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Dining away from home can be a challenge for those managing food allergies and intolerances or special dietary needs. As a registered dietitian, as well as a mother of children with food allergies, I am always on the lookout for a safe place to eat. This site came about due to the necessity of finding restaurants receptive to serving customers with food allergies and special dietary concerns. Our goal is to increase the awareness within the restaurant community so that we may once again experience the freedom to dine away from home.

This site is to be used as a reliable guide. It does not guarantee a safe dining experience. Chefs, menus and policies change regularly. Verify all information for yourself.

Start the New Year Off Right~at Clio!

Quinoa French Toast

Quinoa French Toast

Head over to Clio, Ken Oringer’s flagship restaurant for some tasty plates to welcome in 2015!  Besides their amazing a la carte plates, Clio’s menu also features a 5 and 9 course tasting menu.  The dynamic menu is seasonal so you’re sure to be enticed with innovative dishes including healthy and gluten-free plates such as the Moon Shoal Oysters with Cranberry Mignonette, Pickled Coriander Berries and Horseradish and Carrots au Foin with Candied Hazelnut, Spiced Yogurt and Garlic. Bar bites are also available for those of you wanting to try a flavorful mouthful while sticking to your New Year’s resolutions!  Be sure to try the  Edamame with Fleur de Sel and Lemon Zest or the Seaweed Salad with Sesame Tuna Flakes and Kishu Vinegar.

Clio is very gluten-free friendly and even has a pastry chef living with Celiac disease on staff! The winner of the 2013 Food & Wine best new pastry chef,  Monica Glass, was diagnosed with Celiac disease in 2009, but that did not impede her fabulous pastry career.  She chose to work with her challenge to create beautiful and delicious desserts from alternative ingredients without sacrificing taste.  Actually, many of the dessert items at Clio are gluten-free!  Some of these include the Les Bois with Chocolate Cremeux, Maple, Sumac and White Birch Ice Cream and Poached Pears with Buttermilk Mousse, Walnut, Brown Butter and Pedro Ximenez Ice Cream.

She makes an incredible quinoa “French Toast” that’s a terrific way to begin your day on these cold winter mornings.  She kindly shared her recipe with us!


Le Petit Dejenuer

Quinoa “French toast,” Red Kuri, Brown Butter, Mt. Olympus Tea Ice Cream

Monica Glass, Pastry Chef

Ingredients for Black Limon Confit Red Kuri:

2 red kuri squash

50% simple syrup

1% salt

6 Black Limons, smashed



Cut squash in quarters. Peel and chop into chunks. Braise in oven or a rondo pan with black limon syrup until softened. Cool in syrup. Cut into bite sized pieces.

Ingredients for Quinoa “French Toast:”

1 ¼ cup milk

1/3 cup butter

1/5 cup maple sugar

5 teaspoons Grade A maple syrup

5 teaspoons sugar

1 pinch salt

1/3 cup freshly milled and toasted quinoa flour (can use Bob’s Red Mill if you don’t have a home mill)

5 eggs, separated



Prepare sheet tray with parchment and non-stick spray. Preheat oven to 350 degrees F. Place milk, butter, sugars and salt in a large saucepot. Bring to a boil. Slowly whisk in quinoa flour so clumps don’t form. Whisk in egg yolks. Meanwhile, whisk egg whites to medium peaks in the clean bowl of a standing mixer with the whisk attachment. Fold the whipped egg whites into the cooked base. Pour batter into the prepared sheet tray. Bake in preheated oven for approximately 18 minutes until puffy and golden. Let cool and refrigerate until firm. Cut 1 ½-inch square portions.


Ingredients for Red Kuri Confiture:

(Yield: 1 pint)

2 heaping cups red kuri squash, peeled and cut into small pieces

1 ¼ cups sugar

Rice wine vinegar, to taste

Salt, to taste



Place sugar in a medium saucepot. Cover with water until sandy. Cook with a thermometer until the mixture reaches 240 degrees F. Add red kuri squash and cook until the mixture has a soft and jam-like consistency. Blend until smooth, adding vinegar and salt to taste. Pass through a fine mesh chinois.


Ingredients for Candied Pepitas:

(Yield: 1 pint)

2/3 cup pepitas, toasted

1/3 cup sugar




Combine sugar and salt in sauté pan. Add water until sandy. Cook with a thermometer until the mixture reaches about 240 degrees F. Add pepitas. Stir until crystallized (you may need to continue stirring off heat to prevent caramelization).


Ingredients for Pickled Red Kuri Squash:

(Yield: 1 quart)

2/3 cup water

2/3 cup rice wine vinegar

1 ¼ cups sugar

1 vanilla bean, split and seeds scraped

1 lemon, zested in strips

2 star anise

6 pieces cassia buds

1 small red kuri squash, peeled and sliced thin on the mandoline



Mix all ingredients and bring to a simmer. Pour the mixture over red kuri strips. Chill until fully cooled.


Ingredients for the Brown Butter Sauce:

(Yield: 1 cup)

2 egg yolks

¼ cup trimoline

¼ cup glucose syrup

2/3 brown butter

1 pinch salt



Place yolks in vitaprep. Place trimoline and glucose in small saucepot, bring to simmer. Slowly stream into yolks while blender is running. Allow to thicken slightly while running. Slowly emulsify into yolk/glucose mixture while blender is running until a smooth and thick puree is obtained. Blend in salt. Compress to get rid of any air. Reserve until ready to use.


Ingredients for Mount Olympus Ice Cream:

(Yield: 1 quart)

3 ¼ cups heavy cream

3 ¼ cups whole milk

¼ cup dry milk powder

2/5 cup sugar

2/5 cup liquid glucose

4 sheets gold gelatin

2 teaspoons pinch ice cream stabilizer

2/3 teaspoon salt

1 pint Mt Olympus tea leaves



Combine heavy cream and milk in a saucepot. Bring to a simmer. Add sugar, glucose, stabilizer and salt to wet ingredients. Bring the ingredients back to a boil and simmer for approximately 30 seconds. Dissolve gelatin and pour it over the Mt. Olympus tea leaves. Chill in an ice bath and allow syrup to mature for at least 4 hours. Strain through a fine mesh chinois.


Plate and serve the dish with lemon balm leaves.



Chef Glass also shared with us her recipe for her gluten-free flour mix. Thanks, Chef!


Gluten Free Flour Mix

Monica Glass, Pastry Chef



2 cups white rice flour

1 1/2 cups brown rice flour

1 cup tapioca starch

2/3 cup potato starch

1/2 cup garfava bean flour (or all white rice flour can be used if desired)

2 teaspoons dried milk powder

1 1/2 teaspoons xanthan gum



Measure ingredients individually and combine in a large mixing bowl.





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