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

Recipe: Mango, Strawberry & Kiwi Fruit Salad

Quick Fruity Inspiration

1 mango

2-3 kiwi

8-10 strawberries

The juice of 1/2 a lime (or a whole one if its not very juicy).

Serves 1 or 2

I usually have a grapefruit every morning before breakfast, but this morning, I thought I'd try something different.  You just need a good pairing knife to chop off the strawberry tops and to peel away the mango and the kiwi skins.    Then slice the fruit and chop into bite-sized pieces.  The pieces don't have to be neat (heaven knows, mine aren't).  Squeeze with the juice of a 1/2 lime.  Some limes are not terribly juicy, so you may need to use the entire lime or simply try another one.  The lime juice adds a wonderful flavor to this classic, fruit combo.  If you want to share it, double, triple or quadruple accordingly.

RECIPE: CEO Muffins (Maple Cornbread)

Food allergy info: gluten-, dairy, and soy-freeEvery spring I become a little maple syrup obsessed.  No offense to Aunt Jemima, but I used to abhor this amber liquid until I learned a valuable lesson:  the difference between the real thing and the processed corn-syrupy substitute that was so popular when I was a kid.   So, when I saw the bag of blue, stone ground corn meal sitting next to the maple syrup in the refrigerator I had a Eureka moment.  Muffins!

I brought a version of these muffins to my Grand Rapids Chamber CEO Roundtable group to give them a test run.  I love this group of business makers, because they are no nonsense leaders who are full of Eureka moments.  Plus, when it's time to make a decision, they don't linger, they just do it.  I named the muffins after them, because these muffins are equally "no nonsense".  They stand alone, no buttering up allowed.  They aren't too sweet but are super satisfying, and the recipe is decidedly quick to make and bake.   Besides, since the muffins got rave reviews from these hard-to-please folks (one on-the-go Prez said it is perfect to eat in the car - no crumbs), I simply had to name them CEO.

Secret Tip

Real maple syrup rocks and is a great replacement for sugar.  But, like chocolate, the maple needs something to add more depth when used in baked goods.  Coffee is the secret ingredient.  You don't actually taste the coffee, but there is just enough to round out the mapley flavors with the corn.  (Likewise, adding a little coffee to your chocolate dessert recipes adds an indescribable depth of flavor as well).

On a differrent note, try a touch of real maple syrup in your cup of coffee instead of sugar.  You don't need more than a drop of two, and Voila!  There is less sugar in your cup.   You will love me, you will thank me and you will add important trace minerals like zinc and manganese -- instead of empty calories to your java (and your bod).

Recipe

Free from:  Gluten, dairy, soy

Makes 12 muffins

Preheat oven to 400 degrees F.

Ingredients

1 & ¼ cups gluten-free stone ground organic corn flour (I used blue corn in mine, but Bob's Red Mill medium grind is great, but is processed in a factory that also processes soy and tree nuts, or Arrowhead Mills GF Organic Corn Meal is tested for gluten to 10 ppm.)

1 & ¼ cups of Jules Gluten-free All Purpose flour

(Jules is made in a facility free of the Big 8 allergens)

1 tsp. of sea salt

1 TBS of gluten-free aluminum-free baking powder

2 eggs

1 c. coconut milk (or almond milk)

¾ c. real, grade A maple syrup

2 TBS safflower oil (or coconut oil)

2 TBS brewed espresso or really good, strong coffee

Prepare a 12-cup muffin tin: pour a little of the oil onto a paper towel, then grease the inside of each little muffin cup.

In a large bowl, whisk together the dry ingredients (corn flour, all purpose flour, sea salt and baking powder).  Use a whisk so that the flours combine well without any of those unsightly lumps.  In medium bowl, whisk together the wet ingredients (egg, coconut milk, maple syrup,  oil and coffee).  Add the wet stuff into the dry stuff and stir until it is “just” mixed.  Wait 1- 2 minutes until the mixture firms up a little. 

Spoon into the prepared pan so that each cup is filled near the top.  Bake at 400 degrees Fahrenheit for 15 minutes (pretty much exactly).  The top of the muffin should be just firm.

Pop out of the tray to cool.  If you use paper muffin cups, wait until completely cooled before diving in so the paper comes off more cleanly.

Serve with anything grilled like steak or chicken.  Or simply consume with a cup of really good coffee.

Is Buying Local Better? When it comes to Food, Yes.

A 10% Shift Brings Local Communities Millions

There are a few chains that I adore, like Target.  I also like the convenience of Walmart.  It is wonderful to have the products and cost savings that come with mass, global production.  Do I rage against the long-distance commerce machine?  No.  Buying local is not a panacea for every problem and it is not always possible.  But we are consumers who live in communities that need our business and support.  And there are many reasons why (and occasions when) mass, global production is not a wise or cost-effective use of our hard-earned dollars.  Try this statistic on for size:

If the people of an average American city were to shift 10% of their spending from chains to local businesses, it would bring an additional $235 MILLION to the community's economy.
www.elocal.com

Elocal.com has an incredible map that illustrates the costs and benefits of investing in our local economies -- from reducing pollution, to improving food quality, to increasing employment.

There is a simple, often missed wisdom in buying from local sources.  Especially when buying food.  If you have food allergies, buying local can also help us become a healthier Tender Foodie community.

Food Allergies:  The Benefits of Knowing Where Your Food Comes From

When I first started reading labels to ferret out wheat and dairy ingredients, I was pretty shocked to see how many "whole" foods from national food producers were laden with words I could not pronounce.  Many of those preservatives secretly house milk products like whey, and wheat derivatives disguised as anti-caking agents -- even in spices. Food labeling is slowly improving, but it is still tough to discern what potential allergens might lurk on grocery shelves.  On the flip side there may be foods that are perfectly safe, but manufacturers prefer to add "may contain X allergen" on the label, rather than put proper testing in place.  And in their defense, the FDA has yet to let manufacturers know what is "safe".  That's another story.

Buying local can help the food allergy community as well as the local community.  If you know your farmers and local food sources you can:

1. Avoid many of the preservatives needed to add shelf-life to foods that are warehoused for long periods of time and shipped long distances.
2. Know how your food is grown, made, processed, and delivered so you can reduce the possibility of cross-contamination from farm to factory to table.  You can ask questions of the people who actually handle your food. Questions like, "do you use GMO seeds or products?", "does your production facility also produce nuts or wheat?", etc.   
3. Influence you local producers and help them become aware of how many food allergy sufferers there are in their customer community.  Each voice adds to the next.  Smaller, local producers can make some (not all) changes more easily.   If food producers can serve a market that needs and wants organically grown products without cross contamination, they are more likely to work with their vendors to make that happen.  And do it more quickly.
4. Give your local producers power.  Many local farmers and producers of food have a huge amount of pressure from large distributors to produce food more cheaply.  Often this means adding antibiotics, hormones, cheaper feed, and more.  Buying from our local food producers who have the knowledge to raise our food with healthy, not harmful practices, actually encourages those practices, helps those food producers thrive, and influences the overall market.
5. Keep more nutrients in our food.  According to www.elocal.com, a typical carrot is picked up from the farm a week in advance and travels 1838 miles before reaching a store.  Then it sits on the shelf of the store.  Nutrients are most potent when fruits and vegetables are eaten as close to their harvest as possible.  Buying from your local farmers' markets is just better for your bod.

The "Buy Local" movement is often seen as elitist.  But the consumer community forgets how much power we have to influence products, pricing and the healthfulness of our foods.  If just 10% shift to local vendors equals $235 million dollars, think what else we can do to make our community better.

Gluten-Free Food Fair in Grand Rapids, May 21

Quinoa (pronouced "Keen-wah"

Find Some Buds & Learn Some Alternatives . . .

How tough is it to live with a gluten-free diet?  How difficult is it to make sure products are gluten-free, that you are choosing the right grains, that you are getting the most taste and nutrition out of alternative grains?  Its tough.  But as the allegen-free community grows, so does the knowledge that we can share.

Registration and Cost

On Saturday, May 21 some great presenters are getting together to help us all learn. You may register for one conference in advance by emailing registration@glutenfreegr.com with your name and address (at least city, state, zip)  to get on the list before May 18th.  Registration will also be available at the door.

Cost is free to attendees.  Vendors will be sampling some of their products, there are door prize drawings, opportunities to purchase products, and cooking demos by gluten-free greats like Marie Catrib's.  Marie will be demonstrating how to make gluten-free bread.  A not-to-be-missed treat!

You may be able to attend multiple conferences as space becomes available.

More information on the web site:  www.glutenfreegr.com

Who, When & Where

HOST: Celiac Ministries of Anchor Baptist Church (thanks, guys!)

WHEN:  MAY 21 from 10:00am - 5:00pm

WHERE:  The DeltaPlex (map)

Conference Schedule

10:15 am Conference 1: Gluten Free 101
Presenter: Anne Lee, RD Dietitian with Schär
This presentation gives the beginner the basic information about foods and ingredients to enjoy on a gluten free diet and those to avoid. Issues of cross contamination, preparing gluten free meals, and how to manage a mixed gluten free and non-gluten free kitchen. The talk will also include practical tips for dining out, social activities, and decoding labels.

Cooking Demo:  10:15am with Kinnikinnick (Pancakes & Syrup)

Cooking Demo:  11:15am with Marie Catrib's (Bread)

11:30 am Conference 2: Celiac and Diabetes
Presenter: Anne Lee, RD Dietitian with Schär
This discussion will cover the nuts and bolts of carb counting gluten free products. How to use alternative grains as low glycemic gluten free menu options, recipes and tips will also be covered.

Cooking Demo:  12:15pm Gluten-Free Sensations (Cheesecake with Chocolate Ganache)

12:45 pm Conference 3: Living Lite
Presenter: Heather Leets, RD Dietitian with Spartan Stores
How can we pack nutrition into the foods that we eat without packing on pounds? This is especially difficult with the high carbs that gluten free flours bring to the diet. The conference will share tips and ideas that will help guide menu planning toward better nutrition.

Cooking Demo:  1:15pm Meijer Dietician, Shari Steinback (Spinach Strawberry Salad; Nu-Val Nutrition Scoring System)

2:00 pm Conference 4: “So . . . What CAN I Eat?”
Presenter: Kathy LeBarre, RD Outpatient Dietitian with Spectrum Health Blodgett Hospital
Adjusting to a gluten free diet can be difficult and certainly has a tough learning curve. This
conference will discuss combining that dietary limitation with others, like dairy, soy, and corn.

• Cooking Demo:  2:15pm... 1 2 3 Gluten-Free (Dessert)

3:15 pm Conference 5: Food Allergies and Gluten Free—
A Review of News Headlines and Facts
Presenter: Lucy Gibney, MD Founder of the brand “Lucy’s”
A board certified Emergency Physician, Dr. Lucy founded the brand “Lucy’s” when her infant son was diagnosed with several very severe food allergies. She operates a “dedicated” gluten free bakery that adheres to the strictest ingredient screening program including an in-house testing lab. Her mission is to provide great tasting, high quality, convenient foods for people with special diets, and their friends and family. “Lucy’s” offers four cookie flavors planning to expand in the near future.
Dr. Lucy will discuss health facts and recent news headlines pertaining to celiac disease, gluten intolerance and food allergies.

Cooking Demo:  3:15 Bonefish Grill (Saucy Shrimp Appetizer; Macadamia Nut Brownie)

Cooking  Demo: 4:15 Willy O's (Surprise!)

4:30 pm Conference 6: Beyond Gluten Free—
Other Natural Solutions to Digestive Disorders
Presenter: Dr. Ben Gillis, DC Speaker for the Foundation of Wellness Professionals
Even though compliant with the gluten free diet, some people have digestive issues that remain.
Acid Reflux, Hiatal Hernias, Ulcers, Irritable Bowel Syndrome, Colitis, and Crohn's Disease are
just a few of the other digestive disorders that affect more than 61 million Americans each year.
This presentation will teach the audience about their causes and symptoms. Then it will
address natural means of improving or even correcting these problems using natural remedies
including vitamins, exercise, stress reduction and nutritional cleansing of accumulated toxins.