Northshore Magazine

November 2014

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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Page 167 of 259

The restaurant set aside prep space and a designated fryola- tor specifically for people with gluten sensitivities, to reduce the risk of cross-contamination. They also began offering gluten-free bread. Yet there were many things that the restaurant didn't need to change. In addition to the fried seafood, menu items like Woodman's chicken fingers, French fries, and clam chowder (which at other establishments might contain hidden gluten in the form of starchy fillers or thickeners) are also safe for gluten-free dieters. Maureen Woodman also recommends that anyone with a food allergy tell the people who are preparing their food. "We will try so hard to accommodate you if we can," she says. "Woodman's really strives to do their best at that. We are very serious about food allergies." Also very serious about food allergies is Erin Erler, owner of the nut-free (and Food Network favorite) Haverhill bak- ery Cakes by Erin. "It stemmed from me making cakes at home for my kids because my son has a severe nut allergy," Erler says. Her son's allergy is so severe that eating foods that contain nuts Food ne 166 You-can Clam: Woodman's uses corn flour batter, which makes their fried clams digestible by celiac disease sufferers. Offer HELP to Breast Cancer Patients at North Shore Medical Center & Mass General/North Shore Cancer Center With your donation and drawing entry Contest Dates: Sept. 15 - Oct. 31. Winner will be chosen the first week of November. We ask that each entry be accompanied by a donation. Thank you! Enter through by Oct. 31. Thanks also to our media sponsor: $5000 Value 97 River Street Beverly, MA 877.361.BATH See for drawing entry and details A Crown Boiler

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