The Culinary Institute of America recently offered a course I took on Gluten Free Baking, with renouned Chef Richard Coppedge as instructor. His cookbook , Gluten-Free Baking with the Culinary Intitute of America , offers recipes that stir up huge amounts of enthusiasm from allergy sufferers…doughnuts, pizzas, breads , brownies, pies, cakes , etc etc…all thoroughly tested and thoroughly indulgent. I loved being amongst a great group of pro chefs for classmates, from all over the USA. Interestingly, most of us were gluten eaters , all of us enthusiastic to develop new skills. No need to fear, guar gum is here.
Touring the area around the Hudson Valley in Spring offered some great pit stops, like for the amazing “fresh-mex & southwestern” flavours of Mexicali Blue in New Paltz. Sushi-grade Tuna Burritos with Wasabi Hot Sauce? Yum
Tuthilltown Distillery was an irresistable destination, using locally grown grains (rye, wheat, corn and barely) used in its Bourbons, and delicious Apple Vodkas. It’s the first distillery built in NY since prohibition (and soon to have a restaurant in its picturesque former grist mill).
The Eveready Diner of Hyde Park worthwhile for the decor…
….but my most welcome breakfast meal by far was the Scrambled Eggs with Morels (mushrooms) with Wild Leeks at Love Bites Cafe in Saugerties, NY. It’s Spring!!
Being back now in Prince Edward County (and Toronto) means preparing the Nook for rental season and heading back into photography studios again. It’s a magical time of year, but we sure need some rain.
Bloodroot at the Nook
