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 »

Triumph Dining Cider Week | Ciderboys

CiderboysCider Week on the Triumph Dining Blog is fast becoming one of our favorite weeks. British manufacturers have historically owned the hard cider market, a market that’s naturally gluten-free. In the past 12 months there have been more new ciders added to the market than we can even count. In reality, we are working hard to count them all for our next edition of the Triumph Dining Grocery Guide.

Wisconsin’s Ciderboys Hard Cider has kept alive the region’s wonderful cider-making tradition with six new offerings that our readers should love.

Click to continue reading »

Triumph Dining Cider Week | Tieton Cider Works


Washington State has long been well regarded for its apple growing.  But the apples used to make sparkling cider are a completely different breed from your typical Gala, Fuji or Granny Smiths. Cider apples are a wilder, inedible bunch with higher sugar levels for fermentation.

Drawing upon his loves of food and drink, Tieton Cider Works co-owner Craig Campbell decided it was time to start harvesting apples made for cider production. Campbell’s degree in horticulture from Washington State University as well as 33 years on his resume in marketing produce surely helped a bit too.  These days, Tieton has one of the top acreages of cider apples in the state and utilizes the produce to craft its tasty ciders.

Tieton’s apples are farmed on Harmony Orchards, a family-owned business in Tieton that sits at an elevation of 2,000 feet, making it ideal for growing food at slightly cooler temperatures.

Tieton’s products include Apricot cider, a blend of crisp apple flavor and apricot tartness.  The cider took a year to perfect and is now Tieton’s most popular cider.  It even garnered the 2012 Readers’ Choice award for Best Cider in the Northwest from Northwest Brewing News.  Other specialties include its cherry cider with infusions of cinnamon and clove, a Wild Washington Apple cider and a Yakima Valley Dry Hopped Cider.  Our tester gave it an A+.

Tieton ciders can be purchased from retailers in Alaska, California, Idaho, Illinois, Oregon, Texas and various places in Washington.

Prebiotic Sugar May Improve Gluten Free Bread | Triumph Dining

Researches have found that sugar substitutes may optimize nutrition and improve the quality and taste of gluten-free bread.

You many be thinking that gluten-free products often have enough added sugar and other nonsense so do we really need more? I’m with you, but I also think this is some interesting research; most of the gluten-free bread on the market is pretty mediocre.

Researchers from the University of Campinas in São Paulo, Brazil say that adding prebiotic and sweetener “opens up new opportunities to develop gluten-free breads that may present similar properties to those of wheat-based breads.”

Prebiotics like inulin and oligofructose (fructoologosaacharides), try saying that one after a shot of tequila!, belong to a class of carbs known as fructans and they can have a positive influence on physiological and biochemical processes in the body, resulting in the improved health and reduction in the risk of developing many diseases. This is interesting since many people with celiac disease go on to develop other autoimmune disorders.

The study found that gluten-free breads make with oligofructose were the most acceptable in terms of overall enjoyment, including aroma, volume and texture of the bread. Oligofructose gave tasters a perception of sweetness in the bread, not far from that of raw sugar.

Post authored by Laura (Gluten Free Traveller)

Pillsbury Gluten-Free Options

Pillsbury-Gluten-Free-refrigerated-dough-productIf you’re someone who misses nibbling on the cookie dough that you really should be using to bake cookies (Mmmm, cookie dough!), you may be happy to hear that Pillsbury have introduced new gluten-free options, including gluten-free cookie dough!

We’re hearing about more and more companies bringing out gluten-free product ranges and Pillsbury are the latest. As Pillsbury are part of General Mills, who have been offering popular gluten-free options like Chex for a while now, it’s not too surprising to hear that they are adding to their gluten-free product range.

As well as their new gluten-free cookie dough, they also have gluten-free pie and pastry dough and gluten-free pizza crust dough. For now, it’s only these three products which are available gluten-free but I have no doubt that they will offer more options in the future as the demand for even more gluten-free products continues to grow.

The Pillsbury site offers various gluten-free recipes for consumers to try at home using these new doughs. Some of the highlights include Gluten-Free Chocolate Chip Peanut Butter Cups using the cookie dough, Gluten-Free Bacon Cheese Squares and Chocolate Tarts using the pastry dough and lots of yummy 30 minute pizza ideas using the pizzas dough.

Since keeping to the definition of “gluten-free” won’t be enforced until next August, I’m not sure about issues of cross contamination in these Pillsbury products. I’m assuming they take precautions to ensure safety like they do with Chex but we will add an update when we find out more.

Have you tried any of Pillsbury’s new range of gluten-free doughs? If you have, are they any good?

Post authored by Laura (Gluten Free Traveller)

Canary Seed as Gluten Free Option | Triumph Dining

Canary seed is originally from the Mediterranean region but is now grown in many parts of the world for birdseed. Some countries such as The Canary Islands, South Africa and some areas of Mexico already use canary seed as a food but it’s thought by some that it could become a more popular food which would be suitable for celiacs and others on a gluten-free diet.

Scientists have confirmed in a study published in ACS’ Journal of Agricultural and Food Chemistry that a new variety of canary seeds bred specifically for human consumption qualify as a gluten-free cereal which would be ideal for people with celiac disease.

Joyce Irene Boye and team wish to further expand the options available for those of us with celiac disease. They are researching a new variety of “hairless” canary seed, which doesn’t contain the tiny hairs that the canary seed used for birds normally does. These hairs are what makes most canary seed inedible for humans.

As well as being gluten-free, Boye also found that canary seeds have more protein than many other cereals. They are also rich in other nutrients and are suitable for making flour which could be used in gluten-free baking.

What are your thoughts on this? Would you be interested in trying a new type of gluten-free cereal?


Post authored by Laura (Gluten Free Traveller)

Udi’s Gluten-Free | Triumph Dining Product Review

1730Udi’s is a fantastic company and I don’t think you’ll find many gluten-free folks who disagree. When you were first told you had celiac disease or gluten-intolerance, you probably imagined a future without breads, tortillas, pizza, cookies and muffins, to name just a few of the normally gluten-containing foods that many of us used to take for granted.

With companies like Udi’s however, gluten-free folks don’t need to live without. We can still enjoy peanut butter and jelly sandwiches, pizzas, burritos and other tasty treats!

Udi’s carries a wide variety of products including bagels, breads, rolls & buns, pizza crusts, tortillas, granola and granola bars. Snack wise, they offer a selection of cookies & brownies, chips, muffins and cinnamon rolls! Click to continue reading »

Casa Di Bertacchi | Triumph Dining Product Review

Casa GFCasa Di Bertacchi sent us some of their new gluten-free meatballs to try. After we were done playing with the dry ice we popped them into the oven and rallied the office taste testers for an afternoon snack.

The company sells both gluten-free and non-gluten-free meatballs. The 5/8 ounce ones are gluten-free and the 1 ounce meatballs are still available in the traditional formula, which is not gluten-free.

We’re told that the meatballs are not produced in a separate gluten-free facility, but went through multiple tests prior to being launched. The initial production run was tested via a third party (FARRP) and now the product is tested quarterly. Each test produced results that abided by the FDA’s requirement of less than 20 parts per million of gluten. Click to continue reading »

Kellogg’s Gluten-Free Spiderman 3 Fruit Flavored Snacks

kelloggsnacksA display of these boxes caught my eye in our local Safeway. Sure enough, Kelloggs includes them in its gluten-free lineup. They meet the FDA requirements for being gluten-free and are made in a facility that makes gluten-free products.

Kelloggs is appealing to a wide set of children with these snacks; they also come in Mickey Mouse, Disney Princess, Toy Story, Cars, Turbo, Super Mario, Monsters University and Fairies shapes. Click to continue reading »