Friday, July 18, 2014

News & Notes: July 18, 2014

Modern Mediterranean Carmel Kitchen just opened its second area location in Warrington (1613 Main St., 215-279-9607) Diners can view photos and descriptions of all gluten-free menu items on tableside iPads.

The historic Smithville Inn in Galloway (1 N. New York Rd., 609-652-7777) notes gluten-free and gluten-free-adaptable options on its dinner menu.

In nearby Egg Harbor Township, A Touch of Italy (6629 Black Horse Pike, 609-646-1855) also marks gluten-free choices on the dinner menu.

Reader Elizabeth R. emailed me about Elcy's Cafe at the Glenside SEPTA Station (1 W. Glenside Ave., 215-884-5600) which offers gluten-free bread for sandwiches and soups.

Tuesday, July 15, 2014

The Apple Store


After a sell-out debut in 2013, the Second Annual Pour the Core: A Hard Cider Festival will be returning to Philadelphia on Saturday, Sept. 27 from 1 p.m. to 5 p.m. at The Navy Yard (4747 S. Broad St.). Pour the Core will showcase dozens of gluten-free hard ciders, including local favorites from Frecon’s Cidery and Good Intent Cider. Two area cideries will be making their festival debut - Kurant and Original 13. National best sellers like Angry Orchard and Woodchuck - a festival sponsor - will also be sampling. Plus, guests will be able try a variety of imported ciders and perries from Spain, England and elsewhere, including Maeloc, also making its debut. Gluten-free beers from Steadfast and Redbridge and meads from local meadery Haymaker will also be on hand. Attendees receive a 5 oz. souvenir tasting glass with a 2 oz. pour line.

Friday, July 11, 2014

News & Notes: July 11, 2014

DeNunzio's Brick Oven Pizza and Grille in Sea Isle City (3500 Boardwalk, 609-263-2600) has an extensive gluten-free menu that includes pizza, pasta and sandwiches. The kitchen keeps separate pizza sauce, toppings and cheese for the gluten-free pies, which are made in a dedicated oven; pasta is boiled in separate water.

Fenwick Crab House in Fenwick Island, Delaware (100 Coastal Hwy., 302-539-2500) notes gluten-free options - mostly seafood - on its dinner menu. Note that fried items may be prepared in a shared fryer.

Tuesday, July 8, 2014

The Garden State

If you've been anywhere near a TV or radio the last few months, you couldn't avoid Olive Garden ads for its revamped menu and the surprising mention of gluten-free rotini pasta. Yet while we haven't avoided the Italian chain, we hadn't exactly sought it out - until last week.

Tuesday, July 1, 2014

A Sushi Rollover

Margarita Roll
About a year ago, Wegmans began including gluten-free Kikkoman soy sauce packets with all of its sushi. However, several varieties of sushi were still made with gluten-containing ingredients. That's no longer the case today. The chain says that all of its sushi and sashimi are now made with ingredients that do not contain gluten.

Wegmans is careful to note that these prepared foods are considered "made with no gluten-containing ingredients" rather than "gluten free." In a comment posted at the Wegmans blog, Valerie Fox, a Wegmans Consumer Affairs media specialist, says that "prepared foods are made in our stores and do not come in sealed packages, so there is the risk of cross-contact. We’ve analyzed the recipes and ingredient lists for our prepared foods carefully, but we’re being honest about a risk of cross-contact in a supermarket setting. We know that some customers are comfortable with that risk in prepared foods and others are not."  For example, the shrimp tempura rolls are now made with a deep-fried gluten-free batter but may be prepared in a fryer that also prepares non-gluten-free items. Check with your local Wegmans to inquire about the store's sushi preparation, as it may vary by location.
Wegmans' new Kale-elujah! Roll
Wegmans has added a number of new sushi varieties that include a Margarita Roll, made with Kampachi and bay scallops marinated with chili and fresh lime in a pineapple-habaƱero wrap, and a Kale-elujah! Roll, which combines sesame-marinated kale, green beans, carrot and brown rice with red quinoa, ground flaxseed and chia seed.