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Trusting Gluten-Free Restaurants

Last Updated on by the Celiac-Disease.com Staff 6 Comments

Have you heard about the chef out of Colorado that was bragging on Facebook this week about feeding his customers gluten despite their asking for gluten-free food? Unfortunately, this is not an April Fool joke and is true.

It is one thing to inadvertently get cross-contamination in your food when dining out, but to be intentionally poisoned? The thought of this makes me sick. Chef Damian Cardone blatantly bragged to his Facebook followers that when customers ordered gluten-free pasta, he fed them regular pasta and then claimed no one got sick. You can read more about this debacle here, as the posts have since been removed from Facebook.

It would seem to me that this guy should be punished in some way, shape, or form. I would sincerely hope that he is not currently cooking meals for anyone and if he is, that they don’t have to be gluten-free or allergen-free. If this guy was willing to serve gluten to Celiacs, what is to say that he wouldn’t serve peanuts to someone with a life-threatening peanut allergy or serve food that he had dropped on the floor? He clearly can’t be trusted.

Having worked in several restaurants, I can understand that it can be frustrating when a customer makes special requests, however, the restaurant is a “service” industry. Chefs, servers, and greeters are there to make guests feel welcome and cater to their needs, not complain about them or take it upon themselves to completely disregard the request & serve them the very item they asked to not have.  If a chef or restaurant doesn’t want to deal with special requests or allergies, then clearly state so on the menu. Will your business suffer? Maybe. I can assure you of one thing, the path that Chef Damian chose is not the way to go.  News like this travels fast and affects a lot of people. In this day & age, social networking can make or break you.

So, what can you do to stay safe when dining out? As we all know, dining out can be risky. There are certain things you can do to minimize your risk, but that risk can’t be completely eliminated unless you dine at home. Speak with the manager on duty and ask that they oversee the preparation of your meal from start to finish. Ask about the precautionary measures that are taken to avoid cross-contamination, such as separating pans, and cleaning the grill or special plates.  When in doubt, always ask.  When you have a good experience make sure to thank the staff and tip accordingly.  I am extremely loyal to restaurants where I have a good experience.

What is the Gluten Myth?

Last Updated on by the Celiac-Disease.com Staff 4 Comments

Have you ever heard of the gluten myth? Gluten-free myths I’ve heard plenty about it, but the gluten myth is a new one for me. Recently, on the TV show Dr. Oz, almost half the air time was taken up by the good doctor busting the gluten myth. While some of the information shared in the two segments about ‘the gluten myth’ was correct, some of it was either incorrect or outdated. It also seemed like a spot the National Wheat Association would sponsor.

Dr. Oz mentioned that the grocery store shelves are lined with gluten-free products. That’s a bit of a stretch, but there are plenty of gluten-free products to choose from now – maybe five times as many as there were five years ago. The doctor went on to say that gluten-free foods were making people gain weight. Again, that’s true for many of us (myself included) who sometimes overload on gluten-free replacement foods like cookies, crackers, muffins, bread, etc.

The guest doctor, Mark Hyman, MD, agreed with much of what Dr. Oz was saying about how people with no problems with gluten should not be on a gluten-free diet. They spoke about how gluten-free foods were two to three times more costly than the foods they are meant to replace. There is no arguing that fact, at least.

Eventually, both doctors moved over to a table with food on it and they showed gluten-free and gluten versions of things like crackers, waffles, and English muffins. Each item had the calories listed and of course, all the gluten-free items had a good amount more calories than the gluten items. Comments about how much fiber was in some of the items were also noted, and again, the gluten-free items fell short compared to the gluten-filled version.

The conclusion seemed to be that no one should be on a gluten-free diet unless they had issues with gluten and that’s likely true. Dr. Oz mentioned that many people who can’t tolerate gluten don’t know they have any problems with it. The guest doctor went on to explain that to find out if one has issues with gluten, they should try the gluten-free diet to see if they feel differently off of gluten. That’s pretty bad advice, according to pretty much celiac experts in the world. If someone wants to be tested for celiac, they need to be eating a normal diet.

Dr. Oz went so far as to say he was upset that people were being led to believe the gluten-free diet could be used as a weight loss tool when there are statistics (according to him) that 80% of people with celiac gain weight on the gluten-free diet. He didn’t mention the fact that many of those people are underweight to begin with due to them having untreated celiac and not absorbing the foods they eat. That was kind of an important fact to leave out of the segment, I think.

While we are all interested in getting more publicity so that people suffering needlessly will get tested and hopefully helped, more bad information being spread is the last thing we need. Most of the companies that make gluten-free products do so because someone in the company can’t eat gluten – not to push food on unsuspecting people who don’t require such foods as Dr. Oz would have us believe is the case. As we all know, most of the large food companies in the U.S. are not necessarily jumping on the gluten-free bandwagon – probably because many of them hired marketing consultants who insist the gluten-free fad it about to fade away. That is definitely a myth that needs busting!

In the end, though quite a bit of the information shared was correct, the parts that were not only add confusion to an already confusing topic. For instance, during the segment, one of the doctors mentioned that there is gluten in the glue on envelopes. And that is what you call a gluten myth. I’m not sure I understand yet, exactly what the gluten myth is, but my guess is that now that it’s been on a popular show like Dr. Oz, we’ll all be hearing much more about it in the near future.

Gluten-Free Quick Service Dining at Disney World

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

During our recent trip to Walt Disney World, I planned many of our meals in advance by making dining reservations and noting my gluten-free requirements so I could be sure that one, we were able to get a table; and two, that they were prepared for me.

So tackling the quick service environment felt a little bit more unpredictable since there were no reservations made, and they are pretty packed with people wanting their food fast.  Not the environment you think of as being able to serve you safely and cross-contamination friendly.

Cosmic Ray’s Starlight Cafe

For our first lunch, I was prepared with a list that Disney provided me ahead of time, of certain items that would be safe around the park from snack cart items to sit-down restaurants.  We decided to eat at Cosmic Ray’s Starlight Cafe in Tomorrowland.  I went to the counter and told them I needed to eat gluten-free and they told me a manager would be right out to speak with me.  Even though it was during a busy lunchtime, the manager was out within minutes.  He explained most of the sandwiches would be safe with a gluten-free bun, and that the fries were not safe as they are fried with gluten-containing products and they have gluten-free brownies.  I decided to get a veggie wrap, but on a gluten-free bun, rather than in a flour wrap, the Greek salad, and a gluten-free brownie.  The manager placed my order personally and made the kitchen aware that it was a gluten-free order. They all seemed to take it very seriously.

My husband ordered a regular veggie wrap, which was huge and looked pretty tasty.  However, in comparison, my version was much smaller, and my gluten-free bun – once again by Ener-G, was cold, sticky, and fell apart.  I can say that out of all the food I had at Disney, this was the most disappointing.  The veggie wrap was full of hummus and veggies, but with a cold bun falling apart, it just became a mess.  My husband really enjoyed his gluten-filled version.  The salad was much more enjoyable.  I ended the meal with the gluten-free brownie, which was made by French Meadow Bakery, and delicious! I did find though that nowhere in the restaurant was it noted they had gluten-free items or substitutes, you had to ask for them specifically, but thankfully, I was not charged an additional fee for the disappointing cold bun.

I think that by now, being on my third meal of having an Ener-G bun, I went from ecstatic to a bit bored with it, but all in all, I was thrilled it was an option. I also came to the conclusion that it is only enjoyable when warmed.

Sunshine Seasons Food Fair

We were in Epcot on our second day and decided to have lunch at the Sunshine Seasons Food Fair, the food seemed a lot more interesting than the quick service the day before, and I definitely wanted to order something that didn’t come with an Ener-G roll this time. We happened to get there right at the height of lunchtime, so that made me a bit weary, and there was so much available and it all looked really good, it was difficult to know where to start.  I asked someone at the counter to point me in the right direction and luckily it happened to be the chef, so she stepped aside and walked me through the areas and told me what was safe, and was extremely patient with me and all of my questions. I even went back to her at one point to ask her some more questions and she made sure I felt comfortable with her answers. There is a grilled foods section and I was surprised that she said it was all safe, even the gravy for the mashed potatoes, for which they use corn starch.  I decided on a roasted beet salad with goat cheese and candied pecans, and the Nicoise sustainable fish (again Mahi Mahi) served with an olive dressing on top of green beans and diced potatoes topped with pine nuts. And of course a gluten-free brownie, by French Meadow Bakery, for dessert.  The chef put it together personally, right in front of me.  The salad normally comes with flatbread, but she was careful to use clean gloves and to leave the bread away from my plate.    This time the brownies were on display, and I didn’t need to ask for them.

I was extremely impressed by this experience and the food.  My husband and I shared the two dishes and both were fresh, creative, and tasty and not what I would have expected from a quick-service restaurant at a theme park.  I would definitely have this meal again.

For more reviews on Disney read my introduction to gluten-free eating at Disney World,  my review on Kouzzina by Cat Cora, dinner at Kona Cafe at the Polynesian resort, dinner at Epcot’s Restaurant Marrakesh, our character breakfast at the 1900 Park Faire at the Grand Floridian, and my review of BabyCakesNYC at Downtown Disney.

Branching Out at Gluten-Free Restaurants

Last Updated on by the Celiac-Disease.com Staff 2 Comments

I talked a little bit in my last post about loyalty to companies that do gluten-free well and have good business practices. Not only do I stick with companies that I know I can trust, but it seems that I stick with a certain food or menu item as well. With all of the restaurants out there now offering a wide variety of different gluten-free foods, I really need to branch out.

When I visit certain restaurants I tend to stick with the tried & true instead of trying something new.  I have been working to try & branch out lately at my favorite gluten-free dining establishments.  For example, when dining at Moe’s earlier this week I had a chicken & rice bowl, and the next time I was there, I had a salad topped with chicken and a multitude of other toppings.  When I went to Bonefish Grill, I had my Chilean Sea Bass “Lily Style”, which is the topping from Lily’s Chicken on the sea bass instead of the Chimichurri sauce that I always get.  The “Lily Style” includes spinach, garlic, artichoke hearts, and a lemon butter sauce.

One of the places that I have found it the hardest to branch out is P.F. Chang’s.  Though they probably have one of the largest gluten-free menus, I always end up getting the same exact thing – Singapore Street Noodles.  I should know from past experiences, it is rare that I will try something new & not like it, so why not give something new a try?  It isn’t like we gluten-free eaters don’t have choices these days, right?  I feel like it was just a few years ago that I was lucky to be able to get a plain salad, baked potato & dry piece of fish or chicken to eat out safely.

Last night we went to P.F. Chang’s and I did it – I branched out – I ordered the Steamed Salmon with Ginger and a side of Sugar Snap Peas with Garlic.  I can’t tell you how wonderful this meal was!  The salmon was so tender, perfectly cooked, and had an amazing flavor.  I would absolutely recommend this meal if you like to eat salmon.  To see the gluten-free menu, click here.  And, last, but not least, once you have eaten a healthy meal of salmon & veggies, splurge on the amazing Chocolate Dome!  I can’t get the pictures to upload from my phone right now, but I will share one with you from a few years back in 2008.  This shows how happy my son is that he can get a gluten-free dessert.

Do you have a habit of sticking with one dish when you dine out or do you branch out & try new things?

Moe’s Southwest Grill Gluten-Free Menu

Last Updated on by the Celiac-Disease.com Staff 6 Comments

“Welcome to Moe’s!” Those words were sweet music to my ears when I walked into the door. We don’t have Moe’s in Columbus, so when I visit my sister in Atlanta, there is at least one visit to Moe’s on the agenda. We do have Qdoba & Chipotle, but there is something about Moe’s that warms my heart (and it isn’t just the jalapeno peppers). First, let’s get to the details:

Official Website Menu Information: Moe’s Southwest Grill Gluten-Free Menu
Location Finder: Find a Moe’s Southwest Grill Location Near You

 

Moe’s Southwest Grill Gluten-Free Menu

Tortillas & Chips:

Be aware that they do use common fry oil for all of their fried items, so some cross-contamination may happen.

  • Fried Corn Chips
  • Crispy Corn Taco Shells

Proteins:

  • Chicken
  • Fish
  • Ground Beef
  • Steak
  • Tofu
  • Pork

Beans:

  • Black Beans
  • Pinto Beans

Toppings:

  • Black Olives
  • Cheese
  • Chipotle Ranch
  • Cucumbers
  • Guacamole
  • Jalapenos
  • Lettuce
  • Queso
  • Rice
  • Salsa, Kaiser, or El Guapo
  • Sour Cream
  • Southwest Vinaigrette
  • Fat-Free Salsa Vinaigrette
  • Veggies
  • Tomatillo Salsa
  • Pico De Gallo
  • Corn Pico De Gallo
  • Hard Rock N Roll Sauce
  • Baja Chicken Enchilada Soup

Moe’s Southwest Grill Review:

I love the menu & the names of the dishes! Some of the choices include Homewrecker, Art Vandelay, Close Talker, and Joey Bag of Donuts. I have had the Close Talker – lettuce, choice of meat, beans, shredded cheese, pico de gallo, cucumbers, black olives, and your choice of dressing -the Southwest Vinaigrette is awesome – and the Chicken Rice Bowl.

The entire menu, with the exception of the chips and tortillas, is gluten-free at Moe’s. Last year when I went to Moe’s, I brought in my own chips and the manager even gave me a basket to put them in. The ingredients are fresh & Moe’s never uses microwaves, MSG, freezers, animal fat, or lard. More about Moe’s and their mission:

The first Moe’s restaurant opened in Atlanta, GA on December 1, 2000, and offered burritos, tacos, quesadillas, nachos, salads and fajitas. Guests could choose from over 25 fresh ingredients including grilled chicken, steak or tofu. There were meals just for kids, beverages just for adults, and free chips and salsa for all guests to enjoy with every meal. To demonstrate their commitment to freshness, Moe’s has never used freezers, microwaves, animal fat, lard, or MSG. Over the years, Moe’s has added ground beef, pulled pork, bacon and Junior burritos to the menu and has featured popular limited time offers like the Chicken Club Quesadilla and Phil E. Burrito.

Food quality, safety and customer service are no joke, but aside from that, Moe’s tries not to take itself too seriously. For fun, the folks at Moe’s gave each menu item a unique name like The Funk Meister taco, Homewrecker burrito, Billy Barou nachos, to name a few, just to keep things interesting.

And the music at Moe’s is also a good conversation starter. If you listen closely to the tunes playing at any Moe’s restaurant, you’ll notice all of the songs are performed by dead musicians. Songs from Barry White, Johnny Cash, and most recently, Michael Jackson, have been added to the original play list to honor the sweet sounds of the artists who left us too soon.

Above all, the food tastes great. I wish there was one close to us, but the closest is almost 100 miles away. Do you have a Moe’s close to you?

As always, when dining out gluten-free, do your due diligence and make sure the staff understands your needs. There are very few restaurants that are 100% gluten-free, so cross-contamination is always a risk. If you don’t feel comfortable with what you are hearing from the staff, perhaps it is best to dine elsewhere.

For information about other gluten-free restaurants menus, check out our gluten-free restaurants page.