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

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, 401 Wait Avenue, 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.

Bloomsbury Bistro: A Delicious Destination

Where: Bloomsbury Bistro, 509 W. Whitaker Mill Road, Suite 101, Raleigh, NC 27608

GF Menu: No. The menu at Bloomsbury Bistro changes approximately every six weeks. They state the following on their website:

We’re always happy to accommodate any special dietary needs or restrictions. Please call the restaurant at (919) 834-9011 with any questions.

What I ate: Asparagus and Yukon Gold potato Vichyssoise (without croutons), Pork Loin, and a Dessert Sampler for Two, all from the seasonal Three-Course Tasting Menu.

How to order it: When we told our server that we would be dining Gluten-Free, he responded with an encouraging, “Tell me what you want and we’ll see if we can modify it.” He added that he was carrying a list of the items containing gluten, but would also check with the kitchen before confirming our order. Lovely!

What it looks like:

This verdant asparagus and yukon gold potato vichyssoise with lumps of crabmeat, and topped with black pepper creme fraiche, was served chilled. A perfect way to begin a summer meal.

The main event was a pork loin roasted in a pecan crust. The crust was warm, crispy, herby, and delicately reminiscent of pecan pie. Paired with a savory bite of pork, the flavors enhanced one another.

Underneath the pork was a bed of stone ground yellow grits (locally-sourced from Lindley Mills) with a side of Appalachian greens, smoked bacon, and Sandhills peaches in Wild Turkey Boredelaise.

The Dessert Sampler for Two was a treasure trove. Clockwise from the top, was a ricotta custard with blackberry sauce, strawberries with vanilla chantilly and lemon curd, dark chocolate truffles, and a light sorbet.

Green Note: Chef/Proprietor John Toler incorporates local, seasonal ingredients into an ever-changing menu.

Why eat seasonally? Lou Bendrick, columnist for Grist, gives several reasons in The Surprising Benefits of Seasonal Eating. Check it out.

MachuPicchu: Noveau Andean Cuisine

Where: MachuPicchu Peruvian Cuisine, 4500 Falls of the Neuse Road, #100, Raleigh, NC, 27609

GF Menu: No.

What we ate: Ceviche de Pescado (Fish Ceviche) + Brochetta de Pollo (Chicken Kebabs) + Arroz con Leche (Rice Pudding) from the Lunch Menu. This was more than enough food for two, and we cleaned our plates!

How to order it: Ask the server whether the menu item you want to order contains any wheat or gluten, or ask for Gluten-Free suggestions. Our friendly and knowledgeable server, Jorge Manuel, was well-versed in the dishes’ ingredients. He also double-checked with the award-winning Chef Gloria Orihuela to ensure a happy dining experience. He explained that the kitchen can offer some substitutions.

Be mindful of ordering dishes that appear to be made with corn. While many South American dishes (such as tamales) are traditionally prepared with corn meal, some flour may have been added to the mixture in the Noveau Andean dishes. For this reason, it is best not to assume these items are Gluten-Free, and to check with the server before placing your order.

What it looks like:

Cancha, or roasted corn, was served as an appetizer. Very lightly salted and uniquely crunchy, these kernels whet your appetite for the main course.

The Ceviche de Pescado was appropriately served in a fish-shaped platter. The fresh (never frozen) fish was briefly marinated in a mixture of lime juice and aji amarillo (Peruvian yellow chile peppers) called “Leche de Tigre”, or “Tiger’s Milk”. Our server explained that this citrus juice and pepper combination is sometimes used in Peru as part of the ultimate hangover remedy. What is unique about this pepper is that the hot kick occurs at the back of the tongue and then dissipates very quickly, making it an intense and pleasant culinary experience.

Along with the Leche de Tigre marinade, the fish was garnished with red onions, cilantro, traditional style Peruvian white corn, and a sweet yam.

The mouth feel of this fish was exquisite. It was cool on the tongue, sliced into the perfect bite-sized morsels, and each bite blossomed with the flavor of the lime, the pepper, and finally, the sweet fish. Bonus: Jorge taught us to add some of the cancha kernels to the leftover marinade to soak up the last bits of flavor and experience the pleasant crunch.  So refreshing and satisfying, I could eat this dish every day.

The chicken kebabs were grilled to tender perfection and served with onions, green peppers, tomatoes, white rice, and a side of Chimichurri sauce (fresh parsley ground with garlic and spices).

The finale was the Arroz Con Leche, or rice pudding. Served Peruvian style, it was prepared with raisins, cloves, and cinnamon, and tasted simultaneously light and creamy.

Green Note: MachuPicchu is committed to reviving the use of ancient, authentic ingredients. The following is taken from their About Us page on their website:

Peru is blessed with 84 out of the 114 Eco Systems known in the World. This has allowed ancient Peruvian civilizations as well as today’s Peruvians to harvest a great variety of grains, spices, herbs, vegetables, tubers and fruits as well as more than three thousand different varieties of potatoes. This rich harvest along with a variety of cultural and ancient influences culminated to create Peruvian gastronomy, which is traditionally varied and sumptuously delectable. 

In January 2004, The Economist magazine stated that Peruvian cuisine can lay claim to “One of the World’s dozen or so great cuisines”. Over the centuries Peru felt the influence of Spain in stews and soups, Arab sweets and desserts, African contributions to Creole cooking, Italian pastas, Japanese preparations of fish and shellfish and Chinese culinary. However, Peruvian cuisine continues to incorporate new influences and also revives old ones. This infusion has given birth to the Noveau Andean Cuisine, dubbed the New Peruvian Cuisine, which uses ancient ingredients that date back to the Incas and presents them in a contemporary fashion; You must try ours to be transported to one of America’s oldest and most advanced civilizations. 

Top of the Hill: French Quarter Jambalaya

Where: Top of the Hill Restaurant, 100 East Franklin St., Third Floor, Chapel Hill, NC 27514

GF Menu: Yes. If you ask, they offer a laminated menu on which everything that is NOT Gluten-Free is marked with an “X”, making your decision-making that much easier.

What I ate: French Quarter Jambalaya from the Dinner Menu.

How to order it: The jambalaya was listed as one of the Gluten-Free options when I dined at Top of the Hill.In general, though, if there is no GF menu available and you would like to order a rice dish, it is a good idea to inquire whether the rice has been cooked with soy sauce or in a broth, both of which may contain wheat.

What it looks like:

According to the Oxford Dictionary, a form of the word “jambalaya” first appeared in print in a Provencal poem published in 1837, meaning a “mish mash.” Top of the Hill’s steaming hot, hearty jambalaya contained shrimp, chicken, and andouille sausage tossed with risotto, onions, tomatoes, and roasted okra. This was an exemplary mish mash, incorporating both flavor and texture to create a well-rounded, satisfying meal.

Green Note: Top of the Hill is set to open a distillery in 2011, creating handcrafted and distilled vodka, gin, bourbon, and rum. The new Topo Distillery will use local and organic agricultural products as the base of all of its products. According to the list of Gluten-Free Alcoholic Beverages on Celiac.com, these alcohols, if distilled thoroughly by the manufacturer, are rendered Gluten-Free.

Top of the Hill has also been voted “Best Outdoor Dining in the Triangle”. Check out their patio seating for an enjoyable al fresco dining experience.

The Chelsea: Worth the Trip!

Where: The Chelsea, 335 Middle Street, New Bern, NC 28560

GF Menu: Yes! According to a helpful reader comment below, The Chelsea now has a GF menu.

What I ate: Potato Crusted Salmon and Southern Osso Buco with seasonal vegetables from the Dinner Menu

How to order it: The Chelsea is famous for its “New American Cuisine”. In addition to traditional Southern dishes, they serve Asian, Italian, Cajun, French, and German-inspired plates. Whenever entering new culinary territory, it is best to ask the server for Gluten-Free recommendations. Our friendly and GF-savvy server was happy to point out several entrees my mother and I (both GF) could enjoy.

What it looks like:

This was a jewel box dish. The lid was made of thinly-sliced fried potatoes. When I lifted it, I discovered a pan-roasted salmon that was the color of orange cream saltwater taffy. The fish was plated atop a complementary dijon cream sauce.

In Italian, “osso buco” means “pierced bone”, referring to the marrow section of a cross-shank of meat. The dish above included a roasted pork shank which had been braised with olive oil, red wine, fire-roasted tomatoes, olives, and capers. The succulent meat just fell off the bone. The complex mix of tomatoes with salty capers and olives was similar to a fresh puttanesca. The garlic smashed potatoes and seasonal vegetables provided the perfect palate cleansers for each sensational bite of pork.

Green Note: The Chelsea is located in a renovated historic building in the heart of New Bern, North Carolina’s second oldest town. The following information was taken from their website:

Built in 1912, this historic structure was first used by local pharmacist Caleb Bradham, inventor of Pepsi-Cola, as his second drug store.  Completely renovated in the mid-nineties, every effort was made to retain and enhance the history of this place, and its people.  Today, each room in the restaurant holds a different and pleasant surprise…The bar and casual dining is on the ground floor which features the building’s original pressed tin ceiling, and its carefully restored mosaic tiles floor. 

604 West Morgan: I’m Just Wild About Saffron

Where: 604 West Morgan Featuring Cinellis, 604 Fernway Avenue, West Village Section of Downtown Durham, NC 27701

GF Menu: No.

604 West Morgan, as they mention in their full name, features Cinellis, which is a NY-style pizzeria, adjacent to the restaurant. While the menu offers many (non-GF) pasta and pizza items, the entrees include several salads and dishes (such as risotto and polenta) that are GF, or can be GF-modified.

What I ate: Risotto of the Day (Saffron Risotto with Scallops, Truffle Oil, and Goat Cheese) from the Dinner Menu

How to order it: Ask the server whether the risotto is prepared in a broth that contains gluten. Also inquire about the scallops – Are they breaded or seasoned with a spice mix that contains gluten?

When my server checked with the kitchen, the chef verified that these items were Gluten-Free.

What it looks like:

Creamy golden saffron-infused risotto was the foundation for these sensational seared scallops. Truffle oil deliciously enhanced the overall effect with fragrant essence and mouth-feel.

I eagerly played the game of creating the perfect bite combination – would it be a forkful of risotto, arugula, and goat cheese? Or perhaps a bit of scallop with risotto and tomato? The verdict? It disappeared before I could declare. I’d love to go back and do more research!

Green Note: 604 West Morgan has lovely exposed brick walls, wooden floors, and outdoor patio seating in the heart of Durham’s West Village Section, the largest historic renovation in North Carolina. The West Village blog explains:

No expense has been spared to ensure that the rich architectural style of these 19th-century buildings is preserved, while incorporating such socially responsible and environmentally friendly features including bioretention gardens and energy-efficient lighting.

Mami Nora’s Rotisserie: Authentic Peruvian Cuisine

Thank you to my foodie friend and photographer, Drew Davidson, for recommending this next restaurant, and for sharing his photo.

Where: Mami Nora’s Rotisserie, 2401 Wake Forest Road, Raleigh, NC 27608

GF Menu: No.

What I ate: 1/4 Chicken Combo with 2 Sides (Black Beans and Sweet Plantains) + Coconut Water

How to order it: I wrote to Mami Nora’s manager to ask the following questions about the gluten content of some of their menu items:

1. Do your black beans contain any gluten (flour, wheat, barley, or rye ingredients)?
2. Does your chicken seasoning mix contain any gluten?
3. Do the yucca fries have any breading on them, or are they fried in the same oil with anything that might have flour on it?

To these questions, Manager Ranbir Bakhshi responded, “The answer to all 3 questions is ‘no.’ The chicken, black beans, and yucca are all Gluten -Free.”

Special Note: Please see the extremely helpful clarifying comment from Laura Wooten below this post. It informs us that, since the time of this posting, the black beans are NOT Gluten-Free. The seasoning contains barley, which is not safe for celiacs.

I later inquired by phone about the two dipping sauces and the sweet plantains. I was assured that these are also Gluten-Free.

What it looks like:

Photo Credit: Drew Davidson

Pictured above is the 1/4 Chicken with tender, juicy, seasoned white meat breast/wing. (Dark Meat Leg/Thigh is also available.) You will taste the distinctive difference of food prepared in an oven using wood charcoal. The restaurant advertises that this slow-roasted flavor is authentic to what you would experience when dining on the street corners of Lima, Peru.

The black beans were hearty. The sweet plantains were gorgeous – warm, and a little bit tart on the inside, and candied with a light, crispy edge on the outside.

Green Note: Mami Nora’s uses little electricity in the cooking process. The following was taken from their website:

Mami Nora’s is recognized for its unforgettable rotisserie chicken, cooked in a special marinade, then roasted in our imported oven from Perú. This oven uses only wood charcoal, no gas or electric heat is needed.

I’m also pleased to share with you that “Sweet Tea & Wheat-Free” has had more than 10,000 views. Thank you, from the bottom of my Gluten-Free heart!

More good news – North Carolina Governor Beverly Perdue has declared May “Celiac Disease Awareness Month” again. Read the full announcement on Gluten Free Raleigh.

Spring Rolls: GF-Savvy and Affordable

Thanks to George Ward of Dancing Moon in Raleigh for recommending this terrific restaurant. With many GF and vegetarian options, all prepared preservative and MSG-free, it is a Raleigh treasure!

Where: Spring Rolls Restaurant, North Hills Mall, 4361 Lassiter at North Hills, Suite 100, Raleigh, NC 27609

GF Menu: No. However, when I asked the sister-and-brother team, Susan and Eddie Tu, about a GF menu, they responded that they can modify most dishes. Eddie explained, “We cook [GF meals] in separate woks. We have 10 woks total and 3 are designated for vegetarians and gluten-free. In our many years of experience we are very familiar with the sensitivity of our customers’ dietary concerns and it helps us to always be prepared.  Regarding our brown rice: it is real wheat rice, so it is not gluten-free.”

What I ate: Egg Drop Soup, Siagon Spring Rolls, Eggplant in Garlic Sauce, and Mongolian Beef with white rice from the Lunch Menu.

How to order it: Mention to the server that you are dining Gluten-Free. Ask which items on the menu can be modified with a GF sauce.

What it looks like:

This undeniably fresh egg drop soup was savory, not salty. The soup contained the texture of just-broken eggs, sweet corn kernels, and scallions.

Saigon Spring Rolls (wrapped shrimp, sprouts, vermicelli rice noodles, and mint) came with a warm peanut dipping sauce. These rolls had just been assembled. The rice paper was still slightly warm while the lettuce remained crisp and cold.

Isn’t this deep amethyst Asian eggplant gorgeous? Each bite combined exquisite texture and flavor. The garlic sauce elixir was light, and did not overpower the natural taste of the fresh vegetables.

I relished tender beef, stir-fried with crunchy onions, scallions, red chilies, and chopped garlic on a bed of warm white rice. This dish was bursting with bold flavor, and spicy, but not firecracker hot. Dishes can be prepared to your preference.

Green Note: Spring Rolls is an independently-owned, local business. The following is taken from their “About Us” page:

Spring Rolls formed by brother and sister team Eddie Tu and Susan Tu, exemplify what true dining experience should be. Their passion for quality food made with fresh ingredients at value prices, while providing an exceptional dining experience is reflected upon their restaurants quality dishes along with their friendly and knowledgeable staff.

The prices are fresh, too. The current lunch combos include rice and your choice of soup or salad and are all less than $10.

Salsa FRESH: Fresh Salsa Daily

Where: Salsa FRESH Original Mexican Grill, Harvest Plaza, 9650-155 Strickland Road, Raleigh, NC. Salsa FRESH has 3 locations – 2 in Raleigh and 1 in Morrisville and is open seven days a week.

GF Menu: No.

What I ate: Chicken Tamales.

How to order it: The “Salsa Fresh Promise” states, “your salsa will never come from a can, jar or frozen bag” and “your rice and beans will always be prepared FRESH daily from scratch.” This is good news for Gluten-Free diners since many of the sneakiest glutenous culprits are ingredients that are hidden within processed foods.

When ordering rice, ask your server whether the rice has been prepared in a broth that contains gluten. On the day I visited, I was assured that the broth was gluten-free.

When ordering items made with corn, be sure to ask whether the corn meal mix contains any gluten. Traditional Mexican cuisine uses only corn meal in tamale dough, but more recent versions may contain some wheat flour. At Salsa FRESH, the menu states that the tamales are made from “an original recipe passed down through the generations.” When I asked about the gluten content, the manager informed me that both the tamales and the hand-cut corn chips are made fresh and only with corn.

What it looks like:

This festive color wheel of food radiated health and happiness, and it tasted terrific. Two hot chicken tamales wrapped in corn husks were complemented by fresh salsa, rice, black beans, and a dollop of delightfully thick sour cream.

I’m including an image of this educational card at Salsa FRESH because I appreciate its message. It reminds us that eating fresh fruits and vegetables lowers blood pressure and cholesterol, and helps protect against cancer.

Green Note: Here is “The Salsa FRESH Promise”, as written on the Take-Out menu and the Salsa FRESH home page:

• Your salsa will never come from a can, jar or frozen bag.
• Your salsa will always be made from FRESH produce delivered and prepared daily.
• Your guacamole will never come from a can or a frozen “pulp product.”
• Your guacamole will always be prepared FRESH daily with real avocados.
• Your rice and beans will never be processed in a factory, frozen in a bag and then boiled.
• Your rice and beans will always be prepared FRESH daily from scratch with no lard.
• You will never be served anything that came from a can.

Muchas Gracias!

The Morning Times: Chocolate Nirvana

Where: The Morning Times, 10 E. Hargett St., Raleigh, NC 27601. One of the six Empire Eats restaurants, The Morning Times is located in downtown Raleigh, situated next to the Raleigh Times Bar, the historic home of Raleigh’s original city newspapers.

GF Menu: No.

What I ate: Gluten-Free Flourless Chocolate Torte + Cappucino

How to order it: The Morning Times serves All-Day Breakfast, Lunch Items, and Local Gourmet Cakes, seven days a week. I had ducked inside the cafe to order beverages before, but the word on the street was that they also carried a GF chocolate cake.

I have now seen it for myself — a large, freshly baked chocolate cake with a colorful, hand-printed sign next to it, proclaiming, “Yes, it’s Gluten-Free!”. When ordering menu items without a cheerful sign posted next to them, be sure to ask your server whether they are GF.

What it looks like:

This fudgey cake with deep, dark cocoa icing, served here beneath clouds of fresh whipped cream, is a decadent slice of nirvana. Take one bite and get lost in the flavor, leaving your thoughts of to-do lists behind. Nothing else will matter – just this piece of chocolate.

Green Note: In addition to sourcing their gourmet cakes and coffee beans locally, The Morning Times features the art and photography of local artists on its cafe walls.