Sleeping Bear Dunes. The Most Beautiful Place & Great Food Artisans

The most beautiful place in U.S.?  Sleeping Bear Dunes in Michigan won this Good Morning America contest today.  Why am I so excited?  Two reasons.  Sleeping Bear is in my now home state, and I'm planning a trip.  The other reason is that Chef Mario Batali spends his summers on the Leelanau Pennisula and his love of the area's food artisans is quite an endorsement.  Chef Batali serves gluten-free pasta in his restaurants in New York and is proving to be a Tender Friendly chef (so we love him even more).  You might catch him dining at Hearth & Vine located on the Black Star Farms estate - a restaurant he describes as his "favorite".  Black Star Farms uses local vendors and has a beautiful winery, three tasting rooms and an inn.   If you would like to try something lovely and a little unusual, try their pear wine or their fruit brandies.  I purchased mine at G.B. Russo & Son.  The Leelenau Pennisula (map) is the home to all of this magic, and it is also the largest cherry growing region in the world.

Great things can happen when a community loves and respects the natural resources that surround them.  Congratulations, Sleeping Bear!

Read the entire article on the ABC News website.

Download "10 Places Not to Miss in Sleeping Bear".

Read George Aquino's article on great things to do if you fly into Grand Rapids before driving up the coast.

Amore Trattoria Italiana. A Taste of Eden for People With Food Allergies.

 Cured Beef & Arugula Salad

And There Was Light (At the End of the Salad)

In the fall of 2010, I had a Lunch and Learn at a charming little restaurant called Amore Trattoria Italiana.  I had never been there before nor did I know where its location at Alpine and 6 mile was, so of course, I got lost.  Go figure.  I snuck in, red-faced and after everyone was seated, comfortable and with a salad in front of them.  The speaker had just begun.  My RSVP for the event was, “yes, but please don’t include me in the lunch.” 

When I informed the waitress that I would not be eating, she let me know that this was nonsense.  Of course I would be eating.  She insisted that the chef would love to serve me, no matter what food allergies I had.  Gluten?  No problem, the chef makes her own gluten-free pasta and gluten-free pizza crusts.  Dairy?  She’ll wash the utensils and cutting boards and clean the grill before she makes my lunch.  Yeast?  Pizza won’t work, but how about a nice salad?  Black walnuts and parsley?  No problem.  I was so pleased.  The salad was big, nutritious and had artichokes and prosciutto on it.  I used to devour this sophisticated "ham" in the Italian restaurants of New York City when that was my home.  I was very satisfied, and happy that I could save those Tanka Bars stashed in my purse for the next emergency.

After lunch, I met the chef, Jenna Arcidiacono.  She struck me as down-to-earth, knowledgeable and simply charming.  I just had to come back.  It took a year, but return I did with my family and camera in tow.  (And yes, I need a new camera and a better way to light the food!)

What is a Trattoria?

The name itself, Amore Trattoria Italiana, gives the impression of Italian authenticity.  A "Trattoria" is usually one step below a “Ristorante” and one step above a “Hosteria” in formality, but not necessarily in quality.  In Italy, Trattoria are often family run and down-to-earth little eateries.  The external façade of Amore Trattoria belies the warmth within, where the chef and her husband are front and center.  Truly fond memories of Italy popped into my head as I entered the restaurant and as I ate.   It was the spirit of the place.  “Stay!  Eat!  Drink!  Enjoy!”  I love that.

The Tempation

 A partially consumed and delicious strawberry soup

I had emailed Chef Jenna a couple of days ahead to let her know that she might have a challenge on her hands.  Her response was warm, inviting and made me quite excited for dinner.  After we arrived, she came out to our table, showered us with attention and then visited each and every table in the restaurant before returning to prepare the next round of plates.  My sister and I shared the strawberry soup as an appetizer.  It was sweet and delicious.  I don’t eat a lot of sugar, so my mind would ask, “is it too sweet?”  Then I answered myself, “No.  Eat more.” 

For my insalata (salad), Chef Jenna suggested that I try the cured beef with arugula, but minus the parmigiano-reggiano cheese.    It was salty and just as delicious with the arugula alone. 

Both of my brother-in-laws had the meatballs.  When I asked them if they liked their dish, they simply looked up at me from their licked-clean plates and grunted.   I took this as approval.  My father’s beef was a bit dry, as was my Pollo alla Saltimbocca, which is chicken, wrapped in sage and “spek”, then seared in white wine (and usually butter, which was replaced in my dish).  Speck is a version of prosciutto that is cured, bone-in before it is sliced.  

As I roam the earth banning black and white pepper from my plate, I also find that chefs are afraid to use salt to season my meals as well.  Note to self:  tell all chefs that for me, salt is a good guy, please use it.  My mother’s Saltimbocca on the other hand was moist and delicious.  The asparagus was super fresh and cooked to perfection, as were the potatoes.  And my sister, who normally has an extensive vocabulary, simply grunted with a happily glazed look on her face when asked about her pizza.  The piece de resistance, the tirimisu that she and her husband shared, evoked only rolled eyes, moans and groans.  I told them both to go get a room. 

 The apparently, orgasmic tirimisu

The Limoncello

Because of an unpredictable yeast allergy, however, I have been hesitant to drink wine, something I really love with Italian food.  Some wines are fine.  Others are not.  So I choose very carefully and rarely these days, tending toward giant bottles of sparkling water.  Chef Jenna popped back out and noticed that I was without something from her list of purely Italian grape.  So she brought out her homemade Limoncello.  It is made with lemon zest and Everclear.  From what I understand from my research, Everclear is made from corn, however, I have a note into the company that makes Everclear with some specific questions and confirmation.  For several reasons, distilled grain alcohols do not mean that they are gluten-free, as some places on the internet claim.  More on that later.   I'll also post a follow up when I hear back from Luxco, the company that makes Everclear (and yes its legal in Michigan).  I did have a shot of this lovely forbidden drink (without reaction).  I don’t know if it takes her 6 days to make it or not, but it was created in a place that must be called Eden; and it was very, very good. 

 Watch her make Strawberry Tirimisu & Limoncello on WZZM13 - and Get the Recipes.

 Chef Jenna Arcidiacono (right) & my sister

I greatly appreciate Chef Jenna Arcidiacono’s genuine attention, care and excitement.  I was able to enjoy some truly delicious dishes.   Bravissimo!

Food Allergy Practices

Chef Jenna answered a list of questions via email about her food allergy practices.  Here is how they work it in the kitchen and with the staff.

Just let people know that we want every person who comes into our restaurant whether they have allergies or not - to feel like they ate something amazing!  _Chef Jenna Arcidiacono

Food Allergy Training:  I took a Servesafe and Sodexho test both of which involved allergens and allergies.  There is always someone on site at the restaurant who has completed this training, usually myself or my husband.   

Menu:  We have stars and other symbols on our menu to let people know what it gluten free or vegan. I am always available to speak to and work with the customer to make sure they are getting a meal that they enjoy! 

Gluten-free Options?   Gluten-& Dairy-free pizza crust, and gluten & dairy-free foccacia bread.  And chickpea and chestnut flours for breading.

Dedicated Fryer?  We do not have a separate fryer, but we can offer to pan fry items in new oil.  Nut-free and gluten-free oils.

Dedicated allergen-free prep area? 

• We are very aware that any trace of the items can cause severe reactions. 
• We wash and sanitize eveything before we use it. 
• We prepare the gluten free items in a non-gluten space in our kitchen. 
• Every staff member changes gloves before handling an allergen-free meal 

Staff Training?

• All staff is trained and if they don't know the answers I ask them to refer to me and I speak to each person with food allergies personally.
• Each staff member knows that if there is a rare mistake made to a dish that the entire dish must be remade and a clean plate used.
• Some of my staff has food allergy issues, so we talk openly about any of their issues and concerns.
• I check orders personally to make sure they are done right.
• We refresh their training once a week.

Local Sources? 

We use local sources as much as possible and all year long with some who are hydroponic! 

Organic Sources? 

We love to use Earthkeeper farm in Kent City and organic free range eggs from a farmer in Kent City as well.

GMO Products? 

I don't use any GMO products.

Visit Amore Trattoria

on the web:  http://www.amoretrattoriaitaliana.com

To Dine Out:

5080 Alpine Ave NW

Comstock Park, MI 49321

1-616-785-5344

Update on Thursday, July 21, 2011 at 12:51PM by Elisabeth Veltman, The Tender Foodie

I received a response from Luxco, the makers of Everclear.  I thank them for their response and frankness! 

Dear Elisabeth-

Thank you for your email regarding Everclear.  Unfortunately we cannot make any claims regarding Everclear being gluten free.  Yes it is made from only corn but that is not a guarantee that something couldn’t have been cross contaminated.

I’m sorry we couldn’t be of more help.

Best regards,

Luxco

After Success at San Chez, Tender Foodies Gear Up for Next Event

Take Our Survey About Dining Out with Food Allergies

==>    TAKE THE 10 Q RESTAURANT SURVEY

it's just 10 questions!!

Even LIttle Foodies Could Read the Menu

Photo Courtesy of WZZM13 (pictured Baby Depenbrok & Anicia Rauwerda LatterAs I think about our first Tender Foodies Eat!  Event in May, I can't wait to plan our 2nd event in July.  About 20 Tender Foodies (foodies with food allergies) & their Friends stopped by San Chez Bistro in Grand Rapids.  WZZM13 made a surprise visit, too, and did a little story on the event. 

We all had a great time chatting about everything from food, life events, and of course dining out on a restricted diet. 

San Chez Bistro is a pioneer in serving people wtih food allergies.  They have several allergen-free menus - including those that eliminate each of the "Big 8" and also a few less pervasive allergies, such as garlic and capsicum (peppers).  They include a vegan menu, which pleased some of the non-meat eating folks in the crowd. 

My personal experience with San Chez was a good one and I was probably the most difficult patron.  The manager patiently walked me through the menu to find something that would work for me (reading across several menus is a challenge).  One of the difficulties was that, along with gluten and dairy allergies, I have a strange reaction to white pepper.  In light of this, the manager conferred with the kitchen and found that their "chef salt", which was used in preparation of most items, contains white pepper.  This narrowed down my choices considerably, but at no point did the staff or manager become impatient or annoyed.  I left hungry, but what I was able to sample was very tasty.  This inspired an immediate plan  to return, but next time I'll call ahead to expand the options on my plate.

The highlight of my own experience was the drink.  The bartender had suggested, a Caipirinha, a cachaça (pronounced [kaˈʃasɐ]) (sugar cane rum), sugar and lime.  Distillation is supposed to break down any gluten in grain alcohol, however, this is an ongoing debate in the gluten-free community of Tender Foodies. I've not had a great deal of luck with grain alcohols, myself, so the bartender did a little on the spot research with the brand of cachaca.  He found that it was, indeed, 100% pure sugar cane rum.  No grains.  He cheerfully and carefully double-checked.  This is what I like about San Chez.  They know their ingredients.  They work with you, they care about their food, and they care about you.  And they make great drinks.

Another Chance to Take the Survey!!

Our next event will be in July and I'd like to ask the Tender Foodie Community for some feedback. 

===>   TAKE OUR 10 Q RESTAURANT SURVEY

We always choose restaurants who have experience, care and know-how in serving people with food allergies (but remember, only you know your bod and allergies best).  We'll let you know when our next event will be (in July) and we'd love to have you join us.

Gaia Vegetarian Cafe is Brunch-o-licious.

No Cow, Dairy-free and Yummeee.

The Jim White (without tortilla and without cheese) w/ Potatos & Onions

After my move to Grand Rapids, MI, I had walked across the street from a rather dark, non-descript building.  For a year or two I always paused and wondered, "what on earth is in that place?", but never ventured past my curiousity to find out what kept pulling my attention.   Then one day, after a class at From The Heart Yoga Center, my then-new yoga buddies said, "Wanna go to Gaia?"  Through these great peops I discovered that Gaia was a Vegetarian restaurant and it is located in that very building.  

As we opened the big wooden door to a well-hidden, but bustling restaurant, I had also hoped that this Earth Goddess Eatery would be food-allergy literate and Tender Foodie accepting.  They were.  And are. 

They use whole, fresh foods and don't blink an eye when I ask, "is the corn organic?"  But I do double check to be sure that both the servers and the chefs understand that none of my particular food allergens can be near a cutting board, plate or other food item (and you should, too).  The good news is, their fried potatos and onions are perfectly browned and always made with olive oil and not butter.  The great news is, those potatos also qualify as lick your plate good. 

Gaia is an understated, welcoming little joint with a kind, intelligent staff and a kitchen you can observe as you wait for a table.  The crowd is a great mix of tie-die, family, creative and loosen-your-collar business types.  The energy in the room inspires and allows great conversations.  My favorite thing on the menu (so far) is The Jim White.  I order it without cheese or romaine lettuce.  I also reject the tortilla.  They do have an all corn tortillas made by a local company.  I haven't yet spoken to the tortilla maker to confirm their allergen-free factory practices but I don't feel any pressure to do so on a personal level - I just love the Jim White without the traditional tex-mex wrapper.

The combination of avocado, black beans, brown rice, scrambled eggs (made without milk), tomatoes and salsa is consistently fresh, delicious and always satisfying.  The rest of the menu promises to be the same.  On my way out I always bow slightly in respect to the delicious Gaia Blend Organic Sumatra Coffee.  Somehow it makes ricemilk, which I usually find too watery as a milk replacer of any kind, a very compatible coffee companion.  I have dubbed this Gaia blend some of my favorite coffee in town.

Gaia is also a perfect place for vegetarians to bring their non-vegetarian friends, as no one will leave with their stomach growling. Through a Dictionary.com search I  discovered that "Gaia" means, "the goddess of the earth, who bore Uranus and by him Oceanus, Cronus, and the Titans."  Gaia may not serve meat, but their stick-to-your-ribs fair is worthy to carry the name of this Titan-baring goddess.

Although Gaia is open for different meals, I tend to gravitate toward the noon-time hour on the weekends, since Gaia is so bruncholicious.

Find Gaia at:

209 Diamond Avenue Southeast Grand Rapids, MI 49506-1525 - (616) 454-6233
Open Tue-Fri 8am-8pm; Weekends 8am-3pm

Restaurant: The Green Well -- Treats Foodies with Allergies Right

Off the Menu: Curried Quinoa Hash with Chicken

One of the Few Where Tenders Can Relax & Enjoy

 
There are only a few places in Grand Rapids where I . . . (a Tender Foodie with food allergies) can relax and simply enjoy my food.  

One of those is The Green Well Gastro Pub in Grand Rapids, MI.

I don't have to be embarrassed.  I don't have to do alot of explaining, checking, double-checking or excusing.  And my dining companions don't have to be embarrassed for me or have their patience sorely tested as I command our server's undivided attention.  I can simply tell my server that I have an allergy to gluten and to dairy.  I have a few other intolerances, too.  But I know that if I speak up, any server and any chef in the kitchen will know what to do. 

When I say I enjoy my food at the Green Well, I mean that.  Each visit has been consistently delicious.  Other restaurants, and there have been many, just remove those "offending ingredients" from the dish.  Or . . . they don't know how to do the simplest things like use oil instead of butter.  Or . . . they don't know that their spices or tenderizers contain gluten or dairy byproducts. You get the picture.

The Green Well chefs, however, really understand their ingredients.  You see, real chefs do.  They know where each ingredient comes from.  They also understand how to replace commonly used ingredients with "something else".  For instance, something that browns well, that adds the same depth of flavor, or that pops just the right amount of that somethin' somethin'. They don't simply follow the formula, they create your dish.

My Delish Dish(es)

So last Friday evenning, even though my friends "oohed" and "ahhed" over their Butternut Squash Ravioli with Candied Walnut Brown Butter, I could revel in my beautiful piece of Trout in a spicey sauce with olives and a vegetable ragout -- sans broccoli (because I hate broccoli and broccoli doesn't like me).   I was surprised that the sauce was as spicey as it was when paired with the trout, but the spice did not over power the fish in any way.  The fish was fresh.  The trout and spices played nicely together on my plate and with my palette.  In fact, I was so excited to dig in, I forgot to take a picture of this beautiful piece of fish for this post.  To my delight, however, the server asked the chef to take a quick shot of a similar plate before it made it to its lucky destination.  He did it.  The trout pictured below is how it was served normally that night.  My dish was made without the goat cheese croquettes and with a sauce that suited my particular allergies. 

 The Trout Special (as it normally appears). My order was prepared without the croquettes and with a sauce that suits my particular allergies.

I had also eaten lunch at the Green Well twice within the last couple of weeks.  You know, "just to be sure".  I asked if I could eat off the menu.  My server on both days said, "Absolutely" and made a suggestion.  So on each occasion I had different versions of a quinoa hash with braised pork.  The first version was nestled in a curry sauce.  It was the ultimate, alternative comfort food with lots of depth as well as protein.  (Who needs mac and cheese?)  The second version was in a milder, but equally delicious concoction with asparagus and snow peas (pictured top). It was lighter, but equally satisfying. 

The two things that have impressed me the most about The Green Well, is their consistency and their ability to work with me.   Prior to the onset of these fabulous food allergies, I was someone who would try pretty much anything.  Food allergies haven't just changed what's on my plate, they have changed my personality.  After becoming a Tender Foodie in 2003, any thoughts of venturing, "off the menu" had become a no-no of life saving proportions.   But now I can say,  "have the chef whip up something tasty" and this freedom makes me feel a little more like "me".  I have a sneaking suspicion that other Tender Foodies understand.
 

How to Work with the Green Well if you have Food Allergies

Part of my protocol for reviewing any restaurant is to dine there at least twice prior to forming an opinion.  As Member #20 of the restaurant's first customer group, The Green Well Cartel, I have been their guest on several occasions.  But I've watched, I've tested and have observed:  they don't reserve their Tender Hospitality just for "me". 

I spoke with Rob Tamburello, Green Well's General Manager about their standards and practices for Tender Foodies.  I also asked him how people with food allergies can help their kitchen serve these guests well.  He said:

We pride ourselves on being able to provide for any food allergy.  We also have many vegan diners, and will accomodate you even if you simply don't liking something, or have temporary restrictions.  For instance, we've pureed food someone who had a broken jaw.  We've made beef broth for the wife of a diner who was on a 3 month diet.   For special or restricted diets, it's actually easier for the chef to go off the menu and create something new.  You can feel confident that when you come in that we know what we are doing.

Here is a quicklist that summarizes our conversation.

 Green Well FAQ

• Do they have standards for allergen-free cooking?  Yes.  The Green Well has created their own standard to accommodate different levels of allergies and to ensure that there is no mistake.  They do regular reviews with their staff; and each chef must sign off on their food allergy standards.
• Do they have a gluten-free deep fryer?  No.  but the Green Well will pan fry or bake certain items that might normally be deep fried.
• Do they serve gluten-free bread?  Not currently, but they are continually searching for new sources that meet their quality and allergy standards.
• Is there a separate gluten- or dairy-free menu?  Nearly 90% of the menu can be made gluten- or dairy-free upon request.  Therefore, no separate menu is required.
• What about nut allergies?  Make sure to call ahead to let the Green Well know you are coming and to discuss your options.  Nuts are a little tougher because so many products are produced with nuts at their processing facilities.

When is it necessary to call ahead?

• If you are visiting for the first time, it is always a good idea to call a day or two ahead to speak to the manager.  To respect the manager's time and to make sure you can have a good converstaion, try to call when it isn't lunch or dinner hour.
• If you have a life-threatening, high sensitivity allergy or several food allergies (such as a nut allergy).  The restaurant may need to make special preparations.
• If you have several food alergies or severe diet restrctions.
• If you would like something special that might not be on the menu, just to be sure the proper ingredients are in-house. 

The Green Well makes it clear that if you are on a special diet of any kind, that they will work with you to get it right and make it delicious.  They not only can handle it, they want to.  This makes them one of the few.  We like that.