Contributors to Let’s Eat Out! Series

Contributors for International Cuisine Reviews

The following chefs, restaurant professionals and cooking schools have reviewed the respective seven cuisines and have provided their knowledge and expertise to help ensure that this information is as accurate as possible.

American Steak and Seafood Cuisine

• Tim Gannon—Founder and Executive Chef: Outback Steakhouse® headquartered in Tampa, FL US
• domenica catelli—Chef: domenica’s way in Houston, TX US

Phone: 813-282-1225
http://www.outbacksteakhouse.com

In 1988, three fun-loving entrepreneurs who believed in serving consistent high-quality food at reasonable prices in a casual, relaxed atmosphere founded Outback Steakhouse® in Tampa, Florida. With the free-spirited attitude of the Australian lifestyle in mind, they created generous portions of steaks, chicken, ribs, seafood and pasta with big, bold flavors, hand-made seasonings and sauces, served with a unique, “no worries” hospitality.

Today, Outback Steakhouse® owns and operates nearly 800 Outback units across the United States and internationally through joint venture partnerships and existing franchise agreements. Its growing family of restaurants has expanded to include Carrabba’s Italian Grill, Fleming’s Prime Steakhouse and Wine Bar, Roy’s Restaurants, Lee Roy Selmon’s, Bonefish Grill, Cheeseburger in Paradise and Paul Lee’s Chinese Kitchen.

Outback Steakhouse® introduced a gluten-free menu in an effort to accommodate the special dietary needs of its customers. Remember to involve a manager when you dine at Outback Steakhouse®, as they are well trained in food allergies and will help to ensure a gluten-free dining experience for you. Visit the company website for a listing of specific locations and the most up-to-date gluten-free menu.

Previously, domenica was the executive chef at the Stanford Inn in Mendocino, California. She has worked on food segments for the Oprah Winfrey show. She is a recipe developer for the James Beard Award Winning cookbook, Back to the Table, by Art Smith, Oprah Winfrey’s chef. Along with chefs such as Jamie Oliver, Tyler Florence and Sarah Moulton, domenica is a member of the chef’s advisory board for Common Threads, a non-profit organization dedicated to improving children’s lives by embracing diversity through food and other artistic expression as a vehicle for positive change. She is the Women Chefs and Restaurateurs scholarship recipient and was trained in organic farming while in Italy. domenica resides in Houston, Texas with her husband Michael and daughter Chiara. She contributes to the Houston Farmers’ Market and collaborates with Monica Pope, a premier chef with national acclaim.

Chinese Cuisine

• P. F. Chang’s China Bistro®: headquartered in Scottsdale, AZ US
• Sueson Vess—Founder and President: Special Eats™ in Chicago, IL US

Phone: 602-957-8986
http://www.pfchangs.com

Founded in 1993, P.F. Chang’s is a US-based restaurant chain that has been embraced by diners across the country. The goal of a P.F. Chang’s meal is to attain harmony of taste, texture, color and aroma by balancing the Chinese principles of fan and t’sai. Fan foods include rice, noodles, grains and dumplings, while vegetables, meat, poultry, and seafood are t’sai foods.

P.F. Chang’s cuisine is reflective of China’s evolving culinary landscape. The menu features traditional Chinese offerings and innovative dishes that illustrate the emerging influence of Southeast Asia on modern Chinese cuisine. P.F. Chang’s chefs are respectful of the culture and traditions that are behind the dishes they prepare. Working in a dramatic exhibition kitchen, they use Mandarin style wok cooking to prepare the dynamic menu. Using only the freshest, highest quality ingredients, their chefs create lightly sauced dishes that allow natural flavors to emerge and stimulate the senses.

The recommendations for gluten intolerant diets at P.F. Chang’s China Bistro were developed because they were receiving an increasingly large volume of requests via their website for information on dishes that were or could be made gluten-free.

Because every dish at P.F. Chang’s is made to order, P.F. Chang’s has always been able to accommodate their guests’ dietary needs and preferences. When P.F. Chang’s started researching the issues regarding gluten-free diets, they felt it would be best to design a menu that their guests with intolerance to gluten could specifically ask for and order from. The menu has been available since March 2003 and the feedback P.F. Chang’s has received from their guests in over 100 locations has been extremely positive.

Remember to involve a manager when you dine at P.F. Chang’s, as they are well trained in food allergies and will help to ensure a gluten-free dining experience for you. For a listing of specific locations and the most up-to-date gluten-free menu, visit the company website.

When Sueson was diagnosed as gluten intolerant she resolved to be the best possible gluten-free cook so no one would realize they were eating “special food”. As a past restaurateur and chef with 25 years experience in marketing and training, teaching others to embrace gluten-free living is the fulfillment of her dream. Additionally, Sueson leads a support group and provides consulting/training services to restaurants, grocery retailers and corporations.

Sueson helps those with food allergies, celiac / coeliac disease and/or parents of children on the autism spectrum by teaching gluten-free/casein-free (GFCF) cooking classes, developing delicious recipes and providing instructions for meal planning. The learning process addresses understanding and accepting the changes associated with the new lifestyle, as well as:

• Increased awareness of new or unfamiliar products and ingredients
• How to shop with confidence and improve label reading skills
• Where to locate products and ingredients
• Healthy product substitutions
• Creating a safe kitchen, free from cross-contamination
• Tips for traveling and eating in restaurants

French Cuisine

• Nicolas Bergerault – Founder and President: L’atelier des Chefs in Paris, France
• Stephane Tremolani – Former Executive Chef: French Embassy in Rome, Italy

Phone: 33 01 53 30 05 82
http://www.atelierdeschefs.com

L’atelier des Chefs is headquartered in the 8th arrondissement of Paris, within walking distance of the Champs Elysées. Founded by Nicolas Bergerault and his brother François, it is a new style of cooking school targeted at younger generations (aged 25-45). Classes are for those who enjoy the art of cooking, as well as those who have never learned. The goal of L’atelier des Chefs is to bring people back to the kitchen, while re-discovering the pleasure of cooking.

L’atelier des Chefs offers five classes a day, ranging from 1/2-hour to 2-hour courses, six days a week in an open garden setting complete with sky lights, racks of wine and fine grocery products. This “à la carte” program allows students to have a “hands-on” approach to cooking; thereby engaging students in the creative world of the culinary arts. L’atelier des Chefs partners with major specialty food manufacturers and takes pride in building its classes around these high quality ingredients, along with common items found in your kitchen, to make the learning experience as accessible as possible.

Courses are taught in French; however, most of the chef-instructors also speak English or Italian. Since cooking classes are a collaborative effort, L’atelier des Chefs is the perfect environment for corporate team-building exercises for up to 100 people. L’atelier des Chefs has also been featured in many periodicals including Le Figaro, The Christian Science Monitor, The Beautiful Life and Periscope. Visit the company website for class descriptions, course schedules and specialized corporate events.

Stepane Tremolani
Stephane Tremolani received his degree from the famed Le Lycée Hôtelier de Nice and traveled the world perfecting his culinary knowledge as a private chef to an international businessman. While in New York City, Stephane had the opportunity to create gastronomic adventures for many major celebrities and socialites. Most recently, he served as Executive Chef at the French Embassy in Rome, also known as the “Palazzo Farnese.” Stephane was raised in Grasse, which is located in the south of France. He is a dual citizen of both France and Italy, through his mother’s family from Provence and his father’s wine-making family from Perugia.

Before he began his life in the kitchen, he worked in the perfume industry. Having a highly developed sense of smell, he skillfully mixed new fragrances in both Grasse, the birthplace of perfume, and in Paris. In recognition of his talent as an artist, he was selected by the Cultural Council of Southeast France to create hand-painted religious frescos in ceramic to adorn the walls of the “Chapelle Sainte Croix,” a 15th century church in Guillaumes, during its restoration. His ceramics studio is currently located in Grasse, outside Nice.

Indian Cuisine

• Samir Majmudar—Owner: Rani Indian Bistro in Brookline, MA  US
• Tariq Zaman—Owner: The Spice Company in Moseley, Birmingham, UK

Phone: 617-734-0400
http://www.ranibistro.com

Located in the Coolidge Corner area of Brookline, Massachusetts and easily accessible from downtown Boston, Rani Indian Bistro specializes in Hyderabadi cuisine from the Andhra Pradash State of India. Restaurateur Samir Majmudar worked for years in the hotelier industry in India before moving to the States to continue his career. He has owned and operated a number of restaurants in the Boston area prior to focusing all of his energy on Rani.

Along with his wife, Prakruti, a strict vegetarian who specializes in the preparation of vegetarian items, and Head Chef Paul Gomes, Samir brings a great enthusiasm for food from his native land, as well as a passion for wine. Hyderabadi cuisine combines Hindu and Muslim influences, offering many vegetarian items, as well as a host of savory chicken and lamb dishes. Chilies and nuts play a large part in the preparation of their dishes; however, each is carefully marked on the menu as a courtesy for those adhering to specialized diets. There are many options that do not contain nuts or are mild in flavor for those who are not fond of spicy food.

The chefs at Rani Indian Bistro make an effort to carefully combine ingredients in each dish, so you can capture the essence of every herb or spice in a way that makes you truly appreciate the dedication and pride that goes into their food. Rani is open daily for lunch from 11:30 a.m. to 3 p.m. and dinner from 5 p.m. to 10:30 p.m.

The Spice Company
The Spice Company is the latest joint venture between Tariq Zaman and Lynne Brooks. Tariq’s previous experience includes Spice Avenue and the Spice Exchange, plus he has extensive knowledge of the hospitality sector. Tariq and Lynne’s view of the restaurant business is good food and good company—a view that has earned them five star ratings by restaurant critics. Their approach to The Spice Company is a commitment to all things fresh and modern.

The Spice Company is located in the popular and eclectic village of Moseley, only 2 miles from Birmingham city centre. The restaurant features authentic Indian cuisine, highlighted by a wine list that includes “New World” wines from Chile and Argentina, as well as standard favourites from Australia, France, Italy and New Zealand. It is due to open in September 2005 and is set in a historic building, which has been transformed into an ultra-modern lounge and restaurant. The Spice Company will be open Monday through Saturday from 11 a.m. to 2:30 p.m. for lunch and 5:30 p.m. to 11 p.m. for dinner.

Italian Cuisine

• Arber Murici—General Manager: Lumi in New York, NY US
• Stephane Tremolani—Former Executive Chef: French Embassy in Rome, Italy

Phone: 212-570-2335
http://www.luminyc.com

With a focus on regional Italian cuisine, Lumi is located in the heart of New York City’s Upper East Side and was featured in Patricia Cornwell’s book, Food to Die For. Set in a charming townhouse, it features two dining rooms and an outdoor café. Lumi was opened to the public in April of 1995 by restaurateur Lumi Devine whose previous experience included Il Cantinori, Sapore di Mare, Le Madri and Cocco Pazzo. The restaurant is operated by Lumi herself, along with her management team of Chef Daniel Catana and General Manager Arber Murici.

In addition to its popular regional Italian cuisine, Lumi features an eclectic, ever evolving wine list representing growing regions from America, France, Italy and Spain. Your host, Arber Murici will personally guide you through the wine list or perhaps offer you a special selection from his reserve list.

Lumi is proud to be part of the Westchester Celiac Sprue Support Group’s Gluten-Free Restaurant Awareness Program. A gluten-free menu is available daily and features many specialties typically avoided by people with gluten and wheat allergies such as soups, pasta, gnocchi, Osso Bucco, meat and fish entrees with sauces, lamb chops, flourless chocolate cake, gelato and sorbeto. Lumi is open daily from 11:30 am to 11:30 pm or later.

Stephane Tremolani
Refer to the French cuisine description for Stephane Tremolani’s culinary experience as former Executive Chef at the French Embassy in Rome, Italy.

Mexican Cuisine

• Freddy Sanchez—Owner and Chef: Adobo Grill in Chicago, IL US
• The Crawley Family: El Sombrero Patio Cafe in Las Cruces, NM US

Phone: 312-266-7999
http://www.adobogrill.com

As part of the daVINCI Group, Adobo Grill first opened its doors to the public in 2000. Adjacent to Piper’s Alley in Chicago’s Old Town district, the restaurant is set in an urban atmosphere complete with exposed red brick, Southwestern colors, bright Mexican inspired artwork and two vintage bars featuring over 90 tequilas. Specializing in authentic regional Mexican cuisine, Adobo serves everything from its signature table-side prepared guacamole to Oaxacan black mole with epazote-infused black beans.

Owner and Chef Freddy Sanchez created a gluten-free menu to provide Adobo’s gluten intolerant guests with many choices ranging from guacamole, ceviche, and enchiladas to other popular Mexican specialties such as tamales, rellenos and jicama-mango salad in pumpkin vinaigrette. The “FiestAdobo” vibe caught on and a second Adobo Grill opened in Chicago’s Wicker Park neighborhood during the summer of 2004.

The daVINCI Group’s first restaurant was VINCI, an Italian establishment opened in 1991 by chef/owner Paul LoDuca. VINCI has been offering a gluten-free menu for many years, so gluten intolerant guests can still enjoy wonderful Italian dishes, such as polenta, pasta dishes and panna cotta dessert.

Visit the company’s web sites for the most up-to-date gluten-free menus.

El Sombrero Patio Cafe currently does not have a menu for those following specialized diets. However, they hope to implement one by the end of 2005 for their customers with food allergies. Their hours of operation are Monday through Thursday from 11 am to 8:30 pm and Thursday through Friday from 11 am to 9 pm. The restaurant is closed on Sundays and holidays.

Thai Cuisine

• Pam Panyasiri—Owner and Chef: Pam Real Thai Food in New York, NY US

Phone: 212-333-7500
http://www.pamrealthai.com

Located on the western fringes of midtown Manhattan, or “Hell’s Kitchen” as the locals still refer to it, is the famed Pam Real Thai Food restaurant, which opened in 2001. Owned by Chef Pam Panyasiri and her husband Ron, Pam Real Thai Food is a restaurant beloved by New York food aficionados. The New York Times’ food Critic Mark Bittman declared it, “...one of the strongest contenders for the title ‘Best Thai Food in the City’.” Chef Panyasiri and her restaurant have been featured in many of the city’s other newspapers, restaurant guides and radio stations including AM New York, The Daily News, The New York Post, The Village Voice and Zagats.

Chef Panyasiri’s recipes are inspired by her mother’s cooking, which she enjoyed daily while growing up in Bangkok, Thailand. These recipes have changed very little over the years and she has learned to be pragmatic in the kitchen due to the lack of availability of traditional Thai ingredients. In fact, her father still sends 10-pound bags of dried authentic Thai chili peppers every month from Thailand. Chef Panyasiri prides herself on using only the freshest ingredients available in New York and very rarely uses canned or pre-made ingredients. As an example, she squeezes over a case of fresh limes daily for her dishes!

Since most of her dishes are made to order, Chef Panyasiri often caters to guests with food allergies. “No peanuts, no problem!” she says with a smile. Daily specialties include spicy Larb Gai and her famous Ox Tail Soup. Seafood lovers will be impressed with her Crispy Whole Fish, which is available with eight different sauces. Pam Real Thai Food is open daily from 11:30 am to 11 pm.

Contributors for Other Content Reviews

The following contributors have provided their health and dietary insights to the development of this book series.



Phone: 773-702-7593
http://www.celiacdisease.net

The University of Chicago Celiac Disease Program (UCCDP) serves children and adults throughout the United States. Its mission is to raise diagnosis rates for celiac disease and meet the critical needs of people with the condition, through education, research and advocacy. There are currently five primary areas of focus including: the celiac disease information line, gluten-free care package program, annual celiac blood screening, patient and professional education and celiac disease research.

The information line provides medical information to help people receive a timely celiac diagnosis and counsels physicians with questions about celiac disease testing. The care package is a basket of food and resource materials to instruct newly diagnosed patients and dietitians on the gluten-free diet. The free blood screening draws participants throughout the United States. It helps families overcome problems with insurance and individuals by providing test results in order to encourage their doctors to diagnose them. A team of speakers works year-round to educate medical professionals, people with celiac disease and the public about diagnosing and treating this condition. The University of Chicago has one of two research teams in the world that is working to understand the nature of the immune system in the gut and the earliest response of the intestine to the presence of gluten.

Michelle Melin-Rogovin, the executive director of UCCDP, manages these programs and works with Dr. Stefano Guandalini, the section chief of gastroenterology, hepatology and nutrition at the University of Chicago’s Comer Children’s Hospital. As the founder and director of the UCCDP, Dr. Guandalini has studied the condition and diagnosed patients for over three decades. He is also a professor of pediatrics at the University of Chicago, Pritzker School of Medicine and the immediate past president of the Federation of International Societies for Pediatric Gastroenterology, Hepatology, and Nutrition.

Gluten-Free Diet: A Comprehensive Resource Guide (2005 edition) by Shelley Case, RD, includes the gluten-free (GF) diet by food groups, foods and ingredients allowed, to avoid and to question; US and Canadian labeling regulations; nutrition information; shopping and meal planning guidelines; cross contamination issues; use of alternative grains; recipes; over 1900 GF specialty products listed by company, product name and package size; directory of more than 160 American, Canadian and international companies; resources (cookbooks, books, magazines, newsletters, websites, celiac groups) and more! This national best seller is an excellent reference for every person with gluten intolerance, health professional, culinary professional and food retailer who needs comprehensive information on this complex diet.

Shelley and her work have been featured on the NBC Today Show and in publications such as Gastroenterology, Practical Gastroenterology, Today’s Dietitian, Canadian Living Magazine and The Toronto Star newspaper. She is also a member of the medical advisory boards of the Celiac Disease Foundation, Gluten Intolerance Group of North America and the Canadian Celiac Association, as well as the advisory board of Living Without magazine.

New Vitality Health Foods, Inc
Phone: 708-403-0120
http://www.newvitalityhealth.com

Barbara developed her own personal style of natural wellness and opened New Vitality Health Foods, in 1988. The store flourishes as an educational and nutritional center now run by her daughter, Diana Sourek, MS, CNC, Nutritional Consultant. New Vitality Health Foods provides an extremely large variety of gluten and allergy-free product selections.

Barbara currently directs her own wellness center, Vital Health, Inc., that addresses a whole body approach to health with the intention of facilitating well-being and optimal health amongst her 5000-plus clients. Her advanced levels of education and training in many established integrative therapies, along with her practical experience and caring ways, puts her services in high demand. Vital Health’s specialties include: Electrodermal Screenings, Sensitivity Screenings, Iridology, NES, Naturopathy, Nutrition, EAV, SKASYS, Neuroemotional Therapy, Neuromodulation Technique, Cold Laser Therapy, Emotional Stress Integration and Neuro-link Technique.

Barbara has taken a non-invasive approach in identifying food intolerance in the body and has appeared on an ABC-TV special presentation of Healthbeat entitled, “Food for Thought”.