| From Edie Kaplan, Aug.
29, 2008 Amy Eliezer and I ate gluten free pizzas at Vertoris Pizza tonight with our husbands (who are not Celiacs). The food was wonderful and we even enjoyed sharing a slice of flourless chocolate cake which was exceptionally good. Amy even imbibed a bottle of Red Bridge (GF) beer! Christine Harman, the President and Proprietor of Vertoris, has agreed to speak at our meeting on Sept. 20th. She will even bring her special flourless cake to share. We hope you can attend and make Christine feel welcome. For more information on Vertoris Pizza, click here: www.vertorispizza.com . From: Gail Clarke Subject: another GF menu-Restaurant To: ediesrq@verizon.net Date: Monday, August 18, 2008, 1:19 PM On August 16 I ate wonderful GF pizza at Vertoris Pizza House located in the strip mall near the Anna Maria Oyster Bar off US 41 & 69th Ave. The owner is very aware of and sensitive to the needs of celiacs and is open to expanding her GF foods to more pastas and even desserts (a wonderful "flour-free" chocolate cake!!) She asked to be remembered to the celiac community. I was very favorably impressed by the prices and responsiveness to my needs...she also trains her staff to do likewise. You can call 941-751-0332 for more information. P.S. she is ordering Redbridge beer for delivery this week as well ! Gail Clarke Email Aug. 18, 2007 A week ago my husband and I went to the Hillview Grill, one of the new g-f agreement signers, for a late lunch. The mention of celiac brought quick, favorable response: waitress Kay brought the Executive Chef Jose Juarez to our table; there were introductions and he spoke excitedly about having Aubie Coran dine at Hillview, the slide presentation and the Grill's opportunity to participate in offering g-f dining. He's working on creating a list of what's g-f on the Grill's menu. For example, he happened to mention that for his sauces, he uses only corn starch. He's kept his wait staff informed about celiac requirements. Jose indicated he well understands the problems people with food intolerances have in dining out from experiences his sister has had when eating out with her son. Hillview Grill is a can-do restaurant and Jose is that kind of guy. Try it. Introduce yourself as part of our group so that management will come to know us as a group. I gave him some of our business cards because he said he has had other celiacs who don't know about us. Thank you, Edie. I may have a touch of the flu, plus our house is a complete mess with new kitchen cabinets going in and I am without a kitchen sink until late next week when I hope to have the countertop, new sink and peace of mind. We've been in a mess for a month. Later today I hope to have time to check out the web site with the new restaurants listed. I'm beginning to think about some kind of publicity for this achievement of the restaurant committee. Cheers, Jo Morrison |
| Email recently received:
From: "Dorothy Beaudoin"
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| ACCORDING TO A NEWSPAPER ARTICLE
FROM FEBRUARY, 2006, POSTED IN THE BRADENTON HERALD... "McDonald's said Monday that wheat and dairy products are used to flavor its French fries..." |
| RECEIVED VIA EMAIL, FEB. 19, 2007
Hi: FYI, I visited the "new"
Richard's Whole Foods at Cooper Creek this morning. They are having
their grand opening Saturday, the 24th, from 10:00 to 4:00. I was
most impressed with their selection of gluten free items. I've never
seen the variety of Tinky'ada pastas anyplace else (which I prefer from
the pastas that I've used). |
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RECEIVED VIA EMAIL, JAN. 22, 2007... Hi Amy! Yesterday I e-mailed Annalise to ask her a baking question. In her reply she mentioned her mailing list and asked me to pass this on. The website is www.foodphilosopher.com. Under the About Our Books section is a place to click on to Subscribe. She really enjoyed speaking to us and thought we were a wonderful group of people! Cyndi Gouwens |
| November 16, 2006 Hi Edie, Just wanted to let you know that I went to (a local) Chinese restaurant the other night, on the recommendation of someone at our meeting. She especially talked about the wonderful spring rolls being gluten free. Well, after some questioning with the waitress, yes, it's true, the spring rolls are gluten free, BUT, they are deep fried in the same oil as the egg rolls. (Which are NOT gluten free) If you could just warn your readers to beware......a lot of chefs and waitstaff do not realize that it is not enough to have gluten free ingredients....they must understand about contamination. See you Saturday, Joan Komishane |