Newest articles on The Sacramento Press tagged as "gluten free"

New East Sac deli pleases locals

2011-11-23T03:58:43Z

East Sacramento’s month-old Juno’s Kitchen & Delicatessen focuses on serving sustainable food out of a small space with a name inspired by a unique dog.

“Juno is a very unusual dog,” owner Mark Helms said of the pit bull/bull terrier mix. “She likes to swim underwater; she likes to carry around sticks that are like twice her weight. She’s an extreme athlete.”

Helms and his wife, Susan Vasques, opened Juno’s, located at 3617 J St., at the end of October, mere months after selling their restaurant in The Pocket, Ravenous Cafe.

They sold the upscale American-style restaurant to be closer to home, Helms said.

“I always wanted to have a place where bread was kind of the focus,” Helms said, explaining that most of the bread products are made in-house in a pizza oven that was already installed in the 1,100-square-foot space. They are then sliced on one of his prized possessions: an electric bread slicer that dates back to the 1940s.

The shop offers a wide range of sandwiches for lunch and dinner, including Vietnamese-style banh mi pork sandwiches, steak sandwiches, salmon sandwiches and grilled burgers. Also on the menu are dishes such as couscous.

Ingredients are grown locally, and nitrate-free meats and cage-free eggs are used. All sauces are made fresh in-house as well.

“That’s really important to me,” Helms said. “We don’t want to have a bunch of processed food in here. We’re serving something that’s really higher-end, but at a more reasonable price.”

Sandwiches range from $8 - $12, and Helms said he expects to bring in some new dishes in the near future, including scallops with curry served on bread.

Helms said the pizza oven – a leftover from when the space was Pizza Guys – allows him to bake airy bread, since it can cook with steam.

The bread is one thing customers eating at the deli took notice of Tuesday afternoon.

Sarah Miles, a 38-year-old registered nurse from Curtis Park, said the baguette on her steak sandwich was perfect.

“Sometimes baguettes are too hard, but this one was perfectly crispy on the outside and soft on the inside,” she said. “The meat is really tender, and the mushrooms are like butter in your mouth.”

Miles was brought to the restaurant by her friend, 52-year-old Rose Varesio, an instructor at Sacramento State.

Varesio, however, praised the fact that there wasn’t any bread on her sandwich.

“I don’t eat gluten, and I don’t eat pork,” she said. “My banh mi doesn’t have bread or meat, and I really like it that way. They’ll work with you to make you exactly what you want, whether it’s vegan or gluten-free or whatever.”

Though without bread the sandwich was directly on the plate, Varesio said it was still very tasty.

She added that she lives nearby and has already picked it out as a favorite where she takes her friends.

“I love this place,” she said.

Helms, 44, said he has lived in the area for more than 20 years, and the response from customers has been better than he expected, with more than 200 people coming in one day – a surprise for a place that seats 12 people inside and 12 more on the patio.

“I wanted to set this up to be available for a lot of takeout,” he said, adding that the business is also available for catering.

Julie Holt, a 46-year-old Sacramento City College professor from the Arden area, came to Juno’s with her parents for her birthday Tuesday.

“It was amazing,” she said, adding that she had a burger with caramelized onions and Manchego cheese, a style from central Spain. “The bun was great, and it was the perfect size – not too much and not too little.”

The restaurant is currently open from 11:30 a.m. - 8 p.m. Monday through Saturday, though that might change as business demands, Helms said.

“I’ve been a chef all my life,” Helms said. “This is my life, and it’s what I want to do. I can’t imagine doing anything else.”

Editorial Note: Spelling corrections have been made to this story. Rose Varesio's name has been corrected.

Brandon Darnell is a staff reporter for The Sacramento Press. Follow him on Twitter @Brandon_Darnell.

A guide to Shoki Ramen House for the diet-restricted

2011-07-04T23:24:19Z

Dining out as a vegetarian or vegan can be difficult. For those with dietary restrictions, modifying menu items or asking for substitutions becomes a normal part of ordering at restaurants.

Many restaurants have menus that accommodate those with food allergies or whose diets are restricted, but the best way to be sure you are not eating foods you are allergic to or you choose not to is to ask.

Shoki Ramen House is a popular destination for vegetarians, vegans and meat eaters alike.

The Sacramento Press recently spoke with a vegan who frequents Shoki Ramen House regularly. His experience prompted The Sacramento Press to do some research and create a guide to Shoki Ramen House for vegans and vegetarians.

The customer said he had been going to the original Shoki on 24th Street for quite some time and that he had learned the right way to order a vegan-friendly meal.

When the new location opened on R Street, he started going there, and after about 10 visits of ordering the same thing he was informed that the bamboo shoots were cooked in meat broth.

He said after that he stopped ordering the bamboo shoots until he was later told that the establishment was no longer soaking the bamboo shoots in the meat broth. On another visit, he was told the bamboo shoots were being soaked in seafood broth.

“I was frustrated about the whole thing, but I love their ramen so much,” he said. “I just wish they would define the dishes more clearly, at least with the term vegan. Honestly, it would be better for the company to just adopt the standard vernacular of the clients.”

When this story was recounted to Kathy Ueyama, part-owner of the business and wife of Chef Yasushi Ueyama, she said, “The company works really hard to be as proactive as it can when it comes to preparing food for those with dietary restrictions.

“All of the employees, from busser to server, are required to take a 55-question exam about the company and its menu to ensure that all customers are well-informed when choosing their ramen,” she said. “They have to get a 100 percent to pass and are motivated with a raise upon passing.”

Kathy Ueyama said that when she and her husband first began the company, it was to be all about the ramen and the original triple soup broth (meat, seafood and vegetable). When Yasushi Ueyama saw customers come in who couldn’t eat any of the ramen because they couldn’t eat meat, specifically a friend who couldn’t eat pork for religious reasons, she said he felt bad and created a vegetarian broth.

That vegetarian broth is actually made of a combination of vegetable and seafood broth. Kathy Ueyama said that as more people started to order the vegetarian ramen, there started being issues that it was not truly vegetarian because of the seafood broth in it.

As a result, Yasushi Ueyama once more worked to create a vegan broth. The concept of veganism was new to Yasushi Ueyama since Japanese culture did not really make that sort of differentiation, Kathy Ueyama said.

Kathy Ueyama explained that when Yasushi Ueyama was creating the vegan ramen, he had customers taste and provide their opinions.

“Yasushi is very health-conscious, but he’s also very flavor-conscious,” Kathy Ueyama said.

They love the business and all of our customers, Kathy Ueyama said, adding that it is very difficult to accommodate everyone, as each person has their own preferences.

“One vegetarian customer may be OK with a little bit of seafood broth, and a so-called vegan customer has been seen eating tomago (sweet fried egg),” she said.

Here are a few tips for ordering at Shoki Ramen House:

1. All the servers are required to ask customers if they have any dietary restrictions, but if they don’t, always tell your server, who can then guide you when ordering ramen.

2. The vegan ramen only comes in one size and flavor, the tan tan men, or spicy ramen. Kathy Ueyama explained that this is due to the delicacy of the flavoring. The flavor can be adjusted by adjusting the spiciness of the dish.

3. While the broth and ramen in the vegan dish are vegan-friendly, not all the toppings are. If you are a vegetarian or vegan, you should steer clear of the bamboo shoots (menma), shiitake mushrooms and tomago.

4. When ordering steamed cabbage, make sure it is vegan-friendly by asking. The type of sauce used to season it depends on the ramen ordered.

5. When ordering the spinach (oshitashi), make sure to take off the bonito (fish) flakes or put them on the side.

6. Err on the side of caution and ask questions.

The first and the last of the tips were emphasized by Kathy Ueyama. She said the menu does change from time to time.

Shoki Ramen House also provides a gluten-free option for its customers. Kathy Ueyama said they are in the process of finding a company to provide them with gluten-free noodles, so currently the gluten-free option is actually a gluten-free broth with a side of white or brown rice. This is available in the vegetarian option, but not the vegan.

For more information, call the restaurants directly: 454-2411 (2675 24th St.) or 441-0011 (1201 R St.).

Going Gluten-Free In Sacramento

2011-03-07T02:59:16Z

You may have seen the phrase “gluten-free” on products in your local supermarket, but do you know what it means? If not, prepare for a quick refresher course on nutrition and biology.

Gluten is a protein found in wheat, barley, rye and malts. It’s that special something that gives the ingredients in foods like bread, crackers and cake their ability to stick together. It is commonly referred to as a “binder,” and it can be found in a wide variety of food items.

For most people, consuming gluten is no problem. However, for the estimated 10 percent of people in the United States who have a sensitivity to gluten, avoidance becomes a full-time task. This is especially true for people with celiac disease, a condition where a person is unable to break down and absorb the proteins in gluten. Depending on the severity of their condition, painful and inconvenient allergic reactions can occur when a person with celiac digests even a small amount of wheat.

Luckily for the sufferers of gluten-sensitivity, Sacramento has many options in both retail and dining settings. Gluten-Free Specialty on J Street is just as one would imagine with its name: Every item on their shelves has been verified gluten-free. They carry sandwich breads, candies, pastas, cupcakes and much more. Locally owned and operated by Melaine Weir, who has celiac herself, the shop has grown over the past few years from a small outfit in the back of the building to a large streetside operation that’s still expanding.

Larger retail chain stores have begun to see the benefits of providing a gluten-free option to their customers as well. Whole Foods Markets, N ugget Markets, Target and even Wal-Mart have jumped on the gluten-free bandwagon. Some even provide gluten-free shopping lists or special labels to highlight “GF” items. When in doubt, smart shoppers should refer to the ingredient label and look for any allergy warnings.

If you are searching for freshly baked goods without gluten, the Sugar Plum Vegan Cafe carries a line of cupcakes that are made daily. The prices are reasonable and, just like everything else Sugar Plum produces, they are also made to satisfy practicing vegans. Experimenting chefs know that finding acceptable replacements for gluten’s elastic quality can lead to mixed results. However, this author found all the sampled items here to be excellent in both taste and texture.

Dining out can be another challenge for sensitive individuals, but more and more options are becoming available. Andy Nguyen’s on Broadway recently added a gluten-free plate to their menu. Paesanos in Midtown now offers a gluten-free pasta. Dad’s Kitchen on Freeport Boulevard can make almost any one of its sandwiches on gluten-free bread. If a pizza pie is on your mind, Steve’s Pizza can make a gluten-free one and even a dessert!

National restaurant chains in the Sacramento region provide even more options for gluten-free dining. BJ’s Restaurant & Brewhouse has an extensive gluten-free menu that even has a beer option. P.F. Chang’s China Bistro’s gluten-free menu items include their delicious Singapore Street Noodles, Moo Goo Gai Pan and about two dozen other items. On request, the Old Spaghetti Factory will substitute their normal pasta with DeBoles gluten-free pasta. If you’re in a hurry and looking for some Mexican food, Chipotle is sensitive to people with a gluten-intolerance. They will even happily change gloves before they make your order to help prevent cross-contamination.

If you have a smart phone capable of downloading specialty applications, there are available programs that can track down even more gluten-free options. For the iPhone alone, there are over 50 apps in the iTunes store that claim to help find gluten-free options. The Whole Foods Market app is especially helpful while grocery shopping and even as inspiration for new recipes to make at home.

Just a few years ago, people with celiac and other forms of gluten-intolerance had a hard time finding restaurants and stores that catered to their needs. Now, with a little research on the Internet and word-of-mouth recommendations, one can try a new gluten-free business almost every week. With more options becoming available, combined with the ongoing awareness and education in the food-service industry, Sacramento residents seeking gluten-free alternatives can find plenty of local choices.

Sugar Plum Vegan Opens

2010-04-01T03:55:36Z

The organic purist, eco-conscious, thigh-conscious and dietary trendy may rejoice that Rick's Dessert Diner on K Street has a new neighbor with a new selection of baked treats.

Sugar Plum Vegan, a vegan and wholesale bakery that offers fair-trade coffee and organic ingredients, has opened its doors for service.

The cozy spot, situated below what was True Love Coffeehouse, has just enough capacity to hold five small tables and a very friendly staff, unfazed by transition issues with the ATM and continuous stream of customers placing to-go orders.

"We want those that are hard core vegans as well as those who are just curious to feel comfortable here" said Owner and Chef, Melissa Sugar.

The menu, which is available online, boasts a host of creative 100 percent vegan entrees, employing soy and garbanzo-based alternatives in generous, heaping portions.

The nachos come with black beans, meatless chicken, dairy and gluten-free cheese, vegan sour cream and guacamole. The Midtown Club sandwich tastes like a genuine BLT with crispy tempeh and veganaise in place of the "B."

"We are dedicated to bringing the public a cruelty free and loving experience" said Sugar. "We offer items that are for the die hard vegans that focus on whole foods as well as the transitional foods, like Gardien faux meat and Daiya gluten and soy-free cheese".

While the menu is small, it's also reasonably priced, with house-made burgers (garbanzo and veggie-based) ranging from $7 to $11.

Baked goods, Sugar Plum's specialty, are not only delicious but also beautiful. Their creators seem to have found a way to circumvent the droopy look that vegan treats often wear to remind you that what you're eating is a bastardized health alternative.

Sugar Plum also offers custom-designed cakes, seasonally appropriate pies and wedding/party catering menus.

Raw foodists and gluten-free eaters will find something to enjoy here, as will people who are into sunny patios, free WI-FI and don't mind smelling like incense.

Sugar intends to open the back patio for performances by live music and local poets.

Stay tuned to the eatery's website, as it is rumored that a weekend All-You-Can-Eat Brunch Buffet is in the works.