Eat to the Beat is an award-winning international caterer, based in the UK, who has been providing catering for over 25 years to touring bands, festivals, films crews and sporting events. Their impressive portfolio includes such clients as Coldplay, Muse, Dave Matthews Band, Flaming Lips, Take That, Snow Patrol, Glastonbury, Chicago’s own Lollapalooza, Mighty Boosh tour, Little Britain tour, Cirque de Soleil, Celebrity Big Brother to name just a few.

Eat to the Beat's Heidi Varah with Coldplay production manager Craig Finley www.eattothebeat.com

I have often wondered, when one has to be in charge of thousands of eager eaters, how is it possible to manage those with specific diets, such as eating gluten-free? I had the opportunity to speak with Eat to the Beat caterer Heidi Varah, about how gluten-free needs are handled on tour. Read More »

Not long ago, I realized that one of my very favorite all-time restaurants is actually known for being gluten-free! I never realized this before since I just loved going there, because they serve my ultimate comfort food, risotto. That was what mattered to me. If there was only one meal I could eat for the rest of my life, it would risotto, and Risotteria in New York City has always been a stop whenever I am in town. Risotteria opened in early 1999, and has been a popular stop for gluten-free diners and fans of good food alike, for over a decade.

In addition to risotto, Risotteria also serves gluten-free pizza, salad, panini, breadsticks and pasta. Pasta is served on Tuesdays. As their web site states they are gluten-free every hour or every day. To top off this already impressive list, Risotteria has mastered the art of baking gluten-free treats. Read More »

Tiramisu has always been one of my favorite indulgences since my first trip to Italy, in the late 80s, and trying the real thing. The key is having the right cream, because without that, it just tastes like something mass produced you would expect to find in a grocery store.

Of course the lady fingers are a main ingredient as well, and being gluten-free, that become a new challenge. Luckily, I had a box of Shabtai Lady Fingers on hand, so I was good to go! I decided to forgo the usual raw egg in the cream, because that just doesn’t sound appetizing the more I learn about food. The whipped heavy cream takes the place of the raw eggs in this recipe. I never said it was healthy! Read More »

When I was younger I used to love Skyline chili done as a 3-way, and would get it frozen from my local grocery store and serve it over spaghetti and top with cheese. It was quick and satisfying. Being a mostly non-meat eater these days, I still craved the flavor and texture without the animal. I searched online, experimented and combined different recipes I found in trying to duplicate the Skyline chili recipe with a vegetarian version.
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Recently, I had the pleasure to interview award-winning production manager, Richard ‘Wez’ Wearing. Living in the UK, Wez has worked with hundreds of bands such as Mika, Take That, Scissor Sisters, Sex Pistols, PIL, Iron Maiden, Manic Street Preachers, Celtic Thunder and Sarah Brightman. He has a demanding career that takes him around the world, working non-stop on a tight schedule.

Richard Wez Wearing, Suggs of Madness, Andy Rourke former bassist of The Smiths

Diagnosed with celiac in 2007, this added an additional level of challenges to an already hectic lifestyle, but he doesn’t let that inhibit him in any way.

Wez was recently in Chicago this past October with Mika at the Riveria.

Q – Were you already touring when you were diagnosed? If so, how did it immediately change your outlook on touring?

A – I was already touring, it was a great relief to find out why I was so run down all the time, but it took time for it to completely sink in. Read More »

I kept hearing numerous accolades about Udi’s Bakery in Denver, CO and their gluten-free foods. I would hear of people placing large orders with them and claiming their bread was the best of the gluten-free breads. So, I had to try this myself to see if the bread lived up to the hype.

Thankfully, I recently discovered they carry Udi’s at Woodman’s, who have an extremely large gluten-free section, and decided to try a loaf. Udi’s bread is handcrafted in their dedicated gluten-free facility in Denver, CO, their gluten-free foods are also dairy-, soy-, and nut-free. Read More »

Post-holiday time can leave a hostess with many leftovers. This holiday I was left with an abundance of sweet potatoes after baking four good size ones for two sweet potato pies. I probably had enough to make two additional pies, but I wanted to try something different. And because of the nutritional value of sweet potatoes, I didn’t want it to go to waste. Of course when you combine a super food like sweet potatoes and the whole grain of buckwheat with copious amounts of butter and sugar, the nutritional value is sure to decrease, but at least we know there is some redeeming quality in the dish. Read More »

I had the pleasure to sit down with the Nature’s Path Foods’ VP of Marketing & Product Innovation, Arjan Stephens.

Nature’s Path is a family run organic-based company founded in 1985 by Arran and Ratana Stephens in British Columbia, Canada. Since then, the Stephens family has expanded as well as the Nature Path’s family of foods.

In 1989, Nature’s Path introduced their first gluten-free cereal, gluten-free corn flakes, when gluten-free was a virtually unknown term to most people. They developed the EnviroKidz brand in 2000, which is completely gluten-free and focuses on children’s cereals, cookies, waffles and cereal bars. Since then, business has been booming, and gluten-free households around the world have been singing their praises. Read More »

Autumn is in full swing with the leaves changing and crunching beneath our feet as we take weekend jaunts to pick apples and pumpkins. Once we return home we realize, what are we going to do with all of these apples?!

Eating them plain is an excellent treat, especially the early season Honey Crisp apples, but sometimes it is necessary to get more creative and break the routine. This recipe was originally found in Southern Living, and has become a fall favorite of mine. It was not originally printed as a “gluten-free” recipe, but easily became one with a couple of modifications. This sandwich quickly becomes a satisfying and impressive meal. Read More »

There are 3 weeks until the free Celiac testing event at the University of Chicago, Saturday, October 10. For complete details please read here.

Please call to set up an appointment as the event is expected to fill up fast..

For more info: Call The University of Chicago Celiac Disease Center at 773.702.7593.

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Author Information: Anne Steib, Chicago, IL
Anne Steib
gfreegurl@yahoo.com
http://www.examiner.com/x-13312-Chicago-GlutenFree-Food-Examiner