Author Archives: Hilary

NYC’s Rosa Mexicano Goes Gluten-Free

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I’ve mentioned Rosa Mexicano before: it’s one of my favorite restaurants in New York, and definitely a spot for a celebration. But on my latest visit, I wasn’t exactly celebrating. My husband took me there to cheer me up after I’d had some minor surgery for a possible skin cancer. When we had dinner, we were still waiting for the biopsy results.

I’ve never given much thought to melanoma, mostly because I am not a person who tans. Ever. I have pale Irish skin, and I wear sunscreen every day, even in winter. A few months ago, I noticed that I had a couple of new moles, and I went to a dermatologist to have them checked out. The doctor examined and measured them, and assured me that they weren’t a problem. Then she did a full-body mole check. She identified a couple of moles that were suspicious, and removed the larger of the two that day. It was biopsied and turned out to be fine. I only went back to have the second mole removed a month ago. Small as it was, it turned out to be filled with severely dysplastic cells, which the lab flagged as aggressive. The result was that I needed some minor, in-office surgery to remove the surrounding tissue over my left bicep. It wasn’t difficult or painful, but it required ten stitches to close.

My husband chose Rosa Mexicano for dinner because we’ve been there many times. He knew that there were a number of gluten-free items on the menu, even though they weren’t identified as such (forcing me to double-check on each visit that the dishes were still celiac-safe). On this most recent visit, I had a very pleasant surprise: Rosa Mexicano has introduced a separate gluten-free menu. Given how many options are on it, it’s a wonder that they didn’t do it sooner. (The gluten-free menus are available at all three of Rosa Mexicano’s Manhattan locations, though the one at the original First Avenue spot is a little different from the others.) I’m embarrassed to admit that, this time around, I stuck to my tried-and-true favorites, including the pomegranate margarita and the Budín de Pollo, a decadent tortilla pie filled with layers of chicken, peppers, and cheese.

The discovery made my evening. The next day, I found out that the biopsied tissue was given the all-clear. I’m still feeling very grateful about that. If you’ve never had your skin checked out by a dermatologist, please do.

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On March 31st, I was thrilled to learn that my crime story “Insatiable” is a finalist for a Spinetingler Award in the “Best Short Story” category. “Insatiable” originally ran in Beat to a Pulp in September 2009. Voting on the Spinetingler Awards is open to the public until April 30, 2010, and requires no registration. Links to all of the nominated stories are on the ballot. I hope that you’ll stop by, read the contenders, and vote.

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Speaking of crime, several writer friends decided to have a flash fiction challenge about how I really got that new scar over my bicep. I owe a huge thank you to everyone who took part: Eric Beetner, Chris F. Holm, A.J. Hayes, Naomi Johnson, Chris La Tray, Ellen Neuborne, Steve Weddle, and especially Dan O’Shea, who instigated the challenge in the first place (there was also one anonymous entry). I couldn’t have dreamed up a better get-well gift. Thank you all.

A Sweet Passover for Celiacs

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What does it say about me that one of the holidays I most look forward to is Passover, and I’m not even Jewish? But I do live in New York, where the holiday is widely observed. Many grocery stores have a special section set up for the occasion, and that’s normally a goldmine for gluten-free items. Passover — also known as the Feast of Unleavened Bread — generally prohibits the consumption of grains (rice and beans are also on the forbidden list for Ashkenazi Jews). I say “mostly” since one staple of the regular Passover diet is matzo, an unleavened bread that’s made from wheat. That means anything made with matzo — such as matzo-ball soup, gefilte fish, and any product made with matzo meal — isn’t celiac-safe.

Still, options abound, especially when it comes to treats. Passover desserts range from traditional macaroons to raspberry rolls, chocolate-covered marshmallows to fudge brownies, and marble loaf cake to chocolate-chip cookies. One brand that I’ve grown to know well over the past few years is Shabtai Gourmet, a bakery that is entirely gluten-free; they are also dairy- caesin- and soy-free, and their products are certified kosher. If you live in the continental USA, they offer free mail-order delivery of their products. Take a look at their offerings at [web] www.shabtai-gourmet.com, or call [tel] 516-652-5671.

There are other companies that prepare gluten-free items for Passover, such as Manischewitz (which makes potato starch noodles) and Dr. Prager (which makes spinach-and-potato pancakes). Nancy Lapid, About.com’s celiac guide, prepared a great list of items to watch for in “The Jewish Holiday of Passover: A Gluten-Free Bonanza.”

Finally, thanks to Google, I’ve learned that there’s even gluten-free matzo available now. Created by a rabbi based in England, Shemura Oat Matzos are gluten-free and meet the strict requirements of Passover foods (the oats are literally watched as they’re baked, to ensure that they don’t rise). The product is available in the US and Canada, as well as Australia, South Africa, Belgium, England, and Israel. Shops that sell it in North America include:

Kosher Cajun [address] 3519 Severn Avenue, Metairie, Louisiana [tel] 504-888-2010 [web] www.koshercajun.com

Fishman’s Delicatessen & Bakery [address] 4100 Minnetonka Blvd., St. Louis Park, Minnesota [tel] 952-926-5611 [web] www.fishmanskosher.com

Also, Kosher.com will ship orders anywhere in the US. I wish everyone who celebrates the holiday a very sweet Passover.

UPDATE 04/03/2010: I’ve found a few articles — and recipes — that are well worth checking out:

The Gluten-Free Guidebook Turns Two

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On Monday, the Gluten-Free Guidebook celebrated its second anniversary. That seems like forever in blog years, and I want to thank everyone who has taken the time to write to me, make a comment on the site, join the Facebook group (745 members and growing!), follow me on Twitter, and subscribe to the e-mail digest. I’m especially grateful to those who’ve sent me Reader Reports about where they live or a place they’ve visited. There are now reports on celiac-friendly restaurants and shops from Paris to Buenos Aires, from Amman to Edmonton, and from Oahu to Las Vegas. All of your suggestions are appreciated — often by more people than you may realize.

Since an anniversary is a good time for reflection, I want to share the rules that guide me while I’m on the road:

  • The trip starts when you’re still at home: Before you hit the road, you need to spend some quality time researching your destination online. Starting with a basic Google search is fine, but check out sites that list restaurants that cater to a gluten-intolerant clientele. Some of my favorites include Gluten-Free Maps and Celiac Handbook; I also love city-specific sites, such as Gluten-Free in SD (San Diego) and Toronto Celiac. Look for local celiac-awareness groups via Clan Thompson’s Celiac Site and the Association of European Coeliac Societies. Also, the National Foundation for Celiac Awareness and the Gluten Intolerance Group have great information for travelers to, or within, North America. Don’t overlook local blogs — these can be invaluable.
  • Getting there is half the battle: When I arrive at my destination, I know that I’ll find some restaurants that are willing to feed a celiac (even if they’ve never done so before!). On the other hand, my experiences in trying to get gluten-free meals on flights has been dismal (a couple of bright spots for me have been LAN and British Airways, though I haven’t flown either one recently). I’ve told you already about my awful experience with American Airlines, and you may have seen the news that Continental has just eliminated its gluten-free meal option. When I interview people for the “On the Road With…” columns, I always ask how they handle the issue. Everyone brings food with them. You can take a look at the archive to get ideas of what to pack — just don’t go empty-handed, or you’ll likely end up with a very empty stomach.
  • Celiac dining cards go everywhere: They fit into your wallet, weigh nothing, and are life savers. Need a card in a foreign tongue? Head over to Celiac Travel for an amazing selection of free cards (in 47 different languages) that you can download and print. While you’re there, print out a couple in English, too. That can save you from repeating your dietary restrictions to each member of the restaurant staff, and the card can be left with the chef for reference purposes.
  • Remember that you need to relax: When I’m traveling, sometimes I feel worn down by having to explain my dietary restrictions at every breakfast, lunch and dinner. That can be exhausting, especially when you’re doing it in a foreign language. Find ways to make it easier for yourself. If you find a restaurant that does a terrific job of accommodating you early in your stay, visit it again before you leave. If you’re at a hotel with a helpful concierge, have him or her call the restaurant and explain your dietary restrictions in advance. Go to a local supermarket and buy foods you can stash in your room (fresh fruit, nuts, yogurt) so that you have snacks on hand, or even breakfast for the next day. Travel is all about new experiences, but that doesn’t mean that every meal has to be a fresh challenge.

I’d love to hear what helps you when you’re on the road. Here’s to the year ahead, and to making plenty of new discoveries.

An Unexpected East Village Find

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I’ve been spoiled lately. So many restaurants have started offering gluten-free options that it’s becoming increasingly rare for me to need to explain the diet when I go out. While I love the convenience, I realize that I’m gravitating to the same places, over and over again, rather than finding new ones.

This really hit home last week, when I was at a lounge, Three of Cups, in New York’s East Village. I was there because the lounge’s basement bar is home to the monthly “Sweet: Actors Reading Writers” events, a literary series created by Shelly Oria and Annie Levy. I’d been invited to participate because my debut crime novel, The Damage Done, will be published by Forge in October 2010. (I mentioned my two-book deal with Forge in a previous post; if you want to read more about my fiction, the terrific Steve Weddle of Do Some Damage recently interviewed me.) It was an exciting opportunity, particularly since a very talented actress, Maria Portman Kelly, would read from my book.

It turned out to be a wonderful evening. There were five different actors reading works by five writers, and the space was packed. (If you’ll be in New York anytime soon, I’d encourage you to check out the series; the next reading is April 1st.) My editor asked me and my husband to have dinner afterwards with a couple of other editors from Forge. They were planning to eat at Three of Cups, and I immediately balked at the idea. All I’d seen on the menu at the restaurant above the bar was pizza and pasta, and I was sure I wouldn’t find anything to eat.

I was wrong. It turned out that I had options — not a long list of choices, but a few dishes that were very simply prepared — and that the restaurant’s staff was very accommodating. For a gluten-free appetizer, there was grilled calamari (not breaded, just treated with a little salt and oil), a caprese salad (tomatoes, buffalo mozzarella, basil, and oil), and prosciutto with Parmesan (literally, just those two wonderful ingredients on a plate); we ordered all of them for the table to share. For my main course, I had roasted chicken, seasoned with rosemary, salt, and oil and served with potatoes and string beans. It was a wonderful meal for many reasons: great company, terrific food, and an important reminder that gluten-intolerant people have a wider range of options than it might at first seem.

Three of Cups [address] 83 First Avenue (at Fifth Street), New York, NY [tel] 212-388- 0059 [web] http://threeofcupsnyc.com

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Speaking of The Damage Done, the design team at Forge did an amazing job on the book’s cover. Also, I’m excited to announce that three of my short stories have been nominated for Derringer awards: “Insatiable” appeared in Beat to a Pulp, “Stepmonster” in Thuglit, and “Family Man” in Crimespree.

Would You Pop a Pill to Eat Gluten Again?

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A couple of weeks ago, I was interviewed for an article in Allergic Living magazine. The story will be published in the summer — and when it’s out, I’ll let you know — but some of the questions got me thinking. The reporter was well-educated about research into celiac disease and about the work that some pharmaceutical firms are doing to develop a pill that would allow a celiac to eat gluten again.

“How do you feel about that?” she asked me. I told her the truth: I find the research intriguing, but I’m not interested in taking a pill that would let me eat gluten.

She was surprised. She rephrased the question. I asked her if she was gluten-intolerant and she said that she wasn’t. I explained that many people have said to me, in the six years since I was diagnosed with celiac disease, how terrible it must be to be on a gluten-free diet. But none of those people were actually on a gluten-free diet themselves.

I actually love the gluten-free diet. I don’t cheat on it. I don’t go to dinner with gluten-eating friends and wish that I could eat what they’re eating. And I don’t miss wheat or the other things I can’t have (seriously, has anyone in the world ever missed eating rye?). It’s true that the gluten-free diet solved many of my health problems, but it did more for me than that. It forced me to reconsider everything I’d been putting in my mouth. Before my diagnosis, I never read a food label. Suddenly I had to, and I discovered that there were a lot of things in processed foods that I didn’t want to put in my body. That’s not to say that I don’t have my indulgences. My favorite food groups are cheese, chocolate, and wine. But most of my meals are made from healthful, unprocessed ingredients.

It’s great news that pharmaceutical firms are taking notice of celiac disease, and there are some clinical trials — like the possible celiac vaccine — that I’m watching with great interest. While I’m certainly in favor of pharmaceutical firms doing research into a pill that would let celiacs eat gluten, I’m not interested in taking it myself. Part of that is simple suspicion: I like to know what the long-term effects of taking any medication are. But part is an unwillingness to go back to the days when I had medications for migraines, mouth ulcers, and other health problems. I love that the gluten-free diet cleared up these problems, and I’m not interested in relying on a prescription medication if I don’t have to.

I’m curious how other gluten-intolerant people feel about this. Are you eagerly awaiting results from the clinical trials? Or would you stick with a gluten-free diet, even if there were a prescription that would let you eat wheat?

New Websites for the Gluten-Free

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If you’re a regular reader of this site, you’ve already heard about some of the websites I love. When I was a newly diagnosed celiac in 2004, I spent a lot of time searching for information online… and when I started traveling again (also in 2004, but much later that year), the Internet was my starting point. Some of my longtime favorites include Celiac Handbook, which has an amazing collection of resources from around the world, Celiac Travel, which provides, for free, celiac translation cards in 47 languages, and Clan Thompson’s Celiac Site, which offers a free online newsletter. More recently, I’ve become a fan of Gluten Free Maps, which pinpoints locations of restaurants that cater to gluten-intolerant diners.

There are a couple of very new sites that I’ve already bookmarked, and I want to share them with you. The first is Social Simmer, which started up late last year. It’s an intriguing mix of resources for people with gluten intolerance and/or food allergies and a social networking hub. Social Simmer links to related articles and blogs, and it also offers original reviews of restaurants. I’m just learning about the social networking side of the site, but I’m already hooked. Since the site lets you search for restaurants by different criteria, it’s a very useful addition to the scene, particularly for people who have a food allergy in addition to gluten intolerance.

The other site that’s caught my interest is Nanette’s Dish. This new site is devoted to vegetarian cooking and dining, and already contains recipes (like this Red Quinoa Tabouli Salad) and restaurant notes. Nanette’s Dish takes a special interest in gluten-free living — the author’s husband has celiac disease — but not everything on the site is for the gluten-intolerant. Speaking as a celiac who’s married to a vegetarian, I’m already sure I’ll be visiting this site often.

Are there other new online resources you would recommend? Please let me know.

On the Road With Daphne Oz

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Last October, I was excited to find an excellent article on Oprah’s website about gluten intolerance. The author was Daphne Oz, daughter of Oprah’s favorite health expert, Dr. Mehmet Oz. Daphne, who graduated from Princeton in  2008, is an author in her own right: in 2006, she published The Dorm Room Diet, which is being re-released in an expanded and revised edition this September; in 2007, she wrote The Dorm Room Diet Planner. She is also co-author of the bestselling books You: The Owner’s Manual, You: The Smart Patient, You: On a Diet, You: Staying Young, and You: Being Beautiful. Last year, after experiencing health issues that ranged from sleep problems to weight fluctuations, Daphne followed the advice of a naturopathic, Ayurvedic doctor who recommended that she cut gluten from her diet. While tests have shown that she doesn’t have celiac disease, Daphne noticed her health improve on the gluten-free diet. She’s currently at work on a self-improvement book about conscious living.

How often do you travel? I am a total gypsy. In October and November, I was living in Chicago, but now I’m back in New York. Recently I’ve also traveled to Florida, Philadelphia, Maine, California, and England.

What foods or snacks do you pack when traveling? There are some staples that I always bring with me, like pistachio nuts. My dad has really drilled home the nuts issue! They’re a great snack. I also bring apples and soy crisps. Generally, I prefer to eat food I’ve brought with me, rather than what’s served on a plane.

What other things do you always bring with you? I’ve assembled a travel pack because I’m on the road so much. I bring hand sanitizer, facial moisturizer, lip balm, and a full-size pillow — those tiny pillows they give you on planes just don’t work for me. I bring my iPod and a bunch of magazines, like Oprah and Vogue.

Any favorite restaurants? I absolutely love a New York restaurant called Peasant. They serve fresh fish with just a little olive oil and sage. There’s no gluten-free menu, but the food prep is so simple that many dishes are naturally gluten-free. There’s another place in New York, Fatty Crab, that I really like. They serve Malaysian cuisine and have amazing coconut-milk broths. In Los Angeles, I always go to the Newsroom Café, which does great vegetarian food, and the LA Mill, a coffeeshop that serves food, including gluten-free crackers. In London, I just had brunch at Baker & Spice, where they had wonderful Mediterranean salads, like peppers and feta cheese, and roasted sweet potato.

Any favorite hotels? Staying at the Penninsula in Los Angeles was probably the most luxurious experience of my life.

Favorite city or destination that is not your hometown or current home base? I love Istanbul for many reasons. I have family there, the food is wonderful, and the city has this amazing union of Byzantine architecture and modern skyscrapers. I also love London, even though the weather is terrible.

What’s your dream destination? The place that immediately comes to mind is Thailand, because of the history and culture. I’d also love to see Bora Bora.

Do you have any other advice for gluten-intolerant travelers? When you’re traveling, one of the best things to do is to visit a local market, where you can get fresh fruit. Not only is that good for you, but it teaches you a bit about the culture of a place.

Photograph provided courtesy of Daphne Oz.

Vacation Planning for Celiacs: Resorts

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Back in the fall, I got an e-mail from a reader who wanted to get married at a resort, but was having trouble finding one that could accommodate the gluten-free diet. While it’s certainly true that more and more places are offering options for gluten-intolerant and food-allergic guests, it’s not always easy to find those spots. Here are some resorts that are ready and able to cater to the gluten-free. Keep in mind that it’s always important to confirm in advance, via telephone or e-mail, that a resort will be able to accommodate you; even in a celiac-friendly kitchen, ingredients may need to be specially ordered before your visit (particularly if you’re staying at a resort in a remote location).

Canyon Ranch: With locations in very different climates — Tucson (Arizona), Lenox (Massachusetts), and Miami Beach (Florida) — Canyon Ranch offers something for everyone, and that includes the gluten-intolerant. While the company does point out that none of its kitchens are completely gluten-free, they are ready and able to take care of gluten-intolerant guests.

Hyatt Hotels & Resorts: When I’ve done the “On the Road With…” interviews, one of the things I’ve noticed is that Hyatt seems to be universally respected for its food allergy awareness and its ability to cook for those on a gluten-free diet. Personally, I’ve found this to be true of Hyatt kitchens in cities across North America, as well as in Santiago, Chile. Oddly, this fact doesn’t seem to be mentioned on the company’s own website.

Sandals Resort Hotels: The company, famous for its all-inclusive Caribbean resorts, doesn’t specifically mention celiac disease on its site, though it does discuss food allergies — which we all know gluten intolerance is often lumped in with. According to Sandals’ website: “You can rest assured that we will work very closely with you and our chef can ensure that the appropriate meals are available. Please provide us with your arrival date and booking number as well as your name and the resort at which you will be vacationing so that arrangements can be made for you to speak with the chef on arrival.”

I’d love to hear about your resort experiences. Please e-mail or comment to let me know which resorts have treated you exceptionally well.

Celiac-Aware Chains in Las Vegas

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While I was in Las Vegas last November, I was struck by the number of options that are now available to the gluten-intolerant. Almost every restaurant I contacted was able to accommodate me. Some, like Mon Ami Gabi (in Paris) and Border Grill (in Mandalay Bay), had dedicated gluten-free menus. Others, such as Bradley Ogden (in Caesar’s Palace) and Michael Mina (in Bellagio) were incredibly helpful and aware, and willing to make almost anything on the menu in a celiac-safe version. But those weren’t the only restaurants where I could dine safely. There were the chain restaurants, too.

One of the best things about the increasing popularity of the gluten-free diet is that it’s becoming more affordable. That’s not to say that specialty groceries have come down in price, but when a fast-food chain like Chipotle offers gluten-free options, it makes it possible for a gluten-intolerant person to get a quick meal out without paying a premium for it. The chains hit a variety of price points, but, speaking generally, they’re affordable and accessible to most people.

Here are some of the spots you’ll find on the Strip.

  • Chipotle: There’s isn’t a dedicated menu, but there’s information about eating gluten-free — and about common allergens — on the website. Several locations, including the one at Harrah’s [address] 3475 Las Vegas Blvd. South [tel] 702-836-0804 [web] www.chipotle.com
  • Maggiano’s Little Italy: There’s gluten-free pasta available and many dishes are gluten-free or require just a little modification to be safe. Located in Fashion Show Mall [address] 3200 Las Vegas Blvd South [tel] 702-220-4185 [web] www.maggianos.com
  • Outback Steakhouse: There’s a lot more than steak on this gluten-free menu, but I’m partial to the flourless brownie. Located in the Coke Bottle on the Strip [address] 3785 Las Vegas Blvd South, 4th Floor [tel] 702-220-4185 [web] www.outback.com
  • P.F. Chang’s: I wish that there were one of these in Manhattan. The restaurant has an Asian-inspired gluten-free menu with plenty of choice, and a delicious dark chocolate and raspberry cake for dessert. Located in Planet Hollywood [address] 3667 Las Vegas Boulevard South [tel] 702-836-0955 [web] www.pfchangs.com

There are other chains to consider, such as Pei Wei Asian Diner, which has a gluten-free menu but not a location on the Strip. For more ideas about where to eat in Las Vegas, visit Celiac Handbook and Gluten-Free Maps.

Memorable Moments in Las Vegas

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After I return from a trip, I find that certain memories fade while others actually become brighter over time. My time in Las Vegas last November is a perfect example: I couldn’t tell you what day I visited a particular casino, because those windowless rooms were hard to distinguish from one another after a while. But that makes the memory of the day I visited the Hoover Dam stand out even more.

The Hoover Dam is 30 miles southeast of Vegas, and it’s impossible to overstate how important it is to the entire southwestern corner of the country. It’s also hard to believe how gorgeous it is: while the dam was constructed between 1931 and 1936 to control the mighty Colorado River and generate hydroelectric power, its builders created a beautiful monument as well. The concrete dam and buildings have a distinct Art Deco appearance, enhanced by decoration using motifs of the region’s Native American tribes.

There’s a fascinating museum on the site, which explains everything from the complicated politics of building the dam to the engineering of the structure. (I have little understanding of engineering, but the description of the workings of the concrete arch-gravity dam — in which gravity and the design of the horizontal arch work together to carry the water load — were well-explained.) When you walk to the middle of the dam, you straddle the border between Nevada and Arizona, and depending on what time of year you visit, a single step can put you into a different time zone. There’s also a very touching memorial on the site, dedicated to the many workers who died while constructing the dam. “They died to make the desert bloom,” reads the large plaque in their honor.

Another memory that stands out from that trip is dinner at the Border Grill, which is located at Mandalay Bay. When I called them to ask if they’d be able to accommodate me, I discovered that they have a separate gluten-free menu. (This fact isn’t mentioned on the restaurant’s website; the original Border Grill restaurant in Santa Monica doesn’t have a separate gluten-free menu, though they can accommodate celiac diners, too). It turned out that I had plenty of choice. For a starter, I had the queso fundido, a deliciously gooey mix of melted manchego, panela, asadero, and Oaxacan string cheeses, served with chorizo and roasted poblano peppers. My main course was the most memorable: I had the Kobe beef tacos, which were spicy from being marinated with guajillo chiles but also sweet with the addition of pineapple salsa. Whenever I go back to Las Vegas, I know which two spots I’ll want to hit first.

Border Grill Las Vegas [address] In Mandalay Bay Resort and Casino, 3950 Las Vegas Blvd. South, Las Vegas, NV [tel] 702-632-7403 [fax] 702-632-6945 [web] www.bordergrill.com

Border Grill Santa Monica [address] 1445 4th St., Santa Monica, CA [tel] 310-451-1655 [fax] 310-394-2049 [web] www.bordergrill.com