There are a couple of spaces available in next week's mushroom class offered by renowned chef, cookbook author and dedicated mushroom forager, Bill Jones.
Wild About Mushrooms - Tuesday, April 27/10 6:30 pm
This class will start with a description of mushroom foraging with the emphasis on the spring treat - Morel mushrooms. Chef Bill will dip into his fungi pantry to bring you some of his favourite global mushroom recipes using fresh and preserved mushrooms to create a very special menu.
Recipes include Japanese-style pickled mushroom and spinach gomae; Polish mushroom chowder with stinging nettle cream; Spanish braised Morels stuffed with chorizo and leeks; and spagettini pasta with Porcini mushrooms, rosemary, garlic and artisan Parmesan cheese.
We received an inquiry regarding the absence of a popular fast food chain onThe Road Scene™.We are sharing our reply so that those counting on our recommendations have a clear understanding of why some chains are listed and some are not.
"Why don't you have XXX XXXXX on your list? They have a very nice gluten free menu and their cooks go through a training about gluten free, at least here in central Pa. Thanks, Linda"
"Hi Linda, If XXX XXXXX is doing a good job, we want to hear about it!!
We are working our way down a long list of fast food restaurants with an interest to post those that have allergen charts that identify items that are safe for celiacs and / or gluten-free items marked on the menu and / or gluten-free menus. This gives us a sense of their commitment to meeting our needs and puts the onus on them to deliver what they promise.
We look for this information on their corporate websites so that we can be sure that celiacs can expect a standard at every location.
I just searched this restaurant's Canadian website and was unable to find any information on specific gluten-free items on line. I found the user information to be user unfriendly, with a person having to work their way through many pages for each component of a hamburger. That is as far as I got.
Things can often be different south of the border so I checked their US website as well. While I did find wheat and gluten allergen information, their suggestions were in the order of burgers without buns and salads without dressings - more of a celiac survival guide than the comprehensive offerings that so many of the other chains can and do provide.
I would really like to learn more about XXX XXXXX and would be only too happy to pass your endorsement along to fellow celiacs if the entire chain could be counted upon to provide them with the same great experience you received.
Are you on a gluten-free but feel like you are missing out on baked goods? Do you want to learn how to bake gluten-bread worth eating?
Real Food Made Easy will be holding a gluten-free baking class at Charelli’s tasting room (C-One) on May 15, 2010. The class will cover techniques and recipes for making a variety of gluten-free yeast-raised breads. The class will include:
• An overview of gluten-free flours and other ingredients used in making bread.
• An outline of some critical techniques that will help make your gluten-bread baking at home a success.
• A demonstration of all steps of the bread-making, from mixing.
• A recipe booklet with 6 different gluten-free bread recipes and a weight-volume chart for a variety of gluten-free flours. • A loaf of Real Food Made Easy’s gluten-free sandwich bread to take home
• Taster samples for all of the take-home recipes
• Gluten-free snacks provided during the class.
While this is an introductory course, we are assuming that participants will have some prior experience baking, gluten-free or wheat-based.
When: Saturday May 15, 2010 1:00 pm - 4:00 pm
Where: 2863 Foul Bay Road (The original Charelli’s space)
Limited to 10 people
$60 per person, in advance at Charelli’s
*Refunds will be provided for any cancellations made up to 1 week prior to the class.
Cancellations made less than 1 week before the class will be non-refundable.