Cooper's Hawk Winery and Restaurant offers an extensive, creative, gluten-free menu

     

Cooper's Hawk Winery and Restaurant

Gluten-Free Blog

 

      

If you haven’t been there yet…..Cooper’s Hawk Winery and Restaurant is one of those places you will want to visit. Their gluten-free menu is quite extensive, so for those of us on the gluten-free diet that like to eat out on occasion, Cooper's Hawk will not disappoint you.

One of the things we love about Cooper's Hawk is  they bring gluten-free bread that’s warm and soft to your table. Their gluten-free bread is not made on site, but it’s made by a dedicated company called “OMG… It’s Gluten Free.”  The gluten-free bread crumbs and brownies are made by the same company.

Although, most of their wine is gluten free, with the exception of their Holiday Wine which is mixed with mulling spices that contain gluten, we do love the fact that you can ask to sample their wines. With flavors like blueberry, rhubarb and peach you are bound to find something that will entice you. I seem to navigate towards the sweeter fruitier wines, but there is a great selection of dry red and white wines too.  If you aren't sure which wine to order, each menu item is paired with a wine (bin number) that compliments your meal perfectly.  

Cooper's Hawk takes special precautions when preparing your gluten-free meals. When you order something off the gluten-free menu an allergy ticket is born.

This allergy ticket goes to the front of the house manager and to the back of the house manager before the chef receives the info. Once the chef receives the info, he coordinates specific skillets and specific utensils that are only used for the gluten-free meals. Gloves are used and changed when handling gluten-free items. There is a specific area that is only used for gluten-free meal preparations and the gluten-free bread is never placed on a wooden bread board, it is always placed on a plate.

At one point we actually ordered something that was not on the gluten-free menu that we thought could be made gluten free….10 minutes later, the chef and the manager, Chad Blankenship were at our table to let us know that the Betty’s potatoes could not be made gluten free. Thank you Allergy ticket!

We do suggest making reservations to avoid waiting to be seated.

Here were some of the entrees we tried from the gluten-free menu and we should mention we loved everything!  Here’s the direct link to their gluten-free menu.

Blackened Ahi Tuna

Ahi seared in their special Blackening Spice.  This sushi-grade yellow fin tuna is served Rare with their Wasabi Sauce over a bed of Cilantro Citrus rice and Steamed Asparagus.

We loved this! Light and delicious!

Chicken Giardiniera

Chicken breast crusted with Gluten-Free Bread Crumbs and grated Parmesan. Served with their house made Giardiniera, Mary’s Potatoes and freshly shaved parmesan.

A large portion of chicken breast is served with this meal…this dish was a little on the spicy side but I loved it!

Broiled Fresh Filet of Grouper

Large filet of fresh Grouper, broiled with Lemon Butter and served with Mary's Potato's and Asparagus.

So good!

Cooper’s Hawk Chicken Piccata

Sauteed Chicken Breast served with Mary’s Potatoes and Asparagus.

Simple and classic! Delish!

Dana’s Parmesan Crusted Chicken 

Chicken Breast Crusted with Gluten-Free Bread Crumbs and Grated Parmesan.  Served with Garlic Spinach, Mary’s Potatoes, Tomato Basil Relish and Lemon Butter. This dish has been one of our fave’s….this is the dish I always think of ordering when we go to Cooper's Hawk!

Filet Mignon

My husband raved about his filet….he requested it medium rare and said it was so good and so tender that you did not need a knife to cut into it.

Short Rib Risotto

Red Wine Braised Short Ribs Simmered with Carnaroli Rice, Mushrooms, Sweet Onions, White Wine, Shaved Parmesan and White Truffle Oil.  These were extremely tender, juicy with a great flavor.  This is definitely one to try. 

Classic Cheeseburger

The cheeseburger was juicy, thick and grilled to perfection.  It had plenty of cheese with a side of BBQ and a large dish of fresh fruit including blackberries, strawberries, pineapple and oranges.  

The menu offers a variety of gluten-free desserts including seasonal berries a' la mode, wine and chocolates, chocolate covered strawberries, truffles, chocolate brownie and creme brulee.  Here are the two desserts that we tried.  The truffles also come highly recommended. 

 Chocolate Brownie

Rich and Chewie Brownie served with Vanilla Bean Ice Cream, Chocolate and Vanilla Sauce from “OMG…it’s Gluten Free”

What can we say? The perfect ending to a delicious meal!   

 Creme Brulee

A classic rich vanilla custard with a cracking sugar crust served with berries and powdered sugar.  It was excellent!

Location and Hours:

3815 E. 96^th St.

  Indianapolis, IN 46240

 (317) 574-9463

Mon-Thur 11:30 am - 9:30 pm

Fri-Sat 11:30 am - 10:00 pm

Sun  11:30 am - 9:00 pm

 

 

 

        

    

Ask The Doctor and The Nurse Practitioner

 

Have questions about Celiac disease, gluten sensitivity, the gluten free diet and just living gluten free?

 Each Month we will have our local resident experts answer your questions and we will post them in our latest blog “Ask The Doctor and The Nurse Practitioner”

This information will also be available on our Facebook Page

 

You may review background information on our experts by reviewing the bio's located on the Gluten Free Living Now

website.    

You may email Charles Vanderpool at:

Vanderpool@glutenfreelivingnow.org

  

You may email Mary at:

glutenfreepnp@glutenfreelivingnow.org

 Our email does not constitute formal medical advice in the absence of a full examination and visit.  Please consult your physician with questions  and/or concerns.

 

Craig Pinto, Former Pro Football Player & 2 time Guiness World Book Record Holder joins Gluten Free Expo Oct 5, 2013

Gluten Free Living Now Expo

October 5, 2013

 

Craig Pinto
President, Kicking4Celiac Foundation

Join this Former Pro Indoor Football player, Football Hame of Famer, and two time Guiness Book world record holder

Topic: Believe in Yourself & Accomplish Your Goals
Schedule: TBD 

Craig is a former professional indoor football player for the New Jersey Revolution Arena football team, where he was also a team captain from 2008-2010. He became a 2010 Guiness Book of World Records record holder for most field goals kicked in 12 hours, shattering the mark during a charity event to raise awareness for Celiac Disease by making 717 forty yard field goals. In 2011, he set his second Guiness World Record within a year, by making the most field goals kicked in 24 hours, making an unbelievable 1,000 forty yard field goals in that time frame. Recently Craig was elected in to the American Football Hall of Fame, Class of 2013, recognizing his World Record accomplishments as well as his dedication to the community through the game of football.

After starting his undergrad as a student-athlete at Hofstra University where he played both football and ice hockey, he completed his B.A. at NYU and is a current M.S. candidate in Fundraising and Grant Making at NYU as well. Celiac Disease is something that is close to his heart, as Craig has been living with Celiac Disease for over 12 years, after also being diagnosed with Crohn’s Disease as a 12 year old. He has a passion to give back to the community, has been a guest speaker at various events, and was recently featured on TLC’s NY Ink to tell his story about living with Celiac & Crohn’s Disease. Craig has also appeared on tv’s ABC, Bravo, News12, and as a guest multiple times on the SiriusXM radio shows “Dr. Radio” & “BroadMinded”, to raise awareness and education about Celiac Disease and the Kicking 4 Celiac Foundation.

Outside of his devotion to the Celiac & Crohn’s Disease communities, he coaches both youth football and ice hockey at local area schools. Craig is an avid New York Islanders hockey fan, a fan of the Portuguese National Soccer Team, as well as a USC Football fan.

Charles P.B. Vanderpool, MD returns to Gluten Free Living Now Expo Oct 5, 2013

Gluten Free Living Now Expo

October 5, 2013

 

Charles P.B. Vanderpool, M.D.
Assistant Professor of Pedatrics
Riley Hospital for Children at IU Health

Topic and Schedule: To be announced

Charles P.B. Vanderpool, MD, is an Assistant Professor of Pediatrics at Riley Hospital for Children.  Dr. Vanderpool joined the division of Pediatric Gastroenterology at Riley Hospital in 2011. While a native Hoosier, Dr. Vanderpool had spent the previous 6 years at Vanderbilt Children’s Hospital in Nashville, Tennessee. Dr. Vanderpool’s main interest is in pediatric nutrition and he chairs the Nutrition Support Team at Riley Hospital. He is also the medical director of the Pediatric Intestinal Care Clinic, managing children with intestinal failure and short bowel syndrome. His interest in nutrition includes a special interest in Celiac disease and its impact on the lives of children and their families. Dr. Vanderpool is currently participating in clinical research with Dr. Alessio Fasano on the effect of timing of gluten introduction in children and its effect on the development of celiac disease and associated autoimmune conditions.

 

 

Mrs. Alaska International returns to Gluten Free Living Now Expo Oct 5, 2013

Gluten Free Living Now Expo

October 5, 2013

 

Brandy M.H. Wendler, RN, MSN, ACNP-BC
Mrs. Alaska International 2012

Topic & Schedule: To be announced

Brandy M.H. Wendler is a board-certified Acute Care Nurse Practitioner who works at a local Anchorage hospital. She is married to the love of her life, 1st Lt. JohnRoss Wendler, a pilot in the United States Air Force.  Together, they live in Eagle River, Alaska with their two beautiful dogs. She enjoys rock climbing with friends, photography and scrapbooking. Her current talent is cooking and baking gluten-free meals! Brandy was diagnosed with Celiac Disease over five years ago and she is proud to represent her platform "Against the Grain: Raising Awareness for Celiac Disease.”

She currently manages http://brandywendler.blogspot.com,  and a support group for people who live a gluten-free lifestyle in Alaska. She is also a representative of Udi’s gluten-free foods and in her spare time designs gluten-free menus for restaurants.