Eileen

BurgerFi

Multiple Locations

also at: facebook.com/BurgerFi/

Cuyahoga Falls
2002 Portage Trail
Cuyahoga Falls, OH 44223, United States
(330) 923-8701

Mentor
8748 Mentor Ave
Mentor, OH 44060, United States
440.974.6265

Eileen writes:

BurgerFi is a newish chain in our area with 2 locations in NEOhio. When I asked about getting their burger that they wrap in lettuce instead of a bun I was warned that the buns are everywhere in the kitchen. I wished that the employee would have said, “We have a procedure for that.” Now that I think about it I wish every restaurant I go to and say, I have to eat gluten-free or I have celiac would say that.

The nice thing about BurgerFi is that they have a lettuce wrap in a little cellophane baggie that goes halfway up the burger so that you can hold it and eat it. I was surprised that it was 50 cents extra but it was so nice I was happy to pay it.

I also sent a comment to BurgerFi on their website suggesting that they have a procedure for preparing and serving GF.

Imagineering Foods

Imagineering Foods locally manufacturers a range of gluten free products in a dedicated gluten free facility.

Jeff Larbig came to our NEO Celiac Network meeting and brought us samples of his amazing products from Imagineering Foods based in Astabula, Ohio. We sampled three flavors of cupcakes that were all light, moist and delicious. If we didn’t already know they were gluten-free we would have never guessed. The chocolate cupcakes with chocolate icing were rich and chocolaty. The carrot cake cupcakes were so light and delicious I’m afraid we went back for seconds. The true test were the white cake cupcakes with white icing. They were so full of flavor even through the normal almond flavoring was omitted in case of nut allergies. The texture on all the cupcakes was wonderful not powdery or heavy like in many gluten-free baked goods.

Take a look at the Imagineering Foods web site, www.imagineeringfoods.com for a whole list of his products including pie crust, pizza crusts, pizza, canoli shells, Seasoned Crispy Fry batter mixes etc. It’s a long list check it out. If you have eaten a round pizza at my favorite pizza place, Revolution Pizza, then you have had the Imagineering’s crust and maybe some of their desserts.

When was the last time you had a canoli or crispy fried food? I can’t remember either.

Imagineering Foods 1819 E. 51st Street, Ashtabula, OH 44004

248-894-5203 Call ahead this is not a restaurant.

Creamy Lemon Pilaf

I doubled this and brought it to a party and it was a hit. It was kept covered and warm in a 200 degree oven before it was served and it did fine.

Creamy Lemon Pilaf

2T butter

1 ½ C rice

3 C chicken broth

Salt

Lemon Cream Sauce

3 ½ T fresh chopped parsley

3T fresh grated parmesan or Romano cheese

Melt butter in pan add rice and cook one minute until rice turns opaque. Add chicken broth. Season with salt. Bring to a boil and reduce heat to a simmer covered for 20-25 minutes*. Just before serving add Lemon Cream Sauce. Fold gently and add parsley and cheese.

Lemon Cream Sauce

Mix in a blender or food processor

1T lemon Juice

2 yolks of large eggs

1 t grated lemon peel

¼ C heavy cream

*** This cooked much faster than the recipe said so keep an eye on it.

Gluten Free Pita Bread

I discovered “MY BREAD” a gluten free flatbread pita in the frozen gluten free section at Heinen’s in Brecksville. It’s made by MyBread in Chicago in a gluten free, nut free facility. It warms up in a toaster oven or can be grilled after defrosting. I haven’t been able to get it to open as a pocket but it has a nice flavor and texture. I took it with me to the Anatolia Cafe 2270 Lee Road, Cleveland Heights and ate it with Doner which is very much like gyro meat but does not contain gluten like gyro meat.

It was also nice to enjoy hummus and other dips with My Bread.

White Wine Cake

¼ cup chopped pecans
1 box yellow cake mix ( Betty Crocker Gluten Free)
3 oz. instant vanilla pudding *
¾ cup water
¾ cup oil
2 tsp cinnamon
4 eggs
¼ c brown sugar
¼ c white sugar
½ c white wine

Glaze
½ c margarine
1 c sugar
¼ c water
¼ c white wine

Grease and flour 10”bundt pan. (I used sugar instead of flour.)
Sprinkle nuts in the bottom of pan. Mix remaining cake ingredients with an electric mixer until well blended, about 3 minutes. Pour into pan and bake at 350 degrees. Bake for 1 hour and 10 minutes***. About 10 minutes before cake is done, begin glaze. Boil margarine, sugar, and water for 2 minutes. **** Remove from heat and then add wine. Pour half of glaze over hot cake. Let stand 10 minutes. Turn onto serving platter and pour other half of glaze over top of the cake.
Serves 10
Refrigerate it tastes better the 2nd day.
*You could use a pumpkin instant pudding in place of the vanilla and skip the cinnamon since it’s in the pudding.