Dishing With ... Nefertiti Jáquez

NBC10's Nefertiti Jáquez
(Photo credit: Joseph Kaczmarek) 

When there's breaking news in the Philadelphia area, you'll frequently find Emmy-nominated reporter Nefertiti Jáquez on the scene. Jáquez joined NBC10 in January, but's she's a familiar face to Delaware Valley news watchers, having worked at FOX 29 from 2007 to 2009. In our latest "Dishing With ..." profile, Jáquez talks about a few of her favorite restaurants for dining gluten free, a typical (busy) work day, and the person she'd most like to interview.

Dishing With ... Peter McAndrews

By Dori Molozanov

Italian and Sicilian cooking may have always been Peter McAndrews’ true calling, but it wasn’t until recent years that he introduced gluten-free dishes into his culinary repertoire.

McAndrews began cooking at an early age and by his teens, he knew the restaurant business was for him. He studied at the Culinary Institute for Foreigners in Piedmont, Italy, and - notwithstanding his Irish heritage - has made his mark on the area's Italian food scene.

In the past six years, McAndrews has opened Modo Mio, Monsu, Paesano’s and Popolino in Philadelphia and La Porta in Media. After his children were diagnosed with Celiac Disease, McAndrews began incorporating gluten-free options into the menus at his trattoria-style restaurants. “Until they were diagnosed, I had no idea how hard it was to find good gluten-free options,” he explains. “It’s important to me that everyone be able to experience the cuisine at my restaurants.”

The idea of gluten-free Italian food may raise some eyebrows to the uninitiated but, explains McAndrews, “the Mediterranean diet is very vegetable forward and lends itself well to gluten-free dining.” McAndrews says because his menu is authentic, it can be tailored to accommodate a special diet. Polenta and risotto, staples of Italian cuisine, are naturally gluten free. When substituting pasta, McAndrews says he prefers corn, as opposed to rice, because of the taste and texture. And his gluten-free pizza, available at his newest restaurant La Porta, is his kids’ favorite.

Natives and tourists hankering for a real Philly trademark need look no further than Paesano’s sandwich shops in Northern Liberties and on 9th Street at the Italian Market. Not only did McAndrews'  "Paesano" - made with beef brisket, horseradish mayo, roasted tomato, pepperoncino, sharp Provolone, and a fried egg - edge out Bobby Flay's version in a Food Network “Throwdown!” he also offers the closest thing to a gluten-free cheesesteak that there is in town. “Folks are very excited to be able to have a Philly favorite [that's] gluten free,” says a proud McAndrews.

Dishing With ... Diana Rocco

Diana Rocco, right, with the NFCA's Alice Bast
(Photo credit: Pictures by Todd)

While Diana Rocco is a newcomer to Philadelphia, she's no stranger to the news. Before joining the CBS3 Eyewitness News team as a general-assignment reporter in February 2012, the award-winning journalist reported for stations in Boston, Washington, D.C. and New York. In this "Dishing With..." segment, she talks about how she manages to eat gluten free on the road, her favorite places to eat, and how Philadelphia compares to other cities when it comes to gluten-free options.

When were you diagnosed with celiac disease?
I was medically diagnosed in November 2005. I actually diagnosed myself after reading an article in Self magazine about celiac disease. I had never heard of it before but as I read the list of symptoms realized that I had nearly all of them. I knew I hadn't been feeling well but had learned to live that way and dismissed the symptoms as job stress.

As a general-assignment reporter, you're called on to travel throughout the Delaware Valley. How do you manage your diet on the road?
I try to always bring my lunch or dinner to work or at least a snack. I never know where I'm going to end up and if there will be a gluten-free option available for me. On the days I do find myself stuck, I'll usually pop in a grocery store and get some veggies and hummus - that's always safe. I've found Wawa can be a huge help when I'm in a jam. They always have pre-packaged veggies, cheese sticks, eggs and Greek yogurt.

Have you had to change anything about your lifestyle since your diagnosis?
Everything has changed! I lead a very normal life but my approach to my health is so much different. I didn't know how sick I was until I went gluten free and started feeling well again. I had more energy and I found it even affected my mood. It was like a fog had lifted and the world went from black and white to color again. I exercise more now; I cook more; I take more time preparing my foods. I'm definitely a label reader. I'm not afraid to ask questions at restaurants. I have a different outlook on life and I think I'm an overall happier person to be around.

How does Philadelphia compare to other cities you've worked in with the amount of gluten-free options available?
Philadelphia is the best! In fact, Gluten Free Philly is one of the things that sets Philadelphia apart from other cities. Starting a new job in a new place can be tough and this is an amazing resource when you don't know where to start. New York and Boston definitely have gluten-free options but restaurants are not as well-versed as they are in Philadelphia. I was surprised with just how many restaurants have gluten-free menus and how many options I had. There are so many gluten-free bakeries and even entire cafes dedicated to gluten free that I don't feel I miss out on anything I once took for granted.

Do you like cooking? 
I love to cook. Sauce is one of my favorite things to make, and for the most part it's naturally gluten free. I also love making pizza at home, but you can't do that every night so I usually keep it simple with grilled chicken, veggies and quinoa. Quinoa is quickly becoming one of my staples.

Where are some of your favorite places to dine out?
Amada has to be one of my favorite restaurants in the city. I'm a big sushi person and I love Zama too. Whenever I have friends or family visiting from out of town, I make sure we stop at one or both of them. I've also found Pure Fare to be a great resource when I need to grab a pre-made meal on the run. Pure Fare is all gluten free and they have some wonderful desserts.

Have you had time to explore Philadelphia since you started at Eyewitness News?
I've spend a few weekends walking around the city exploring. I love the Art Museum area - it reminds me a lot of D.C. The Barnes Museum is one of my favorites. The farmers' market on Rittenhouse Square on Saturdays has also become a regular weekend destination for me.

What do you like most about your job?
I love that I have the ability to impact people's lives. I really enjoy getting to know people and to hear and tell their stories; if you can help someone in the process then it's a rewarding and fulfilling day. It's a privilege to be able to serve my community in that way. I enjoy going to work and seeing where each day takes me, and I know every day is going to be different. It's never boring!

When did you develop an interest in becoming a journalist?
I've always been interested in the news and had a general curiosity about the world around me. From the time I entered high school, I knew this is what I wanted to do. I saw it as a way to make a difference in people's lives.

Have parts of your job changed since the Internet has essentially created a 24/7 news cycle?
In the 10 years I've been in this business it has changed immensely. Information is much more rapidly available and changing by the minute, so there is more pressure to stay up on it. There are also more avenues to get information. Five years ago, I didn't even know what Twitter was; now I'm tweeting more than I ever thought I would and staying on top of other people's tweets to make sure I don't miss a thing.

What was it like to emcee Appetite for Awareness?  
It was an honor and a pleasure. I had so much fun! It was really amazing to see so many people in one place bringing awareness to a cause that has impacted my life so greatly.

Dishing With . . . Sam Calagione

Delaware's Dogfish Head Brewery has long been an innovator in America's craft beer movement, so when the company announced last summer that a new certified gluten-free beer would be released in 2012, the gluten-free community took notice.

Tweason'ale - which will begin to hit shelves nationally later this month - is the brewer's first 12-ounce four-pack in nearly five years and will retail for about $9.99, comparable to the company's other four-packs.

In this "Dishing With..." segment, Dogfish Head's founder, Sam Calagione, talks about the development of Tweason'ale, its taste profile, and how to enjoy this seasonal release throughout the year.

What prompted Dogfish's development of a gluten-free beer?
The number-one request we got last year was for an off-centered gluten-free beer that didn't taste like it was a standard lager beer base ingredient approach.

Dogfish is known for its non-traditional beers. What makes Tweason'ale different from other gluten-free beers?
The recipe. I think we are the first company to combine buckwheat honey - which is super dark and malty and in that way boosts the complexity and beer-essence - strawberries, sorghum and a bit of hops.

How did you settle on Tweason'ale's profile? 
We wanted to make something complex, fruity, malty (but not made with malt) and champagne-esque that also just happens to be gluten free.

How much of a learning curve was there to develop a beer that doesn't contain gluten? 
A bit more elaborate than our normal R&D [research-and-development] process. We made three test batches before we did the first big production batch.

Did you speak with gluten-free beer drinkers along the way?
Just incidentally, as we did the test batches and put them on at our pub for feedback. We have never done focus groups or formalized outside tasting panels. We trust the palates of our co-workers and our regular customers more than we would a room full of MBAs.

What kind of response did you get when you had Tweason'ale at the brewpub last summer?
Really good. The first batch was a bit too bitter because we didn't expect the sorghum itself to contribute bitterness, so we dialed back the hops.

Will Tweason'ale appeal to beer drinkers that don't have to avoid gluten?
So far it does seem to appeal to a really broad range of people, both wine and beer drinkers alike. It doesn't have a lot of hop character but it has malty notes and fruity notes and great complexity. It also pairs very well with spicy foods and chocolate.

Why did Dogfish decide to pursue gluten-free certification?
It cost us many thousands of extra dollars to certify but we want customers to have confidence we did this the right way.

What's the idea behind releasing Tweason'ale at various times of the year?
It comes in four-packs and every bottle has the date it was packaged inked onto the the neck of the bottle. We believe this beer is best drunk within four months of the bottled-on date. By releasing it quarterly, people who dig it can stock up four times a year and never run out. We don't have the ability to brew it any more frequently because demand for our other beers is so much higher than our brewing capacity and our ability to supply.

How will you measure whether Tweason'ale is successful?
We encourage people to give us feedback online, when visiting at our pub [in Rehoboth Beach] and brewery [in Milton], and events throughout the country where we pour this beer. We hope people will use the Fish Finder page on our website and hunt down Tweason'ale and give it a try!

Dishing With ... Ed Snider

You could call Ed Snider chairman of the boards - hockey and basketball boards, that is. Among other duties, the longtime head of Comcast-Spectacor oversees the Philadelphia Flyers and Sixers and their home arena. He's also paving the way for Philly Live!, a retail, dining and entertainment district in the South Philadelphia stadium complex. In this "Dishing With ..." segment, he talks about his celiac disease diagnosis, gluten-free concessions at the Wells Fargo Center, and what he kept from the recently razed Spectrum.

You famously brought the city’s most successful sports franchise, the Flyers, to Philadelphia in 1967. Were you a hockey fan before that?
Yes I was. I happened to see a few games and the pro game fascinated me. I saw one at Madison Square Garden - between the New York Rangers and the Montreal Canadiens - that really turned me into a fan. Years later, I found out that the National Hockey League was expanding and I wanted to bring a franchise to Philadelphia.

How long before your 2003 celiac diagnosis had you suffered from digestive problems? Were you misdiagnosed with something else?
50 years. I was told from the time I was in my early 20s that I had a spastic colon. When it got really bad, they’d throw some pills at me. They never worked. I didn’t have it as bad as some people have it so I could live with it.

I was diagnosed in 2003 at the University of Pennsylvania Hospital. I had a colonscopy. Dr. [David] Katzka [now at the Mayo Clinic in Minnesota] decided to do an endoscopic exam and found that I had it.

How did you become involved in the National Foundation for Celiac Awareness?
A niece of mine is married to a guy who worked next to [NFCA founder] Alice Bast and knew about her and made the introduction. She came to see me and she wanted to start it and I wanted to help her start it.

What kind of feedback have you received about the gluten-free concessions at the Wells Fargo Center? Are there any plans to expand the offerings?
I've gotten some notes that people were very happy that it’s there. If Aramark feels that there’s more demand and they need to expand the line or open up another stand, then they’ll do it. I think it all depends on demand.

Were you surprised that the Sixers improved so dramatically in just one season?
I’m certainly very pleased. I think Doug Collins did a phenomenal job. I personally think he should have been coach of the year. He certainly got us to where we thought we should be.

Will you miss anything about the Spectrum?
At the point it was torn down, the building was just bricks and mortar - we weren't doing events there any longer. We had a big sendoff, we had parties, we had great concerts to end the building’s life, so to speak. But all of those events are now here in the new building that’s been open now for, believe it or not, 16 years - that’s hard to believe. We’ve had plenty of time to deal with the Spectrum coming down. I’m excited about what’s going up in its place. But more important, it’s not bricks and mortar that you really concern yourself with. I have the memories of all the things that happened at the Spectrum and I'll always have those.

Have you saved any mementos from the building?
A lot of pictures of things that happened at the Spectrum. Many, many pictures, and that’s good enough for me.

Dishing With ... Monica Glass

10 Arts Pastry Chef Monica Glass
(Photo Credit: Christopher Gabello)

The new "Dishing With ..." segment occasionally appearing in this space will feature Q&As with local chefs, restaurateurs and other personalities. In this inaugural edition, pastry chef Monica Glass of 10 Arts Bistro & Lounge in Center City Philadelphia explains how having celiac disease hasn't affected her passion for designing desserts, what she does to express her creativity outside of the kitchen, and whether she'd ever appear on a reality-TV cooking show.

How did you get interested in becoming a pastry chef?
As a child I had always enjoyed cooking and baking. That love continued into college, where friends dubbed me "Chef Moni" for the dinner parties I often threw. But I never really thought of it as a career until after a brief flirt with the corporate world. My job in public relations didn’t really excite or inspire me. I had plenty of free time - I didn’t really know anyone, having just moved to New York City - and no money. So I wanted to utilize that time in an efficient way and decided that I wanted to learn to cook and bake better. After making a list of all the pastry chefs I admired, I went to my top choice, Deborah Racicot at Gotham Bar and Grill, and pitched myself, my aspirations and why I wanted to learn from her. She must have seen something in me because she asked me to come hang out in the kitchen the following week. I loved it. Eight months of moonlighting later, Deborah graciously offered me the chance to join her team. And I’ve never looked back.

You worked in New York before returning to the Philadelphia area, where you grew up. What's the biggest difference between working at restaurants there and here?
That I’m only a quick walk away! In all seriousness, though, I worked at two incredibly inspiring and intense restaurants in New York City - Gotham and Le Bernardin. The pressure to do your best was always there, pushing the cooks to perform at top level. At Le Bernardin’s little sister [10 Arts], though we may be a little more casual, we really strive to uphold and maintain the same level of consistency and perfection. So overall, there really isn’t a distinct difference in the day-to-day operations and work ethics of the restaurants in the two cities. The main difference, however, is the autonomy and creativity I’m given as the pastry chef of 10 Arts. This is the first position in which I’m really thinking for myself. Previously as a pastry cook, I was given tasks to do, which I performed to the best of my ability in an effort to support and uphold the chef’s vision. Here, it is my responsibility to continuously evolve, experiment, and put out desserts that our guests will love. As a chef, I also believe it is my responsibility to inspire, teach and cultivate new talent. So every day I try my best to get my staff excited about our jobs, the ingredients, new recipes and techniques, and just life in general.

When were you diagnosed with celiac disease?
After years of constant sickness – stomach problems, severe anemia, fatigue, low energy, gynecological problems – and countless tests, I was finally given a diagnosis in April 2009.

What have you had to change about your work because of your diagnosis?
Life after diagnosis was a challenge. Working with flour definitely triggers symptoms. However, it’s not going to keep me from what I love to do. Since I can’t eat much of what comes out of a pastry kitchen, I’ve really made a conscious effort to be diligent about cross-contamination and to create desserts that cater to people with celiac disease or food allergies. But I do still work with flour and make non-gluten-free desserts. I just can’t eat them myself. Tasting is a required part of the job, and I do have to taste what I serve every day. Only now, I only have a very tiny sampling and usually discreetly dispose of it. I also have a very dedicated team of taste-testers to help me out.

What gluten-free desserts are available at 10 Arts?
I always strive to have at least two gluten-free options on the menu at all times, and at least one or two more that can easily become gluten free with the omission of a simple component. Right now, there is a Banana Crème Brûlée with salted peanut sorbet, peanut butter powder, cocoa nib coulis and chocolate and a Crème Fraiche Mousse with blueberries, sweet corn sorbet and caramel popcorn. The Yogurt Panna Cotta and the Passion Fruit Parfait can be gluten free by omitting the cake pieces that hold the accompanying ice cream or sorbet.

Of your gluten-free dessert recipes, which one is your favorite?
Tough choice. I’m going to have to say ice cream. Out of my composed desserts, my favorite would probably be the “PB&J” dessert I did last summer [tahini crème brûlée with layers of sugar tuile, yogurt sorbet and a salad of grapes, halvah, black pepper and lemon macerated in fresh grape jus]. My inspiration was a peanut butter-and-jelly sandwich with a glass of milk.

What are some of the gluten-free lunch and dinner options at 10 Arts?
Much of the food and lounge menu offerings are gluten free – Corn Chowder, Beet Salad, Spring Vegetable Salad, Rabbit, Octopus, Sea Bass, Mussels, to name a few.

When you're not eating at 10 Arts, where do you like to dine in the area?
I wish I got to eat out more often, but any of Jose Garces restaurants, Mémé, Tiffin, Vic Sushi, Las Bugambilias, Bibou, Minar Palace, Audrey Claire, Good Dog, Osteria, Bar Ferdinand, Bindi, Varga Bar and Pub & Kitchen are all excellent.

You also like to write. What do you write about and where can people read your work?
I do like to write, but since moving to Philly and being engulfed by my job, I haven’t had anything published of late. However, the Pastry Princess blog on the Culinary Media Network will be resurrected shortly. Fingers are also crossed that I’ll make my way into bigger publications! I like to write about the beauty in life and moments of truly being awake in the world. Sometimes I write to remember or remind myself to wake up or slow down and be conscious of the world, whether that manifests itself through pastry - including tips, ingredients, new discoveries, experiments, stories - life and learning experiences, inspirations, random thoughts in my head, the local scene, or, of course, good food.

10 Arts' Executive Chef Eric Ripert and Chef de Cuisine Jennifer Carroll have appeared on TV's "Top Chef" competition recently [as judge and contestant, respectively]. Can we expect to see you on one of those dessert bake-off shows?
I welcome a challenge and I never say never!

10 Arts Bistro & Lounge by Eric Ripert is located at The Ritz-Carlton, Philadelphia (10 Avenue of the Arts, 215-523-8273).