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

You Buy Organic. But What About Your Lawn?

Organic produce and meat are becoming popluar dietary choices for many of us.   Some folks have even put in organic gardens, hoping to save money and grow the organic veggies they love the most.  We, the crunchy, the green, and the health-aware, are a group of people who have become conscious about what we put into our bodies and on our gardens.  But what about our lawns? 

I've heard for years about how pesticides and commercial fertilizers have been seeping into our water supply, are being found in high quantities in fish and other animals, and are directly making people sick.  I've even met a few sad folks who have been poisoned from something as "harmless" and ant spray.  So I was intrigued to find two articles recently that help explain how our obsession with pesticides is turning against us.   And what we can do about it.

The Dark Side of the Perfect Lawn

The first article, The Dark Side of Lawns, helps us understand why and how our everyday lawn care practices affect our health and the health of our planet.  Now don't get all "Oh, you are such a left-wing environmentalist" on me because I said the word, "planet".  These are really interesting and well-researched articles.   Super smart people from Harvard and the National Cancer Institute have been studying the use of pesticides and their resulting data is really clarifying.   According to the former, garden pesticides "can increase the risk of childhood leukemia seven-fold."  According to researchers at Harvard School of Public Health, "frequent exposure to pesticides increased the incidence of Parkinson's disease by 70 percent."  There is nothing political or partisan about those facts.  Even if you have the liver of a Superman, most of us cannot process all of the chemicals and toxins that we pump into our bodies via the earth.  It's not just the big companies that are doing it.  It's us, the little people, too.

Because the FDA does not require it, Commercial fertilizers also do not include specifics on their label about non-active ingredients.  Non-active ingredients can include high amounts of heavy metals.  We don't want those in our water either.  This article is a must read, so please read more....

An Organic Lawn:  First Step - Think Differently

I really love it when web sites and information sources not only tell you what NOT to do, but also give you a plan that will help you make a change.  The second article, Your 6-Step Organic Lawn Plan, will probably take seven steps because as they say in their introductory paragrah, thinking organically demands a change of mind. As I learned from the experts that helped me save my organic garden from blight, healthy plants require the immune system in their soil to be healthy, too, just like humans do. That takes nuture, not control.

As a Tender Foodie, I've had to change my habits and my way of thinking many times.  With each new mysterious symptom, with the realization that many of these symptoms could be cured with food and lifestyle changes, and with each new kind of food that crosses my path, a whole fresh world has slowly opened up to me.  With a few exceptions, my food is more delicious and more nutritious.  My body likes that and responds in kind.  As a result, I have become concerned with "why" so many people have food allergies and other health problems in the first place.  I also wonder why people with food allergies have multiple food allergies, many of them life-threatening.  The number of people with food allergies has risen so sharply in the last decade or so, that this is concerning researchers, too.  And it isn't just because more people are being diagnosed.  There is actually a change in our environment and our food.  Research Says So.  At least, it is beginning to.

For people with food allergies, "you are what you eat" takes on a whole new meaning.  So does, "know where your food comes from."  The U.S. Environmental Protection Agency estimates that about 80 million U.S. households dump nearly 90 million pounds of herbicides and pesticides on lawns in a year.  The grass doesn't use very much of that.  So the rest gets into our ground water, rivers and lakes.  Our crops use that water.  Cows, fish, chickens, and sheep ingest that water.  We drink that water, eat those crops and ingest cows, chickens, fish and sheep.  I think this subject is worth a little change of mind.  A change of heart.  And a change in practice.  Don't you?

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: Old Beau Steaks

The Sum of Experiences - Culinary and Otherwise

I've been thinking about the past, lately.  There are times when all but the super human wish that we could change something, take a different path, or erase that drunken rant that showed up on your best friend's wedding dvd.  There are, after all, such things called "mistakes".  If we only hadn't done, said, chosen "this" we would be SO much better off.  Earlier in my life, when well-meaning people would say, "Oh, you wouldn't be who you are today if life were perfect", a tiny, wry part of my mind would reply, "exactly".   

But lately, that self-admonishing voice has quieted.  Perhaps, after spurring me to seek and find whatever "better" is, it has done its job.  I'm not only OK with where I am as a human, I am grateful.  

When a wise and wonderful part of my past-hopefully-turned-present recently said, "Perfection is over-rated," I realized that perfection is more about controlling life than it is about living it.  Staring at "what WAS" keeps us from the crazy Pandora's box chock full of "what IFs".  So in that slightly messy, not-so-perfect expanse of choices that lay ahead of me, I now see the beauty of possibility.  And when I can, I try only to reach back to grab the good stuff.  Leaping into the unknown with a little experience under your belt can be a great thing.

This recipe is called Old Beau Steaks, because I learned it from a former boyfriend many, many years ago.   While that particular beau will remain happily and safely in the past, this marinade has become a wonderful part of the sum of my experiences.    It's a dairy-free, wheat-free marinade.  Good for most food allergies.  It's easy, a non-vegetarian man-pleaser and with the right steaks it can be like sex on a plate.

Recipe

2 high quality, grass fed rib eye steaks
(or New York Strips or Porterhouse)

1 cup of good, dry red wine
(A cabernet, or even a red table wine will work.  Don't use a "cooking" wine.  Use one that you enjoy drinking)

1/3 cup of wheat-free Tamari sauce (or Bragg's Liquid Aminos, or Coconut Secret Coconut Aminos)

3 -4 cloves of finely chopped garlic
(depending upon the size of the cloves and your love of garlic)

Place the steaks into a 9x9 shallow baking dish.  The dish should be just big enough to hold the steaks so that the marinade covers most of the meat.  Whisk together the red wine, the wheat-free tamari and the garlic.  Pour over the steaks.  Place into the refrigerator for 45 minutes (warm) to 3 hours (cold). Turn once halfway through the marinating process.  Its best to marinate the steaks in the refrigerator if it is longer than 45 minutes or the wine may leach out the juices from the steak. Before grilling, remove the steak from the refrigerator for 15 minutes so that the steak can come to room temperature.

Grill to perfection.

Learn how to grill the perfect steak from Adam Perry Lang, as he cooks with Le Cense Beef.

Learn More About Grass Fed Meat and How to Cook it

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There is divine beauty in learning, just as there is human beauty in tolerance. To learn means to accept the postulate that life did not begin at my birth. Others have been here before me, and I walk in their footsteps. The books I have read were composed by generations of fathers and sons, mothers and daughters, teachers and disciples. I am the sum total of their experiences, their quests. And so are you. - Elie Wiesel

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.