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In case you missed it, the New York Times featured an article today about gluten-free staying power.
http://www.nytimes.com/2014/06/18/dining/gluten-free-eating-appears-to-be-here-to-stay.html?_r=0

This article highlights Chef Mark Ladner's work at the prestigious Del Posto in New York City. At Del Posto, the Chef has made his gluten-free menu identical to the regular menu. Now he is trying to launch a new, quick-serve, gluten-free pasta concept called Pasta Flyer. 

Last week, Chef Ladner held an event with our NYC Celiac Disease and Brooklyn Gluten-Free Meetup Support Groups in Brooklyn, NYC. I was very impressed that a chef of his prestige and level reached out to our gluten-free community. He spoken openly about the years of research he put into developing the gluten-free pasta and his efforts paid off. He answered all of our questions and fed us well. It was really quite an honor to have him feed our group.

You can read more about Chef Ladner's campaign here: www.pastaflyer.com

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