Tag Archives: Tip of the Week Series

GF Tip of the Week

Posted on May 13, 2011 | 2 Comments

It’s a rare occurrence for all of the elements of eating out come harmonize into a wonderful dining experience for me. Usually there’s something that goes awry and that stems from having to modify my order because of my allergies. That might make me a high-maintenance restaurant patron but it’s not all out of choice.

A few weeks ago the stars aligned and I had was the best restaurant experience I can remember in a very long time. We ate at Roy’s Restaurant in Baltimore and from start to finish the experience superseded our expectations.

When we called to make the reservation for our group we noted the event we were celebrating and that there would be one gluten free member of our party. This gave the restaurant advanced notice which I’m sure they appreciated.

When we arrived the maitre ‘de took a picture of our group while we waited just 2 minutes for our table to be prepared.

Upon being seated we first noticed this sign on the table, welcoming us! Then, I asked the waiter for the gluten free menu which he delivered promptly and without question. As my turn to order arrived, the waiter confirmed that I was gluten free, wrote it down, and asked if I had any other allergies. I did and rattled them off and he said that I shouldn’t have a problem but he wanted to confirm my order with the chef to ensure I would be able to eat safely. Umm, wow. Then only a few minutes later, the chef arrived at our table with the maitre’de to confirm that my food would arrive safely. It was exactly what should happen anytime someone mentions food allergies in a restaurant.

We all ordered off of the prix fix menu which was delicious. Our starters (I had the beet salad and traded half for a lettuce wrap – it was all GF!) included the beet salad, chicken lettuce wraps, and a bibimbop.

My main course was the grilled hangar steak with brown rice futomaki roll and a chimichurri sauce that was fabulous.

And dessert – good lord, it was fabulous. A warm, luscious melting souflee, served warm. O.M.G. The cake and I had a moment it was that good.

In addition to the attentiveness regarding the food, midway through our experience our waiter came over with a digital camera, took a picture of our group, and before dessert had replaced our welcome sign with the group picture as a souvenir for us to take home!

the original

souvenir!

From start to finish I was impressed with our experience at Roy’s and their attentiveness to serving safe, gluten free food made my night even more memorable! There were things I did to ensure my safety and at no point in the meal did I ever feel bad or burdensome for asking questions, etc. I still had to be vigilant which is something to remember when restaurants cater to gluten free diners. Trust is okay on many levels but you still are your own best guardian in any dining situation!

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GF Tip of the Week

Posted on May 5, 2011 | 4 Comments

As promised, I’m going to dedicate my weekly tips series to dining out for the next few weeks. Even though I love cooking, with summer on its way my calendar is filling up. More plans means more meals outside of my kitchen!

Since today is Cinco de Mayo I’m going to talk about eating gluten free at Mexican (and other Latin / Spanish) restaurants!

Some things to consider:

  • Corn tortillas are gluten free naturally. Others are not. When ordering enchiladas, fajitas, etc. ask your server to be sure that your food is made using corn tortillas!
  • The chip basket. Everyone I know loves the basket(s) of chips and salsa that kick off most Mexican food meals. Most restaurants serve chips made from corn but always double check before eating! I’ve had a few instances of being served chips made from flour.
  • A good chip basket substitute in cases of flour chips – dipping a corn tortilla in salsa. It’ll occupy your mind, mouth, and hands the same as with chips. Just make sure you get your own bowl of salsa.
  • Beans and rice are a staple in many Latin cuisines. Make sure that beans aren’t thickened with flour and that the rice hasn’t come in contact with any gluten contaminant!
  • Fried dishes are usually not made with corn flour. Steer clear to ensure a safe dining experience.
  • Remember naturally gluten free foods – vegetables, chicken and other meats, fish and seafood. You can have delicious salads, fajitas, and other dishes that feature these diet staples!
  • If you are of age, enjoying a margarita, mojito, or other drink often is part of the dining experience. Make sure that the liquor in your drink is gluten free! I tend to stick with simpler options like a margarita on the rocks or sangria.

Here are some of my favorite spots that either have GF menus or where I’ve had a successful dining experience:

Rosa Mexicano

Jaleo

Frontera Grill!!!

Vera Cruz Cafe

Casa Oaxaca

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GF Tip of the Week

Posted on April 29, 2011 | Leave a comment

If you’re a regular Gluten Free Grazer reader, you may have noticed that I don’t eat out that often. Of course there are exceptions to every rule but I typically love cooking my meals throughout the week. It’s part hobby, a way for me to relax, and also that I like the control of knowing what is in the meal I’m eating. That said, I still love eating out!

This next few week’s tips will focus on the 20% of the time when I don’t cook and all I want is for someone else to do the work for me (and the dishes!). Being gluten free and allergic to other things can often be challenging in restaurants but I’d like to think that over time I’ve perfected habits that work for me when I dine out.

What’s to come – tips for dining out in various kinds of restaurants. Today I’m going to talk about my general restaurant practices. I’ll soon be sharing tips for different types of restaurants and what I select when eating there.

There’s a conversation that has evolved over time to be the standard discourse when I go out with anyone:

“What do you feel like eating?

I could go for X, Y, or Z.

Oh, X or Y sound delicious.

Great, why don’t you pick since it’s tougher for you to eat out. / Great, you pick where we go since you are more limited.”

Now, I’m not complaining that this is how plans usually get made. In fact it’s just the opposite – I’m really lucky that my friends and family want to include me in plans and are usually willing to compromise or work towards selecting an option where everyone will be happy and eat something they are excited about. But I have to admit, this decision-making power stresses me out just a teensy bit because of a complex I developed – I want everyone to be happy with a restaurant pick and dining experience. I get over it pretty quickly but I always hesitate for a second before making a recommendation. That is NOT allergy related :)

If we’re planning in advance:

  • Look for places that have gluten free menus posted on their websites
  • Check out menus in advance!!
  • Think about your favorite restaurant
  • I am prone to suggest some place where I’ve had a wonderful experience and ordering was easy with little to no stress. I’ll also refuse to go anywhere where I’ve had a less than good experience / have gotten sick / isn’t willing to accommodate diners with food allergies!!
  • Location and / or convenience
  • If we make a reservation I always make a note of the number of gluten free diners as well as any other food allergies in the group. I’ve found restaurants appreciate the advanced notice!

If we’re on the fly:

  • I suggest places I’ve eaten at before and have had no issues
  • I consult Twitter or suggest places I’ve read about online that are friendly to gluten free diners
  • We will pick a place but check the menu for options before walking in or sitting down. I have dozens of memories of restaurant hopping looking at menus posted outside or double checking that someplace has something that will work (for everyone, not just me)
  • Wing it when we have to. I’ve shared a few experiences where it’s been about the company and find something to tide me over until I can get something else.

Other habits:

  • Have a few options in mind before you go. Along with that whole decision-making issue, I get menu paralysis and can’t decide what I want! Having a few options in mind cuts down on menu reading time and I also know what to ask questions about in advance of placing my order!
  • Don’t get too stressed out!
  • Remember what you eat when you cook at home. While I use dining out as a way to try something new or have something I know I can’t cook nearly as well, I always remember that my body likes when I eat veggies, fruits, chicken, etc. and look for meals that incorporate those foods!

What are some of your general habits when dining out?
Stay tuned! Coming up – dining out at Italian, Mexican, Asian restaurants, bakeries, and more!

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GF Tip of the Week

Posted on April 22, 2011 | 4 Comments

This week I thought it’d be kind of fun to share how I check to see if a product is gluten free. Last week I listed a bunch of foods (though not exhaustive) that are naturally free of gluten. However, once those foods are processed their certainty of being gluten free disappears. Unless a company prints a certification, disclaimer, or labels something gluten free, I’m wary and tend to avoid putting it in my shopping cart.

Gluten Free Investigating Methods I Use:

  1. Reading. You might be thinking “duh” but what I mean is reading labels. Many companies are labeling things gluten free, even if it’s obvious, to help put consumers’ minds at ease. For example, my all natural 365 brand peanut butter was always gluten free and now the jars are printed with a GF label. I even check to make sure vitamins and supplements are gluten free!
  2. Google. I’ve lost track of how many times I’ve Googled “product name + gluten free.” There are a lot of companies and folks out there who have done extensive research that makes searching easy. I trust the sources as well because many search results are from Celiac foundations and other sources that I’m comfortable trusting. A couple of my favorite GF confirmations include sriracha and my beloved Trader Joe’s Eggplant and Red Pepper spread.
  3. Company websites. I spotted Stubbs Barbecue sauce at the store 2 weeks ago and was tempted to buy it on the spot. However, it wasn’t until I was able to go to their website and see the ingredients prominently labeled as gluten free did I feel comfortable purchasing the item. Nowadays, if a product is gluten free, the manufacturing company wants you to know it (and buy it) so websites are becoming increasingly easier to use to do your investigative work!
  4. Grocery store lists. Whole Foods and Trader Joe’s (where I shop most but I’d imagine other stores do this too) have massive lists both online and in the store of all of the products on their shelves that are gluten free. Print this off or pick one up to make your trip just a little bit easier!
  5. Social Media. I’ve built strong relationships with a few gluten free companies, including Udi’s. These relationships are helpful because I can share feedback, know what’s coming down the pike, and ask questions about ingredients. Whether on Facebook or Twitter, if I ever have a question about something being gluten free I can just ask! I also follow other gluten free bloggers and when they use a new (or new-to-me) product I make note of it.
  6. When dining out I ask A LOT of questions. Next week’s tip will focus solely on dining out but don’t be shy when eating in a restaurant. I ask if items are prepared in / with  flour, if they share grill space with things I’m allergic to, and nix the bun on a burger (after checking there are no breadcrumbs in the mix!). I can’t wait to share even more tips on this topic with you all!

These are my go-to ways to check for gluten but I can assure you, like a detective, I probably employ even more tactics on a daily basis. When it comes to being thorough versus spending time not feeling well, I’m happy to dedicate some time to staying healthy!

How do you check foods to make sure they are free of things you are allergic to?

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