Re: seeking cheese ravioli

[Guest guest]

The farmers kitchen cafe in has online ordering, I thought she said they ship the frozen goods too.  The frozen ravioli are delicious, a bit pricey and gourmet flavors.From: jeansomlo <jina68@...> Sent: Wednesday, November 12, 2008 5:10:41 PMSubject: [ ] seeking cheese

ravioli

has anyone found any good frozen GF ravioli, ideally in the south bay?

I am tired of trying to make it from scracth - it is such a messy

miserable experience (I used to make fresh ravioli before going GF - a

totally different experience). I read rave reviews about "Conte's

Pasta" but it doesn't look like they have distributors on the west

coast.

I've looked at the usual places like Whole Foods, Draegers, Andronico's

but it's been a few months - has anyone seen any?

I'm about to have yet another dinner w/ the old standby - trader joe's

brown rice rotelli, which is fine, but how I'd love to sink my teeth

into a cheese ravioli!

Jean

[Guest guest]

I agree that Farmer's Kitchen raviolis are good. However, I would like to warn anyone who plans on ordering or going to her restaurant. The last time I went, I ended up getting contaminated. Apparently she has a new cook and the new person misunderstood that my dish was

supposed to be gluten-free. They were very busy, so I am not sure if this had an impact on their ability to recollect which customers were GF or not. Normally the owner has been VERY careful in the past, but the chef seemed fairly nonchalant that this had contamination had occurred. I could not run to the bathroom fast enough, nor could I wait to get out of there :/

The owner apologized and I appreciate her doing so, but it is very hard to return to somewhere that has clearly a lot to learn about cross-contamination or forgets which customers have Celiac.So be careful, make sure you call ahead and verify that an experienced chef will be preparing your meal AND if you are SUPER sensitive, like me, let her know that there is no room for mistakes.

Good luck with the raviolis. Maybe the ones ordered online will be safer? On Wed, Nov 12, 2008 at 7:01 PM, Lombardi <tanya_lombardi@...> wrote:

The farmers kitchen cafe in has online ordering, I thought she said they ship the frozen goods too. The frozen ravioli are delicious, a bit pricey and gourmet flavors.

From: jeansomlo <jina68@...>

Sent: Wednesday, November 12, 2008 5:10:41 PMSubject: [ ] seeking cheese

ravioli

has anyone found any good frozen GF ravioli, ideally in the south bay?

I am tired of trying to make it from scracth - it is such a messy

miserable experience (I used to make fresh ravioli before going GF - a

totally different experience). I read rave reviews about " Conte's

Pasta " but it doesn't look like they have distributors on the west

coast.

I've looked at the usual places like Whole Foods, Draegers, Andronico's

but it's been a few months - has anyone seen any?

I'm about to have yet another dinner w/ the old standby - trader joe's

brown rice rotelli, which is fine, but how I'd love to sink my teeth

into a cheese ravioli!

Jean

[Guest guest]

Whoops! " but the chef seemed fairly nonchalant that this had contamination had occurred. " - should say " but the chef seemed fairly nonchalant that this contamination had occurred. " That's what I get for trying to watch TV while typing

On Wed, Nov 12, 2008 at 7:12 PM, Crystal Brown <cizella@...> wrote:

I agree that Farmer's Kitchen raviolis are good. However, I would like to warn anyone who plans on ordering or going to her restaurant. The last time I went, I ended up getting contaminated. Apparently she has a new cook and the new person misunderstood that my dish was

supposed to be gluten-free. They were very busy, so I am not sure if this had an impact on their ability to recollect which customers were GF or not. Normally the owner has been VERY careful in the past, but the chef seemed fairly nonchalant that this had contamination had occurred. I could not run to the bathroom fast enough, nor could I wait to get out of there :/

The owner apologized and I appreciate her doing so, but it is very hard to return to somewhere that has clearly a lot to learn about cross-contamination or forgets which customers have Celiac.So be careful, make sure you call ahead and verify that an experienced chef will be preparing your meal AND if you are SUPER sensitive, like me, let her know that there is no room for mistakes.

Good luck with the raviolis. Maybe the ones ordered online will be safer? On Wed, Nov 12, 2008 at 7:01 PM, Lombardi <tanya_lombardi@...> wrote:

The farmers kitchen cafe in has online ordering, I thought she said they ship the frozen goods too. The frozen ravioli are delicious, a bit pricey and gourmet flavors.

From: jeansomlo <jina68@...>

Sent: Wednesday, November 12, 2008 5:10:41 PMSubject: [ ] seeking cheese

ravioli

has anyone found any good frozen GF ravioli, ideally in the south bay?

I am tired of trying to make it from scracth - it is such a messy

miserable experience (I used to make fresh ravioli before going GF - a

totally different experience). I read rave reviews about " Conte's

Pasta " but it doesn't look like they have distributors on the west

coast.

I've looked at the usual places like Whole Foods, Draegers, Andronico's

but it's been a few months - has anyone seen any?

I'm about to have yet another dinner w/ the old standby - trader joe's

brown rice rotelli, which is fine, but how I'd love to sink my teeth

into a cheese ravioli!

Jean

[Guest guest]

Farmer's Kitchen is an accident waiting to happen - last time we ate there,

TWICE they came back out of the kitchen to ask if the order was supposed to be

GF or not, and this was on a slow Saturday in the late afternoon.

We paid $40 for lunch for 2 adults and 1 child, and all three of us walked out

of there still hungry. I think it is likely the WORST rip-off I have found when

dealing with the gluten-free diet.

Maureen

> From: Crystal Brown <CiZella@...>

> Subject: Re: [ ] seeking cheese ravioli

>

> Date: Wednesday, November 12, 2008, 7:12 PM

> I agree that Farmer's Kitchen raviolis are good. However, I would like to

> warn anyone who plans on ordering or going to her restaurant.

>

> The last time I went, I ended up getting contaminated. Apparently she has a

> new cook and the new person misunderstood that my dish was

> supposed to be gluten-free. They were very busy, so I am not sure if this

> had an impact on their ability to recollect which customers were GF or not.

> Normally the owner has been VERY careful in the past, but the chef seemed

> fairly nonchalant that this had contamination had occurred. I could not run

> to the bathroom fast enough, nor could I wait to get out of there :/

>

> The owner apologized and I appreciate her doing so, but it is very hard to

> return to somewhere that has clearly a lot to learn about

> cross-contamination or forgets which customers have Celiac.

>

> So be careful, make sure you call ahead and verify that an experienced chef

> will be preparing your meal AND if you are SUPER sensitive, like me, let her

> know that there is no room for mistakes.

>

> Good luck with the raviolis. Maybe the ones ordered online will be safer?

[Guest guest]

Wow, that really stinks! I'm happy to say that when I ate the frozen ravioli (that I made at home, safely in separate GF pot with GF sauce), it was yummy with no ill effects (I'm not super sensitive though). Sounds like we need to start a ravioli making business closer to home!

From: Marciana R <marcianar@...> Sent: Wednesday, November 12, 2008 9:46:00 PMSubject: Re: [ ] seeking cheese ravioli

Farmer's Kitchen is an accident waiting to happen - last time we ate there, TWICE they came back out of the kitchen to ask if the order was supposed to be GF or not, and this was on a slow Saturday in the late afternoon.We paid $40 for lunch for 2 adults and 1 child, and all three of us walked out of there still hungry. I think it is likely the WORST rip-off I have found when dealing with the gluten-free diet.Maureen> From: Crystal Brown <CiZellagmail (DOT) com>> Subject: Re: [ ] seeking cheese ravioli> > Date: Wednesday, November 12, 2008, 7:12 PM> I agree that Farmer's Kitchen raviolis are good. However, I would like to> warn anyone who plans on ordering or going to her restaurant.> > The last time I went, I ended up getting contaminated. Apparently she has a> new cook and the new person misunderstood that my dish was> supposed to be gluten-free. They were very busy, so I am not sure if this> had an impact on their ability to recollect which customers were GF or not.> Normally the owner has been VERY careful in the past, but the chef seemed> fairly nonchalant that this had contamination had occurred. I could not run> to the bathroom fast enough, nor could I wait to get out of there :/> > The owner apologized and I appreciate her doing so, but it is very hard to> return to

somewhere that has clearly a lot to learn about> cross-contamination or forgets which customers have Celiac.> > So be careful, make sure you call ahead and verify that an experienced chef> will be preparing your meal AND if you are SUPER sensitive, like me, let her> know that there is no room for mistakes.> > Good luck with the raviolis. Maybe the ones ordered online will be safer?

[Guest guest]

yikes! : would you mind sharing the recipe you used for the

pasta? I tried using the recipe from glutenfreegirl but it was very

sticky and delicate- I could not roll it thin enough to make the

ravioli taste good - instead they were way too thick - like eating

glue with a little ricotta mixed in. I tried using a pasta machine,

rolling pin, rolling pin w/ parchment/wax paper, it was very

frustrating! I do have the new culinary institute GF cookbook which

has a recipe I'm,planning to try out.

I'm in agreement - it sounds like the bay area market for GF ravioli

is well underserved :-)

I did exchange email with Conte's in New Jersey and they don't have

any locations here right now. They said ravioli was the hardest thing

they learned to make GF, and that it took 2 years to perfect the

pasta recipe. I will be spending a day in Fort Lauderdale Florida in

a few weeks and apparently they have some stores who sell it there so

I may beg my MIL to let me use her kitchen so I can try it out!

Jean

[Guest guest]

Oh dear- this is bad news. What did you order? The last time I went I

thought that the only item not gluten-free was sandwich bread... has

that changed?

I often use Bette Hagman's recipe for pasta... and usually for

ravioli. Here's a post from my blog with photos of the pasta- I use

a pasta machine.

http://www.bookofyum.com/blog/the-gluten-free-italian-two-vegan-pumpkin-ravioli-\

recipes-and-one-feta-pumpkin-ravioli-recipe-1186.html

(Hagman's recipe isn't there, but the filling I used is posted)

-

>

> I agree that Farmer's Kitchen raviolis are good. However, I would

like to

> warn anyone who plans on ordering or going to her restaurant.

>

> The last time I went, I ended up getting contaminated. Apparently

she has a

> new cook and the new person misunderstood that my dish was

> supposed to be gluten-free. They were very busy, so I am not sure if

this

> had an impact on their ability to recollect which customers were GF

or not.

> Normally the owner has been VERY careful in the past, but the chef

seemed

> fairly nonchalant that this had contamination had occurred. I could

not run

> to the bathroom fast enough, nor could I wait to get out of there :/

>

> The owner apologized and I appreciate her doing so, but it is very

hard to

> return to somewhere that has clearly a lot to learn about

> cross-contamination or forgets which customers have Celiac.

>

[Guest guest]

,It was the breaded chicken. I don't remember the official name. I know it wasn't the fried chicken though. I'll find out the name. I'm also wondering if it was the bread crumbs or maybe a piece of gluten bread was put on top and then removed.. I just remember trying it and realizing it didn't taste right. That feeling you get when you remember an old taste back from your days of consuming gluten.. Not sure if anyone is familiar with that feeling, but that is how I felt after the first couple bites. Yes, I ate more than one bite - thought I might be hallucinating. But, nope.. My alert system went immediately into action

, your raviolis look delicious! Thank you for that link.. You've inspired me to try and make raviolis - oh boy! (I can cook, but haven't tried anything as challenging as pasta.. yikes).As for Farmer's and what may or may not be gluten-free, I have no clue :/ I also thought it was just the bread, but I have to wonder now. I think she is wanting to satisfy a larger audience?

What kind of pasta machine do you use?On Thu, Nov 13, 2008 at 11:51 PM, seamaiden399 <seamaiden399@...> wrote:

Oh dear- this is bad news. What did you order? The last time I went I

thought that the only item not gluten-free was sandwich bread... has

that changed?

I often use Bette Hagman's recipe for pasta... and usually for

ravioli. Here's a post from my blog with photos of the pasta- I use

a pasta machine.

http://www.bookofyum.com/blog/the-gluten-free-italian-two-vegan-pumpkin-ravioli-recipes-and-one-feta-pumpkin-ravioli-recipe-1186.html

(Hagman's recipe isn't there, but the filling I used is posted)

-

>

> I agree that Farmer's Kitchen raviolis are good. However, I would

like to

> warn anyone who plans on ordering or going to her restaurant.

>

> The last time I went, I ended up getting contaminated. Apparently

she has a

> new cook and the new person misunderstood that my dish was

> supposed to be gluten-free. They were very busy, so I am not sure if

this

> had an impact on their ability to recollect which customers were GF

or not.

> Normally the owner has been VERY careful in the past, but the chef

seemed

> fairly nonchalant that this had contamination had occurred. I could

not run

> to the bathroom fast enough, nor could I wait to get out of there :/

>

> The owner apologized and I appreciate her doing so, but it is very

hard to

> return to somewhere that has clearly a lot to learn about

> cross-contamination or forgets which customers have Celiac.

>

[Guest guest]

Hi

It wasn't a recipe for ravioli (i'm not that good a cook!). It was the frozen ones sold at Farmers.

Sorry,

[Guest guest]

The last time I checked they only had gluten bread as an option for

sandwiches, but I'll email the owner and see if things have changed.

The menu looks the same, but it's hard to say. The last time I went

the owner told me about their new gluten-free breading for their crab

cakes, so I wouldn't necessarily think it was that- but having gluten

bread used and removed could be possible with a new chef. Either way,

it's a shame. I'll report back on what she says. I am partially

interested because I just wrote a blog article on gluten-free pizza

and recommended the place- so if there are new (gluten) dishes on the

menu I want to know...

I bought my pasta machine in Japan but it was imported from Italy. It

was really reasonable (around $20) and I have seen the same model in

the states.

-

>

> ,

>

> It was the breaded chicken. I don't remember the official name. I

know it

> wasn't the fried chicken though. I'll find out the name.

>

> I'm also wondering if it was the bread crumbs or maybe a piece of gluten

> bread was put on top and then removed.. I just remember trying it and

> realizing it didn't taste right. That feeling you get when you

remember an

> old taste back from your days of consuming gluten.. Not sure if

anyone is

> familiar with that feeling, but that is how I felt after the first

couple

> bites. Yes, I ate more than one bite - thought I might be hallucinating.

> But, nope.. My alert system went immediately into action

>

> , your raviolis look delicious! Thank you for that link.. You've

> inspired me to try and make raviolis - oh boy! (I can cook, but haven't

> tried anything as challenging as pasta.. yikes).

>

> As for Farmer's and what may or may not be gluten-free, I have no

clue :/ I

> also thought it was just the bread, but I have to wonder now. I

think she is

> wanting to satisfy a larger audience?

>

[Guest guest]

thanks for the recipe (and sorry for misunderstanding your post

!). I look forward to trying to make ravioli once again. I did

happen to be in the Cupertino Whole Foods this morning and bought some

more brown rice lasagna noodles so I may chicken out for now and make

lasagna instead.

BTW I noticed that the Cupertino Whole Foods has a whole bunch more

gluten free signage on the shelves. I had written them a customer

comment card after they did away with their special wheat free section

telling them how wonderful their tiny La Jolla store is re: the gluten

free signs and asked them to call La Jolla to see how they do it so

they can add signs to Cupertino. I have no idea if my card helped

inspire them, but I don't care - I'm just happy the signs are there.

Made my shopping trip much easier. I forgot to drop them a comment card

about adding Conte's frozen ravioli - doh! Gotta do that next time.

Some of their east coast locations carry it.

Jean

[Guest guest]

FYI, I noticed that Conte's frozen ravioli is sold online through Gluten Free Mall. It costs $40 for a frozen cooler shipment but it is flat fee for as many products as fit in the cooler.

From: jeansomlo <jina68@...> Sent: Friday, November 14, 2008 2:12:33 PMSubject: [ ] Re: seeking cheese ravioli

thanks for the recipe (and sorry for misunderstanding your post !). I look forward to trying to make ravioli once again. I did happen to be in the Cupertino Whole Foods this morning and bought some more brown rice lasagna noodles so I may chicken out for now and make lasagna instead.BTW I noticed that the Cupertino Whole Foods has a whole bunch more gluten free signage on the shelves. I had written them a customer comment card after they did away with their special wheat free section telling them how wonderful their tiny La Jolla store is re: the gluten free signs and asked them to call La Jolla to see how they do it so they can add signs to Cupertino. I have no idea if my card helped inspire them, but I don't care - I'm just happy the signs are there. Made my shopping trip much easier. I forgot to drop them a comment card about adding Conte's frozen ravioli - doh! Gotta do that next

time. Some of their east coast locations carry it.Jean

[Guest guest]

I just got an email back from Rose Anne at Farmer's Kitchen- the only

gluten at the place is in the gluten bread option, which they have

always had. I don't know that calling ahead would help- they have the

staff they have, and they're not really going to be able to tell you

anything new on the phone. I would question them carefully about your

order in person though, especially if you order a sandwich. DH and I

have ordered sandwiches several times without difficulty, but I could

see how the possibility of a mix up exists.

I can appreciate that they offer organic, local, quality produce

(although prepared with varying degrees of skill), and costs are high.

It must be hard to stay in business with the economy the way it is,

and with limited demand for gluten-free products... and I hope they

survive. DH is not quite as enthused about the place as I am, but he

did enjoy the crab sandwich. Maybe I'll have to go there again soon

and see how things are going with the new chef... But they better not

gluten me, or all this positivity may go straight out the window! lol.

-

[Guest guest]

Haha, !

For what it's worth, I think they (as a collective group) were having

an off day. My boyfriend, who normally orders the chicken sandwich,

had even said that his sandwich tasted strange and the seasoning was

too heavy. That's saying A LOT, considering he loves that sandwich and

has never experienced a problem with it in the past. My Dad had

ordered fish (forgive me, I don't remember which kind) and said it was

tough and not very well seasoned either. SO, it is highly likely that

this was an isolated incident. However, I need some time before I

return. *Sigh* I loved their raviolis too :/

Thank you for checking with her and it is good to know it is just

bread. But at the same time, I feel weird saying " just " bread..

>

> I just got an email back from Rose Anne at Farmer's Kitchen- the only

> gluten at the place is in the gluten bread option, which they have

> always had. I don't know that calling ahead would help- they have the

> staff they have, and they're not really going to be able to tell you

> anything new on the phone. I would question them carefully about your

> order in person though, especially if you order a sandwich. DH and I

> have ordered sandwiches several times without difficulty, but I could

> see how the possibility of a mix up exists.

>

> I can appreciate that they offer organic, local, quality produce

> (although prepared with varying degrees of skill), and costs are high.

> It must be hard to stay in business with the economy the way it is,

> and with limited demand for gluten-free products... and I hope they

> survive. DH is not quite as enthused about the place as I am, but he

> did enjoy the crab sandwich. Maybe I'll have to go there again soon

> and see how things are going with the new chef... But they better not

> gluten me, or all this positivity may go straight out the window! lol.

>

> -

>

[Guest guest]

I've only done it once, but I had really good luck adapting the pasta

recipe in the French Laundry cookbook.

1 3/4c AP flour

6 large egg yolks

1 large egg

1 1/2 tsp olive oil

1 T milk

I used the basic GF Gourmet flour blend (rice/tapioca/potato) and I

don't think I added any xanthan gum (it has been 6 months since I made

it, so the details are a little hazy...)

We did a simple cheese filling and tomato sauce, and they were SO, SO

good. The only reason I haven't made them again since is that it was

about a 3 hour process all together (I am sure it would go more

quickly with more experience, though!) and I have small children

helping/hanging on me most of the time when I cook...

-

On Thu, Nov 13, 2008 at 7:02 PM, jeansomlo <jina68@...> wrote:

> yikes! : would you mind sharing the recipe you used for the

> pasta? I tried using the recipe from glutenfreegirl but it was very

> sticky and delicate- I could not roll it thin enough to make the

> ravioli taste good - instead they were way too thick - like eating

> glue with a little ricotta mixed in. I tried using a pasta machine,

> rolling pin, rolling pin w/ parchment/wax paper, it was very

> frustrating! I do have the new culinary institute GF cookbook which

> has a recipe I'm,planning to try out.

>

> I'm in agreement - it sounds like the bay area market for GF ravioli

> is well underserved :-)

>

> I did exchange email with Conte's in New Jersey and they don't have

> any locations here right now. They said ravioli was the hardest thing

> they learned to make GF, and that it took 2 years to perfect the

> pasta recipe. I will be spending a day in Fort Lauderdale Florida in

> a few weeks and apparently they have some stores who sell it there so

> I may beg my MIL to let me use her kitchen so I can try it out!

>

> Jean

>

>