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September 2013 GF/DF at WDW Newsletter

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Hello everyone and welcome to the October issue of the Gluten Free & Dairy Free at WDW Newsletter! You're probably not surprised to see that this month's newsletter is all about the upcoming Food & Wine Festival and 2nd Annual Special Diets Dessert Party Weekend festivities. There was a time that I didn't care as much about the Food & Wine Festival. And then suddenly everything changed. One day I was sitting in my apartment thinking about the possibilities of a gluten free & food allergy-friendly Food & Wine Festival-inspired event, and, just like Ellen's dream sequence in Ellen's Energy Adventure, an idea came to light! The 2nd Annual Special Diets Dessert Party was created.

As luck would have it, I was able to coordinate some amazing events with my friend, and cookbook writer and author, Laurie Sadowski. She is definitely the Bill Nye of food allergy baking! Laurie will be presenting a Lunch & Learn at Raglan Road Irish Pub in Downtown Disney sponsored by Magners Irish Cider! And she'll be meeting many guests at the Welcome Breakfast at Babycakes NYC sponsored by Enjoy Life Foods. Unlike Ellen's dream sequence, there is definitely eating, drinking, photography and video recording allowed! In fact, we encourage guests to share their photos with us on Pinterest, Facebook, and Twitter!

For those guests that can't attend, stay tuned to Gluten Free & Dairy Free for all the latest Food & Wine Festival special diets news. Disney has confirmed that they will not release a gluten free festival map this year, but I'll be reporting news about the booths, culinary demos and more as I hear them! You can also check out my friend Alexis' website Gluten Free in Orlando, where she is documenting her experiences at the festival.

When visiting the F&W Festival, it's important to know where the culinary creativity and products come from. In this month's newsletter, Krista Joy from Disneyways will explore the Ocean Spray cranberry and the famous cranberry bog at Epcot. It may not be the important discovery that sparks the progress of civilization but the cranberry sure is an important part of the festival, as Krista will explain! 


This issue also includes a dessert party weekend-inspired recipe from Laurie at the Allergy-Free Cook. This month she's featuring a riff from her first book's Hearty Beer Bread, highlighting Magners Irish Cider! You can also check out her recent blog post with a non-alcoholic version. Don't forget--if you're heading to any of the events on the dessert party weekend, you can get discounts on Laurie's books and receive discounts on personalized one-on-one gluten free coaching sessions!

For the next issue of the newsletter, do you have a favorite Disney delight you'd like to make at home? Submit your favorites and Laurie will work her magic!
And if you want to hear more about Laurie's gluten free & vegan Disney dining tips, you can catch her on Episode 008 of the Gluten Free & Dairy Free at WDW Podcast!

As always, this newsletter features our Disney GF/DF food photo of the month, updates on special events and meetups, and guest articles. Of course, you’ll always find the latest reviews, tips, and tricks on the Gluten Free & Dairy Free at WDW Blog! If you have a great idea for a series or feature you'd like to see in the newsletter, let us know by emailing: gfdf.wdw@gmail.com

I look forward to sharing this month's bevy of festivities with you and keeping you posted on the latest Food & Wine Festival news! And stay tuned for all the latest special diets Disney dining news at Gluten Free & Dairy Free at WDW. Disney, you make our special diets dining world go 'round!

Sarah, Blog Author
Gluten Free & Dairy Free at WDW Blog

Photo of a Gluten Free & Dairy Free dish at 2012 F&W Festival
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Photo of the Month
Salmon BLT on an Udi's Pizza crust with French Fries from Sci-Fi Dine In!

Submit your GF/DF food photos to gfdf.wdw@gmail.com

Don't forget to get your tickets
for the 2nd Annual Special Diets Dessert Party held on 10/13/2013!
Eventbrite - 2nd Annual Special Diets IllumiNations Dessert Party


Check out Sarah on
Episode 19 of Cook Bliss!



Check out Sarah on the Episode for the Week of September 22nd on Disney Hipsters Too Podcast!
 



For all your Disney travel needs, contact Amanda from Mouseketrips!
For a free quote, visit: Living with the Magic

Laurie Sadowski

Laurie Sadowski is a cookbook author and writer who really loves food. After being diagnosed with Celiac Disease, and hearing the words, "what DO you eat?" one too many times, she decided to author a series of cookbooks entitled The Allergy-Free Cook, which address other food allergies, as well. Visit her at lauriesadowski.com and theallergyfreecook.com

Apple Cider Dinner Bread
(c)2012 Laurie Sadowski, via http://bit.ly/1fFtsFM

This bread takes advantage of the sweetness of apple cider, but it isn’t sweet at all, making it the perfect complement to soups, stews, and chilis at the dinner table. It comes together in a few moments, letting you have a fresh-baked loaf ready for when dinner is on the table.

2 cups sorghum flour
1/2 cup quinoa flour
1/4 cup arrowroot flour
1/4 cup tapioca flour
4 teaspoons baking powder
1 tablespoon unrefined cane sugar
1 1/2 teaspoons fine sea salt
1 3/4 plus 2 tablespoons pure apple cider
1 tablespoon extra-virgin olive oil

Preheat the oven to 375 degrees F. Lightly grease an 8 1/2-inch by 4 1/2-inch loaf pan.

Put the flour, baking powder, sugar, and salt in a large bowl. Whisk to combine. Make a well and pour in the apple cider. Mix until combined. The mixture will be thick.

Use a rubber spatula to scrape the mixture into the prepared pan. Smooth evenly. Brush with the olive oil.

Bake in the centre rack for 50 to 60 minutes, until golden brown and a toothpick inserted in the centre of the loaf comes out clean. Let cool in the pan for 10 minutes. Carefully remove the loaf from the pan and put it on a cooling rack. Let cool about 30 minutes before slicing. Serve warm.


You can learn more and check out my blog here, get the details on my books here, and contact me with questions, comments, and answers to the question of the month here!
 
Have a magical month!
Laurie
...

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The Allergy-Free Cook at the Walt Disney World Resort. Can you guess what restaurant she is in?

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For information about audio services, contact Hidden Gem Productions.

Krista Joy is a former Disney cast member and current head author at Disneyways.com. Krista was born and raised in the heart of Orlando, Florida – where she still lives – with her husband Chris and two wonderful teenage sons, Bradley and Scott. Never knowing what it’s like to be away from Disney for very long – the magic has truly become a part of who she is.


Why I Love the Cranberry and The Epcot Cranberry Bog - and Why You Should Too


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The Epcot International Food and Wine Festival is one of my favorite times of the year to visit Epcot. Sure the food, merchandise, cooking demonstrations and drinks are fun...but for me...it's also got a lot to do with the Ocean Spray Cranberry bog. Last year, when I saw photos of various members of the media donning waders and being served food and drinks INSIDE that bog, I thought to myself, that is how I will KNOW I have truly arrived! Sadly, despite my best efforts, my Epcot cranberry bog days are yet to come. But that's OK - everyone has to have a Disney dream, right? Mine just happens to involve wearing waders!

Here are those elusive waders! All lined up and ready to wear!

Here are those elusive waders! All lined up and ready for the media to wear!

That beautiful bog, and cranberries in general are still just as fascinating to me. The Epcot cranberry bog is over 1300 square feet and home of 500 pounds of cranberries! It is a site to see in the middle of a theme park! Cranberry growers as well as cast members standing in and around it, are happy to engage guests with facts and information on how the fruit is not only harvested but also used. Here is some fun information that I have learned so far: Wet Harvesting A lot of people think that cranberries grow under water. Makes sense, since we usually see the berries floating on top of the water. Cranberries do not grow in water however. They grow on long running vines in marshes or "bogs" made up of acid, peat soil and sand near wetland systems. The floating cranberries we’re seeing is actually the result of wet harvesting. The bog is flooded with up to 18 inches of water the night before the berries are to be harvested. Once the area is flooded, the berries (which have air pockets) float to the top. For those stubborn cranberries still left hanging, a tractor-like machine called a “ruby slipper” comes through and “slips” the ruby berries right off their vines. From there, they’re corralled together, loaded into trucks, and shipped off to be processed into all their different forms. A few of those lucky berries will end up at Epcot for the bog display.

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Dry Harvesting Fresh cranberries, the ones you buy in the produce aisle every fall, are harvested using the dry method. Not quite as glamorous if you ask me...but it's the best way to get the absolute freshest of berries. For this, cranberry growers use a mechanical picker that looks like a large lawnmower. It has metal teeth that comb the berries off the vine and deposit them in a burlap sack at the back of the machine. I would imagine this is much easier then picking them all by hand like they did in the old days!

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It's not just about sauce and jelly. Every part of the cranberry plant has a purpose for which it is used. Greens are reused in compost, juice is pressed, and the skins become Craisins. (By the way, be sure to pick up a free sample pouch of craisins at the booth near the Epcot cranberry bog! Who says nothing at Disney is free?) Beginning with the Native Americans, who used cranberries in medicines and clothing dyes...modern people are still finding creative uses for cranberries. Cranberries can be added to countless dishes, from quick breads, yeast breads, salads, relishes, salsas and chutneys, to soups, grain-based entrees and of course, desserts. It's always a good idea to add a half-cup of chopped cranberries to your favorite banana bread or apple muffin recipe. Drop some into your leafy green/spinach salad (especially good with dried cranberries), or toss a handful into a pilaf or stuffing. Impress your dinner guests with a cranberry glaze, or slow-cook some berries with your favorite chicken or pork. Before baking apples, fill the cored centers with cranberries, then sprinkle with sugar and cinnamon. Have you ever heard of cranberry mustard? It is said to get the pork and salmon on your plate singing! (Just heat some whole-berry cranberry sauce with a touch of sherry and honey, mix with an equal amount of your favorite brown or Dijon-style mustard, and if you like, throw in a dash of ground ginger. Voilà! Homemade cranberry mustard...mmmm...) Some very successful musicians even decided to name their band "The Cranberries". Do you suppose they are fans of the fruit as well?

Photo credit The Cranberries
Photo credit The Cranberries

So, there you have it. Who knew cranberries could be so useful - and inspirational enough to name your rock band after them? Just remember the next time you are at the Epcot International Food and Wine Festival, be sure to slow down a bit to appreciate the cranberries, and that beautiful Ocean Spray cranberry bog. It's the stuff Disney dreams are made of (OK..well...maybe just mine!)

Editor's note:
Krista wanted us to share that she has since been contacted by the PR department hired by Ocean Spray. They stated they have added her to the list, and that they will definitely be in touch when next year’s bog rolls around! Needless to say, Krista is "BERRY" excited for 2014!






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Do you have a question for the newsletter? Want to see a new feature? Interested in submitting your own guest dining review? Send all your comments, questions, and suggestions to Sarah at gfdf.wdw@gmail.com!

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