The Big Gluten Free Apple

In November I traveled to New York City for a one month audition, lesson and coaching extravaganza.  Now (5 months later) I can tell you that it was a great trip, but when I got home in December I felt like I had been kicked, a lot.  Auditions are hard.  Being heard by the right people is even harder.

As a Canadian soprano, I find it quite difficult to get an audition with American young artist programs (YAP).
First: I am a soprano, there are thousands of us and only hundreds of spaces.
Second: There is this fun little immigration loop hole; occasionally YAP’s would like you to provide documentation that you can work in the USA, but in the US, you need a job offer to apply for a work visa.  Sneaky.
Third: Timing.
Fourth: My resume could sure use some beefing up and I need to work on looking older (maybe some gray highlights).  Then people won’t get snarky about the repertoire I’m singing.

The ups:  I met with some amazing coaches, whom I’m excited to work with again and I got a great sense of how close knit the music business is in New York.  Everybody knows everybody.  I also got to eat some delicious food!  I have a few friends in the city and my kitchen was way too small to cook for company.  My friend David, another singer, came to town for an audition and we ate.  It was great!

Hears a taste:


Look up “gf restaurant NY”, I guarantee this place will pop up.  They have a great gluten free selection; such a success, that they want everyone to know gf is good!  From what I’ve put together, they started to play with gf bread and they put together a recipe for breadsticks that was SO good they serve them to everybody.  Their pizza is delicious and they have cupcakes! (one of my B.C. favorite)  Yes “B.C.” does mean Before Celiac.  Next time I swear I’ll try the risotto (they named the place after it, so I imagine it’s yummy).  I met up with my lovely friend France (currently at NYU) for this goodness. I had a feeling I would want to enjoy this place with someone.  I was right.

What I ate:
Pizza: Pesto, Roasted Shrimp, Fontina, Red Onion
To Go: Red Velvet Cupcake with Cream Cheese Icing

What Francesa ate:
Pizza: Sausage, Mozzarella, Peppers, Olive

This is written on their menu:
Everything is made here within these walls.
By skilled hands and thoughtful minds.

click me!

abc kitchen.

I hadn’t seen Dan (another singer) in a few years, so we decided to meet up for brunch and see where the day went from there.  Dan works in the restaurant industry so he picked the place.  He called to make a reservation and ask about the options for celiacs and they said I was good to go.  What I like about restaurants with organic food mantras is that it usually means less gluten.  The waiter was lovely and helped me pick through the menu to make up a delicious meal and because Dan works in a pretty shmancy restaurant we were also treated to some delicious extras by the chef!  The food was delectable and fresh, it tasted like spring (which is impressive in November).

What I ate:
roasted beets with homemade yogurt
there was something else here, I wrote it down, but I can’t find it right now
roasted carrot and avocado salad, crunchy seeds, sour cream and citrus (compliments of the chef)

What Dan ate:
raw maine diver scallops, apple, mint and lime (I tried this, so so good)
crab toast with lemon aioli (compliments of the chef, with a momentary lapse in memory about the celiac, but we kept it, can’t waste food)
roasted carrot and avocado salad, crunchy seeds, sour cream and citrus (compliments of the chef)

This is their mantra:
passionately committed to offering the freshest organic & local ingredients possible

After brunch you can go shopping in their beautiful 10 floor home store! $$$

click me!

Bar Boulud.

Dan (same Dan) works in another restaurant owned by Daniel Boulud, but we went to Bar Boulud where his fiancée Melody works.  This was our first time meeting as well as a bit of a pre-birthday celebration for her.  Lucky me!  The food was incredible and the company was fantastic.  Having an insider at the table to navigate the menu was amazing!  Melody and her co-workers are very knowledgeable in the gluten avoidance department.  There were plenty of items to choose from and they were very willing to switch things up a little so I could eat.

What we ate:
chefs tasting of charcuterie, hors doeuvre, condiments and mustards
seasoned vegetables: carrots with coriander, beets with horseradish, mushrooms a la grecque, celery-apple rémoulade

I have to come back to this post too.  I wrote down more details, but I’m in Germany and don’t have access to my notebook.   😉

This restaurant is right across the street from the Met.  Location, location, location!  They have a pre-theatre menu.

click me!


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