Tag Archives: restaurants

Food Allergies and Restaurants

It always puts a smile on my face when a restaurant menu contains a note saying something to the effect of “Please advise your server of any allergies or intolerance”.

To me, that means I’m in a restaurant that will likely take some extra precautions to do its best to ensure my food won’t cause me issues. This definitely takes some of the guesswork out of dining out.

Over the last 13 years, since the discovery of my intolerance to wheat products, the number of restaurants that have adjusted their menus to accommodate wheat-free/gluten-free diets has been impressive and heartwarming. And over that span of time, the improvement in the ingredients, recipes and dishes that have been offered has been spectacular.

I hear the same from friends and colleagues with sensitivities to nuts, eggs, dairy and shellfish. It is getting easier to make informed choices.

When it comes to dining, it is certainly a competitive market. I genuinely respect those establishments that have gone the extra mile to retain and attract clients by helping them navigate their options whether through little icons next to menu items, menus that specifically address dietary concerns, or in extremely well-informed service staff.

I admit that I have to contain my shrieks of delight when the server or the chef says, “Tell us what you’d like and we’ll see how we can modify it.”

Being the over-apologetic Canadian that I am, on a few occasions, I have apologized for asking so many questions about the menu, but I have been met with much reassurance. One chef even went so far as to say that it helps keep things interesting and challenging in the kitchen, in finding clever ways to make the menu work for the client. That completely made my day!

But what happens when a restaurant makes no such accommodations?

Usually when a group of family, friends or colleagues proposes a visit to a restaurant, before I accept, I check out the restaurant’s web site to see if they provide an online menu. If I have further questions, I usually follow it up with a phone call outside of peak serving times, so that the person who picked up the phone has a minute or two to chat.

If the restaurant doesn’t offer dietary accommodations, I will ask if they can prepare an easy and safe meal like a Caesar salad, making sure the chicken is grilled (not breaded) and to not put in croutons. If they do, I can still participate in the get-together and not worry about getting sick later.

I recall contacting one restaurant prior to a colleague’s farewell luncheon and when I asked if they offered gluten-free options, I received a flat “no” followed by silence, and no attempt to offer suggestions. Sadly, I had to pass on the farewell luncheon, but my colleague understood.

In another situation, I visited a restaurant that offered gluten-free pizza crust and when I asked if their pepperoni was gluten-free as well, I was floored when the response I was offered was “Hmm… well, no one died from it yet!” Needless to say, I didn’t find the joke funny and I have never returned to that establishment.

Just the same, I still extend my understanding and respect to the establishments that choose not to cater to different allergies and food intolerance. It can be a complex and risky undertaking, especially when some ingredients contain hidden sources of allergens or cross-contamination.

When a restaurant prides itself on secret recipes to meet a specific niche audience, it can be difficult to make changes to those recipes to achieve the same flavour, quality and texture and still meet a specific dietary need. It can be a very lengthy (and costly) process of experimentation with different formulations, ingredients and proportions, requiring the patience of a laboratory scientist.

I can understand if a restaurant doesn’t want to take a chance. When I discovered my intolerance to wheat products, I lived off of shepherd’s pie, hard boiled eggs, grilled chicken and salad for months before I built up my repertoire of recipes. (And even then, surprisingly, some salad dressings contain wheat products.) It’s not easy, I completely understand, especially in a fast-paced commercial setting.

I am very lucky that I live in a city with many restaurants and many choices. If I don’t end up going to one restaurant, there’s probably another one in the same neighbourhood where dining won’t be a risky venture for me.

Also, I am lucky that my body’s reaction to wheat products would not be a fatal one, just an inconvenient one, as my body would reject them in the form of a stomach flu.

But for people with much more serious food allergies who need to carry an EpiPen at all times, dining out can be a scary prospect requiring thorough advance research and knowledge of what went into every item on their plate.

For a dining experience to be enjoyable for everyone, navigating food allergies and food intolerance requires clear communication, kindness, understanding and patience on everyone’s part. It really is up to the diner to be informed ahead of time, to work with serving staff to choose carefully, and for the restaurant to be as forthcoming as possible with information about ingredients.

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Filed under food, Health and Wellness

My New Year’s Resolution for 2019: Expecting More

New Year's festivitiesWhen I attended university 35 years ago, majoring in business administration, the book “In Search of Excellence” written by Tom Peters and Robert H. Waterman, Jr. was often referenced as a case study in best practices.

As a student in the 1980s, the book resonated with me. I was particularly in awe of the innovative concept of seeking input from clients and front line employees for simple yet effective ideas for enhancing the quality of products and services. The concept’s success was further demonstrated in the documentary movie that was making the rounds at that time.

“In Search of Excellence” was probably the book that inspired me most to pursue a career in business. Even as a young man, I was moved when a business (a store, a restaurant or a service) valued quality and worked a little harder to achieve it. This was (and still is) an important value for me and it appealed to me to think that a business career could revolve around the theme of quality.

But when the business world constantly hungers for a competitive edge, management principles are ever-evolving and replaced by new theories and best practices. And as a consumer, I am saddened that quality has been caught in the crossfire.

Some products don’t seem to last as long as they used to, despite the call to be more mindful of our use of landfills. Some stores are ghost towns, where it is impossible to find assistance when I need to ask questions or to get a product from a high shelf. And when I am able to find assistance, on some occasions I am given wrong directions or wrong answers.

I have also noticed some products I buy often getting cheapened by cutting corners on workmanship or incorporating cheaper materials. It is very disappointing. Continue reading


Filed under 50+, Inspiring

The Burger Race

hamburger-and-french-friesAs a sequel to my post “Ten Years Gluten Free“, as much as it took solid organization skills and a spirit of adventure to continuously try new recipes, I think I adapted pretty well with my gluten intolerance. Through batch cooking and chasing after sales on roast chickens, I have been able to keep my freezer well-stocked with home-made meals that I can enjoy at home and at the office.

Also, over that decade, restaurants have come a long way too, several of which are getting better and better at tasty gluten-free offerings and in ensuring safety in the careful preparation of meals.

I am surprised that with the prevalence of the gluten-free diet, even among people who are not intolerant, fast food outlets have not been in a race to see who can offer gluten-free bread or buns to welcome a new segment of the audience.

For me, fast food restaurants have been regarded as an occasional treat for a fast meal on the run. In the cases where I had an insatiable burger fix but was short on time, I have been known to buy burger and fries at a fast food outlet, come home, throw out the bun, toast a couple of slices of gluten free bread, and meticulously reassemble the ingredients with the same attention to detail as an IKEA furniture assembly project. Continue reading


Filed under Misc blogs, Travel

New Year’s in New Orleans

Even though our Ottawa winter was heralded with warmer than usual temperatures and no snow by the time Christmas rolled around (a fairly unusual occurrence), John and I packed our bags and headed out for a winter escape (planned several months ago) for a bucket list destination: New Orleans, Louisiana.

The beauty and the majesty of the mighty oaks in front of the Oak Alley Plantation

The beauty and the majesty of the mighty oaks in front of the Oak Alley Plantation

After a fairly easy-going travel day (thank you Mother Nature!) we arrived at the Louis Armstrong New Orleans International Airport, happy and reassured to find our luggage made it as well. The uneventful travel day was especially sweet since it was New Year’s Eve and because we had made it with plenty of time to spare to take in the festivities. I admit I was mentally prepared for the possibility of spending New Year’s Eve in an airport due to weather, mechanical or logistical issues like missed connections, but in the end everything worked out! YAY!

Our first destination was the Court of Two Sisters Restaurant in the French quarter for a special dinner to ring in the New Year. It did not take longer than for the appetizers to arrive to fully appreciate the great things I had heard about southern hospitality, given the kind, warm and attentive nature of the team that greeted us with open arms. What an amazing way to start a vacation! We then decided to take a gentle stroll to burn off some of the calories, and to take in the merriment and festive spirit that was in abundance throughout the French Quarter. We concluded the evening in Jackson Square, a great vantage point to take in the brilliant fireworks show and traditional dropping of the fleur-de-lis to ring in 2016.

Our chilly New Year’s Day began with Continue reading


Filed under Travel