Would You Sign a Contract before Dining? At Rogue 24 you will.

When you choose to dine at R.J. Cooper's new concept restaurant, Rogue 24, you cannot use your cell phone, take any pictures, or cancel your reservation less than 72 hours in advance.  How does the restaurant ensure compliance?  You sign a 2-page contract.  Rogue 24 will indent your credit card for half of the price of your meal if you cancel before 3pm on the day of your reservation.  It's full price after 3pm.  As far as the ban on photo and phone goes, perhaps they have the Tweet Police at the ready to throw you out should your iPhone make it to the table.  Or maybe the contract simply puts the fear of God into you each time you reach for that Android. 

In return for your signature, you get either a 16 or 24 course meal, the opportunity to indicate any food allergies or dietary restrictions, and apparently, a peaceful dining experience that lasts about 3 hours.  Don't be late.  Your 24 course meal plus beverage pairings costs $175 or so.  If you get stuck in traffic for over 30 minutes, you pay for it all and leave hungry.  It doesn't matter if the meal is the most incredible thing to hit your palate since Eve plucked that apple from the forbidden tree.

For a take on the food, read Tom Sietsema's Review in the Washington Post. 

According to The Huffington Post, Komi, another restaurant (ranked as one of the best high-end tasting menus out there), and David Chang's Momofuku Ko  both ban photography, as well.  I get that, it's tough to take great pictures of food.  And food that is prepared with such skill and expertise deserves that kind of photography, too.  On a side note, David Chang has had some bad press surrounding his tolerance of food allergic patrons (he hates it when people "fake food allergies" - like he could tell; and well, read this post written by Stephen Meuse on boston.com for his own personal experience with Chef Chang's team.

These new world rules, however, make me wonder.  Is this strong-arming of patrons into showing up, paying their bill, and respecting the foodie experience -- is this a reflection upon a modern-day disrespectful, difficult diner?   Is this a manifestation of a particular chef's "detail-oriented" personality?  Or is this a necessary or even creative way to offer high-end, highly conceptual food and stay in business?  Time will tell.  But after reading the contract, I'd get someone else in your party to make the reservation.  Just sayin'.

To read the full contract, go to DCEater.com. 

Rogue 24 is located at:  922 N. Street NW in Washington D.C.

Stephen Colbert, from Cows to Cosmetics, You've Led Me Down a Sticky Path

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As I research the new gluten-free labeling initiative, and answer some interesting questions about it, I am reminded of other sticky issues bubbling for attention in the background.  When I watched this video from Stephen Colbert's Oct., 6 2010 show which was posted on foodista.com this morning, I decided to give these bubbles a little attention.  The foodista post was simply intended to show that the raw milk controversy has gone mainstream.  That's it.  But this is an interesting subject to me, since certain groups are proclaiming that raw milk will help cure dairy allergies.  As a person who suffers from the same, I am intrigued, but not about to run out and guzzle a giant glass of moo cow.  Or even a tiny one.  Thus, mine will be the cautious path and I'll do some heavy investigation before even commenting on it.  (However, if you are one of those folks who have had your dairy allergies actually cured from raw milk, I soooo want to hear from you.  Moo.)

The video clip itself, however, innocently drew me into other sticky issues.  This clip is really more about civil liberties than it is about the benefits or risks of drinking raw milk.  Which is interesting, but in today's times, civil liberties usually ends up in an "us" versus "them" discussion, which is ...  well you tell me.

Pasteurization without representation.  _Ron Paul

Individuals are stupid.  _David Acheson, former Assistant Commissioner for the FDA on Food Safety

But my attention stuck on something else that Stephen mentioned in the clip:  New York's stand on the health risks of dangerous chemicals in common household products.  To be fair, in his own words:

“… New York State will start enforcing a 40-year-old law that requires manufacturers of household cleansers to reveal the chemical ingredients in their products and any health risks they pose.  Way to spoil the surprise Bloomberg!”

But wait, the sticky issues don't stop there.  Have you read your cosmetics labels lately?  Pick up a copy of "No More Dirty Looks" to see why this is important.  Or simply read this quick article by the authors of that fine book.  In short, certain terms like "fragrance" are covered by trade secret laws, which means that, as long as there is an ingredient list outside of the word "fragrance", any company can put any chemical into any "fragrance", be it listed on a perfume, household product, or cosmetic.  To give you a different perspective, Europe has banned over 1,000 chemicals that are listed for use in cosmetics, while the U.S. has only banned nine.  Why would companies put carcinogenic or harmful, sometimes deadly chemicals into our household cleaners, let alone our skin care products?    Laziness?  Naughtiness?  Hatefulness?  Ignorance?  Mis-guided Creativity?  Greed?  Your guess is as good as mine. 

Regardless of the answer, it's worth becoming a little more educated about the products we are using.  Our skin is our largest organ and it absorbs what we put on it quickly (think:  hormone creams, "The Patch", etc.). Research, like this study done by the University of Michigan School of Public Health, reveals that chemicals in anti-biotic soaps are damaging the immune and hormonal systems in both children and adults.  What's more, they "increase the risk of hay fever and other allergies."  Weren't anti-biotic soaps supposed to be good things?  After all, I remember seeing the commercials and rushing out to buy them. 

In the end, we are what we eat, slather on, and breathe.   It stinks that some manufacturers don't just "do the right thing" or think about the outcome of their ingredient choices on their own customers.  But many don't.  The good news is, we can make choices that influence the market and support those good guys who have a more wholistic, knowledgeable and caring vision.  Need some inspiration?  Just start reading labels.  And spread the word about the good things you find.

Labeling Laws: How Much Gluten is Safe to Eat?

Since the FDA re-opened the comment period on the 2007 proposed rules for gluten-free labeling, the question on everyone's mind is, "Is the allowed 20 ppm really safe?"  According to The University of Maryland's Center for Celiac Research, the safety limit ceilings out at 10 mg.  This allows quite a large amount of gluten-free labeled foods that contain the FDA's recommended allowable amount of 20 ppm during processing.  In plain English, 20 ppm allows most people with celiac disease to eat 18 slices of gluten-free bread or 9 servings of gluten-free pasta before they reach the limit of 10 mg of gluten in your food.  The Center for Celiac Research has also been studying the rise of gluten intolerances.  In addition to the 1 in 133 people with celiac disease, there are more than 18 million people have gluten sensitivities which range from mild to severe reactions. 

Read more specifics on The Center for Celiac Research's guidelines.

Lend your voice to the comments on the FDA's website

Read The Center for Celiac Research's initial reaction to the proposed law.

Excerpt:

“This standard has been in use in Europe for almost two decades,” says Fasano, “and the science supports its adoption in the U.S.” says Alessio Fasano, M.D., director of the University of Maryland (UM) School of Medicine’s Center for Celiac Research and an internationally renowned expert on celiac disease.

FDA Wants to Hear From You About Gluten-free Labeling

Thanks to 1in133.org, a group of folks who built a giant cake for Congress in May of this year, the celiac community and other great organizations, The Food and Drug Administration (FDA) has re-opened the comment period for the proposed rule on the "gluten-free" labeling of foods.  This rule was originally published in 2007, but nothing has been done about it (i.e., no laws have actually been passed).  How important is this?  Very.  As the gluten-free community grows, so does the marketing of so-called "gluten-free" products.  Currently, it is up to each company to set their own standards.   Some are doing a really good job.  They go above and beyond the FDA proposed requirements of 20 ppm of gluten allowed in products after testing.  Others, however, are not. Those who have Celiac Disease or gluten allergies cannot tolerate even a trace of wheat, rye, barley or other products derived from gluten-containing grains (like soy sauce or some anti-caking agents, etc.).  We need proper labeling so that Tender Foodies in the U.S. can be sure that gluten-free labled products are being processed properly.  Gluten-free labeling could also influence the laws around other allergen labeling as well.  As the gluten-free community, and as the Tender Foodie community as a whole has grown, we have also learned.  Lend your experience and voice to this bill.  Do you think it should be more strict?  Have you had experiences with reactions to foods labeled "gluten-free"?  Do you think it is a good rule as is?  Are you super happy that this proposal is resurfacing?  Let them know.  Those with Celiac Disease comprise 1% of the population, or  1 in 133 people.  The gluten intolerance community (those with sensitivities to gluten) is expected to be around 18 million people.  Add those with a true gluten allergy, and you have a large group of folks that need to know if gluten is in their food.  If you are one of them.  Let the FDA know what you want to have happen.

Go to www.regulations.gov between now and October 3, 2011.  The docket number is FDA-2005-N-0404.

Recipe: Potatoes and Onions on the Grill

The Healthier Side of the Potato

I can't remember a time when I didn't love grilling potatoes in aluminum foil packets (although now I line the foil with parchment and nix the butter).  I grew up crisping them up with onions, butter and salt.  Since this is a simple, classic way to cook these wonderful comfort-giving tubers, you may have tried this very recipe.  It may even be part of your regular grill-time magic.  But if you've forgotten about this summer treat, or your dairy allergies have left these carmelized bits of Vitamin C, Vitamin B6, mangenese, copper, tryptophan and phytonutrients off the table, I'm here to remind you about them.  You don't have to use butter.  And potatoes are good for most of us, especially the phytonutrient-rich red and purple ones.

The Recipe

This recipe works really well with Old Beau Steaks.  Yum!

Serves 3-4.

Get the grill cranking to about 425 degrees.

Cut 2 8x8 pieces of aluminum foil and 2 8x8 pieces of parchment paper.  Put the parchment paper on top of the foil. I like smaller packets so that there is more carmelization on more of the potatoes. 

Slice 4-6 red potatoes into 1/4 to 1/2 inch slices, or 1 inch chunks.  Place as many as you can comfortably fit onto the parchment paper evenly.  You need to have enough foil/paper to fold all four ends into a tight little package.  You can use any kind of potato for this.  I like red or Yukon gold because of their taste and tenderness.

Slice 1-2 onions (any kind will do, but Vidalia are super tasty) into 1/4 inch slices - or chunks.  Place with the potatoes on your parchment.

Drizzle lightly with olive oil. 

Swirl a few pinches of sea salt onto the potatoes and onions to taste. (Sea salt has more nutrients than regular table salts, which have been stripped of nutrients).

On a gas grill, leave them on the hottest part of the grill, covered, for about 30-40 minutes and flip with tongs after 15-20.  Open a packet or two (carefully; the steam is intense) and check to see that the potatoes next to the parchment are nicely charred brown and super tender when pierced with a fork.  If they are, they are done.  You can let them sit in the unopened packet while you cook your steaks, or you can put the steaks on after you flip the packets.  Either way, they will stay hot in the packet for 15 min.  For charcoal grills, put them over a spot on the grill where there is a high mound of coals. 

I like them just like this - no frills.  But once in a while I mix it up.  You can add things like:

• minced garlic or shallots
• parsley,  dill, sage, or rosemary
• black or red pepper flakes; or fresh hot peppers
• green, yellow, red, or purple bell peppers, sliced
• Marconi peppers
• mushrooms
• cooked bacon
• lemon slices

Health Note

Potatoes, as well as tomatoes, peppers (sweet and hot), eggplant and tomatillos, are nightshades and contain alkaloids.  So your doctor might recommend that you not eat them if you have certain conditions. 

I avoid placing my food in direct contact with aluminum whenever possible.  Even though the most recent studies don't show a direct link between alzheimer's and aluminum, it has been studied as a cause and aluminum has been found to be toxic to the nervous system in high doses (how high is unclear).  So I put parchment paper on the inside of the aluminum foil to reduce the chance of unnecessary heavy metal leakage.  To me, let's just steer away from the risks we can and give our immune and nervous systems a break.  And although the potato, the most plentiful crop on the planet, is usually fried, dipped or smothered in something, if you can eat it, give the potato a break, too.  Eat its goodness and partake in its nutritiousness, not its calories.  Although, I admit, the occasional mound of french fries is a thing of beauty, I dont' miss them when I eat this recipe.

For more information on potato varieties in the U.K.:  http://www.lovepotatoes.co.uk/the-potato/potato-varieties/

In the U.S.:  http://www.potatoesusa.com/products.php?sec=Table-Stock%20Potatoes

This post does not consitute as medical advice in any way, shape or form.  As always, consult with your doctor if you have any medical conditions or nutritional restrictions.