Dad Says:
The day after eating pounds of turkey, stuffing and every dried meat, olive and cheese an Italian family has to offer for Thanksgiving, you would think a restaurant would be the furthest thing from our minds. But then again, it was Black Friday and we went to Rice’s Market and walked around so long we must have done at least 3 miles. So with a little room to cram something into our stomachs after shopping, we went to Carrabba’s Italian Grill.
At first I was kind of excited because this is a restaurant with a GF (Gluten Free) menu. This means my wife, and now my newly diagnosed daughter, would have choices and not have to second guess food ingredients. So we sat down with great anticipation and looked over the menu. Their choices on the GF menu were only a few basic Italian menu items, but even with only a handful of choices my daughter still takes forever deciding (as all kids do).
I had Shrimp Scampi and shared a Crab Cake with my Mother who was with us. The scampi was not bad, just a little too garlicky. But, the butter sauce they served it with was clogging my arteries just from its aroma. And while I do love butter, I don’t need an entire stick of it to go along with my 10 shrimp.
My Mom gave up half a Crab Cake for the sake of my appetite. It was different from what I am used to as I make these all the time for my wife (and they are also a recipe in my cookbook). They were spicy, which was actually a nice surprise. The only thing I did not care for was that they used regular crab meat and not jumbo lump crab meat. No I am not jaded, I just like my crab cakes to be loaded with crab and have less bread crumbs is all.
Next up, I ordered their Sirloin Marsala. This was a first for me as Marsala is something I typically have with veal or chicken. To be honest, I really enjoyed it and they actually cooked the steak right the first time.
The service here was a little too shaky for me. The waiter did not seem to know his way around the GF menu….and that is dangerous! If you are going to offer a menu of this type, your staff should be fully trained to answer any and all questions as well as being trained properly in food safety. After a bevy of questions we did get the right answers from him. The food came fast and was good for the most part. Let’s see what Gia has to say….
Website: http://www.carrabbas.com/menu.aspx
Gluten Free Menu: 2 out of 5
Food: 2 1/2 out of 5
Service: 2 out of 5
Price: a little on the high side for generic Italian food.
Gia says: Black Friday I went to Carrabba’s. I ordered Shrimp Scampi, Steak, and Mashed Potatoes. The shrimp scampi was delicious. My favorite part of the dish was a creamy butter sauce. The shrimp scampi did come with 6 pieces of garlic bread which I really wanted but could not have because of my “gluten intolerance”…whatever…
The mashed potatoes were so-so. I thought they might have come off of a hospital tray just because of the way they tasted.
The steak was TERRIBLE! It tasted a lot like fish, which does not seem right to me, because it was meat and NOT a crustacean.
I think the service was not so great because the waiter put bread on my dish when he knew my meal was off the Gluten Free Menu, which was wrong. I think if Carrabba’s have a Gluten Free Menu the staff should know more about gluten intolerances.
Gluten Free Menu: 1 out of 5
Food: 2 out of 5
Service: 2 out of 5
Price: see Dad’s comments
SIDE DISH
A Day In The Life of Gia:
The other day when I was in after care, one of the counselors brought in munchkins for the whole after care to have for snack. When I saw them on the table it popped into my head that it was just another good tasting food I realized I can never have again. Lately, when I see a food I haven’t seen since the time I was told I was gluten intolerant, a little voice pops into my head saying, “This is another thing I just can’t have.” Yeah it’s hard. But like Dad says, “It may be hard, but it’s not impossible”. As I keep blogging I want you to know this is my basic every day.
Thursday, December 3, 2009
Sunday, November 22, 2009
"A new chapter in my life"
Dad says: Today at The Great Food Debate we are going to start a new series of conversations. And while these topics will not be restaurant or recipe reviews, they are about food. We will be letting Gia blog about a recently developed food issue. My wife and I knew there was an issue because Gianna was not feeling well and was suffering from too many head aches for over two months now. We had her tested and when the results came back we were already suspecting what the issue was…Gia’s test came back saying she was gluten intolerant. To be honest, the results did not surprise us all that much because food allergies and intolerances are typically hereditary, and since my wife has them it was very possible Gia did as well.
So starts a new chapter in my daughter’s life. One where she has to give up certain foods she really enjoys and no child should have to go without. Gia already has a leg up on this though. Since my wife has the same issue we are already pro’s at reading labels and understanding how this silent culprit works and how it manages to hide in a good majority of our foods. Because that is the case, Gia has for the most part already been living this lifestyle for a few years now. Is the adjustment still difficult for her?...you bet it is! So she thought it would be a great idea if she could share her day with us all from time to time. She wants everyone to know that it is hard, but not impossible. She also wants her stories to help other kids who may be afflicted with the same issue as she is.
Here are her stories...
Gia says: Recently, I found out that I am Gluten intolerant. Gluten is the protein found in rye, oats, wheat, and barley. Now I can’t have regular breads and delicious deserts. It is kind of hard at lunch and snack time when I’m sitting next to my friends and they’re munching on bagels, cookies, and other treats….meanwhile, I eat rice crackers with ham or pepperoni. Dad recently made a tomato sauce/soup. He also found a gluten free pizza crust. He used the sauce and fresh mozzarella cheese and made me pizza. It was a really happy day because not only did I get pizza I got fuzzy slippers for staying on my new diet. I’m really not sad that I can’t have gluten, I am actually happy because there are still a lot of good tasting foods I can have.
So starts a new chapter in my daughter’s life. One where she has to give up certain foods she really enjoys and no child should have to go without. Gia already has a leg up on this though. Since my wife has the same issue we are already pro’s at reading labels and understanding how this silent culprit works and how it manages to hide in a good majority of our foods. Because that is the case, Gia has for the most part already been living this lifestyle for a few years now. Is the adjustment still difficult for her?...you bet it is! So she thought it would be a great idea if she could share her day with us all from time to time. She wants everyone to know that it is hard, but not impossible. She also wants her stories to help other kids who may be afflicted with the same issue as she is.
Here are her stories...
Gia says: Recently, I found out that I am Gluten intolerant. Gluten is the protein found in rye, oats, wheat, and barley. Now I can’t have regular breads and delicious deserts. It is kind of hard at lunch and snack time when I’m sitting next to my friends and they’re munching on bagels, cookies, and other treats….meanwhile, I eat rice crackers with ham or pepperoni. Dad recently made a tomato sauce/soup. He also found a gluten free pizza crust. He used the sauce and fresh mozzarella cheese and made me pizza. It was a really happy day because not only did I get pizza I got fuzzy slippers for staying on my new diet. I’m really not sad that I can’t have gluten, I am actually happy because there are still a lot of good tasting foods I can have.
Sunday, November 1, 2009
Pow-Pow Pasta
Dad Says:
This is a dish we made up because we had a lot of leftover sliced chorizo from a party the night before. For those of you who don’t know, chorizo is a cured Spanish sausage made from pork. It is exactly like Italian Sopressata but chorizo is made with a lot of paprika which makes it spicier.
We typically make Pasta with Garlic & Oil (a typical, easy Italian pasta dish) but we make it with a lot of red pepper flakes. When we decided to throw the chorizo in the dish it became REALLY spicy, so we decided to name it “Pow-Pow Pasta”…on account of the double whammy factor. After the first attempt we liked it so much we decided to make it again but really draw out the flavor of this delicious Spanish sausage. We added onion to the dish and cooked the chorizo low and slow in the oil along with the onion so we could render the fat and impart the spicy flavor of the chorizo throughout the entire dish. We also added one egg (beaten) to the dish, a lot like Pasta Carbonara; the secret to this is to add a few tbsp of the hot pasta water to the egg mixture to temper the eggs so they do not become scrambled eggs but rather make a silky coating throughout the dish. There are very few ingredients to this dish but it is a nice departure from the typical Italian food.
The other great thing about this dish is that Gia invented it with me. This made her more eager to try it because she had a hand in its creation. Getting your kids involved in cooking is a great way to expand their diet. Most kids won’t eat their veggies or a dish that does not look “chicken nugget-french fry” to them. But when they are able to help out it makes them happier and curious about the dish. There are lots of things I thought she would never eat, but when I allow her to help me she not only tries it but it ends up being something we can now add to our ever expanding menu. Let’s see what Gia says….
Gia says:
Let’s make Pow-Pow Pasta! It is a dish that Dad and I made up.
It has in it chorizo, tomato, onions, red pepper flakes, and a little bit of egg.
Dad told me about the egg and how you don’t want it scrambled or else the whole pot will be filled with scrambled egg, but the dish won’t taste like pasta it will taste like pasta with scrambled egg.
You need to beat it like it is any other egg. Then, instead of putting it in the pot, you take a little bit of hot pasta and put it in the bowl of eggs and the eggs heat up so when you put the egg mixture in the pot it wont become scrambled eggs. Now with the egg in there I think it makes the pasta taste really good.
RECIPE
Pow-Pow Pasta
Ingredients:
· 1 lb of Pasta (Rigatoni work best here)
· 1 large Onion; diced
· 3 cloves of Garlic; minced
· A 6 inch piece of Chorizo; large size dice
· ¼ cup fresh Parsley; chopped
· ½ tbsp Red Pepper Flakes
· ½ cup olive oil
· ½ cup of the pasta water reserved
· 1 egg; beaten
· ½ cup grated parmesan cheese
Method:
1. Cook the past until almost al dente (just before al dente).
2. While the pasta is cooking; in a large pot add the olive oil and chorizo and cook on a low flame to sweat the onions and render the chorizo.
3. After onions and chorizo are cooked; add the garlic and red pepper flakes and cook for about 1 minute.
4. Beat the egg and add a few tbsp of the hot pasta water to temper the eggs. Add the parmesan cheese to the egg mixture.
5. Drain the pasta (reserve ½ cup of the pasta water); add the pasta, parsley and reserved pasta water to the chorizo mixture and toss to coat.
6. Shut the heat off (have a cover ready for the pot) and put the egg mixture in; stir thoroughly to combine, put the lid on and leave it for about a minute (the egg will now be cooked \ serve and eat).
This is a dish we made up because we had a lot of leftover sliced chorizo from a party the night before. For those of you who don’t know, chorizo is a cured Spanish sausage made from pork. It is exactly like Italian Sopressata but chorizo is made with a lot of paprika which makes it spicier.
We typically make Pasta with Garlic & Oil (a typical, easy Italian pasta dish) but we make it with a lot of red pepper flakes. When we decided to throw the chorizo in the dish it became REALLY spicy, so we decided to name it “Pow-Pow Pasta”…on account of the double whammy factor. After the first attempt we liked it so much we decided to make it again but really draw out the flavor of this delicious Spanish sausage. We added onion to the dish and cooked the chorizo low and slow in the oil along with the onion so we could render the fat and impart the spicy flavor of the chorizo throughout the entire dish. We also added one egg (beaten) to the dish, a lot like Pasta Carbonara; the secret to this is to add a few tbsp of the hot pasta water to the egg mixture to temper the eggs so they do not become scrambled eggs but rather make a silky coating throughout the dish. There are very few ingredients to this dish but it is a nice departure from the typical Italian food.
The other great thing about this dish is that Gia invented it with me. This made her more eager to try it because she had a hand in its creation. Getting your kids involved in cooking is a great way to expand their diet. Most kids won’t eat their veggies or a dish that does not look “chicken nugget-french fry” to them. But when they are able to help out it makes them happier and curious about the dish. There are lots of things I thought she would never eat, but when I allow her to help me she not only tries it but it ends up being something we can now add to our ever expanding menu. Let’s see what Gia says….
Gia says:
Let’s make Pow-Pow Pasta! It is a dish that Dad and I made up.
It has in it chorizo, tomato, onions, red pepper flakes, and a little bit of egg.
Dad told me about the egg and how you don’t want it scrambled or else the whole pot will be filled with scrambled egg, but the dish won’t taste like pasta it will taste like pasta with scrambled egg.
You need to beat it like it is any other egg. Then, instead of putting it in the pot, you take a little bit of hot pasta and put it in the bowl of eggs and the eggs heat up so when you put the egg mixture in the pot it wont become scrambled eggs. Now with the egg in there I think it makes the pasta taste really good.
RECIPE
Pow-Pow Pasta
Ingredients:
· 1 lb of Pasta (Rigatoni work best here)
· 1 large Onion; diced
· 3 cloves of Garlic; minced
· A 6 inch piece of Chorizo; large size dice
· ¼ cup fresh Parsley; chopped
· ½ tbsp Red Pepper Flakes
· ½ cup olive oil
· ½ cup of the pasta water reserved
· 1 egg; beaten
· ½ cup grated parmesan cheese
Method:
1. Cook the past until almost al dente (just before al dente).
2. While the pasta is cooking; in a large pot add the olive oil and chorizo and cook on a low flame to sweat the onions and render the chorizo.
3. After onions and chorizo are cooked; add the garlic and red pepper flakes and cook for about 1 minute.
4. Beat the egg and add a few tbsp of the hot pasta water to temper the eggs. Add the parmesan cheese to the egg mixture.
5. Drain the pasta (reserve ½ cup of the pasta water); add the pasta, parsley and reserved pasta water to the chorizo mixture and toss to coat.
6. Shut the heat off (have a cover ready for the pot) and put the egg mixture in; stir thoroughly to combine, put the lid on and leave it for about a minute (the egg will now be cooked \ serve and eat).
Friday, October 16, 2009
The Heartland Brewery \ Chop House
Dad Says:
Guys love beer, and this is not a little known fact. Beer to me is not just something I haphazardly ask for in a bar. Nope, I consider myself a connoisseur of beer…silly you say, not a bit! Beer is every bit as great as wine is to drink and even pairs well with foods. Long gone are the days of saying “I’ll have a Bud”. There are too many wonderful micro-brewery beers out there to choose from. Even some of the larger companies have gotten on the “great tasting beer” bandwagon; brands like Blue Moon and Samuel Adams to name a few. But when it comes to micro-brewery beer there is nothing better, and the Heartland Brewery in NYC has got beer down to a delicious science. They have the typical 5 staples listed from lightest to darkest on the beer menu and they offer seasonal beers which are always changing; beers like “Smiling Pumpkin Ale” and “Old Red Nose Ale” to name but a few. Their 5 staples, which are offered all year round, are all award winners and to be honest I always have a hard time deciding what to order. That is why I suggest when you go there to take the Seasonal Voyage which allows you to go through all the beers in a lightest to darkest order and decide what you like the best. All of their beers are made to pair with menu items and all of their food is top notch restaurant quality fair. They have many locations but I prefer the Union Square local. I am a big fan of their Ginger Chicken Wontons but am just as partial to the Bison Burgers with loads of fixins’. It is a bit pricey and I have never seen a happy hour but if you want to eat great food and knock down a few this place is a must. Do not feel like you cannot take the kids here. Where it is a large scale NYC bar it is also a restaurant. Lets see what Gia has to say…
Website: http://www.heartlandbrewery.com/
Menu: 5 out of 5
Food and Beer: 5 out of 5
Service: 5 out of 5
Price: 3 out of 5
Gia says:
Have you’ve ever been to Heartland Brewery in Union Square ?... well I have. My very favorite thing to eat there are the Sliders. With that I like to have an order of Mozzarella Sticks, and I love how theirs are extra cheesy. I think this combo is fantastic together. If you are in NYC you should stop there.
Extra activity; right outside and in the park is the Farmers Market. I like how they have all fresh fruit, cookies and muffins from many different vendors as you walk by. They have fresh squeezed juices and real honey for you to sample or buy and they are so yummy.
Menu: 5 out of 5
Food: 5 out of 5
Service: 5 out of 5
Price: see Dad’s comments
Guys love beer, and this is not a little known fact. Beer to me is not just something I haphazardly ask for in a bar. Nope, I consider myself a connoisseur of beer…silly you say, not a bit! Beer is every bit as great as wine is to drink and even pairs well with foods. Long gone are the days of saying “I’ll have a Bud”. There are too many wonderful micro-brewery beers out there to choose from. Even some of the larger companies have gotten on the “great tasting beer” bandwagon; brands like Blue Moon and Samuel Adams to name a few. But when it comes to micro-brewery beer there is nothing better, and the Heartland Brewery in NYC has got beer down to a delicious science. They have the typical 5 staples listed from lightest to darkest on the beer menu and they offer seasonal beers which are always changing; beers like “Smiling Pumpkin Ale” and “Old Red Nose Ale” to name but a few. Their 5 staples, which are offered all year round, are all award winners and to be honest I always have a hard time deciding what to order. That is why I suggest when you go there to take the Seasonal Voyage which allows you to go through all the beers in a lightest to darkest order and decide what you like the best. All of their beers are made to pair with menu items and all of their food is top notch restaurant quality fair. They have many locations but I prefer the Union Square local. I am a big fan of their Ginger Chicken Wontons but am just as partial to the Bison Burgers with loads of fixins’. It is a bit pricey and I have never seen a happy hour but if you want to eat great food and knock down a few this place is a must. Do not feel like you cannot take the kids here. Where it is a large scale NYC bar it is also a restaurant. Lets see what Gia has to say…
Website: http://www.heartlandbrewery.com/
Menu: 5 out of 5
Food and Beer: 5 out of 5
Service: 5 out of 5
Price: 3 out of 5
Gia says:
Have you’ve ever been to Heartland Brewery in Union Square ?... well I have. My very favorite thing to eat there are the Sliders. With that I like to have an order of Mozzarella Sticks, and I love how theirs are extra cheesy. I think this combo is fantastic together. If you are in NYC you should stop there.
Extra activity; right outside and in the park is the Farmers Market. I like how they have all fresh fruit, cookies and muffins from many different vendors as you walk by. They have fresh squeezed juices and real honey for you to sample or buy and they are so yummy.
Menu: 5 out of 5
Food: 5 out of 5
Service: 5 out of 5
Price: see Dad’s comments
Tuesday, October 6, 2009
Katz's Deli - NYC
Dad Says:
One look inside Katz’s Deli on Houston Street and a feeling of “old time NY eatery” is the first thing that comes to mind. Everything from the bevy of pictures littering the walls to the old turnstile you walk through on the way in lends to this. The place has been a staple of the New York experience since long before me and will be long after. My Dad had taken me there a few times and my earliest recollection is that of a Corned Beef sandwich that was piled so high I thought it was gong to eat me! As soon as I walk in my first stop is the Corned Beef and Pastrami counter. Ask for one or the other and before you know it the deli worker is tossing hot slices of your desired meat into a small plate right there in front of you while you he makes your sandwich. But we are not talking about one slice and “now please move along”, no…these guys pile it up on that plate while you wait and a good amount of it. So you stand there and eat the delicious slices and by the time the kind Sir is done making your gigantic sandwich you are practically full already (practically). They do not ask for tips but there is a tip jar there next to your now empty plate…needless to say I tip them big out of sheer appreciation from the bottom of my stomach. Everyone has their own spice blend when it comes to making these two classic Jewish Deli items and I have always thought this place to be the most flavorful of all. Ritualistically, just like with my Dad, I now get one Pastrami and one Corned Beef so my Daughter and I can share half and half. This place is a good old fashion NY experience that I highly recommend….as they say at Katz’s “send a salami to your boy in the army!”…let's see what Gia has to say ((FYI; that pic at the bottom of this Blog is of Gia at Katz's Deli))
Website: http://www.katzdeli.com/
Menu: 4 out of 5
Food: 5 out of 5
Service: serve yourself for the most part
Price: 4 out of 5
Gia says:
When I go to work with Dad I am excited because we are always going someplace new and great for lunch. One day Dad took me to Katz’s Deli, he told me used to go there with his Dad all the time. After we ordered my Pastrami sandwich and sat down I was amazed to see how big it was,,,it was piled really high and was really delicious! He got a Corned Beef and we spilt them half and half. They also give you sweet and sour pickles….the sweet ones are my favorite.
Menu: 3 out of 5
Food: 5 out of 5
Service: self serve
Price: see Dad's comments
One look inside Katz’s Deli on Houston Street and a feeling of “old time NY eatery” is the first thing that comes to mind. Everything from the bevy of pictures littering the walls to the old turnstile you walk through on the way in lends to this. The place has been a staple of the New York experience since long before me and will be long after. My Dad had taken me there a few times and my earliest recollection is that of a Corned Beef sandwich that was piled so high I thought it was gong to eat me! As soon as I walk in my first stop is the Corned Beef and Pastrami counter. Ask for one or the other and before you know it the deli worker is tossing hot slices of your desired meat into a small plate right there in front of you while you he makes your sandwich. But we are not talking about one slice and “now please move along”, no…these guys pile it up on that plate while you wait and a good amount of it. So you stand there and eat the delicious slices and by the time the kind Sir is done making your gigantic sandwich you are practically full already (practically). They do not ask for tips but there is a tip jar there next to your now empty plate…needless to say I tip them big out of sheer appreciation from the bottom of my stomach. Everyone has their own spice blend when it comes to making these two classic Jewish Deli items and I have always thought this place to be the most flavorful of all. Ritualistically, just like with my Dad, I now get one Pastrami and one Corned Beef so my Daughter and I can share half and half. This place is a good old fashion NY experience that I highly recommend….as they say at Katz’s “send a salami to your boy in the army!”…let's see what Gia has to say ((FYI; that pic at the bottom of this Blog is of Gia at Katz's Deli))
Website: http://www.katzdeli.com/
Menu: 4 out of 5
Food: 5 out of 5
Service: serve yourself for the most part
Price: 4 out of 5
Gia says:
When I go to work with Dad I am excited because we are always going someplace new and great for lunch. One day Dad took me to Katz’s Deli, he told me used to go there with his Dad all the time. After we ordered my Pastrami sandwich and sat down I was amazed to see how big it was,,,it was piled really high and was really delicious! He got a Corned Beef and we spilt them half and half. They also give you sweet and sour pickles….the sweet ones are my favorite.
Menu: 3 out of 5
Food: 5 out of 5
Service: self serve
Price: see Dad's comments
Monday, September 28, 2009
Yogurberry
Dad Says:
I love yogurt and even better, frozen yogurt. In my journeys around the city I kept walking past a new place called Yogurberry and decided to try it now that my food buddy (the hungry daughter) was at work with me. Her choices were Mr. Softie Ice Cream or Yogurberry; she opted for the healthier choice which was great…how healthy you ask? Well yogurt by itself is very healthy but this place has got some 0g of fat frozen yogurt that is creamy-delicious! It only has 4g of sugar and 25 calories…am I a low fat-fiend, not necessarily, but delicious healthy food is a bonus on any given day. I had a plain yogurt with toppings on it and the yogurt was so tangy and fresh tasting I wanted to order another one...self control advised against it and won for a change as it was very filling. There were a good amount of toppings to choose from (fruit and nuts to stay on the healthy side and Oreo’s, chocolate chips and Captain Crunch cereal if you feel like adding some yummy calories to the yogurt). Let’s see what the girl has to say….
Website: http://www.yogurberry.com/usa/
Menu: 3 out of 5
Food: 5 out of 5
Service 5 out of 5 (1 worker but there were no crowds)
Price: 3 out of 5
Gia Says:
Yogurt rules!.......Today I went to work with Dad and after lunch I wanted Mr. Softy, but he suggested Yogurberry, that’s right you heard me “Yogurberry”…no T in that name….I had peach flavored yougurt with mango and coconut that was really really good. I want to go back next time I come to work with Dad. Like I siad Yougurt rules!!
Menu: 5 out of 5
Food: 5 out of 5
Service 5 out of 5
Price: see Dad’s comments
Friday, September 25, 2009
Babycakes-NYC
Dad Says:
When it comes to deserts the norm would be “waist expanding” goodness…true enough. But in our travels we stumbled upon a bakery that actually makes Gluten Free confections that are not little chubby-bombs but are actually healthier for you and to boot we think they taste better; the bakery is called Babycakes-NYC. Usually GF products are not very good; they are dry, flavorless and break apart like cardboard. This bakery though got it right! We go there for cupcakes that are Gluten, Soy, Egg, Casein, Dairy and Nut FREE, but they have many other delicious desert items that are just as good. Not only are the items delicious but the staff there is beyond helpful and knowledgeable. If you have ANY kind of food allergies or intolerance's this is the place for you…they are there to listen to you! No more depriving yourself of that little treat after dinner…work hard, eat cupcakes! …lets see what Gia says.
Website: http://babycakesnyc.com/
Menu: 5 out of 5
Food: 5 out of 5
Service 5 out of 5 (if I could give them a 10 I would)
Price: 4 out of 5
Gia Says:
We love cupcakes! We found a bakery called Babycakes-NYC. They make gluten free cup cakes, which you would think are not as good as regular cupcakes. But you would be surprised to find out that they are actually tastier than regular cupcakes….and are healthier for you too.
Menu 5 out of 5
Food: 5 out of five (we love their cupcakes)
Service: 5 out of 5
Prince: see Dad’s comments
When it comes to deserts the norm would be “waist expanding” goodness…true enough. But in our travels we stumbled upon a bakery that actually makes Gluten Free confections that are not little chubby-bombs but are actually healthier for you and to boot we think they taste better; the bakery is called Babycakes-NYC. Usually GF products are not very good; they are dry, flavorless and break apart like cardboard. This bakery though got it right! We go there for cupcakes that are Gluten, Soy, Egg, Casein, Dairy and Nut FREE, but they have many other delicious desert items that are just as good. Not only are the items delicious but the staff there is beyond helpful and knowledgeable. If you have ANY kind of food allergies or intolerance's this is the place for you…they are there to listen to you! No more depriving yourself of that little treat after dinner…work hard, eat cupcakes! …lets see what Gia says.
Website: http://babycakesnyc.com/
Menu: 5 out of 5
Food: 5 out of 5
Service 5 out of 5 (if I could give them a 10 I would)
Price: 4 out of 5
Gia Says:
We love cupcakes! We found a bakery called Babycakes-NYC. They make gluten free cup cakes, which you would think are not as good as regular cupcakes. But you would be surprised to find out that they are actually tastier than regular cupcakes….and are healthier for you too.
Menu 5 out of 5
Food: 5 out of five (we love their cupcakes)
Service: 5 out of 5
Prince: see Dad’s comments
Thursday, September 24, 2009
Mashed Cauliflower
A recipe from our upcoming book – “Loving Food Again: Delicious Recipes for Food Allergy and Intolerance Sufferers”:
Dad Says:
Who says kids don’t like to eat their veggies!?...well, OK most kids don’t. But sometimes if you have a few tricks up your sleeve you can convince them to at least try it, the outcome may surprise you. We make Mashed Cauliflower on regular basis. Not only does Gia love it but it is an easy leftover for me to take to work. Mashed Cauliflower is a great side dish when you want to skip the mashed potatoes and it is packed with more nutrients. We use cauliflower, garlic, red pepper flakes, pine nuts and olive oil sea salt and pepper….clearly not a lot going on in this recipe but the honest truth is that good food speaks for itself! So think outside the box a little and you may get your kids to eat their veggies. I will have other veggie tips later on (e.g. Spiced Carrot Puree and Mini Pea Pancakes)....lets see what Gia thinks of it....
Gia Says:
Dad makes Mashed Cauliflower which is our own made up recipe and we put red pepper flakes in it. Dad told me if you put the red pepper flakes in when it’s cooking your whole plate has spicy heat in it, but if you put it in when you’re done you only have spicy bites here and there. I think it’s really good and Mashed Cauliflower is one of my favorite side dishes.
Dad Says:
Who says kids don’t like to eat their veggies!?...well, OK most kids don’t. But sometimes if you have a few tricks up your sleeve you can convince them to at least try it, the outcome may surprise you. We make Mashed Cauliflower on regular basis. Not only does Gia love it but it is an easy leftover for me to take to work. Mashed Cauliflower is a great side dish when you want to skip the mashed potatoes and it is packed with more nutrients. We use cauliflower, garlic, red pepper flakes, pine nuts and olive oil sea salt and pepper….clearly not a lot going on in this recipe but the honest truth is that good food speaks for itself! So think outside the box a little and you may get your kids to eat their veggies. I will have other veggie tips later on (e.g. Spiced Carrot Puree and Mini Pea Pancakes)....lets see what Gia thinks of it....
Gia Says:
Dad makes Mashed Cauliflower which is our own made up recipe and we put red pepper flakes in it. Dad told me if you put the red pepper flakes in when it’s cooking your whole plate has spicy heat in it, but if you put it in when you’re done you only have spicy bites here and there. I think it’s really good and Mashed Cauliflower is one of my favorite side dishes.
Monday, September 21, 2009
The Capital Grill (Philadelphia,PA)
Dad Says:
A Steak House in “The City Of Brotherly Love”; this is a very upscale restaurant for sure, my only issue here was the atmosphere. It had the feel of “old money”, and while I appreciate the fact that the place is in historic Philadelphia, a little more of an updated feel would not be a bad idea in the dinning area. Onto the food…the food was fantastic! The steaks were cooked like I cook them at home and would like to have them cooked everywhere, perfectly! Me, my Wife and my Daughter all had steaks and we all had different cuts, all of which were cooked to our specific preferences the first time!...imagine that, I asked for something medium and I didn’t have to send it back because it came raw…who knew a steak house could do that? My Daughter had Potatoes Au Gratin and I have to say they were like “silky-cheesy love” sliced the thinnest I have ever seen. My Wife and I shared a Cold Fish Platter; every bit of it was as fresh as can be, the lobster portions generous and the oysters were as sweet as the ocean can make them. The topper to this entire event was my side dish of Lobster Mac-n-Cheese which was ridiculously delicious. There were no small shreds of lobster here, just gigantic chunks throughout and the cheese sauce they have on this was beyond decadent. The strangest thing was the trumpet shape of the pasta (which I have never seen before). I could have done without the breadcrumb topping on this dish, but otherwise it had to be the best Mac-n-Cheese I have ever tasted (and I have tasted a lot of them). Quick side note; our server, Matt Snell, was the most pleasant waiter. After spending a great day with the family, to go to a place and to be waited on like a friend is serving you at their house just tops off the day......lets see what Gia has to say.
Menu: 5 out of 5
Food: 5 out of 5
Service: 5 out of 5
Price: 2 out of 5 (Steak House’s are never cheap)
Gia Says:
Recently we went to Philadelphia to go to the Zoo. Afterwards we went to a restaurant called The Capital Grille. Our waiter who served us was very nice, his name was Matt. I had filet mignon and potatoes au gratin. My steak was great and the potatoes were super delicious (maybe the best I ever had!). I also stole some of my Dad’s Lobster Mac and Cheese which was also excellent (really cheesy). All of the food was great and I would love to go back there again.
Menu: 5 out of 5
Food: 5 out of 5
Service: 5 out of 5
Price: see Dad’s comments
A Steak House in “The City Of Brotherly Love”; this is a very upscale restaurant for sure, my only issue here was the atmosphere. It had the feel of “old money”, and while I appreciate the fact that the place is in historic Philadelphia, a little more of an updated feel would not be a bad idea in the dinning area. Onto the food…the food was fantastic! The steaks were cooked like I cook them at home and would like to have them cooked everywhere, perfectly! Me, my Wife and my Daughter all had steaks and we all had different cuts, all of which were cooked to our specific preferences the first time!...imagine that, I asked for something medium and I didn’t have to send it back because it came raw…who knew a steak house could do that? My Daughter had Potatoes Au Gratin and I have to say they were like “silky-cheesy love” sliced the thinnest I have ever seen. My Wife and I shared a Cold Fish Platter; every bit of it was as fresh as can be, the lobster portions generous and the oysters were as sweet as the ocean can make them. The topper to this entire event was my side dish of Lobster Mac-n-Cheese which was ridiculously delicious. There were no small shreds of lobster here, just gigantic chunks throughout and the cheese sauce they have on this was beyond decadent. The strangest thing was the trumpet shape of the pasta (which I have never seen before). I could have done without the breadcrumb topping on this dish, but otherwise it had to be the best Mac-n-Cheese I have ever tasted (and I have tasted a lot of them). Quick side note; our server, Matt Snell, was the most pleasant waiter. After spending a great day with the family, to go to a place and to be waited on like a friend is serving you at their house just tops off the day......lets see what Gia has to say.
Menu: 5 out of 5
Food: 5 out of 5
Service: 5 out of 5
Price: 2 out of 5 (Steak House’s are never cheap)
Gia Says:
Recently we went to Philadelphia to go to the Zoo. Afterwards we went to a restaurant called The Capital Grille. Our waiter who served us was very nice, his name was Matt. I had filet mignon and potatoes au gratin. My steak was great and the potatoes were super delicious (maybe the best I ever had!). I also stole some of my Dad’s Lobster Mac and Cheese which was also excellent (really cheesy). All of the food was great and I would love to go back there again.
Menu: 5 out of 5
Food: 5 out of 5
Service: 5 out of 5
Price: see Dad’s comments
Thursday, September 17, 2009
Bonefish Grill
Dad Says:
Bonefish has a really nice menu with lost of choices. They even have a GF menu (Gluten Free) with loads of choices on it. Out of all the yummy goodness this place has to offer I would have to say the MUST out of the entire menu is an appetizer called “Bang Bang Shrimp”. This concoction is so ridiculously delicious I have to debate every time I go there if I am going to load up on two of them or order one and an entrée…lets see what my Daughter has to say.
Menu: 5 out of 5 (extensive; becasue of their GF Menu)
Food: 5 out of 5
Service: 4.5 out of 5
Price: 5 out of 5 (for seafood place these prices are great)
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Gia Says:
When Dad says we are going to Bonefish I always look forward to having Bang Bang Shrimp….they are nice and spicy! I also like that they give you crayons to draw on the table on their paper tablecloths.
Menu: 3 out of 5
Food: 5 out of 5
Service: 5 out of 5
Price: see Dad's comments
Bonefish has a really nice menu with lost of choices. They even have a GF menu (Gluten Free) with loads of choices on it. Out of all the yummy goodness this place has to offer I would have to say the MUST out of the entire menu is an appetizer called “Bang Bang Shrimp”. This concoction is so ridiculously delicious I have to debate every time I go there if I am going to load up on two of them or order one and an entrée…lets see what my Daughter has to say.
Menu: 5 out of 5 (extensive; becasue of their GF Menu)
Food: 5 out of 5
Service: 4.5 out of 5
Price: 5 out of 5 (for seafood place these prices are great)
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Gia Says:
When Dad says we are going to Bonefish I always look forward to having Bang Bang Shrimp….they are nice and spicy! I also like that they give you crayons to draw on the table on their paper tablecloths.
Menu: 3 out of 5
Food: 5 out of 5
Service: 5 out of 5
Price: see Dad's comments
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