He started with a gluten-free pizza at just one location and has expanded to all the stores, in addition to becoming vegan friendly. Their dough is sourced from a gluten-free dough provider and they take many precautions to minimize the potential of cross-contamination, including a separate oven and dedicated gluten-free prep area. They also use color coded delivery bags and cutters to protect the integrity of the gluten-free offering. That being said, like all of the restaurants we visited, they try and give their visitors all of the information they can so that they can make a determination if NYPD Pizza can meet their dietary needs. Continue reading “NYPD Pizza | Triumph Dining Pizza Week”
We must have tried two dozen gluten-free pizzas that afternoon, most of which were not made in a contamination-free area. The quality is definitely going in the right direction. Several of them were indistinguishable from the gluten-filled pizzas of our previous lives. All of the vendors we met with understood the importance of teaching their restaurants the proper conditions necessary to make a pizza for people with celiac disease and serious GF allergies, although they all had reservations about their restaurants ability to stay complaint. Continue reading “Pizza Expo – Part Two | Triumph Dining”
To kick off Gluten-Free Pizza Week on the Triumph Dining Blog, we wanted to share with you our great experience of attending the International Pizza Expo in Las Vegas this past spring.
Our purpose for attending was to gauge the prevalence of gluten-free in the pizza industry. To achieve this goal we were granted a press pass from the show organizers.
There were more than 1,000 vendors at the show including some old friends showing their commercial gluten-free pizza crust offerings:
- · Udi’s
- · Kinnikinnick
- · Schar
- · Conte’s
- · Venice Bakery, and
- · Pamela’s
In addition, we were pleased to meet some new vendors like Minsa, Rizzuto, DeIorio’s and Richs; all of whom had new crust and dough offerings made from corn and rice.
Stay tuned tomorrow for Part 2 of an overview of the Pizza Expo as well as a continuation of Pizza Week!
While the other beers that we have reviewed take into account brewing styles for a subset of the beer drinking community; Bard makes their Sorghum beer for everyone’s taste. Continue reading “Bard’s Beer”
For the start of Beer Week on the Triumph Dining Blog we had the pleasure of trying three beers from New Planet Brewing in Boulder, Colorado.
New Planet definitely shifts the table toward the rest of theindustry with these three libations. We live in Sierra Nevada Pale Ale country, which is THE local favorite. New Planet’s Pale Ale stacks upwell against Sierra and has an expected hoppy bite that retreats to a smooth aftertaste. One of our reviewers even tasted a hint of scotch flavor.
The Raspberry brew is just like the fruit beers made in the Belgium tradition. In fact, we served them to some friends without telling them they were drinking gluten-free beers and no one knew the wiser. It had the sweet taste that many people like, especially on a hot day.
You can’t go wrong with any of the New Planet offerings and we can onlyhope that they have enough success to allow them to expand their portfolio of beers to other styles in the future.