For celiacs and
those who suffer gluten intolerance, dining out used to mean a plain
chicken breast or burger ó no bun or bread ó and maybe some plain
But from 2009
until 2012, the mention of gluten-free on restaurant menus increased a
whopping 275 percent, according to global marketing researcher Mintel.
The National Restaurant Association listed gluten-free as No. 8 in its
top 10 trends in 2013. Locally, a number of restaurants not only take
gluten-free requests ó and know how to properly execute them in the
kitchen to prevent contamination ó but some go over and beyond what
sensitive diners expect.
Five years ago,
two of chef Tomas Maglio Whiteís customers asked him if he could
make them some gluten-free pasta. "The pasta (these two doctors)
brought with them turned out both raw and mushy; I didnít even know
that I couldnít cook it in the same water I cooked regular
pasta," White recalls.
But that initial
request inspired White to do research on what Celiac Disease was and
what gluten-free cooking entailed. For two years he perfected
gluten-free recipes for pasta, bread and pizza dough until he was
satisfied they tasted as good as his regular, all-from-scratch
Famiglia is the only certified celiac kitchen in Wisconsin, and White
is one of only two chefs (chef Cat Cora of "Iron Chef
America" is the other) who received an award from the National
Foundation for Celiac Awareness. The entire menu, except for calzones,
can be made gluten-free, and White keeps all of his gluten-free
flours, pasta equipment and fryer separate from his regular kitchen.
His employees also receive special training to prevent contamination.
He makes ravioli, tiramisu and gnocchi from scratch ó and
gluten-free. "Iím working on a gluten-free cannoli," White
1009 W. Forest
Home Ave., Hales Corners (414) 425-0507 www.miafamigliarestaurant.com
Hawk Winery and Restaurant opened its Brookfield location three years
ago, it opened with an extensive gluten-free menu. The menu not only
includes entrees like Chicken Parmesan, but it also includes bread
thatís brought to the table and even a gluten-free brownie dessert.
not a trend ó this is a lifestyle change that is really going to
stick," says manager Russ Petrouske. "What we aim with our
gluten-free menu is that all of our dishes are just phenomenal dishes
that somebody who is not gluten-free can still enjoy."
The minute a
server finds out someone is gluten-free, the server or the manager
fills out a special form in the kitchen so that thereís no
cross-contamination. "As a guest, people do not know this, but we
do this internally to make sure itís going out of the kitchen
perfect," Petrouske says.
15 S. Moreland
Road, Brookfield, (262) 785-9493 www.coopershawkwinery.com
Gastropub you can get gluten-free Scottish trout for brunch, a
gluten-free cheese plate with rice crackers and just about any menu
item altered so that it doesnít have gluten or dairy or nuts or
whatever a customer requires.
idea behind the menu is to be open to a lot of people," says
executive chef Van Luu. "Itís designed for vegetarians, itís
designed for guests who have a sensitivity or an allergy to a lot of
different things. Itís the idea of not making anyone feel they canít
be part of a dining experience like this."
About 95 percent
of Luuís sauces are naturally gluten-free, and if the side that
comes with a dish has gluten, it can be easily substituted. "The
main thing is when it comes to taking something out, we try to add
something back to it so it doesnít look like weíre just giving
them a pork sandwich without the bread."
gluten-free order comes in, station chefs clean their entire station
down before the dish is made. "The biggest thing is sanitation.
We wash our hands constantly, especially when it comes to any kind of
allergies that are out there."
Pittsburgh Ave., Milwaukee (414) 223-3030 www.prodigal240.com
gluten-free food kept coming in at Industri Cafe, so instead of
accommodating his customers request by request, restaurateur Robert
Klemm redesigned the menu to take their sensitivities into account.
menu revamp includes more gluten-free and vegetarian options,
including a meatloaf made with gluten-free bread crumbs, mac ín
cheese and gluten-free buns for Industriís famed burgers. "The
meatloafís not just for those who canít eat gluten," Klemm
says. "Itís an awesome meatloaf that anyone can enjoy."
Klemm not only
added the new dishes to his menu, he also hosted a gluten-free
cocktail pairing dinner; heís got plans to host more such dinners in
524 S. 2nd St.,
Milwaukee (414) 224-7777 www.industricafe.com
If you want to
prepare gluten-free meals at home but have been put off by the high
cost of some of the ingredients, you can turn to a food service that
delivers to your door all of the ingredients and recipes.
by Casey Lanto and Ryan Konicek, takes recipes from Milwaukee-area
gluten-free bloggers and chefs. Offerings have included Grilled Flank
Steak and Zucchini with Cheddar Jalapeno Biscuits and Buffalo Chicken
Mac Ďní Cheese.
the hassle out of gluten-free meal preparation by identifying
taste-tested recipes, providing step-by-step instructions for how to
prepare delicious gluten-free meals in your own kitchen, and making
sure you have the right ingredients by doing the grocery shopping for
you," Lanto says.
www.pairdd.com features four new meals. Each can be prepared in about
30 minutes Orders placed by midnight Sunday arrive at the customerís
door on Tuesday. The service recently expanded statewide via overnight