Gluten-free Cuisie is Bel Cibo's Specialty

[Guest guest]

Gluten-free cuisine is Bel Cibo's specialty

 

BY DIANA WING

SPECIAL TO THE MIRROR

http://www.hometownlife.com

 

" I feel like I'm in a dream. I never thought this would happen in my

lifetime, " said Christine Hudak as she explored the gluten-free groceries

and menu items at Bel Cibo Marketplace in Clawson.

 

Living with celiac disease, an autoimmune intestinal disorder characterized

by sensitivity to gluten (found in wheat and other cereal grains), the

Rochester Hills resident is an avid label reader and prepares most of her

own food.

 

" I never thought I could walk into a place and have a hot pizza to go, " she

said. " Everything is really safe here. "

 

Safe and delicious. Bel Cibo was created by Executive Chef Andrew Doyle and

his wife Emily, who both had worked at the former Wood-Ruff's Supper Club in

Royal Oak. After his father was diagnosed with and nearly died from celiac

disease six years ago, Doyle started researching wheat- and gluten-free

foods and recipes. He developed a popular supplemental gluten-free menu at

Wood-Ruff's and now offers gluten-free gourmet-to-go cuisine at Bel Cibo.

" Years ago the foods available for those with celiac disease were bland and

tasted like cardboard. I cook things I would serve in a restaurant. They

have to taste good, " said Doyle, whose menu items include a dairy-free Veg

Lasagna made with brown rice noodles and tofutti mozzarella, Wild Mushroom

Chicken, Savory Stuffed Pork Loin, paninis and 10-inch made-to-order pizzas.

 

" One family came from Kalamazoo to pick up donuts and pizza, " said Doyle

who's customers include vacationers from as far away as St. Louis and Fox

Sports Network color commentator Mickey Redmond.

 

Most breads, cookies, crackers, donuts and pizza are taboo for celiac

sufferers. Doyle remembers the first time Redmond stopped by Wood-Ruff's to

order from the gluten-free menu.

 

" He came in and asked for pepperoni pizza, " Doyle said. " That made his day.

It was just what he wanted. "

 

Bel Cibo carries wheat- and gluten-free baked goods from Celiac Specialties

in Chesterfield Township. The market also caters to people with other food

issues or allergies and offers vegetarian and vegan products, dairy-free

items and diabetic-friendly foods.

 

For Doyle, who has worked in the food service businesses for 20 years, the

best part of moving from a restaurant to a retail and grocery setting is,

ironically, that he now spends more time in the kitchen.

 

" As an executive chef you do very little cooking. There's recipe

development, overseeing staff. It's very administrative and very little

hands on, " he said. " Here, most days I'm cooking. "

 

At Bel Cibo, customer service is number one. Whether that's walking

groceries to a customer's car or making a pizza dough run to Cleveland on a

Saturday night because a delivery was coming too late to make those

gluten-free pies on Monday morning.

 

" We want our customers to feel welcomed, " Doyle said. " This is their store. "

 

Originally published March 9, 2006