Omnivore - Shaun’s plans third celiac dinner

This just in from Shaun’s:

Chef Shaun Doty continues his monthly special dinner series catering to those with Celiac disease on the second Sunday of every month. The next dinner will be held Sunday, March 9, and will feature a prix fixe, gluten-free and wheat-free menu for $45 and $65 with beer pairings. The nightly changing á la carte menu will also be available.

The appetizer will include English pea soup with Spring garlic flan and Benton’s Smokehouse Bacon. The intermezzo will feature Scottish salmon with star anise oil, cabbage and Asian pear. The entrée will be duck leg confit with champagne sauerkraut and braised endive. Lastly, the dessert will include first-of-the-season strawberries with English double cream and vanilla sorbet.

Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate the gluten protein, found in wheat, rye and barley. Gluten is found mainly in foods but may also be found in everyday products, such as stamp and envelope adhesive, medicines and vitamins. When people with celiac disease eat foods or use products containing gluten, their immune system responds by damaging the small intestine.

For more information, call 404-577-4358 or visit www.shaunsrestaurant.com.