With over 50 restaurants and caterers in attendance, the Philadelphia gluten-free dining scene was well-represented at Appetite for Awareness: A Gluten-Free Cooking Spree, thanks to the National Foundation of Celiac Awareness. The restaurants offered delicious samples of their gluten free fare and some chefs teamed up with local doctors in a cook-off. It was gratifying to see how many restaurants are willing to think outside the box and create amazing gluten free food.
Buddakan was back again this year with a delicious beef tenderloin with miso sauce and black bean crackles.
Chef Wade Harvin of Drexelbrook Catering served a snappy, fresh-tasting gazpacho.
I don't eat fish, so my sister was a sport and tried the Palm Restaurant's crabcakes, even though she doesn't have to eat gluten-free. She was amazed at the chunky, crab-filled over-sized crabcake; she couldn't believe it was GF!
Casona of Collingswood offered two phenomenol soups: a creamy, butternut squash soup and a slightly spicy black bean soup.
Butcher and Singer, a high-end steakhouse in Center City, served up a delicious braised veal cheek with beautifully sauteed onions in a marsala sauce. Gluten-free? Unbelievable!
Main Line Pizza in Wayne presented some delicious GF pizza; the dough was crispy and the sauce was delish!
Grandma's Gluten-Free, located in Horsham, was a surprise to me. They have a huge gluten-free menu! I tried a wonderful stromboli, incredible meatballs that reminded me of my mom's and a scrumptious gf pizza. I heard the angels sing, however, when I tried the cannoli. Yes, I said gluten-free cannoli. I didn't even know it was possible, let alone divine!
Chef Brian Miller of Jack Kramer's catering was serving an amazing pasta dish, with a creamy garlic sauce and tender veggies. He was even kind enough to share the recipe (below):
Gluten Free Penne Pasta with Garden Vegetables and Toasted Garlic Cream
by Jack Kramer's Catering
(serves 8)
1/2 c broccoli floret
1/2 c cauliflower floret
1/2 diced red bell pepper
1/2 c cubed yellow squash
1/2 cubed zucchini
6 -8 whole, peeled garlic clove
1 T chopped garlic
2 oz olive oil
1 1/2 qt heavy cream
3 oz softened unsalted butter
1 T dried oregeno
3 oz fresh basil, chopped
1 1/2 c vegetable stock or chicken broth
salt & pepper to taste
2 T arrowroot powder diluted with 3 T water
2 lbs gluten free penne pasta cooked according to directions
Prepare vegetables: Preheat saute pan over medium/low flame. Add olive oil, allow it to warm then add garlic. Saute garlic until it turns blonde in color then add vegetables to pan. Toss to coat with seasoned oil and season with salt and pepper. Allow the vegetables to cook for 4 to 5 minutes, stirring occasionally, until they soften. Remove from heat.
Prepare pasta: Prepare pasta according to instructions of manufacturer's box. Drain pasta and reserve in large bowl for tossing.
Prepare sauce: Preheat saucepan over medium/low flame. Melt butter in pan then add whole garlic cloves. Saute garlic in butter until the cloves begin to brown and become soft to the touch. Add vegetable stock, increase heat and bring to a simmer. Allow broth to simmer until 1/4 reduced. Add herbs and allow them to simmer for 1 minute then add heavy cream. Return to a simmer, careful not to boil over, and allow sauce to reduce 1/4 in volume. Add salt and pepper to taste and adjust flavors accordingly. Add arrowroot/water mixture to thicken. When desired consistency is achieved, remove from heat. [Can be prepared a day in advance.]
To complete meal, toss sauteed vegetables with pasta then add the garlic cream sauce. Serve in large bowls or plates topped with additional sauce, if preferred. Garnish with a chiffonade of basil.
More on the Appetite for Awareness coming up...
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