Saturday, May 14th was an evening of fabulous food and fundraising for the University of Chicago’s Celiac Disease Center at the 10th Annual Spring Flours Benefit which was held at the Swissôtel in downtown Chicago. The center is completely funded by donations and this event it vital in keeping the center at the forefront of celiac research, education and advocacy.
The event began with a presentation of the celiac Iceberg Award to the founder of the Center, Stefano Guandalini, MD., with the help of Amy Lukas, one of the very first celiac patients in the clinic. This was followed by silent and live auction events and unlimited dinning possibilities.
Over 30 of the top restaurants in Chicago were in attendance serving delicious individual dishes from the restaurants’ gluten-free offerings. This was an evening where everything in the Swissôtel’s ballroom was gluten-free and safe, no questions needed to be asked about food preparation and cross-contamination, it was a night to eat like the rest of Chicago, without restraint.
Some of the highlights of the this epicurean extravaganza included:
- Butterscotch custard creme from Mon Ami Gabi and Café Ba Ba Reeba
Thai beef salad from Ben Pao Ropa Vieja with sweet plantains from Carnivale
Vietnamese spring rolls with marinated tofu from the Centered Chef Food Studios
Mini beef barbacoa taco from Foodlife
House-made Italian sausage with braised lentils and velvety potatoes from Osteria Via Stato
Fennel encrusted tuna with arugula by RL
Ahi tuna roll and pork tenderloin with tomato fennel from Roy’s
Smoked Salmon on pita from Rose’s Wheat Free Bakery
Salmon terrine with saffron mayonnaise, sesame encrusted crab cakes and the raspberry panna cotta from the Swissôtel
Lemon macadamia toffee and chocolate twixie cupcakes from Swirlz
Stuffed peppadew peppers from ZED 451
Author Information: Anne Steib, Chicago, IL
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