Nothing says summer like gelato.  This wonderful treat reminds me of my study abroad during college.  Traveling through England, Spain, France and Italy, our trio of girls would search all day for the best gelato.  It was so hot in Italy (sort of like Atlanta right now) and gelato was the best way to cool off after a long day of sight seeing.

I love gelato and it should be naturally gluten-free, right?.  Unfortunately, most gelato places offer glutenous flavors, such as cookies ‘n cream and others that contain crumbly toppings that easily contaminate the gluten-free flavors.

Recently, David and I discovered Paolos Gelato in Virginia Highlands.  I walked in a noticed immediately that none of the flavors screamed ‘gluten.’  (No cookies ‘n cream, no cookie dough, etc.) Good sign.  I then asked the woman working about whether their flavors were gluten-free.  She didn’t know so she asked another guy.  (Possibly the manager?)  He asked if I had celiac and he said his best friend has celiac and eats their gelato all the time.  Hurray!  (Just make sure to tell them you want your gelato in a cup, without the cookie.)

Paolos is a great new discovery and the perfect spot for an after dinner treat on a summer evening.  We went the other night and it hit the spot.  (David lost a bet so he owed me dessert.)  My favorite flavors are the mint chocolate chip and straciatella.  Delicious!

Does anyone know of any other good gluten-free desserts in Atlanta?

Paolos Gelato – 1025 Virginia Avenue Northeast – Atlanta, GA 30306-3523

On Gluten Freedom, I’ve shared with you many things about me.  Many nerdy and quirky things about me.

You know that I love ‘The Bachelorette.’  Did you see last night’s episode??  Frank is pitiful.  I once again vowed that I’m never going to watch another episode of the show.

You know that I love famous chefs and folk music.  Um, Indigo Girls are playing in Atlanta on October 15^th.  Mark your calendars!

You know that I dream of someday being a farmer.  Now that I’ve spent some time working at Serenbe Farm this summer, I’m not sure I have the stamina for that career.  (Bugs like me too much…I’m covered in chigger bites as I write.)

One of the other things that I love which I haven’t really shared with you is musicals.  To quote Tobias Funke from ‘Arrested Development,’ (a great show, by the way…much better than ‘Bachelorette’) I love the “theeeater.”  As a child, my favorite family trip was to New York City where we saw three musicals in 48 hours.  This trip would be my husband’s worst nightmare, but he politely puts up with my love of musicals, nonetheless.

Tobias Funke from 'Arrested Development'

Can I sing?  Nope.  Did I ever act?  Not once.  Do I still love shows?  Heck yes.  Why, I’m not quite sure.  Maybe it’s because that’s what we listened to in the car when I was little.  (I had no idea how racy “Les Mis” is until around age 18.  The song, ‘Lovely Ladies’…Wow.)

So last week, when our friends, Peyten and Stan, asked if we would like to see ‘Phantom of the Opera’ at the Fox Theater with them, I quickly accepted before asking David what he thought about the idea.  I hadn’t seen ‘Phantom’ in 12 years, and they’re claiming this is the last national tour of the show.  (Probably just a marketing ploy, but I fell for it nonetheless.)

After accepting Peyten’s offer, then came the question of where to go for dinner before the show.  An 8:00 start time limits one’s options, especially for me, who always worries about being on time.  (I don’t want to risk missing the overture.)

Peyten suggested Taqueria del Sol as it’s apparently a quick stop for a meal, despite the long line that’s always stretching out the door.  I had never been to this beloved Atlanta spot, as I’m weary about places that serve food quickly and en masse.  Thanks to blogger, Celiac Eats, who loves Taqueria del Sol, I was willing to give it a try.  As the time for dinner got closer, I became more anxious about the impending meal.  (I know that’s weird for you non-celiacs, but going out to dinner can be very scary, especially when you’ll be confined to a theater seat for the next three hours.)  I texted my friend, Anne, (also celiac) and asked her opinion.  She was lukewarm on Taqueria so I began to plan on eating dinner prior to the Taqueria stop.

David encouraged me to call ahead, just in case, and I did.  He’s full of great ideas.  The manager, with whom I spoke, has a gluten allergy herself.  She knew everything I could eat and was very specific, which I love.  She even told me that I can have chips if I come for lunch, but not for dinner because at that point the fryer is contaminated.  Such helpful information!

Most of the enchiladas are totally gluten free and the corn tortillas can be substituted for the tacos.  They were some of the best corn tortillas I’ve ever eaten.  For dinner, I ordered one Memphis taco and one Veggie taco, with a side of the Charros beans.  I also got some guacamole because I can never resist guac.  The brisket taco is also gluten-free so I’ll try that one next time.  Both of my tacos were delicious.  The Memphis comes with smoked pork, jalapenos, bbq sauce and cole slaw.  A perfect combination.  Sweet, salty and crunchy.  (I love weird combos and combining textures.)  The veggie taco was delish as well!  I enjoyed my meal while sipping on a tequila and tonic.  Yes, a tequila and tonic.  Don’t knock it ‘till you try it.  I promise, you’ll love it.  Just think margarita, without the too tart, too sweet grime that stays on your teeth.

As I mentioned, Taqueria has an intimidating line out front, but it’s worth it.  You can walk to the bar and order a drink to enjoy while you wait in line.  The line moves fairly quickly so it looks worse than it is.  I’m so glad to discover another spot in Atlanta where I can grab a quick, and relatively cheap meal, that’s gluten-free friendly.

And of course, we made it to the Fox in plenty of time and I thoroughly enjoyed the show, trying not to sing along.  Afterwards, I did have trouble explaining to David why I think ‘Phantom of the Opera’ is so good.  It just is.

I just learned from the Gluten-Free Examiner, Jennifer Harris, that there will be a gluten-free expo on Saturday, August 7 from 12-4, at the Buckhead Whole Foods.  There will be demonstrations and gluten-free vendors so you should definitely check out this GF event.

Whole Foods has been a very successful grocery chain, with mixed reviews.  Some criticize it for pushing out smaller, local, natural food stores while others applaud it for bringing quality ingredients to communities and supporting some (not all) local farms.  A January article in the New Yorker entitled, “Food Fighter” featured Whole Foods’ founder and CEO, John Mackey.  This article provides an interesting perspective on the store and Mackey.  It’s worth the read.

Whole Foods' CEO John Mackey

Despite the controversy associated with this high-end grocery store, I always appreciate Whole Foods’ large selection of gluten-free foods, and random ingredients like quinoa, almond flour, bean sprouts, and every nut you can imagine.

Here are some of my favorite things about Whole Foods:

• Great selection and prices on wine (10% off if you buy in bulk.)
• Whole Foods Gluten-Free Bakehouse Pie Crust (Great for Tomato Pie & Quiche)
• Each item in salad bar is clearly labeled with ingredients
• Amazing cheese selection
• The best store bought gluten-free cupcakes, ever.
• People say Whole Foods is expensive (and it is) but there are good deals to be found.  Cedar’s hummus is often “Bo-Go” and Lara Bars are often the best price in town.  (You get an extra 10% off if you buy the whole box.)
• Whole Foods meets all of the shopping needs for the contestants on Top Chef.  (Sometimes the tilapia’s frozen or one contestant buys out all of the lamb chops before his opponent can get to them, but for the most part Whole Foods has everything.)

Thoughts on Whole Foods?  Favorite Saturday splurge when wandering the aisles?

I know it’s summer when I find any excuse to slip tomatoes into our meal.  Once you’ve had great, fresh, local tomatoes, you can never buy a grocery store tomato again.  These tomatoes from Crystal Organics Farm are the real deal.

Bright red slicers…

Heirloom tomatoes…

Cherry tomatoes…

Last week we had a tomato overload in the Metcalf house but I didn’t get sick of this seasonal treat.  Here’s what we made:

Quinoa with edamame and cherry tomatoes

BLT’s

And of course the family favorite, tomato pie.  One of the easiest recipes, the key to making this delicious dish is using huge, beautiful, summer tomatoes.  No excuses here.  This is truly a seasonal recipe.  A great centerpiece to a summer meal, I like to serve tomato pie with corn on the cob and a salad.  David likes to eat the leftovers for breakfast.

Tomato Pie…

Tomato Pie:

Ingredients:

• Gluten-free pie crust (I use Whole Foods Bakehouse, but of course you can make your own too)
• 4 large tomatoes, cut into extra large slices
• 4 tablespoons Chopped basil
• 4 green onions, chopped
• S&P
• 1 cup mayo
• 1 cup shredded cheddar cheese

Heat empty pie crust in the oven at 350 degrees.  Remove crust from oven and let cool completely.

Place one layer of tomatoes in the pie crust.  Sprinkle with s&p and add basil and green onions.  Add remaining tomatoes in another layer.  Mix cheddar and mayo in a bowl and spread evenly on top of tomatoes.  Bake at 350 for 35-40 minutes, until cheese/mayo starts to brown.

(The juicier the tomatoes, the more watery the pie can be.  Don’t be dismayed if it’s not beautiful when you slice and serve the pie.  It’s still delicious!)

Happy Cooking!  What are some of your favorite tomato recipes?

This weekend, David and I celebrated our 6^th wedding anniversary.  Could I possibly be old enough to have been married for six years?!  It’s hard to believe that this time six years ago, I had just said “I do” to my best friend.

I don’t want to be cheesy in this post, but I’ve got to tell you, I am one lucky girl.  For those of you with celiac disease, or any health related issues, you know the true meaning of “in sickness and in health.”  David has amazingly stood by me and supported me throughout years of health problems.  I truly don’t know what I would have done without him.

Fortunately, being sick is not the main thing I think about when I reflect on our marriage.  We’ve done many amazing things together: toured the wine country in California and Oregon, hiked the Great Wall, lounged on the beach in Thailand, looked at art in the Louvre, taught and coached together, ran a 9^th grade girls dorm, looked out on the water in Maine, hiked on the Appalachian Trail, and gone for cocktail cruises on the Eastern Shore.

Of course, one of the things we enjoy doing together the most is preparing and sharing meals together.  For our anniversary celebration this weekend, we went to Restaurant Eugene, to enjoy the culinary work of James Beard nominated chef, Linton Hopkins.  We were not disappointed and this was the perfect splurge for a special meal.

The menu at Restaurant Eugene changes nightly and Chef Hopkins buys most of his food from an extensive list of local farms that they include on the menu.  Everyone was eager to accommodate my dietary needs and worked hard to keep me informed and well taken care of on this night.  Even the ‘runner’ who brought out our dishes knew what I could and couldn’t have.  Amazing.  At Eugene, you can go the 5-course tasting menu route, but David and I chose to order a la carte.  We had plenty of food and the portion sizes were perfect.

Judith, the assistant maitre d, brought us a taste of chilled radish soup, that was delicious.  A perfect start to the evening.  For an appetizer, I ordered the Georgia White Shrimp with red torpedo onion, bacon, dandelion, squash blossom, and squash parmesan broth.  Squash blossoms are a rare treat so I couldn’t resist this dish.  The saltiness of the bacon added great depth to the bites of squash and the overall flavor of the dish.  David started with the pork belly which he nicely shared with me.  The only part of the pork belly dish that wasn’t GF was the parmesan cake, which the chef kept separate so I could taste David’s too.

For my entrée, I selected the Pancetta Wrapped Veal Loin with maitake, baby bok choi and onion lavender puree.  It was heavenly.  As I’ve said before, everything tastes better wrapped in pancetta.  I consumed every bite (except one that I spared for David).  The mushrooms and bok choi went surprisingly nicely with the veal and pancetta.   The veal was cooked perfectly medium rare.

At the end of the meal, they brought us a trio of housemade sorbets to sample which included the unique flavors of peach, ginger and lemon thyme.  David loved the ginger (it was a little strong for me) and my favorite was the lemon thyme.  A refreshing, and not too heavy, way to finish up the evening.

Overall, we had a great experience at Restaurant Eugene.  This is definitely one of the higher end restaurants in Atlanta, but definitely worth it for a special occasion.  We never felt rushed and the small dining area makes for an intimate and relaxing setting.

Happy Anniversary, Friend!  Cheers to many more years and meals together.

Note: I took the food photos with my new iPhone (!!!) so the quality could be better.  I’ll keep working on it though.

It’s hot in Altanta.  Really hot.  I’m sure there are better ways to describe this weather, but the only word that comes to mind is brutal.  The heat hasn’t broken either.  Despite the mini-rainstorms, it hasn’t been enough to side track these crazy temps.  It continues to be hot…and brutal.

On Monday, after a sweaty afternoon of running errands  (Who knew it could be so sweltering just to run errands??), I came home to find a bag full of Georgia peaches outside my door.  My wonderfully generous friend, Maury, left me this beautiful treat.   What is a better answer to heat and high temperatures than making a peach crisp?

Is it a crisp?  Is it a cobbler?  I’m not really sure.  I tend to use those words interchangeably, but I’m sure there’s a proper distinction.  (I do know, however, that it’s not a pie.)  I created this recipe on the spot and I made sure to write down what I did so I could share it with you.  I love the combination of GF oats and chopped pecans.  It’s the perfect crunchy duo with the soft, tender peaches.  I’ve found in the past that it can be difficult to find the proper ratio between fruit, crisp topping, and butter.  Too much flour and oats, makes it too dry, too much butter makes for a soggy crisp/cobbler.  Sort of like Goldilocks, I want it to be just right.  (Our girl, Goldilocks was eating porridge…Crisp is much better!)

Peach & Blueberry Crisp

• 8 peaches, peeled and sliced
• 1 pint blueberries
• (Really, any combination of fruit works.  These are what I had on hand.)
• 1 T. lemon juice
• 1 ½ T. cornstarch
• 1/3 cup sugar
• 1/4 cup tapioca flour
• 1/4 cup almond flour
• 1/4 cup white rice flour
• 2/3 cup brown sugar
• ½ cup gluten-free oats
• 1/2 cup chopped pecans
• 6 T. cold butter, chopped into cubes

Preheat oven to 350.  Butter an 8 x 8 pyrex dish.

In a bowl, mix peaches, blueberries, cornstarch, lemon juice and sugar.  (I add the sugar last to eyeball just how much I need.)

In another bowl, mix flours and brown sugar.  Add oats and pecans and mix.  Then add butter and mix with dry ingredients.  (A food processor can be helpful for this step but I was feeling a little lazy.

Pour fruit mixture into Pyrex dish.  Spread evenly throughout dish.  Add flour mixture on top of fruit.  Spread evenly.  (It will look like you have too much but you want it to be thick.

Bake for 40 minutes, or until fruit starts to bubble.  You can make this ahead of time and then just reheat for 10 minutes before serving.  (I think it gets better over time.)

Serve warm.  Of course everything tastes better with vanilla ice cream.  Mmm…just right.

This Sunday, Chef Shaun Doty of Shaun’s Restaurant will be hosting his monthly ‘Celiac Dinner.’  Many of his dishes from his nightly menu are GF,  but each month he creates an entirely gluten-free 4-course dinner for only $45.

Here’s the menu for this Sunday, June 27^th:

• First course: Arctic char tartar with Marcona almonds and spicy chili oil
• Second course: Heirloom tomato gazpacho with Dijon mustard ice cream
• Entrée: Grass-fed Georgia beef with local arugula and romesco sauce
• Dessert: Pineapple carpaccio with flore de latte ice cream

Sounds delicious!  The regular menu will also be available.  If you haven’t yet, check out Shaun’s new restaurant, Yeah! Burger, serving burgers on gluten-free buns and gluten-free French fries.

Shaun’s Restaurant -1029 Edgewood Avenue Northeast – Atlanta, GA – 404-577-4358

On Wednesday night, I finally went to my inaugural Atlanta Braves’ game with our friends Ross and Jen.  Thankfully, the weather cooled off nicely and we got a great lightning show in the background of the game.

Not only was the game fun (and the Braves won), but I got to try out the gluten-free food stand, located at section 106.  I ordered the hamburger, which comes with a bun made with tapioca and rice flour. It’s hard to believe that in the same week, I got to eat hamburgers with gluten-free buns at two different places in the ATL.  Ridiculous.

While my burger wasn’t anything fancy, it was ballpark cuisine and it’s fun to enjoy greasy, made 2 hours ago, food at a baseball game.  It’s all part of the experience, right?  And we, celiacs, should be able to partake in the experience, and enjoy a cold beer (Redbridge) if we’re feeling parched.

The total cost for a Redbridge beer and a GF hamburger was $13.  So just like everyone else at a professional sports event, I paid too much for my food, but it could have been worse, considering we’re used to spending more money on gluten-free food.  All part of the ballpark experience!

Other items on the menu include: hot dogs, chicken sandwich, popcorn, potato chips, macaroons and even cupcakes made by American Gra-Frutti.

Make sure you get to Turner Field this summer and keep the gluten-free stand in business.  Hopefully even more professional sports teams will serve gluten-free options at their concession stands.  Do you know of any others?  Please share!  Here’s a list of some of the other professional sports teams I’ve found:

Washington Nationals: Gluten-Free Pretzels & Redbridge Beer at Noah’s Pretzels in Sections 106 & 318

Minnesota Twins: Angie’s Kettle Corn – Sold on Target Plaza and vended in the stands

• Farmers market – Section 141: Whole fruit, Carrots with Ranch dipping sauce, Gluten Free Nut snacks
• Veggie Kabobs – Section 133
• Shrimp Skewers – Section 133
• Turkey Leg – Sections 133,311
• Pork Chop on a stick – Section 133
• Fruichi Smoothies – Vended in the stands
• Talenti Gelato – Sections 141, 302
• Red bridge Beer – Sections 116, 124, 325
• Bunless Grilled chicken – available throughout Target Field
• Bunless Hot Dogs – available throughout Target Field

Philadelphia Phillies:

• Gluten free snacks and gluten free hotdogs and buns (South Philly Market behind section 128)
• Red Bridge Beer (concession stand by section 139 – near the Schmitter, behind section 204 on the Pavilion Level, behind section 323 on the Terrace Level, and Brewerytown stand on Ashburn Alley)
• Bull’s BBQ food (Ashburn Alley): All meat product, Bull’s barbecue sauce, cole slaw, beans

Colorado Rockies: Gluten-Free Concession Stand at Section 147 serving hot dogs, hamburgers, chicken sandwiches, chips, cookies, brownies and Redbridge beer.

Last night I enjoyed my first dinner at Westside’s newest burger joint, Yeah! Burger.  As I mentioned previously, this causal spot offers gluten-free buns, made in a gluten-free facility so there is no worry about contamination.  All of the burgers are cooked in a separate area of the grill from the glutenous buns and they use separate utensils.  The cooks have also received instruction from gluten-free expert, Jennifer Harris, on contamination and how to be ‘safe’ in the kitchen.

I have been eager to try out this new restaurant since I learned about Shaun Doty’s new restaurant months ago.  My inaugural visit to Yeah! Burger last night did not disappoint!  The atmosphere at Yeah is very casual and not as fancy as some of the other trendy burger boutiques in the area.  You order at the counter and they bring your meal to your table.  Beverage options include “help yourself” fountain soda and an assortment of beer, wine and cocktails.  Envision nicer, fresher, fast food with a much cooler vibe.

You can choose from, beef burger, bison, turkey and grilled chicken.  (There’s a veggie burger too but I’m not sure if it’s gluten-free.)  Upon the recommendation of my friend, Meredith, I ordered the bison burger.  Sometimes bison can be really dry, since it’s a lower fat meat, but this burger was very juicy and perfectly cooked.  I added American cheese, tomatoes, grilled onions and lettuce to my bison patty.  (They were out of cheddar at 6:30 on Sunday so I’m guessing they had more business than anticipated this weekend…the American cheese option was pretty darn good too.)  It was a delicious combination, especially the grilled onions.  Besides the cheese, those particular options were free.  You can also add ‘special’ toppings for an added cost, such as chili and avocado.

While there’s an extra charge for the GF bun, this bun is totally worth the cost.  The bun is not too thick and you don’t need copious amounts of water to wash it down.  The folks at Yeah toast the buns in a toaster dedicated to cooking just the gluten-free buns.  If you don’t feel like paying extra for a GF bun, you can get a lettuce wrap instead.

Of course there’s nothing better when enjoying a gluten-free burger in one hand to munch on French fries in the other.  The GF fries at Yeah! Burger are hand-cut and made in a special, gluten-free fryer. The fries taste very similar to Boardwalk fries if you’ve ever tried those.  Fresh, delicious and nicely salted.  So good.

There was some confusion among the management regarding the sauces that Yeah offers.  You get one sauce free with your order of a burger and they all sounded interesting.  Initially the woman taking my order told me that none of the sauces were gluten-free.  (Side note: I would always rather someone tell me that nothing’s gluten-free at a restaurant than say, “Oh, I’m sure it’s fine.”)  I did inquire further with the manager and he thought none of the sauces were gluten-free either, but when I asked about the honey mustard, he pulled out the list of ingredients and all of the ingredients were GF, so I ordered some.  (I enjoyed the honey mustard, but there was definitely a spicy kick to it.)  It would be great to have a little clarification on which sauces are gluten-free or if they do recommend staying away from them entirely.

It’s clear that Yeah, Burger is still working out some kinks, but I thoroughly enjoyed my delicious meal.  While I likeWestside’s other fancy burger spot, Flip Burger, a lot, these two places are pretty different.  Yeah, Burger is a little bit cheaper, more casual and family friendly.  Yeah, Burger focuses on the ‘build your burger’ idea whereas Flip emphasizes the unique versions of burgers created by the chefs (i.e. lamb, venison, etc.) Flip is one of my favorite neighborhood spots but the music is so loud there (Yes, I know I sound like an old woman.)   I don’t have to have a GF bun when I eat a burger, but the GF fries put Yeah, Burger ahead in the burger boutique competition for me.

I have a feeling that I’ll be enjoying quite a few more summer meals at Yeah.  Let me know what you’ve tried and enjoyed at Yeah, Burger.

Yeah, Burger – 1168 Howell Mill Rd. – Atlanta, GA 30318

Yeah, Burger is opening up on the Westside this week on June 10^th.  Yeah, it’s another fancy burger place but those of you who are gluten free should be extra excited about this new spot.  Located in the White Provisions building on Howell Mill Road, Shaun Doty’s new restaurant will be serving gluten-free buns as well as using a GF dedicated fryer so we can enjoy French fries!

There is a $1 additional charge for GF buns.

I’m out of town this week but will definitely be venturing to Yeah, Burger as soon as I get back to ATL next week.  If you get there before I do, let me know what you think.

Yeah, Burger – 1168 Howell Mill Rd @ 14^th Street- Atlanta, GA 30318