I haven't been yet, since it opens tomorrow, but here's the press release for ya.

PIP’S PLACE: THE GLUTEN FREE CAKERY

OPENS ON NYC’S UPPER EAST SIDE ON MAY 17th

Denise Cumming, a former stay-at-home mom and avid baker, is opening Pip’s Place. Inspired by her daughter’s celiac disease diagnosis, she took on the challenge of creating her own menu of delicious, homemade gluten free treats.

Pip's is an elegant, feminine cakery designed to be a safe neighborhood haven for those with celiac disease or gluten allergies and anyone seeking simply delicious, fresh baked goods.

Pip’s will open with a menu of over 40 gluten free cakes, cupcakes, cookies and muffins, all homemade daily of locally sourced ingredients. Customers can also stop by for a bowl of gluten free oatmeal or porridge in the morning accompanied by a cup of exclusive Brooklyn-roasted “Pip’s Coffee.”

Pip’s Place The Gluten Free Cakery
1729-31 1st Ave.
(Btwn 89th and 90th)
New York, NY 10128
Phone: 212-360-6400
www.pipsplacenyc.com

Grand Opening
Thursday, May 17th, 2012
7:00 AM - 8:00PM

I'm excited! I think there is room in the city for three or more gluten-free bakeries! What about you?! And if you go to Pip's, please come back and tell us all about your experience.

DAIRY-FREE NOTE: Evidently, she has two muffins that are dairy-free.

They're at it again! My buds Tryg and Vanessa of Feel Good Foods are restless!  Gluten-free chicken and waffles anyone?

You're invited....

Click on the graphic to enlarge it.

You might be asking, "What's a pop up restaurant?" It's a temporary restaurant that "pops up" for only a short time and then disappears.  It's the fun, hip and now thing going on.  Things are always more exciting when they aren't always available, right? 

And no need to worry about eating gluten-free safely...Tryg and Vanessa are pros, Vanessa is celiac, they have their own gluten-free food line and they used to own Friedman's Lunch in Chelsea Market. When it comes to serving you safe gluten-free food, they know what they are doing.

Click on the graphic to enlarge it.
 

Have fun!!!

Have you heard about Haven's Kitchen? It's a brand spanking new recreational cooking school near the Union Square Greenmarket...and it's gorgeous!

Here's the description from the website:

Haven’s Kitchen is a recreational cooking school, specialty food shop, and event space. Located in a charming carriage house two blocks from Union Square, Haven’s Kitchen is dedicated to the preparation and enjoyment of delicious, sustainable, seasonal food.

The first floor is the cafe/kitchen shop and professional kitchen classroom. Up the original marble staircase on the 2nd floor is a great private event space complete with a swanky bar on one end and a hidden kitchen for your personal chef. The 3rd floor is an even larger event space and the rooftop is going to bloom soon and will have its very own apiary!!!!!!

Talented and respected chefs and food educators teach there, like Andrea Beaman (you know she attended IIN too?!) and Top Chef Hung Huynh. Whoa!

I'm honored that Alison Schneider, the founder of Haven's Kitchen, has invited me to teach a Gluten-Free Baking 101 class there this coming May 10th (Thursday) from 9:30am - 12:30.

My schedule is jam packed with other projects these days, so this very well may be the only time I'll be able to do this. I've squeezed this one class in because I think it sounds like so much fun! These are meant to be intimate classes with only 12 spots total.

Are you intimidated by gluten-free baking?

Are you afraid of the kitchen?

Do you only use store bought gluten-free baking mixes? (Not that there's anything wrong with that! )

Then this class is for you. It's a beginner's introduction to gluten-free baking.

I'll have a little gluten-free breakfast snack waiting for you when you arrive and there's a fabulous coffee bar there in the kitchen shop/cafe area.

We're going to cover the basics:

-Introduce you to a large variety of gluten-free flours and explain their nutritional attributes

-Introduce you to key ingredients that work like gluten in baked goods

-How to mix up your own all purpose gluten-free flour mix

-How to convert a regular recipe to gluten-free

-And of course, we'll be baking!! 

CLASS MENU
Blueberry Muffins w/ lemon zest
Chocolate Chip Cookies
Banana Bread
Pizza

The last half hour we will all sit at the communal dining table and enjoy the fruits of our labour along with each others company. That's how things roll at Haven's Kitchen.

I'm SO excited!!!!!!

SIGN UP - ONLY 12 SPOTS!
To sign up for this class at Haven’s Kitchen, please email classes@havenskitchen.com or call 212.929.7900.

$125 per person

THIS CLASS ISN'T FOR YOU IF...

You are super sensitive to cross contamination. Of course the ingredients will be hand chosen by me and are sure to be gluten-free and we won't be using their KitchenAid mixers. I've purposely chosen recipes that do not require the use of a KitchenAid mixer. I will be bringing my own food processor. The utensils, baking pans and ovens are not dedicated for gluten-free use only. I will be using parchment paper. We will be the only ones using the kitchen during the class.

Please read the official press release below about the NFCA's redesigned Gluten Free Restaurant Training Program (aka GREAT).

I'm sure you will have questions. I do. Feel free to ask away in the comments and I'll keep you apprised of the details and how this is rolling out. And thank you in advance for helping to spread the word on this!

NATIONAL FOUNDATION FOR CELIAC AWARENESS ANNOUNCES GLUTEN-FREE CREDENTIALING TO ADDRESS WIDESPREAD CONFUSION IN RESTAURANT INDUSTRY

New Credentialing Designed to Increase Food Safety Practices for those with Celiac Disease, Gluten Sensitivity and Gluten-Free Nutritional Preferences.

Ambler, Pa. – April 25, 2012 – National Foundation for Celiac Awareness (NFCA), the non-profit organization dedicated to raising awareness and improving the lives of those of celiac disease and non-celiac gluten sensitivity, announces a gluten-free credentialing program that will enable restaurants to manage the growing interest around gluten-free menu items. There are inconsistent standards, a lack of understanding of the medical elements of a gluten-free diet and too often, a lack of transparency about kitchen practices within the restaurant sector that has put the health of patients with celiac disease and gluten sensitivity at risk.

“Gluten-free families, especially those who are newly diagnosed, struggle with maintaining the diet even at home,” says Dr. Ritu Verma, Pediatric Gastroenterologist at the Children’s Hospital of Philadelphia and a member of NFCA’s Medical and Scientific Advisory Board. “While eating out is such an integrated part of our social fabric, the lack of consistent standards creates a stressful experience that erodes confidence and leaves many families preferring to opt out. I even see families that choose to forgo vacations and traveling because they can’t be sure that safe food will be readily available.”

Having trained chefs and restaurants across the U.S. for five years with its Gluten-Free Resource Education and Awareness Training, GREAT Kitchens, NFCA releases today an expansion of this program. Its focus is on the restaurant sector, which is highly motivated by the gluten-free movement but doesn’t deploy consistent practices and cross-contamination controls. The updated and expanded online training program will go live on May 15, and will include five multimedia modules providing comprehensive education and real-world tools that will enable restaurants to accommodate a diverse population of people who are eating gluten-free and have individualized needs.

“Comprehensive tools are needed to train both the front and back of the house in a way that brings consistency to this ongoing challenge,” states Chef Carlyn Berghoff of Berghoff Restaurant & Catering Group in Chicago. “The more confident a restaurant and its staff are about their gluten-free offerings, the better it will be for the celiac diner and their loved ones.”

GREAT Kitchens addresses the lack of understanding about gluten-free food preparation and proper serving practices within the restaurant industry. NFCA, which operates the URLs CeliacCentral.org, CeliacLearning.com and GlutenFreeHotProducts.com, created GREAT Kitchens with a focus on tools to educate the entire kitchen staff on safe gluten-free food handling. In conjunction with the new training program, NFCA has also created a consumer based tiered credentialing system to guide those with celiac disease and non-celiac gluten sensitivity to fully understand a restaurant’s gluten-free practices. Restaurants that complete the training will be credentialed with NFCA’s Great Kitchens Amber or Green designations.

“Our program stresses the essentials of gluten-free safety from field to fork for restaurants nationwide,” states Alice Bast, President of the NFCA. “It’s a complex issue that many with celiac disease and non-celiac gluten sensitivity face. I know I face it on a daily basis. Dining out is always a challenge and many of us prefer to dine at home rather than put our families at risk. There is an element of trust that one must have with the restaurants they patronize. We need to keep our families healthy. Our hope is that this educational program will lead to safer foodservice practices in restaurants nationwide so that customers may have full confidence in their favorite establishments.”

Whether a customer suffers from celiac disease or has non-celiac gluten sensitivity, the GREAT Kitchens program addresses customer needs with this new credentialing system that focuses on a restaurant’s ability to consistently provide a gluten-free meal. The credentialing system includes:

• Green Designation – This designation is for restaurants with robust gluten-free protocols that meet the needs of diners with celiac disease and non-celiac gluten sensitivity. They have comprehensive training of wait staff, managers and kitchen staff, have verified the gluten-free status of incoming ingredients and have instituted strict cross-contamination controls. Current restaurants that are Green credentialed are Bar Ferdinand in Philadelphia and Berghoff Restaurant & Catering Group in Chicago

• Amber Designation – This level requires ingredient verification and basic training of wait staff and managers. Kitchen practices may vary with this designation, level one of the tier system, meaning those with celiac disease and non-celiac gluten sensitivity should ask questions and exercise judgment when dining at an establishment with an Amber Designation. Currently, the Green Sage Café in Asheville North Carolina is credentialed at this level.

“We want to bring as much transparency as possible to kitchens across the country, so that those we support have the utmost trust in the dining choices they make,” continues Bast. “Our goal will always be to make gluten-free food affordable, accessible, safe, tasty and understood.”

For more information on the GREAT Kitchens program visit www.CeliacCentral.org/GREATexpansion

###

About National Foundation for Celiac Awareness

About the National Foundation for Celiac Awareness (NFCA)

Through empowerment, education and advocacy, the National Foundation for Celiac Awareness (NFCA) drives diagnoses of celiac disease and other gluten-related disorders and improves the quality of life for those on a lifelong gluten-free diet. NFCA is a 501(c)(3) non-profit organization and a leading resource for information on celiac disease and non-celiac gluten sensitivity, offering free information and support materials for patients and families, as well as accredited training for food industry professionals and healthcare providers. Visit www.CeliacCentral.org for information.

Hello, Gluten-Free Chicago!!!

The University of Chicago Celiac Disease Center is having their annual Spring Flours Benefit this Friday! There's still time to get  your ticket and sample gluten-free food from over 30 restaurants! It sounds like a super fab event!

And don't you love the name?!

WHEN
Friday, April 20, 2012

WHERE
Chicago Ballroom at the Sheraton Hotel and Towers 

DETAILS
Join us starting at 6:00 p.m. for a cocktail reception featuring Martinis from 4Rebels Vodka and appetizers from Blue Plate. Tastings from nearly 30 restaurants will follow along with a special tribute to the chefs, a brief program, live auction and grand raffle.

COST
Tickets are $175 per person. Reserved Tables of 10 are available for $2000.

Click here to purchase your tickets.

Have fun, Chicago! And please have a martini for me!!!!!

When the PR person for OpenSky first contacted me with the scoop on Jennifer Esposito's new gluten-free shop, I have to confess I didn't recognize the name. *blush*

(I'm one of those people that doesn't have a TV. I'm still waiting for a Portlandia episode about me. That I'll watch on Netflix. )

My mom called me shortly after I received this new found knowledge and as I explained, "...some actress that is on some show Blue Bloods..." my 67 year old mom exclaimed, "She works with Tom Selleck!!"  Oh really.

A quick Google search led me to find out that Jennifer often works with super famous men...Wes Craven, Don Cheadle, Michael J. Fox, Donnie Wahlberg...and the list goes on.

As it turns out, Jennifer Esposito has celiac disease, lives a full gluten-free life and wants to take celiac disease awareness to the next level.

I had a lovely time chatting it up with her the other day, but before I get to the interview part, let me introduce you to OpenSky. 

Here is a direct quote from my contact at OpenSky:

"It's a social network for shopping that empowers users to connect with the best people in food, style, health and design for exclusive information, advice and insider product recommendations. It’s boutique-like shopping in a Facebook-like environment.

So, Jennifer is in good company with fellow OpenSky all-things-epicurean store keepers Michael Ruhlman, Martha Stewart, Tom Colicchio, Bobby Flay, Dorie Greenspan, Andrew Zimmern and Georgia Pellegrini!

INTERVIEW

Me: How did you discover you had celiac disease?

Jennifer: Basically, I've been sick my whole life. Stomach issues, exhaustion, etc. I searched for years as to why I always felt "off" and why it was getting worse. It got to the point where my hair was falling out, I had panic attacks, brittle nails, depression, and chronic infections. I could sleep for two whole days and still feel tired.

I had been going to the same gastroenterologist for five years! I was hospitalized more than once. I was told I had Clostridium difficile colitis. At one time I was told I had a parasite - that they never found. My liver enzymes were really  high. My doctor didn't really have any answers.

Finally, a really great general practitioner sat with me for two hours and just talked with me. She put it all together and tested me for antibodies. Of course, they were sky high. Then I was directed to a  gastroenterologist that specializes in celiac disease for a biopsy.

I had full on celiac disease.

Me: How long did it take for you to feel better?

Jennifer: A full year to a year and a half. An important thing I learned along the way is that I had to accept who I was now. I kept waiting to feel like myself again, but when you think about it... that self wasn't well.

And the learning curve for a gluten-free lifestyle is huge. It's new territory. That's why I created my website Jennifer's Way. I'm hoping it will help others to better navigate the gluten-free world once they are diagnosed with celiac disease or gluten intolerance.

Me: So do you think it is easier to be gluten-free in Hollywood now that more celebrities are going gluten-free?

Jennifer: Absolutely not! In fact, the people that push a gluten-free diet without a medical reason are unknowingly doing us a great disservice. It waters down the seriousness of why we are gluten-free and how careful we need to be about it. That's another reason why I want to help to set the record straight.

And not all gluten-free products are created equal. The crew on Blue Bloods will try to think of me and bring gluten-free treats, but most of the time they aren't brands I can really trust or ingredients I really want to consume.

That's why I bake a lot! I love creating my own recipes. I have a pancake mix and an all purpose flour mix that is so good even my non-gluten-free ten year old nephew loves my treats! Now that's the true test of approval!

Me: Do you have any other diet restrictions or diet principles you follow within the gluten-free diet?

Jennifer: I'm dairy-free, soy-free, refined sugar-free and pretty much corn-free, because corn is basically just sugar.

Me: So, tell me more about your OpenSky store. I'm not really familiar with OpenSky...how does it work?

Jennifer: I'm really excited about this! I'm hand picking the best gluten-free products that meet with my standards for my OpenSky store. It just launched and every week I'll be adding one or two more special items to it. I'll be adding short videos too. In just a few weeks my very own gluten-free pancake and all purpose gluten-free flour mix will be available too! I'm hoping to help anyone who needs to be gluten-free to find the best products that I personally love.

Me: Do you have any favorite restaurants in NYC that you safely eat gluten-free at?

Jennifer: One of my favorite places is Pala!  And I really like Souen. There are three of them...it's macrobiotic and they used to just be able to accommodate me after I carefully explained to them what I needed, but now they've changed their menu to include little symbols for what items are gluten-free.

Me: Wow! Thanks for the hot tip on Souen! One last thing...you mentioned on David Letterman that  you were going to open a gluten-free bakery up in NYC...is this true?!

Jennifer: YES! It's a lot of work and all of the details are being worked out. You can expect it by next year.

Me: Thank you SO much for your time and most importantly for anything you can do to help with celiac disease awareness!!

*This is not a sponsored post. I just really wanted to interview Jennifer and help her to help us with celiac disease awareness.

My new buddy Blender Girl aka Tess Masters is having a super fun KitchenAid Giveaway this month. Whoo Hoo! We recently chatted it up over the phone and she's a total hoot! I love her niche of super easy, healthy, and gluten-free blender recipes...be sure to browse through her blog.

Even though it isn't a blender, she had the opportunity to give away a KitchenAid mixer...and you know we all want one of those!  So, I'm honored to be included in her round up of gluten-free recipes made with a mixer. Remember my easy Peanut Butter Love Bars recipe?

So, go now and enter! I did.

Enter The Blender Girl's KitchenAid Mixer Giveaway here.

Each day throughout the month of April Tess will feature a new gluten-free recipe made with a mixer. So pay attention and collect some killer new gluten-free recipes. Each recipe will be from a different gluten-free food blogger. I'm honored to have my humble Peanut Butter Love recipe featured amidst a collection of recipes from these fellow gluten-free bloggers:

Becky Ross from The Freedom Chef
Hallie Klecker from Daily Bites
Carol Fenster from Carol Fenster Cooks
Elizabeth Kaplan from The Pure Pantry
Valentina Kenny from Cooking On The Weekends
Sarah M Boudreau-Romano from The Allergist Mom
Lexie Croft from Lexie's Kitchen
Alisa Fleming from Alisa Cooks (Go Dairy Free)
Ricki Heller from Diet, Dessert and Dogs
Colette Martin from Learning To Eat Allergy Free
Lisa Cantkier from Gluten Free Find
Cybele Pascal from Cybele Pascal - The Allergy-Friendly Cook
Beth Hillson from Gluten-Free Makeovers
Karen Morgan from BlackBird Bakery
Alta Mantsch from Tasty Eats At Home
Maggie Savage from She Let Then Eat Cake
Amie Valpone from The Healthy Apple
Patrice Pollack from A Health Foodie
Jeanine Friesenfrom from The Baking Beauties
Carla Spacher from Gluten Free Recipe Box
Carrie Forbes from Ginger Lemon Girl
Heather from Gluten Free Cat
Kim Lutz from Welcoming Kitchen
Amy Green from Simply Sugar and Gluten Free
Linda Etherton from Gluten Free Homemaker
Lisa Natcharian from Allergy Free Vintage Cookery
Jennifer Ward from Be Free Bakers
Megan Lust from The Gluten Free Vegan
Kalinda Piper from Wheat Free Meat Free
Jennifer Cafferty from Gluten Free Life with Jen
Silvana Nardone from Silvana's Kitchen
 

Hope you win! And if not, at least we all will get better acquainted and enjoy some new recipes!

Have you heard about argan oil?

From Morocco, it's harvested by women's cooperatives and helps to support them. Sometimes referred to as "liquid gold" for it's benefits when applied topically to skin and hair, the oil is harvested from the nut of the argan tree. The locals even drizzle it on food like olive oil!

If you are intrigued and want to learn more, here is a great in depth article Liquid Gold In Morocco in the New York Times.

Argan oil is super high in vitamin E and essential fatty acids. I gave it a try and really liked it, but remember, I have dry skin. I love trying out different serums and oils on my face.

It's true that it is more popular in Europe. I saw it listed in skin products in Spain and Italy last summer. And last month I saw it listed a few times as an ingredient when I checked out natural skin products in Israel.

I love mixing up my face oils now and then. You never know, one might benefit your skin in one way, and another might add something else!

I bought mine from Amazon because I couldn't easily find it anywhere else. I liked it that Watts Beauty has 1oz. bottles of 100% Certified Organic Cold Pressed Argan Oil for only $8.96. (Looks like they've changed their label since I bought mine.)

Have you tried argan oil? Did you like it?

Here's to happy skin!

*If you are wondering why I'm talking about skin care products, check out this blog post about gluten-free cosmetics. Share your thoughts about this controversial topic and please take the poll. Thx!

CELIAC DISEASE FOUNDATION ANNUAL EDUCATION CONFERENCE & FOOD FAIR

When: Saturday April 28, 2012
Time: 7:30 AM - 4:30 PM
Where: Hilton Los Angeles/Universal City
555 Universal Hollywood Drive
Universal City, CA 91608
www.celiac.org

Last year 700 attended and 75 vendors exhibited products and services.

Vendor inquiries contact: Deborah Ceizler, Director of Marketing & Events
818-990-2354
 

*Have a gluten-free event anywhere in the world? Email me the details and I'll see what I can do to spread the word. Send details to: kelly at celiacchicks dot com