GLUTEN-FREE COFFEE? When SMALLER IS BETTER.

Slow drip coffee from Rowsters New American Coffee. Photo by Jeff Hage of Green Frog PhotoBY ELISABETH VELTMAN

Photographs Courtesy of Jeff Hage, Green Frog Photo

You walk in.  People are reading, computing, talking, laughing.  You smell that indescribable aroma.  It makes you happy, more alert.  It stimulates your appetite and blood starts rushing to your brain.  

You want that first sip so badly that you open your mouth before your hand hits the cup – but wait. Is it gluten-free?  

“Is this a serious question?” you ask. It is.  For those allergic to wheat, have celiac disease or have gluten sensitivity, it’s like discovering that you don’t have a condom when the pants are already off.

Some coffee contains gluten.

Coffee processing is coming under a new type of scrutiny, because about 25 million are reacting to a protein in gluten called “gliadin”.  Some react right away, some 72 hours later.  Gluten is found in certain grains like wheat, barley, rye, and triticale.  This is particularly important for the growing number of people with celiac disease where even a miniscule particle of gluten can destroy the nutrient absorbing villi in the small intestine.  

Justin, of Rowsters New American Coffee, gave me an education on the perfect cup - 204 degree water and a slow pour. Photo by Jeff Hage, Green Frog Photo

HOW GLUTEN ENTERS YOUR CUP

The gluten hits the beans in two ways.  A powder, used by large companies to keep the beans from sticking to conveyor belts during processing, contains gluten. Like flouring your rolling pin while making a piecrust, the powder keeps the oily beans from sticking to the machines. The gluten, however, sticks to the beans.  Some companies “de-flour” their machines, but it is unclear who is making these changes and how well they do it.

The second means of gluten penetration is through the flavored syrups on the shelf.  Some syrups claim gluten-free status, like Monin, but the safest way is abstinence, or to opt for gluten-free extracts like vanilla or almond, or use real maple syrup!

A coffee roaster at Rowster. So shiny. Me likey. Photo by Jeff Hage, Green Frog Photo

FINDING A SAFE SIP

The beans come to Rowsters green and are roasted on site. Photo by Jeff Hage of Green Frog Photo.
To find the safest beans, I called Equal Exchange and Higher Grounds, made a visit to my local haunts Rowsters, Marie Catrib's and Global Infusion, and corresponded with MadCap.  They all said the same thing:  Small roasters and farmers do not use this powder because they have no need for it on their smaller machines.  Another concern is cross-contamination of gluten at the farm.  Small coffee farmers do grow other crops, but the climate for grains like wheat is vastly different than the high altitudes and temperatures needed to grow good beans.  This means that the beans on small, artisan farms will very likely NOT be stored, shipped or packaged in facilities that also package gluten.  

The closer the shop works with the farmers the more accurate the information, so talk to your shop (and be nice).  Plus, these small coffee growers are craftsmen, as are the roasters and shops that work with them.  If you buy from a Fair-Trade partner, you support the farmers who need the income, and your cup of Joe will be a cup of heaven.  
No condom required.

My nearly finished cup of love. Thanks Rowsters! Photo by Jeff Hage of Green Frog Photo.

Special thanks to Maggie & Jennifer at Higher Grounds for some great info;  Justin and Adam at Rowsters New American Coffee for some great coffee and conversation, and Jeff Hage for these great shots.

About Elisabeth

Writer, owner of Blue Pearl Strategies, and lover of all culinary delights, Elisabeth started The Tender Palate & Tender Foodie, for people with food allergies, sensitivities and intolerance. She believes that everyone should live deliciously and have a healthy seat at the table.

Top 11 Places for Tender Foodie Dishing (Grand Rapids)

As seen in Women's Lifestyle Magazine, November 2012 edition. 

As food allergies mysteriously blanket our planet with new statistics (and let’s face it, new problems) more vendors, groups and restaurants are learning to accommodate. In fact, some restaurants have told me that at least 20% of their patrons every month make food allergy-related requests and I’m sure that these percentages are growing.

When it comes to food that is safe for multiple allergies, however, there is good news and there is bad news. Consumer As seen in Women's Lifestyle Magazine, November 2012 issue! See full issue at www.womenslifestyle.comdemand is pushing food suppliers to not only offer more allergen-free choices, but also to better understand how food is grown and processed. This is good news for everyone. I mean, who wants a bunch of dyes, petroleum, and chemicals in their food? The bad news is, that not all gluten-free menus are truly gluten-free. Not all allergen-free labels have laws or standards behind them. Not all vendors are aware of how their products can be cross contaminated with highly allergenic foods like soy, nuts, peanuts, dairy, or wheat.

There is still a huge learning curve for chefs, vendors, and Tender Foodies, but don’t fret, there is more good news. Some folks out there are doing it pretty darn well. Here is a list of my Top 11 resources to help you get your dishing done.

THE GREEN WELL

Sustainable practices, delicious food, accommodating special diets and local focus make the Green Well special. I was a member of their first Green Well Cartel, and was pleased that they actually let me in “the family”. Daring to take me on showed their desire to set food allergy standards and serve people with restricted diets. This is one restaurant where I can relax, hand them my food allergy card, and know that BOTH their chef and staff are educated. The food is always fresh, delicious and fabulous. Need to order off the menu? No problem. They have never let me resort, for instance, to that disappointing oil and vinegar caddy which I have come to (frankly) despise. Recently, the chef whipped up a basil vinaigrette that I loved so much that I went back for it the next day for more. This is why they are my “number one.”

924 Cherry Street SE, Grand Rapids, MI 49506 (616) 808-3566
www.thegreenwell.com

SAFFRON'S A GLUTEN-FREE MARKETPLACE

This store is on the opposite end of town from anywhere I normally frequent. But a special trip is worth it, because Saffron’s does a lot of the work for you by researching each product on their shelves. They don’t just sell gluten-free products. They offer the best of those that are free of top allergens and label them clearly; so shopping is much easier at Saffron’s. They are also super nice folks who know their stuff.

4336 Plainfield Ave, Suite D, Grand Rapids, MI 49525 | (616) 447-9902

www.saffronsglutenfree.com

BISTRO BELLA VITA

Like the Green Well (and Grove), Bistro is owned and operated by The Essence Restaurant Group. Essence Group managers have implemented food allergy standards across all of their restaurants, which is very cool. Bistro’s food is consistently delicious and they have a couple of items on their menu that will still give you a foodgasm even if they are made without, say, dairy (like the Boeuf Bourguignonne and the Steamed Mussels). It’s a great place for a business lunch downtown, too. They do cook a lot of seafood, so if this is your allergy, give them a buzz a few days before your visit to be sure they can accommodate you. Ask to speak to the manager.

44 Grandville Avenue SW, #100, Grand Rapids, MI 49503 | (616) 222-4600
www.bistrobellavita.com

SAN CHEZ BISTRO

A national pioneer of the gluten-free menu, San Chez was one of the first places to “get it”. They have strict policies on serving people with food allergies, they know their ingredients, and their food is delicious. If your allergies are super complex (like a spice allergy), however, I haven’t found a great deal of flexibility in the kitchen. But they will treat you right, they know what they are doing, and they will work with you to get you something tasty. There are good folks and quality food at San Chez.

38 Fulton Street West, Grand Rapids, MI 49503 | (616) 774-8272
www.sanchezbistro.com

Marie Catrib's

Marie Catrib, herself!

When I first moved here from New York City, Marie’s had just opened. I would sit at Marie’s counter every Saturday morning after my yoga class at From the Heart Yoga Center. I would get something from the grill: an egg and meat and some fabulous potatoes, maybe a Turkish coffee, and read the New York Times. There is a good feeling in this restaurant, and Marie, owner and namesake, really cares. There are vegan dishes, they accommodate multiple allergies, and their deli counter let’s you know what “isn’t” in the ingredients. The staff is always kind. If you call enough in advance, the kitchen might be able to customize something for you. In fact, they might bend over backwards. (I’ve heard rumors). One thing to note is that though the kitchen takes care and precautions, it is not a dedicated gluten-free kitchen as it makes both regular and gluten-free breads in the same space. So if you have an allergy to gluten or if you have Celiac Disease, please take this into account.

1001-1003 Lake Drive SE, Grand Rapids, MI 49503 | (616) 454-4020
www.mariecatribs.com

HARVEST HEALTH FOODS

From brownie mixes to meat to organic vegetables to gluten-free cosmetics, this store’s 3 locations offer a large number of allergen-free and organic products. At check out, the store’s prices can a bit over the top compared to other places, even Whole Foods in New York City and some of my favorite items might be stocked in one location, but not another. You can, however, order cases of these products in advance of your visit and get a 10% discount if you do. This helps, and you can’t beat the convenience and well-rounded experience of shopping for hard-to-find items in one spot.

3 Locations: 1944 Eastern Ave SE, Grand Rapids, MI;
6807 Cascade Road SE, Grand Rapids, MI;
4150 – 32nd Ave, Hudsonville, MI

www.harvesthealthfoods.com

ROCKFORD FOOD ALLERGY NETWORK

Not a restaurant or a storefront, this support group has been very active in the Grand Rapids and Rockford area communities. It’s a place for a different kind of “dish”. They give a forum for discussion, raise awareness, particularly for nut allergies, and help parents of food allergic kids work with their school systems, advocate with government, and learn more about how to keep their kids safe. President, Roxanne Hill Meyers also keeps me on my toes on the Tender Palate Facebook page, which I adore. Look for their support group meetings each month and their ArtPrize entry in the fall. I’m intrigued to see what they come up with.

www.rockfordfoodallergynetwork.org

AMORE TRATTORIA

Chef Jenna ArcidiaconoChef Jenna Arcidiacono amazes me. Truly, she has the energy of super woman. She wafts in and out of the kitchen to check on all of her tables with the breeze and ease as if she had been eating bonbons, not slaving over a multitude of orders. It is clear that she loves her work and she loves her customers. Amore also uses fresh, local ingredients, whips up tasty food, and makes their own limoncello (yum). Amore offers gluten-free pizza along with regular pizza, but though they take care and precaution, the kitchen is not a dedicated gluten-free kitchen, which is again, and important note for people with Celiac or wheat allergies. Before my first visit, Chef Jenna had corresponded with me to make sure that I would be taken care of, and I was.

5080D Alpine Avenue NW, Comstock Park, MI 49321 | (616) 785-5344
www.amoretrattoriaitaliana.com

BLUE WATER GRILL

Blue Water has quality food and a menu that allows you to keep it simple. You can take away or replace ingredients on several dishes which is important if you have multiple allergies. Plus, this is one of the few places in Grand Rapids that has a gluten-free fryer, so French Fries for all! A gluten-free fryer is essential to prevent wheat from flour-coated foods from getting into the fryer oil. So fry-aholics, this is the place for you, my dears.

5180 Northland Drive NE, Grand Rapids, MI 49525
(616) 363-5900
www.thegilmorecollection.com

NOURISH ORGANIC MARKET

Nourish doesn’t have a lot of allergen-free products. But after speaking with the store owner on one of my visits, they intend to, and their allergen-free product list is growing. They also have some key brands, all of their stuff is organic, and they carry those hard-to-find grass-fed meats. When you develop food allergies or other health problems, it’s important to take good care of your immune system – that means your intestines, since 75% or so of your immune system is right there in that twisty-turny organ. Grass-fed meats are suggested by my consulting doctors and nutritionists as being easier to digest and more nutritious. I think this little store is a very good thing.

634 Wealthy St. SE, Grand Rapids, MI 49503 | (
616) 454-3663

www.nourishorganicmarket.com

DOORGANICS

Owner Mike Hughes started his door-to-door organic produce delivery company last year, and he has done a great job working with farmers and customers. They aren’t at a point where they can customize orders yet, so if you have serious fruit or vegetable allergies (where strawberries can’t touch your cabbage, for instance), you will need to contact them to see if this service works for you. However, you cannot beat fresh, organic, and seasonal produce dropped on your doorstep. And Mike is very interested in learning more about food allergies and helping the community become more aware of them as well. We like that.

(888) 387-1187
www.doorganicsgr.com

QUICK TIPS FOR EATING OUT

Other restaurants show promise, as well, like Grove and Trillium Haven and I look forward to giving them a try. Remember that going out to eat is a partnership with a good restaurant. Know your reactions to food so you are clear with yourself first. Write down your allergies, or present an allergy card to your server. Be clear but gracious about your needs. Mistakes do happen, so take the precautions you need to take in case there is a mistake. If you have severe or complicated allergies, it is also good practice to call the manager of a restaurant 2 days before your visit. Any of the above restaurants will be happy to speak with you. It’s also good practice to go out to eat during less busy hours to lessen the chance of mistakes.

Let me know what you think of this list – and send me your top 10 (or 11, if you can’t decide)! Let’s help the community of caring vendors grow with us.

ABOUT THE AUTHOR

Writer, owner of Blue Pearl Strategies, and lover of all culinary delights, Elisabeth is a Tender Foodie. She started The Tender Palate, a website for foodies with food allergies where she consults with experts from every area of the Tender Foodie life. She believes that everyone should live deliciously and have a healthy seat at the table. Find her at www.tenderpalate.com.

REVIEW: Crave Bake Shop (Let's move to Oregon)

 

The Box Arrives

When I interviewed Kyra Bussanich, the owner of Crave Gluten Free Bake Shop, I laughed when she said that her shipping boxes were tightly wrapped and covered with bright orange "fragile" stickers.  But she wasn't kidding.  My box arrived like it was going to war.  But when I opened it, a few tasty little friends were happily looking up at me from their crisp white bakery box.  Unbroken.  Unharmed.  Waiting to be devoured.

Those little friends were called Peanut Butter Ring Ding Swiss Rolls and Grasshopper Mint Brownies.  My inner kid was clapping. 

Last December, Kyra and I discussed the bake shop's process to prevent cross contamination.  Kyra knows what she is doing.  There is no spelt, rye, wheat, triticale in the bakery.  She sources from tested gluten-free manufacturers.  I had also sent her my allergen list, so I was confident that these treats would be safe for me to eat. As I speak to more restaurant and bakery owners, I"m finding that when the owner of a foodie establishment has serious food restrictions themselves, they tend to be much more knowledgeable about food allergy practices.

 Peanut Butter Ring Dings

Peanut Butter Ring Dings (forefront); Grasshopper Mint Brownie (back)

I tried the Peanut Butter Ring Dings first, partly because brownies are my favorite food of all time (wait.... no, they are pretty much my favorite food of all time) and I wanted to save them for last.  I also enlisted a few non-food-allergic taste testers:  my mom and my friend Val.  Kyra was the first gluten-free baker to ever win Cupcake Wars, so this tasting responsibility was not to be done alone. 

My mom took the first bite and exclaimed, "Oh these are amazing!  These are gluten-free?"  When I replied yes, she had another question, "Where are these from?"  When I responded with "Oregon", she said with finality, "Oh, we are moving to Oregon." 

What I appreciated most about the ring ding was that the cake was really light and fluffy.  Even with the advances in gluten-free baking lately, these are two rare qualities in a gluten-free cake. 

The cake and filling had also retained their moisture, even though the intended arrival was a day late (thanks Postmaster).  The hard chocolate shells that surrounded each ring ding may have had something to do with that.  The peanut butter, dairy-free "cream" was also light and the peanut butter taste was surprisingly delicate.  I'm not used to peanut butter anything being delicate, and I liked it.  The chocolate shell, however, was a little too thick to let you truly recognize the lightness of the cake and filling, so I removed half of the chocolate shell.  When I did so, I could better appreciate the talent that went into the cake and the filling. Please note that this is more of an observation rather than a complaint.  The peanut butter ring dings are delish.

I saved a second set of treats for the next day.  They were still surprisingly fresh.   I asked my friend Val stop by to get another opinion.  She grew up with a celiac sister, so she has tasted many a gluten-free item, plus her taste buds are accustomed to wheat.   I left off part of the shell for her first bite and she started raving and repeating the, "This is really gluten-free?" question over and over.   Then she said, "Hey, where's the rest of the chocolate?  Hand it over.  That's mine."  The ring ding, plus complete chocolate coating, was her favorite.

Grasshopper Mint Brownies

 Grasshopper Mint Brownie

I have been searching for the world's best brownie ever since I popped forth from the womb.  For nearly 10 years, I had also made it my mission to find the best 2 am. grilled cheese and bacon sandwich in Manhattan.  With the onset of my allergies I've had to give up one search (seriously, a gluten-free, dairy-free grilled cheese is possible?), but not my quest for the best brownie. 

Wheatless or not, my standards remain high.  I still want the perfect mix of chewy, moist and only slightly cakey.  I still want the chocolate to have depth and a nice finish.  Yes, I'm serious.  Chocolate is like wine.  You don't want your brownie to leave you hanging.

I've tasted some very good gluten-free brownies within the last decade.  BabyCakes Bakery in New York City serves a lovely brownie bite.  My own brownie tart recipe, though quite rich, is one of my favorites, too.  Until now.

Crave makes the best brownies I've ever tasted.  The texture of the brownie itself was heavenly.  Chewy, moist, just a hint of  cakey - all there.  The mint "cream" was a nice surprise.  At first, I was unsure.  There was a lot of it and I wanted just a little more brownie.  So I tried the brownie alone.  Perfect.   I tried the mint cream alone and I was amazed at the perfect balance of fresh mint flavor.  I absolutely loved the two layers together.   I wanted more.  Usually mint flavored baked goods have a rather fake taste to them, which I find offputting.  Crave's mint, however, was fresh and satisfying.  I miss that grasshopper mint brownie. 

In fact, my annual birthday brownies are coming from Crave this year, and I"m going to order a bunch. 

Find Crave

www.cravebakeshop.com

LOCATION: 460 5TH STREET, LAKE OSWEGO, OR 97034

PHONE: 503.212.2979 | FAX: 503.212.2978

EMAIL: INFO@CRAVEBAKESHOP.COM

HOURS: TUE-FRI 8am - 5pm, SAT 8am - 4pm

 Full length view: Grasshopper Mint Brownie

My Chat with Crave – First Gluten-free Bakery to Win "Cupcake Wars"

Cupcake Wars Goes Gluten-Free

I’ve been following Crave Bake Shop's progress on Facebook, intrigued by their emphasis on gluten-free integrity, exacting pastry standards, vegan Thursdays, and multiple allergy sensitivity.  So when owner Kyra Bussanich contacted me and asked, “Can we send you some treats to try?”  I was pleased, but had no idea that she was about to be named the first gluten-free baker to ever win the Food Network’s “Cupcake Wars”.

Kyra and I chatted on December 16 (Doughnut Friday).  At that time she couldn’t even discuss the win, let alone reveal on what show she would be appearing.  She was also the first gluten-free baker to ever show up on Cupcake Wars in 2010, so I assumed the secret involved said show again.  Needless to say, I rushed home that following Sunday just in time to see her grab the prize away from heavy hitting bakers who used traditional flours. 

See Kyra's winning, gluten-free Boston Cream Pie Cupcake Recipe here.

Because of my somewhat complex allergies, I’ll be receiving Crave treats to review in 2012 – after the holiday rush.  Perhaps then, I’ll coax Kyra into for an inside look at her experience with other cupcake warriors, that intimidating-looking panel of experts, and her introduction to namesake (and one of my fave actresses), Kyra Sedgwick.  

 Pictured: Jackie, Kyra Bussanich, Kyra Sedgwick. The episode let Kyra have a chance to cater a Hollywood party on the set of "The Closer" starring Emmy award winning Kyra Sedgwick.

Online Bakery to Retail Yum Store

In the meantime, let’s focus on what we could discuss:  her journey from online baker to a retail store with lines out the door and down the block on opening day.

I didn’t anticipate such a crowd.  I thought that it would be six months before I’d hire my first employee, but I had to hire someone the first day!

Kyra first launched Crave’s online presence in 2008, but on May 13, 2011, she opened “a whole different ballgame” in Lake Oswego, Oregon.  Kyra said that this open-minded, small business community, located just outside of Portland, was committed to helping her grow.  

As we chatted up the artsy quality of Lake Oswego, it reminded me of Saugatuck, MI – a town near my current state of repose, Grand Rapids.  As small worlds would have it, Kyra’s grandfather was born in Grand Rapids before ending up in San Diego.  Six Degrees.

I found it wise that Crave learned from the online business before opening the retail storefront.  One important lesson was that neither the size nor the brightness of multiple orange “fragile” stickers could keep your precious cupcakes from being dropkicked on their journey to your door.  So Crave packages accordingly and offers limited items available for shipment, like 3 kinds of cupcakes, ring dings, and the scones of the day.  Sweet.

In store, they create beautiful special order wedding cakes, and have a pretty large menu of gluten-free yummi-ness from which to choose.

Passion, Sacrifice and Le Cordon Bleu

Custom Birthday CakeKyra received her training at the famous culinary arts institute, Le Cordon Bleu.  As we chatted, it was clear that she measures her gluten-free pastries against the best, and that she will not compromise taste, texture and flavor simply to make a treat.

We love requests.  But it’s difficult when people expect us to serve sugar-free, vegan and dairy-free every day.  My heart always sinks, because it’s so hard for me to say, “I can’t do that for you today”. Our goal is to do amazing tasting gluten-free things.  There is no reason that gluten-free shouldn’t taste just as good.  I don’t want to compromise our standards.

Thinking of her in a roomful of wheat flour, however, I thought of her health and she graciously let me inquire.  Kyra has Crohn’s, and her mother has been recently diagnosed with Celiac Disease, so given her own diagnosis and the genetic propensity for CD, she was putting herself in front of a gluten-toting firing squad every day during her training.  

I was sick a lot in pastry school and missed about 1 day every other week because I was too sick to go to class.  Some of my professors understood, but others were not very sympathetic.

I thought of my tour of the bakery at The Secchia Culinary Institute in Grand Rapids, which I took earlier this year.  I had a clear picture of what Kyra’s experience might have been like.  Secchia’s bakery had huge bins marked “wheat”, “rye”, and “barley”.  During my tour there was no class in action, yet the empty bakery was clouded with flour nonetheless.  I could only imagine the sacrifice Kyra made to learn her craft.  My respect for this chick climbed even higher as we spoke.   

On Gluten-free Laws, GMO’s and Health

Wedding CakeWhenever I interview a baker, researcher, doctor or flour manufacturer, I ask their opinion about the pending gluten-free law.  Is 20 parts per million too much?  Could the law go any further?

20 ppm is too much.   I think it should be zero ppm, but that 20 ppm is realistic.  You can’t control everything and mistakes do happen.  The law itself will be primarily driven by consumers and their choices.  Eight years ago no one knew about gluten, but consumers and their health drove changes in the market.  Before I cut gluten out of my diet entirely, I had no appetite, was losing weight, not sleeping well and operating on a 30% gas tank.  After only 3 days on a gluten-free diet I felt tons better. My mom, however, took a lot longer to heal.  Even painkillers for my mom were formulated with gluten.  It’s so important to have products that are labeled correctly.

As for modern day GMO’s (genetically modified organisms), she is one of the growing number of people who believe that GMO’s are one big reason behind the huge spike in gluten allergies – that and the fact that we are eating so many processed foods loaded with gluten protein.  

If you don’t have your health, you don’t have anything.  If you are sick, the only thing you can focus on is how you feel.  Today, we often reach for a quick fix in the medicine cabinet.  But that doesn’t get to the root of the problem, and just layers one medication on to the next.  And it all could come down to taking care of ourselves through diet.

I think the answer is so simple.  If you have celiac (or other inflammatory problems) – get off gluten.  

Like so many people today, Kyra suffered for most of her life and had several misdiagnoses slapped on her forehead.  On a gluten-free diet, however, she is thriving.   We can all learn from experiences like Kyra’s, and garner hope, as well.

Advice for Tender Foodies

Kyra Bussanich, Owner and Creator of Crave Bake ShopI asked Kyra for some advice for the Tender Foodie population.  Here is what she said.

Experiment!  I used to be one of those people who liked to draw inside of the lines.  I didn’t want to try a recipe unless it came out perfectly.  But this is not a way to start an alternative bakery.
 
Once, I made grilled nectarines with a tapioca and soy pudding for my dairy-free husband.   The pudding did not set, so I served him Grilled Nectarines and Vanilla Soup!  He looked up at me and said, “This is really good!”  So the lesson is, If it tastes good, serve it.  It’s all about how you present what you create.  

Bake Shop Practices

I respect bakers and restaurants who not only have strict, trained practices in place, but who also know their limits.  Here are a few highlights of Crave’s practices:
 

Soy 

The only soy used is the soy lecithin that is already processed in the Callebaut bittersweet Chocolate (which is also dairy-free) and in their dark chocolate sprinkles.

Cleaning Practices & Dairy-Free:

• Between each cupcake batch they clean extensively with sanitizing solution and the racks are wiped down every day.
• The most restrictive batch, like dairy-free cupcakes, go first into the oven.
• They change parchment paper with every batch.

Ingredient Sourcing, GMO, Organic, Local:

• They use only certified gluten-free ingredients.  No gluten makes it into the bakery.  (They love Bob’s Red Mill Gluten-free flours)
• Crave uses no oat flour, and only use gluten-free oats (from Bob’s and Naked Oats) that are from farms that do not rotate their oats with gluten crops.
• Crave use organic, non-GMO, and local ingredients wherever possible.
• Prefer to make flavors using produce and products in season whenever possible.

Crave is a Kosher Certified Bake Shop

Special orders

Special orders can be accommodated if planned ahead.  For instance, Crave recently fulfilled an order for a “gal who had a fatal peanut allergy”.  But they had to do it during a week when other special orders could be made that didn’t require peanuts.  Crave didn’t use peanuts in any items for a week prior to fulfilling this non-peanut order.  Crave knows that gluten and nut particles can linger in the air for quite some time.  They respect that bit of physics.  I respect that.  And look forward to my taste test.  Bring it on, Kyra!

Find Crave

LOCATION: 460 5TH STREET, LAKE OSWEGO, OR 97034

PHONE: 503.212.2979 | FAX: 503.212.2978

EMAIL: INFO@CRAVEBAKESHOP.COM

HOURS: TUE-FRI 8am - 5pm, SAT 8am - 4pm

Review: Bistro Bella Vita serves up a "Foodgasm" when dishing for patrons with allergies

Boeuf Bourguinonne. Photo courtesy of Jeff Hage, Green Frog Photo.

Some Background

I’ve dined at Bistro Bella Vita upon several occasions, twice, specifically for this review.  I have always been treated with respect and generosity by the Bistro Staff, even when I push my list of allergies and their accompanying strict instructions at my server; and even before I started writing reviews.

In my experience, Bistro Bella Vita has done their food allergy homework and they make it clear that they welcome special diets of any kind.  I know this because they told me as much, and they have gluten-free, lactose-free and vegan menus.  But it is also evident in the presentation of each meal, the tastes and textures on each plate, and the consistent care in the service I’ve received each time.  

The knowledge of the chefs, kitchen and servers are a fundamental, dining-out requirement for anyone with food allergies.  Personally, I also want my food to be made with whole, quality ingredients.  I want it to taste delicious, even if those ingredients are restricted.  There are several dishes on the menu that bring me back to Bistro.  In the case of one particular dish they serve, and according to my dining companion, it is “foodgasmic”.

The Food

That dish is the bœuf bourguignonne, a dish that I love, but one that I didn’t think a restaurant would serve to someone with dairy allergies.  French dishes are sometimes attached to their butter, and the balance of slow cooked flavors is what makes a this French stew so good.  Its advanced preparation can prohibit on-the-spot customization.  Unexpectedly Bistro said, “no problem” when I first ordered it, and I’ve ordered it several times since.

I was lucky to have Jeff Hage, a professional food photographer, with me during my most recent meal there.  I decided to “let” Jeff have the Boeuf Bourguignonne while I tried the sautéed duck breast for a second time.  As I scrutinized and enjoyed my duck, Jeff would make a few wordless utterances as he experienced his beef.  I asked him what inspired each reverent hum and he, a super foodie, started describing some tastes and flavors to me.  Here are two such verbalized hums:

“The mushrooms are roasted just perfectly.  Absolutely perfectly.”

“Oh, I just had a foodgasm.  A little piece of chard found its way in with a bite of the beef.  Oh.  So good.”

An Aside

ASIDE:  I looked up “foodgasm” – I thought it might have made it into the dictionary by now, but it hasn’t.  I did find a fun looking culinary web site, though (currently under construction).  Its called “Foodgasmic.com.  The Cherry Popping Experience.”   I thought that was hilarious.  And apropos.

 More Food

Duck with Steamed Summer Vegetables. Photo courtesy of Jeff Hage, Green Frog Photo.
My duck was also very good.  It came on a bed of perfectly steamed yellow and green haricot verts and summer squashes.  The balsamic reduction mingled with the duck juices that were seeping onto the plate and under the vegetables.  After watching Jeff photograph my dish, I then proceeded to enjoy that mingling.  The meat was nicely cooked to medium/medium-rare, though a bit chewy both times I had ordered it.  Jeff has more experience with duck than I, so I asked him why this might be.  He said that it usually has to do with the duck itself.  If you put two ducks side by side, one might cook into perfect tenderness, while another might be a little rubbery.  This didn’t stop me from enjoying the dish.  It almost didn’t stop me from literally licking my plate.  But alas, we do live in a civilized world with reputations to protect.

The Staff

I would be remiss if I did not mention Erica, our server.  Erica remembered that I tend to drink sparkling water with lime, made sure to get my food allergy card to the kitchen and then back to my wallet, and made my guests (and me) feel comfortable as we discussed my specialized menu.  Kyle, the special events coordinator worked with the Chef to get a recipe for the duck, including a cassoulet, which will be posted in a few days so you can try the duck for yourself.  He also worked with the manager, Brad, and the Chefs to answer questions about their food allergy practices.  I appreciate the time that each of them offered to help Tender Foodies take a comfortable and delicious space at their table.

Many, many thanks to Jeff Hage of Green Frog Photo for his delish pics.  

Bistro Bella Vita’s Food Allergy Practices

Food Allergy Training:  Developed our own internal process.

 
Menu Options:  Gluten-free, Lactose-free and Vegan Menus available.  

 
Gluten-free Options?   Currently no gluten-free pasta or pizza crusts but might develop one in the future.


Comfortable with Nut-allergic Patrons?
Yes, our staff is very well trained and very passionate about accommodating all guests and their allergies.
 

Dedicated Fryer?  No, we only have one fryer therefore suggest against fried foods that must be gluten free.

 
Dedicated allergen-free prep area?  
All prep areas are washed with health department approved cleaners.
We use freshly washed equipment prior to cooking dishes with specific allergies. We change cutting boards, knives, pans and other dishes.  We make sure that all food is prepped on clean surfaces and is not within distance of foods that contain common allergens.  Staff members change gloves prior to preparing an allergen-free meal.  Our kitchen staff is always aware if there is gluten present in spices, and we don’t use tenderizers, caking agents, or roux’s. We do everything in our power to assure that there are no trace of allergens in dishes that require special attention.


Staff Training?

All employees are well trained and informed of the ingredients of all our products and our food allergy practices.  Our wait staff and management understand the potential for a severe reaction and know what to do if something happens.  If an allergen is mistakenly put on a plate, for example, our staff knows that a clean plate must be used and new dish must be made.  Regular refresher training is given to regular staff and new staff is trained.


How many allergen-free patrons do you see each month?
It would be impossible to give an exact number, but there are easily hundreds of people a month who dine with us who have allergies.


Local Sources?  Yes

 
Organic Sources?  Absolutely.


GMO Products?   We use non-GMO sources whenever possible.

Location

www.bistrobellavita.com

44 Grandville Ave. SW • Grand Rapids, MI 49503 - CLICK HERE FOR OUR GOOGLE MAP

616.222.4600 (voice)
616.222.4601 (fax)

info@bistrobellavita.com