Blog Archives

Food Innovation Center Tour with Dr. Taylor


281 Food Innovation Center Tour

On May 6, 2017, at 10:00 am,  Dr. Stephen Taylor will be giving us a free tour of the 281 Food Innovation Center.  We will Tour the first floor and then go to Room 275 to tour the lab.  The innovation center is located at the old fair grounds . If you are driving west on Cornhusker Hwy, turn south on State Park Drive. It changes to Salt Creek Roadway. Look for Nebraska Innovation Campus. Dr. Taylor is traveling in April, so this is a date change!

 

View this email in your browser

Now that you’ve selected a template, you’ll define the layout of your email and give your content a place to live by adding, rearranging, and deleting content blocks.

When you’re ready to change the look of your email, take a look through the “design” tab to set background colors, borders, and other styles.

If you need a bit of inspiration, you can see what other MailChimp users are doing, or learn about email design and blaze your own trail.

Copyright © 2017 Lincoln Celiac Support Group, All rights reserved.
Your are a member with special diet restrictions

Our mailing address is:

Lincoln Celiac Support Group

254 South 77

Lincoln, NE 68510


Add us to your address book



Want to change how you receive these emails?
You can update your preferences or unsubscribe from this list

Email Marketing Powered by MailChimp

Posted in Tagged with: ,

Chef Trevor prepares the Venue’s Hungarian Wild Mushroom Soup!

 Hungarian Wild Mushroom Soup From the Venue Restaurant

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

Posted in Meetings Tagged with: , , ,

Upcoming Events

  1. Sorghum Project with Beckee Moreland

    November 4 @ 10:00 am - 11:30 am

Recent Comments