Comments on: Gluten Free Dining Adventures- Welcome to Davis, California

By: The Best Gluten-free Restaurant and Bakery Stops from the Bay Area to Portland: Farmer’s Kitchen Cafe in Davis, California | Book of Yum

Tue, 21 Apr 2009 17:01:30 +0000

[...] Posts about Farmer’s Kitchen: Review from my first visit in April 2nd, 2007 Review from my visit in June 17th, [...]

By: Gluten Free Pizza Restaurants: Amici’s in San Jose, Mountain View, Vacaville, or Dublin California | Book of Yum

Tue, 11 Nov 2008 23:10:37 +0000

[...] Farmer’s Kitchen in Davis, California has a gluten-free pizza made in their dedicated kitchen. I love Farmer’s Kitchen, but their pizza is not my favorite of their offerings. However, you have to love that they offer it, and I love their emphasis on local and fresh organic produce. I also love that the food is made in a safe environment- the only gluten option they have is that you can order a sandwich on gluten bread, but it is kept separate from the rest of the food. [...]

By: Melanie Weir

Melanie Weir — Sun, 12 Oct 2008 20:28:44 +0000

“I visited the Farmer’s Kitchen Cafe recently and it was the best gluten-free dining experience I have ever had!”

By: Gluten Free Cafe: Farmer’s Kitchen Cafe in Davis, Ca | Book of Yum

Gluten Free Cafe: Farmer’s Kitchen Cafe in Davis, Ca | Book of Yum — Wed, 18 Jun 2008 05:40:16 +0000

[...] about my visit in June 27th, 2007 (pescatarian photo) April 2, 2007 (all veg [...]

By: Book of Yum - Blog

Book of Yum - Blog — Tue, 18 Sep 2007 23:14:00 +0000

[...] I think I mentioned the veggie sandwich already, right? I loved the fact that they even had a veggie sandwich, much less one with cheese, mustard, grated carrot, red pepper, tomato and greens on perfectly sliced bread and wrapped in tidy saran wrap for the Celiac on the go. I’ve had a few veggie sandwiches in my time- Spica has a processed cheese melt, and The Farmer’s Cafe has a portobello sandwich with pesto that is pretty tasty. But this sandwich blew them all away. First off, the bread looked so good I was honestly afraid there had been a mistake and it contained gluten. Eating bread that I didn’t make is always a bit intimidating, especially without a label of ingredients to read and read again. But, with the assurances of the cafe barista ringing in my ears, I braved it and took a bite. That was one DELICIOUS sandwich. I offered DH a bite, saying anxiously, “Gluten free, right?” He took a bite and paused. “Um, I don’t know,” he said. Yes, you heard it right. The glutenoid COULD NOT TELL it was a gluten free sandwich. And, if you’re worried- it WAS! I felt no ill effects after gobbling the whole thing down as my dinner later. The smokey cheese, mustard, plentiful veggies- awesome bread… It may be the best sandwich I ever had, even including my homemade creations. That puppy was made by someone who 1) understands gluten free baking 2) understands vegetarian flavors and 3) made my tummy happy! Sorry, couldn’t resist the last bit. Yum. I want another, please. I immediately wanted to know what flours they used. Bean flour? Sorghum?? I called the cafe later and asked about flours, and was told they use a combo of rice flour, tapioca, and potato starch. Awesome. I think the secret to their bread may be that they bake their products every day. Good gluten free bread is generally palatable un-toasted the first day it is baked- and this bread was Very, Very palatable. Mmm. 10/10 for the best gluten-free veggie sandwich EVER, thank you very much. [...]

By: Book of Yum - Blog

Book of Yum - Blog — Wed, 01 Aug 2007 02:22:31 +0000

[...] I recently.organized my kitchen cupboards and came across some Chebe Pizza Mix that I had ordered in a sampler pack from Chebe but never tried. Pizza sounded awfully good, but somehow I didn’t want any old regular pizza. I wanted something… different. As you know, lately I’ve been grilling everything that grows in dirt (zucchini, fennel, onions, you name it, I’ve grilled it), and somehow this came together in my mind with my veggie pizza experience at the Farmerâ€™s Kitchen Cafe. That pizza was piled high with vegetables that I never would have expected on a pizza. I decided to test the limits of pizza myself. Initially I planned to make a vegan topping of roasted eggplant and mayonnaise, and went so far as to blend it up in my food processor. Unfortunately, when I tasted it, I decided that the flat flavor of vegannaise mayonnaise just wasn’t going to work on its own, and I didn’t have enough basil to whip up some vegan pesto. So, somewhat shamefacedly, I dipped into the refrigerator to use up some leftover cheese. I decided to mix lowfat mixed cheese blend and smoked fontina in order to create maximum flavor while still keeping the dish as healthy as possible. I prepared my veggies on the grill. Keep in mind we live on the second story of an apartment and I usually cook late in the evening. It’s almost always dark by the time I’m at the grill, but a teal blue chinese lantern illuminates the grill, and I rather like the idea that I’m grilling by moonlight. Our neighbors must think we’re really weird though, for grilling (quietly) so late at night. Anyway, although this was the first time I had used the official Chebe pizza crust mix, I was happily very impressed with the results. The pizza was easy to roll out, as are all their products, and it puffed up a lot in the oven. (Although it later deflated.) I did need to transfer the pizza to a pizza stone halfway through the cooking process, as otherwise the crust would have gotten somewhat soggy by the time it was served. I also made sure to put it on a cooling rack after it was baked in order to retain maximum crispness. And the verdict? Both DH and I were thrilled with our pizza. I think he was secretly doing a happy dance that I had used real cheese for once, and we were both surprised and impressed with the smokiness added to the flavor by the fontina cheese. Somehow the combination of ingredients harmonized to create a really pleasing, delicious dish. For those of you who can’t have dairy, don’t despair. I do think that my eggplant/mayo pizza topping could work, especially if you use a homemade mayonnaise or egg mayonnaise. Pesto will also up the yum factor. If you don’t want to try the mayonnaise topping, you could also try thepine nut “ricotta” I used for lasagna. (Tastes great raw OR baked!) Adding smoked tofu or tofu pups would add a smoky note that could really take this recipe to another level, vegan or no. But regardless of the cheese- definitely try some grilled veggies on your pizza. It might not be “traditional” but it tastes absolutely divine, and made me think that this pizza was the best I’d ever had. *Tip* Serve with the leftover grilled veggies for extra nutrition and refreshing flavor! [...]

By: Book of Yum - Blog

Book of Yum - Blog — Thu, 28 Jun 2007 00:38:09 +0000

[...] Some time back I was reading Brendon’s blog over at Something in Season and came across an announcement for the Something in Season Dinner he proposed to host at the Farmerâ€™s Kitchen Cafe in Davis, California. I’ve enjoyed his blog and its fresh, seasonal approach to food as well as its wit (lawnmower grass clippings saute, anyone?) for some time now, and my last visit to Davis and the Farmerâ€™s Kitchen Cafe was so much fun I couldn’t resist. DH and I made the drive to Davis and enjoyed the company of our fellow food bloggers, including Elise of Simply Recipes and of course, Brendon of Something in Season. The company was delightful and the food and wine thoughtfully provided by Brendon was absolutely scrumptious. Because of the intimate size of the gathering, we ended up all ordering off the menu, which means that should you find yourself in front of Rose Anne ’s establishment in Davis, California you too can experience the exact same culinary experience, without needing to get together a group of your fellow bloggers. The food is more fun in the company of foodies, however. [...]