Diane

Hello Bistro

Beachwood. Celiac beware.

Disappointing.

That’s Hello Bistro, a new restaurant concept from Eat’n Park that recently opened up at the Beachwood Mall complex below The Container Store.

It is a fast-casual style restaurant with a salad bar with a build-your-own salad option featuring more than 50 toppings, several proteins, and a variety of different salad dressings. Their Salad Sherpas will build it, chop it, and dress your salad to order.

The menu also lists suggested salad combinations, several of which carry a GF designation.

There are also burgers, sandwiches and soups. Gluten Free rolls are available for 75 cents.

The menu has this disclaimer:

We work fast and furious around here so we can’t guarantee there isn’t some gluten somewhere; but, if you let us know, we will make every effort to prevent cross-contamination. If you have an allergy or another dietary concern, please ask to speak with the manager.

Sounds good on paper and I was excited to give it a try.

Your order is placed with a cashier who informed me that separate mats and utensils would be used. I asked about cross contact from the gluten containing salad ingredients and she called over a manager.

The manager said the ingredients from the general line would be used and no separate ingredients were available. He said cross contact was likely. And if I had a severe reaction, I shouldn’t eat there. So I left. Disappointed.

I went down the street to Piada where the manager/chef happily made my salad from ingredients not out on the general line. It was delicious!

Here’s how to find Hello Bistro, if you are brave:
2101 Richmond Rd.
Suite 821
Beachwood, OH 44122
216-342-4843

CoreLife Eatery

Strongsville, Mentor, Fairlawn

CoreLife Eatery is all about healthy eating. Luckily for us they think that means its (almost) all gluten free.

The menu features bowls of greens, grains, rice and broth and power plates. Pick one of their suggestions or create your own.

I had the Greens and Ancient Grains Bowl: Warm quinoa, shredded kale + arugula, tomatoes, corn, chickpeas, broccoli, shredded white cheddar. You watch the bowl being made and can customize as you’d like. The dressings are all gluten free. I had the greek yogurt bleu cheese which didn’t add much flavor. The salad ingredients were the freshest of the fresh.

My dining companion had Shiitake Mushroom & Roasted Tofu Broth Bowl: Vegetable broth, shiitake mushrooms, napa cabbage, shredded kale, roasted tofu, sprouts, ginger, lemongrass, sliced almonds. Perfect for a chilly day.

My only complaint is that they only offer complimentary gluten filled bread. It is the only thing that contains gluten in the restaurant but I wish they had a gluten free option or, even better, served only a gluten free bread choice.

I lunched in Strongsville. There’s also a location now in Mentor and soon-to-open in Fairlawn.

Jersey Mike’s

Multiple locations

I had a good feeling about Jersey Mike’s even before entering the restaurant. A large poster in the window advertised gluten free subs on Udi’s bread.

The friendly staff clearly knew their gluten free stuff. They recited the disclaimer: we are not a gluten free facility and then sprang into action – changing gloves, wiping surfaces, getting special condiments and fixings from the back, reaching for a clean knife.

You watch them make the sub sandwich and the team cheerfully responded to my ongoing questions.

It is thrilling to be offered a choice in sandwich size. I chose the regular size which by itself made 2 meals for me. But just knowing I could have had the giant size sub . . .

I recommend the Turkey Breast & Provolone which came piled high with turkey. The Udi’s roll held up well even making it to my enjoyment of the “leftovers” later in the day.

Being able to enjoy a sandwich while out and about makes me happy. I’ll return for more happiness.

I ate at the Mayfield Village location and Jersey Mike’s has many other locations around.

Milton’s Craft Bakers Cauliflower Pizza

Found Milton’s Craft Bakers Thin and Crispy Roasted Vegetable Cauliflower Crust Pizza at Costco. I don’t see the item on their website.

The pizza is described as roasted zucchini, red, yellow and green bell peppers, onions, and a 3 cheese blend.

Oven baking for 15 minutes resulted in a firm, crisp crust with a chewy texture and without a strong cauliflower taste. The cheese and toppings were well distributed but were bland with an overall flavor of sweet tomatoes.

The cost was 12.99 for 2 frozen pizzas. Total weight 2 lbs, 3.6 oz.

Nutritionally, the serving size of 1/4 of a pizza has 230 calories, 2 grams of fiber and 12 grams of protein.

I’m looking forward to the 2nd pizza. Now I know to have some garlic or crushed red pepper flakes available to give it a bit of spice.

Marshmallows

I’ve had a lot of fun making marshmallows. It’s surprisingly easy and the results are so tasty. I’ve modified a recipe I found at King Arthur Flour and there are many similar recipes online.

Ingredients
3 packages unflavored gelatin
1 cup cool water
1 1/2 cups granulated sugar
1 cup light corn syrup
1/8 teaspoon salt
1 tablespoon vanilla extract
confectioners’ sugar

Instructions
1. Combine the gelatin and 1/2 cup cool water in the bowl of an electric mixer fitted with the whisk attachment. Mix briefly to combine; set aside.
2. Combine the sugar, corn syrup, salt, and 1/2 cup cool water in a small, deep saucepan. Cook the mixture over medium heat, stirring, until the sugar dissolves.
3. Raise the heat to high and cook, without stirring, until the syrup reaches 240°F on a candy thermometer. Remove from the heat.
4. With the mixer set on low speed, slowly pour the sugar syrup into the softened gelatin.
5. Increase the speed to high, and whip until the mixture is very thick and fluffy, has turned white, and has cooled to lukewarm, 3 to 10 minutes (depending on the mixer and attachment you use; a stand mixer using the whisk attachment will work more quickly than a hand mixer equipped with beaters).
6. Add vanilla towards the end of the mixing time. The mixture should be cool enough that you can spread it into the pan without burning your fingers, about 95°F.
7. Spread the marshmallow mixture into a greased 9″ x 13″ pan (glass or ceramic is best). Use your wet hands to smooth and flatten the marshmallows.
8. Sprinkle confectioners’ sugar over the top, and let sit for several hours (or overnight) before cutting. Use a greased knife or cookie cutters to make squares or other shapes. Dipping the knife or cutters in cold water before
cutting helps reduce any stickiness.
9. Roll marshmallows in confectioners’ sugar to coat edges.
10. Store in a ziploc bag or closed container. Freezing works, too.

For chocolate marshmallows, add 1/2 cup cocoa powder when adding vanilla. Roll cut marshmallows in a cocoa and confectioners’ sugar mix.