When I was diagnosed with Celiac disease, there were a lot of things that I thought I would never be able to do. One of my biggest wish list items was to attend a cooking class. (Normally, food is cooked for or by a group of people, so it’s hard to accommodate special dietary needs.)
Luckily, Finbar’s came to my rescue! Every month, they offer a cooking class, and this month’s feature was gluten-free! (We requested this class last month, and were so excited to see it happen so quickly!) We got to watch chef Sean Kettley prepare an amazing three-course meal.
Appetizer: Gluten-Free Seafood Chowder with Smoky Apple and Potato
Main: Chipotle Lime Rainbow Trout Fillet with Quinoa and Avocado Salad
Dessert: Vanilla Panna Cotta with Warm Fruit Compote
Each course came with a recommended wine or beer pairing. The first course went well with a Chilean Chardonnay. For the second course, our beloved Glutenberg was featured. For the final course, the chef suggested Finbar’s own gluten-free cider!
As a bonus, Chef Kettley also talked about the rise of Celiac disease and gluten intolerance, as well as the challenges for chefs and the people they feed. It was an amazing night! Clearly, Finbar’s thought so too, because they’re preparing to do it again. We can’t wait!