks
Everybody Eats
Foods by George
Joan's GF Great Bakes
Mr. Ritts
Also of possible interest: My dining map of Gluten-Free NYC.
Wednesday, March 21, 2007
FOLLOW-UP: PAUL TAYLOR DANCE COMPANY FUNDRAISER
I didn't make it to last Thursday's fundraising reception at City Center. But, thanks to the blog coverage of the CeliacChicks (the hosts) and Catherine of Gluten Free Guide, I can now be consumed with gluten-free jealousy.
I mean, Peter Green and Mikhail Baryshnikov and gluten-free Foods by George in the same place, at the same time?
And "only" forty or so in attendance, Kelly? I think that's terrific. Congratulations!
Photo of Promethean Fire: Lois Greenfield
I didn't make it to last Thursday's fundraising reception at City Center. But, thanks to the blog coverage of the CeliacChicks (the hosts) and Catherine of Gluten Free Guide, I can now be consumed with gluten-free jealousy. I mean, Peter Green and Mikhail Baryshnikov and gluten-free Foods by George in the same place, at the same time?
And "only" forty or so in attendance, Kelly? I think that's terrific. Congratulations!
Photo of Promethean Fire: Lois Greenfield
Friday, March 09, 2007
GLUTEN-FREE COOKING SPREE NYC
Catherine of Gluten Free Guide has done a great job covering the March 2, 2007 Gluten-Free Cooking Spree--here are Part 1 and Part 2. [And here's Part 3!] Jennifer Romolini of jennifer ate offers this item at the foodsite Epicurious, and Erin of Gluten-Free Fun offers this.
So I can add just a little bit, such as my own picture of the meatballs in squid-ink sauce, which really freaked people out but turned out to be top-notch--and it wasn't even in the competition!
Catherine credits Rice on Lexington with this special dish, which one of the terrific volunteer servers dubbed "food noir" because it was so starkly black-and-white. (This particular server would be perfect for a noir film herself--and I mean that in the most flattering sense.)
I can't comment on all the yummy competing dishes because--unlike the diligent Catherine--I didn't get to sample them all. However, I share her enthusiasm for the entry by Patricia Williams of District: tempura of tilapia with a salad of cucumbers, mango, rice wine vinaigrette, and sesame oil foam. One aromatic whiff of it took me back to the olden days when I traveled through Asia; one crunch of the perfectly delicate batter brought me back to the somewhat more recent time in the past century when I last had tempura.
Right by Patricia's station was Carrie Levin of Good Enough to Eat. Back in the last century I used to eat at her homey restaurant, but nothing I ate back then made more feel more at home than what she made at the sprue spree: a yummy tilapia chowder made with okra! You can spot a picture at Catherine's blog.
Near the chowder was yet another delish dish: Jehangir Mehta's coriander spiced tilapia with salty chive biscuits and cucumber cumin raita. In case you haven't heard, many tilapia gave their lives to the cause Friday night. Here they are early in Mehta's preparation...
...and here they are, plated!
Recipes for these (and other) contest entries--including Brett Reichler's winning "Tortilla" Crusted Free Range Chicken--are here.
What more can I say? It was fun to chat with so many nice people--including "volunteer photographer" Ellen, long-lost Leslie, George of Foods by George, and honoree Dr. Peter Green. And, as far as I could tell, there was only one noteworthy mishap. No, I'm not referring to any of the pans that crashed to the floor, reminding me that chefs are people, too. I'm referring to the containers of GlutenEase that somehow infiltrated our swag bags. This GlutenEase--a product marketed as something that helps one digest gluten and casein--was roundly rejected by the celiacs and top doctors in the gluten-free crowd. Moral of the story: Beware of celiacsploitation!
Oh yes...of course it would be great if all of the participating chefs and restaurants would join GFRAP. You hear that, participating chefs and restaurants? Sign up now!
Find more GFNYC sprue spree coverage here.
Photos: David Marc Fischer
Catherine of Gluten Free Guide has done a great job covering the March 2, 2007 Gluten-Free Cooking Spree--here are Part 1 and Part 2. [And here's Part 3!] Jennifer Romolini of jennifer ate offers this item at the foodsite Epicurious, and Erin of Gluten-Free Fun offers this.
So I can add just a little bit, such as my own picture of the meatballs in squid-ink sauce, which really freaked people out but turned out to be top-notch--and it wasn't even in the competition!
Catherine credits Rice on Lexington with this special dish, which one of the terrific volunteer servers dubbed "food noir" because it was so starkly black-and-white. (This particular server would be perfect for a noir film herself--and I mean that in the most flattering sense.)
I can't comment on all the yummy competing dishes because--unlike the diligent Catherine--I didn't get to sample them all. However, I share her enthusiasm for the entry by Patricia Williams of District: tempura of tilapia with a salad of cucumbers, mango, rice wine vinaigrette, and sesame oil foam. One aromatic whiff of it took me back to the olden days when I traveled through Asia; one crunch of the perfectly delicate batter brought me back to the somewhat more recent time in the past century when I last had tempura.
Right by Patricia's station was Carrie Levin of Good Enough to Eat. Back in the last century I used to eat at her homey restaurant, but nothing I ate back then made more feel more at home than what she made at the sprue spree: a yummy tilapia chowder made with okra! You can spot a picture at Catherine's blog.
Near the chowder was yet another delish dish: Jehangir Mehta's coriander spiced tilapia with salty chive biscuits and cucumber cumin raita. In case you haven't heard, many tilapia gave their lives to the cause Friday night. Here they are early in Mehta's preparation...
...and here they are, plated!
Recipes for these (and other) contest entries--including Brett Reichler's winning "Tortilla" Crusted Free Range Chicken--are here.
What more can I say? It was fun to chat with so many nice people--including "volunteer photographer" Ellen, long-lost Leslie, George of Foods by George, and honoree Dr. Peter Green. And, as far as I could tell, there was only one noteworthy mishap. No, I'm not referring to any of the pans that crashed to the floor, reminding me that chefs are people, too. I'm referring to the containers of GlutenEase that somehow infiltrated our swag bags. This GlutenEase--a product marketed as something that helps one digest gluten and casein--was roundly rejected by the celiacs and top doctors in the gluten-free crowd. Moral of the story: Beware of celiacsploitation!
Oh yes...of course it would be great if all of the participating chefs and restaurants would join GFRAP. You hear that, participating chefs and restaurants? Sign up now!
Find more GFNYC sprue spree coverage here.
Photos: David Marc Fischer
Thursday, March 08, 2007
FUNDRAISER: PAUL TAYLOR DANCE COMPANY
On Thursday, March 15, 2007, the CeliacChicks will host a reception and performance event tied in with the Paul Taylor Dance Company's 2007 season at New York City Center (55th Street between 6th and 7th Avenues). It's a fundraiser for the Celiac Disease Center at Columbia University.
The reception, which will run from 5:30 to 6:45 pm, is sponsored by Foods by George, which just provided hors d'oeuvres and other goodies at last Friday's sprue spree.
The performance, which starts at 7:00 pm, features the works Polaris, Book of Beasts, and Promethean Fire.
Tickets for the event cost $35, $55, $70 and $85, with 25% going to the Celiac Disease Center. Save on service charges by going to the box office and mentioning code CEC, use the code to get the tickets over the phone at 212-581-1212, or click here and use code 2840.
Photo of Promethean Fire: Lois Greenfield
On Thursday, March 15, 2007, the CeliacChicks will host a reception and performance event tied in with the Paul Taylor Dance Company's 2007 season at New York City Center (55th Street between 6th and 7th Avenues). It's a fundraiser for the Celiac Disease Center at Columbia University.The reception, which will run from 5:30 to 6:45 pm, is sponsored by Foods by George, which just provided hors d'oeuvres and other goodies at last Friday's sprue spree.
The performance, which starts at 7:00 pm, features the works Polaris, Book of Beasts, and Promethean Fire.
Tickets for the event cost $35, $55, $70 and $85, with 25% going to the Celiac Disease Center. Save on service charges by going to the box office and mentioning code CEC, use the code to get the tickets over the phone at 212-581-1212, or click here and use code 2840.
Photo of Promethean Fire: Lois Greenfield
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