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The number 10 spot on my Gluten Free Mike's Favorite Things goes to another company with a fantastic and delicious gluten-free product portfolio.  I can honestly say that I absolutely love EVERYTHING I have tried from Shabtai Gourmet.  Their decadent desserts are the real deal – made from simple, high quality ingredients.  If you are entertaining this holiday season that do yourself a favor and stock up on some of these delicious goodies.  Best of all they freeze (and defrost) like a dream making your dessert course super simple.  You can check out their entire sweet portfolio on their Web site where you can also place an order to arrive at your front door in time for the holidays (and they are even offering free shipping for the holidays).

Now on to the products:

Shabtai Gourmet Raspberry Roll
It is no secret that I love Shabtai Gourmet’s products.  So, here is yet another one of their delicious desserts as I eat my way through their entire product portfolio.  Enter the famed jelly roll…This is a moist and spongy rendition that is absolutely indiscernible from its gluten-laden version.  The cake itself is light and filled with delicious jam.  The outer layer is rolled in shredded coconut giving the roll an added textural dimension that makes for the perfect marriage when you take your first bite.  Perhaps the best thing about this product is that it freezes beyond compare and can be quickly thawed when surprise gluten-free friends show up unannounced.

Shabtai Gourmet Mini Black and White Cookies
Perhaps Jerry Seinfeld said it best, “Look to the cookie” when describing the goodness that is known as the black and white cookie.  I am on a roll, and a few pounds heavier, thanks to my discovery of Shabtai-Gourmet products.  So, I have been sampling their dessert offerings back to back over the past couple of weeks.  Most recently I indulged in their black and white cookies.  Now these are the mini version of the infamous oversized variety but every bit as good.The cookie itself is wonderfully spongy in consistency (as a good b&w cookie should be).  The icing is nice and thick allowing for the crunch sensation when you first break it sugary crust.  You can really taste the subtle notes of apricot and orange that make this otherwise simple cookie very complex.  Again, Shabtai-Gourmet has taken an iconic classic dessert (and personal favorite) and perfectly cloned it in a gluten free variety.No, I do not own any Shabtai stock, I just love good quality, good tasting items.  I am particularly fond of Shabtai-Gourmet because they not only use ingredients I can easily recognize, but they managed to replace a huge chunk of desserts that I quite honestly thought were gone with my Celiac diagnosis.

Shabtai Gourmet Rainbow Cookies
Continuing with my Shabtai-Gourmet kick, I had a box of these cookies in my freezer and thought why not give them a try the other evening.  Well, I have been eating the steadily for the past few days.  I grew up loving what is affectionately known as the rainbow cookie.  When I was diagnosed Celiac, a huge and quite frankly delicious, part of my childhood was wiped away.  That is until I came across these delectable gems.For those of you not familiar with the rainbow cookie, it is layers of brightly colored sponge-like cake held together by fruit jam and then…wait for it…covered in rich chocolate.  I mean does it get any better?  Shabtai’s version is the real deal.  While eating them the other evening my non-Celiac other half also was eating them and made the comment, “These taste real”.  They certainly do and it is largely because they are made from real ingredients (as with all Shabtai’s products).  One you remove these cookies from the freezer they return to their soft and moist state.  They are no worse the wear for being frozen and honestly I actually enjoy them frozen as well.  Shabtai-Gourmet excels at taking classic, memorable recipes, and keeping them simple, honest, and real.

Shabtai Gourmet Ring Ting Cupcakes
As many of you know, I love sweets.  I love chocolate, I love cookies, and I love cake.  Unfortunately in the world of gluten free, it is often a challenge to find original creations – well my gluten free friends, your search is over.Shabtai Gourmet features a portfolio of products that would make Willy Wonka weep tears of joy.  Their Ring Ting Cupcakes are, in a word, amazing.  Think the Hostess chocolate cupcakes of your childhood which were full of real ingredients and not corn syrup and preservatives.Shabtai’s cupcakes are a throwback to the glory days of baking where a few simple ingredients combined to make magical desserts.  The cupcakes are rich, devil’s food cake filled with a wonderfully sweet white cream icing center.  Ah, the icing…you can feel the grit of the real sugar between your teeth as you savor every bite.  You are not going to find this in today’s mass produced products.  There is no corn syrup here.  In fact here is a list of the ingredients: whole eggs, sugar, potato starch, organic palm fruit shortening, cocoa, cottonseed oil, tapioca starch, all natural vanilla extract, cocoa butter, and salt.  Each cake is enrobed in a fantastically rich chocolate coating that, when coupled with the moist cake and rich cream, makes for a truly magical experience.Shabtai has broken the proverbial gluten free mold and provided Celiacs (and a range of allergy sufferers) with wonderfully decadent dessert options.  I have a few more products sitting in my freezer and will be posting additional reviews in the very near future.
 
 
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Number 11 on my Gluten Free Mike’s Favorite Things list goes to Ener-G Foods sesame seed pretzel rings.  The added sesame seeds on these pretzels really set them apart from more traditional varieties adding an entirely different dimension to these snacks.

Ever the snack food junkie, I love to try all and every type of gluten free snacks as I can humanly consume.  There really is nothing I enjoy more than a good pretzel.  Ener-G Foods makes a wonderful pretzel with a twist – sesame seeds.I love the saltiness coupled with the nuttiness that the sesame seeds add.  The fact that these pretzels are round also make them fun to serve and dip (try a spicy mustard sauce on theses).  You get a decent amount of pretzels in each bag and I enjoy them as a mid-day snack to carry me through dinner.  We all know that some gluten free replacements do not taste exactly like their gluten-filled counterparts but these snacks are the real deal and indistinguishable from real pretzels.  I order these by the case so I always have them on hand – oh, and they are a great snack to take along when traveling and recently came in very handy on the return portion of my recent trans-Atlantic trip.
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Perhaps Francis Bacon said it best, Acorns were good till bread was found.  I love bread.  I love it in all its forms – rolls, sliced, even crackers (hey, they are made from dough).  So weighing in at number 12 in my Gluten Free Mike’s Favorite Things is a proverbial basket full of bread.   Perhaps the biggest blow to me when diagnosed with Celiac was that at the time, there was really no bread available that tasted remotely like the real thing.  Yes, times have certainly changed but finding bread, rolls, and crackers that tasted consistently real can still prove challenging.   I have been singing the praises of Schär gluten free products a lot after discovering a free-standing display in my local grocery.  I have almost worked my way through their entire product portfolio so thought I would share with you some of my all time favorites.

Schär Crackers
I had actually not purchased these crackers the first time I tried them.  I was at a friend’s house for cocktails and low and behold these were purchased for my enjoyment.  Not to mention they were neatly protected from the gluten-filled options by a carefully constructed napkin wall – very nice touch!

But I digress, back to the crackers.  These crackers were light a buttery not dense and heavy as can sometimes be the case.  The worked extremely well with cheese, dip, and meat.  They are just salty enough so as not to overpower whatever you decided to top them with.  They are a bit delicate but after years of dense and cakey gluten free options I welcome their fragility wholeheartedly.  Also, they are a bit larger than their more traditional counterparts but again, you can pile more toppings on to enjoy.  If you love crackers, please do give these a try.

Schär Classic White Bread
The final bread item from the Schär portfolio is their classic white bread.  I have had their rolls, whole grain, and now completing the bread trifecta is their white loaf.  Now, in full disclosure, I am more of a whole grain kind of guy, but every now and then I crave the sweetness that is good old fashioned, gasp, white bread.Once again, Schär does not disappoint.  Whatever magic they are working over in Germany is translating beautifully here in the States.  This bread is light, airy, and just sweet enough to remind one of the gluten-filled white versions of the past.  The slices are robust enough to take on whatever toppings you throw at them without going soggy or leaking.  The bread toasts up wonderfully (and quickly) and makes for one heck of a good grilled cheese sandwich.  Yes, the slices are a bit smaller that more traditional brands but not having to bake it myself and having a product that tastes like the real thing wins out over size.  Also, the calorie count is far more waist-friendly at 70 calories per slice – so go ahead, indulge in its doughy goodness,So if you are waxing nostalgic for some good old time white bread, give this brand a try and I promise you will not be disappointed.

Schär Classic White Rolls
The next item in the bread line-up from Schär is their delectable white rolls.  Now, I cannot even begin to remember the last time I had a proper roll since going gluten free.  Each visit to the supermarket I am always sure to pick up another package of these rolls as I tend to go through them rather quickly.  The best thing about them (taste aside) is that they last a very long time if you refrigerate them.The rolls are smaller than a traditional Kaiser of the like but still are a fantastic substitute when you are craving, oh I don’t know, a burger that is in something other than lettuce.  Like the multigrain bread, these rolls toast up like you would not believe.  They are surprisingly light and crisp up nicely in the toaster.  They provide just the right amount of density to hold up well to whatever you place between them without soaking through or going all soggy.I have made everything from cheese steaks to burgers. Actually, order a burger from your favorite diner or delivery place sans bun and while waiting for it to arrive, toast up one of these bad boys and when your burger arrives simply plate and enjoy on your very own gluten free bun.  These rolls have helped eliminate the quandary of what kind of takeout to order because I am usually so limited and tend to order the same thing over and over.  I am still somewhat limited given my shellfish allergy but at least I can quickly construct my own gluten free delights from the staple that is New York City delivery.

Schär Wholegrain Bread
Continuing with my Schär kick and my goal of trying every item that comprises the display in my supermarket I thought I would review their multigrain bread.  I know grain and Celiac do not normally meld well together but this bread is most definitely gluten free.I have thoroughly enjoyed all of the Schär products I have sampled to-date.  This bread was not any different.  It was very close to the real thing and as far as I am concern is the Celiac real deal.  Now it is not a straight out of the package to plate bread – you have to work a little, but the reward is well worth it.  You need to “refresh” the product to help bring it back to life if you will.  It is a simple process, either wrap it in a paper towel and pop in the microwave for a few seconds or place in a heated oven for a few minutes.  I went the oven route and it worked perfectly.  I then proceeded to toast the bread and it toasted up magnificently.  The texture is, well bread-like, but has the nutty benefit of being whole grain so it is a bit more complicated in the flavor department than your run of the mill white.  It toasts up a dream and is crisp and flakey.  It is also not sticky in the slightest as we often see with some rice-based bread.  The only down-side is that, as with many gluten free bread precuts, the slices are a bit small but GFM welcomes this as it keeps me honest in the portion department.  I have used this bread for traditional sandwiches to open-faced and it never fails me.

Schär Italian Breadsticks
I came across these in the store the other day and after tasting them will soon be going back for more.  I have had other gluten free breadsticks before that were quite good but they were more bulky than these.  This particular brand reminds me of the classic Italian breadstick – thin and long.  Just the other day, while preparing nibbles for entertaining I was thinking wouldn’t it be great to have prosciutto-wrapped bread sticks on the table.  Alas, I only knew of smaller gluten free types so it was a no go.  Well, now that problem is solved…whew!These breadsticks are light, crisp and airy.  I enjoyed them all on their own but could see them adorned with prosciutto or even used to navigate through a creamy dip.  I also love the fact that you get 3 individual packages in each box.  Not only is this good for portion control – because I could have easily kept on eating the entire box – but also helps keep them crisp and fresh.
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Keeping the momentum going on my Gluten Free Mike's Favorite Things I came across this review I did not that long ago.  Custom Choice Cereal is most definitely one of my favorite things.  Since my previous review I am actually up to GFM mixes 3 and 4 and will soon be placing an order for 5 and 6 soon.  If you like cereal you will love Custom Choice.  What better gift for the Celiacs in your life than to suprise them with their very own cereal mix this holiday season?  I know what I am asking Santa for this Christmas.

I recently had the opportunity to sample something I had no idea even existed – custom made gluten-free cereal mix from my friends at Custom Choice Cereal.  The company manufactures in a dedicated gluten-free facility so cross-contamination is not an issue…nice.

Getting a custom made cereal could not be easier.  I simply went on their Web site, selected my base from a choice of three (Corn flakes, cinnamon granola, or their Good Morning mix of flax, buckwheat, quinoa, and amaranth).  Next you select your mix-ins from a wide range of dried fruit and nuts.  Fruits first then add move on to the nuts selection.  Finally you give you custom mix a fabulous name and in just a few days you will be enjoying your mix as it is delivered direct to your door.  The process was so simple and quite frankly fool-proof; you are limited only by your personal taste and imagination.

So what did Gluten Free Mike create?  Well, I decided to make two mixes (GFM’s Mix 1 and 2).  The first had a base of corn flakes to which I added raisins, pineapple, pumpkin seed, and hazelnuts.  It was delicious.  Perhaps what I like most about these cereals is that there is really no added sugar (other than the fruit you add).  It took me back to my teenage days when I lived in Europe and food tasted real.  My corn flake mix was crisp and crunchy and when paired with the chewy sweet dried fruits and meatiness of the nuts I was in breakfast heaven.  The next mix had a base of cinnamon granola, that’s right gluten-free granola.  To it I added apples, cherries, pears, and pistachios.  Now this was probably my favorite of the tow because the granola really reminded me of the muesli I thought I would never have again.   Again, no added sugar so you can really enjoy the hint of cinnamon and the full-flavor or all of your mix-ins.

As you create your cereal the nutritional information will update with each item you add so you can get a handle on exactly what you will be consuming – this is a really cool feature and the final label is attached to your package.  If you are looking for a sugary sweet breakfast food…look elsewhere.  If you want a real, natural tasting, healthy option than log-on and create your very own mix.  Are the mixes cheap, well, that really depends on your mix-ins and yes when compared to off the shelve varieties you are probably paying more.  But as the old adage goes You get what you pay for and in this case you get quality.  My mixes were both 12 oz. bags, which when put into perspective are only an ounce and half less than a normal size box of Chex.

I loved my mixes so much I  even had my mixes for dessert after dinner and will be placing another order very soon because my bags are approaching empty.   
 
 
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Continuing with Gluten Free Mike’s Favorite Things here is one from the recent archive.  Quite possibly the best thing about this granola is that it tastes like granola.  Now, I know what your thinking, GFM shouldn’t granola taste like granola?  Well, my friends in a perfect world, yes, but in our sometimes bizzaro gluten-free world we often get items that claim to be like their gluten-filled counterparts but tend to taste completely different – not Deb and Lynne’s.  Think back for a moment to your lunchboxes of yesteryear.  Remember a green foil wrapped granola bar that actually came two to a pack?  This granola tastes exactly like that (to me anyway) though it is wonderfully softer than the bars which could easily destroy your teeth.  Deb and Lynne’s flavors are also a bit more sophisticated than honey and nut.  I really do eat this all the time and love it as dessert by itself or over ice cream.  That reminds me, I have to place a new order.  Do yourself a favor and give this a try.

I recently had the opportunity to sample all three varieties of natural gluten-free granola from Deb and Lynne’s.  They make Simply Cinnamon, Nut n’ But Seeds, and Cha Cha Chai varieties of granola. 

The Simply Cinnamon was really very good.  It was perfectly sweetened with pure maple syrup which made it sweet but was not overpowering.  The granola itself was fantastic.  It was not hard as s rock (which granola sometimes can be) but rather wonderfully soft clusters that held together but alleviated any worry of damaging a tooth on any rock hard bits.  When milk was added, the granola really shined as they milk was quickly flavored with the essence of spicy cinnamon with the hint of maple syrup sweetness.  I also tried the cinnamon variety on some plain vanilla ice cream and it made for a FAB topping that perfectly complemented the creamy texture of the ice cream.  To be even a bit more decadent I added a bit of gluten-free chocolate syrup and was in absolute heaven.

The Nut n’ But Seeds variety was also quite delicious.  It had a great nutty flavor from the assortment of seeds in the mix.  I loved the pumpkin seeds which paired perfectly with the flax, granola, and other nuts in the mix.  This variety was also perfectly sweetened with just a hint of maple sweetness so as not to take away from the complexity of this granola mix.

Finally is their Cha Cha Chai variety which was quite possibly the most unexpected taste sensation of the entire portfolio.  This variety is really where the brand shines because it is so very different from any other granola I have come across to-date.  The chai was terrifically spicy and from the first bite I fell in love with the mix.  I have to be honest, I am not a chai drinker and was a bit hesitant to give this one a go but the taste was so unique (in a very good way) that I just could not help myself and the sample-sized bag was gone in one sitting.  If you are looking for something that has a bit of a spicy kick and changes the breakfast playing field, then I highly recommend giving this one a try.

You can check out Deb and Lynne’s complete product line and learn a bit more about the company on their Web site.
 
 
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Okay, let's get this gluten-free party started.  We are at day 15 in Gluten Free Mike's Favorite Things.  My favorite things are listed in no particular order so number 15 is every bit as good as the coming number 1.

My first (well fifteenth) favorite thing is a new product that I had the pleasure of sampling recently called Kenzoil.  For the uninitiated (as was I), it is a extra virgin olive oil that is mixed with fresh basil, garlic, and herbs.  Now when I was first asked to give this a try I thought what could possibly be so special about a flavored olive oil?  Well, two words sum it up best, TASTE and VERSATILITY. 

First the taste.  It has such a rich basil and herb taste that you notice immediately, followed by notes of garlic and just a wisp of spiciness.  Somehow Kenzoil managed to find an extra virgin olive oil that, while rich in taste, did not overpower the other ingredients making for the perfect balance.  I often find that extra virgin olive oil can sometimes have a very strong pronounced flavor (I often prefer the extra light variety in my recipes) that can take away from the taste of other ingredients it is mixed with.

Now lots of products I have come across say they are versatile.  Well, Kenzoil really delivers on this.  My initial reaction was to have it with some gluten-free bread, which was delicious.  I had it on the table so figured why not try it on some of my broccolini, again delicious.  The next day I had a hankering for some gluten-free pasta and tossed in some Kenzoil…yep, you guessed it delicious.  Even my non-Celiac other half had the pasta (a rarity) and raved about just how good it was.  I tossed in just a small amount of Pecorino Romano cheese and the end result was phenomenal.  I cannot wait until I am entertaining again because I am going to make some gluten-free bruschetta with tomato and fresh mozzarella that I toss with some of the product.

The product is all natural and must be refrigerated to keep it fresh for a longer period.  Yes, it will solidify in the refrigerator but as the product states, simply run it under warm water or, as I did, just put it out on the counter and it will quickly return to its liquid glory.

The product is available online at their Web site which is full of information about the product and also features some great recipe ideas.  For those of you in the Midwest, you can find it at Whole Foods Markets in Michigan (also in specialty stores), Indiana, Illinois, Wisconsin, Minnesota, Missouri, and Nebraska.
 
 
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Forget about raindrops on roses and whiskers on kittens, sorry Julie (though I am a sucker for all things feline).  I thought that I would get into the holiday spirit by having a bit of fun and counting down to Christmas with Gluten Free Mike’s Favorite Things. 

So, starting tomorrow through Christmas I will be featuring one of my personal favorite gluten-free things each day – just in time for those of you wondering what to pick up for the Celiacs in your life.  Forget the 12 Days of Christmas because 15 are far more fun and fabulous, particularly when they are gluten-free.  See you here tomorrow and let's get this gluten-free party started.  Oh, and for my friends celebrating Hanukkah just subtract 13 days from the counter below and for those celebrating Kwanzaa add one day.  Happy holidays to all!
 
 
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Fair is fair and to be fair I can now say that Fairmont Hotels (both corporate in Canada) and Le Montreux Palace have 100% redeemed themselves in my eyes.  Some of you may remember my recent incident where a wayward metal staple made it onto my plate and was served to me.  Well, the hotel promised a full investigation to find out where the staple came from to prevent it from happening again upon my departure and with some gentle prodding of Fairmont corporate (who actually did reach out to me) I received my explanation yesterday from the Director of Operations at the hotel.

Apparently the wayward staple can from a delivery to the kitchen from one of their suppliers who uses that type of staple and who will now not be using staples of any sort on future deliveries.  Somehow one must have gotten loose and along the way hitched a ride on my plate.  To the restaurant’s credit they have also briefed the entire restaurant staff of the incident and will be paying even close attention to the plating of food.

I could not be more pleased for future diners, that the restaurant was able to track down the origin of the object and followed through with their promised due diligence.  Did I think it would actually come to fruition – well yes and no.  I liked to believe it would but did not fully understand the degree to which the restaurant took the incident nor did I think finding the proverbial needle in a haystack would even warrant such a detailed search.  I was clearly wrong and to both Fairmont’s and Le Montreux Palace’s credit they delivered on their word to get to the bottom of this and for that I am truly thankful.

So, while I may have been a bit direct in my post describing the incident I want to be even more direct in giving Fairmont credit where credit is due and thank them for taking the incident seriously AND more importantly finding a way to prevent this from happening to another guest in the future.  Well done Fairmont and Le Montreux Palace.  And for those skeptics out there who think that people are just out to get something take note, all I ever wanted was an explanation and that is exactly what I got – nothing more, nothing less.  So yes Virginia, customer service does still exist.
 
 
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I am going to take my gluten-free hat off for just a moment and stand on my soapbox briefly (I promise to relate my rant to gluten free living at the end).  I don’t know if it is the craziness of the holiday season but I am beginning (read well on my way to) losing faith in the concept of customer service.  Now, I am not just talking about going into a store or out to dinner but rather what seems to be a plague of the I don’t care attitude that is becoming increasingly apparent in more and more of my daily interactions.

I have come to grips that service will never be what it once was but I just don’t get it.  Perhaps I am just living in a dream world but I personally take pride in what I do in my professional and personal lives.  How does the old saying go – Things worth doing are worth doing right?  I get that times are tough but this noticeable decline came about well before the economy entered the proverbial crapper and quite frankly I am tired of excuses.

Don’t get me wrong – there are still shining stars out there that take pride in what they do but they are fast becoming a dying breed.  So, I suppose I will have to live vicariously through old movies and television shows to return to a time where the concepts of pride and service were not the exception but rather the rule.

So what does any of this have to do with being gluten-free – quite a lot actually.  Since I have started my blog and site I have had the opportunity to virtually meet and deal with many GF companies and brands out there.  What do they all have in common?  They are REAL people who take pride in the products they offer and provide real interaction with their customers and wait for it…customer service.  Yes, many of these companies are small (not all though) but it at least gives me some hope that our GF circles yield people who can hopefully turn a profit but never forget why they are in business.  Sure we are a small (but growing) niche but I am happy that not only can I purchase fantastic GF items but more often than not it comes with a virtual smile…free of charge. 
 
 
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So, my partner and I were entertaining a rather famous friend at the new Brasserie du Palace at Le Fairmont Montreux Palace where we were staying – our first time since it rebranded as a Fairmont from previously having been a Raffles (still part of the Fairmont chain). 

Well, this trip proved that there is something about a name.  We are talking about a five star deluxe hotel that charges a rather high premium for what was previously a truly renown level of service.  Now – not so much.  The hotel itself was still pretty much the same with the exception of a garish (and expensive) remodel.  The hotel services are still top shelf – the new design and dining options, not so much.

The gourmet restaurant and bar are now gone replaced by a miniscule lobby bar a remodeled (not for the better) Brasserie.  On this trip we were ignored by a bartender who though it more important to socialize rather than serving customers.  This would be addressed later by the duty manager who graciously apologized for the incident.

On the third night of our stay my partner sat on the bed and it collapsed, clearly having been incorrectly put together which resulted in wooden blocks propping up a corner for two nights until they could properly repair it.  Okay, not really a big deal but rather unexpected.

The piece de resistance came on our final evening while entertaining our friend.  The meal was off to a rough start as the bar could not figure out how to make a Martini.  My poor partner went through three before one was actually drinkable.  But here is where it gets interesting…we were all well into our entrees and I was savoring a rather well-prepared filet de boeuf and was nearly ¾ of the way through it having consumed all of the accoutrements that came with it but suddenly among conversation I spied something that looked a bit like a spice at first but when I looked more closely I noticed that it was…wait for it…a STAPLE.  Yes, a metal un-bent staple that clearly was cooked along with some portion of my meal, the metal having turned a nice dark charred color.  I was shaking and immediately let the manager know who quickly disappeared into the kitchen and return with the chef.  Well, multiple apologies later from a variety of staff an investigation was promised.  The chef maintained that they do not use staples in the kitchen…well, somehow from the kitchen to the table it clearly got in there and truly looked like it had been cooked having lost the shiny patina that a new, unused piece of metal would have.

Needless to say I was beside myself thinking what if I HAD chewed on that piece of metal?  Yes, I am anal about looking at my food (and expirations dates) – always have been.  Thankfully this time it all paid off because my OCD is the only reason I saw the staple prior to ingesting it.

The next morning I was the talk of the town and upon our departure the Head of Operations personally came down to apologize for the incident – which was very much appreciated and I can only hope that their investigation will find out where the foreign object came from.  I can only think perhaps a crate or something that was delivered because the ends of the staple were still straight and not like it had gone through a traditional stapler (for paper).

It was more shocking and unexpected than anything.  I did not eat it so no harm other than my nerves and the restaurant in its defense comped the entire meal which was not necessary as no harm was done and no one else’s meal had any problems.  They need not have done that and I like to believe they will look into the matter so that it will NOT happen again.  I truly hope to hear back from the hotel once their investigation into where the staple came from so that we can ensure that this not happen again in the future.