Author Archives: Nikki Worthington

Kiki’s Gluten-Free Foods | Triumph Dining

Kiki’s Gluten-Free FoodsKiki’s Gluten-Free Foods, a family-owned company born out of the necessity of finding safe, convenient and tasty gluten-free foods for a celiac child, was the recipient of the National Restaurant Association’s 2014 Food and Beverage Innovation Awards (FABI), which recognizes food and beverage innovations that will make significant impact in the restaurant industry. Click to continue reading »

Pick Up Your Gluten-Free Holiday Dinner at E.A.T Marketplace | Triumph Dining

E.A.T. MarketplaceE.A.T Marketplace is a locally grown company specializing in bridging the gap between farm to table by foraging from the local food shed and purchasing direct from small, organic farms, ranches and local food artisans. They are located in Temecula, California. If you haven’t been to Temecula lately it’s worth a trip.The city is a prominent tourist destination, with the Temecula Valley Wine Country, Old Town Temecula, the Temecula Valley Polo Club, the Temecula Valley Balloon & Wine Festival, the Temecula Valley International Film Festival and championship golf courses. Click to continue reading »

Gluten-Free Food Allergy Fest in Portland and Indianapolis | Triumph Dining

Living Without’s Gluten-Free Food & Allergy Fest is coming up in Portland, OR and Indianapolis, IN. Are you going? These are really amazing events with the latest and greatest gluten-free products and information. Check it out!Portland Flyer JPGIndy Flyer

Gluten Free Forever Kickstarter | Triumph Dining

The gluten-free community is one of unique character. We love our gluten-free fare to be, well, really good. So many times, our options have been limited to foods or product lines that sacrifice quality to remain gluten-free. And let’s face it – that’s never a fun discovery.

If you  haven’t caught wind of the Gluten-Free Forever magazine Kickstarter project, please take a look here. (note that it ends very very soon!)

From the Kickstarter page:

GFF is for people who don’t want to compromise quality, flavor, or fun while enjoying a gluten-free lifestyle. The first collectible gluten-free publication striving to contend with top national food magazines, it features: 

• 50 inspired recipes from top chefs, cookbook authors & bloggers 
• tutorials for mastering gluten-free cooking 
• secrets to satisfying GF family members and friends of all ages & tastes 
• trends, products, people, & places worth knowing about 
• travel features for tastier gluten-free adventures 
• lifestyle extras that elevate your everyday 
• enticing photography and design 

Winter Brews | Triumph Dining

photoThere’s nothing like a good winter brew to pair with holiday meals, especially for New Years Eve. With celiac and gluten sensitivities, it can be tricky to find ample choices. Here are a few of our favorites for your enjoyment this holiday season and into the winter months. Click to continue reading »

Triumph Dining Cider Week | Angry Orchard Part II

winter-crisp-heroTriumph Dining had the pleasure of speaking with Dave Sipes, a cider maker at Angry Orchard. We love learning more about cider making and about Angry Orchard!

How does making cider differ from brewing beer?

Making cider is actually more like making wine than brewing beer. Hard cider is the result of apple juice that goes through a fermentation process. For Angry Orchard, we use a select blend of apples to create a balance of tannins, acidity and sugar in our hard ciders. Instead of using a yeast that imparts a flavorful character, we use a neutral wine yeast during the fermentation process that allows the apples to express themselves for a fruit-forward cider. We age some of our ciders on oak, including Crisp Apple and Traditional Dry and our Cider House Collection, to give the cider an additional layer of complexity.  Click to continue reading »

Triumph Dining Cider Week | Angry Orchard

Triumph Dining Cider WeekAngry Orchard’s Hard Cider has fast become a cider lover’s favorite. With the ample variety as well as the seasonal options and variety packs, this one’s a winner. Angry Orchard has the following ciders available: Click to continue reading »

Gluten-Removed Beer

While I never developed a taste for beer, and therefore have never craved a gluten-free beer, there are many hops lovers who need to stick to the gluten-free diet. One such imbiber is Joe Casey, a “brewmaster” at Widmer, who has been spending years testing beer recipes that he and his fellow gluten-intolerant wife could safely drink.

Being a bit of a beer connoisseur, Casey was tired of the “beers” brewed with gluten- free sorghum grains that are frequently substituted for barley, but leave beers with a bit of a sour after-taste. Casey decided to experiment with a new technique – rather than brewing with gluten-free grains, he would see if he and his wife could tolerate beer that was brewed traditionally with barley, but then remove the gluten from the beer. After getting the nod from his gluten-free wife and beer-loving boss, Casey is lobbying to get his gluten-removed brew on the market.

His greatest obstacle? Federal alcohol regulations. Much to the appreciation of celiac beer-drinkers and frustration of Craft Brew Company, they are barred from calling this “gluten-removed” beer “gluten-free” as it is misleading to consumers. Casey is seeking to sell his celiac-friendly beer to the gluten intolerant community. Unfortunately, based on scientific analysis, tiny traces of gluten have been detected in the beer.

What do you think? Is this beer gluten-free or gluten-removed?

Squat and Gobble Gluten-Free Crepe Contest

If you live in San Francisco, you’ve probably heard of Squat and Gobble. They are a chain with five locations across the city.

Squat and Gobble sell lots of gluten-containing dishes such as crepes, burgers and sandwiches so they aren’t known to be the most celiac friendly of restaurants, although they do offer some gluten-free items on both lunch and dinner menus.

Known best for it’s savory and dessert crepes, Squat and Gobble are sponsoring a recipe contest for customers to create a fantastic gluten-free crepe which they can use across all of their stores.

Applicants are encouraged to use whichever filling they like in their crepe but chefs would like a fantastic, great tasting gluten-free crepe that can be used with all of the restaurants crepe fillings.

If you’re interested, check out out the rules on the Squat and Gobble website. The winner will receive $300 and dinner for two once a month for an entire year.

Happy Crepe Making!

Gluten-Free Givers

celiac5krunThough I imagine most readers of this blog are adults who are diagnosed with Celiac disease or a gluten intolerance, many of whom probably weren’t diagnosed until after childhood (as I was), there are many parents who also look to this blog for advice for running a gluten-free house for their celiac son or daughter. Any medical diagnosis is certainly life altering, but trying to explain to a young child why they can’t eat certain foods that their friends, siblings, and parents eat on a regular basis can be a heart breaking challenge.

A couple of parents from Westfield, New Jersey took that challenge and have changed it into an opportunity to teach their child what it means to be special, not different.  The Kesslers have 4-year old twins, a daughter, Sydney, with celiac disease, and son, Alex, without. In just one year after being diagnosed with celiac disease, Sydney has been feeling much better, thriving with the gluten-free lifestyle. Click to continue reading »