Another Fine Restaurant in Manhattan is Gluten-Free Friendly

Betony
41 West 57th Street
New York, NY
212-465-2400

Per Everybody Eats: Two former colleagues from Eleven Madison Park – Bryce Shuman (right), who was an executive sous-chef, and Eamon Rockey (left) , who was a captain and involved in Atera and Aska – have teamed up to create Betony, a modern American restaurant. Chef Shuman was familiar with Everybody Eats’ gluten free offerings from Eleven Madison and is very much aware of the growing celiac/gluten-free concerns as his mother, who lives in the midwest, has celiac herself!

The Midtown spot they have chosen briefly housed Brasserie Pushkin, a two-story space with a soaring front area and windows overlooking West 57th Street. That brasserie, a Russian extravaganza, lasted only about nine months before its owner, Andrey Dellos, pulled the plug and went looking for something different to put there. He had dined at Eleven Madison Park often enough to get to know Mr. Shuman; so Mr. Dellos had him prepare a few tastings, and the project began to take shape. Mr. Shuman asked Mr. Rockey to help him find a general manager, and Mr. Rockey himself signed on.

“Andrey has given us a great deal of liberty to showcase our vision,” Mr. Rockey said. According to Chef Shuman: “The food that I know and love is inspired by the ingredients. I want to present familiar flavors in a really modern way.”

The menu will have a great deal of green, in dishes like an asparagus lasagna with cheese curds, and potato gnocchi with guanciale (an exotic Italian bacon), peas and mint. There will be 85 seats, some in the front bar area and the rest on two levels in the rear. The decor will include bare brick and some of the wonderful, rich Pushkin woodwork.`

Everybody Eats’ Egg Challah, Multi-Grain Loves, and Crusty Baguette will be featured in the cooking, but don’t count on always being able to identify the bread in your dish. Chef Shuman knows a million tricks and techniques to make original gluten free culinary masterpieces out of our raw materials.

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When Government and Food Intolerances Collide

Department of Justice
Office of Public Affairs

FOR IMMEDIATE RELEASE

Thursday, December 20, 2012

Justice Department and Lesley University Sign Agreement to Ensure Meal Plan Is Inclusive of Students with Celiac Disease and Food Allergies

The Justice Department today announced an agreement with Lesley University in Cambridge, Mass., to ensure that students with celiac disease and other food allergies can fully and equally enjoy the university’s meal plan and food services in compliance with the Americans with Disabilities Act (ADA).

Food allergies may constitute a disability under the ADA. Individuals with food allergies may have an autoimmune response to certain foods, the symptoms of which may include difficulty swallowing and breathing, asthma and anaphylaxis. For example, celiac disease, which is triggered by consumption of the protein gluten (found in foods such as wheat, barley and rye), can cause permanent damage to the surface of the small intestines and an inability to absorb certain nutrients, leading to vitamin deficiencies that deny vital nourishment to the brain, nervous system, bones, liver and other organs. Celiac disease affects about 1 in 133 Americans.

“By implementing this agreement, Lesley University will ensure students with celiac disease and other food allergies can obtain safe and nutritional food options,” said Thomas E. Perez, Assistant Attorney General for the Civil Rights Division. “The agreement ensures that Lesley’s meal program is attentive to the schedules and demands of college students with food allergies, an issue colleges and universities across the country need to consider.”

Under the settlement, Lesley University agrees to amend its policies and practices to:

· Continually provide ready-made hot and cold gluten- and allergen-free food options in its dining hall food lines;

· Develop individualized meal plans for students with food allergies, and allow those students to pre-order allergen free meals, that can be made available at the university’s dining halls in Cambridge and Boston;

· Provide a dedicated space in its main dining hall to store and prepare gluten-free and allergen-free foods and to avoid cross-contamination;

· Enable students to request food made without allergens, and ensure that a supply of allergen-free food is available;

· Work to retain vendors that accept students’ prepaid meal cards that offer food without allergens;

· Display notices concerning food allergies and identify foods containing specific allergens;

· Train food service and University staff about food allergy related issues;

· Pay $50,000 in compensatory damages to previously identified students who have celiac disease or other food allergies.

The settlement agreement was reached under the ADA, which prohibits discrimination against individuals with disabilities by public accommodations, including colleges and universities, in their full and equal enjoyment of goods, services, and facilities. More information about the Civil Rights Division and the laws it enforces is available at www.justice.gov/crt . More information about the settlement with Lesley University can be found at www.ada.gov or by calling the toll-free ADA Information Line at 800-514-0301 or 800-514-0383 (TTY).

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The best of Appetite for Awareness ’12 #A4A12

Thrilled to be asked to blog about this well-orchestrated event by The National Foundation for Celiac Awareness. I will highlight the best vendor (in my opinion) in two categories.  Sweet and Savory.  In addition to the vendor (50+) showcase (for a full list of vendors) there were a lot of other events taking place simultaneously.  There were Chef demonstrations, bread-making workshops, and even a Mercedes Benz drawing.

The highlight of #A4A12 was watching the Gastrointestinal doctors, nurses… (and other health care providers) from local Phiadelphia hospitals serve food along with the restaraunts that were participating in the event.  Here you can see a GI doctor with The Palm restaurant.  It’s a wonderful blend of talents and solidifies each one’s investment in serving ’safe’ food (free of cross-contamination of gluten) to their patrons.

I roamed the Historic Strawbridge Building in Philly for 2+ hours; tasting delcious food one after the next.  A couple of my favorite restaurants that serve gluten free food are:  Pure Taco, Alma de Cuba and Sazon (hhhmmm…does anyone see a trend here with my choices).  All are traditional Latin foods (Cuban, Mexican, Venezuelan…).  There is a tie with Alma de Cuba’s smoked fish mini tacos and Sazon’s Ropa Vieja  – which means ‘old clothes’ (a popular dish of shredded beef).  When next in Philly, I will be going back to Sazon for the arepa – I hear Chef Judith makes a great one!

 

A new vendor for me was PJ’s All Natural Beef Steak.  If you are a meat eater, PJ’s dried beef has no artificial ingredients, no preservatives and no nitrites/nitrates and, of course, gluten free!

Moving on from Savory to Sweet I braced myself as I have not been eating much sugar or many sweets in the past 6 months.  It was tough though as there were so many delicious bakeries, and vendors with baking mixes that presented delicious product.  Choosing was difficult but I did choose Sweet Freedom to be my favorite sweet vendor. Not only are their products vegan (dairy-free, casein-free, egg-free) and gluten-free, but they avoid the use of corn, wheat, peanuts, and soy as well. The only sweeteners they will ever use are the most natural and unrefined of sugars that are gentler on your body.  When next in Philly you will need to check them out…!

The sweetest part of my whole day in Philly was not at the event though – it was visiting my God-daughter, Arin, and her roommate, Ally, at Drexel University.  They both got accepted to the honors program.  That was the gluten free frosting on my cake!

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