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Archive for January, 2010

Gluten-Free Menus

Jan 21

Posted by admin in gluten-free, lifestyle

We know that so many grocers have devoted aisles or tag labeling to help identify gluten-free, G-F, products. Restaurants are doing a big shout out to say we hear you: We can have a special gluten-free menu.

One caveat for anyone with food allergies: If you are concerned about what is in a dish, it is best to call ahead and make certain there are items on the menu you can eat. If you need a strict G-F environment, then most restaurants do not fit that bill. If you just need to find dishes prepared without gluten products, more restaurants are showing their attentive side and are ready to introduce you to their options.

As a final caveat: If you are dining with a large group and you are the only one with such a need, call ahead and find out your options. It will make ordering a less stressful experience. Most importantly, do not be afraid to ask questions of the server, the manager, and the chef. No one in the restaurant business wants you to eat food that will make you sick. Restaurants, remember are in the hospitality field, they want to wow you with their hospitality. It’s OK to ask: It’s smart.

One restaurant that is not shy about its approach is P.F. Chang’s. They have a separate gluten-free menu with choices in every category, from starters to dessert.

If it’s pizza you crave, then Uno Chicago Grill has plenty of choices on its G-F menu including 3 varieties of pizza. Note that some locations have recently closed due to the corporate parent filing for bankruptcy protection. Call ahead.

Chili’s posts some menu suggestions and make changes to the list monthly.

If you’re in the Boston area or Philadelphia, try Davio’s Northern Italian Steakhouse for its separate lunch and dinner G-F menu.

In Washington, DC, Zaytinya has a gluten-free menu, but sorry the delicious pita is off limits to the G-F crowd. Someday maybe they will be able to figure out a way to adapt that winning recipe. All their sister restaurants in the ThinkfoodGroup (Jaleo, Cafe Atlantico, Oyamel, and minibar) also have G-F menus and suggestions. This is a good model for other restaurants to follow!

davios

This trend continues to multiply as more restaurants hear the plea from diners for specialty menus. This is one special example of a burgeoning marketplace, and we should congratulate the restaurants that are leading the pack.

Just remember if you have allergens and are eating out, be specific about your needs and make certain you are properly communicating the issues. Eating out for someone who is gluten intolerant is a quite different experience than one who needs everything completely G-F.

It’s a matter of inquiring and being careful.

That goes for restaurants, too.

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Here We Go Again: Restaurant Specials

Jan 20

Posted by admin in dining out, Economy

If you want to measure the strength of the economy or its improvement out of the recession cellar, then look at restaurants or more specifically, restaurant specials. They are starting to come in again. Maybe they never stopped fully, but they are multiplying again. It feels a lot like last year at this time when you look at some of these offers.

–The Palm has paired a 9 oz filet with a 1-1/4 lb crab stuffed lobster, accompanied by asparagus. Good until the end of March ($47.95)

–The Capital Grille has a 4-course menu (appetizer, salad, entree, and dessert). Good until the end of February ($49).

–P. F. Chang’s makes every afternoon (3-6 P) a happy time with reduced priced liquids and solids ($3-$6). That’s simple pricing easy to remember!margarita_wraps

–Chili’s offers 3 courses (a starter, 2 entrees, and a dessert) for $20. The entree choice includes the new mini taco menu. Remember this is really a $20 deal for 2 people to share.

These are just a few of the national players getting in on enticing menus with early seasonal specials. The list can easily be updated regularly.

Don’t forget the smaller guys: The sandwich places, the local happy hours, and the numerous choices for lunch deals.

Time to take a break and dine out.

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A Sweetheart Deal

Jan 19

Posted by admin in life

Remember the clock is ticking: February is just around the corner which means Valentine’s Day marketing is in full swing.

Check this out: The New Sweetheart messages have evolved and changed with the times with fruity new flavors, bright colors and modern messages. Sure you can still get a “sweetie,” a “love me,” but how about the new ones:tweetme

–Text Me or Tweet Me

We can’t seem to escape our universe of smartphone mantras. The company even came up with an IPhone App that works with your Twitter account. Here you can personalize your messages to say what you want. Remember we said you could do that with chocolate bars and M&Ms, and now a real sweetheart deal.

So the next time you can’t tweet and find the web overloaded, you know the Sweetheart approach is taking over.

Tweet, tweet, you cute little birdie. Oh, that’s so yesterday.

Privacy alert.

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Citrus Appeal

Jan 18

Posted by admin in food

So many fruits; so many vegetables; so many choices. Let’s go back to basics; after all this is the year all the prognosticators said would be a year we return to basics.

Nothing is more basic (OK, acidic, got me there) than a lemon or a lime. There are varying levels of acidity among these two groups. The pink lemon, yes, it’s pink inside and besides eliciting an “ooh” response for its surprise beauty, has a similar taste to the conventional yellow. This year also seems to have produced ample availability of Meyer Lemons. Not just at fancy stores where a single “regular” lemon can prove costly, but bags of Meyer Lemons at the same price as the more common, so-called traditional lemon. Two very different products. The Meyer has a sweeter taste as it combines the flavor of a Mandarin orange and a lemon. Lovely as a boost to an otherwise, plain sparkling beverage or with any number of specialty desserts.

Then there is the lime universe. Limes are the go-to citrus for avocados and turning them into guacamole as their higher acidity levels prevent the cut avocado from turning brown right away and boost its flavor profile when chopped for guacamole or as the marinating base for ceviche dishes. Then there are the Key limes which look like mini limes but have a higher acidity quotient. Although Key West likes to claim complete credit for their origins, they are not solely grown at the tip of FL. Don’t worry if you crave Key Lime pie, there’s plenty of bottled product available at the supermarket.

I haven’t forgotten the orange, so many varieties, the grapefruit, and its newly popular cousin, the sweeter pummelo, Try them all. They help brighten the long, dark days of winter.image_half_orange

Citrus: So simple but with such definitional complexity.

So many choices: An easy winter refreshment.

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Food News Round Up

Jan 17

Posted by admin in gluten-free, news, restaurants, Starbucks

A week has so many items of interest, newsworthy pieces that somehow skip thru the blog cracks. Each week ends with a larger pile of possibilities. Here’s this week’s Round Up:

–The BPA controversy continues. Remember not that long ago the FDA said plastic containers that still held BPA were OK. The news was a little iffy for many people and they went out and bought BPA-free containers. Stores heard the cry and increased their supply of BPA-free water bottles and assorted sized food containers. They were able to charge a little more, OK, make that a lot more, as they were free of the dreaded, uncertain BPA. Now the FDA has new words on this topic. They are urging greater caution. Here is their most recent statement.

–Chefs who are hired to create a space need to listen to their bosses. They will not survive if they are out on the solo creative limb. See Fabio Trabocchi, one of my favorite chef geniuses, but he did not hear the words spoken and unspoken by the regulars at The Four Seasons New York. He could not man the space and just follow his heart. He had to follow what management wanted; in other words, the same Four Seasons type menu that has been filling the space for years. He was not given a restaurant to make his own as when he created Maestro at The Ritz-Carlton Tysons Corner. He had to conform and give the Four Seasons guests what they expected: Nothing New. He was ousted this week. January is not a good month for him!

–Tom Colicchio of New York restaurant fame but more recently Bravo’s Top Chef has tried to make and remake his restaurants into more affordable destinations. He had started to cook again and not just be a celebrity chef  (Tom: Tuesday Dinner was his first attempt). His Craftsteak was always a step ahead of the menu mavens, but the concept seemed too expensive for those just looking for a steak. Now he’s ready to showcase Colicchio & Sons in that space. More of a relaxed, less expensive, fun vibe with a focus on more local purveyors.

–Restaurant Weeks have once again proven popular and convincing as many restaurants decided a single seasonal week is not enough. Business has been too good so in various locations throughout the country, a sizable list of restaurants are turning the one-week promotion into a longer lasting, table-filling affair. Sububran restaurants have banded together and decided they, too, could offer their own week or multi-week promotions. (Bethesda-Chevy Chase Restaurant Week).

–More Gluten-Free products hit the market. How about Risotto Chips from the folks that sell Bagel Crisps. Smart move into an ever-growing category of G-F free snacks. Arborio rice now has found a home in 3 distinct rice chip flavors: Spicy marinara, Parmesan & roasted garlic, and sea salt, the new darling of the scoopable chip industry.image_risotto

–Today is the first day of the West Coast version of the Specialty Food  Show, the Winter Fancy Food Show in SF. How about a little chocolate water? The Metromint folks have a new drink: ChocolateMint Water (zero calories, just essence of mint and  chocolate). Just when you thought you had tried every possible flavored water. More from this show later.

So many stories. SO much news.

Enjoy your Sunday with its Starbucks newspaper insert: All-day oatmeal and hot panini $1 off coupon (good til March 8th).

See what I mean: Hard to stop telling you about the news you need to know!

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Let’s Talk Green Tea

Jan 16

Posted by admin in beverages, health, news

OK, OK, I know coffee is an important lifeline for me, but every so often, like when I’m shivering cold, nothing is finer than a cup of tea with honey. It’s probably because I’ve had so many hot cups of coffee by then that I need to trick the system. So it’s tea, and it’s mostly green. I let it seep way longer than the 3 minutes several companies recommend.

Let it Seep, let it Seep. OK, too much coffee already.

Green tea is a health writer’s favorite beverage. There have been articles about its staying power for all kinds of ailments, illnesses, and diseases.

Saw one this morning that may provide an interesting combination: Continue smoking–BAD–and drink Green Tea–Good. Sometimes these studies (this one is hospital-based from Taiwan as a follow-up to an earlier epidemiological study) just spell trouble for analysis.

With smoking still fairly common in numerous cultures, it would seem that those individuals consequently at risk for lung cancer could help themselves a bit with a cup of green tea. If they are so committed to continuing to smoke, then maybe they should keep a pot of green tea on the burner at all times as the study found that smokers who did NOT add this beverage had a 13-fold increased risk of lung cancer. Nothing to ignore.

For non-smokers, green tea has its own list of healthy attributes from its antioxidant powers and studies that link it to helping with cancer, heart, and diabetes.

One of the most popular green tea games is using the Matcha powdered green tea which has a beautiful, strong, powerful green color. So many commercial grade green teas are almost pale, an essence of green, in color. Brewing Matcha can turn a basic drink into an expensive pleasure, but one with the highest antioxidant attributes.surlatable

If tea’s your pleasure, you can spend a considerable amount of time in the tea aisle: So many flavor choices as this continues to be a burgeoning beverage market.

Keep the honey dipper handy!

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Thanks, Costco and Coca-Cola

Jan 15

Posted by admin in beverages, lifestyle

It wasn’t that long ago that Costco and Coke were at war. Costco pulled the brand until there was an improved pricing agreement, as in Coke needed to give Costco a better deal! That phase of a branding power war is over. Coke is back at Costco, and consumers have a new Coke product to cheer about!

I have heard plenty about the “Mexican Coca-Cola,” the non, high fructose corn syrup beverage. In other words, the original Coke, the one that had a unique taste without having to be sweetened up with all types of add-ons. I knew the product was available in many West Coast stores, but now it has taken the cross-country trek into the aisles of East Coast Costco stores. I’m not talking 6-paks or single liter bottles, but a case of 24 glass beauties!

As an added taste plus, the advantage of glass over plastic cannot be stressed enough. Freshness wins; no residual coating taste, no after-taste. That’s the beauty of glass containers!

Then there is the freshness factor as it applies to a product that goes back to its roots. People literally got excited when they saw my case in the basket. Checkers started a myriad of conversations which spilled over to customers in several lines. “Yea, yea, this is the real McCoy” was the consensus! I should point out that this product is not one of those in the bargain aisle. True taste does not come without a cost.

Guess what, they’re right. So if you are a Coke brand aficionado, then this is the way to go. You decide: High fructose corn syrup or sugar.IMG00684

Trust me. You’ll skip the others in favor of this more natural pleaser, if a soda can be called natural.

“Refresco” says it for me.

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Twitter Alert

Jan 15

Posted by admin in grocer

Check out two posts:

–Johnson & Johnson recall expands.

–Whole Foods One Day price knockdown sale–it’s Friday. Today: Extra large shrimp, $7.99–normally $15.99.

One positive; the other expanding negative news.

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Love is in the Air: One Month Warning

Jan 14

Posted by admin in chocolate, coffee, wine

At least merchants who believe in fairy tales have their windows and aisles all gussied up for an event that is four weeks from today. OK, don’t panic. The all-American lovefest, commonly known as Valentine’s Day, has become a major marketing opportunity for retail, grocers, and restaurants. Also anybody else you can think of, like those little Girl Scouts who are already out hawking their yummy cookies.

Besides the giant heart-shaped boxes of candy, this is the year you might consider designing your own specialized candy bar for your love. The German company Chocri has figured out that Americans, too, have a sweet tooth and are offering us the opportunity to personalize a chocolate gift with Fair Trade, organic, Belgium chocolate. This has real possibilities, especially the Marzipan rose!marzipan

There’s also time to go the personalized M&M route, and the almost limitless array of other candies already dolled up in special V-Day boxes. Sweet choices.

Besides chocolate, which I have few complaints about unless it is milk chocolate rather than higher concentrations of cocoa, there are other wonderful food and beverage options. How about coffee or tea? Plenty of those already packaged up and ready to go. Don’t forget wine–so many choices. So many winning opportunities: Maybe this is the time of the year to think of a wine club, a lovely possibility!

Or just purchase a special wine for the final touch to a beautiful evening. How about a Late Harvest Riesling or a true Ice Wine to warm your spirit.

So many wonderful food choices for a special Valentine’s Day.

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Buckwheat: Gluten-Free

Jan 13

Posted by admin in gluten-free

Sometimes words are just plain old misleading. Those who go in search of G-F products learn pretty quickly that wheat is a common enemy. Watch out. Stay away. Those are the phrases most often associated with wheat products. Then you hit the ultimate conundrum: Buckwheat and learn that it is gluten-free. What about the wheat?  How does this work?

It turns out that buckwheat, in and of itself, is gluten-free, but it is often added to other grains, and there’s the rub. Lots of people with a gluten intolerance avoid buckwheat because it can be grown in a field that is not protected. In other words, it may actually come into contact with pure wheat which then puts it back into the danger zone. Buckwheat, in an analysis, is not considered a grain but a fruit, a member of the rhubarb family. Getting strange, right. The word just becomes more confusing by the second!pancakebuckwheat

When you find a buckwheat product that says it is G-F, then it means that the buckwheat has been grown, processed, and packaged in a self-contained area, away from other grains. Then you’re halfway to making great G-F pancakes. One warning or attention-getter: Buckwheat is pretty heavy, go easy.

So do not let the name dissuade you. Check out the product. Make certain that if it says “buckwheat,” it also says, “gluten-free.”

It starts out that way. What happens next is critical.

The list of foods continues.

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