GFNY: How did you get
started in the restaurant/catering industry?
KK: More than 20 years ago, I had a 7-acre farm in Cossayuna, New York. On the farm, I was living sustainably with my husband, two young children, a dog, a cat, two sheep, a 600-pound pig, etc. We grew our own food, made our own maple syrup, and cooked on a wood cookstove in both summer and winter. When the time came, and my children were starting school at the Waldorf School in Saratoga Springs, it was time for me to get a job. My background was in art history, ceramics, and sculpture, but there was not much call for that in the early 90’s as a way to make a living. Since I have always loved entertaining, I thought the best way for me to stay at home and support myself was to grow and cook my own food for my potential catering clients. Little did I know what that would turn into, or what it actually entailed. The learning curve was huge, but I caught on quick, and thus the catering business was born. Then, five or six years ago, I moved the catering business to my then-new restaurant, Fifty South. That, too, was a huge endeavor, with an even bigger learning curve!
KK: More than 20 years ago, I had a 7-acre farm in Cossayuna, New York. On the farm, I was living sustainably with my husband, two young children, a dog, a cat, two sheep, a 600-pound pig, etc. We grew our own food, made our own maple syrup, and cooked on a wood cookstove in both summer and winter. When the time came, and my children were starting school at the Waldorf School in Saratoga Springs, it was time for me to get a job. My background was in art history, ceramics, and sculpture, but there was not much call for that in the early 90’s as a way to make a living. Since I have always loved entertaining, I thought the best way for me to stay at home and support myself was to grow and cook my own food for my potential catering clients. Little did I know what that would turn into, or what it actually entailed. The learning curve was huge, but I caught on quick, and thus the catering business was born. Then, five or six years ago, I moved the catering business to my then-new restaurant, Fifty South. That, too, was a huge endeavor, with an even bigger learning curve!
GFNY: Why and when did you decide to offer Gluten-Free items to your menu?
KK: In late 2012, with the encouragement of Jean McLellan, a customer and friend who is involved with a local celiac support group, we decided to have the restaurant certified gluten-free. With her encouragement, and an increasing number of people coming to Fifty South for a gluten-free, safe environment, I felt it was important to educate myself and serve this highly underserved population.
GFNY: Roughly how many items on your menu are Gluten-Free?
KK: The easier question might be how many items are not gluten-free! Since we are a farm-to-table restaurant we make most everything on site, and are dedicated to keeping food in its most natural state.
GFNY: How knowledgeable is your staff on Gluten-Free dining and/or Celiac Disease?
KK: Thankfully, I took an online class, which prepared me to train my staff on what it means to be gluten-free, on Celiac disease, and on the potential consequences of contamination. So, we are all very aware and sensitive to keeping our guests safe and comfortable.
GFNY: Is your restaurant safe for those with Celiac Disease, or would there be a concern for contamination? Do you have a separate kitchen and/or workspace/utensils?
KK: We have a separate space for gluten-free items to be prepared. Since we have turned most of our menu over to be gluten-free, the prospect of contamination (other than airborne) is virtually non-existent.
GFNY: What sets your restaurant apart from others in regards to Gluten-Free options/services?
KK: We care. We pride ourselves on going the extra mile for our guests, and as one becomes a regular they become part of the family, so to speak. Your servers enjoy seeing you, and will remember your specific likes and dislikes, and most importantly your dietary issues. This is the beauty of our kind of restaurant; the “client” becomes part of the family and the community that we are creating. It really becomes so fulfilling, not only for us, but for our guests as well.
GFNY: What challenges do you face on a day-to-day basis with Gluten-Free cooking/dining and how are you addressing these matters?
KK: The biggest issue is when trying to make a roux for the base of a sauce, like a traditional jambalaya. Wheat flour, when mixed with fat, browns beautifully and tastes almost nutty. I have yet to find a substitute for that. However, the gravy that we serve is gluten-free. The flour we use for all of our chicken marsala, chicken fingers, and calamari is gluten-free, and actually works out well for the flavor and texture profile that we are looking for; so much so, that our non-gluten-free guests do not even notice the difference.
GFNY: Do you use any specific Gluten-Free products that you would be willing to share the names of with the gluten-free community? Please list them with a link to the seller’s website.
KK: I have been purchasing my gluten-free flour from Hillcrest in Wilton, NY (http://www.hillcrestfoodsne.com/links1.html), and my gluten-free breads and rolls come from Saratoga Gluten-Free in Saratoga, NY (https://www.facebook.com/SaratogaGlutenFreeGoods). I have also used Sherry Lynn’s in Latham, NY (http://sherrylynnsglutenfree.net/). I believe that Sherry Lynn’s is one of the only exclusively gluten-free restaurants in the Capital Region.
GFNY: What do you enjoy most about what you do?
KK: I love my team. I love the community that we are creating here. I love the fact that I have the pleasure and privilege of serving people beautiful food, in a loving and sustainable environment.
GFNY: Is there any additional information that you want to include that you think is relevant to include?
KK: I would like to thank Melissa, for making a difference in the world with pursuing a gluten-free blog in support of such an underserved community. Her efforts and the efforts of people like Jean, only help to make our community a stronger, more diverse place to live and be nourished.
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