Executive chef and owner Chris Todd prides his restaurant on serving customers with food allergies and intolerances.

Christopher’s restaurant and FEAST, a local allergy support group, will host their first allergy-friendly dinner on Tuesday, January 17th at 5:30 pm. Reservations are required and the dinner will be suitable for adults and children. FEAST (Food and Environmental Allergy Support Team) of the Main Line is a support group for parents of food allergic children.

“Eating in restaurants is difficult for many allergy families, ” said Jean Kintisch, leader of FEAST. “This is a great opportunity to enjoy the experience in a safer environment.”

On this special night, the ingredients of every dish will be listed, Chef Christopher Todd and Jean Kintisch will speak about how to eat safely in restaurants, and participants will enjoy a meal knowing that the kitchen understands the special needs of allergic patrons.

“Our restaurant has always been accommodating to those with special dietary concerns,” said Todd. “Our staff is fully trained to work with all types of food allergies and dietary restrictions. Our menu offers nut-free, gluten-free and soy-free items and we work with each guest to make sure they are taken care of. We look forward to partnering with FEAST for this unique opportunity.”

Space is very limited at the January 17th dinner. If there is enough interest, another allergy-friendly meal will be planned in the near future.

Please call Christopher’s at 610-687-6558 to make reservations. Christopher’s is located at 108 North Wayne Avenue in Wayne, PA. christophersaneighborhoodplace.com.

Join Christopher’s on Facebook.

Two lucky AML fans will win a $25 gift certificate to treat themselves, family and friends to yummy creations at PBandU!

This giveaway has ended. Thank you to everyone who participated. The winners are AML fans Mikey and Joe.

In less than a year, Wayne’s funky and fun eatery, PBandU, has become a staple of Main Line moms, teenagers and everyone who has a love for all things peanut butter—and purposefully creative.

Located in the heart of downtown Wayne two doors down from Gum Drops and Sprinkles, PBandU enables you to create a peanut butter experience that’s anything but ordinary. Foodies can enjoy an endless array of combinations—from jelly to bananas to bacon to pickles!

How to Participate:

Comment here between Sunday, May 22nd and Thursday May 26th at 9pm for a chance to treat yourself to a great experience at PBandU!

Two winners will be selected to receive a $25 gift certificate.

And, be sure to stop in at PBandU during the Wayne Memorial Day Parade on Monday, May 30th!

Click here to read the full profile on PBandU on AML.

GOOD LUCK PBandU FANS!

PBandU – Wayne

Location: 163 East Lancaster Avenue, Wayne, PA 19087

Phone: 484-367-7799

Hours of Operation:
Mon – Thurs: 10:00 am – 8:00 pm
Fri – Sat: 10:00 am – 10:00 pm
Sun: 10:00 am – 6:00 pm

Website: www.pbandu.com

Facebook: Join PBandU on Facebook

Twitter: PBandU

1. PROMOTION PERIOD. Promotion begins on announced time EST (“Promotion Period”). All entries must be received by the announced time (EST) to be eligible for that day’s drawing.
2. ELIGIBILITY. This giveaway is only open to legal residents of the 50 United States and District of Columbia who are at least 18 years old as of the date of entry, except officers, directors, members, and employees of the Sponsor, the judging organization (if applicable), or any other party associated with the development or administration of this Promotion, and the immediate family (i.e., parents, children, siblings, spouse), and persons residing in the same household, as such individuals. This Promotion is void outside the 50 United States and the District of Columbia, and where prohibited.
3. WINNER SELECTION AND NOTIFICATION. The sole winner will be drawn from all entries received during the announced Promotional Period using a randomized computer numerical system, random.org.
4. TAXES. All federal, state and/or local income and other taxes, if any, are the winner’s sole responsibility.
5. ODDS OF WINNING. The odds of winning this Promotion depend on the number of eligible entries received.
6. Winner will be announced on aroundmainline.com, Facebook (www.facebook.com/aroundmainline) and Twitter (www.twitter.com/aroundmainline).

Following the presentation, guests will receive a gluten-free product tour of Wegmans extensive gluten-free inventory.

May is Celiac Awareness Month. And for the thousands of celiacs diagnosed monthly across the Delaware Valley, Wegmans supermarket, in conjunction with The Celiac Center at Paoli Hospital, is hosting special in-store events (Downingtown & Malvern locales) as part of their vested community outreach programs.

‘Understanding Celiac Disease’ will be held starting at 6:30pm on Wednesday, May 11th at their Downingtown location. On Tuesday, May 17th, the Malvern store will have the same seminar, same time, for their customers.

Nearly one out of every 133 Americans suffer from celiac disease, a digestive disease that damages the small intestine because of sensitivity to gluten, which is found in wheat, rye, barley, and oats. This hereditary disorder interferes with the absorption of nutrients from food.

The Celiac Center at Paoli Hospital provides a local resource to help people manage and embrace the gluten-free lifestyle. Whether you believe you or a loved one may have celiac disease, are newly diagnosed or have lived gluten—free for years, their team is committed to helping you through it all. From screening and nutritional counseling to consultations with our specialists, Paoli Hospital has a team of medical professionals ready to work with you.

Click here for more information on Paoli Hospital’s Celiac Center.

‘Understanding Celiac Disease’ at Wegmans

When: Wednesday, May 11th 6:30pm, Downingtown
Tuesday, May 17th 6:30pm, Malvern

Where: Downingtown Wegmans, Malvern Wegmans

Details: Click here to view the information on MainLineHealth.org

Registration: Required-call 1-866-CALL-MLH (866-225-5654)

Why: In recognition of May as National Celiac Awareness Month

Event Itinerary:

• 6:30-7:00 p.m. Gluten-Free Cooking Class with the Wegmans Chef
• 7:00-7:45 p.m. ‘Celiac Disease 2011: The Good, The Bad, and the Ugly.’ Presentation and Q & A with Keith J. Laskin, M.D. Gastroenterologist and Medical Director, Celiac Center at Paoli Hospital
• Gluten-Free Product Tour immediately following presentation

Main Line mompreneur Mercury Amodio with son Nesta.

Peanut butter and jelly is as ubiquitous as cherry pie, Uncle Sam and Memorial Day Parades. Which makes Mercury Amodio’s (nee: Winberg) foray into opening a twist on the childhood staple, in the heart of downtown Wayne, all the more intriguing. PBandU, Amodio’s booming eatery with its magnificently mod interior that has a huge Main Line mom following, is one of those concepts that makes you wonder, ‘Why didn’t I think of that?’ A 2002 survey in Prepared Foods showed the average American will have eaten 1,500 peanut butter and jelly sandwiches before they graduate from high school.

The 28 year-old Center City native attended CAPA as a vocal major, a creative and performing arts high school downtown, and holds a degree from Wagner College. Amodio cut her teeth in the music industry in New York, but moved back to the city in 2010 with her husband, Dusty. Last August, Amodio opened PBandU—six months pregnant with the couple’s first child, a boy. Baby Nesta arrived December 1st.

Amodio hired Main Line designer extraordinaire Barbara Balongue of Villanova’s Balongue Design to create an interior that was modern, fun and kid friendly. (Balongue is best known for, most recently, her breathtaking work on the interior design of Wayne’s White Dog Café.) The tables are all shaped in the motif of a peanut-purposefully with no hard edges—and there is plenty of space for the kiddos to run around without causing any damage. Amodio included a back playroom with a television and toys as well.

Fast forward to Spring of 2011, and PBandU is the hottest hangout for moms on the Main Line-and a trendy stop for adults looking to tap into their love of a childhood favorite. This past weekend the store had its two most profitable days to date. Amodio might just be on to something much bigger than her brick-and-mortar uber-chic eatery. Consider the J.M. Smucker Co. In 2005, sales of their Uncrustables sandwich line (a sealed crustless sandwich that has a long shelf life) had grown to $60 million a year with a 20% annual growth rate.

PBandU promises: “A one-of-a-kind peanut butter experience that's anything but ordinary.”
Pictured is a best seller: peanut butter, pickles, bacon and cheese

PBandU’s motto: ‘A one-of-a-kind peanut butter experience that’s anything but ordinary.’ Even extraordinary, perhaps.

AroundMainLine.com: Where did the concept of PBandU come from?

Mercury Amodio: This idea actually came about from my experiences as a child when we took road trips to New England. My dad always joked that there should be a peanut and butter ‘store’ that we could pop into. And, not just one sandwich choice but more along the lines of an ice cream shop where you control the combos and toppings. That idea never waned with us.

AML: And the name?

MA: The whole concept is ‘peanut butter and toppings,’ whatever you can dream of having with peanut butter. So, we started out with ‘Peanut Butter and ?’ and were trying to figure out exactly what to call the store. Then we decided on PBandU because it communicates that this is about peanut butter and whatever you, the customer, likes so it’s a personal and different experience for everyone—young and old!

AML: How about all the unique combinations?

MA: We really listen to our customers. Anyone can walk into PBandU with an idea and if we like it, we will add it to the menu. That’s really the fun of it! Tomatoes will be added soon because we keep getting that request. We also held a bunch of tastings with family and friends at my house, before we opened, where we created the menu based on experimenting and voting on all sorts of combos.

AML: I know what one of your top sellers is because I tried it and its {surprisingly] amazing-bacon, cheddar, pickle with peanut butter. I was a bit skeptical but its delicious! Why does that unusual combo work? What are other customer favs?

Wayne’s PBandU interior was designed by the prestigious Villanova design firm Balongue Design.

MA: It’s the salty and the sweet that work so well together. Another best seller is our Nutella, fluff and M&M-that’s the favorite for the kids for sure. It’s like having dessert for lunch. Then the parents tend to gravitate to the pickle/cheese/bacon combo.

AML: The interior design is really incredible-simple, modern and family friendly. I know you worked with the incredibly talented Barbara Balongue of Balongue Design.

MA: Nothing is an accident in here, its all very purposeful in a subtle way and Barbara did a great job with that. All the millwork is peanut butter-shaped; the tables have a peanut shape top to them. I would describe our space as quirky, colorful, mod and, most importantly, fun!

AML: What’s it like being a new mom and an entrepreneur all within the span of a year?

MA: Its been so great being a first time mom and coming to work being surrounded by moms and having that camaraderie. Nesta is a PBandU regular and I love the luxury of bringing my baby to work.

AML: Talk about the gluten-free options you offer.

MA: We have several gluten-free options. We use Udi’s gluten-free bread, which is delicious, and we use a gluten-free toaster to avoid cross contamination. Gluten intolerances are a big deal so we take that very seriously if a child, or adult, is requesting a gluten-free sandwich.

AML: I love that you roll out seasonal and holiday combos monthly too to keep it fresh and interesting. What’s on the menu for Spring here with Easter around the corner?

MA: Look for some PB and Peeps!

Fun Facts about PBandU

What: A Main Line family-owned peanut adventure which has become the hottest Mommy hangout in the western burbs!

Where: 163 East Lancaster Avenue, Wayne, PA

Website: pbandu.com

Hours:
Mon-Thurs: 10:00 am – 8:00 pm
Fri-Sat: 10:00 am – 10:00 pm
Sun: 10:00 am – 6:00 pm

Phone: 484-367-7799

Email: info@pbandu.com

Private Parties and Functions: PBandU is available to rent for private parties and fundraisers, corporate events and, of course, children’s birthday parties.

Interior Design and Logo: Balongue Design

Facebook: Join PBandU on Facebook

Twitter: PBandU

Best friends and business owners Heather Esposito and Allison Lubert opened Sweet Freedom this past January.

Let freedom ring for local celiacs and vegans as Philadelphia now has a successful bakery that caters to a myriad of food allergies, intolerances and dietary restrictions. This past January, friends Allison Lubert and Heather Esposito opened Sweet Freedom (1424 South Street, 215-545-1899), one of the country’s only vegan and gluten-, soy-, egg-, dairy- and refined sugar-free bakery, the first of its kind in Philadelphia.

Sweet Freedom was conceived as a destination for those struggling with dietary restrictions that typically prevent them from enjoying baked goods, but the bakery’s commitment to top-quality, all-natural ingredients makes it a hit among even those without allergies and intolerances. “Both Heather and I have struggled with our eating habits and with troubling food allergies,” said Lubert, “and we both found ourselves striving to prepare our favorite treats in ways that were both delicious and appropriate for our diets. It’s a challenge to omit animal products, soy, gluten and corn and still create flavorful, crave-able baked goods, but we love to rise to that challenge every day.”

Lubert is the owner of a private nutritional counseling practice, where she combines her deep understanding of nutrition with her several masters’ degrees in counseling and psychology. She is an avid cook and baker who was always looking to find new ways to satisfy her cravings while being mindful of her allergies to dairy and wheat. Esposito, a masters level counselor and chef, worked as a private chef, cooking instructor and nutritional counselor. In culinary school, she decided she wanted to open a gluten-free bakery.

Let Freedom Ring!

In May 2009, the two connected via family friends and decided to move forward with the concept of opening Sweet Freedom. Nine months later, they launched the bakery. “Within ten days of opening this winter, we received an email from (actress) Alicia Silverstone’s assistant who was interested in trying our product line. She is a vegan and was working on a play on Broadway. That was really exciting for us-so I jumped in the car and drove up to New York to drop off samples. The business has been great and really taken off,” said Esposito.

According to the National Foundation for Celiac Awareness and their website, celiaccentral.org, Celiac disease is an autoimmune digestive disease that damages the villi of the small intestine and interferes with absorption of nutrients from food. What does this mean? Essentially the body is attacking itself every time a person with celiac consumes gluten. Celiac disease is triggered by consumption of the protein called gluten, which is found in wheat, barley and rye.

Birthday cakes and wedding cakes are part of a growing area of the dual’s booming bakery business-customer favorites include a chocolate chip cookie sandwich and a banana chocolate chip loaf. A local bride recently enthused on Sweet Freedom’s Facebook fan page—that boasts over 2,000 followers-about her gluten-free wedding cake: “Thanks for the awesome wedding cake!! It was a huge success! Not only were our vegan friends and our super allergic nephew extremely happy, but all the “normal” people loved it too.”

Sweet Freedom relies heavily on coconut milk, in lieu of dairy, and coconut sugar, in addition to agave nectar and pure maple syrup, for sweetening.

Sweet Freedom offers a host of tasty sweet treats, personally tested, prepared and baked by both Lubert and Esposito. The menu includes an assortment of cupcakes, muffins, cookies, brownies, loafs, cakes and pies. And, besides serving the Philadelphia region, they can ship their baked goods nationwide.

Sweet Freedom relies heavily on coconut milk, in lieu of dairy, and coconut sugar, in addition to agave nectar and pure maple syrup, for sweetening. Flours vary from brown and white rice flour to those manufactured from sorghum, garbanzo beans and even fava beans. All products are peanut-free, as well, and no corn products are used. “We really want Sweet Freedom Bakery to be a safe haven for people who suffer from celiac disease, people who suffer from food allergies or intolerances, or people who follow a vegan lifestyle. We are excited to be catering to a bunch of different populations and we believe in the nutritional quality of what we are offering,” enthused Lubert.

According to celiaccentral.org, the gluten-free marketplace is expected to reach $1.7 billion in 2010 thanks to new vendors manufacturing better tasting and more affordable products.

CELIAC DISEASE FACTS AND FIGURES COURTESY OF THE NATIONAL FOUNDATION FOR CELIAC AWARENESS (NFCA)

• One in 133 Americans has celiac disease.
• Three million Americans across all races, ages and genders suffer from celiac
• 95% of celiacs are undiagnosed or misdiagnosed with other conditions.
• 10 years is the average time a person waits to be correctly diagnosed.
• A 100% gluten-free diet is the only existing treatment for celiac today.
• 500,000 new celiac diagnoses are expected to occur in the next 5 years thanks to efforts to raise public awareness of celiac disease.
• The gluten-free marketplace is expected to reach $1.7 billion in 2010 thanks to new vendors manufacturing better tasting and more affordable products.

Sweet Freedom is open from 10 a.m. until 7 p.m. Tuesday through Saturday and on Sundays from 10 a.m. until 4 p.m. For more information about Sweet Freedom, or to place an order, please visit www.sweetfreedombakery.com, email: sweetfreedombakery@gmail.com or call (215) 545-1899.
Join Sweet Freedom on Facebook and on Twitter: sfbakery

By AML Publisher
Photos by Belle Vie Photography

Local celiacs and vegans now have the first Philadelphia-area bakery to call their own with Lansdale’s Virago Baking Company.

Walk into Lansdale’s quaint corner Virago Baking Company and the cases are packed with one delicious treat after another: dozens of mouth-watering, generously iced cupcakes, hearty pies, breakfast breads, birthday cakes and more. Seems like any other small town bustling bakery business until you take a close look at the menu. Everything in Regina Mason‘s sensationally successful bakery is gluten-free, vegetarian or vegan. “I knew I wanted to open a bakery in Lansdale, but not your typical concept. There really is no way to compete with the local supermarkets in a traditional bakery model and there is very high demand now for what we offer with food allergies being so prevalent. A bakery for the Philadelphia region that prides itself in offering the same items but made for those dietary restrictions in mind are what we pride ourselves on-and, what can I say, it is working,” explained Mason.

Opening an all natural bakery café catering to vegans and celiacs in 2007 was an astute business move by Mason considering the prevalence of those Americans following a vegan lifestyle or diagnosed with a gluten intolerance-known across the medical industry as celiac disease. Celiacs were not part of mainstream America until these past few years when celebrities like The View’s Elizabeth Hasselbeck became diagnosed and produced a top-selling cookbook. Also thrusting celiac disease into the limelight with numerous appearances on Larry King, Oprah and prime time television-actress Jenny McCarthy who embraced a gluten-free diet for her autistic son.

Virago offers gift boxes, trays, baskets, and cupcake and cookie trays to order and ship across the country for the holiday season.

According to Philadelphia’s National Foundation for Celiac Awareness (NFCA) and their website celiaccentral.org, over 3 million Americans have celiac disease but only 5% have been correctly diagnosed. Celiac disease is an autoimmune digestive disease that damages the villi of the small intestine and interferes with absorption of nutrients from food. This means that, essentially, the body is attacking itself every time a person with celiac consumes gluten.

Celiac disease is triggered by consumption of the protein called gluten, which is found in wheat, barley and rye. When people with celiac disease eat foods containing gluten, their immune system responds by damaging the finger-like villi of the small intestine. When the villi become damaged, the body is unable to absorb nutrients into the bloodstream, which can lead to malnourishment. Left untreated, people with celiac disease can develop further complications such as other autoimmune diseases, osteoporosis, thyroid disease, and cancer.

Yum!

Regina has designated days of the week where Virago only bakes gluten-free. So, there are strict guidelines in place to avoid any cross contamination for those with higher sensitivity to gluten-free particles. In addition, Virago serves a light lunch menu using all natural products. Items such as wraps, salads, soup, quiche and frittata are available as gluten-free, vegan, and vegetarian for customers. On Fridays and Saturdays, Virago offers gluten-free pizza by the slice, take & bake or a plain pizza shell.

The good news for local celiacs looking to celebrate the holiday season-Virago Baking Company will ship anywhere across the Delaware Valley (and country) to make sure you have your fair share of holiday treats and sweets. “The goal of my bakery is that we want our baked goods to look just like they would if you walked into a traditional bakery. If you are a celiac, you deserve a beautiful birthday or wedding cake that is gluten-free, looks great and tastes delicious. Dietary restrictions and choices exist and it’s really our job to make our customers excited to have our pies and cakes and enjoy them just as they would if they did not have to watch, or choose, how they eat. We have a lot of customers who buy from us just because they find my baked goods delicious, not because they have a food allergy, restriction or intolerance,” explained Mason.

Virago Baking Company is located at 620 South Broad Street in Lansdale, PA 19446. Their hours of operation are: Tuesday through Friday 7AM to 6PM, Saturday 8AM to 5PM, Sunday 8AM to 1PM. They are closed Mondays. Call: 215-412-7071.

Their website is: www.viragobakingcompany.com

Follow Virago on Twitter at: twitter.com/ViragoBakingCo

Join their Facebook Fan Page to keep up to date with specials and bakery news.

Think you may have celiac disease? Visit celiaccentral.org for a checklist of symptoms and comprehensive information.

The area’s top culinary talent will be on hand at the Wachovia Center for Appetite for Awareness on September 30th.

You’ve probably heard the term ‘gluten-free’ by now, or, most likely know someone who is not able to include gluten in their daily diet. Celiac disease, which is an autoimmune disorder that involves intolerance for the protein found in wheat (known as gluten), affects 1 in 133 Americans. And through their annual event, an Ambler-based nonprofit is working to make Philadelphia one of the top cities in America dedicated to raising awareness and education about celiac disease.

Tonight, September 30th, the National Foundation for Celiac Awareness will hold its annual Appetite for Awareness: A Gluten-Free Cooking Spree. Top chefs and doctors will be assembled into teams at the Wachovia Center in a challenge to create the best gluten-free dish. Guests will enjoy sampling gluten-free creations from over twenty-five of the area’s preeminent restaurants, gluten-free beer, wine, and products from over fifty of the nation’s finest gluten-free vendors.

Now in its sixth year, Appetite for Awareness is the largest and most innovative educational program dedicated to the topic of celiac disease. 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 event last year. Alice Bast, a celiac herself and the Executive Director and founder of NFCA, met with Snider six years ago after a personal connection led her to find out he had been hospitalized and diagnosed with celiac disease. “Ed saw the passion and energy we had with NFCA; he saw that the NIH had given us a grant. That is how the relationship started and we were off and running-we brought Jefferson and CHOP right on board with the organization. I promised Ed that we were going to change the face of this disease nationwide-right here in Philadelphia,” explained Bast.

Spearheaded by Comcast Spectacor Chairman Ed Snider, pictured center, Philadelphia’s top medical professionals and premier chefs will unite to increase awareness of celiac disease and the gluten-free lifestyle.

Last year, NFCA anticipated that they would have about 750 attendees for their first Appetite at The Wachovia Center. Over 1500 attendees enjoyed the event. Bast emphasized that Appetite is a night for foodies across the Philadelphia region to appreciate that learning about celiac disease, a serious medical and sometimes life-threatening condition, can be an enlightening experience. “We always joke with the event and say Appetite answers one of the country’s most pressing questions ‘Who has bigger egos, the chefs or the doctors?’ It always makes people stop in their tracks and think-of course we are joking! This is one competitive atmosphere. Tapping into competition is our strategy for spreading the word and making our lives better, creating collaborations, developing new relationships and educating Philadelphia and the country that we can live and thrive with celiac disease. For the chefs, they get to cook and experiment with gluten-free grains that they maybe never considered using before in their repertoire. We want everyone to walk away from the night knowing gluten-free can be delicious!”

Cooking challenges are part of the festive atmosphere expected to draw 3,000 attendees.

In conjunction with Appetite for Awareness, all participating restaurants receive training in gluten-free kitchen protocol through NFCA’s Gluten-Free Resource Education Awareness Training (GREAT) program. Philadelphia’s fabulous restaurants participating include Vetri, Osteria, Distrito, Chifa, and Little Fish. Christina Pirello, Emmy Award-winning host of the national public television series ‘Christina Cooks’, will emcee the event.

Chef Marshall Green of Café Estelle, in South Philly, is one dozens of local restaurants who will be participating this year. At Appetite for Awareness, Green will be serving a delicious potato latke bound with rice flour, a crispy potato pancake, complimented by a sliced brisket and accented with a dollop apple sauce in honor of the upcoming Hanukkah season. His current menu at Café Estelle has numerous gluten-free options for his customers. “When you are serving the public you have to take into account everyone’s different tastes, needs and dietary restrictions. We do all of our baking here in house at Café Estelle, so we are very cognizant of what our ingredients are in our dishes. Besides customers with celiac disease, we cater to any specific allergy or restriction. It’s really not difficult as a restaurant if you are using the highest quality ingredients and, as a chef, you are educated about the importance of truly serving a gluten-free menu item,” explained Green.

Due to the efforts of the NFCA, Philadelphia is now the first recognized gluten-free, celiac friendly city in the U.S.

Appetite for Awareness 2009: Wachovia Center Sept. 30th

WHEN: Wednesday, September 30th 2009, 7:00pm. – 9:30pm, VIP reception from 5:30pm-7:00pm.

WHERE: The Wachovia Center, 3601 Broad Street, Philadelphia.

WHY: Appetite for Awareness is one of the leading educational events dedicated to celiac disease. By uniting foodservice and healthcare professionals, this innovative event integrates the medical and lifestyle aspects of the disease and increases understanding of the autoimmunedisorder among these critical populations. Together, the participating doctors and chefs will expand Philadelphia’s Gluten-Free Neighborhood, first in the US, while serving as exemplary models for promoting awareness of celiac and the health of those who suffer nationwide.

HOW: Register online at www.celiaccentral.org. Admission fees are $250 VIP reception, $75 Early Bird Registration ($100 General Admission after September 1st), and $35 for students (with valid ID).

HONOREE: The NFCA will be honoring John Binswanger and his family for their leadership and support in building NFCA over the last five years.

BACKGROUND: The National Foundation for Celiac Awareness (NFCA) is a non- profit organization dedicated to raising awareness and funding for celiac disease that will advance research, education and screening amongst medical professionals, children and adults. Visit celiaccentral.org for more information.

Dozens of free samples of gluten-free products will be available for local celiacs who stop by the Whole Foods Market in Devon on March 21st.

AroundMainLine.com and the Whole Foods Market at Devon are pairing up to present to the Main Line a sensational Saturday event: A Gluten-Free Food Extravaganza! Saturday, March 21st from 1-4 p.m., local celiacs will have the opportunity to sample some of Whole Foods’ top selling gluten-free product lines. In addition, businesses from the tri-state region, who supply Devon’s Whole Foods Market with their growing and diverse gluten-free line of fresh and frozen foods, will be present to answer questions and meet one-on-one with their customers. Two of the most popular local companies who will be offering samples are Spice of Life Bakery from Lancaster (www.spiceoflifelancaster.com) and Cookies for Me! (www.cookiesforme.com) from Doylestown.

Courtney Mendillo, Devon’s bakery team leader, has seen a booming interest in the store’s gluten-free items with their Main Line clientele. Mendillo spearheads the selection of items brought in from Whole Foods’ corporate gluten-free bake house–which offers dozen of delicious frozen gluten-free items, from pizzas to bagels, pie crusts and more. Mendillo also regularly evaluates new products that Main Line and Philadelphia-area based businesses are producing to keep Whole Foods’ varied selection for celiacs growing. “The exciting thing I like about our variety with local vendors, like Spice of Life and Cookies for Me!, is that we are able to showcase the great, gluten-free companies from the Philadelphia region that bring fresh items to us. I can’t tell you how many requests we have had for fresh gluten-free bread. And, when we found the company Spice of Life from Lancaster, those customers were so pleased,” said Mendillo. Now, Spice of Life’s fresh rolls and breads have developed a strong following and are usually scooped up within twenty-four hours of their weekly Thursday afternoon drop-off!

Whole Foods is also pampering its customers with a gluten-free spa. Many celiacs are also intolerant of bath and body products that contain gluten, a wheat protein.

This Saturday’s gluten-free extravaganza is the first time the Main Line’s staple Whole Foods Market location is dedicating an entire store event to focus on their gluten-free product lines. From food to vitamins and hair and skin products, the three hours are packed with opportunities for parents and customers to try a varied product line and enjoy a sensational Saturday afternoon. Besides the free food giveaways, there will be dozens of in-store samples, a sundae station, hoagie stand, chicken cheeseburger station, a raffle, fun giveaways, and more—all gluten-free! Charlene Nolan, the Whole Foods Market at Devon’s director of community events, who has coordinated the event with AroundMainLine.com, says she was inspired by a successful back-to-school store party they held late last summer. “The interesting thing that we learned from our back-to-school event was the enthusiastic response we saw from the parents! They were absolutely flocking to the [few] gluten-free tables we had set up. When we saw there was such a high level of interest in that niche, we decided it was due time to celebrate what we have to offer our celiac customers and parents shopping for their children who have gluten-free diets. This Whole Foods has a fantastic gluten-free product line that we are very proud of and that offers something for everyone to enjoy. Through my teams’ hard work, I hope Saturday’s gluten-free extravaganza provides a meaningful service to anyone who has to follow a gluten-free way of living,” said Nolan.

What: AroundMainLine.com’s Gluten-Free Food Extravaganza

When: Saturday, March 21st 1:00 p.m. – 4:00 p.m.

Where: Whole Foods Market @ Devon, 821 Lancaster Avenue

In-Store Samples and More Including: Sundae Station, Hoagie Stand, Chicken Cheeseburger Station, Grilled Cheese Hut, Featuring Whole Foods’ 365 GFree Products, Raffles-Fun-Giveaways, GF Vitamins and Supplements And Gluten-Free Skin and Hair Care Products

Featured Local Gluten-Free Vendors

Cookies for Me!
www.cookiesforme.com

These sparkling, fun-shaped cookies are good looking and gluten-free. The Doylestown company’s line has exploded with a pending contract with QVC and orders pouring in. Whole Foods Devon carries Cookies for Me!’s delicious dairy-free lemon iced sugar cookies among other varieties.

Spice of Life Baked Goods
www.spiceoflifelancaster.com

Lancaster-based bakery Spice of Life launched in September 2008. And, in February, CEO and founder Kristen Ippolito secured shelf space at the Devon Whole Foods Market for her fresh baked rolls and gluten-free bread, delivered every Thursday to the bakery section. Ippolito’s fresh goods are packed with whole grains, organic ingredients and so great-tasting, its hard to know to miss the gluten! Spice of Life’s gluten-free raisin bread has become a Devon Whole Foods customer favorite.

Also showcasing:

Froose Juices
www.froose.com

Kettle Soups
www.kettlecuisine.com

The Whole Foods Market at Devon is located at 821 West Lancaster Avenue in Wayne, PA.

Going home with gluten-free! Homecooked offers bimonthly gluten-free menus for their growing celiac customer base.

Claire Phillips was working 50-60 hours a week as a marketing manager for a large pharmaceutical company in Santa Monica a few years back and starting to feel a bit burned out. A natural love of cooking was part of her creative personality and a great hobby she embraced as a child growing up in Lancaster. But, with a demanding career, cooking a delicious, healthy meal every night became more difficult and time-consuming. Then Phillips and her boyfriend stumbled upon a small business in their California neighborhood that offered affordable, convenient prepared foods for on-the-go, health-conscious consumers. It quickly became a staple of their hectic lifestyle-too busy (and tired) to stop at the grocery store after a long days work.

Moving back to the East Coast in late spring of 2006, Phillips, then 26, wanted to translate her love of cooking (the NYU grad had considered training as a professional chef at one point) into her own business. After she located the strategic retail space (with her now fiancé and business partner Paul Guarino), near the Paoli train station, Phillips was in business. And thus, HomeCooked opened its doors that December. “HomeCooked is any busy person’s takeout. In fact, I feel that this is a sophisticated form of takeout. If, in a perfect world, you had a few extra hours every day to peruse the aisles of the grocery store and take home the natural ingredients for your dinner that would be great. But, with two-income families and everyone working, its not a reality today. So, we have done all the steps for you with our customized meals. If you do have the time every night to make your own marinara sauce, make your own marsala sauce, trim the fat off the pork tenderloins and serve healthy, homecooked food to your family and friends that is great. If not, we are here to help! Everyone has dinner every night and they still want the joy of eating healthy, delicious food,” explained Phillips.

HomeCooked is a hop, skip and a jump from the Paoli train station. Many Main Liners pop in on their way home after a long day for delicious and nutritious takeout they can cook at home.

Homecooked’s client base varies from corporate executives to busy soccer moms to the daily foot traffic from the train station. The store’s grab-and-go case has fully prepared frozen foods that are complete with ingredients and cooking instructions, making it a no-brainer for the busy customer. And, their meals are cost-effective, averaging $3-$4 per person. Besides developing a sophisticated, healthy form of takeout for the Main Line region, Phillips also recognized very early on, per frequent customer requests, the need to develop a bimonthly gluten-free menu. “So much of Homecooked’s evolving business is based on customer feedback and suggestions. Literally a month after we opened, we had a dozen or so customers express interest in having us carry a comprehensive gluten-free line. So, we listened and now we accommodate celiacs with dozens of delicious options to choose from,” said Phillips.

Gluten-Free Entrée: Homecooked’s Orange Chicken Piccata is a classic dinner favorite, convenient and less than 300 calories.

Phillips has a full-time chef developing her menus daily and has surrounded herself with restaurant industry veterans to support her booming business. Homecooked is starting to deliver to daycare centers, so parents can pick up their children and have dinner ready to take home as well. The company can also accommodate bulk orders to Main Line businesses that are completely customized so locals can have dinner ready to cook without the extra trip (that night) to the supermarket. “People who really get our business are a core group of moms who frequent the store. For them, Homecooked is a lifesaver because they are providing their families healthy, homecooked meals without the usual hassle. And, who doesn’t want to spend more time with their children, with their loved ones at the end of the day? Especially when there are specific dietary restrictions, like a gluten-free or casein-free diet, we can be just the solution celiacs are looking for,” enthused Phillips.

Homecooked’s Gluten-Free Jan-Feb ’09 Menu

Homecooked
www.homecooked.net
Where Great Meals Begin

Orange (or Traditional Lemon) Chicken Piccata with Rice
A Light & Fit Entree (fewer than 300 calories per serving). New! Just like the classic dish created in Italy, but with an orange twist. Herbs, olive oil, and garlic combine with all white meat chicken medallions and cook up quickly on the stovetop and are then served with a sauce made in the same pan. Capers available on the side. We provide a side of rice (brown available) served on the side. (bag, stovetop) GFCF

French Country Chicken Breasts or Pork Medallions & French Green Beans
A Light & Fit Entree. Tender chicken breasts (or pork tenderloin medallions) soak up the aromas of the French Countryside thanks to Herbes de Provence (an herb blend originating from the south of France with thyme, marjoram, rosemary and other herbs), and then are sauteed in a light sauce of white wine and garlic. Simple ingredients that yield great flavor in true French tradition. A side of haricots verts (thin French green beans) included. Serve with a salad or roasted red potatoes. (bag, stovetop) GFCF

Chicken (or Pork Medallions) in a Chinese Lemon & Ginger Sauce
A Light & Fit Entree. Tender bias cut chicken breast (or pork tenderloin) medallions get a delicious rub and then are sautéed on the stovetop. Add the luscious lemon ginger sauce and you’ll be licking your lips. Even kids have been known to ask for more of this restaurant quality dish. Served with a side of snap peas. (bag, stovetop) GFCF

Honey Lime Chicken Breasts
A Light & Fit Entree. Boneless, skinless chicken breasts marinated in lime juice, honey and fresh herbs. A healthy and super quick to prep dinner. Perfect alone, cut up on a salad or in a wrap. A tasty and convenient entree that sautés up quickly on the stovetop. Side of mixed veggies. (bag, stovetop). GFCF

Chicken Parmesan Bake
One of our most popular dishes. A one dish oven entree that’s simple and delicious. All white meat chicken tenderloins are rolled in our seasoned corn breadcrumbs and parmesan cheese, baked up in the oven (and can even be cooked from frozen). We provide our signature marinara and mozzarella cheese to melt on top. (pan, stove) GF

Hearty Autumn Chili (ground beef or vegetarian)
This hearty chili made with lean ground beef, beans, peppers and onions has the perfect combination of flavors to make this just the dish to warm up a fall evening or football afternoon. Our signature “Ba-Bam!” chili spice makes this a dish the entire family will enjoy. Side of rice. (bag, stovetop). GFCF

Mini Meatloaves with a Honey Mustard Glaze
Hand-formed mini meatloaves make a great and easy dinner. Each is topped with a sweet honey mustard and ketchup glaze. Bake as many or as few as you need at once. 3 mini meatloaves per half order and 6 per full order. Side of chive mashed potatoes (chives just on top) included. (pan, oven) GF

Parmesan Crusted Tilapia over Brown Rice Pilaf
New! A fish dinner doesn’t get much easier than our tilapia packets. So simple and delicious. This month we’re using light and lean tilapia and encrusting it with an herb, parmesan, and panko breadcrumb mix. Each filet rest on a bed of Italian Brown Rice pilaf. (individual packets, oven). GF

SlowCooker Chicken Cacciatore with Rice
Full Size only, counts as 2 Half (2-3 serving) meals. Back by popular demand, and with more meat than ever before! Perfect for a picnic or an easy dinner. The secret to this extraordinary dish is the HomeCooked made-from-scratch BBQ sauce. Boneless and skinless chicken breasts cook in your slow cooker (or on low on your stovetop) with our homemade sauce, onions and peppers until the meat is ultra tender. Then just shred it up and serve over brown rice (white available). GFCF

Chicken Marsala with Rice
Light & Fit. Make this restaurant classic at home with ease. Thin medallions of chicken breast cook up quickly on the stovetop. Sliced mushrooms and our homemade Marsala sauce (a brown sauce made with wine and herbs) simmer together for an impressive presentation over rice. (bag, stovetop) GFCF

Gluten Free / Casein Free Sides
Quinoa Pilaf ($8.50 serves 4-6)
Wild Rice Pilaf with Summer (or Butternut) Squash ($8.50 serves 4-6)
Signature Marinara Sauce (32 oz)

HomeCooked is located at 1 Paoli Plaza, Paoli, PA, across from North Valley Road from the Paoli Train Station. Visit www.homecooked.net for full menu details, to place an order for pickup or delivery call: 610-647-1002.

Publisher’s Note: The two appetizers pictured within this feature are not gluten-free. However, the Spanish octupus appetizer highlighted on the AML homepage is a gluten-free appetizer available at Blackfish.

Blackfish’s Signature Appetizer
House smoked Scottish Salmon, crispy potatoes, deep fried egg, crème fraiche

Blackfish owner and head chef Chip Roman is considered one of the Main Line’s top culinary geniuses. The shy, baby-faced 29-year-old Fishtown native and St. Joe’s Prep alum trained under George Perrier and Mark Vetri before starting Roman Catering at age 23—a business that would rapidly evolve into one of the Main Line’s most beloved BYOBS. Roman invited AML into his kitchen for a rare chat (he usually turns down interviews) on a recent December evening. The quaint, simply designed space in the heart of Conshohocken is constantly humming with couples and parties dining by candlelight.

Roman is known for keeping his clientele on their toes…changing his menu weekly to keep Main Liners coming back for more. Blackfish also prides themselves on individual service and will accommodate food allergies and intolerances, no matter how stringent the diet, how specific the request. Recently an AML couple tested the Blackfish kitchen and requested a gluten-free friendly menu— resulting in rave reviews. Our secret food critics reported that the staff was very accommodating; the food guaranteed gluten-free, gourmet and delectable. It’s great news for local celiacs!

This summer Roman opened up a second Blackfish in Avalon to much acclaim. He gave AML the scoop on his next venture: a hotel is in the works by his team – but he is keeping quiet (for now) about when and where. Speaking of quiet, on the night of our interview the kitchen is surprisingly calm, the staff discreet as Roman and I chat in the back corner near the walk-in fridge. His staff huddles with intensity over the precise presentation of a Spanish Octopus appetizer, gently placing parsley and cherry tomatoes on the plate. Meanwhile, the strikingly handsome top chef with piercing green eyes kicks back with me for a little tet a tet. Not a bad gig for a Saturday night!

AroundMainLine.com: Your background is amazing, everyone knows you worked under the esteemed Mark Vetri and [George] Perrier and trained at LeBec Fin. Explain what your philosophy is for Blackfish and how you have established a successful, growing name at such a young age.

Chef Roman: We started the catering business in 2003 first, Roman Catering, and it worked out well. Then it evolved into the restaurant. And, that came about fairly quickly. So, this is an established BYOB now, but I don’t think we really run it as a traditional BYOB is run. It started out of necessity to make money, and that’s not the focus anymore.

Chip Roman’s Blackfish
Conshohocken, PA

The philosophy changes every other day – when we first opened we might have shied away from more expensive items but that has changed. Now, we incorporate a lot of higher end ingredients and I don’t structure the menu anymore. Sometimes there is not always steak on the menu—that’s how we operate. I try my best to hire very talented people to surround me. Everyone’s name is on the menu so people don’t feel like it is all about me, and that’s my philosophy and how I run my business, a team approach.

AML: This kitchen is definitely one of the most controlled environments I have ever been in—usually you have some tension in this environment, this is not the show Top Chef with everyone flipping out!

CR: I am calm, this is a calm and controlled environment and it all starts with me. There’s no use in getting into fist fights over food. We have the menu, we have our customers and I am not nervous anymore and the clientele returns.

AML: As soon as you opened, there was a lot of buzz about you on the Main Line. You are young, you catapulted to the top of the local restaurant scene and Blackfish took off. How did that all come together so seamlessly?

CR: It’s the people here, again not me. I will acknowledge I do have an eye for talent and what type of people will support my vision and be as passionate as I am about my restaurants. And, we have been able to sustain almost the exact same staff here since we opened which, as you know, is very difficult in the restaurant business. When we first opened this place, I was the oldest guy who worked here.

AML: What can people who have not had the pleasure of dining at Blackfish expect when they come here or go to your new Avalon locale?

CR: A friendly environment and a group that is dedicated to giving you the best experience possible. Our menu is pretty ambitious which is challenging with a small staff. It’s never about us–it is about the customer. And, any request a customer makes we will accommodate that with no excuses.

AML: Thanks for the great segue which brings me to my next topic and very important focus. We are excited to highlight Blackfish as part of AroundMainLine’s gluten-free recipe series. Not every restaurant understands the importance of accommodating food allergies and intolerances. And, I have a few close friends who have celiac disease and have dined here and just raved about how seriously your staff took their requests! And, most importantly, how fantastic their gluten-free dining experience was.

Parmesan panna cotta is accented with roasted ruby beets, balsamic vinaigrette and pistachios

CR: We have a celiac customer coming in tonight in fact. She called ahead and besides a gluten intolerance (Chef Roman gets out the piece of paper from his pocket which he personally planned her menu on) the customer has a lactose intolerance, and many other specific allergies and restrictions. So, the other day I created a custom menu for her and it’s important that she knows she can come here, relax and enjoy a great dinner without worrying she will get sick or have a reaction.

AML: That is great and we will spread the word. There are many restaurants in the city that have gluten-free menus as part of their regular nightly options, but not so much out here on the Main Line. Everyone should not have to traipse into the city to enjoy a great meal just because they have dietary restrictions, correct?

CR: Absolutely not, and we are more than happy to cater to those restrictions. We also want our customers to feel comfortable in those requests. I have a customer who comes in here once a week, has been a regular customer since we opened and he has strict kosher dietary guidelines. I honestly do not know much about a kosher diet other than what he has taught me to serve him. It’s not really a big deal to us [to cater to our dining room].

AML: A little bird passed on the fact, not rumor, George Perrier dines here on a regular basis. So, I’m super curious, what is he really like and what in the world does he order when he comes in here?

CR: I think he is a very passionate, intense and an incredible businessman. Some people do not understand that intensity if they don’t have that type of drive. As far as what he orders…it is simple, simple—he usually orders roasted chicken and a Caesar salad.

AML: That’s so funny because…I can verify this story with my mother’s experience. Anyone who knows my mom (and she deserves a plug since she is a fantastic cook) knows my mom was Martha Stewart before Martha Stewart was Martha Stewart—you know what I mean?!

CR: I know those moms, they are great cooks!

AML: That’s my mother, a consummate gourmet. Well, a few months ago my mom was in Food Source in Bryn Mawr behind Perrier at the check out counter and she came home very excited. So, I asked her what in the world was he buying, because I LOVE that place and I wanted to pretend I was ‘in the know’ next time I went in. My mom said he had a roasted chicken and a bag of baby greens! So, I believe you, I’ll take that as a fact.

CR: That’s George Perrier.

AML: That’s your teacher, cool. So, tempt me with what you ‘whipped up’ tonight. I saw a celery concoction that looked intriguing.

CR: It’s called a study in celery: celery root taken in various forms. One is a puree; one is a juice, basically ten different variations of celery on one plate. I like to push the edge on the traditional and my chefs embrace that too—you just can’t do it for the entire menu, but we like to experiment and our customer base appreciates that.

AML: I am so hungry, what else?

Simple elegance
www.blackfishrestaurant.com

CR: We have octopus, veal trotter, cavatelli, chicken…it’s always changing. I do not want to come across in anyway too proud of what we have going on here. There is always going to be someone better, so we keep it in flux. We never act like we have something ‘going on’ so we try to reinvent, change, evolve.

AML: You take the accomplished chef, the one the media has made into a sex symbol, a super star and television personality—you name it—and you just make it real, normal. That’s why you are good and people like you, want to work for you, stay here and hang in with your business vision. I can see it with your staff here in the back corner of your kitchen, it’s obvious.

CR: (Waitress yells, ‘Chip, you are THE best!’ and Roman blushes) At the end of the day, this is just food and a phenomenal passion I enjoy…so other chefs who buy into that hype and chit chat have to get real. The deal is I just love what I do, I’ve had a fantastic young career right now but this will not be my legacy–this kitchen. I want to be known as a great dad to Charlie and Carolyn (Roman’s children are 1 and 2) and loyal husband and friend. As far as my life, I’m just getting started.

Za’atar- crusted Tuna
Gluten-Free Recipe Provided by Chef Chip Roman
Blackfish, Conshohocken, PA

Merguez Sausage is a spicy lamb sausage. Blackfish purchases their merguez sausage from D’Angelo Bros. Meat Market on 9th Street in Philadelphia (www.deangelobros.com). AroundMainLine.com found a comparable lamb sausage mildly seasoned at Heebner Meats in the Lancaster County Farmers Market in Wayne. Za’atar is a Lebanese mixed spice. Semann’s Homemade Specialties, specializing in Middle Eastern and Greek cuisine, carries za’atar. Semann’s is also located at the Wayne Farmers Market.

For tomatoes
12 plum tomatoes
¼ c. olive oil
1 ½ tsp. paprika
2 tsp. kosher salt
1 ½ tsp. chopped garlic
2 Tbsp. chopped shallots
1 tsp. chopped thyme
¼ c. chopped basil

For vinaigrette
½ lb. merguez sausage, casing removed
¼ c. sherry vinegar
1 Tbsp. olive oil
1 Tbsp. chopped shallots
1 Tbsp. capers
1 Tbsp. tomato sauce
½ tsp. kosher salt
¼ tsp. black pepper
2 tsp. chopped chives

For fish
3 Tbsp. canola oil
4 6-oz. portions tuna
Kosher salt and black pepper, for seasoning
1 c. za’atar

Chef Chip Roman of Blackfish uses bold flavors to spice up the winter months. The dish comes together quickly, but the tangy oven-dried tomatoes take some time.

Preheat oven to 200 degrees. In a mixing bowl, toss whole tomatoes with ¼ cup olive oil, paprika, salt, garlic, 2 tablespoons shallots, thyme and basil. Spread on a sheet pan and place in oven for 4 hours. In a sauté pan over medium-high heat, sauté sausage until nicely browned (it will crumble as you cook), about 10 minutes. Remove sausage and set aside. Drain all but 2 tablespoons of fat from pan, return pan to medium heat, and add vinegar to deglaze, scraping up browned bits, about 1 minute. Add 1 tablespoon olive oil, 1 tablespoon shallots, capers and tomato sauce; mix to incorporate, and then remove from heat. Season with salt, pepper and chives, and return sausage to pan. Meanwhile, heat a cast iron pan over high heat with canola oil until smoking. Season tuna with salt and pepper, then roll in za’atar on all sides, until well covered. Sear tuna, 1 minute on each side for rare. Evenly divide tomatoes and tuna among plates and lightly sauce; serve immediately. Serves 4.

Blackfish BYOB and Restaurant is located at 119 Fayette Street in Conshohocken, PA. Visit blackfishrestaurant.com for hours of operation or call 610-397-0888. Blackfish is also available for private parties.