Gluten-free Brassicas Cooking Class with Laura Russell

Laura has a new book coming out in just a few weeks and we’re so excited! She’s going to do a book release cooking demo/instructional class with tasting, of course, at Good Keuken Kitchen Saturday April 5th from 10am to noon. Doesn’t the menu look divine? Check it out here. Register here.

Laura Russell & Brassicas: Cooking the World’s Healthiest Vegetables

MGK_LauraRussellenu:
Charred Brussels Sprouts with Pancetta and Fig Glaze
Roasted Cauliflower with Salsa Verde
Kohlrabi and Broccoli Stalk Slaw
Tatsoi and Blueberry Salad

DICK’S KITCHEN TO OPEN THIRD DINER IN WOODSTOCK

P1000665PRESS RELEASE FROM DICK’S KICTHEN:

PORTLAND, Ore – February 24, 2014 – With a classic diner menu offering freshly prepared and healthy food for everyone, Dick’s Kitchen fills a void in Portland. Now, the locally owned restaurant will offer its 100% natural grass-fed burgers, vegan Coconut Bliss “milkshakes” and air-baked “not-fries” to even more diners looking for a healthy and delicious neighborhood option. Dick’s Kitchen today confirmed plans to open a third Portland restaurant in late spring/early summer on the northeast corner of SE 49th and Woodstock Blvd. Preliminary plans also include a commissary and a community kitchen for recipe testing and classes with health practitioners, authors and leaders in the healthy eating movement. Dick’s Kitchen purchased the site from Marc Gaudin, the founder and former owner of The Joinery.

“We’re very excited about expanding to the Woodstock area, a progressive neighborhood with lots of families who are concerned about eating healthfully,“ says owner Richard Satnick who also founded Laughing Planet Cafe 18 years ago. “Our unique approach to hamburgers and other diner favorites creates a whole new opportunity to entice kids to eat intelligently and happily and potentially avoid future health issues.”

A New Nutritional Paradigm
While researching the connection between his own health issues and diet, Satnick discovered a new nutritional paradigm, popularly called the Paleo Diet. “This represents a major shift in our understanding of the relationship between diet and the major diseases afflicting us today,” says Satnick. “We know that much of the conventional wisdom from the 70s through the 90s about eating healthfully is misplaced, and that eating in a manner consistent with what our species evolved to eat yields a much healthier outcome.”

At Dick’s Kitchen, Satnick created the menu’s favorite comfort foods with this new paradigm in mind. The menu also addresses a number of other dietary issues, from gluten- and dairy-intolerance to veganism and other special dietary needs. “The best part is that all of this healthy food is delicious,” says Satnick.IMG_0640

Dick’s Kitchen proudly features Carman Ranch 100% grass-fed burgers, as well as Kobe beef hot dogs, locally raised water buffalo, venison, elk and lamb in a rotation of “guest burgers” that also includes organic turkey, wild-caught salmon, wild boar and even the “Dork” (a mixture of duck and pork). Vegan options range from a Portobello burger to a tempeh reuben and a host of vegetable side-dish options will satisfy diners from vegetarian to Paleo.

“By re-thinking the all-American favorite, the hamburger, and by using 100% grass-fed beef, we turn the tables on unhealthy fast-food and instead offer a meal that is higher in Omega 3’s, vitamins and minerals than anything out there,” says Satnick. The sourdough-potato bun is lower in gluten than regular bread, and Dick’s Kitchen offers gluten-free buns and “burger bowls” with healthful salads topped with the protein of choice. Even the potato and yam “fries” are not fried, but baked in a convection oven with a tiny fraction of the oil of conventional fries.

Dick’s Kitchen makes its own pickles and kimchee from scratch, which aid digestion, and also serves locally made Lion Heart Kombucha on tap. Cocktails, beer and wine are available, including a gluten-free beer from Harvester Brewing. As befits a true diner, Dick’s also offers milkshakes and a vegan shake made with Coconut Bliss, as well as a host of desserts including the new Paleo Parfait made with maple cashew “cream” sprinkled with cocoa almond “cookie” and topped with raspberry compote.

P1040104About Dick’s Kitchen: The Omnivore’s Solution
Founded in 2010, Dick’s Kitchen is one of the first family-friendly diners in the Pacific Northwest to adopt as its core mission the new nutritional paradigm. It prepares fresh food from healthy, humanely-raised ingredients and it supports farmers and local artisan producers. Best of all, it allows diners of all dietary inclinations to eat at the same table. It is the answer for families with a range of eaters, some of whom might be vegan, gluten-intolerant, or love meat. Dick’s Kitchen is truly the omnivore’s solution. Dick’s Kitchen currently has two locations: 704 NW 21st Avenue, Portland and 3312 SE Belmont, Portland. Subscribe to the Grass-fed Gazette and learn more at www.dkportland.com.

Chef Dori Oliver Cooks Brunch at Harvester Gastropub

And Harvester is at it again…this looks so yum!

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 Harvester Brewing Gastropub’s February Events

Harvester Brewing Gastropub is teaming up with Dori Oliver of Dori’s Gluten-Free kitchen for a special event on February 23rd.

 

 

 

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On Sunday, February 23rd, from 10 AM until 2 PM we are doing the first ever brunch at the Gastropub with the help of Dori Oliver.

February 23rd Brunch Menu:

1st: Sourdough Bread with Jam, Jelly and Marmalade, Awakened Granola with Coconut Yogurt and Winter Fruits

2nd: Rosemary Roasted Purple Potatoes with Clarified Butter

3rd: Tails & Trotters Pulled Pork with Poached Eggs, Hollandaise and Sourdough Squash Biscuits

Pastries will also be available a la carte as well as a few new beverage options.

More Information

For both events we are only taking reservations for groups of six or more. If you have any additional questions, contact the Gastropub at gastropub@harvesterbrewing.com, or call 503-928-4195.

About Dori Oliver

Dori’s Gluten-Free Kitchen does dedicated gluten-free with a traditional, slow-foods twist. We make everything (that we can – legally) from scratch, feature healthy fats and nutrient-dense ingredients. We use only local, pasture-based meats. Since we’re the food cart at the National College of Natural Medicine (in SW Portland) our primary focus is to nourish the future-Naturopathic Doctors and future Chinese Medicine practitioners attending the college – but we love to meet patients from the NCNM clinic, neighbors, and everyone looking for quality dedicated gluten-free food in the city! (We’re located at 049 SW Porter St., in the west parking lot of NCNM.)

About Harvester Brewing

Harvester Brewing is a dedicated gluten-free craft brewery and restaurant founded in 2011. Harvester Brewing’s facility is entirely gluten-free; no gluten is allowed on the premises. Their beers are distributed in OR, VT, WA, Northern ID, BC, and online at http://store.harvesterbrewing.com/

 

Portland Lecture: Anti-inflammatory diets, what YOU need to know

By Jeremy Hyatt

Join us at the studio for a guest lecture with Samantha Brody, ND, LAc on Thursday, January 23 from 6-8 p.m.
Cost is $20 for current Hyatt Training members / $30 for guests.

Chronic inflammation can plague athletes and non-athletes alike. It can impact our sport, and it can impact our day-to-day health, our risk for future illness, and even our state of mind. There are some health conditions that have been long understood to be inflammatory such as arthritis, asthma and allergies. But we now understand that inflammation plays a significant role in a plethora of health conditions including depression, type 2 diabetes, heart disease, autoimmune disease, even Alzheimer’s disease and cancer.

Dr. Samantha will be sharing her expertise about anti-inflammatory diets and the effect in the body of certain foods we eat. Way beyond gluten-free, she will be discussing how foods affect you. Recovery, performance, brain power, etc. Learn how inflammation settles in your bodies and what you can do to treat it, and most importantly, how to prevent it. The presentation will include some of the science of inflammation as well as anti-inflammatory medications, herbs, supplements and nutritional strategies that you can implement right away.

This is a lecture that everyone will get something useful from – not just those eating a particular diet. Dr. Samantha will speak from 6pm-7pm and then we will have a Gluten Free Beer Tasting and social hour sponsored by Harvester Brewing. A chance to catch up with your buddies while you’re not doing lunges.

CLICK HERE TO CONTACT JEREMY TO GET REGISTERED.

Harvester Brewing Press Release

customLogoHarvester Brewing Releases Coffee Pale Ale January 9th

Harvester Brewing is pleased to announce the release of their winter seasonal, Coffee Pale Ale. To create this beer Harvester started with their award-winning Pale Ale and then added cold-brewed coffee from Equal Exchange rather than the dry-hops. The Coffee Pale Ale comes in at 30 IBU and 5.8% ABV.

The combination of Equal Exchange’s Medium Peruvian roast coffee with our Pale Ale was not the original plan for Harvester’s winter seasonal. “Having our own pub gave us the ability to try several coffee/beer combinations and get an immediate response from our fans,” said Harvester’s head of R&D, James Neumeister. He continued, “We had assumed that blending coffee with our Dark Ale would be the obvious winner but no other coffee beer we made matched the positive response we received to this Pale Ale and coffee combination.”

Coffee Pale Ale will be released at Harvester’s gastropub during an event with Equal Exchange on January 9th from 5 pm until 8 pm. Equal Exchange will be bringing chocolate to taste with Coffee Pale Ale and Harvester’s Chef Neil will be creating several food pairings to complement the new release. Bottles of Coffee Pale will head out to retailers the following week.

About Equal Exchange
Equal Exchange, a pioneer in Fair Trade since 1986, is a full service provider of high quality, organic coffee, tea, chocolate and other foods to customers across the United States. 100% of Equal Exchange products are fairly traded, benefiting more than 75 small farmer co-operatives in 40 countries around the world. Beans for this Coffee Pale Ale come from Peru, where Equal Exchange has partnered with Cooperativa Nor Andino for nearly 15 years.

Harvester Brewing Expands Oregon Distribution

Harvester Brewing is pleased to announce that they have expanded their Oregon distribution with new relationships with Fort George Distribution and Summit Beverage Distribution. This latest expansion of Oregon distribution will make Harvester’s beers more widely available to their customers in southern Oregon and the northern coast.

About Fort George Distributing
Fort George Distributing started in 2013 as a craft distributor in Clatsop and Tillamook counties.

About Summit Beverage Distributing
Summit Beverage of Oregon is an Oregon based company doing business throughout the following counties in Southern Oregon: Jackson, Josephine, Klamath and Lake counties. Summit maintains warehouse operations in downtown Medford with direct delivery and merchandising service throughout their four county territory.

This Week Only: Donate $2 (Or More) To Help Send Children To A Gluten- Free Summer Camp!

The website Gluten-Free Saver has teamed up with Van’s Natural Foods to raise money for next Summer’s Celiac Disease Foundation Summer Camp. You can help by donating, and for this week, Van’s will match donations. I don’t know if this link is current, but here is information about the Celiac Disease Foundation Summer Camp. Here is their press release.

There’s an age-old saying that, in my opinion, has never been more true…

“It’s better to give than to receive.”

And the holiday season is the perfect time for you to give back to the community. In the spirit of the giving season, I want to bring your attention to a fundraiser I’m helping promote this week for a great gluten-free cause. This week only, giving just $2 of your hard-earned money will go toward providing scholarships for children to attend a gluten-free summer camp hosted by the Celiac Disease Foundation (CDF) next summer in Southern California.

But this week, donating $2 doesn’t mean you’re just donating $2… This week through Sunday, December 25, Gluten-Free Saver has partnered with Van’s Natural Foods to raise money to send children to next summer’s CDF-sponsored summer camp, and Van’s is matching all donations up to $1,000! The goal is to raise $2,000 – and when you donate $2, you’re really contributing $4. You can read more about the fundraiser here: www.glutenfreesaver.com.

The summer camp will be held in San Bernardino in Southern California from July 30 to August 3, 2012, and it’s open to all 7-15 year old gluten intolerant and gluten-sensitive children – not just those diagnosed with celiac disease.

Sure, receiving gifts this time of year is always fun, but the feeling of knowing that your generous donation of just $2 can bring a tremendous amount of joy to a young child… well, now that’s priceless. Please help reach the goal of donating $2,000 to the Celiac Disease Foundation this week. Every $2 helps.

YES! I want to help send a child to a gluten-free summer camp and donate $2 right
now!

P.S. 100% of all donations will go directly to CDF.

P.P.S. If you’re feeling extra generous this holiday season, you aren’t limited to
donating just $2 – you can give as much money as your heart desires!

Support the Arts in Portland – Follow the Creative Advocacy Network on Twitter

Hey everybody. Here’s another “not exactly gluten-free” but something we want to support. A Portland arts organization, the Creative Advocacy Network is looking for your support. What do they need? Just a follow in Twitter, and a Like on Facebook. If you’re wondering about the organization itself, I think that all you need do is check out the board of directors, here.

Click this link and then follow CAN on Twitter. If over 2500 people follow the organization by December 31, CAN will receive funding from the City of Portland.

Things We Like: Work on Your Career

This is the first of what we hope are many future posts where we share resources and things that we think are great and/or would be useful to our readers, even when it isn’t exactly about being gluten free. This item is just in time for your New Years resolution to boost/change/rethink your career, or if you are just hunting for a job. I’ve used their services in the past and have found them to be very useful. Here’s the blurb:

Carpenter Smith Consulting is offering free weekly tips to help people create career success in the new economy. These tips are nuggets pulled from 20 years of experience helping people find meaning and satisfaction in their work lives. To get the tips emailed to you each week click here to add your name to the list. There is no fee for this service.

Carpenter Smith Consulting is a Portland based business that inspires leaders and changes lives through career consulting, executive coaching, leadership development, and business consultation.

This has already started, so sign up now.

Carpenter Smith Consulting, LLC
516 SE Morrison, Suite 830
Portland, Oregon 97214
Voice: 503.274.9447
Email: contact@carpentersmith.com

Product Review: Pao Bread

Pao Bread is a Brazilian cheese bread snack that is commonly sold by street vendors. Now, thanks to Portland entrepreneur Jewelie Schultz, you can get some gluten free and much closer to home. Pao bread, known as pao de queijo in Brazil, is normally made with tapioca starch, cheese, and eggs, so Schultz didn’t have to modify the recipe to make it gluten-free. She did have to discover the right kind of cheese combination to get an authentic flavor. The product is manufactured in a dedicated gluten-free facility here in Portland.

The bread comes pre-measured into balls, frozen, and ready to bake. They take about twenty minutes to bake and are crisp on the outside and chewy on the inside. We got our hands on some samples courtesy of the baker herself (see our disclosure policy) and tried them out. We also gave some to a few of our friends and taste-testers. Here’s what it looks like fresh out of the oven.

After a bite…

What these totally remind me of is a snack I used to make for myself when I would get home from high school. My friends and I would get home, go to the kitchen, wrap some cheddar cheese in a wheat tortilla, and microwave it. If you microwaved it correctly, the cheese would bubble and the tortilla would be delicious. They also taste kind of like goldfish crackers, but are much more of a texture sensation. Everybody we had try them, including ourselves, thought they were good. Schultz lived in Brazil as an exchange student, and did her best to come up with a recipe that tasted authentic.

Here’s a list of the ingredients: tapioca starch, eggs, safflower oil, cheddar cheese (cultured milk, salt, enzymes, annatto (color)), Parmesan cheese (pasteurized part-skim milk, cheese cultures, salt, enzymes), milk, water, kosher salt. The ingredient list is pretty short, and there isn’t any leavener. I was going to say that they’re pretty allergen-free until I noticed that they’ve got egg and dairy. On the minus side, the number one ingredient is tapioca starch, which we’ve discussed before, and has almost no nutritional value. Thanks to the eggs and the cheese, though, this probably isn’t as bad as a lot of the gluten-free breads out there. And hey! – We’re talking about a snack here, anyway.

And as a snack, it’s pretty hard to go wrong with something like this. They’re quick, easy to make, and kind of fun. They’re locally made, which is cool. I always like supporting local small businesses. Paobread is available at the Portland and Lake Oswego Lamb’s Markets, the Eastmoreland Market, and the Alberta Co-Op, among other places. You can also get them at the Moreland and Montavilla Farmers Markets. See their website for more details on where to buy. Here’s their website for more information.

News Bites: GIG Pancake Breakfast this Weekend

Gig Pancake Breakfast at Lingonberries

The Portland Metro Gluten Intolerance Group (GIG) is having the first of two pancake breakfasts this Saturday (the 17th) at Lingonberries Market in Vancouver. This weekend they will be using mixes from Bob’s Red Mill, Laurel’s Sweet Treats, and Kinnikinnick. Dairy free options will be available. The cost is $5 per person – $12 max per family. (I can’t say for sure as of this writing, but I can only imagine that the proceeds from this event will go to support the Portland GIG.) I wish that I could attend, but I’m still working on losing weight and can’t do the maple syrup! Here’s the relevant info:

Where: Lingonberries Market – 6300 NE 117th Ave – Vancouver WA 98662
When: Saturday, July 17 9:00 AM to 11:00 AM
Contact: christina@lingonberriesmarket.com or call (360) 260-4411

The next GIG Pancake Breakfast is scheduled for August 21. We’ll try to remember to give everybody notice the week before.