Omnivore Atlanta

Chef Shaun Doty of Shaun’s is continuing his dinner series for those with celiac disease on Sun., July 13. The prix fixe, gluten-free and wheat-free menu is $45 and $65 with gluten-free beer pairings. Whole Foods Briarcliff will provide a gift bag with gluten-free products for diners. According to a press release:

The appetizer will feature Eggplant Salad with Poached and Spicy Vinaigrette. The intermezzo will include Fig Tempura with Sweet Potato, Vanilla and Tahini. The entree will be Vegan Zucchini Lasagna with Heirloom Tomatoes and Pinenut Ricotta. Dessert will consist of a Black Rice Pudding and Coconut Sorbet.

Call 404-577-4358 for reservations or more information.

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This just in from Shaun’s:

Chef Shaun Doty continues his monthly special dinner series catering to those with Celiac disease on the second Sunday of every month. The next dinner will be held Sunday, March 9, and will feature a prix fixe, gluten-free and wheat-free menu for $45 and $65 with beer pairings. The nightly changing á la carte menu will also be available.

The appetizer will include English pea soup with Spring garlic flan and Benton’s Smokehouse Bacon. The intermezzo will feature Scottish salmon with star anise oil, cabbage and Asian pear. The entrée will be duck leg confit with champagne sauerkraut and braised endive. Lastly, the dessert will include first-of-the-season strawberries with English double cream and vanilla sorbet.

Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate the gluten protein, found in wheat, rye and barley. Gluten is found mainly in foods but may also be found in everyday products, such as stamp and envelope adhesive, medicines and vitamins. When people with celiac disease eat foods or use products containing gluten, their immune system responds by damaging the small intestine.

For more information, call 404-577-4358 or visit www.shaunsrestaurant.com.

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Almost 3 million Americans suffer from the autoimmune digestive disease known as celiac disease, according to the website for the National Foundation for Celiac Awareness. Celiac is triggered by gluten protein found in wheat, rye and barley, and damages the small intestine and interferes with the absorption of nutrients from food.

As someone who has battled a similar digestive illness for 15 years, I know about being perceived as a “picky” eater because there is no other option, and how a restaurant menu can be an enemy in disguise if you aren’t careful.

Now at least one night of every month celiac sufferers have a dinner menu planned just for them. Due to the success of its first gluten- and wheat-free dinner, Shaun’s will be hosting the event the second Sunday of every month. The next dinner will be Feb. 10 and will feature a prix-fixe menu for $45, and $65 with beer pairings. Check out the menu here. For gluten-free diners this event offers a little peace of mind, knowing that they will be covered from appetizers to dessert.

The NFCA website has a 15-page, downloadable Celiac Disease & Gluten-Free Survival Guide that discusses symptoms, dietary options and restaurant chains that offer gluten-free items such as Outback Steakhouse and Bonefish Grill. Find it here: www.celiacentral.org.

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Here’s some interesting news from the PR folks for Shaun’s:

On Thursday, January 13, Chef Shaun Doty of Shaun’s will host a special dinner catering to those with celiac disease. The dinner will feature a prix fixe, gluten-free and wheat-free menu paired with beers. More and more people require a special diet due to celiac disease. Chef Doty is taking on the challenge and creating a special menu all diners can enjoy.

Shaun’s will offer a prix fixe menu priced at $45 and $65 with beer pairings. The first course will be comprised of heirloom lentil soup with homemade wild boar sausage and a Green’s gluten-free amber ale, Belgium beer pairing. The second course features Atlantic cod in rice paper with basil, seaweed and ginger with a Green’s gluten-free Tripel Ale, Belgium beer pairing. The third course will be Coleman beef tenderloin with short rib marmalade and endives with a Green’s gluten-free Dubbel Ale, Belgium beer pairing. The fourth and final course will be a creamsicle with orange, Campari and Prosecco with a hot tea cocktail pairing.

“Celiac disease is very common, and as a chef, I’ve had an opportunity to learn about the disease and its unique challenges,” said Chef Doty. “Everyone should be able to enjoy a fabulous meal without worrying about their dietary restrictions.

“Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate the gluten protein, found in wheat, rye and barley. Gluten is found mainly in foods but may also be found in everyday products, such as stamp and envelope adhesive, medicines and vitamins. When people with celiac disease eat foods or use products containing gluten, their immune system responds by damaging the small intestine.

The regular menu will also be available and all diners are welcome to enjoy this special evening.

The restaurant is located in Inman Park at 1029 Edgewood Ave. Phone 404-577-4358 for more information and to make a reservation.

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