Monday, May 30, 2011

Food Diary: What happens in Vegas...ends up on my blog :)

This weekend we took a trip to Vegas, one that we had been planning for months. If you read my posts you'll guess that the prospect of trying to find food in a new city gives me crazy anxiety. This was no exception and I have to say that even though I did research, emailed, called and asked around my worries were somewhat warranted. I have great friends but regardless of how supportive they are, looking for food that satisfies me (and fills a belly full of booze) is frustrating for a large group. I hate feeling annoying and difficult but sometimes it's necessary :( Anyway, I wanted to let you all know how it went, so here we go...

Thursday:
This day wasn't a full one...I worked all day and then we headed to Vegas around 8pm (our flight was slightly delayed). Therefore, the day leading up to dinner-time was just fine and I'll say it again, thank goodness I live in Austin. It's the one airport that really focuses on local businesses for the food courts, so I was able to get a plate from Salt Lick to finish off before boarding. This avoided the fact that I would have to find food once we arrived in Las Vegas.

However, after our free bottle of champagne was delivered, along with a couple drinks on the airplane, the hunger pangs started again. Luckily, I had my list of food that I could eat from Treasure Island printed out and we hit up the late night Coffee Shop for the Gardner's Delight Omelet and some hash browns.

Friday:
Ok...so this was by far the most challenging day when it came to eating...I'm feeling ill just thinking about it. We started off fresh and ready to go, the plan was to head over to Caesar's Palace where Alea and Brett were staying for a day at the pool. Before getting ready we hit up the TI Starbucks and I got a cup of fruit to go along with my grande skinny vanilla latte.

After arriving at Caesar's, I decided to quickly pop-in to the Concierge to ask about restaurants within the resort that may have menus I could order from. She gave me the always horrible response "As long as you tell the restaurant that you have to eat special they can figure something out for you." UGH. That is not helpful...so taking that into consideration we stopped at the gift store and got a yogurt and a bag of Tostitos to take to the pool just in case. The woman at the counter made sure I kept my receipt so we could take the food outside...but it was clear to us that the employees of Caesar's do NOT talk to each other because the pool was adamant about not bringing outside food or drink into the complex.

We argued with the man that was checking bags walking into the pool and asked him to find a manager. With no manager answering his call, and 10 minutes later, he allowed me to bring the Tostitos into the pool area, and I snuck the yogurt in at the bottom of my beach bag. That helped...but after awhile I was getting hungry again, even after munching on some Tostitos. Walking over to the snack bar we weren't sure what we would find, but it wasn't a rude response and eye roll from the chef. No luck at the pool, so I kept sunning, drinking and hoping that I wouldn't get hungry. Unfortunately, I lost that battle and got sick in the bathroom.

Luckily at that point it was later in the day so Kristen was willing to venture off and hunt for food, by this point I had vomited a few times in the bathroom (and before you think it, NO I didn't drink too much) and was crying...oh so dramatic but I needed some nourishment. If you've been to Vegas you know that the Forum Shops have a lot of places, we also asked again what places we could find some gluten-free food. In the Cypress food court we got two eye rolls in a row (what's with these people?!), went to a fancy restaurant that said they didn't have much but could work with me to whip something up (nope) and finally hiked all of the way back toward TI and found a California Pizza Kitchen with a small gluten-free menu. I got the BBQ chicken salad and stayed in the rest of the night...

The disappointing part was not that I couldn't find anything but that a hotel and casino that has such a good reputation and is so large couldn't act polite about my situation, I was really upset with their employees and plan on sending a note to the concierge to make sure she doesn't give that advice again.

Saturday:
Waking up after a 12 hour sleep I was definitely feeling better and more optimistic about the day ahead. We were all meeting at the TI pool to experience some more party and I knew which places within our casino that I could order from safely. We became convinced that someone high up in the management at TI has gluten intolerance because they all knew what I was talking about and were overly accommodating - I suggest any Celiac stay there!

Since I woke up much earlier than Kristen who had partied it up at Tryst until early in the morning, I disappeared downstairs and went to the Coffee Shop once again to get the omelet and hash brows that filled me up so well the other night. Paired with some orange juice and a latte I was prepared for the day.

I knew that for lunch I would need to get some food, and nothing at Kahunaville was gluten-free (the restaurant out at the TI pool). So I once again consulted my printout from TI and found that I could order to-go from Gilley's the bbq restaurant in the hotel. Of course...again they had the no outside food or drink so I asked the outdoor manager about bringing other TI food in and he gave me his name and permission to use it in order to get past the guard, thanks Chris! Much appreciated after the Caesar's debacle. I successfully ordered and devoured buffalo chicken wings and the best potato salad ever from Gilley's.

My demeanor and overall presence is much, much more pleasant when I'm full so everyone had a lot of fun the remainder of the day at the pool. We had a plan for the night to go see Chelsea Handler, eat dinner at Isla at TI and go out. Isla Mexican Kitchen was great, I could eat the enchiladas and they paired it with corn instead of rice. I could have the salsa and chips and the atmosphere was great. They are only open for dinner but I definitely recommend them. Phew...day two complete.

Sunday:
Omelet and hash browns again...why mess with a good, safe thing?? You don't if you are familiar with the challenges I face so again good start to the day. We decided that since a cold front had rolled in we would go ahead and explore a little, so after picking the others up at their hotel we headed to Planet Hollywood for some gambling and exploration. Kristen has a fondness for Holly Madison so a star siting was on the to-do...unfortunately no such luck.

Brett had his sites on Margaritaville for lunch/dinner - which is an awesome place - but unfortunately I called and all they could say was "nachos with no chili and salad with no dressing". No big deal, pH has a P.F. Changs so we played slots and blackjack for awhile while I waited for my to-go order. I downed my Chang's Spicy Chicken and brown rice and we headed off to Margaritaville. I was nice and full and had no qualms about being around all of that large, greasy food, it was a super fun atmosphere and we had a good time watching the "1st day" and "2nd day" visitors who were still running on full.

Our flight was a 7:50pm so Alea gave me some peanut M&M's for the road and we headed back to Austin. I'm exhausted today but had an amazing trip. Glad to have gotten the bad food day over with at the beginning, the rest of the trip was very enjoyable. I would 100% stay at TI again because of how comfortable I felt with the staff there. If anyone ever has questions or needs tips let me know...

I'm glad to be home, and I want to thank my best friends Kristen and Alea for sticking by me throughout the trip. I had a fantastic time :)

Thursday, May 19, 2011

Gluten-Free Challenge: Saturday May 21st and Sunday May 22nd...

See what it's like to live like me! JK, but seriously good article from someone giving it a try...
http://www.gogfchallenge.com/

Challenge means it's 'cheerio' to gluten  
By Lisa Abraham
Beacon Journal food writer
Oh Cheerios, my Cheerios, how much I must be missing you right about now.
As I write this column, a few days before its publication date, I am in the middle of what I have been calling ''my last week of bread.'' In reality, it is my last week of gluten, before I embark on a week of gluten-free eating.

I do not suffer from celiac disease, a condition that causes damage to the small intestine lining, nor do I have a gluten intolerance. If anything, my love for bread and all things flour-based would suggest I have a gluten addiction.

But I have noticed an increasing number of my readers asking me for gluten-free recipes, along with an increasing number of acquaintances, particularly young children, who are being diagnosed with celiac disease.
So when I received an email promoting the nonprofit Gluten Intolerance Group's annual Gluten Free Challenge, I decided to take the plunge.

The national challenge is actually set for Saturday and Sunday (you can read more about it at http://www.GoGFchallenge.com) but I decided to see if I could go gluten free for an entire week. I blocked off May 15 to 21 on my calendar and decided to make a work project out of it in order to better understand the issues facing readers restricted to a gluten-free diet.
My eyes began to open to the challenges this week could hold when I recently opened up a giant bag of Honey Nut Cheerios — the second half of a behemoth box I had purchased at a warehouse club store. My husband and I are creatures of habit when it comes to our breakfast cereal. He likes his corn flakes and I like my Honey Nut Cheerios.

When I saw the giant box, I realized it would take me a very long time to polish off both bags inside, but since the price was good and the shelf life long, I decided to go ahead. It took weeks, but the first sack inside the box was finally finished. The other morning, I reached for the second.
''That's some big box of Cheerios,'' my husband commented across the breakfast table. ''I'll eat it all, eventually,'' I replied.

That was before I realized that Cheerios, despite being made of oats, are not gluten-free. Which means the box will be sitting idle all this week while I look for breakfast alternatives. Toast, English muffins, pita bread, and dozens of other cereals are out of the question. I was beginning to wonder exactly what I would have for breakfast. What good are eggs without toast to go with them? I don't like yogurt.

Peanut butter is good, but what would I spread it on, celery sticks?
I found solace in the fact that Rice Chex are gluten free and my breakfast would be spared. Whew.
A friend and I scheduled a lunch for last week, before my challenge began, and together ate lots of garlic bread as part of my farewell to gluten. ''I hope you don't go vegan for another week,'' she commented. Not likely.

My sister offered encouraging words. ''Maybe you'll feel really good and realize you are gluten intolerant,'' she theorized. ''Maybe you'll lose a lot of weight.''

That thought had crossed my mind too. Gluten free, it seems to me, will mean giving up a lot of carbohydrates, but potatoes and rice are permitted so I'm sure the starch will find me.

We both questioned whether they put gluten in ice cream and I'll be checking labels all week to find out. Cones are out for sure.

My early research, which included a gluten-free diet food list from the Mayo Clinic website, included the expected forbidden foods — cake, bread, cookies, cereals — but also a few surprises — candies, oats, salad dressings, and even soy sauce.

Worse yet, lipstick, toothpaste, and many medications and vitamins use gluten as a binding agent and have to be avoided.

So this really may be tricky.

I am armed with 11 — yes, that's right, 11 — cookbooks on eating gluten free. I'll be tracking what I eat all week, along with my frustrations, discoveries and hopefully, successes. And you'll be able to read all about it in an upcoming food section along with some recipes I will have tried out.
So until next week, have fun in the kitchen, where this week, it's gluten free for me.


Lisa A. Abraham can be reached at 330-996-3737 or labraham@thebeaconjournal.com.



Off the Menu: Kerbey Lane Cafe

So, Kerbey Lane was one of those places that you went to in the middle of the night...after being downtown. However, it's usefulness has changed to me and I don't go there at 2am anymore, but for a great gluten-free brunch or meal. Their food is great and they have multiple Austin locations:
http://www.kerbeylanecafe.com/menu/gluten-free-menu

Breakfast:
Migas
Migas Taco
Breakfast Tacos
Vegan Breakfast Tacos

Eggs and Omelets:
American Classic
Kerbey Scramble
Denver Omelet
Chicken Verde Omelet
California Omelet
Baked Potato Omelet
Harvest Omelet
Portobello Omelet
Cheese Omelet

Sauces and Sides:
Sauces: Ranchero, verde, chipotle, queso
Sides:
Guacamole
Grilled seasonal vegetables
Bacon
Garlic mashed potatoes
Sausage
Potato chips
Ham steak
Homefries
Black beans
Mexican rice
Fruit cup
Hummus

Appetizers:
Kerbey Queso
Cowboy Queso
Queso, Chips and salsa
Potato Flautas

Soft Tacos, Enchiladas, Fajitas:
Shredded Chicken Soft Taco
Avocado and Black Bean Soft Taco
David's Enchiladas
Chicken Enchiladas Verde
California Enchiladas
Green Green Enchiladas
Cheese Enchiladas
Beef, Chicken or Portobello Fajitas

Salads and Entrees:
Dressings: Garlic Ranch, Blue Cheese, Balsamic Vinaigrette, Tomato Basil, Honey Mustard and Eggless Caesar
Caesar Salad
Cobb Salad
Nabil's Mid-East Feast
Fajita Salad
Kerbey Chicken

Thursday, May 12, 2011

Gluten-Free Pizza Coming to California Pizza Kitchen!

June 29th - who's up for lunch with me that day??
http://glutenfreeworks.com/blog/2011/05/12/gluten-free-pizza-coming-to-california-pizza-kitchen/

Gluten-Free Works: By Jennifer Harris

Yes, you read that title right.  California Pizza Kitchen (CPK) will add gluten-free crust to its June 29th new menu roll out. The chain already has a gluten-free menu, but it has not included pizza until now.
 
“The new menu will introduce nine new items, as well as a new focus on identifying options for better health and wellness,” said CPK’s co-chief executive Rick Rosenfield.  The new menu will identify the chain’s use of natural chicken, turkey, pork and sausage products, and will add salads with fewer than 600 calories for the full serving.

This Examiner has not been to a California Pizza Kitchen since being diagnosed, so it will be interesting to see how the crust is received.  There is no mention of the pizza crust supplier, or what safe handling procedures will be introduced to ensure the gluten-free pizzas will be prepared without cross contamination.

Because this Examiner works locally at a gluten-free consultant and has been in kitchen’s where pizzas are prepared, it is very important to establish safe handling procedures and to verify the gluten-status of each topping/ingredient used to prepare the pizzas.  It is quite easy to prevent cross contamination in this type of an environment, but all of the staff has to be well trained and committed to providing safe, yummy, gluten-free pizza.

Wednesday, May 11, 2011

Article: The Demand for Gluten-Free - RestaurantBriefing.com

Check it out...awareness, whoo!
http://restaurantbriefing.com/2011/04/the-demand-for-gluten-free/


An increasing number of restaurateurs are responding to 18+ million Americans with a gluten intolerance and another three million who actually have been diagnosed with celiac disease (the only autoimmune disorder with a known trigger: gluten).

This number is likely to grow – according to the National Foundation for Celiac Awareness (NFCA), only 3-5% of those with the disease have been diagnosed to date. The Wall Street Journal estimated the market for gluten-free foods at $2.6 billion in 2010 alone. From featuring gluten-free options to separate menus and customized preparations, more chefs are paying attention to this market. In fact, 1,500 chefs participating in the NRA’s Hottest Menu Trends survey named gluten-free/food-allergy-conscious meals in the top ten for 2011.

When the owner of Zpizza, headquartered in Irvine, CA, discovered he had a gluten intolerance, a gluten-free pizza was added to the menu. Now, in addition to gluten-free dough, all dough is rolled out in rice flour to eliminate cross contamination. “We don’t advertise gluten-free pizza, but we’ve discovered many of our Facebook fans and Twitter followers do that for us,” says Brandi Babb, VP training/franchise relations. She says they’ve discovered that many allergies are linked, and quite often those who are intolerant of gluten also have dairy and soy allergies, so Zpizza hired a company to verify that the gluten-free crust and some toppings are gluten-, dairy-, and soy-free. Employees go through extensive training, available in English and Spanish, and managers go through an NFCA-certification process. Mitchell’s Fish Market, headquartered in Orlando, FL, decided to create a separate menu with 20+ gluten-free items four years ago after receiving numerous requests. “All items on this menu have been confirmed gluten-free by an outside company,” reports Will Wadsworth, executive development chef. “Plus, our ordering system allows waitstaff to mark gluten-free orders clearly.” At Maggiano’s Little Italy, based in Dallas, TX, when guests say that they have an allergy or are gluten-intolerant, the server asks the chef to speak with the guest. “The chef discusses items on the menu that are gluten-free and also offers to create gluten-free dishes for them,” says Jeff Mann, senior culinary manager. “We want these guests to feel special and comfortable and to know they can trust us.” Jeff adds that to increase the number of gluten-free dishes on the menu, they’ve removed flour as a thickening agent from most sauces, using cornstarch or reducing sauces. They also use a gluten-free fusilli. Chefs report 5% of visits each day are by guests with gluten issues.

All restaurants that offer gluten-free items must use separate pans, utensils, and designated prep areas to avoid cross-contamination. “Before developing gluten-free options, look at where wheat, rye, and barley are in your kitchen,” advises Peter Pollay, owner, Posana Cafe, Asheville, NC. “Nothing that touches these things – grill grates, fryer oil, etc. – can come in contact with food that needs to be gluten-free. This is not a fad; people with celiac disease have zero tolerance.” Because his wife has celiac disease when he opened the cafe, he made a point of offering a number of gluten-free dishes. “I really wanted a safe place for my family to eat,” says Peter, who adds that 20-25% of his business is from customers who have celiac disease or an intolerance to gluten. Through a customer Peter found out about the Gluten Intolerance Group of North America and the cafe has recently completed the Gluten- Free Accreditation program and audit by the Gluten Intolerance Group. “We’ve started working with the Asheville and Charlotte GIG chapters and have a table at their events, plus I’m on a panel at their annual convention this year, which is great word of mouth for us.” Brandi adds, “Don’t promise big and deliver small, especially when it comes to the gluten-free community. This is a serious issue for many guests, including children, and your business must commit to keeping them safe. They are the most gracious, grateful, and loyal group of guests.”

To advise those who are gluten intolerant and restaurants that want to appeal to this group, there are many organizations around the country, some of which offer specific guidance and accreditation for restaurants. 

The NFCA’s GREAT foodservice program, approved by the American Dietetic Association and American Culinary Federation, equips chefs, restaurants, and cafeterias with the knowledge and tools to safely provide customers with gluten-free meal options. A systematic curriculum provides specific protocols for preparing gluten-free foods. The online program includes a toolkit containing training for managers and a bi-lingual (English/Spanish) training DVD for staff. Cost: $200/kitchen with sliding scale for chains and those with multiple kitchens.

The Gluten Intolerance Group (GIG) has two programs for food services restaurants created by registered dietitians: Gluten-Free Food Service Accreditation program helping restaurants set up policies and procedures, identify core best practices and changes that are reasonable to do at little or no cost. Staff training is customized to the location and auditors are sent in periodically to conduct GF safety audits. The Gluten Free Restaurant Awareness program provides restaurants with menu review, training manuals and ongoing support and includes 1600 restaurants.

On the Menu LLC provides gluten and allergin identification, including a detailed review of ingredients used in recipes along with a kitchen inspection to determine areas where cross-contact is a concern. Staff training materials and training sessions are also provided.

Tuesday, May 10, 2011

Article: Infertility, pre-term birth and miscarriage all linked to gluten intolerance

Gluten-Free Works Article: http://glutenfreeworks.com/blog/2010/03/15/infertility-pre-term-birth-and-miscarriage-all-linked-to-gluten-intolerance/

In a recent New York Times article, Can Foods Contribute To Infertility?, Dr. Sheila Crowe, a professor in the division of gastroenterology and hepatology in the department of medicine at the University of Virginia, brings to light a lesser-known contributor to infertility in both men and women: Celiac disease autoimmunity (CDA). Celiac disease, and even gluten allergies, that go undiagnosed are known to be responsible for many people’s inability to conceive. These couples may also be at risk for other complications like pre-term births, growth retardation, and miscarriage.
 
Dr. Crowe writes, “Women with celiac disease are reported to start having periods later and stop menstruating earlier than average. They also suffer more often from secondary amenorrhea, a condition in which menses start but then stop. Together, these menstrual disorders lead to fewer ovulations, which results in less of a chance to get pregnant. Hormonal factors and poor nutrition are thought to play a role in causing these problems.” Such nutritional factors are important to consider — the gut of a person with untreated gluten intolerance is often unable to absorb nutrients, due to damaged and blunted villi (which can be confirmed via intestinal biopsy). If a woman’s gut is not acquiring enough nutrition for her own body, she will not also be able to support and nourish a growing fetus.

Male fertility problems are often under-recognized, but in men, gluten intolerance can equate to abnormal sperm, which includes lower sperm numbers, altered shape, and even reduced function. Additionally, men with untreated CDA may have lowered testosterone levels.
Also according to Dr. Crowe, if a woman with untreated Celiac disease (or, even a gluten allergy) is able to conceive, her chances of miscarriage are increased, as well as pre-term labor. Fetal growth retardation is also a risk.

In order to increase your odds of conceiving and birthing a healthy baby, eliminate food allergens — gluten being one of the most common in the United States.

Monday, May 9, 2011

Off the Menu: Maudie's Tex-Mex

Maudie's is an Austin institution (6 locations around the city), and I have to admit that I hadn't yet tried their gluten-free menu until Friday. However, I was pleasantly surprised! They have so many offerings...http://content.onlineagency.com/sites/47893/pdf/gluten_free_11.29.pdf

Just in case you are on your phone and cannot access the PDF...see the menu below. Please note that the chips they bring you when you sit down are NOT gluten-free...but they do have gluten-free chips in the back and can bring you your own salsa and basket!!

Beverages:
Red-Bridge Gluten-Free Beer
Margaritas on the Rocks

Breakfast:
Gringo Breakfast - two eggs cooked any style, bacon or sausage, refried beans or grilled potatoes
Huevos Rancheros - two eggs any style, ranchero sauce, with refried beans
Huevos Borrachos - two eggs scrambled with tomatoes, onion, serranos, cheese, with refried beans

Gluten-Free Sauces:
Chipotle Sauce
Spicy Ranchero
Spanish Sauce
Tomatado Sauce
Tomatillo Sauce

Appetizers:
Chile Con Queso
Diablo Sol Food - chile con queso with taco beef and pico
Maura's Bean Dip
Fresh Guacamole

Enchiladas: (rice and beans are SAFE)
Enchiladas Perfecto  - cheese, choice of sauce and diced onions
Chicken Tomatillo Enchiladas
Chipotle Chicken Enchiladas
Pollo Rojas Enchiladas - with mild Spanish sauce
Fajita Beef Enchiladas
Skinny Sheryl's - steamed corn tortillas, pulled chicken, tomatillo sauce, lettuce and tomato with grilled zucchini
Kentchilada - beef enchiladas, tomatillo sauce and queso
Spinach tomatado enchiladas


Salads: (no croutons)
Dinner Salad
Guacamole Salad
Maida's Salad - greens. avocado, rajas, lime, pico and cheese
Spinach and Bacon
Fajita and Greens
Chano Special - w/taco beef, queso, pico, avocado and tomato
Sopa y Ensalada
Caldo - homestyle chicken tortilla soup

Fajitas: (corn tortillas)
Beef, Chicken or Combo
Veggie (make sure to say gluten-free - the veggie mix and way they make it is different)
Grilled Chipotle Shrimp

My waiter was very knowledgeable...so you will feel safe! Enjoy!!

Tuesday, May 3, 2011

Off the Menu: Eddie V's

Thanks Stefanie for alerting me! I found out that Eddie V's had just release a gluten-free menu :) You can find it here: http://www.eddiev.com/menu/EddieV5thStreetGlutenFree.pdf

Or...see below!


Ice Cold Shellfish


Louisiana Oysters  On Ice with Lemon & Mignonette Sauce  6.95
Market Oysters  Half Dozen, on Ice with Lemon & Mignonette Sauce  Mkt
Colossal Shrimp  Cocktail Style with Atomic Horseradish  13.95
Jonah Crab Claws  Fully Cracked, on Ice with Cocktail Sauce  14.95
Shellfish Tower  8 Gulf Shrimp, 4 Jonah Crab Claws and 8 Louisiana Oysters  Mkt


Starters


Chowder  Sweet Corn and Crab with Chives & Smoked Bacon   7.95
Fuji Apple Salad  Green Beans, Candied Walnuts & Orange Vinaigrette  6.95
Caesar Salad  Parmigiano-Reggiano & White Anchovies  6.95
Wild Mushroom Salad  Hot Goat Cheese, Arugula & Champagne Vinaigrette  10.95
Heirloom Tomato Salad  Bufala Mozzarella, Basil, EVOO & Balsamic Vinegar  10.95
Tartare of Ahi Tuna  Curry & Sesame Oils, Sliced Avocado, Mango & Citrus  12.95


Prime Seafood


Seafood Chopped Salad Crab, Shrimp, Avocado, Candied Walnuts & Remoulade  17.95
Atlantic Salmon Lightly Smoked, Herb Crust and Pommery Mustard Vinaigrette  24.95
Chilean Sea Bass Broiled or Steamed with Lemon and Garlic  Mkt
Gulf Snapper Broiled with Fresh Lump Crab and Lemon Butter  25.95
Swordfish Steak Fresh Jonah Crab, Avocado and Red Chile Vinaigrette  25.95
North Atlantic Scallops Wrapped in Bacon with a Tomato-Basil Butter Sauce  26.95
Jumbo Gulf Shrimp Stuffed with Jonah Crab and Herbs, Creole Vinaigrette  27.95
Cold Water Lobster Two 8oz Tails, Broiled or Steamed with Drawn Butter  Mkt
Market Fresh Fish Any Fish, Simply Broiled with Lemon, EVOO & Sea Salt  Mkt


Premium Black Angus Steaks


Filet Mignon 8oz   33.95  Filet Mignon 12oz   38.95
USDA Prime NY Strip 16oz   41.95  USDA Prime Bone-In Ribeye 22oz   41.95
Roasted, Double Breast of Chicken with Roasted Mushrooms & Natural Jus   19.95


Additions to Your Steak


Oscar Style, Fresh Jonah Crab, Asparagus & Hollandaise   7.95
Broiled Cold Water Lobster Tail with Drawn Butter & Lemon   33.95


Side Dishes 
Serves Two or More


Brabant Potatoes   6.95  Sautéed Steak Mushrooms   7.95
Twice Baked Potato   7.95 Sautéed Spinach with Garlic   7.95
Steamed Broccoli with Hollandaise   6.95 Steamed Asparagus with Hollandaise   8.95
Sugar Snap Peas with Garlic and Sesame   7.95

AMAZING Find: Serious Sourdough Bakery

My mom came in town this weekend so we decided to hit up Austin in all it's glory. Thinking that of course the Downtown Farmer's Market (Saturdays) would have fresh produce and possibly some gluten-free offerings, that was on our to-do. I cannot believe that I came across Serious Sourdough Bakery based out of Lampasas.

Jean Brooks, the baker, has many family members that have Celiac Disease and gluten-intolerance, most influential was her daughter who once diagnosed urged her mom to try and recreate all of her yummy baked goods with gluten-free ingredients...this is no easy feat.  So, she now has a full menu "Seriously Good Gluten Free".

Even though the bakery is based in Lampasas (about an hour outside of Austin) Jean comes to the Farmer's Market every Saturday with half of her table full of gluten-free. We got there a little later and she had already been wiped out! I decided on some peanut butter cookies (to die for) and buttermilk bread that came in packaging that was meant for freezing...they had samples and let me say it is by far the best g-free bread I've had, hands down.

After probing her a little more she let me know that she ships nationwide AND you can email her Monday or Tuesday of the current week and she'll bring your order to her tent at the market, which is located on the Guadalupe side. If you are gluten-intolerant please check her out and give her goods a try...you won't be disappointed.

Jean Brooks
jean.brooks@att.net
512.564.1075