With the profound rise of Celiac Disease and other sensitivities, many restaurants have made an extra effort to accommodate those who suffer from the effects of gluten. A Kansas City restaurant group is doing just that by creating menu items that are tasty for all and inclusive for those with eating restrictions.
W. Vinzant Restaurants owns a handful of popular dining spots in the KC Metro area: Louie’s Wine Dive, Gram & Dun, BRGR and more. Their commitment to customers is the driving force behind their recipe choices, especially at Louie’s Wine Dive.
“They [customers] love it because when you have a gluten-free allergy, you aren't always able to go out to eat and get something that's more than a salad,” social media director Mikita Burton said. “At Louie's, you can get apps, entrees and desserts.”
A crowd favorite and personal pick for Burton is the fish & chips, breaded with champagne and rice flour.
“The fish is fresh and light and not too fishy. It tastes amazing and nobody knows it's gluten-free by taste, it's just good food,” Burton said.
As the holidays approach, Burton is proud that families can gather together at any of their restaurants and not worry about the members who eat gluten-free.
Enjoy these delicious recipes from W. Vinzant Restaurant Group.
CRISP PECAN BRUSSELS SPROUTS
Ingredients:
1 bushel of Brussels
1/4 cup of pre-candied pecans
Sweet Serrano sauce:
- 2 & 1/3 cups water, divided
- 2 cups rice wine vinegar
- 2 cups granulated sugar
- 4 teaspoons salt
- 4 fresh serrano peppers, stems removed, minced
- 6 cloves garlic, peeled and minced
Shaved green onion
Sprinkled parmesan
Directions:
Bake Brussels at 350 for 20 minutes or until fork tender. Toss in Sweet Serrano sauce and pecans. Top with
shaved green onion and sprinkled parmesan.
FIG & WHIPPED RICOTTA SALAD
Ingredients:
1/4 pound of fresh figs
1/2 cup of blueberries
3 tablespoons of whipped ricotta
1 bag arugula
3 tablespoons toasted/crushed pistachios
1 package prosciutto
Honey rosemary vinaigrette:
- 3 tbsp. apple vinegar
- 6 cloves garlic, peeled and minced
- 3 tbsp. honey
- 1¼ dl. grape seed oil
- 2 tsp. rosemary, finely chopped
Directions:
Blend vinegar and honey in a measuring cup using a handheld blender. With the blender still running, add oil drop by drop to start, then more gradually. Add rosemary, salt and pepper to taste. Bake one package of prosciutto at 350 for 4 minutes or until crispy.