What a lovely weekend we had, big guy (refer to previous posting) and myself. We had our first house guests! My friend from NYC and her allergic fiance were in for the weekend for what we called the "Jersey Experience." Unfortunately, due to time, weather, and the fact that we hadn't all gotten together in awhile, the Jersey Experience really consisted of taking allergic fiance and friend to one of our favorite diners, the Americana Diner on Rte 130 (recently written up in the Washington Post!).
I've been to this place several times, and in addition to the incredible variety of food (it has a menu that could be considered a book), I'm always pleased with the service and attention to detail. These servers, without fail, answer almost any question with, "I'm not sure, let me go ask the chef." Subsequently, without fail, everything I've ordered there has come to the table allergy-free and uncontaminated.
We had a fantastic meal there, and highly recommend it as a must-eat stop in New Jersey. Big guy had an omelet, allergic fiance a blackened chicken sandwich, friend had a tuna salad sandwich (that came to the table looking like a house...it was enormous!), and for me, an egg salad sandwich, of course. I've had plenty of other things there, but the egg salad is a keeper.
Allergic mom and I are heading out Friday for our annual girls' weekend, so I should have some new and hopefully good reviews for you then.
Until next time,
Your Allergic Diner
Wednesday, April 30, 2008
Wednesday, April 23, 2008
What food! What service!
What a lovely evening we had, the non-allergic in-laws, NAH, and myself. When we got to Outback, we were seated immediately. When the waiter came to take our order, I explained that I had called previously, and was told that they could make anything plain to accommodate my food allergies. I then requested the salmon, plain, the steamed veggies, plain, and a baked potato, you guessed it, also plain. To which he responded, "Not a problem, but I'm required to ask about your allergies so I can oversee this in the kitchen." I jokingly said "all of them," and then realized I was going to have to be more specific, so I asked to him to look out for olive oil, dairy, tomatoes, and every spice/seasoning known to man (I can add my own salt & pepper, and it's much safer that way). To my relief, there was NO pity (though there appeared to be a brief look of astonishment at what I was listing), and I was so heartened by the fact that I already felt safe eating there I ordered a drink, too!
I especially enjoyed when they brought out NAH's prime rib, and our waiter handed it to him and said "here, big guy!" (I almost dissolved into a fit of giggles, and had no drink in me at that point). NAH will most likely be referred to hereafter on this blog as big guy. Too funny.
The big guy had a most excellent prime rib, mom-in-law and I both enjoyed our salmon, and dad-in-law had a wonderful strip steak. I can't neglect to mention that the table started with the requisite Bloomin' Onion. My Wallaby Darned (Australian peach bellini), on the recommendation of my mom-in-law, was fantastic, and I'm happy to report that not a single spice, drop of butter, or any other of the dreaded allergic contaminants touched my salmon plate. It was a fantastic meal had in great company! Thank you Outback, we'll be returning soon!
Also, before I leave you for the day, when I looked at the Outback website I was heartened to see that they offer my gluten-free friends a gluten-free menu! A sign of the times. Check it out here, and enjoy your next meal being well taken care of in an allergy-friendly environment!
Yours in the pursuit of anxiety-free eating,
The Allergic Diner
Monday, April 21, 2008
Let's go Outback tonight....
Tomorrow night NAH and I are taking the non-allergic inlaws to dinner at their favorite restaurant, Outback Steakhouse. I was just reading their menu, and grew a little concerned at the amount of seasoned items on their menu. Then I read:
When the worries of the day are too much, Australians say it's time to let go and 'Go Outback.' A place to stop, unwind, and share time with family and friends. So kick back, relax, you're Outback. No Worries!
I thought I'd put this to the test. I remembered reading somewhere that Outback, if you told them upfront about your allergies, would be more than accommodating. I decided to test that theory, and was more than upfront, I called 24 hours ahead of time.
The conversation went like this:
Me: I will be eating dinner at your restaurant tomorrow night with my family, and I'm a little concerned about my food allergies and the amount of seasoned items on your menu. Do you know if it's possible to get something without all the seasonings, or if those spices and marinades are placed on the meat ahead of time?
Outback representative: Certainly! You can get anything on our menu without seasoning except for the Tuscan Ribeye, because that marinates for a long time before we grill it. Everything else can be made to order, as we season each food before we cook and serve it.
(Wonderful! But wait...there's more!) Also, as long as you inform your waiter, we'll have our line chefs switch their gloves and we'll clean the spot on the grill right before putting your food on it to make sure there's no cross-contamination (I almost swooned!). If you're concerned about simply telling your waiter, tell the manager when you come in and if you're specific about your allergies, he will oversee the whole process to make sure it's safe.
Me: That sounds wonderful, THANK YOU!
And then I did a little dance...well, not really, but those of you who have food allergies know how good it feels to know you don't have to worry (as much) about the food you're going out to eat.
Check out the Outback menu, and happy ordering! I'll check back Wednesday with a dinner review. I'm off to review the menu to figure out what I'd like to eat, allergy-free.
Thanks,
Allergic Diner
When the worries of the day are too much, Australians say it's time to let go and 'Go Outback.' A place to stop, unwind, and share time with family and friends. So kick back, relax, you're Outback. No Worries!
I thought I'd put this to the test. I remembered reading somewhere that Outback, if you told them upfront about your allergies, would be more than accommodating. I decided to test that theory, and was more than upfront, I called 24 hours ahead of time.
The conversation went like this:
Me: I will be eating dinner at your restaurant tomorrow night with my family, and I'm a little concerned about my food allergies and the amount of seasoned items on your menu. Do you know if it's possible to get something without all the seasonings, or if those spices and marinades are placed on the meat ahead of time?
Outback representative: Certainly! You can get anything on our menu without seasoning except for the Tuscan Ribeye, because that marinates for a long time before we grill it. Everything else can be made to order, as we season each food before we cook and serve it.
(Wonderful! But wait...there's more!) Also, as long as you inform your waiter, we'll have our line chefs switch their gloves and we'll clean the spot on the grill right before putting your food on it to make sure there's no cross-contamination (I almost swooned!). If you're concerned about simply telling your waiter, tell the manager when you come in and if you're specific about your allergies, he will oversee the whole process to make sure it's safe.
Me: That sounds wonderful, THANK YOU!
And then I did a little dance...well, not really, but those of you who have food allergies know how good it feels to know you don't have to worry (as much) about the food you're going out to eat.
Check out the Outback menu, and happy ordering! I'll check back Wednesday with a dinner review. I'm off to review the menu to figure out what I'd like to eat, allergy-free.
Thanks,
Allergic Diner
Monday, April 14, 2008
Cookbooks and cookbooks and more cookbooks!
In an earlier post I may have mentioned my love of all things cooking. I especially love cookbooks, and take it as a challenge to try and alter everyday recipes so that they become allergy-friendly. As such, I've started a wonderful cookbook collection, and subscribe to several cooking magazines. I recently found a group for people like me. I'd like to call it a support group, but it's a cookbook book club (like a Doubleday, or a Columbia House).
Check this out!
The Good Cook (and admire my fabulous new hyperlink skills while we're at it. Thanks husband, I love you!)
I have 5 new cookbooks coming in the mail for the low price of $26.00! Oh happy Day!
~Allergic Diner
And for those of you wondering where my top chef recaps have gone, until the show stops being "whiny chef," I am not reviewing. I am watching, and I am enjoying, but I am not going to condone some of the cast members' bad behaviors with a review. They stop whining, I'll start recapping! Should have done the butternut squash soup, though.....
Check this out!
The Good Cook (and admire my fabulous new hyperlink skills while we're at it. Thanks husband, I love you!)
I have 5 new cookbooks coming in the mail for the low price of $26.00! Oh happy Day!
~Allergic Diner
And for those of you wondering where my top chef recaps have gone, until the show stops being "whiny chef," I am not reviewing. I am watching, and I am enjoying, but I am not going to condone some of the cast members' bad behaviors with a review. They stop whining, I'll start recapping! Should have done the butternut squash soup, though.....
Monday, March 31, 2008
A Mastercard ad in the making.....
Today's shopping list:
2 yams
2 baking potatoes
2 yellow onions
1 red onion
3 stalks of broccoli
1 head of cauliflower
1 zucchini
4 large plums
2 large nectarines
2 1/2 lbs. of bananas
For a grand total of.....$11.57. SERIOUSLY!
NAH and I have been griping about how high the grocery store bill has been lately, which is made even more difficult by the fact that we eat a lot of fruits and veggies. A few coworkers recommended a local farmstand and said I would be amazed at the prices. Amazed is an understatement.
Eating healthy is a wonderful thing. Supporting the local agriculture is also a wonderful thing. Eating healthy, supporting local farms, and saving money in the process? Priceless!
2 yams
2 baking potatoes
2 yellow onions
1 red onion
3 stalks of broccoli
1 head of cauliflower
1 zucchini
4 large plums
2 large nectarines
2 1/2 lbs. of bananas
For a grand total of.....$11.57. SERIOUSLY!
NAH and I have been griping about how high the grocery store bill has been lately, which is made even more difficult by the fact that we eat a lot of fruits and veggies. A few coworkers recommended a local farmstand and said I would be amazed at the prices. Amazed is an understatement.
Eating healthy is a wonderful thing. Supporting the local agriculture is also a wonderful thing. Eating healthy, supporting local farms, and saving money in the process? Priceless!
Thursday, March 27, 2008
R-E-S-P-E-C-T
So it's official. Every once in awhile I take a leap and test one of my allergies (the non-anaphylaxis ones) because these things can and do change over time. I am no longer allergic to pineapple. And it is quite yummy! Right in time for the upcoming trip to Hawaii!
But I want to talk about Top Chef. Actually talk about it, instead of doing a really long recap, because last night's episode had a moment that upset me greatly. At the very end, when the red team was called before the panel of judges and was utterly incensed at having lost, Andrew crossed a line. At least with me. He told head chef Tom Colicchio that the only way he was going home was if "security guards dragged him away." Ok, that kind of enthusiasm could be considered cute. Then he followed, rather emphatically, with the statement, "This is MY HOUSE." Noooo....
He's competing with other very gifted chefs in a competition that thousands of people want to enter and few are very carefully selected (don't know what the heck happened in Season 2, but I digress). You are in front of some of the experts in your field, and you're telling them you're in charge? Don't think so buddy. If I was Chef Tom, I would have stood up, walked around the table, and smacked the guy in the head (a la the V8 commercial). Seriously! No respect at all for seasoned professionals who are the stars of the culinary world? No respect for your competitors? I remember watching Hung (Season 3) become giddy with enthusiasm when he got to meet some of the guest judges, especially upon learning he'd be cooking with Rocco diSpirito in the finale. None of that gratitude was in play here.
Anyway, both teams were lousy. Nikki's (blue team) macaroni and cheese was a mistake from the get-go, and Zoi (red team) was very upset about a pasta salad she felt was beneath her, and then screwed up anyway. The only thing that really looked delectable was Dale's pork skewers with red curry BBQ sauce - and his red team lost (I liked their fare better, but only because it was simpler and I'm a sucker for dips). A Waldorf salad without mayo (?), and then without crunch (?)....ick. Erik's soggy corn dogs got him sent home, and thus ended an edition of what should have been called "adequate chef."
Show a little respect, man.
Friday, March 21, 2008
Top Chef Recap!
My two favorite things in one episode: cooking and animals! Thankfully, they were not cooking those animals.
Let's start with the Quickfire:
A bunch of shots of the chefs running around Chicago's Green City Market, generally displeased with the selections of meat, and getting grumpy remarks when attempting to rummage through the wares of the seller. The Quickfire challenge was simple: Cook a dish with no more than 5 ingredients (though salt, sugar, pepper, and oil were gimmes).
I really liked the look of Erik's dish, the lamb chop, baby carrots, and potatoes, but as I've said in earlier posts, the plainer my food arrives, the better. Wylie Dufresne, the molecular gastronomist and guest judge of this Quickfire, thought it too plain and told Erik it lacked cohesiveness. Grr.
Hyperactive Andrew, whom I can't decide if I'm taking a shine to because of my earlier days as a teacher, or because I'd pay money to see the man given Ritalin (or are these things one in the same?), is called out on his illegal use of balsamic vinegar. Which was ok with me because the whole plate was brown! Probably tasted out of this world, but not as visually appetizing as his end product usually is.
Mark, who we see running around the market unable to decide, purchasing items down to the last minute, and then LEAVING a key ingredient in his dish behind, pulls it out with his sirloin steak with turnips, mushrooms, peaches & butter. Looks like he didn't need the other vegetable after all. Wylie was suitably impressed, and Mark was granted the first immunity pass of the season.
The Elimination Challenge:
They drew knives and matched up in teams according to the animal on the knife: lion, vulture, penguin, bear, and gorilla (this is where the hearts of half the viewing audience stopped: were they going to cook these animals?).
Nope, they were charged with catering a cocktail party at the Lincoln Park Zoo. Each team had to create a menu of hors d'oeuvres that incorporated elements of their animals DIET (phew). Zoi immediately showed a great sense of humor listing what a vulture likes to eat. Just how many ways are there to cook a dead carcass?
The winning team of the night was penguin, with their black-and-white themed canapes, penguin decorations on the table, and Andrew's special edible yuzu glacier. Team vulture came in not too far behind with Mark's marinated anchovy on a quinoa croquette (high in protein and fiber, yum!)
Unfortunately, two of the other teams didn't fare as well: gorilla and bear were called to explain themselves.
When the camera man showed team bear's stuffed mushrooms (Nikki's) I turned to NAH and said, "those look like poop!" The thing was, that's exactly what they resembled. No thanks! Dale seemed to recognize this, and decided to add pecorino cheese to make the color more varied. The downside? After all that work they were too cold too serve at the party. Nikki thought she was remedying the situation by serving them to the chefs, but they appeared to be confused as to why they had to eat them if the other guest weren't. Seriously, they looked that awful. Blueberries and mushrooms is circumspect to me to begin with. Cold blueberries and mushrooms with pecorino cheese were even worse in the judges' opinions. Thankfully (and I'm saying this because I get the feeling Nikki could do well), team gorilla had two lousy dishes as compared to bear's one. Here's where things got tricky.
Gorilla had Valerie's black olive blini (which for the love of god, people is pronounced BLEE-NEE - no extra syllables!! A bellini is a drink!) with slightly-raw rutabagas on top, and Stephanie's pre-salted so it drew out all the moisture crab salad on celery chips that were too soggy to serve. In the judge's eyes Stephanie redeemed herself with the banana bread in caramel sauce (not to mention Antonia's vote that she'd rather keep Stephanie), and Valerie was sent packing.
Until next time!
~The Allergic Diner
Let's start with the Quickfire:
A bunch of shots of the chefs running around Chicago's Green City Market, generally displeased with the selections of meat, and getting grumpy remarks when attempting to rummage through the wares of the seller. The Quickfire challenge was simple: Cook a dish with no more than 5 ingredients (though salt, sugar, pepper, and oil were gimmes).
I really liked the look of Erik's dish, the lamb chop, baby carrots, and potatoes, but as I've said in earlier posts, the plainer my food arrives, the better. Wylie Dufresne, the molecular gastronomist and guest judge of this Quickfire, thought it too plain and told Erik it lacked cohesiveness. Grr.
Hyperactive Andrew, whom I can't decide if I'm taking a shine to because of my earlier days as a teacher, or because I'd pay money to see the man given Ritalin (or are these things one in the same?), is called out on his illegal use of balsamic vinegar. Which was ok with me because the whole plate was brown! Probably tasted out of this world, but not as visually appetizing as his end product usually is.
Mark, who we see running around the market unable to decide, purchasing items down to the last minute, and then LEAVING a key ingredient in his dish behind, pulls it out with his sirloin steak with turnips, mushrooms, peaches & butter. Looks like he didn't need the other vegetable after all. Wylie was suitably impressed, and Mark was granted the first immunity pass of the season.
The Elimination Challenge:
They drew knives and matched up in teams according to the animal on the knife: lion, vulture, penguin, bear, and gorilla (this is where the hearts of half the viewing audience stopped: were they going to cook these animals?).
Nope, they were charged with catering a cocktail party at the Lincoln Park Zoo. Each team had to create a menu of hors d'oeuvres that incorporated elements of their animals DIET (phew). Zoi immediately showed a great sense of humor listing what a vulture likes to eat. Just how many ways are there to cook a dead carcass?
The winning team of the night was penguin, with their black-and-white themed canapes, penguin decorations on the table, and Andrew's special edible yuzu glacier. Team vulture came in not too far behind with Mark's marinated anchovy on a quinoa croquette (high in protein and fiber, yum!)
Unfortunately, two of the other teams didn't fare as well: gorilla and bear were called to explain themselves.
When the camera man showed team bear's stuffed mushrooms (Nikki's) I turned to NAH and said, "those look like poop!" The thing was, that's exactly what they resembled. No thanks! Dale seemed to recognize this, and decided to add pecorino cheese to make the color more varied. The downside? After all that work they were too cold too serve at the party. Nikki thought she was remedying the situation by serving them to the chefs, but they appeared to be confused as to why they had to eat them if the other guest weren't. Seriously, they looked that awful. Blueberries and mushrooms is circumspect to me to begin with. Cold blueberries and mushrooms with pecorino cheese were even worse in the judges' opinions. Thankfully (and I'm saying this because I get the feeling Nikki could do well), team gorilla had two lousy dishes as compared to bear's one. Here's where things got tricky.
Gorilla had Valerie's black olive blini (which for the love of god, people is pronounced BLEE-NEE - no extra syllables!! A bellini is a drink!) with slightly-raw rutabagas on top, and Stephanie's pre-salted so it drew out all the moisture crab salad on celery chips that were too soggy to serve. In the judge's eyes Stephanie redeemed herself with the banana bread in caramel sauce (not to mention Antonia's vote that she'd rather keep Stephanie), and Valerie was sent packing.
Until next time!
~The Allergic Diner
Thursday, March 20, 2008
101. Who would've thought?
Yesterday I realized that I now have 100 posts. 100 posts! This post makes 101. I started this blog as an exercise of sorts. My job requires far more editing than actual writing and I did not want to get rusty. Plus, I savored the chance to tell some of these restaurants what I think of their treatment (anonymously, of course). I was also hoping maybe I'd make some friends in allergy-land, people with whom I could discuss allergy experiences , and we could learn and share from each other. This is getting a little too Barney&Friends for me, so I'll stop now.
I simply want to say THANK YOU!
When I started this blog I had no idea that I'd have the faithful readership or the overwhelming support/advice/interest that I have from all of you. It is very much appreciated. I always look forward to posting and to hearing from you, and to reading quite a few of your blogs. Here's to post 200!
I've mentioned in some of my past postings the dreaded tomato allergy, and the latex= death allergy problem that I have. I've discussed my distaste for oregano (a result of the allergic reaction it causes), and explained how I alter recipes. I have seen many allergists, all of whom confirmed both the tomato and the oregano allergies, but could never really give me a reason or a grouping for them. A good example of a grouping in this case would be my banana allergy, which directly ties to my latex allergy because of a similar protein. I need order and reason (to just about everything), so for me, this is important.
Today, on www.msn.com, the main page, there is an article "Unusual Food Allergies." I'd like to cut and paste a section of the article from Dr. Rob, one of the Health & Fitness expert bloggers.
I also need to mention another possibility, the latex-fruit syndrome. While triggering symptoms similar to those of the pollen-food syndrome, the latex-fruit syndrome is an allergic response to specific proteins present in latex. And since similar proteins are also contained in certain fruits, vegetables, nuts and spices, touching or eating them may cause a reaction. These foods or spices include but are not limited to: almonds, apples, bananas, kiwis, raw tomatoes or potatoes, as well as spices such as dill, oregano, ginger or sage.
Your Allergic Diner
http://health.msn.com/health-topics/allergies/articlepage.aspx?cp-documentid=100164460>1=31022
I simply want to say THANK YOU!
When I started this blog I had no idea that I'd have the faithful readership or the overwhelming support/advice/interest that I have from all of you. It is very much appreciated. I always look forward to posting and to hearing from you, and to reading quite a few of your blogs. Here's to post 200!
I've mentioned in some of my past postings the dreaded tomato allergy, and the latex= death allergy problem that I have. I've discussed my distaste for oregano (a result of the allergic reaction it causes), and explained how I alter recipes. I have seen many allergists, all of whom confirmed both the tomato and the oregano allergies, but could never really give me a reason or a grouping for them. A good example of a grouping in this case would be my banana allergy, which directly ties to my latex allergy because of a similar protein. I need order and reason (to just about everything), so for me, this is important.
Today, on www.msn.com, the main page, there is an article "Unusual Food Allergies." I'd like to cut and paste a section of the article from Dr. Rob, one of the Health & Fitness expert bloggers.
I also need to mention another possibility, the latex-fruit syndrome. While triggering symptoms similar to those of the pollen-food syndrome, the latex-fruit syndrome is an allergic response to specific proteins present in latex. And since similar proteins are also contained in certain fruits, vegetables, nuts and spices, touching or eating them may cause a reaction. These foods or spices include but are not limited to: almonds, apples, bananas, kiwis, raw tomatoes or potatoes, as well as spices such as dill, oregano, ginger or sage.
I finally have my reason. They all tie together! Isn't that crafty? What a wonderful thing to discover for my 101st post. What follows is a link to the article (one day maybe one of my lovely readers will teach me how to link through a word, rather than post the entire link? I'm still a newbie out here). I will post my Top Chef thoughts later.
Thanks for reading!Your Allergic Diner
http://health.msn.com/health-topics/allergies/articlepage.aspx?cp-documentid=100164460>1=31022
Wednesday, March 19, 2008
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....
Stay tuned tomorrow for a Top Chef recap.
~Allergic Diner
Thursday, March 13, 2008
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
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
Thursday, February 28, 2008
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 :)"
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 :)"
Friday, February 15, 2008
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
"... 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
Wednesday, February 13, 2008
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
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
Wednesday, February 06, 2008
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
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
Friday, January 25, 2008
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
Tuesday, January 22, 2008
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.
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.
Monday, January 21, 2008
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
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
Thursday, January 17, 2008
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
Monday, January 14, 2008
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
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
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