Accidents Happen

I recently had a meal at an italian restaurant that was overwhelmingly glutenous, but made mention of “gluten free pasta available” in small print at the bottom of their menu.  I carefully pointed out the waiter that I was strictly gluten-free, and I requested one of their pastas GF, with a spicy mussel sauce.  When the meal arrived, it looked amazing, though the gluten-free penne was unlike any I had seen before. It was all fancy and detailed, and at first bite, had way more spring to it than the pasta I’ve had in recent memory.

My eating partner and I agreed I needed to be sure it was gluten-free before I devoured the whole plate. When I inquired “is this really gluten free?”, the waiter took a closer look and got red in the face, and grabbed the plate from my table and ran back to the kitchen.  He was extremely apologetic for the rest of the meal, saying there was a mixup with the order, and when the proper order came out, it was clearly gluten-free, with plain white penne which wasn’t nearly as tender. He tried to make up by giving me ample free pours of wine and a free dessert, and though I knew I’d “feel it” later on, I wasn’t mad.  He’s human, made a mistake, and felt really bad about it.

Do you encounter this type of mistake often? Do you catch it a bit too late like I did? What’s your reaction?

Bizarre Foods America – Portland!

I’ve always been a fan of Andrew Zimmern, he has a supreme likability, even when he’s digging into something we’d rather not eat.

He came through Portland last summer to shoot an episode for his series Bizarre Foods America, and it recently aired on the Travel Channel.

It was cool to see him visit some of the best (and gluten-free) restaurants in the city and share in his experiences. Some of the spots included Salt & Straw, Olympic Provisions, Lincoln, Laurelhurst Market and Le Pigeon.

You can find a link to the Portland episode here, and below is a video countdown of his Portland Top Five.

Omission Launching an IPA!

Omission beer is out of Portland, and we’re proud of that. Its regularly called the best gluten-free beer in the nation, if not the world. We drink it often, and even many of our gluten-drinking friends have a six pack of it in their fridges. So it’s with excitement that Omission announces their third style, an IPA. Whoo!

Their official press release:

Omission Brewing introduces GLuten-Free IPA in Oregon

India Pale Ale marks brewery’s 3rd gluten-free craft beer brewed with malted barley

PORTLAND, Ore. – March 26, 2013 – Omission Brewing Company today announced it is adding Omission India Pale Ale (Omission IPA) to its gluten-free beer lineup in Oregon. Omission Brewing is the first craft beer brand in the United States focused exclusively on brewing great-tasting craft beers with traditional beer ingredients, including malted barley, specially crafted to be gluten-free. Omission IPA hits shelves in Oregon on April 1.

“Omission IPA is the first authentic gluten-free IPA brewed with malted barley to hit the market,” said Joe Casey, Widmer Brothers Brewmaster. “This IPA is brewed in the traditional Northwest IPA style, yet is specially crafted to be gluten-free. The beer uses a generous amount of Summit and Cascade hops giving it a beautiful citrus flavor and aroma.”

“At Omission, we’re constantly innovating, and exploring new opportunities to share our love of craft beer with anyone of legal drinking age, including those with gluten sensitivities,” said Terry Michaelson, CEO, Craft Brew Alliance, and longtime celiac. “Part of that is experimenting with different beer styles that meet our rigorous gluten-free standards while staying true to our commitment to high-quality craft brewing. Omission IPA hits the mark, and we can’t wait to get it into the hands of our customers in Oregon this spring.”

Omission beers are brewed by Widmer Brothers Brewing in Portland, Ore., using an innovative brewing program to ensure that gluten levels in every batch measure well below the widely accepted CODEX gluten-free standard of 20 parts per million (ppm) for food and beverages. Every batch of Omission beer is tested by the brewery and by an independent lab, and all test results are available to consumers at http://www.omissiontests.com. Fan stories of when they first discovered Omission beers, or what they like to call their “O” Moments, are available at http://www.omissionbeer.com/o-moments.

Gluten-free Omission IPA:

Omission IPA is a bright, hop forward Northwest Style IPA produced in the spirit of the original IPAs shipped from the UK to India in the late 1800s. The heavy-handed use of Cascade and Summit hops give it notable pine, citrus, and grapefruit aromas and flavors. The bitterness is what you would expect of a NW IPA but this beer is balanced and smooth due to the perfect level of malt sweetness. The finish is crisp, clean, and refreshing – it’s a true IPA lover’s IPA.

About Omission IPA

Ingredients

• Malts: Pale, Carmel 10°L
• Hops: Cascade, Summit

Profile

• IBU: 65
• ABV: 6.7%

Omission IPA has a suggested retail price of $9.99 per six-pack and will be available in six-packs of 12-ounce bottles at the Widmer Brothers Gasthaus Pub in Portland, Ore., and at retailers, restaurants and bars throughout the state.

GlutenFreePDX on The Gluten Minded

A friend of ours up in Seattle just started a new website called The Gluten Minded, and wanted to feature GlutenFreePDX’s own founder on their opening week. Ben was happy to oblige, and it’s great to have a new resource that features cooks, entrepreneurs, and others in the Gluten-Free community.  Thanks to Becky for reaching out! Below is a portion of the interview.

Name: Benjamin VanderVeen

Location: Portland, Oregon

Tell me a bit about yourself and your special involvement in the gluten-free community.

I’m a freelance documentary filmmaker and designer. I’m lucky to work with clients in all walks of life. I have a website, benvanderveen.com, and I run a design blog called Moss and Fog.

I also started GlutenFreePDX as soon as I was diagnosed with celiac disease. I wanted a place where I could list restaurants that cater to my diet. The site has grown and evolved in the past five years. I have lots of daily readers and an active social media community. It’s made me stay on top of stories and news related to the gluten-free lifestyle.

Why are you gluten minded?

I was diagnosed with Celiac Disease in 2008 and have followed a strict gluten-free diet ever since. I have a condition called dermatitis herpetiformis. It manifests as terribly itchy rashes and seriously affected the quality of my life. Because I had symptoms that weren’t stomach-related, I didn’t immediately make the connection that food was the cause. I had a skin biopsy that showed my only course of treatment was a strict gluten-free diet.

What was life like before you stopped eating gluten?

I wasn’t a very mindful eater before becoming gluten-free. I was also in my mid-twenties and still had a metabolism that let me eat just about anything. I liked food a lot, but wasn’t all that into quality.

How did life change after you stopped eating gluten?

Certainly the diet is a major change and I had a period of several months where it was difficult to adjust mentally. I experienced frustration, some denial and anxiety. I still feel frustrated at times, but I’ve learned to deal with my strict diet pretty well. Beyond these challenges, my health has improved dramatically and I’ve begun taking better care of my overall diet and lifestyle.

I also think my sense of empathy has grown since becoming gluten-free. In the past, I didn’t give much credence to strict diets was impatient concerning food allergies. Being on the other side of the issue gives me a sense of vulnerability that has made me more empathetic towards people with food restrictions. I’ve gotten into cooking a bit more, but also GlutenFreePDX requires that I keep up with the Portland food scene, which is fun and motivating.

What is the most challenging part of the gluten-free lifestyle?

I hate to cause a scene with my diet. I don’t like inquiring about what’s in a dish at a restaurant and I don’t like people making extra effort for me. But I’ve had to become vocal, inquisitive and careful. I think standing up for yourself while not being self-righteous is key. Also, I’ve had to stop eating some of my favorite foods, which is tough.

Which foods do you miss the most?

I miss some boxed cereals and really good pies. My mom is a tremendous baker and it’s a major bummer that I can’t partake. And of course, I miss the occasional beer. Beer is pervasive worldwide and it’s a pain in the butt that I can’t saddle up to a bar in Belgium or Argentina or Botswana and just have a beer.

What is the best thing about being gluten-free?

I think the community of gluten-free people is pretty inspiring: lots of people coming together to make their diets interesting and tasty. Plus, you become aware of all the glutenous junk that you used to eat and it feels good to avoid it.

Continue Reading…

Review: Petunia’s Pies and Pastries

If I could conceive of my dream GF bakery it would turn out looking exactly like Petunia’s. Walking into a dedicated gluten free facility generally has a very positive effect on me (i.e. OMG I can eat anything??) but in addition to this Petunia’s has employees outfitted in handmade uniforms, a cute yet clean and sophisticated design, and I do believe I saw a jadeite mosser glass cake plate. This is my new happy place.

Me, coincidentally matching the Petunia’s color palate.

A successful wholesale business raked in capitol for founder Lisa Clark, and distribution in local coffee shops gave her brand recognition and credibility in the Portland GF market. I think I can safely say that we’ve all been looking forward to this opening, and it certainly did not disappoint.

On top of the dessert treats we’ve come to love (like Millionaire bars and Mint Chocolate Brownies) there is a list of savory items including White Bean, Kale & Tomato Soup, Seasonal Green Salad and Seasonal Vegetable Cheese Tart. But Ben and I arrived early in the day Saturday and couldn’t resist testing some cookies and a double chocolate “Babycake” along with our Stumptown coffee.

The Double Chocolate “Babycake”

Ben enjoying some chocolate mint cookies!

It was such a great experience I decided to return later that night for a cocktail. With a special drink menu created just for Petunia’s by Aviation Gin and an adorable staff shaking them up, you can’t go wrong stopping in for a quick sip. They are pretty sweet and the bakery closes at 11pm so I wouldn’t peg this as my new watering hole, but I had a grand time sitting in a cute candlelit bakery sipping a Brandy cocktail from a coupe with my friend.

Libby sipping the Water Lily signature gin cocktail (and also coincidentally matching!)

The Widow’s Kiss signature brandy cocktail.

Petunia’s, you officially get the Gluten Free PDX stamp of approval!

Gluten Free Labeling Standards Finally Arriving?

Since 2005, the FDA has been tasked with coming up with nationally-recognized, across-the-board food labeling standards for gluten-free foods. To say they’ve taken their time would be an understatement. Eight years later, the issue is finally heading to the White House for approval, according to The Hill, a Washington D.C. political blog.

Via the FDA:“Establishing a definition of the term ‘gluten-free’ and uniform conditions for its use in the labeling of foods is necessary to ensure that individuals with celiac disease are not misled and are provided with truthful and accurate information with respect to foods so labeled,”

The issue is considered “economically significant”, which denotes that it has an impact of over $100 million on the nationwide economy.

The White House has a limit of 90 days to consider the FDA’s recommendation.

Petunia’s Pies and Pastries Opening Friday!

Portland has an extremely close-knit food community, and when a local baker opens up a brick-and-mortar space, it’s bound to be a fun event. And we’re thrilled to have Petunia’s great gluten-free and vegan treats in their own permanent storefront!  The shop officially opens on March 1st (Friday), and we’ll be there, exploring the space and tasting the many foods (and drinks!).  The bakery is located at 610 SW Alder. We hope to see many of you there for the opening!

Here’s a great little video explaining the history of Petunia’s, through owner Lisa Clark’s own words.

Petunia’s Story from Petunia’s Pies & Pastries on Vimeo.