We had a fun and educational meeting for the Lincoln Celiac Support Group!
Chef Trevor prepared the Venues’ famous Hungarian Wild Mushroom Soup.  A mixture of spices like minced garlic, GF San-J soy sauce, balsamic vinegar, paprika, dill weed,  marjoram, clove, pepper and salt were paired with sliced mushrooms, truffle oil  and minced shallots for a mushroom reduction sauce. A rice flour slurry was carefully added to 190 degrees of warm milk and cream. An immersion blender provided the necessary smoothness. Chef Trevor prepares many of the soups on the menu and has totally converted the recipes to use rice flour.  He commented he really likes Bob’s Red Mill version for its smooth and fine texture. Most of the products were purchased at Hy-Vee for his absolutely wonderful food demonstration. Be sure to try-out the other Gluten-free options at the Venue Restaurant, 4111 Pioneer Woods Drive,  Lincoln, Ne  68516 (402)488-8368 www.yourvenue.net

Other Hy-Vee samples included Schar baguettes and Against the Grain baguettes found in the Hy-Vee Healthmarket.  Our dessert sampling was made with Schar shortbread cookies, Betty Crocker cherry frosting and Dove’s dark chocolate hearts.

Hope you can attend the next meeting on Saturday, March 21 with Dr. Steven Taylor 10:00 a.m. Club room

Hy-Vee 1601 N. 84th St. Lincoln, Ne. Call Becky at 402-467-5505 or email at bguittar@hy-vee.com for questions.   Submitted by Becky Guittar, co-chair Lincoln Celiac Support Group