Acme Food & Beverage Co.: Gluten-Free Skillet Cornbread

Where: Acme Food & Beverage Co., 110 E Main Street, Carrboro, NC 27510

GF Menu: Yes. Though items are not currently marked on the menu posted on their website, they are clearly noted with gluten-free symbols on dine-in menu.

When I contacted Acme about their gluten-free options, the General Manager, Stephen Murtaugh, offered these important clarifying notes:

The icon on our menu is meant primarily for those pursuing a gluten free style diet. Anyone with allergies, or celiac disease, should make that clear to their server when they order to avoid the risk of cross contamination. Certain items, like French fries, come in contact with some flour when fried since we also fry dredged items in the same fryer.

If a guest gives us advance notice of their food allergies by calling ahead and noting on their reservation then we will usually call them ahead of time to discuss their dinner and make sure they get something absolutely delicious and 100% safe for them to consume.

What I ate: Salmon Entree with an appetizer of Gluten-Free Cornbread

How to order it: The Acme menu changes regularly since the Chef/Owner Kevin Callaghan creates daily offerings from seasonal and local ingredients. Look for the GF symbol next to the menu items. As the General Manager suggests, let your server know you are dining gluten-free for health reasons. Acme also offers you the courtesy option of calling ahead to discuss your gluten-free dining needs in advance of your visit.

What it looks like:

AcmeGFSalmon2

A pan-seared, spice rubbed salmon filet was the centerpiece of this dish. The chef cooked this fish perfectly, preserving the sweet tenderness of the meat inside while presenting a picante crispness on the outside. Garnished with a green sauce and fresh cilantro leaves, it was simultaneously light, yet satisfyingly savory. Black beans, gluten-free creamed corn grits, and a fresh tomato completed the dish.

AcmeGFCornbread

The GF cornbread arrived at the table piping hot in a shallow cast iron skillet, which kept the bread warm well into our meal. Acme uses a gluten-free cornmeal in their house cornbread recipe. GM Stephen Murtaugh also informed me that these skillets are used only for the gluten-free cornbread to avoid risk of cross-contamination.

AcmeGFCBCloseup

This cornbread was thick and fluffy, but not dense. It was flavorful, but not overly sweet. The texture was more like bread than cake. It had a lovely brown top and crispy edges.

The huge cloud of butter and the fresh-cracked pepper rounded out the presentation.

Finding an establishment that offers any kind of GF bread is a treat. I was over-the-moon to discover this freshly-made and down-home delicious cornbread at Acme.

Green Note: Acme supports the local community’s sustainable agriculture as well as helps sponsor cultural and educational programming in the area. The following is taken from their website under the “Local” tab:

Acme Food & Beverage Company is pleased to do business with such community-supported programs as The Carrboro Farmers’ Market and Core Sound Seafood.

We are proud sponsors of local events like Farm to Fork, Ackland Art Museum’s annual fundraising gala, and Terra Vita sustainable food celebration.
View an image gallery featuring Chef Kevin Callaghan at the 2011 Farm to Fork event.

It has also been our good pleasure to work with children in the Durham Public Schools through SEEDS, a non-profit community garden-based program.

Acme Food & Beverage Co on Urbanspoon

Brixx Wood Fired Pizza: GF Pizza & Beer

Where: Brixx Wood Fired Pizza, multiple locations across North Carolina and the southeast (I visited the 501 Meadowmont Village Cir, Chapel Hill, NC 27517 location.)

GF Menu: Yes! Click HERE to view it online.

What I ate: Gluten-Free Greek Pizza

How to order it: Ask for the Gluten-Free menu. The list of available GF pizzas is long. I counted fifteen, including a classic pepperoni. (FYI, did you know that not all pepperoni is gluten-free? Brixx has us covered, though. The chefs use Hormel’s GF pepperoni.)

Since each of the pizzas on this list can be cooked to order as regular or gluten-free, be sure to remind your server that you want the gluten-free version when you place your order.

The GF menu offers the following information:

We’re proud to offer options for those on gluten-free diets by necessity or choice. Please let your server know of any dietary restrictions you have or if you would like additional information about our gluten-free kitchen procedures and ingredients (updated 5/12/14).

At the bottom of this menu, they go on to describe in meticulous detail the careful process with which they handle GF pizzas in their kitchen. Their website also states:

At Brixx, we we’re all about equality. So, we’re proud to offer all of our pizzas on gluten-free dough for an additional $2. While our pizzas aren’t created in a completely gluten-free environment, each gluten-free pizza is prepared and cooked in its own container. Here’s a link to an ingredient sheet on our gluten-free dough.
Though I didn’t order one when I visited, every Brixx location carries at least one GF bottled beer. On the GF menu, they encourage you to “ask your neighborhood location about their latest gluten-free brew or make a suggestion!”

What it looks like:

BrixxGFPizza2

This pizza arrived hot out of the oven on its own thin metal pie pan (used to avoid cross contamination in the wood brick oven). It featured sliced roma tomatoes, mozzarella, kalamata olives, red onions, and feta cheese topped with fresh basil and a balsamic glaze drizzle.

BrixxGFPizza4

I’m pleased to report that this pizza passed the eat-with-my-hands test! When I picked up a slice, this thin and surprisingly crunchy crust stayed firm, supporting the fresh ingredients. The slices never became soggy, but stayed crisp and light. This is one of the better GF pizza crusts I have tasted. It was crispy, buttery-tasting, and more salty than sweet, as a pizza crust should be, with the hint of woody smokiness only achieved in a wood-burning brick oven.

Green Note: The Chapel Hill Brixx location offers reusable carry-out bags for $1, encouraging us to “buy a bag for two great causes: save the planet and get a nifty reusable bag.” Why carry your own bag? A statistic on igotmybag.org tells us: “Each year the United States consumes 30 billion plastic and 10 billion paper grocery bags, requiring 14 million trees and 12 million barrels of oil.
Brixx Wood-Fired Pizza on Urbanspoon

DaisyCakes: A Sweet Spot in Durham

“Sweet Tea & Wheat-Free” recently hit a sweet milestone, garnering 50,000 hits. Let’s celebrate with some exquisite Gluten-Free cupcakes!

Where: DaisyCakes: Downtown Durham’s Bakery and Cafe, 401 A Foster St, Durham, NC, 27701

GF Menu: For the desserts, yes. DaisyCakes serves both regular and Gluten-Free items. Click HERE to view the GF dessert menu online.

DaisyCakes shares their inclusive philosophy on their website:

“Just because you are gluten free doesn’t mean you should have to do without a delicious pastry. We aspire to make all of our gluten free desserts as delicious as their gluten counterparts.  We’d like to think that if you weren’t gluten free and you tasted  one of our gluten free treats, you would be hard pressed to tell the difference.”

What I ate: From the lunch menu, I ordered Celeriac soup with a GF biscuit on the side. Afterward, I purchased two GF “Chocolate Fix” and two GF Red Velvet cupcakes to take home.

How to order it:  You’ll find daily menus on the chalkboards. Also, look for the “Gluten-Free” labels inside the baked goods case.

As always, ask the knowledgeable servers whether an item is GF. For example, when I asked whether the soup was Gluten-Free, the server answered “yes”, and then also explained that they had fresh Gluten-Free biscuits to go with it.

What it looks like:

DaisyCakesCeleriacSoupandBiscuit

This Celeriac (root vegetable) soup had a light broth and was garnished with green onions. The accompanying GF biscuit was an unexpected treat, as it was fresh, buttery, warmed, and perfect for dipping in the soup.

GFChocDaisyCakesCupcake

The primary reason I went to DaisyCakes was for the GF cupcakes. A friend of mine had ordered DaisyCakes’ GF cupcakes to serve at her toddler’s birthday party. These sweet treats were a real hit.

Both the “Chocolate Fix” cake and the Red Velvet cake were moist and soft. Due to DaisyCakes’ own special GF flour blend (Equal Measure: One-for-One Gluten-Free Flour Mix), these cupcakes tasted like cake is supposed to taste! The icings were not too sweet, and they accented these cupcakes perfectly.

Green Note: The day I visited, the chalkboard menu advertised:

“We use local and organic ingredients as much as possible. We use Latta Eggs and Dairy from Homeland Creamery. We proudly serve Counter Culture coffee.”

DaisyCakes also supports local community by hosting “Dessert Room”, a pastry and dessert treat event on Friday and Saturday evenings until 9pm, during which a percentage of proceeds will be donated to a non-profit organization in Durham. The last time I checked online, six out of the eight offerings at Dessert Room were Gluten-Free.

This Elsa Schiaparelli quote is stenciled over the kitchen window in DaisyCakes Cafe: “A good cook is like a sorceress who dispenses happiness.” I happen to agree, especially when the cook bakes Gluten-Free.

Daisy Cakes on Urbanspoon

Published in: on November 11, 2014 at 4:02 pm  Leave a Comment  

Catch: Has Me Hook, Line, and Sinker

Where: Catch, 6623 Market Street, Wilmington, NC 28405

When you dine at Catch, you are in for an exquisite culinary experience because Chef Keith Rhodes was named the 2011 Best Chef of the Southeast, he was a NC James Beard Semifinalist, and has been on Top Chef.

Gwyneth Paltrow visited Catch in July 2012 for a cooking lesson with Keith Rhodes. To read about her experience and see more photos, visit her curated site called “goop”. She also gave kudos to Catch’s “mixologist”, Richard Watson, who whipped up a Cucumber Tequila Cocktail for her.

GF Menu: No.

What we ate: Pan-Roasted NC Black Sea Bass Filet from the Daily Menu and Pan-Roasted Organic Salmon from the Regular Menu

How to order it:  We appreciated the descriptive list of ingredients on the menu at Catch. The menu also helpfully notes, “All food is prepared to order”.

Let your server know that you will be dining Gluten-Free. The servers at Catch are very accommodating and want to help you find something both safe and delicious.

We checked with our server to make sure that the salmon dish could be made with a Gluten-Free soy sauce for the glaze. She assured us that the chef could make this dish gluten-free after she confirmed with the kitchen.

What it looks like:

CatchSeaBass3

This scrumptious black sea bass was pan-roasted and draped over a bed of rice noodles, shitake mushrooms, and Shanghai Bok Choy. The gorgeous sauce was a coconut-blue crab fumet. The chef garnished it with a hearty dollop of lemon verbena pesto, fresh cilantro, and thai basil.

CatchSalmon2

(Our table was candlelit, so I couldn’t capture as much detail as I had hoped in this photo.) Tender inside, with a pan-roasted crispiness on the outside, this was salmon prepared at its best. Here, the rice noodles were combined with stir-fried organic vegetables and a soy sauce chili glaze. This dish was garnished with toasted sesame seeds and fresh cilantro.

 Green Note: Catch is doing everything right.

Chef Keith Rhodes and his wife, Angela, recognize the value of buying organic and local. Their website explains: “By striving to support North Carolina’s organic farmers, local fisheries and sustainable fishing practices, our customers help stimulate the local economy.” 

In addition to his second popular restaurant called Phun Seafood Bar, located on Princess Street in Wilmington, Keith Rhodes has launched the Catch Food Truck this year. Follow this fresh, local, organic food truck featuring California and Mexican Street Food here: http://www.catchthefoodtruck.com/. The food truck website boasts: “Catch food truck uses eco friendly packaging and NC soybean oil for frying. We also recycle the cooking oil to produce bio diesel.”

If you’d like to learn how to make sustainable seafood choices, the Monterey Bay Aquarium produces pocket-sized regional guides. These are incredibly handy to pull out of your wallet in a restaurant, market, or when traveling. I recently picked up both the Sushi Guide and the Southeast Consumer Guide. You can download any of the guides here for free.

Catch on Urbanspoon

Agno Grill: 100% Gluten-Free Eatery in Philly

This is my 100th post on “Sweet Tea & Wheat-Free”. Though this blog is dedicated to the quest for Gluten-Free food in the South, I want to share a restaurant from north of the Mason-Dixon line because this establishment is 100% Gluten-Free.

Where: Agno Grill, 2104 Chestnut Street, Philadelphia, PA 19103.

GF Menu: Yes. Everything on the menu is 100% Gluten-Free.

Agno means “Pure” in Greek. Their brochure states:

Our Food:

  • Always made fresh daily by our trained staff
  • 100% Gluten-Free
  • No white sugar or white flour
  • Organic, All-Natural, GMO-Free
  • All Poultry, Meat, Produce, and Dairy is Organic and Hormone-Free
  • Prepared, Marinated, and Grilled In House Daily
  • Created and Crafted to Maximize Flavor and Nutritional Value

What I ate: Knowing that everything in the restaurant was Gluten-Free, I was like a kid in a candy shop. There were so many choices, and I wanted to try them all. I finally selected a Falafel Wrap, since freshly-made GF wraps are hard to find. I ordered a Tahini Cookie for dessert.

How to order it: This is one of the few places in the world you won’t have to tell your server that you are Gluten-Free. You can just order your food in gluten-restriction anonymity. Follow Agno’s simple steps for building your own meal: 1. Choose your base (salad, black rice, or a wrap). 2. Choose your protein (chicken, steak, falafel, veggies, salmon). 3. Choose 3 toppings. 4. Choose your sauces. Click here to see a lovely layout of options from their seasonal menu.

What it looks like:

Agno2

Everything at Agno is made fresh  from the organic meat marinades to the baked goods. I knew this wrap was going to be delicious and filling. Look at the size of it!

Agno4

At my request, the server loaded this wrap with falafel, brocolini & fennel salad, roasted cauliflower, and white beans with parm and spinach. The falafel is hidden under the healthy heap of veggies.

AgnoTahiniCookie

This photo is the last bite of my warm-from-the-oven, fragrant Tahini Cookie. I forgot to snap a picture until it was nearly gone. This cookie was made from ground sesame seeds and rolled in whole sesame seeds. It was chewy on the inside, crispy on the outside, and flavorful to the last bite.

When you want more Gluten-Free baked goods for breakfast, lunch, or dinner while you’re in Philadelphia, walk around the corner from Agno to their sister establishment Pure Fare (with 2 locations on South Street in Philadelphia). I picked up four different kinds of GF Muffins from Pure Fare. Again, it was a treat to have so many safe and delicious options.

Green Note: In addition to offering organic and GMO-Free food, Agno is committed to having a low environmental impact. They offer compostable utensils in the dining area, and special soap in their restroom.

AgnoGreenNote2

The sign perched above this soap dispenser says:

Agno is proud to feature FURTHER HAND SOAP in our wash rooms. The glycerin in this soap is distilled from kitchen waste grease. The grease is converted into clean burning biofuel and the extracted glycerin is purified to become FURTHER SOAP. As you wash your hands, you are completing a perfect, sustainable circle.

AGNO Grill on Urbanspoon

Marché Artisan Foods: Brunch Bouquet

As of March 2012, “Sweet Tea & Wheat-Free” has had nearly 20,000 views. Thank you, Readers, from the bottom of my Gluten-Free heart!

Also, I am over-the-moon to report that this Gluten-Free Gal is getting married! In April 2012, I will start a new life in yet another great Southern town – Nashville, Tennessee.

There, I will continue my Quest for Gluten-Free Food in the South.

My family remains in the Triangle Area, and so I plan to return often and continue reviewing restaurants in this area, too.

Regardless of the restaurant location, it is my sincere hope that posting these GF options will help you feel empowered to seek out healthy GF meals for yourself and your families.

So, next up is a review of a Nashville, TN establishment called Marché Artisan Foods. Enjoy!

Where: Marché Artisan Foods, (located near “Five Points” in Historic East Nashville) 1000 Main Street, Nashville, TN 37206

GF Menu: No.

What I ate: Omelette du Jour, Soup du Jour, and Risotto

How to order it: Unless you are ordering at IHOP (where even the omelets are filled with fluffy pancake batter), you can generally feel good about choosing eggs. As always, though, if you are extremely allergic, be sure to ask the server whether the pan or griddle on which the item is cooked has come into contact with any gluten.

When considering a soup or a risotto, always ask the server whether the broths are Gluten-Free. In pre-packaged broths, gluten is sometimes added as a preservative to extend the product’s shelf life.

A note about cheese: I hope I’m not the first person to tell you this. You may already know that blue and gorgonzola cheeses are off-limits to those on a Gluten-Free diet (as their blueness comes from bread mold). But are you aware that some companies use gluten/wheat flour to dust their packaged shredded cheese? Apparently, the gluten helps keep the cheesy shreds from sticking to one another in the bag. So, whether buying cheese to cook with at home, or ordering an item containing shredded cheese at a restaurant, ask your server/chef whether the cheese packaging denotes a risk for those with gluten allergies.

My server checked with the kitchen, and assured me that the broth was made in-house, without gluten, and that the items I ordered were gluten-free.

What it looks like:

Can you see the vapors rising up from this steaming hot, colorful, hearty cup of soup? Cauliflower conversed with green beans, carrots, tomatoes, onions, peppers, and herbs. This soup had texture. The veggies were not soft from over-boiling; they retained their integrity.

I want to take omelet-making lessons from this chef. The form was so light and fluffy, and also cooked to perfection – not runny on the inside, and not burnt on the exterior. It arrived hot-off-the-pan, and each cheesy bite just begged to be combined on the fork with the cool, crispness of the greens, seasoned lightly with a vinaigrette and a sprinkle of sea salt.

Fresh butternut squash, herbs, and parmesan. Sounds simple, right? Due to the expert balance of these ingredients with the risotto, the taste was so rewardingly complex.

Green Note: Marché creates delicious meals using local and seasonal ingredients. Their website contains a page called “Partners & Friends” in which they list their local farm sources for produce, meats, and market goods. You can purchase free-range eggs produced by local hens, artisan chocolates from Nashville’s own Olive & Sinclair, and other culinary delights at Marché.

Marché Artisan Foods on Urbanspoon

Angelina’s Kitchen: Local and Seasonal Delights

Where: Angelina’s Kitchen, 23 Rectory Street on Business 64, Downtown Pittsboro, NC 27312

GF Menu: Yes. Check the dry erase board for GF options and Daily Specials. Angelina’s menu features ingredients that are local and seasonal, so items are updated regularly.

The paper menu includes a key for “GF” and “V”, indicating “Gluten-Free” and “Vegan”. The restaurant also offers Gluten-Free pita bread.

What I ate: Gluten-Free Brown Rice Bowl with Green Chile Beef Stew and Greens Bake + GF Sweet Potato Brownie.

How to order it: Place your order at the counter, confirming with the friendly server that your choice is Gluten-Free.

What it looks like:

A meal I could eat every day…

The Green Chile Beef Stew was made with local green chiles, Cohen Farm local beef, homemade beef broth, with corn, carrots, tomatoes, and black beans.

I especially relished the warm “Green Bake”.  Chef (and Owner) Angelina explained that this menu item is created with fresh local greens (whatever is in season – often collards, swiss chard, kale, arugula, spinach, and always loads of parsley). It is then baked with diced carrots, sauteed onions, and flavorful ricotta, or a special type of Greek gruyere cheese.

Served on a large bed of nutty brown rice, this was exactly what I craved on a chilly day.

This dessert was both GF and Vegan! This unique Sweet Potato brownie came from the brilliant Abilicious Bakery, and was moist, chewy, and lightly spiced.

Green Note: Occasionally, my heart sings when I see a particularly beautiful business model in action. What does this kind of model look like? It looks like Angelina’s Kitchen. It is a model of awareness, in which the business owners’ primary intentions bend purposefully toward community development, public health, and responsible environmental stewardship.

Angelina’s:

1. works with, and promotes (via their website and word of mouth), local farmers.

2. partners with the Carolina Farm Stewardship Association

3. uses compostable cutlery within the restaurant

4. offers recycling bins in order to reduce waste

5. features the work of local artists and offers handmade products for sale (see pic below)

and

6. encourages us all to eat healthy, local, and in season.

Handmade herbal soaps from Anole Nook Farms, Abilicious Bakery Gluten-Free products, a calendar of Pollinators from Debbie Roos Photography.

Angelina's Kitchen on Urbanspoon

Simply Crepes: “Mais Oui!”

Crepes originated in northern France and are traditionally made with wheat flour; however, I’m delighted to report that a new restaurant in Raleigh, NC offers buckwheat crepes!

Buckwheat, also called a pseudocereal, is not related to wheat. It is not a grain and does not belong to the grass family, but still produces fruits that can be used to make bread flour.

Where: Simply Crepes, Lafeyette Village, 8470 Honeycutt Rd, Suite 110, Raleigh, NC 27615

GF Menu: Yes! Their menu states,All entrées and desserts can be made with a Gluten and Lactose Free buckwheat crêpe for [an additional] $1.00.”

What I ate: Turkey and Smoked Gouda Cheese Buckwheat Crepe + Chocolate Peanut Butter Creme Buckwheat Crepe

How to order it: Select a crepe from the menu, which currently features about 16 different entrees. Double-check with your server whether or not the contents of that particular crepe are in fact Gluten-Free. Place your order, stating that you want your dish to be prepared in the GF buckwheat crepe.

When we visited, our server asked us, “Are you ordering Gluten-Free based on a dietary preference, or do you have an allergy?” Surprised at this question, we asked why they needed to know. She informed us that the kitchen requires this information in order to take extra precautions when preparing dishes for those with food allergies.

What it looks like:

A warm and savory mountain of thinly sliced turkey, bacon, smoked Gouda cheese, fresh greens, tomatoes, and maple mustard vinaigrette, swaddled in a fresh-off-the-skillet buckwheat crepe.

Why stop at one crepe when you can have two? The crepes are so light and fluffy, I didn’t feel guilty about ordering dessert. I opted for the Chocolate Peanut Butter Creme Crepe. Fresh peanut butter cream, chocolate fudge, bananas, and vanilla ice cream were gift-wrapped in a delicate buckwheat crepe topped with double chocolate sauce and whipped cream.

Green Note: Buckwheat is healthy for your body and the earth. While researching its properties, I found a page titled “The Basics of Buckwheat”, which explains how buckwheat is also a smart agricultural choice for farmers:

Buckwheat has a variety of healthful properties. It’s an excellent plant source of easily digestive protein and contains all eight essential amino acids, so it’s close to being a “complete” protein. Buckwheat is also high in fiber (a big bonus for celiacs), B vitamins and, according to a USDA study, keeps glucose levels in check better than other carbohydrates — which is good news for celiacs who also have diabetes. It’s also said to lower blood pressure and reduce cholesterol.

Buckwheat is hardy, which makes it resistant to damage and therefore relatively inexpensive and easy to grow. Tom Bilek, a Minnesota buckwheat grower, says “buckwheat will grow on anything.” According to the National Buckwheat Institute, Buckwheat is one of the few commercially grown crops that does not use chemicals.

To the Owners and Staff of Simply Crepes, I’d like to say, “Merci Beaucoup!”

Simply Crepes on Urbanspoon

Miel: A Real Honey of a Place

Where: Miel Restaurant, 343 53rd Avenue North, Nashville, TN, 37209, located in the historic Johnson’s Meat Market building in Sylvan Park, Nashville.

GF Menu: No. All meals at Miel are seasonal and made-to-order, so most items can be modified to meet GF needs. Servers will mark “GF” on the ticket so the kitchen staff will know not to plate anything containing gluten.

What I ate: I don’t usually eat this much in one sitting! I have been fortunate enough to dine at Miel twice, so here are descriptions of Miel’s Heirloom Tomato Salad, Diver Scallops, Risotto, PEI Mussels, a Chef’s Choice Veggie Plate, and Chocolates from Around the World.

How to order it: As always, inform the server in advance that you will be dining Gluten-Free. Ask for his/her recommendations from the current season’s menu. Once you have zeroed in on a menu option, your server can double-check with the kitchen to make sure the meal can be prepared Gluten-Free.

When ordering risotto, I asked about the broth in which the rice was prepared. The server assured me the kitchen would use a Gluten-Free vegetable broth.

What it looks like:

This petite potato appetizer was spread with creamy goat cheese, then topped with lightly marinated diced tomatoes and a sprig of parsley.

Gluten-Free sesame rice crackers with a rosemary garnish replaced the usual complimentary bread basket.

The heirloom tomato salad was a colorful Jenga tower, as artistic as it was delicious. Ripe heirloom tomatoes were stacked between house-made fresh mozzarella, basil oil, pinched basil leaves, and balsamic vinegar.

Diver Scallops are hand-picked when they are mature, and are considered a more eco-friendly seafood choice. Because they were never dragged along the ocean bed in a net, they are also less likely to contain sand grit. These plump scallops were pan-seared and served with a scrumptious golden beurre blanc.

In August, Miel’s risotto contained summer squash, zucchini, tomato jam, green beans, confit mushrooms, gruyère and parmesan cheeses, and a basil pistou. By September, in keeping with the changes in harvest, the dish offered roasted butternut squash, spinach, seasonal mushrooms, and white truffle oil.

Prince Edward Island mussels were steamed in a light vermouth broth with whole cloves of roasted garlic, yukon gold potatoes, and chopped tarragon, then topped with a garnish of Thai basil.

A veggie medley of carrots, green beans, onion, cauliflower, eggplant, beans, and potatoes offered fresh farm taste as well as diverse color and textures.

One of the GF dessert options was a selection of five crafted chocolates from around the world. In case you relish cocoa-related details as much as I do, here is the layout (provided on its own printed menu) of this exquisitely pleasurable platter of sweets:

  1. Askinosie White Chocolate Sonoscuso Beans with Trinitario Nibs (34% cocoa butter, Mexico)
  2. El Rey Milk Chocolate, caramel-like, smooth (41%, Venezuela)
  3. Callebaut-Orange Chocolate Ganache
  4. Vintage Plantations, Rainforest Alliance Certified (65%, Ecuador)
  5. Madécasse, dark, strong with mild acidity (75%, Madagascar)

Just when I thought my dining experience couldn’t get any sweeter, the server brought out the final signature touch. Every meal at Miel, ends with a teensie spoonful of local honey!

Green Note: In addition to serving organic, fair-trade, and Rainforest Alliance-certified ingredients, Miel also owns a farm, and reduces the restaurant’s food waste by composting.

The following text is taken from their website:

Miel’s Farm is located steps away from the Cumberland River just 10 minutes from the restaurant in a plot that was used for hog farming decades ago. The rich soil and well-water produce high yields of many heirloom vegetables chosen by Seema [Seema Prasad, Owner of Miel]

Miel Restaurant on Urbanspoon

The Ice Cream Cottage Cafe: Maple View Comes to Wake Forest!

June 2013 Update: Since the time of this posting, the Ice Cream Cottage Cafe moved from 401 Wait Avenue to a larger and more centrally-located site on 105 S. White Street in downtown Wake Forest. Visit their website or their Facebook page for the scoop.

Maple View, the 2011 Winner of the Rose and Indy Awards for “Best Ice Cream”, is now available in the town of Wake Forest!

Where: The Ice Cream Cottage Cafe, 105 South White Street, Wake Forest, NC 27587

GF Menu: No.

What I ate: A Medium Cup (2 Scoops!) of Double Chocolate and Orange Cream hormone and antibiotic-free local ice cream from Maple View Farm in Orange County, NC.

How to order it: Despite my numerous attempts asking about gluten in their ingredients, Maple View Dairy did not respond; therefore, I am unable to provide specific information from the source. However, At FRESH in Raleigh, I was informed that many of the ice cream flavors from Maple View Farms are naturally Gluten-Free.

To be safe, always ask the server about ingredients when placing your order. Use your best judgment, avoiding flavors like Chocolate Chip Cookie Dough and Cookies & Cream.

What it looks like:

Dreamy, creamy euphoria served with a spoon. The Double Chocolate flavor is dark and rich, with terrific mouth-feel. The Orange Dream is my new favorite, airy and delicately citrusy. Combining these flavors, I imagine a frozen version of Terry’s Chocolate Oranges from the UK.

Green Note: The Ice Cream Cottage Cafe is local and independently-owned. The cottage features ample indoor and outdoor seating, as well as a variety of plants and herbs for sale. In addition to homemade baked goods, the owner’s wife sells her organic herbal handmade soaps, shampoos, lotions, and candles in the cafe shop.

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