Well dear readers, I'm back. How was my vacation, you ask? It was lovely! 5 days in the Florida sunshine with no phone calls, email, or other bothersome intrusions. NAH's parents have a lovely home (at first glance I admit to thinking it was a show home - the one that other people tour before purchasing their own?). It's stunning. We had dinners on the screened-in lanai, NAH went swimming, and I got to do my favorite thing in the world: READ! We did a little shopping, went on a nature walk, but nothing too strenuous. It was VERY relaxing. But back to blog matter.

I also got to do my second favorite thing, eat lots of allergy-proof food without having to think about it. My non-allergic mom-in-law was kind enough to request a list of foods she could stock the house with ahead of time, and I had turkey, fruit, applesauce, cereal, and lactaid milk at my disposal. Yum!

We went out for dinner a few times, but I'd like to tell you about a very memorable meal we all shared at a restaurant in Fort Myers, Florida called The Lighthouse (pictured above). YUM!

The non-allergic in-laws were kind enough to assure me that I'd be able to request anything they made in my allergic diner style (re: PLAIN). I was astounded not only by the beauty of the restaurant (we got to sit overlooking the marina!), but by the menu itself. I could eat almost everything on it, and this was a very nice restaurant (doesn't often happen to me)! I was torn between the steak and the seafood, but decided when in Florida, and ordered a piece of grilled tuna, medium-rare with NO oils/spices/garnish, etc. I even requested that the waitress tell the chef to resist his urge to make it "look pretty." Unfortunately, when I dine out at a nice restaurant, the chef often feels the need to add something to my rather boring-looking plate, and by doing so, renders the dish inedible for me. I also requested a baked potato, plain, and a Caesar salad with the dressing on the side. I was delighted when the waitress asked me if I wanted anchovies. You bet I did!(NAH still thinks I say yes to bother him, he can't stand them)

NAH ordered his favorite, prime rib, with mashed potatoes and a cup of soup. NAmom-in-law had blackened salmon (that looked divine), and NAdad-in-law's NY strip steak came with an adorable topping of frizzled onions. But the best part?

My dish came out perfectly,and I could tell just by looking at it. No oil, no seasoning, no garnish, nothing. The sauces were in little metal containers so as not to contaminate my food, and I was able to eat a full meal for one of the few times I can remember. I was too full to even think about dessert (well, until we returned home!). It's unusual for me to feel comfortable enough, even with medicine to prevent stomach/allergy problems, to eat out at a nice restaurant. This was amazing.

My thanks to The Lighthouse for a truly memorable meal. My thanks to my non-allergic in-laws for a truly relaxing vacation!

Here's the link to The Lighthouse in Ft. Myers, Florida, should you ever make it down there....

http://www.lighthousewaterfrontrestaurant.com/

Stay tuned tomorrow for a Top Chef recap.

~Allergic Diner

I'll be back.....

And for those of you wondering when I'll be actually, well, writing reviews again of food that I'm eating , NAH and I are about to embark on a lovely vacation to Florida with the non-allergic inlaws. I'll have plenty of restaurant reviews when I return!

'til then,

your Allergic Diner

...And we're back

Well, I can breathe a sigh of relief. Top Chef Season 4 has started, and much like Season 3, it appears this one will be about the food and not the drama (I was NOT a Season 2 fan).
The competitors for each season seem to be increasingly well trained with more impressive resumes. A chef from Le Cirque and one from Buddakan? Not too shabby! But I made one interesting discovery last night that I'm wondering if any one else noticed. Did this years casting director go looking for chefs who looked like last year's chefs? Richard bears resemblance to Sandee Birdsong (it might just be the hair, but it's there, admit it!) Stephanie looks like Leah, and is Spike the new C.J.? It's not the looks, but maybe the hat...I'll get back to you on that one.

So let's dissect the quickfire:
Richard's Peach Talleggio Pizza with Sweet Tea Reduction looked absolutely delicious!
Dale's (another season, another Dale?) pizza with sriracha sauce looked beautiful. He pickled his own kohl rabi! (and I write this only because this morning my first order of business was to find out what the heck kohl rabi was (according to Wikipedia it is a low, stout cultivar of cabbage).
Spike's Greek-style pizza was my favorite because it was unique but still sounded delicious. I'm not quite sure how molasses figures into a pizza, but as Rocco di Spirito's blog says, pizza is just bread, there is no blanker slate!
Not sure what a couple of the other chefs were thinking (grapes & bacon, melon & prosciutto? I freely admit to not having an advanced palate, but ick!)
I think Nikki had a great idea for a white pizza (which I am admittedly quite partial to with a tomato allergy) but the crust was, well, a bit much....

On to elimination:
Both Nikki and Stephanie fared far better at the elimination challenge, with Stephanie winning overall with her recreation of duck a l'orange and duck spring rolls. They looked quite tasty! Nikki's rolled out her own pasta from scratch for her lasagna! Impressive!

My only opinion about the elimination is that I think souffle was a set-up. It is one of the hardest things to cook, and predictably, neither Eric's nacho fiesta souffle, nor Zoi's rice pudding souffle were the right take on the idea of light and fluffy. However, in the end, Nimma was sent packing due to an over salted shrimp scampi and a cauliflower "scramble (?)"....


All for now - we'll meet here again next Wednesday for another Top Chef, recap. Leave me your thoughts and opinions!
~Allergic Diner

If only more restaurants and staff would be this open...Hannah & Mason's, continued...

If you've been following the blog chatter on my last few postings, then you know I've left Hannah & Masons employees with my word that I will be trying their new and improved post-Kitchen Nightmares restaurant shortly. I also requested that one of their employees, who responded to my post, fill out an allergy questionnaire of sorts, and return it to me so that I could post both sides of the issue online. I am pleased to report that I did receive the questionnaire back, not only in a timely manner, but very carefully filled out and quite detailed in the information it provides. I'd like to thank fellow blogger, Allergic Girl http://allergicgirl.blogspot.com, for allowing me to co-opt several questions she uses when interviewing staff about the accommodations made for allergic patrons at their locales. I mixed hers with my own, and the result is what follows:

Here are the questions and their responses:

I just wanted you, as well as anyone else out there who has this misconception about our restaurant, to know that we are committed to showing our customers a good meal and whatever special instructions are needed are really not a big deal. Perhaps bringing this issue to light will help us to train our servers to better deal with the situation, because it is really not very difficult to work with an allergic customer.

1. Please tell me about your staff training on food allergens. Who conducts your training? How often?

We have no specific training on food allergens. All staff, when trained are told repeatedly that all food is made to order and if a customer has an allergy, they are to write it on their ticket for the kitchen staff. When a customer asks to have something left off a dish, staff is advised to follow the request by asking whether or not the omission is because of an allergy (most people will clarify before the question is asked), that way everyone knows for sure. If a server is not sure whether or not a dish contains an allergen, they are instructed to ash the executive chef. While there is no formal training, the staff is taught a proper procedure for ensuring all parties involved know about the allergy.

2. How do you prevent cross-contamination in your kitchen when dealing with special orders for food-allergic customers?

The majority of the components to the various dishes on our menu are made a la minute. therefore most any request can be granted for most any allergy. It is easy for the kitchen to leave the tomato out of the fennel, olive, and tomato tapanade, since it is sauteed on the spot. If it is not possible, the chef will let the server know. If two of the same dishes are required for one table, and one requires special instructions for an allergy, the two dishes will be made separately. \

3.If a patron needs more allergen and ingredient information than your menu provides, who can they contact at the restaurant?

The number to the restaurant is 609.655.3220 and the caller would want to speak to Chris, Brian, or Nick. The two executive chef's and the front of house manager are all well versed in ingredients and components on the menu. We receive many calls for this exact purpose and we welcome them.

4. Are there nut-free options on your menu?

There are a great deal of nut free options on the menu, and anywhere there is a nut on the menu (barring premade sauces like Romesco, and premade salsa's) it can be taken out. Meats crusted in nuts can be done without the crust, and nuts in salads can be omitted entirely or placed on the side. Nuts are usually crusted in the beginning, or placed on at the end, so there is no real danger of a special order being cross contaminated.

5. Are there gluten free options?

We actually just had a gluten-free diner in the other night who enjoyed her meal very much, and before the server took each course of the order, she came back and asked the cooks if each thing the person ordered was gluten free, which it was. The majority of the menu (except things thickened with flour, and desserts) are gluten free. Meats and fish are safe, as are potatoes, french fries, vegetables, etc. I would say the majority of our menu is indeed gluten free, and anywhere there might be gluten, the food can be removed and substituted with no trouble. Desserts are a tad more difficult, but we always have our delicious creme brulee (as well as fruit cobblers) on hand, 100% gluten free.

6.Are there dairy-free options?

There are also dairy free options as well. Mashed potatoes can not be done without dairy (butter, milk) but other starches can be employed, as well as double vegetables, cooked without butter of course. Meats and fish are always dairy free, and if sauces contain dairy, they can easily be omitted or substituted. The majority of desserts contain dairy, but the server and garde manger could easily (and would be happy to) work with a diner to figure out an alternative.

Ultimately, we are looking to make our customers happy. If that requires a little extra work on our part (which 90% of the time, it doesn't even) we are happy to do it. We just ask diners with allergies to let their servers know about the allergy up front, and we will be willing to work with the customer in whatever way they need. If you have any further questions, feel free to ask.

Please don't believe what you hear, special requests take 5 seconds to abide, and we really do not mind. Come see us soon.
Nicole Stanke
Line Cook/Front of House Manager, Hannah and Mason's

In addition to thanking Nicole for such a prompt reply, I would like to offer my solemn promise of not only a visitation with NAH in the next several weeks to try this for myself, but a glowing thank-you on behalf of allergic patrons everywhere. I hope this restaurant's willingness to share on this blog serves to increase their business. To Hannah & Masons, of Cranbury, New Jersey! My favorite line? "....it is not very difficult to work with an allergic customer" On behalf of all of us, thank you!
~The Allergic Diner

P.S. It is important to note that several minutes after receiving the email response, I received a follow-up
"I wrote the wrong thing down there under gluten free :) When I said fruit cobbler, I meant to say fruit and whipped cream. Sorry for that :)"

A friend speaks up...

Well, I decided Blake was right (I may never live this down). That's right Blake, I'm responding to your comment for the world to see. What he, an old and dear friend of mine, wrote in response to my last posting, about my qualms of attending and participating in the taping of a tv show, was the below:

"... this is your chance to bring the world's attention to allergic diners and what do you do but shy away. You should be that person because it will go to show just how far that restaurant is coming and what they really say behind your back in the kitchen. One just has to wonder if all allergic diners get the same treatment. I say go for it. Opportunity is knocking, are you going to keep the door shut or open it and embrace it? Choose wisely and do it for all allergic diners everywhere!"

He's right. So I spoke with the casting people yesterday, determined to let this occur as it may, only to find out that every single available slot had been filled for both lunches and dinners through Saturday evening. Relieved? A little. Disappointed? A little....but very much looking forward to seeing what they found wrong with Hannah Mason's when 'Kitchen Nightmares' airs...I'll get back to you with the time when I know.

So thanks, Blake. Sometimes even yours truly needs a big ole' kick in the you-know-what.
~TAD

Kitchen Nightmares!

The FOX television show "Kitchen Nightmares!" is taping down the street from where I work at a restaurant called Hannah Masons. Personally, I've never eaten there, because the menu is a little too french-inspired to be allergic-diner friendly, but I've heard awful things about the service and restaurant itself. Enter Chef Ramsay!
For a week now, the better part of our parking spots at the public lot have been blocked off. Irritating. This morning, the camera crews were lining the street. Interesting. About two hours ago, I got to help cast extras for the show! Exciting!
A casting assistant came into my office to speak with me about the possibility of sending a few of our staff to the restaurant to be on tv on the 'before' portion of the show. I recommended a few people, and to my delight, all three were accepted. The catch? They had to pay for their own lunch, just as they would in the restaurant. That was ok with them. As for me, I couldn't leave my desk today (inundated with work), but I'm a little concerned to join the show at tomorrow's taping, as I've been asked to do.
I'm petrified of being portrayed on reality TV as that customer...the one who makes special requests, sends things back and is in general, a big ole' pain in the rear. Now, I do make special requests, but I show my med-alert bracelet as a qualifier (which upsets NAH to no end, he insists I shouldn't have to explain, but I think he's wrong...telling someone that if a tomato touches my sandwich I'm going into anaphylactic shock just might make them think twice before they simply pick it off and bring it over).
However, I happen to know that Hannah Masons hasn't always been very gracious about accomodating requests to begin with, so I think I may steer clear. Am I missing a golden opportunity, or am I saving myself from being scapegoated? Rest assured, if I made it onto the show, it'd be edited so you didn't hear me explaining the death-causing problems, just portrayed as upset when the tomato arrived on my sandwich.... I think maybe I'll just watch the show with the rest of the world....
Your Allergic Diner

reviews to come....

Hello all,
Well, usually this time of year work dwindles down (post-holiday slump). However, that hasn't happened. As you can see, yet again I am lax in my blogging. My apologies.
So many things are new in my world...
First off, NAH and I have been attempting to allergy-proof the house. We now own and operate a humidifier for the upstairs. Second, this weekend I am off to my company's retreat! Several fun-filled days of company bonding, lots of eating, and probably some drinking and shopping in addition to all those fun team-building exercises.
I'm excited about this because the people at my company did something for me that has NEVER happened to me before. I've received menus of all the places we have dinners, lunches, and brunches scheduled. I was shown the orders ahead of time, and allowed to order additional food so that I'd be able to eat at each function. For example, we're having dinner on Thursday at a very large, well-known, delicious Italian restaurant to celebrate our 20th anniversary, but we're eating family style. Large platters of baked ziti, chicken parmesan, and olive oil, tomato, and oregano soaked bruschetta. Not so good for your allergic diner. I get to order some plain pasta and a salad sans tomatoes, etc.
My excitement is that not only will I be able to eat, but I work with a bunch of genuinely nice people who know enough about my problems to be concerned and want to help. Very kind! No allergy alert for this trip, and I'll be back next week with a bunch of reviews of restaurants...
Yours in allergies, eating, and traveling,
~Allergic Diner

Top Chef returns!

Well, it's official, my favorite show, Top Chef, is back on the air in March for Season 4. I've read the cast bios and it appears to be an interesting mix of self-taught chefs, and those who've hones their tactics in culinary school. I recently submitted this request (again) to Bravo, and I encourage everyone with food allergies/intolerances to do the same. Here's to a whole new season of adaptable meal ideas!

TOP CHEF EPISODE SUGGESTION...

One of the main problems restaurants and patrons have these days is a chef's ability to adapt a dish towards a patron with allergies. This would make a great Top Chef episode. Have them construct and/or deconstruct a dish that they then have to modify for a food-allergic patron...it's extremely challenging for the chefs, and definitely a real-world problem. Thanks!

Who knows? Maybe if enough of us make the suggestion, they'll listen...

Your Allergic Diner

Love is in the air....

What a beautiful wedding we attended on Saturday. It was beautiful not because the bride, my coworker, M, looked stunning as she was given away by her father. Nor was it beautiful because the groom walked around grinning like an idiot because he was finally married, and they could start their life together. This is an allergy blog, darn it. It was a beautiful wedding because I could eat!

The bride was married at a catering/reception facility called The Westwood, in Garwood, N.J.
Usually I don't name places other than restaurants outright, but I was just so bowled over by the food!

The cocktail hour consisted of a beautiful crudite table in the center, with various kinds of fruits, cheeses, and crackers all on separate trays (i.e., the fruit didn't touch the crackers, thereby not touching the cheese, etc). I was able to find several varieties of crackers I could eat with my strawberries, and NAH helped himself to some cheese and bruschetta from the make-your-own bruschetta platter (also on the crudite table). Interestingly and extremely allergy friendly, as the trays did not just all hold separate and uncontaminated contents, but each one (and there were close to 15) had its own serving spoon/tongs. I figured this was a good omen for the dinner.
NAH also helped himself to some braised short ribs, neglecting the calamari and penne a la vodka, while I sought turkey and cranberry relish from the gentleman at the carving station.
We were full and happy before we ever walked into the reception (as you should be at any wedding!)

When we sat down, the menu on the table listed a NY strip steak with sun-dried tomato butter (ack!), and chicken francaise with a cream sauce (ack!). What to do? Well, I was full, so I took a gamble. I asked the waiter if it was possible to get the steak without the dreaded butter death sauce. He said certainly. Now, I only had to worry that it would be placed on the steak, then removed and rinsed off, as I have seen catering staff do at weddings.

Imagine my surprise, when 15 minutes later our server came to the table to ask me about the rest of the ingredients in the steak seasoning: garlic, salt and pepper. I informed him they were fine, and started to trust that I'd be able to eat dinner, in addition to the wonderful snacking I'd just done. To my delight, the steak came out, not only cooked perfectly, but with a big toothpick in the center of it that prevented the chef from putting the butter on it (they marked my territory. I love it!). I was thrilled and it was completely delicious.

The wedding was beautiful, the location was lovely, and M and her husband danced the night away. NAH and I danced too, in between courses! This was no ordinary wedding food!

~Your allergic diner.

MLK Day

I thought today's posting should be topical. Tomorrow I'll be back to blog about a wedding I attended this weekend.
Remember today, and why it is important.

Let us not wallow in the valley of despair, I say to you today, my friends.
And so even though we face the difficulties of today and tomorrow, I still have a dream. It is a dream deeply rooted in the American dream.
I have a dream that one day this nation will rise up and live out the true meaning of its creed: "We hold these truths to be self-evident, that all men are created equal."

excerpt from Martin Luther King's "I Have a Dream" Speech.


I hope that this still holds meaning today
Yours truly,
Your Allergic Diner

Odds and ends and Smurfs!

Just so many things to tell you...

First off, chocolate-covered pretzels are a GO. Lactaid crisis is over (methinks I should blog about other crises so that they will end just as quickly, no?)!

Second, I am on allergy alert for a trip to Fort Meyers, FL with the non-allergic inlaws in March, and Maui, HI with the allergic parents in August. From my research, it appears the Maui trip will require LOTS of food-planning. Woohoo!

Third, The Smurfs turned 50 this week! I realize this isn't an allergy-related statement, but I grew up with the little blue guys, and they will forever have a soft spot in my heart. As far as talk of a Smurfs' movie? I'd suggest leaving well enough alone.

Fourth, many websites, such as "Top 10," allow you to leave your comments after a restaurant that is on their Top 10 list. To my great surprise, as I've been researching my August trip, MANY reviewers have written about their experience with the restaurant's handling of their allergies. Fantastic! Thank you!

At some point this week I will post my recipe for a lactose-free chicken pot pie that NAH and I enjoyed very much last night. I hope this rambling has found all of you well. An allergic friend is coming up to see our new home tonight so I must beat a hasty retreat to make sure it is clean enough!

Yours in smurfiness,

The Allergic Diner

Ah, the intolerance of it all.... :(

Not the best way to be kicking off the new year. I've had several good experiences that I'll write about in upcoming posts, but one downside I'm hoping if I blog about it, it will quit running around in my head! I find as a writer sometimes the only way to get rid of anxiety-producing thoughts is to write about them (but you knew I was going to say that, didn't you?).
I hit a rough patch last week. Every morning, without fail, I eat a Yoplait light-n-fit, fat-free yogurt that I mix with a cup of dry cereal, usually cheerios. I do this at work, as both are easily transported to my desk and quite yummy. This way, I get my calcium, I get my dairy fix, and it keeps me full 'til lunch so I'm not dipping into the M&M jar that's made me infamous at my company (I keep telling you people I have a sweet tooth!)
I took my lactaid pills (that's right, the plural, because just one doesn't work for me) and about 10 minutes into eating started to feel funny. About 20 minutes later I was full-on sick, at work, with a lactose-intolerance attack. For the first time ever in my life, the pills didn't work! Thankfully, it's a small company, and my assistant and boss are very understanding (though I think the look on my face combined with the need to run home was perhaps more than enough explanation). I haven't had that happen to me since I was 16 years old, and it was before they even made Lactaid Ultra. It wasn't so much of a big deal outside of the fact that I am utterly perplexed as to what happened. I've been avoiding dairy the last couple days, and my stomach is slowly shifting back to normal (those of you that have suffered these know about the achy/intestine-gripping/ bubbly stomach feeling that persists for the next few days). The kick? It's the same breakfast I've been eating for the past 5 years!
But the anxiety remains...was it something I did? When can I go back to eating normally? And the most important question that is bothering me...where does this leave me with Uno's deep-dish anchovy pizza? I could give up most of the dairy again if I had to, but I don't think I can live without it.....Yes, I know, I'm focusing on the completely wrong part of this equation. I have gotten rid of the remaining lactaid pills from the box and seem to be ok now...
Thanks for letting me rant.
Yours in allergies and intolerance of the lactose variety,
The Allergic Diner

Sweet dreams are made of these....

I have a small confession to make. I love candy. I daydream about going to candy stores. I think I even wrote in an earlier post about my birthday request of my allergic parents "please take me to the candy store." See, as much as it dismays my dentist, candy is one of the few things that for me is allergy-free. When corn syrup, sugar, and water are the ingredients, I can eat that handful of sour patch kids, twizzlers, or that lollipop, without taking a single pill or worrying about an allergic reaction. Fortunately for me, candy is one of my "safe" foods.
Several months ago, when I was home ill, I was watching the food network and saw an advertisement for a show covering the candy convention. Candy convention? I DVR'ed the show and drooled over every moment as Ham on the Street (I have fixed this post to bring you his proper name) walked around the different booths tasting what every company was debuting this year. Candy is a billion dollar business, so the expo made sense, but now I had one mission in life....to get in to one!!
I was joking with a girlfriend of mine who owns a bakery that I would die a happy woman if I could see one, and her response was "Are you serious? I was at one last weekend. I'll take you to the next one" (she sells gourmet chocolates in her store as well).
Yesterday she made good on her promise. It was incredible. Row after row of any kind of treat imaginable, with some packaging companies taking up extra space (in my opinion, anyway). I was able to sample Birnn's chocolate truffles from Vermont - WOW (with Lactaid pills, of course), and a gigantic chocolate-covered/dipped apricot at the Asher booth. Jelly Belly was more than happy to supply an enthusiastic patron like me with a few samples, and I got to meet THE Linda of Linda's Lollies (they're usually on tree stands in gourmet candy stores, Cracker Barrel, etc, and they're delicious!). I must've spent twenty minutes talking to her. From an allergic diner's perspective, every booth was either willing to discuss the ingredients in everything (such as Giambri's caramel-filled chocolate covered waffles - too rich for me, but YUM), or willing to show me their ingredient books. This was my own personal Disneyland. I returned home exhausted from the walking and the eating, and having had a wonderful girls' day out. It's also convinced me that I will be opening a candy store in the future (it's my current retirement plan)
My friend made my life (I suppose now I need a newer, loftier goal), and as I sit here, enjoying a Linda's lolly and staring at my convention badge from yesterday I'm tempted to call her with just one question...Thank you, when can we go again????

KC Prime and New Years Eve

Happy New Year to my allergic (and non-allergic) readers! My new year's eve was delightful and a perfect way to begin working my way back into blogging world. New Year's Eve is usually very difficult for myself and other allergic patrons because restaurants make special menus. For that reason, we usually don't do a lot for the occassion. This year we decided it was time for a change. I went with NAH to KC Prime, a steakhouse in central NJ that we've been to several times before. However, as we were starting off the new year, I wanted to order something different. I've never had vegetables there (as their salad comes complete with a tomato - ack! - vinaigrette. When we settled in to our table, I informed our waitress of my allergies (mea culpa, didn't call ahead), and she told me that due to the holiday there would be many people covering our table tonight, but she hoped for the best. To my pleasant surprise (I get very nervous when waiters "hope"), I was able to have the evening's special (bone-in filet), minus the port-wine demi glaze, a full plate of steamed seasonal veggies (the squash and carrots were delish!) and a baked potato. I wasn't the only one thrilled with my meal, as NAH had soup, my salad, and a gigantic prime rib. Everything was done to perfection and beautifully allergy-free. Our meal made for a fantastic start to the new year! Our resolution is to dine out a whole lot more, so there'll be plenty of postings for you!

Wishing you the best of everything in 2008! Looking forward to talking with you this year,
Sincerely,
Your (well-fed) Allergic Diner.

We're homeowners!

Well, at long last I can finally explain why I have been missing in action.

Non-allergic husband and I have bought a house! And now that we've closed and unpacked just about everything (in less than a week, mind you)...I can share our joyous news! We couldn't be happier with our decision. Hopefully you understand my absence, and I promise you plenty of allergic postings in the new year.

I hope the holidays found all of you well, and I wish you nothing but the best in 2008! Good Health and happiness in the New Year :)!

~Your Allergic Diner

Happy Chanukah

With my apologies to my faithful readers, logging in to wish you a very happy Chanukah. Work and private life preclude me from blogging as of late, but I will be back in full swing after Christmas! I shall return, I promise.....

Your Allergic Diner

Assorted things

Well, Turkey Fest 2007 has come and gone, and I hope you all had a good Thanksgiving, as I did. We all have a lot to be thankful for. I'm thankful for everyone that reads this blog (in addition to a whole bunch of other things - a loving husband, roof over my head, family & friends, my job, and the list goes on).

I was in northern New Jersey at a bridal shower this past Saturday. I made the dreaded mistake of not eating before I left (the horror!) because I didn't exactly have thirty seconds to breathe this week....for some people it was a vacation. I accomplished a lot, and I'm proud to say all my holiday shopping is done! But I'm sidetracking myself as usual. I forgot to eat before the bridal shower, and it was an hour drive.

I went into the restaurant determined to find something to eat without being inconsiderate of my host and what was to be provided. Imagine my surprise when the waitress was able to give me london broil, gravy-free, steamed plain vegetables with no seasoning/butter, and a butter-less roll. I was thrilled with what I thought was excellent service, and didn't even mind being the sideshow attraction at the table (after my request, I had to explain to the other guests why I was behaving this way - I wasn't eating the salad because there was a tomato on the plate, etc. Lots of eye rolls all around).

It turns out that a very thoughtful friend had informed the waitstaff that I would be there with my allergies, and to please accommodate me in any way possible.....I haven't been that flattered in a long time, and yes, the food was delicious. And my accommodations cost them nothing (which made me very happy). Always nice to be taken care of. The shower was a lovely, tasteful affair and the bride-to-be was in utter shock (though through a crowd of 30 people she spotted me and yelled "I knew I recognized your car!" She got a lovely start to her new life, and I had a great meal!

Thanksgiving is almost upon us...

Well, I'm often asked how people with "my allergies" (and yes, that's often punctuated by an eye roll) handle the holidays. It kind of makes me laugh a bit. Most people have visions of me sitting at a table filled with food, staring longingly at the turkey while I look at my clean white plate and mope.

On what planet? Let us get this straight immediately. I keep writing this and maybe, if it can effect just one person, I'll have gotten through. I can eat. I like to eat. Allergies are a hindrance but they don't have to rule one's life!

It's quite simple. One (me) asks the hostess what they will be preparing. Together, because Thanksgiving is a holiday spent with family (who at this point in my life, all my family is used to my "pain-in-the-assery"), we work out what I'll be able to eat (i.e. - please no paprika on the turkey, and a baked potato in the oven alongside the mashed that are cooking). Believe it or not, outside of having an alternative to butter on the table for me, so that I might eat a roll and said potato, that's about all the accommodation that's necessary. For me, it's as simple as a baked potato and some margarine.

If I can make any point here, it is to TALK to the family/friend/restaurant that is hosting your holiday dinner ahead of time. You're S-O-L if you show up without speaking up (and that's not the host's fault, it's yours)! Know your limits (no gravy for me), and then sit back, relax, and enjoy yourself! The key is to discuss all of these things beforehand. Remember allergic guests, holiday dinners are extremely stressful. No host can make everybody happy. Asking that you not be killed, however, is well within your right!

I'd be remiss if I didn't provide you with a fail-safe plan to survive Thanksgiving on the off chance you can't discuss the meal ahead of time (and this does happen). Eat only what you can, even if that's just a small salad or a plain roll. Then eat when you get home, because you know what the ingredients are and you know that the food is safely prepared. Remember, an obnoxious comment or two about your eating habits is far better than having to use your Epi-Pen and/or visit the hospital (and this is an Allergic Diner cardinal rule!)

Gobble Gobble,

Your Allergic Diner

The birthday struggle....

NAH's birthday was this past weekend. I'd been imploring him for weeks to pick a restaurant for his birthday dinner. I'd promised him a week of his favorite meals, but it was important to pick a restaurant because his family would be joining us and we wanted to take him out to celebrate. One would think this was a fairly easy request. We live amidst 5o restaurants (a conservative estimate) and are within driving distance of several hundred.
NAH finally announced his birthday selection. He wanted to go to Burger King. You might think this was a sarcastic request to pacify me, but he was deadly serious. I can even remember one birthday we celebrated in college, I offered to take him to a new steakhouse that had opened, and he insisted on Burger King. It was his birthday, so to Burger King we went. I think I laughed through the whole meal, but he was very happy.
In this case, however, his family and I wanted to do something nice for him (and lets not forget that the rest of us didn't really want to eat Burger King), so I kindly told him that I'd take him to Burger King for lunch on his birthday, but perhaps he could pick something with a little more selection for the rest of us for dinner?
He finally decided on Pizzeria Uno's, which was a great and problematic choice. It was a great choice because it was approximately 10 minutes from all of us, and a problematic choice because of well, the whole NO TOMATO thing. Hah. I'd had a couple good experiences years ago at Uno's and then a couple bad experiences years ago at Uno's. I figured it'd been several years and his birthday was reason enough to try again.
I worked my allergic diner magic and reviewed their website to discover that they had nutrition information that included EVERY INGREDIENT OF EVERY DISH, right down to the type of oil in their deep-dish pizza crust mix (soybean, if you were wondering). I saw several items I could eat, and I was determined to try something new.
I ended up ordering a deep-dish cheese & tomato pie (no tomato, of course) with anchovies (I love them!) and asked the server make sure there were no seasonings sprinkled on top. It came just as I ordered and was about the most delicious thing I'd had in a long time! NAH was thrilled to have a bacon cheeseburger and onion rings for dinner, and the rest of the family was very pleased with their orders (chicken parm, salmon, steak, and salad). It was a wonderful birthday and I have a new restaurant at which I can eat! The best? After everything we've been through with my allergies, I think NAH appreciates when I enjoy an entree in a restaurant just as much as I do (especially when he can pick a restaurant for his birthday without having to worry)!

Here is the link to some of their nutrition information. Their website is easily navigated, just click on the ingredient information link at the bottom of the nutrition label after choosing an item: http://www.unos.com/kiosk/nutritionUnos.html

As always, wishing you very happy dining!
Your Allergic Diner

Make a difference.....

Hmm...while this isn't food related, there's a new annoyance in my life that I could use some help with, so I turn to you, my readers, and perhaps we can puzzle this out together....

In the past several weeks both my husband and I have received phone calls that go something like this:
The phone rings. He picks it up and says "hello." Silence. Again, "hello," then the weirdest thing happens, an automated female voice responds "sorry, my mistake" and then hangs up !?
It has happened to me, it has happened to him, and it's really irritating (made more so by the fact that we don't have caller ID to avoid this particular number).

Has anyone experienced this? Do you know what it is? Obviously whomever is calling isn't looking to speak to a live person, but there is something very odd about all of this..

Please remember to exercise your right to vote - citizens of other countries die trying to obtain this right that too many of us shrug off with indifference. Every vote matters!