Tag Archives: gfree

Gluten Free Las Vegas – Sensi

1 Apr

Sensi at the Bellagio was the first restaurant we went to dinner at during our Las Vegas trip. It gave me a first taste of the exquisite dining options in Vegas, and set the bar very high for the rest of the trip!

Sensi is a gorgeous restaurant with ambiance-enducing waterfalls, four open/glassed kitchens attached to one another in the centre of the space, and amazing service and attention to detail.

The restaurant website describes it even better: Sensi is committed to serving sustainably grown and naturally raised products. Sensi offers a greater purpose to dining involving all five senses. The food and presentation from the four kitchens constantly evolves to produce innovative culinary creations. The kitchen takes center-stage while four complementary cuisines: Italian, Asian, American Grill and seafood specialties take leading roles. Quality, purity and freshness prevail in every creation. Enjoy this truly unique style of dining complete with an impressive wine list and striking carved stone, waterfalls and mirrored chrome.

Enjoy this photographic journey of our experience at Sensi. We’ll definitely be back in the future – make sure to check it out if you’re in Vegas in the future. It’s pricey (like most Vegas dining) but unforgettabe. I can’t wait to go back!

This photo was taken by yours truly. I kind of love it! Just the presentation alone was satiating to my eyes. And the taste exquisite. I can't remember the name of the dessert, but it was made fresh that day by the pastry chef and the server described it as "ants on a log." YUM!!!

My boyfriend's sushi. To stunning to not take a photo, right?!

Yummm.. I'm still thinking about this drink. Although I would typically order a martini or wine, the house-made gingerale. I need to learn how to make this at home!

Do you ever feel left out when the rest of your table gets fresh made bread or buns that just call out your name? I know I do. Well, I've been to three restaurants in the last three years, that served a gluten free bread to the Celiacs at the table. Sensi was one of them - major bonus points! These were delicious and fresh Indian flatbreads served with three different dips. I believe they're called Roti or Chipatis, and made out of chickpea flour. Being served "bread" was an amazing thing.

I wanted to save room for dessert (understandably, right?!) so I opted for delicious steak salad type of dish. That's not what it was called; they had a much better name for it. I shall take notes next time!

I have a shellfish allergy, but these guys sure looked cute! The perimeter of the 4 kitchens had many fresh ingredients displayed which is always nice to see!

I was watching all the magic happen in the kitchen. I'm guessing these were being fire roasted for some kind of tandoori chicken.

This is Executive Chef Royden Ellamar. He was super friendly and allowed me to take photos of his kitchens!

More preparation going on in one of the four kitchens.

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Gluten Free on “The Dish” – link to my interview on CBC Radio-West!

19 Jan

I had a great on air chat about the life gluten free, with the new-to-Kelowna Rebecca Zandbergen of CBC Radio-West. She’s a lovely lady and fantastic interviewer , and as she predicted, 6 or 7 minutes on air felt like a mere minute. There’s a lot of great tips I completely forgot to add during the interview, so I’ll have to post them here on the blog!

And soon to come… gluten free shopping tips-it doesn’t have to cost you every penny in your possession. Also, awhile back I promised to send Vernon girl Kerry K Taylor of Squawk Fox, some of the things I do to live as a money-conscious Celiac! Although she’s probably already in the know. (They’re coming Kerry!) If you haven’t visited Kerry’s frugal living blog – Squawk Fox – where frugal living is sexy, delicious, and fun – you must!

And here is the interview…click on the image to listen in on CBC Radio’s website!

Gluten Free on The Dish - CBC Radio West

One cake, two desserts! Gluten Free Strawberry Chocolate Trifle

1 Sep

One Friday night, not too long ago, I decided to make a chocolate cake to bring over to a friend’s house for the evening. I armed it with vanilla bean ice cream, and a farm-fresh raspberry puree from raspberries I found at the farmer’s market. It was pretty good, but nothing over-the-top.

Then, with so much of the cake leftover, I decided to try making a trifle. I layered the cake (chopped into 1 inch cubes), with chocolate pudding, vanilla whipped cream, strawberries, and chocolate whipped cream. Can you say YUM! I served it up at my friend’s house the next night after dinner. My friend even let me use her actual trifle serving dish. It was awesome. And we all ended up with a major sugar high!

Great way to use leftover gluten free chocolate cake? Yes. Great for the diet that I’m trying to be on, or lactose intolerant in me? No. But good, even still!

Gluten free strawberry chocolate trifle

Gluten Free-Friendly Okanagan Orchard-Themed Wedding in Kelowna (not mine!)

30 Aug

My friends Erin & Todd got married this month in a beautiful Okanagan orchard-themed wedding. The wedding took place naturally, on a sprawling orchard, complete with an English garden and adorable house in the background that made me feel like I was on the set of Anne of Green Gables. Everything was thoughtful and sweet, right down to the name place cards shaped as leaves and atop green apples. Now… getting on with the food!

Todd & Erin’s Wedding Menu

Can you tell that my good friend Erin has an amazing taste in food? Much of the menu was gluten free and locally sourced. This was the most amazing wedding food I’ve ever experienced, and very allergy friendly. Erin has many allergies on her own (gluten not included), so she chose a Details Catering from Waterfront Restaurant & Wine Bar (a small but infamous restaurant is Kelowna) that is known for being allergy aware. The menu was full of many real foods, most of which were naturally gluten free (I can eat!), and egg/dairy free (the bride can eat!)

Pre-dinner cocktail. Canapés

  • Grey Goose Vodka-spiked lemonade with fresh local raspberries Gluten Free!
  • Smokey Eggplant Caponata with Focaccia Crostini (on a rice cracker for me!) Gluten Free!
  • Fresh Halibut Ceviche with Crisp Corn Tortilla Gluten Free!
  • Prosciutto wrapped apricots with goat cheese cream Gluten Free!

First Course

  • Fresh local spinach with organic strawberries and a balsamic, tarragon pepper vinaigrette Gluten Free!
  • Spice chick pea, red pepper and potato salad, Arlo’s Honey and fresh lime Gluten Free!
  • Asparagus risotto, Carmelis Lior cheese, fresh mint Gluten Free!
  • Fresh made focaccia

Second Course

  • Local free range chicken with grainy mustard jus Gluten Free!
  • Grilled AAA N.Y. striploin, cabernet sauvegnon jus Gluten Free!
  • Penne noodles with housemaid pancetta and basil pisto
  • Roasted new potatoes with rosemary and caramelized onions Gluten Free!
  • Local baby carrtos with dill Gluten Free!
  • Grilled asparagus with lemon butter Gluten Free!

Third Course

  • Flourless chocolate tart with local raspberry and vanilla whipped cream Gluten Free!
  • Blueberry and white chocolate cheesecake
  • Lemon panna cotta with bayberry gelee Gluten Free!

Cheese Course

  • Kootany Alpine Cheese Co. Organic Nostrala, Triple Island Gouda, Carmelis Misty, Fresh Fruit Gluten Free!

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NEW: Gluten Free Recipe Directory

6 Jul

I’ve been meaning to put together a recipe directory for this blog for awhile. And I finally did it-find it here or by clicking the “Find Recipes” link in the navigation above.

I hope it helps you find some great, gluten free recipe ideas! I’ll be expanding on it in the future by adding in further breakdowns – by ingredients and by allergy notes (beyond gluten free that is, for those of you who can’t have eggs, dairy, or otherwise.)

Putting together this page made me realize how unadventurous my food tends to be-you think I like chicken?!

So I’m going to make a point of expanding on the Lazy GF Chef collection. I have some great beef and pork recipes, and I plan on trying fish at some point too-I started eating fish finally in November last year, so I owe it to this blog to come up with a crazy delicious fish recipe. Watch for it!

In other news, I hope you’re having a wonderful “gluten free” summer. Time to go fire up the barby!

Celery Leek Soup with White Truffle Oil

18 Jan Celery Leek Soup with Truffle Oil - Gluten Free

I absolutely adore soups. They seem to be the one thing that I can never screw up on. (Well, except for once.)

Soups have the magic of melting in your mouth, warming you up on a chilly day, and exciting your taste buds with a delicate balance of flavours that complement each other perfectly.

The story behind this soup: Last week I went to a networking event that was catered by a local restaurant, RauDZ, and to mention it, a restaurant that prides itself on using ingredients found around the Okanagan. I must go there soon! Lucky for me – and the other Celiac in the crowd who I met looking longingly at the food tables – Chef Rod Butters himself was in attendance. We bugged him with a lot of questions and he graciously pointed out the many foods that we could safely eat. But, being the nervous celiac diner that I am, I tried the soup, and nothing else. In either case, I probably would have stopped at this mouth-watering celery soup with truffle oil – it was absolutely to die for! So I must thank Chef Butters for inspiring my own version of the soup. Although I hope he’s still serving his up when I finally visit his restaurant!!

Celery Leek Soup with White Truffle Oil

Recipe from Homemakers.com (with a few of my own tweaks) found here.

Ingredients

  • 3 tbsp butter
  • 1 bunch leeks (white and light green parts only), chopped (4 to 5 cups)
  • 4 cups celery, chopped
  • 2 onions, chopped
  • 1 potato, peeled and diced
  • 1/4 tsp each thyme and fresh ground black pepper
  • 3 cups chicken stock
  • 3 cups water
  • 1-1/2 tsp sea salt
  • 1/2 cup  milk
  • White truffle oil (found at specialty stores and yes – it is worth the cost – you only need a tiny bit to transform a dish!)

Preparation

In soup pot, melt butter over medium-low heat; stir in leeks, celery, onions, potato, thyme and pepper. Cover and cook, stirring occasionally, until vegetables are soft, about 15 minutes, reducing heat if necessary to avoid browning. Stir in stock, 3 cups water and salt; bring to boil. Add truffle oil (between 1/2 to 1 teaspoon, to taste); reduce heat, cover and simmer for 20 minutes. Remove from heat.

Using immersion blender or in batches in blender, blend until smooth. Pass through fine sieve, in batches, into clean pot, discarding solids that cannot be pressed through sieve. Stir in milk, add salt to taste, bring to boil. Garnish with fresh thyme and pepper and serve immediately.

2010 in Review

2 Jan

Whenever I think about my blog, I get mad at myself for not blogging more often. But these stats that just got sent to me made me think that maybe I wasn’t so bad after all. And maybe in 2011, I should stop being so hard on myself!!

2011 Goal #1: Calm my inner critic.

2010 in Review – Some blog highlights

Crunchy numbers

Featured image

A Boeing 747-400 passenger jet can hold 416 passengers. This blog was viewed about 8,400 times in 2010. That’s about 20 full 747s.

In 2010, there were 44 new posts, growing the total archive of this blog to 62 posts. There were 87 pictures uploaded, taking up a total of 58mb. That’s about 2 pictures per week.

The busiest day of the year was April 23rd with 195 views. The most popular post that day was Gluten Free Raspberry Mousse Cake!.

These are the posts and pages that got the most views in 2010.

 

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