Antica Trattoria Review

Jason here. Kayleigh and I took a trip down to San Diego to visit some family. While we were there, we had the fortune of visiting some wonderful gluten friendly restaurants. The last place we visited was a restaurant by the name of Antica Trattoria.

Antica Trattoria is an upscale Italian restaurant which also has a selection of fine wines. Not being a big wine connoisseur myself, I opted out of drinking this night, so will let Kayleigh speak to the drinks. I did however, order some capellini made from gluten free pasta. The price point was about where I would expect it for a nice Italian restaurant, even after the additional charge to substitute gluten free pasta.

While you can by gluten free pasta from the store, it always seems to just taste better somehow at a restaurant. Our waiter was friendly, and confirmed the dish was entirely gluten free once I made the substitution. Italian restaurants are traditionally hard for me to eat at, as few offer gluten free options. It was nice to finally sit down and enjoy some pasta again. Back when I could enjoy it, I was a big fan of angel hair pasta, so I was a little disappointed when I found the pasta substitution was only penne. While it makes perfect sense, it is something to be aware of when you make your order.

The capellini dish tasted great. It caught my attention as it contained what I would have added if I was making my own pasta dish from scratch. Primarily the mushrooms and shrimp. Something I could never have pulled off was the garlic and chardonnay lobster broth sauce. Along with the fresh tomato, it gave the dish something in the middle of a traditional red pasta sauce, and a creamy white sauce.

As an aside, I am getting slightly better at de-shelling shrimp using only a fork and knife, but I still feel quite clumsy at it. I’m sure I can’t be the only one that finds that awkward. Also, I’m still not sure where to place the shell after I peeled it. I still haven't managed to deshell a shrimp with chopsticks, though...

Kayleigh here. I admit, I rarely order the same alcohol twice- not because I have yet to find one that I like, but because I just love trying new ones and expanding my knowledge and palate. The wine list here focused mostly on Reds, but encompassed a wide variety of Italian and Californian vineyards (and even a couple in Washington) that made choosing very hard. The food, I found, was an equally difficult choice despite the menu being only one page long. All the entrees just seemed so...good! Others at the table highly recommended ordering one of the dishes with the short ribs, but I went with something more on the veggie side of things. Either way, there are plenty of choices for even picky eaters, and they were extremely accommodating with the few substitutions we ended up making.

As the food was delicious, the menu and staff gluten friendly I would recommend you give Antica Trattoria a visit if you are in town.

AFK Elixers & Eatery Review

(As of the posting, the main website is under construction, but the AFK Tavern site has a very similar menu)

Jason here. Recently we took a trip down to Renton to eat at AFK Elixirs & Eatery. If the name sounds familiar that is most likely because it is the sister restaurant to AFK Tavern up in Everett. Known for its popular geek references, and free board games which you can play while you eat. I’ve heard about AFK since the moment we moved out here, so we were happy to finally have one open a bit closer to home. 

As the menu and waitress explained, the restaurant only just opened up a few months ago, so some of the kinks are being worked out. With that said, it’s important to note the main sign to the restaurant is not up yet, so there is a smaller sign closer to street level. It’s a bit hard to see and we actually drove right passed it the first time. The restaurant is located on an easy to find road, with plenty of parking so that was no issue.

The first few things I noticed while entering the building was the Link’s sword and shield from the Zelda series, and Farscape playing on the TV in the waiting area. If geek\nerd culture is your thing, then you will feel right at home at AFK E&E. References to everything from Star Wars, Star Trek, Battlestar, to your favorite video games, and many more are all represented. 

It was busy the night we went, but we were still shorted after just a short wait. I was happy to find many of the tables around us playing various card and board games. One group even brought their laptops and were playing League of Legends. 

The drink menu is just a fantastic read. Even if you are the DD and don’t plan on drinking that night, at least read through the menu. 

It took while for our food to come out, but we had a blast just chatting and laughing and discussing references in the menu. I don’t really count the meal taking a while against AFK because your experience is designed around playing games and having a good time. If your came in looking for a quick traditional meal, then your expectations were off to begin with. There are plenty of board games which are all completely free to play. Just remember a board game does not mean it has to be a 2 hour game of Risk or Monopoly. If you’re not sure what to play, just ask your waiter and they can recommend you fun group games which are easy to pick up, and have a great time right out of the gate.

For my drink I ordered a Mana Potion and later a Demon Hunter. The drink menu is laid out so you can quickly find Sweet, Fruit, Bitter, and other drink types. Both of the drinks lived up to their descriptions, and I found myself a bit tipsy by the end of the night. 

While the menu does not have items individually labeled as gluten free, it does specifically call out that gluten free pasta is available as a swap for $2 extra. The waiter also answered our questions and went and verified with the chef anything she was not immediately aware of. 

For my meal I ordered the Firebat Penne, with bacon and mushrooms, and a spice rating of 3. We arrived to AFK far later than original planned, so luckily I was starving when I received the huge bowl of pasta. Normally I would have definitely had some left overs, which is great. I always appreciate when a meal more than fills me up and I am able to take some in to work the next day for lunch. 

It was sufficiently cheesy, and a spice that added both taste and heat. At a spice rating of 3, it was not immediately burning, but did build up some eat as I began to finish. I can definitely see reordering at that rating, or a bit higher if I’m feeling up for something spicier. There was no shortage of sauce, filled with mushrooms and smaller strips of bacon. The mushrooms definitely added some taste and texture to the meal. The bacon on the other hand, I will probably leave out next time. The bacon flavor was mostly overwhelmed by everything else, and the texture did not really add to the meal. It was an extra I added on, so no points against the Firebat itself. 

Kayleigh here. This place is a must-visit if you think you might enjoy the theme, or if you are starting to feel bored of regular dining-only restaurants. Even if you don't plan on pulling out a game to play yourself, the regulars at nearby tables are entertainment enough with what they choose to bring. Try to name the references to your favorite franchises (or internet jokes) on the menus and decorations, or get a seat near the bar to watch whatever nerdy show they have on that night.

As for the food, the gluten free pasta is directly called out on the menu, but the burgers can also be served without buns. The soup does change periodically, but it was gluten free when we went and our waitress mentioned that the salad could be made gluten free as well. We did not ask about the other entrees, but several appeared to be gluten free from the descriptions and there were a couple of dessert options to be found. As Jason pointed out, though, the drink menu is well worth a read-through, and we found quite a few unique cocktails that we will have to try on future visits!

Everyday Product Review Part 3

Continuing on our theme, we have moved on to the final part of our product review posts- baking mixes and misc. products! We do tend to mix flours and make our own starchy sides from scratch, but we can't fool ourselves into thinking they taste just like their regular counterparts. And while we have gotten used to the unique tastes and textures that gluten free products take on, we know many of our friends and family still prefer the real deal. All of these products are so close to normal when prepared they are well worth any cost.

Part 1: Baked Goods

Part 2: Snacks

Pasta – Tinkyada - We went through quite a few gluten free pasta brands before settling on this one. We had originally received it as a gift from east coast relatives, but it has since shown up at the Safeway near us, so we no longer need it shipped! The ‘not mushy’ on the front of the package says it all- it doesn’t get soggy and break down over time, like many gluten free pastas.

Jason here. I love the “not mushy” it says on the front. These are a little more finicky to cook then regular pasta, but when done right they come just fine and of course, not mushy.

Brownie mix – Gluten Free Pantry Double Chocolate Brownie Mix - This was actually the first ‘gluten free’ product I purchased- seemed like a quick and easy option. They come out very moist and chewy, with tiny chocolate chips sprinkled throughout to give surprise bursts of flavor. We tend to keep a box in the pantry for last-minute gatherings.

Jason here. This chocolate brownie mix creates really good brownies quickly. The key part for me is that it is nearly zero work to actually make these, and they taste just like regular brownies. For a nice addition, I like to drizzle some chocolate syrup into the brownie ban just before putting it into the oven. This creates some interesting swirls and can sometimes leave chocolate syrupy areas.

Pancake Mix – King Arthur Gluten Free Pancake or Waffle Mix - Fantastically simple to whip up, perfect for a sleepy Sunday morning when you just want to enjoy the peace and quiet a bit longer. They come out fluffy, springy, and slightly sweet- just like what you would find at an old fashioned diner. If you feel like putting in the extra effort, figure out some add-ins like chocolate chips, blueberries, or pecans, or make some sort of fruit compote to top them. Worth the extra effort!

Jason here. One of my favorite breakfast items is chocolate chip pancakes. I don’t know why every restaurant doesn’t offer these, as all you have to do is add chocolate chips to the batter or drop them right in the pancake as it cooks. The pancake mix we used did make fluffy pancake that tasted great. However, making your own homemade pancake mix is fairly easy.

Buckwheat Spinach Ravioli Recipe

Kayleigh here. So, I know this is a terribly belated post if I want to make it holiday related, but I'm going to go ahead with it anyways because I think it is darn good any day of the year. What dish am I talking about? Ravioli.

Not just any ravioli, though. Homemade, fresh-off-the-presses spinach buckwheat pasta, enrobing a rich mixture of creamy ricotta cheese and tangy Parmesan. Top it off with a simple tomato sauce and some more grated Parmesan, and you have got a beautiful plate of warm, hearty goodness that is sure to satisfy!

Really, the best part of this recipe is how much faster it goes with two or three sets of helping hands working on all the different pasta making steps. Get one person mixing the dough another flouring the cutting board and prepping the folding space, and a third making sure the filling is ready on time. If you've still got hands to spare, put them on drying out the spinach, or getting garlic bread ready for the oven! It really pulls everyone into the kitchen, and makes an event out of dinner prep. So go ahead, invite those friends over early, and lure that better half of yours into the kitchen. You have pre-dinner entertainment built right in!

Buckwheat Spinach Ravioli

Pasta Ingredients:

2/3 Cups Frozen Spinach (if using fresh, cook and wilt it first)

1 Cup Buckwheat Flour

1 Cup Brown Rice Flour

½ ts Guar Gum

2 Eggs

1 ts Olive Oil

pinch of salt ( about ½ ts)

1 Cup Ice-cold Water (DON'T just add all of this in!)

Filling Ingredients:

2 Cups Ricotta Cheese (or one 15 oz container)

1 Egg

1/3 cup Parmesan Cheese

1 ts Oregano

1 Clove Garlic, minced finely

Directions:

1. Thaw the frozen spinach in advanced, or microwave for 30 seconds at a time until room temperature. Using a paper towel and a strainer, remove as much water as possible.
2. If you have a good blender, pulse the spinach along with the eggs until the spinach is finely minced. If not, simply mince the spinach by hand. If the pieces are too large, it can make the noodles fall apart.
3. Mix the two flours and Guar Gum together in a large bowl, then add salt, spinach, eggs, and Olive Oil. Mix until thoroughly combined.
4. Now, using a teaspoon, add a tiny bit of the ice water at a time, until the mixture forms a slightly sticky ball of dough. If the mixture gets too runny, add more Buckwheat flour. Keep the remaining water on hand.
5. Turn the dough out onto a floured (or oiled) cutting board and knead until the dough is no longer sticky, adding flour or oil if it starts to stick to the board.
6. Use a rolling pin to spread the dough out, until it is about ¼ inch thick- you may need to divide the dough in half, depending on the size of your cutting board. Then, cut the uneven sides so the dough forms a rectangle.
7. Meanwhile, combine all filling ingredients in another bowl. Nothing fancy here.
8. Going back to the cutting board, score lines into the dough every 2-3 inches vertically, then do the same horizontally, so you make a grid. Spoon a generous teaspoon onto half of the squares. Use your own judgment here- you want to seal the edges, so don't try to overfill.
9. Now, dip your finger in the cup of ice water, then run your finger along each edge of a filled square, then place an empty square on top of it, pressing down gently. Using a fork, go around each edge and press the tines in, making sure each side is sealed completely. Do this to all the squares.
10. Prepare a pot of boiling water, and dump all the ravioli's in, cooking for about ten minutes. They will brighten in color slightly and start to float when they're done, but I suggest pulling one out to check, too.
11. Coat the serving plate in a thin layer of tomato sauce, then add in the ravioli's, topping with more sauce and some shredded/grated Parmesan cheese. Make sure to put a thin layer of sauce anywhere the ravioli may touch each other, since they will stick once they've cooled down some. Serve alongside a fresh salad and a loaf of garlic bread, and enjoy!

Now, you'll probably end up with some extra filling, but there are tons of things you can do with it, including a mini lasagna, chicken Parmesan, or calzones. You can even enhance a potato pancake recipe by adding this into the batter- grill that richness right in!

Jason here. So I have never associated raviolis with the holidays, and I have never heard of anyone else either. However, watching Kayleigh’s face light up as she explained just how it brought everyone together for dinner, is enough to convince anyone that raviolis are the only thing you eat on Christmas. The green, red, and white colors certainly help.

To convince me though, they would also have to be tasty. Gluten free pasta has been one of those items, that I have found to be a little more grainy in texture then the original. I was pleasantly surprised to find these we’re not grainy at all. They were less elastic and springy then traditional pasta, but it was hardly noticeable and didn’t affect the taste at all. I expected them to taste heavily of spinach, but I can safely say that they really did just taste like a more flavor filled pasta. To be fair, I do enjoy spinach. In the end I also love cheese filled dishes, so the extra Parmesan I loaded on top really took these to the next level for me.

Romio's Pizza and Pasta Review

Jason here. A little while ago now we had some family up for the week. This was a great opportunity to go out and eat at some fun restaurants. The third place we went to was, Romio’s Pizza and Pasta. 

This is another restaurant that, caters to the gluten intolerant.  You can see their gluten free menu here. We have been looking for another restaurant to get some variety in our lunches. 

I was super happy when I took a look at their menu. Usually a gluten free menu means menu’s that avoid bread, noodles, and the other standard gluten containing ingredients. Romio’s has pizza, and most importantly, hoagie bread. Having grown up in Philly, I certainly enjoy and appreciate a good Philly cheese steak. 

When my cheese steak finally came out, I happy to find it was larger than I expected. I easily got two full meals out of it. It tasted great, and definitely reminded me of the cheese steaks I was used to back home. The bread was really good. It was slightly crunchy on the outside, but fluffy on the inside. My only complaint would be that it needed more steak. 

Kayleigh here. I would like to note that their website does not reflect the extent of gluten free options they had at their Factoria (Bellevue) location. Nearly every entrée they offer has a GF alternative- quite lovely to see such an unrestricted menu!

The gluten free bread that they use for their subs is actually an excellent sub roll in itself- hard on the outside, soft and pillowy on the inside. In fact, just a few weeks after we ate there, I found myself shifting around dinner plans last minute (REALLY last minute), and came to realize that I had sub ingredients sitting in front of me, with no form of bread in the house to couch them in! Frantically, I drove to Romio’s and asked if they could just sell the roll by itself. The hostess had a good laugh about my dilemma, and hooked me up with a fresh loaf- problem solved!

Overall, if you are missing the homey feeling of a quick in-and-out sub shop, take a trip to Romio’s! They’ve got quite a few booths if you are looking to dine in somewhere, and quick service if you prefer your meal to be more on-the-go.