Monday, August 22, 2016

Enjoy Life with These Three Fun Desserts

What's you favorite thing to do? Is it running or reading or traveling? I love to be creative in the kitchen. It's like my own personal playground. Here's what I've been up to lately.

Enjoy Life Gluten-Free Brownies waffle ice cream sandwich

What's better than an ice cream sandwich? An ice cream wafflewich! I prepared the Enjoy Life Foods Brownie Mix, added an egg white for binding, and cooked it in my Belgian waffle maker. That's right, a waffle maker. While these brownies are more than good enough to devour on their own. I took it up a notch. I sandwiched some vanilla ice cream between these quarter sections, and placed them back in the freezer to harden. You can use any ice cream you'd like. I bet a coffee ice cream would be AMAZING in between.
While the 'wiches were hardening, I melted some chocolate in a glass bowl over a pot of hot water. (Cause I don't have a double boiler.) Once the chocolate started to cool, I dipped two of the edges in chocolate, then in sprinkles. 
Because life is ALWAYS better with sprinkles. 

Enjoy Life Foods Cookies and Cream Pudding pops

Summer is a perfect time for pudding pops. Well, anytime is a good time for pudding pops, but since they're so quick and easy to make, you can have them ready in a jiffy. I used to think that pudding was hard to make and that I needed to rely on Jello prepackaged mixes. Oh contraire, mon frere! 
I found this simple pudding recipe on Martha Stewart over a year ago, and have been making it ever since. I made Stewart's basic vanilla pudding recipe and stirred in a chunk of cream cheese while it was cooling for added creaminess. Then I crushed up some of Enjoy Life Foods Double Chocolate cookies. I added the crumbs to the pudding when it had mostly cooled then carefully spooned the mixture into my popsicle molds. It made 6 popsicles and a little extra. If you want to take them over the top, brush one side of a frozen popsicle with a tablespoon or so of melted Enjoy Life Foods Mini Chocolate Chips that has been thinned with a touch of canola oil. Before it freezes (and it will do so quickly) add some more chocolate cookie crumbs. Your mouth will thank you! 

Enjoy Life Foods Banana Pudding made with Gluten-Free Honey Graham Minis

Have you heard the big news about Enjoy Life Foods' newest product? Minis! Your favorite cookie flavors are now in little bags so you can stick them in a lunch. Or at the very least control your portion size. (They're so addictive!) I was so excited when I tried the Honey Graham minis. They taste like Nilla Wafers! So of course the first thing I thought of was banana pudding.  
I again went to my handy-dandy Martha Stewart website and found a recipe for Banana Pudding Parfaits. I never realized these desserts were simply made with vanilla pudding and layered with bananas and cookies while it's still hot. SO easy to make! I divided the recipe in half since there are only two of us. I made two in my Winnie-The-Pooh wine goblets and put the third in this mini Ball Jar. (Did you see when I previously used these for our Dirt Pudding Cups?) I'll try to save the third one for the hubby after he comes home from work. :) He deserves it- he was nice enough to clean up after my cooking escapades! 

What are your favorite Enjoy Life Products? What fun and creative treats have you been making lately? Leave me a note below, as I'm always up for some culinary creativity! 

**Disclaimer- All Enjoy Life Foods mentioned above were given to me. I am not being otherwise compensated for this post.**

Friday, August 19, 2016

Flatbox Keeps Surfaces Food Allergy Free

I remember the first time that I saw the Flatbox. I was watching Good Morning America, checking emails and listening to my dog snore. The segment "Sell A Shark" came on, and Barbara Corcoran was listening to companies pitch their products in 5 seconds or less. A woman named Rita Vester came on and pitched her idea for a lunchbox that unzipped into a placemat. I thought it was incredibly brilliant and a god-send for those with food allergies and Celiac Disease. I totally wanted one and told my friends about it. 

Barbara didn't choose this lunchbox as she thought kids might not think it's cool. I was stunned. I thought it was so short-sighted.The other pitch? A drinking mustache guard.

Flatbox zipped up

Now I have my very own FlatBox. Or at least my husband does. He's a middle school teacher, and is highly conscious about the need to prevent cross-contact with food allergens. Usually he eats in the staff lounge, but some days he's short on time and eats in his classroom. Having a FlatBox not only protects him from surfaces with his allergens to pork and shellfish, it protects his students from any possibly allergens from his lunch.  

Packing lunch in a Flatbox

Most of the time I pack his lunch in a Bentgo container. It's hard to find a lunchbox that it fits in though. That's one of the great things about the FlatBox design. The soft and insulated neoprene-polyester sides are flexible enough to go around larger items. If you can zip up the sides, you're good to go. It folds easily, which makes it simple to store. 

Flatbox opened into placemat

Here's a picture of my husband's lunch, unzipped. Notice how large the mat is when fully opened. I managed to fit two homemade enchiladas, salad, chocolate, granola, 2 mandarins and a container of yogurt all in his lunch bag. The FlatBox is completely machine washable, allowing for a "clean surface with each use." It comes in different sizes and colors, and they also sell small ice packs on their site. Pretty cool.

I hope you'll take an interest in what FlatBox is trying to do to safeguard us and our children. They've since been on the Today Show and won the Best in Tabletop category at the International Housewares Association show in 2013. They've also been featured on the Today Show, Good Housekeeping and the New York Times. I'm glad I get to do my small part to get the word out to my friends about this great allergy-friendly lunchbox.

You can order your own FlatBox through their website, or on Amazon or ReUseIt.com.

**While I was given a free FlatBox to review, I totally would have bought one on my own. All thoughts and opinions are my own.**

Wednesday, August 17, 2016

Gluten Comes Back to Roost at Moo Cluck Moo

Moo Cluck Moo has made a change to their menu. A change that many people are sad to hear. 

Moo Cluck Moo Gluten Announcement
Image taken from Moo Cluck Moo Facebook page 

They announced on August 15th through Facebook that they would start serving gluten buns again. If you're unfamiliar with Moo Cluck Moo, they are a a Metro Detroit franchise. They changed their business model two years ago to make their restaurant totally gluten-free. So the news that they were bringing regular gluten buns back to Moo Cluck Moo was a shock. They also further stated they do not recommend people with Celiac Disease eat at their establishment.This is their comment directly from their Facebook page.

Moo Cluck Moo Celiac Facebook Comment
Image taken from Facebook page comments 

I reached out to my business contact to let them explain this huge decision, which impacts all of their locations. Here is a reply from Brian Parker, one of the co-founders.

1) Are the new non gluten-free buns made in house?
No, all buns are made off site. Gluten-based in one and gluten-free in a separate facility. (The regular buns are baked by One Bite At A Time. Gluten-free buns are made by Rumi's Passion.) The only change/ difference in our menu is that we added a gluten based bun. Everything else stays the same. Everything that we cook in our fryers will continue to be gluten-free.

2) What steps will your staff take to prevent cross-contact?
We are informing our customers that we now have two options. Over much debate and conversation, our staff knows that each sandwich will have its own container and the bun will be placed on waxed paper on the prep line. The buns are stowed in their own packages and not co-mingled. Every time a cook touches a piece of meat they change gloves.
Separate cookware will not be used for gluten-free items. Buns will no longer be grilled, due to the risk of cross-contact. We are not cleaning the grill between orders, but nothing containing gluten will be cooked on our grills. With that said we cannot guarantee someone will not make a mistake, and the chance of cross-contact may occur.

3) Why did you make this switch? I am assuming it was a financial decision.
Yes, partially. (See further explanation below.)


Image of a gluten-free burger from Moo Cluck Moo Facebook page

4) What other information can you give me that will hopefully win back the local Celiac population who are now, quite honestly, really upset?
We never tracked our customers based on Celiac, gluten-free, or gluten preferences, so it's difficult to tell how much support we had. either way But again, we let it be known to Celiac customers about who we are and what we're doing based on our gluten-free menu. Again, we never claimed that we were free of cross-contamination.

I noticed that a lot of the push back seems to stem around the fact that people think we just don't care about the gluten-free or celiac community. We do care about our customers and if we sent the wrong message, it was purely unintentional. The reason that we put the info about this change out there is to alert the gluten-free community that we simply cannot guarantee a contaminate-free environment. In other words, we DO care.

 Brian Parker further explained why they chose to make this change.
1. We never made the claim that we were free of cross-contamination. Although we never carried gluten in either store, we were never designed to be a contaminate-free facility.
2. As we grow, some of the venues (Ford Field specifically) would make it impossible to be gluten-free due to the fact that we're working in a shared kitchen environment.

Moo Cluck Moo French Fries made in dedicated fryer
Photo Courtesy of MI Gluten Free Gal

My communication with Parker from Moo Cluck Moo was not just one way. I spent time explaining to him why this hurt some of our community so deeply. I explained that up until this change they were one of only 5 restaurants in the state that were 100% gluten-free environments. It's hard to lose something that was such a saving grace for so many. I explained that until you walk in our food allergy shoes, you might not be able to understand the depth of our emotions.

I explained that the blanket statement that "If you have Celiac Disease you shouldn't eat here" doesn't sit well with the Celiac Disease community. I explained that it's kind of a slap in the face. He was grateful for the back and forth conversation, and explained that his biggest fear is that they would accidentally make someone sick. I can get that. And in all honesty, the bottom line of any restaurant with any of these statements is that they don't want to get sued. Because it happens.

So here's the bottom line. The only change to the menu is that they are offering regular buns. They will change their gloves when they handle meat. The rest of the menu is gluten-free. The decision lies in your hands. It is similar to other establishments that offer both regular and gluten-free buns. In full disclosure, I don't live in greater Detroit. I've only eaten here once, two years ago, and don't tend to be in the Canton area. I don't know that I'll eat here again, simply due to proximity.

So how do you feel about this change? Will you eat at Moo Cluck Moo again?  This can be a space to share your sadness or praise. And please, no "fowl" language. :)

Monday, August 15, 2016

Great Gluten-Free Service at Vinsetta Garage

Vinsetta Garage exterior

Is it possible to love a restaurant? I mean, see an image from your last meal and actually have your heart go pitter-patt? To be left in a moment of speechlessness? I'm sure that one may think I'm going a bit overboard. But after visiting my third Union Joint, I think I love this place with all my heart.

Vinsetta Garage Waiting Area

If you've never been to a Union Joint restaurant (which includes Clarkston Union and Fenton Fire Hall), you're really missing out. It's more than just the food. Eating at one of these restaurants is an experience. In a world where people are eager to tear things down, Ann Stevenson and her husband are in the restoration business. For example, the waiting area at Vinsetta Garage is lined with old repair tickets from when this garage was in actual operation. (Look for one with Chelios' name on it!)

Vinsetta Garage Interior

Vinsetta Garage is the oldest car repair garage in the state of Michigan. Actually, it's the oldest garage east of the Mississippi. It opened in 1919 and serviced generations of families who drove along Woodward Avenue. It was in business until it was purchased in 2012. A photo hangs on the wall of some of the Vinsetta mechanics. I love that every piece of decorative hardware Ann has found around the country has been repurposed for this restaurant. There really isn't anything else quite like it. There's an old hot rod up on the wall, and car-related paintings by famous artists grace the walls. 

Vinsetta Garage Lighting and Decor

When we arrived, executive chef Aaron Cozadd greeted us at the door and showed us to our seat. We arrived at 1:45 on a Wednesday. This appeared to be a great time, as I'm told any other time of the day you'll experience a wait. After 5 p.m. they even have valet parking. Friday and Saturday nights, they have a live DJ spinning tunes while you dine. 

Vinsetta Garage Gluten Free Menu

The phrase in the center of the menu really sums up the food theme here - Custom Detroit Eats. More than any other Union Joint, the meals here are customizable. This is great for those of us with Celiac Disease and other food allergies. Don't eat meat? There are lots of vegetarian options too. Of course, Vinsetta Garage has their famous macaroni and cheese, which is now being offered gluten-free!

There are plenty of creative house favorites too. If you're feeling luxurious, order something with the word "Yeti" in it. For example, their Yeti dog is a hot dog wrapped in bacon and deep fried (in a shared fryer). Their Yeti Kale bowl is topped with "tomato basil sauce, homemade Italian sausage, pepperoni, pickled chilies, red onion, Ellsworth cheese curds and finished with grated Pecorino cheese and fresh herbs". Or try their 3 a.m. dog, spread with "homemade bacon jam, sriracha mayo, a sunny side up fried egg and chives". That's right- bacon jam. Think of pate only way better because it's from house made bacon. Yes.   

Vinsetta Garage Duck Burger Gluten Free

This my friends is what sends my heart a flutter. Their duck burger, topped with caramelized onions and house made cherry compote. This half pound burger is graced with melted Gruyere cheese and a few light sprigs of arugula. All of their patties here are hand-made. No factory parts here. Have you ever eaten food so good that your eyes about roll back in your head? Yeah, this is one of those meals. It usually comes with fries, but since they're cooked in a shared fryer, we subbed the seasonal quinoa salad instead. In all honesty, the salad was good enough that I could have eaten that as a meal. 

Vinsetta Garage Ann Kale Bowl Gluten Free

This is the Ann Kale Bowl. I've actually heard about their kale bowls before, and was intrigued. Imagine a pasta dish, but with slightly cooked, tender kale as a base. These creations by Chef Aaron are pure genius. I loved EVERY bite of my Ann bowl. It's topped with "roasted vegetable ragout, broccolini, grilled corn, goat cheese, shittake bacon, finished with grated pecorino cheese & fresh herbs." Shittake bacon is deep fried shittake mushrooms, which are made in a shared fryer. Therefore I simply asked if I could have sauteed mushrooms on mine instead. "No problem." There is no meat in this dish, but trust me that you won't miss it. It was so filling I couldn't even finish my dish. 

Vinsetta Garage Adult Milkshake Menu

One thing that Chef Aaron pointed out to me is that they serve "adult" milkshakes at Vinsetta Garage. This means alcohol mixed with their house-made ice cream. I had to chuckle at the first one. The Dude milkshake is an homage to The Big Lebowski. It's made with vanilla ice cream, Kahlua and Smirnoff. It's topped with a Whopper, which is definitely not-gluten free, so ask for that to be left off.

Vinsetta Garage Caramel Banana Milkshake

We opted for a non-alcoholic Caramel Banana Milkshake. It reminded me of banana bread, Sweet, creamy, deliciously cold banana bread. I could definitely go back for one of those. Or maybe the salted caramel milkshake on their menu. Or their Faygo ice cream topped with Pop Rocks. Mmm.

Vinsetta Garage Chef Aaron Cozadd and Bradlee Clegg

Chef Aaron, pictured on the right, isn't just a creative chef. He's a food-allergy conscious executive chef. He knows first hand what it's like to live with intolerances to food. He trains his staff diligently on preventing cross-contact. Gluten-free pizzas are made on a separate line. Gluten-free macaroni and cheese are only baked in red ramekins for which they are intended, and always baked on the top shelf. His philosophy is to make food as allergy-free as possible. As he said when we visited the Clarkston Union, "he doesn't want anyone to feel like a second class citizen." (Follow the link to learn about his experiences with food allergies.)  Chef Aaron and Vinsetta Garage have totally won my gluten-free trust. 

Vinsetta Garage 
27999 Woodward Avenue 
Berkley MI 48072
Monday - Saturday 11am - 11 pm, Sunday 11 am - 9 pm

**A big thank you to Chef Aaron Cozadd and his crew for making us a great gluten-free meal. We were not charged for our dinner. All my thoughts and opinions are my own.**

Have you eaten at Vinsetta Garage? What's your favorite meal there? Make sure to sign up for my newsletter below, so you can read about other great Michigan restaurants!

Friday, August 12, 2016

First Fresh Pork-Free Sausage Pizzas

First Fresh Chicken Sausage Products


Our eating habits in this house are interesting. I'm gluten-free, oat-free and polyol-free. (Artificial sugars and I are not friends.) My husband is pork-free and shellfish-free. These are all for health reasons, not preferences. It seems like we spend a lot of time in the store reading labels.

Therefore I was intrigued when First Fresh Sausages reached out to me about their new gluten-free chicken sausage line. When they clarified that they were all pork-free, I was intrigued even more! Plus, they're just as concerned about being gluten-free as I am. Turns out the owner's wife also has Celiac Disease. Us gluten-free gals have to stick together. So since we like chicken, and we like sausage, and we like that they're lower in fat, I decided to give them a try.

First Fresh Chicken Sausages Grilled

It's been a busy week here in our home. We've been fitting in quite a few last minute day -trips before school starts. Sometimes this means you don't plan out dinner very far in advance. So we chose to make pizza! My husband and I decided to tag-team in dinner prep tonight. He cooked the sausages while I got the crusts ready and oven preheated. My husband had read that the best way to cook sausage is to poach them first in water, then drain the water and finish sauteing them. I'd have to say, they turned out beautifully.

First Fresh Sausage Pizza Prep

We kept our pizzas simple. For crusts we used My Bread pita bread and topped it simply with the First Fresh Italian Chicken sausage and mozzarella cheese. Even in this picture you can see the amount and distribution of spices. If you think these sausages look good, they taste even better!

First Fresh Sausage Pizza Cooked

To make our pizzas turn out more like pizzeria style, I preheated our pizza stone in a 375 degree oven. I slid our prepped Italian sausage pizzas on the stone, and placed them back in the oven for 12 minutes. At ten minutes I checked them and gave them a turn for even browning. After retrieving them from the oven, I let them rest for 5-7 minutes. The delicious smells made it difficult to wait. We passed the time with a quick salad of lettuce, carrots, tomatoes, chickpeas and shredded beets

First Fresh Sausage Pizza Cut-Up

When we were finished with our salads, I returned to the kitchen to serve our pizzas. I decided to cut our pizzas into easy-to-eat squares. The crust was cooked perfectly and had a beautiful crunch when I cut it. Every bite was incredibly delicious. My husband said this may be the best Italian sausage he's ever had in his life! I loved that the squares had the perfect amount of crust to hold on to. I can see packing a small pizza like this in my husband's lunch, for sure!

**I was given free product to try. I was not paid for my opinions and all comments are my own.**

Have you tried First Fresh Chicken Sausages? What's your favorite dish to make? Make sure to follow me and First Fresh on Instagram for other recipe ideas!

Wednesday, August 10, 2016

Foreign Exchange Opens Homes and Hearts

There are so many more things in this world that unite us rather than divide us. If we're open to it. 

Foreign Exchange student with Celiac Disease at airport
Picking Daniel up at lint's Bishop Airport

This is my husband and I, five years ago. Standing to our left is Daniel, a young man from Finland. Daniel came to our home as a foreign exchange student, due to his Celiac Disease. He had been also living with Type 1 Diabetes since he was 5. That's a lot to carry as a young soul. 

Many times on Facebook message boards, you'll see posts of foreign exchange organizations looking for homes for kids who have Celiac Disease. As we all know, living with Celiac Disease isn't cheap or easy. Living with Celiac Disease can create lots of limitations. Living with Celiac Disease can keep you from feeling like a "normal" kid. So we took a chance on helping a kid from far away live a normal life. 

Foreign Exchange student with Celiac Disease first day of school
First Day of School! 
This was his first day of school. We've never had children of our own, so this was a big change for us. Even though by now he'd only been here a month, we had learned a bit about Finnish culture, a few words, and we were definitely willing to help me achieve his best. He learned how to walk the dog, we learned how to make his favorite homedish, and we learned a lot about TapOut that year. Like any teen he needed to be reminded to make his bed and do his homework. We taught him how to tie a tie, and encouraged him to ask a girl to Homecoming.

Foreign Exchange student with Celiac Disease at homecoming
Daniel and fellow exchange student Ronja, going to homecoming

He also needed to learn how to navigate eating gluten-free in a foreign country. The United States is years behind in gluten-free awareness, compared to other countries. It was a struggle when he realized he couldn't get a gluten-free burger at McDonald's. He was shocked that we didn't have a plethora of gluten-free pizza options. I made his lunch every day, because that was the best way to keep him safe. After all, it wasn't just his Celiac Disease we were controlling. If he ingested gluten, it would also mess up his insulin absorption and his Diabetes. 

Unfortunately, his Diabetes got the better of us. He spent a week in the hospital with Diabetic Ketoacidosis. It felt like a crash course in motherhood in a very short time. For this and a variety of reasons, he ended up returning to Finland earlier than planned. It was rough on us all, but it was for the best. Regardless of the way it ended, it has impacted our lives for ever. 

Foreign Exchange host famlly
Sarah and I

Fast forward 5 years. This past weekend I spent time with my college roommate Sarah. Her family has housed at least a dozen foreign exchange students over the years, many from Spain. It seems like I spent most of my college career saying "Hola" to someone. It was the biggest blessing, being able to learn about different cultures and see things from other view points. 

On this weekend, many of the Spanish foreign exchange students and their families were here from Spain. There was a large open house, allowing everyone who had met them over the years to all visit in one place. It drew people from around the city and state. All because someone was willing to open their heart and their home to someone who needed a place to stay. And it gets paid forward- two of the Spaniards whom I knew well have already invited my husband and I to come visit. When someone has opened the door for you, you're likely to pay it forward. 

Foreign exchange isn't always without snags or issues. People aren't perfect. Life happens. But in both exchange situation mentioned above. lives were forever impacted. It is a monetary investment- you are not paid financially for housing and feeding these children. (Although there is a tax deduction that can be claimed.) If you can financially afford it, it's definitely worth the investment. Make sure to verify the organization you are working with is reputable, such as CCI Greenheart. The State Department lists exchange programs on their site as well. Hosting will change your life, I promise. 

Have you considered hosting a foreign exchange student? Have you hosted one already and what was your experience? Leave your experiences in the comments below! 


Monday, August 8, 2016

Brown Iron Brewhouse - A Gluten-Free Dream Come True

Brown Iron Brewhouse exterior
Brown Iton Brewhouse sits noble along Van Dyke 
Say the words "dedicated fryer" and you have my full attention. This is because I'm a total french fry addict. When Brown Iron Brewhouse was listed on Find Me Gluten Free as having a dedicated fryer, I was intrigued. I contacted this new brewhouse through social media, and was quickly answered by Patti the owner. We looked at our calendar and planned a trip as soon as possible.

Brown Iron Brewhouse patio
A beautiful place to experience a sunny Michigan afternoon
Brown Iron Brewhouse is located in Washington Township, south of Romeo and northeast of Rochester. Washington Township is in Macomb county, which is a treasure trove of gluten-free options. It took us less than an hour from Flint to arrive at this restaurant, and we arrived on a beautiful sunny day. We took advantage of the ample patio seating and enjoyed our time outdoors. 

Brown Iron Brewhouse gluten free menu
The gluten-free menu is long and double-sided
After being seated, owner Patti quickly came by to say hello in person. Gluten-free isn't just an option in Patti's eyes. It's an absolute. Patti's daughter has Celiac Disease, so she understands the necessary steps to serve a safe gluten-free meal. This new brewhouse has a full -time head chef. Chef Deni prepares practically everything from scratch. Because of this, it's very easy to accommodate multiple food allergens. I was impressed that they had an extensive gluten-free menu - it has two sides! 

Brown Iron Brewhouse gluten free hard ciders
My husband's (non-gf) stout, McKenzie's Black Cherry Cider, and Blake's El Chavo cider. 
Brown Iron Brewhouse is a dream come true for Patti and her husband. Even though they are first time restaurant owners, the researched and planned this venture for at least a decade. It's paid off. In their very first year they were voted Best Craft Beer Bar in the Michigan by CraftBeer.com. They only have gluten-removed beers on their beer menu, but they always have hard cider and mead on tap, and on dedicated lines. They have over 50 beers and ciders on tap at all times, and a large selection of wine, which is always gluten-free. 

Brown Iron Brewhouse gluten free burnt ends

After ordering beverages and chatting with Patti, we were ready to eat. I was so excited that they had appetizers that we both could have, including these smoked barbecue burnt ends. They slow roast their own brisket for over 10 hours. Their burgers are ground from brisket meat as well. I can't even begin to tell you how awesome these burnt ends were. Best meat I've ever tasted, that's for sure. They make their own barbecue sauces from scratch. I highly suggest the apple barbecue sauce.

Brown Iron Brewhouse gluten free Village Salad
Gotta love those house-made pickled beets on this Village Salad! 
It was hard to pick what to order for lunch with so many great options. I was immediately intrigued when Patti said that they pickle their own beets. I love beets. I could eat whole bowls of them by myself if I was left to it. Due to this, we chose to get their Village Salad. With chickpeas, feta cheese, roasted red peppers and kalamata olives, it was mouthful of happiness in every bite. 

Brown Iron Brewhouse gluten free waffle fries and chicken
Chicken and waffles. Okay, waffle fries. Close enough. 
Trying to not go overboard in our eating, we shared the salad and their chicken dinner. It also came with a vinegar slaw, which my husband appreciated. It came with delicious waffle fries. As an appetizer you can get these waffle fries "tossed with garlic butter, Parmesan cheese, and fresh parsley." Then they serve a housemade aioli with it as well, which is pictured below. Their chicken is antibiotic and hormone free too. If you have room left, you can get gluten-free cheesecake, made by local Peteet's Cheesecake

Brown Iron Brewhouse gluten free garlic aioli
House- made garlic sauce. You can get this on their garlic Parmesan waffle fries. 
Not only is the food here delicious, it's all reasonably priced. They have lots of specials throughout the week to keep bringing you back. On Mondays they have $6 burgers (gluten-free buns are a dollar more) and it is also rare beer release day. (None of these are gluten-free as of yet.) On Tuesdays they have "Quizzo" pub trivia nights. Thursdays include ladies night with live music and 50% off all bottles of wine. Since they've opened, they've served over 2,000 different beers. 

It's so great to see Patti and her husband successfully living their dream. They are dedicated to giving back to their community and encouraging their staff to follow their own dreams. All I know is that being able to eat here is like a dream come true for me. When living with food allergies or sensitivities, it's scary to trust someone else. Patti and her staff totally gained my trust and I hope you give them a chance to gain yours as well. 

**While I was not charged for my meal, all my thoughts and opinions are my own. **

Brown Iron Brewhouse
57695 Van Dyke 
Washington MI 48094
586-697-3300


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