Table Talk » Gluten-free culinary heaven (part 2)

One week ago I was enjoying a gluten-free feast as part of the Gluten-Free Culinary Summit. The theme of the Gala dinner was "For the Love of Gluten-Free Italian Cuisine". Seriously, it was the best meal that I've had in recent history.

Here's the menu:

Farinata
Chef Walter Potenza, Walter's Ristorante d'Italia
A chickpea bread with herbs. We drizzled it with olive oil. Everyone wanted more, but alas, there was only one piece per person. That was a good thing because the feast was just beginning. The bread was dense, about an inch thick. Chickpea flour has a distinct, but delicious taste. It's very common in Italian households. I want to make this bread for my dad. His family is from Sicily. He loves chickpeas, but I don't know if he's ever had a bread like this.

Antipasti
Italian Sausage and Porcini Zuppa with Roasted Polenta
Chef Lee Tobin, Whole Foods Gluten-Free Bakehouse
This rustic soup was perfectly seasoned. A bowl of this would make a hearty lunch or dinner. The delicious broth was swimming with bits of sausage, mushrooms, vegetables, and cubes of polenta. Our table finished every last bit.

Roasted Artichoke Dip with Bread Crumb Topping
Carol Fenster, Cookbook Author
Who doesn't love artichoke dip? It was served with zucchini rounds and red pepper slices. Garlicky and delicious.

Secondo
Braised Chicken with Sicilian Olives and Tiny Potatoes
Jacquline Mallorca, Cookbook Author

Chianti Braised Short Ribs with Creamy Parmesan Polenta
Chef Robert Landolphi, University of Connecticut

Seared Mushroom, Pea, and Carrot Risotto Cake with Spicy Tomato Relish and Goat Cheese
Chef Joef Schaefer, Walt Disney World Resort

We thought that we would each have to pick one of these dishes and everyone was struggling with that decision, but, when it was time for this course, they announced that these dishes would be served family-style so that we could try each one. What a relief! The chicken and short ribs were served family-style and everyone was served a dish with a small risotto cake. It's hard to say which dish was my favorite. Each was beautifully executed. I think I'll give a slight edge to the short ribs. But then again, I would be delighted to be served the chicken or the risotto cake over and over again.

Dolci
Chocolate Molten Cake
Chef Richard Coppedge, The Culinary Institute of America

Tiramisu Trifle
Pastry Chef Mary Schaefer, Walt Disney World Resort

Fruit Sorbets
The Biltmore

The desserts were presented as bite-sized, which was perfect after this rich and delicious meal. The chocolate cake melted in my mouth. The tiramisu was redolent with espresso. The hotel provided adorable molded fruit sorbets for diners who could not have the dairy or eggs in the other desserts.

I wish I had written this last week when the meal was fresh in my mind. I hope that we will get the recipes from dinner because these dishes are ones that I would love to make at home and for my clients.

This dinner was outstanding and proof that gluten-free food does not have to be plain or boring. Dinner was a celebration of deliciously prepared gluten-free food. The diners loved every bite.

Part 3 will cover Sunday's hands-on holiday baking session.

Posted September 27, 2008 8:05 PM in Gluten-Free, Miscellaneous

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1 Comment(s)

MarcyK said… (on September 27, 2008 at 22:54 PM #)

OMG - this just brings back memories of that zuppa! I can't wait to get the recipes because the risotto cakes will be my first one to try. What a wonderful journey you have written and created for us. You didn't leave out anything! :)


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