Categorized | Food, Health, Restaurants

Gluten-Free Recipe Series

From the AML Publisher:

Look for more gluten-free recipes and our own exciting Gluten-Free Chef Event coming soon hosted by AroundMainLine.com (That’s right, you read it right here first. The Main Line’s inaugural gluten free cook off and event is in the works by AroundMainLine.com—the region’s first online magazine!)

Philadelphia’s Rouge was one of 35 participants at Appetite for Awareness 2008<br>(Photo Courtesy of Pictures by Todd)

Philadelphia’s Rouge was one of 35 participants at Appetite for Awareness 2008
(Photo Courtesy of Pictures by Todd)

AroundMainLine.com was in attendance along with more than 1,400 Philadelphians and Main Liners at the exciting Appetite for Awareness event at the Wachovia Center on Tuesday September 23rd. The National Foundation for Celiac Awareness (NFCA) raised $340,000 at its 5th annual chef cooking contest. The event’s purpose is to help raise funds to combat celiac disease, an autoimmune disorder triggered by consumption of the gluten protein, which is found in wheat, rye and barley. This was the largest fundraiser the organization has held to date and it was a fantastic evening filled with delicious food!

To showcase the work of the NFCA, to educate physicians and to train restaurants in the preparation of safe, gluten-free food, 35 of Philadelphia’s top chefs partnered with doctors from 10 area hospitals to cook gluten-free meals. The teams competed in an Iron Chef-like competition for two awards. Brad Spence of Vetri took home the Best Gluten-Free Dish Award and Pasquale Masters of Pasta Pomodoro swept up the People’s Choice Award.

In addition to preparing gluten-free food for attendees to sample, all of the restaurants have committed to permanently adding gluten-free dishes to their menus, which will make Philadelphia the first gluten-free city in the country.

“Appetite for Awareness gave me a new found appreciation for gluten-free cooking,” said Chef Ari Weiswasser from Pearl. “By making a few simple alterations to items on my menu, I can safely feed everyone with celiac disease and help them understand that gluten-free food can be inventive and delicious.”

Is there a gastroenterologist in the house?<br>(Photo Courtesy of Pictures by Todd)

Is there a gastroenterologist in the house?
(Photo Courtesy of Pictures by Todd)

The National Institute of Health estimates that 1 in 133 people in the United States have celiac disease. To date, only 150,000 of these 3 million have been accurately. The only treatment is a lifelong gluten-free diet. Due to an extreme lack of awareness, the average time for diagnosis in the United States is ten years, a length of time that NFCA seeks to reduce drastically.

“Appetite for Awareness 2008 furthered the NFCA’s goal to educate as many doctors, chefs and members of the public about celiac disease as possible so that the millions of people who might be suffering needlessly can be diagnosed and reclaim their lives,” said NFCA Executive Director Alice Bast. “Last night marked the first induction of a truly gluten-free city in the United States. I challenge every other city to follow the remarkable lead of Philadelphia chefs and doctors.”

Comcast-Spectacor Chairman Ed Snider, who is a member of the NFCA Board of Directors, generously donated the use of the Wachovia Center for the evening where, in addition to tasting gluten-free food, there was an auction and raffle.“This event is both exciting and important,” said Dr. Ritu Verma, Section Chief, Division of Gastroenterology and Director of The Celiac Center at Children’s Hospital of Philadelphia. “Here at home, we are creating a gluten-free neighborhood where families have choices when dining out in celiac-friendly restaurants.”

For a complete list of participating chefs in the 2008 Appetite for Awareness event visit: www.appetite4awareness.org

The Capital Grille<br>Philadelphia, PA<br>Photo Courtesy of Kevin E. McPherson

The Capital Grille
Philadelphia, PA
(Photo Courtesy of Kevin E. McPherson)

Below is the exciting beginning of AroundMainLine.com’s Gluten-Free Recipe Series.The following recipe was provided by The Capital Grille in Philadelphia and happened to be one of the AML’s favorites we sampled at Appetite for Awareness. We highly recommend Rizopia rice pasta (www.rizopia.com) as the best brand to use in the ingredients below. Rizopia is available at area Acmes, Whole Foods and other speciality food markets along the Main Line and Philadelphia region.

Gluten-Free Lobster Mac n’ Cheese
Courtesy of: The Capital Grille, Philadelphia

Makes 6 orders

For the Sauce:

1 qt Heavy Cream
1 Tbsp Kosher Salt
8 oz. Mascarpone
4 oz Grana Padano, Finely Grated
3 oz Havarti, Coarsely Grated

Place cream and salt in saucepan over medium heat. Bring to a boil and and simmer for 20 min. Whisk in the mascarpone, havarti and Grana Padano until well combined.

Assembly

1# lobster, Boil or steam for 5 min. and remove meat. Meat should be only half cooked.

1# Penne, rice pasta, cook in heavily salted water, extra al dente
4 oz Grana Padano, Finely grated
4 oz Grated white cheddar

Warm the cream sauce in over medium heat. Once hot add pasta, toss to coat. Add the white cheddar and transfer to shallow casserole. Top with lobster meat and Grana Padano roast in 500 oven for 5 min. or until golden brown.

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2 Comments For This Post

  1. Charlie H Says:

    Tried this dish and it’s very good. The pasta is not bad at all for not having wheat in it. I don’t have a gluten allergy just testing out a gluten-free diet.
    Keep these recipes coming.

  2. Shannon S. Says:

    Love this recipe. Make it all the time, but use regular pasta with corkscrew noodles. I also use less salt as well because the cheese has enough. In addition, i put panko breadcrumbs on top and give it a crunch! I get so many compliments on this recipe – everyone should try this.

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