WellesleyWeston Magazine

WINTER 2012/2013

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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food & wine "healthful options that please customers' palettes" Not surprisingly, consumers face an ever-increasing array of food selections at grocery stores and at restaurants. Items may be: nut-free, gluten-free, sugar-free, sodium-free, lactose-free, fat-free, preserva- tive-free, locally grown, vegan, organic, and omega-rich, yet finding special diet foods that do not compromise on taste is the proverbial "nut to crack." Many local food purveyors are working hard to meet the challenge. Wasik's Cheese Shop of Wellesley toiled to create a recipe for gluten- free sesame crackers that meets their high-quality standards. "We wouldn't sell it if we wouldn't eat it ourselves. Lots of gluten-free options taste like cardboard," says Brian Wasik. Off Center, a neighbor- hood café and caterer in Weston, also prepares healthful options that please customers' palettes. You'll find many whole grains including quinoa, spelt, brown rice, farro, and couscous on their menu. They are using a lot more leafy vegetables, including spinach, chard, and the new "it" vegetable, kale; as well as vegetarian stocks in their soups, thickening with parsnip and potatoes instead of cream and flour. "If you make it taste good customers don't care if its fettucini or farro," comments Off Center co-owner Joanne Baron. Dorset Café in Wellesley prides itself on carefully preparing foods safe for people with food allergies. The café and catering business has a separate dedicated gluten-free kitchen in which they make desserts including cheesecake, coconut torte, and chocolate ganache torte, available for sale at their café, as well as at Whole Foods supermarkets in Wellesley, Legacy Place, and Newtonville. Despite heightened consciousness of food allergies, parents of Vegan pizza 164 young children with allergies are understandably anxious when their kids eat outside the home. Jessica Rosenbloom's son Michael is allergic to dairy, eggs, and peanuts. Her first concern has always been Michael's health, but she also doesn't want him to miss out on fun due to his dietary restrictions. Ask any elementary school student about their favorite school lunch, and you'll likely hear "pizza day." When Michael was a student at Sprague Elementary School in Wellesley, Jessica arranged with Peter's Pizza of Wellesley to prepare pizza with soy- WellesleyWeston Magazine | winter 2012/2013 G R A YT O W N / D R EAM S TI M E . C O M

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