Hipp Kitchen

 When was the last time you spent a lovely evening in a nice restaurant where the entire menu was gluten-free? While gluten-free menus may serve many, there is a multitude that would still not be able to partake in the meal due to allergies and intolerances to dairy, soy, shellfish, peanuts, and sugar. Hipp Kitchen has developed a certification program where they partner with willing restaurants to design special menus that are free of these allergens while maintaining low sugar. Owner and personal chef Tom Herndon works with chefs to design prix fixe menus based on their culinary point of view, yet staying true to their unique flavors, textures, and variety.  Hipp Kitchen organizes community dinners at the restaurant so that “allergenistas”, fondly termed by Chef Tom, can enjoy the ambiance, service and cuisine for which the restaurant is known. This menu then becomes a permanent part of each restaurant’s portfolio.
 

The first restaurant to receive the Hipp Kitchen Restaurant Certification was Daffodil, and the debut dinner, held on October 17, 2009, was sold out. Hipp Kitchen selected Daffodil, located just two blocks from Union Square in San Francisco, for its elegant ambiance, convenient parking, and flavorful European-inspired menu. Daffodil’s chef, Jeramiah Wheeless, also shares Hipp Kitchen’s commitment to the S.O.L.E. food movement (sustainable, organic, local, and ethical).

During dinner, patrons received nutrition and cooking information from Hipp Kitchen owners Willie Victor, a nutritionist, and Tom Herndon, a personal chef. Chef Wheeless also discussed the menu development process and Daffodil’s plans for serving the allergy community in the future. This evening’s menu was created solely for this event, offering a bevy of choices for each course (most assuredly a rarity for allergy sufferers) allowing your taste buds, and not your allergies, to determine your menu choices.

Before the meal commenced everyone was provided a complete ingredient listing to ensure additional allergens were highlighted and addressed. Prior to each course a small bell was rung to elicit silence and to allow diners the opportunity to relax, take a breath and put their full attention on what they were about to be served. As each of the four courses emerged from the kitchen, diners were presented with an artful feast to the eyes, and a luxurious indulgence to the palate.

One of the highlights of the evening was the “El Dorado” dessert. A mini-tart aptly named for its rich chocolate cream, almond crust, and real edible gold leaf. This spectacular treat was courtesy of Guest Chef Vanessa Morales from Special Request. Never let it be said that a meal that is free of gluten, dairy, soy, shellfish, peanuts and low in sugar, need lack texture, flavor or visual appeal. Jeramiah Wheeless and staff, along with the guidance of Hipp Kitchen certainly dispelled that myth. The restaurant, the meal, the atmosphere, and the company of fellow “allergenistas”, was a perfect compliment to this evening’s community dinner. Go to Hipp Kitchen for complete details on this scrumptious meal.

Hipp Kitchen’s upcoming community dinner will be held in Marin (date and location to be determined). Hipp Kitchen is seeking feedback from last night’s community dinner, and recommendations for other restaurants you’d like to see them certify. If there is any indication of the great success of the debuted community dinner, you will not want to miss out on the next one. One can only hope that Hipp Kitchen will make it to Sacramento or a city near you soon. If you would like to meet Chef Tom Herndon, or get more information on Willie Victor, and Hipp Kitchen please check them out on October 30th, 2009 at the San Francisco Gluten Free Cooking Spree. 
 

For more info: 

Hipp Kitchen

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Chef Tom @ Hipp Kitchen 

415-420-6300