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Restaurant Review, Rodizio Grill

Saturday, June 9th, 2012

I was invited by my friends at Rodizio Grill to check-out their new Stamford location for dinner one evening. Now, I typically am not a “chain restaurant” kind of guy but when I found out that this location was owned by the same owner of the Tri-State area Melting Pot locations I knew that this experience would be different than walking into any old chain. You see, my two experiences at the Melting Pot of White Plains were absolutely amazing from a food allergy and Celiac perspective. These are locations that, while part of a chain, go above and beyond to make sure that all diners, regardless of their dietary restrictions have a safe and delicious experience.

Now the Rodizio Grill was appealing because I am a huge fan of Rodizio-style dining where it is basically a bacchanal of assorted meats that just keep coming and are carved table-side for guests to enjoy. Rodizio dining also means a lavish salad bar with are range of hot and cold selections that could be a meal all on its own. But perhaps my favorite part of Brazilian dining is quite possibly the smallest – the Pão de Queijo. These are absolutely decadent little cheese rolls that are served warm and they are gluten-free by design as they use tapioca flour as their base.

We arrived at the restaurant, which was already buzzing with guests, and were warmly greeted and shown to our table. Perhaps the most astonishing thing was that I was immediately presented with a printed out multi-page version of all of the menu items that were arranged on an allergy-matrix so I could easily scan for items that would not be suitable. Quite frankly, there was only a few items that were off limits. I knew exactly what I needed to avoid at the salad bar, which meats had sauces that contained gluten, and what desserts would be viable options for me. This was quite possible the best allergy guide that I have ever seen and addressed a range of ingredients that could cause problems for diners.

We were then presented with three appetizers consisting of fried polenta, fried bananas, and my beloved Pão de Queijo. The polenta and Pão de Queijo arrived on the same plate and the bananas on their own. Mike, the manager on duty – who was amazing by the way – quickly explained that while the fried polenta and Pão de Queijo were gluten-free, the bananas were not. When I asked about the fryer situation he, without missing a beat, explained how there are dedicated fryers that only fry gluten-free items and the bananas (which had a coating) got their own. This was the same experience I had at the Melting Pot where servers and staff were ALL extremely knowledgeable on food allergies and didn’t have to go get answers – they already had them. It really makes such a huge difference when you can sit back and enjoy a meal because you know that the staff are looking out for you.

I first made my way over to the salad bar and loaded my plate with a selection of items and all of them were delicious. I was seated near the salad bar and could not believe how often staff came by to make sure nothing was running low and constantly refreshed the offerings. The fun part about Rodizio-style dining is that each table gets a wooden cue that is red on one end and green on the other. When you are ready for the parade of meat (and fish) to begin you simply turn it to green and let the main course commence. Once you go green the gauchos begin to arrive with their offerings on large skewers and slice-off whatever piques your interest.

Now on to the main course…

I was amazed at the variety of options that were available. There was everything from various cuts of beef, to chicken (most were not gluten-free because of the marinade), turkey, pork, lamb, fish, and even grilled whole pineapple – there was even chicken hearts on offer but I did not see many takers on that one. If you check out the menu online you’ll see that different locations have different special offerings depending on where they are located and the season. I pretty much tried everything that came out and I have to say that all of the meat was well-prepared and really quite flavorful. The beef cuts were juicy and tender and had just the right amount of simple seasoning to allow the meat to stand on its own. The nice thing about this style of eating is that while you will definitely be full at the end, you are eating small portions over a longer period so you can really sample a range of options over the course of your meal. Not to mention you can eat as much or as little as you like.

For dessert I tried the Brazilian Cream which is a blend of ice cream with your choice of flavor (I had coconut) mixed in to make it more like a soft-serve custardy treat. It was really very good with just the subtle flavor of your desired mix-in. Next time I will definitely be giving the flan a go.

If you are in the Stamford area (it’s just a quick hop from NYC or Westchester) I would definitely recommend giving this Rodizio Grill a try. Their attention to food allergic diners does not waiver and the service was really top-notch. Now for the best part…

My friends at the Stamford Rodizio Grill are giving TWO lucky readers a $50 gift certificate to try Rodizio Grill on your own. Entering could not be easier – just follow the instructions below. Completing each task will earn you a maximum of twenty five entries. Not on Facebook or Twitter? Just click Use Your Email to enter. The two lucky winners will be selected at random on Monday, June 18^th. Please note: The gift certificates are only valid at the Stamford location.

Update: 6/18/12
The giveaway is over. Congratulations to Peter S. and Simran S. who each will receive a $50 gift certificate to Rodizio Grill in Stamford, Connecticut.

Tags: celiac disease, dining out, food allergies, giveaway, gluten free, Melting Pot, restaurants, reviews, Rodizio Grill, Stamford Connecticut
Posted in Celiac, Contests, Dining Out, Gluten-Free, Meals, Restaurants, Reviews | 3 Comments

Lima GF Travel Guide, Part Three, The Food

Sunday, May 27th, 2012

This is the final installment of my Gluten-Free Guide to Lima.

Lima has been called the Culinary Capital of the Americas and let me be the first to tell you that it definitely lived up to the title on my recent visit. Now, I was first a bit apprehensive because of its proximity to the Pacific Ocean which meant that fish and shellfish would likely be plentiful and featured at restaurants throughout the City – and given my shellfish allergy this always makes me a bit antsy. I mean the City is famous for it ceviche after all with entire restaurants dedicated to this popular dish. I need not have worried though as Lima’s amazing culinary scene has quite literally something for everyone and finding gluten- and shellfish-free options.

Now I might speak seven languages but unfortunately Spanish is not one of them – I know, I know. More often than not when I travel I speak the local language but this time I would be outside of my comfort zone. I did however plan in advance and found some great food allergic allergy cards that I ended up printing out and laminating with my shellfish allergy requirements on one side and Celiac disease on the other. I had a native Spanish speaker first look them over to ensure that they conveyed exactly what I would need to communicate to servers and kitchen staff that I would encounter on my journey – and they did. Best of all, they were available free online. Being Italian both me and my mother speak Italian and were actually able to understand far more than I had anticipated being able to when spoken to in Spanish. Hey, you use everything you can when you have to.

So on to the food…

Prior to departure I had asked friends and colleagues who had been or lived there to recommend the not to be missed places that I needed to visit. I managed to compile quite the list but with only six nights and an aggressive sightseeing agenda I had to narrow it down and decided upon place that would give a taste of what Lima had to offer. Also, as many of you know, evening meals were often dictated by how tired we were from the day’s outings – and we were really all over the place trying to take in as much as we could.

Breakfast was a grand affair that we took daily on the roof of our hotel – the Orient Express Miraflores Park Hotel – and was by far the best thing the hotel had to offer (you can read more about that here). Breakfast was an impressive of hot and cold buffet items with made to order options offered just as easily. Basically you could have anything and as much as what you wanted. Fresh fruit, freshly squeezed juices, and fresh baked goods were standouts but perhaps the most exciting thing for me was the inclusion of gluten-free bread that was on offer. It was a rather unique bread, labeled only as “sin gluten” that was thicker and more solid than your traditional gluten-free bread and has a bit of sweetness to it. I was most welcome and paired wonderfully with the eggs prepared a range of ways that I would delight in each morning. I am typically not a big breakfast person but enjoying a full-breakfast while traveling affords me the opportunity to not have stop during the day for a large lunch allowing more time for sightseeing. It makes it much easier to just grab something light while on the move to tide you over until dinner.

Speaking of dinner, here are a few memorable meals I enjoyed while in Lima. I also want to point out that I was never glutened nor did I have to use my Epi-Pen for my shellfish allergy which is always a good thing. Bon Appétit!

On our first evening in Lima we decided to walk to the nearby Larcomar Center which is an impressive upscale outdoor mall that is literally built into the cliff side. It offers a range of shopping and dining options – not to mention the most amazing views of the coast and Pacific Ocean. We walked around and stumbled upon what would turn out to be an amazing Italian restaurant Vivaldino. I have to admit I was a bit hesitant because they did offer quite of bit of shellfish-based options but my concerns were quickly put at ease when I handed our waiter my dining card, which he read completely, and then provided tremendous advice on what would and would not work. I opted for a homemade risotto with porcini mushrooms and Parmesan cheese that was cooked to absolute al dente perfection as my main course and my starter was a simple tomato and mozzarella salad drizzled lightly with olive oil and finished with fresh basil. My mother started with a salad of Brie, pears, sun-dried tomatoes, and arugula which she enjoyed. Her main was a duck magret with wild berry sauce with Portobello mushrooms, prosciutto, and pears au gratin. She raved about this dish which was beautifully presented to boot. Service was flawless even despite the restaurant being quite busy. We would actually end up eating here another evening with me ordering the risotto again – it was just that good. We had a different server but ours was there serving a large party and stopped over to explain my allergies (he remembered) to our new server – very nice indeed.

Our second evening I had our hotel make a reservation at a restaurant that came recommended from a colleague – La Carreta. This is Lima’s proverbial temple to all things meat and it did not disappoint. As you can imagine this was not a problem to do gluten-free. I did of course hand my dining card to our waiter who once again read it completely and, in this case, was able to advise on the potential for shellfish cross-contamination, which was minimal – but all of my requirements were noted and conveyed to the kitchen. I started with an appetizer of thick-sliced grilled bacon accompanied by a wonderfully sweet and tart berry sauce. This was, in a word, amazing. The smokiness of the back brought to the next level by the grill and paired perfectly with the sweetness of the berry sauce that was not at all overpowering and allowed the bacon to really shine. The portions at this place are enormous so sharing would definitely work. My mother started with grilled Chinchulines (intestine) that was presented crackling away over coals when presented at the table. For our main courses, I had the young filet which was pretty much an entire small tenderloin that could have easily fed three hungry people. It was of course grilled to perfect medium with minimal seasoning allowing the true flavor of the beef to shine through. My mother opted for the prime rib which was more of a large rib eye. It too was cooked to perfection but was a bit fattier than my mother had expected but very good nonetheless. We chose a potato rosti, mixed vegetables, and grilled asparagus for our sides – all of which were delicious. I believe (and my mother confirmed) that I attempted to round-off the meal with a chocolate mousse but was in such a food coma by the end of the meal it has become a blur.

The next evening we were exhausted after an afternoon of power shopping our way across Lima so decided to utilize a complimentary meal for two that accompanied my stay at the hotel restaurant Mesa 18 by Toshiro. Now, I actually had no intention of using this because I typically steer away from Japanese restaurants as a rule given my shellfish allergy. While this restaurant is a self-proclaimed Peruvian/Japanese restaurant I was still weary after reviewing their menu. Due to some issues I had while at the hotel I had a meeting with the General Manager of the hotel who had asked if I tried Mesa 18 yet. I explained that due to my allergy and Celiac disease I did not think it would be a good idea and he was instant that the restaurant would be able to accommodate. He was in fact VERY wrong.

One evening, while both tired, we decided to just stay-in and try Mesa 18. It was a proverbial cluster-fu*k from the moment we were seated. Our drink orders failed to arrive after two reminders. I had presented my dining cards to our waiter who was having difficulty understanding – despite them being in Spanish. Felling a bit uncomfortable I asked for the manager who instead sent another waiter who I can only assume was sent because he had a better handle of English but also took my dining card into the kitchen for feedback. Well, the hotel General Manager’s assurance that they could work with my restrictions turned into one, yes one, menu item working for me and that was a chicken in a white wine sauce with vegetables and white rice. Apparently, according to our server, all other meat items, including the filet were pre-marinated in soy sauce which is off limits to me.

Happy that there was at least one thing I could have I was just thankful that I would be eating soon. Unfortunately when the dish arrived it was completely off-putting. A questionable looking piece of chicken was presented with cabbage and a few vegetables. Now, this was not the restaurant going above or making something special – this was actually an existing menu item – which made it even more disappointing. My mother just had the chicken skewers appetizer with a side of Japanese fried rice. Both of which arrived cold and were just average at best according to her. It was an utterly disappointing experience and by far the worst meal I had while in Lima.

The next evening, thankfully, we took-in another recommended restaurant Huaca Pucllana which is located in the actual Pucllana Archeological Zone making for a truly memorable dining experience – particularly at night when the ruins are illuminated. Be sure you make sure you reserve a table on the expansive terrace which provides sweeping vistas of the ruins. It was extremely busy when we visited and service started off a bit lackluster but once the staff got going it did get better. Once again my dining cards were read, understood, and even brought to the kitchen. The menu features a range of options that incorporate Peruvian ingredients. For my starter I had a Three quinoa salad with “solterito” (fresh cheese, onion, tomato, rocoto peppers, fava beans and corn) which was out of this world. Lightly dressed with a tangy lemon dressing that played perfectly off of all the fresh, crisp vegetables this was a home run – not to mention the corn was quite possible the largest I have ever come across. My mother had the green and white asparagus with artichoke tartar, fresh hearts of palm, and basil vinaigrette. She raved about how delicious this was. For my main course I had the Grilled tenderloin in a cilantro sauce with potatoes and white rice that did not disappoint. The meat was cooker perfectly and the cilantro sauce just took it to the next level. My mother had the Paiche filet (fish from the Amazon) served with yucca and plantain with cocona (indigenous fruit) and aji charapita (spicy peppers) chimichurri. The fish was cooked to perfection and the sweet/tart/spicy trifecta made for a very interesting flavor combination that my mother said worked extremely well with the mild flavor fish used. For dessert I had the Chocolate crème caramel with cherimoya (Andean fruit) foam sans the orange croquant that typically accompanied it. The chocolate flan was decadent and the subtle sweetness the cherimoya foam offered capped off a perfect dessert.

Lima is indeed a culinary melting pot incorporating many of the foreign influences that make the City so amazing. There is truly something for everyone from the very simple to food courts to fine dining. If you are less adventurous in the food department there are a host of chains (American and otherwise) but with so many real options it’s best to step outside of your comfort zone while in Lima. I even scored my beloved Pinkberry while shopping one afternoon that came complete with fresh gooseberries and enjoyed that while my mother indulged in a sugar-free Italian gelato as we sipped espresso. One thing is for certain, you will definitely not go hungry while visiting Lima and perhaps some of the most memorable times we had on the journey were while talking breaks at the small cafes that dot the City to enjoy a coffee or cocktail while soaking in the true beauty that is Lima.

Tags: celiac, celiac disease, gluten free, Huaca Pucllana, La Carreta, Larcomar Center, Lima, luxury travel, Mesa 18, Miraflores Park Hotel, Orient Express, Peru, pinkberry, restaurants, travel, travel guide, Vivaldino
Posted in Celiac, Dining Out, Gluten-Free, Meals, Resources, Reviews, Travel | No Comments

North American Society for the Study of Celiac Disease Weighs In

Thursday, May 17th, 2012

The North American Society for the Study of Celiac Disease (NASSCD) invited me to take part in a conference call to release their official statement regarding the recent Domino’s Pizza announcement of their new “gluten-free” crust that, just happens not to be suitable for Celiacs.

Unfortunately, due to a scheduling conflict I could not make the call but did want to share their press release with you. I am in complete agreement with the NASSCD and commend them for taking a stand to help protect those of us for which there is no grey-area when it comes to being gluten-free.

North American Society for the Study of Celiac Disease Comments on Domino’s Pizza ‘Gluten-Free’ Crust Announcement

May 17, 2012 – The North American Society for the Study of Celiac Disease (NASSCD) today announced a call for all restaurants and food manufacturers to properly label gluten-free products to avoid confusion that has the potential to threaten the health of people with celiac disease. View the statement NASSCD also issued this week.

The move comes after two restaurant chains, Chuck E. Cheese and Domino’s Pizza, last week separately announced new gluten-free food product offerings that provide significantly different levels of safety for people with celiac disease.

Celiac disease is a genetically inherited autoimmune condition that can damage the small intestine, and can lead – if untreated – to further serious complications, including anemia, osteoporosis, infertility and even certain cancers. Celiac disease is triggered by the consumption of gluten, a protein found in wheat, rye and barley.

“We want to eliminate the market confusion that has surfaced recently, provide clarifying facts and information about gluten-free labeling to food manufacturers, and ensure the public’s safety,” said Stefano Guandalini, M.D., president of the NASSCD, and founder and medical director of the University of Chicago Celiac Disease Center. “Additionally, there is too much variance from manufacturer to manufacturer.”

(more…)

Tags: Advocacy, celiac disease, Domino's Pizza, Dr. Stefano Guandalini, gluten free, NASSCD, North American Society for the Study of Celiac Disease, Pizza, Standards
Posted in Celiac, Gluten-Free, Products, Restaurants | No Comments

Shades of Amber, Domino’s Pizza and the NFCA

Tuesday, May 15th, 2012

I have been waiting for the proverbial dust to settle a bit regarding the whole National Foundation for Celiac Awareness (NFCA)/Domino’s debacle hit the social media space last week. I was off and on jury duty so was only able to follow the events briefly before heading out in the morning and then once I got home in the evening. Unplugging for a bit actually gave me a bit of time to think about the situation and, in particular, the NFCA’s GREAT Kitchens designation.

First off, let us not forget the championing that the NFCA has done and continues to do on behalf of Celiacs to help raise awareness. That goes without question and I think that Alice Bast and her staff have done a tremendous job. I do however take issue with the GREAT Kitchens program credentialing system at both the Amber and Green designation-levels. I think that the NFCA is well outside of its depth in trying to take on such a large initiative without really being able to effectively monitor or regulate the restaurants participating in their program.

I was actually invited to a virtual press conference the NFCA had to explain the new GREAT designations a couple of weeks ago. I have to say I did find the system a bit confusing – in particular the Amber designation that seemed to not really stand for anything other than, in the words of the NFCA, a restaurant using gluten-free ingredients and has completed staff training to understand the health needs of those with gluten-related disorders. However, these restaurants cannot guarantee an environment free of cross-contamination. This seemed to raise flags and confusion among those on the call only to be magnified when Domino’s and it’s gluten-free crust were announced to be carrying the Amber designation hit the airwaves.

I had trouble wrapping my head around the whole credentialing concept the NFCA has undertaken and tried to get a better understanding of exactly the type of commitment and training was required by those agreeing to take part. To my surprise, and NFCA please correct me if I am wrong, to earn the highest-level of Green, participating restaurants need only have their staff take part in 90 minutes of online training modules. Now this seemed a bit strange to me because there didn’t really seem to be any hard follow-ups or checks that would ensure that restaurants actually not only understood but were following the guidelines consistently. I also question whether, given the complex nature of Celiac disease and the restrictions Celiac diners face, if online learning is the most effective method to use. I mean I can watch 90 minutes of brain surgery but that doesn’t make me a surgeon. Okay, perhaps a bit of a strong example but I don’t expect a restaurant employee to understand the intricacies of Celiac disease after 90 minutes – and quite frankly they have my health in their hands. I was diagnosed more than ten years ago and I am still learning – and that’s with 90,000+ hours of learning.

Add the Amber designation into the mix and well, it really starts to become murky and dilute the seriousness that should be taken when it comes to restaurants understanding the needs and intricacies of safely serving Celiac guests. So this brings us back to the Domino’s gluten-free pizza being not suitable for Celiacs. I did a double-take when I saw that but was thankful that at least they, per the NFCA product messaging, called out that it was definitely not recommended for Celiacs. I would think that for a restaurant to earn even the Amber designation that all franchise employees would be required to take the training module. I just find it hard to fathom that every U.S. Domino’s franchised employee took the Amber certification module (in whatever form it was given) as called out in their credentialing criteria.

In my opinion (and clearly I am not alone) the Amber designation does little to help ensure that an establishment is even remotely safe for Celiac diners. All it does is potentially lull Celiac diners into a false sense of confused security. It still requires us to remain diligent and ask the right questions wherever we dine – gluten-free, gluten-friendly, or otherwise.

The NFCA continues to do great work to help raise awareness for Celiac disease but has perhaps overstepped it’s capabilities in trying to act as an accrediting agency without the infrastructure needed to support and continually maintain that participating restaurants are in fact adhering to the guidelines. The NFCA called this out on the conference call stating they were relying on diners to report back on their experiences at credentialed restaurants as they just didn’t have the capacity to take this on themselves.

My friends over at 1 in 133 have started a petition to Ditch Amber and I encourage all Celiacs to make their voices heard by signing the petition to help the NFCA realize the error of its ways. Cynthia Kupper, Executive Director of the Gluten Intolerant Group (GIG) wrote a tremendous open letter to Alice Bast, Executive Director at NFCA which is definitely worth reading and makes some really excellent points. We, as a community, need to come together on this one because there is already far too much confusion out there when it comes to Celiac disease as the general public is constantly bombarded with the gluten-free FAD vs. the gluten-free reality that is our lives.

Update: May 16, 2012

I received an e-mail from the NFCA yesterday evening that provided additional detail on their GREAT Kitchens credentialing program and to be completely transparent and allow for both sides of the issue to be heard I am sharing it with my readers.

From Jennifer North, Vice President, NFCA:

We are in the process of rolling out our expanded GREAT Kitchens training program, which will be replacing the 90-minute GREAT Kitchens program that we currently have on celiaclearning.com.

We also provide on-site training and consulting (that integrates gluten-free training into a restaurant’s existing training program).

The new training will have five topical modules, PDF checklists and manual and a variety of other tools. We’ve launched our Ingredients module and the remaining modules will be released in a beta version, one by one, over the next 4-6 weeks.

In order to be eligible for the designations, restaurants completing the online training must also complete the appropriate checklists, sign an Agreement of Gluten-Free Intent (which is different language for each designation), submit a sample menu, have a Complaint Policy in place and get a passing score on the corresponding test. The modules are:

Ingredients

Front of House

Back of House

Gluten-Free Guests

Special Diets Overview

Restaurants engaging in training outside of the online program must also complete these processes, or the equivalent.

I thank the NFCA for providing additional details regarding the program. I also had a few additional questions regarding the additional detail they provided that I have e-mailed to the NFCA and will post the answers as soon as I receive them. Stay tuned. Here’s what I asked:

Could you please explain the method of administration and time commitment for restaurants for both the Amber and Green designations?
Are the on-site training and consulting services you referenced add-ons and not a required part of the formal credentialing process?
How is the credentialing of franchises handled? Must each employee at each location take part in the formal training process and subsequent testing and how is this tracked and certified? If not, how is this handled?
Unless a restaurant utilizes your in-house consulting option there is no on-site visit made to any of the restaurants applying for credentialing?
I know that the NFCA mentioned that it is relying on consumers to help monitor participating restaurants via several mediums. After credentialing has been awarded, is there no formal check by the NFCA to ensure that restaurants are complying? How often must a credentialed restaurant re-certify to maintain their designation?

Tags: Alice Bast, amber designation, celiac, Credentialing program, Cynthia Kupper, Domino's Pizza, GIG, gluten free, Gluten Intolerance Group, GREAT Kitchens, National Foundation for Celiac Awareness, NFCA, Pizza
Posted in Celiac, Dining Out, Gluten-Free, Restaurants | No Comments

Lima GF Travel Guide, Part One, The Flights

Tuesday, May 1st, 2012

My trip to Lima was better than I even anticipated. I mean, I knew it was going to be a great trip but was so interested to see how far the City has come since the horrible internal terrorist activity during the 80′s and 90′s which severely damaged the reputation of Lima and Peru. Well, I am happy to report that the Lima of today is a vibrant city that has most deservedly captured the title of culinary capital of the Americas. Lima is very much a city of stark contrasts particularly rich and poor but one thing that is unifying is the warm welcome and sense of pride that its inhabitants have.

To most people, Lima is a just a starting or stopping point before or after a visit to Machu Picchu. I had a feeling that the city had far more to offer so decided when planning a recent trip that I would spend more than a week in Lima – and let me tell you it was the absolute right thing to do.

As a Celiac with a severe shellfish allergy who doesn’t speak Spanish I was a bit concerned about how that would go when dining out but as you’ll soon read, I needn’t have worried about it as things went extremely well thank to just a little bit of planning.

So I thought I would start my report with the flights. People often ask about how I handle my dietary needs, particularly on long-haul flights. Well, being a private pilot, I am a bit of an aviation dork and have long had a love affair with all things aviation-related – particularly airlines. Yes, I am the person who made my mother fly with me to Honk Kong via Dubai (rather than a much quicker non-stop routing) so we could be on the first non-stop from New York to Dubai to try Emirates new service. And yes, it was well worth it.

The first part of this trip report is of course The Flights. I am warning you that this is a pretty comprehensive report on the flights as I am also sharing with some travel boards I frequent where like-minded travel enthusiasts congregate to read exactly these types of in-depth travelogues. So here we go…

I researched various options to Lima and landed on flying LAN Airlines to try their much raved about Premium Business Class service. We’d be flying New York (JFK) to Guayaquil to Lima and non-stop Lima back to New York. I also was very interested in sampling LAN’s gluten-free meal option. I of course do not travel without my gluten-free contingency pack which includes snacks or food items in case of delay or lack of gluten-free options while on the road. LAN’s flights depart late at night to arrive in Latin America early the next morning. LAN recently moved to JFK’s Terminal 8 (American Airlines) and the terminal was actually very busy when we arrived to check-in. LAN has two desks handling business class check-in and while not the fastest process, it was efficient and the agents very pleasant. When checking-in we were told that our flight was delayed but we could go on the non-stop to Lima leaving around the same time we were supposed to leave. I was not too hopeful though because when I made the reservations that flight was sold out – hence our one-stop itinerary. Sure enough, there were no business class seats available so we stayed on our original flight which was now two-hours delayed. Certainly not the end of the world but this would push departure time to around 1:30 a.m. Luckily the same aircraft was the aircraft for our connection so that too would be delayed allowing us to connect as planned. We were presented with invitations to the American Airlines Admirals Club along with two vouchers for $20 each to use at any of the terminal restaurants – though we had already has a lovely dinner prior to arrival so those went unused. The only strange thing was that the monitors confused our flight information with the Lima non-stop so our flight number and destination were correct with the Lima non-stop flight’s departure time (and hour before ours). Likely something to do with the terminal swap. This did not get resolved until shortly before boarding.

The Admirals Club was a pretty standard club that was quite busy but we received four top-shelf cocktail chits and settled in. There is food for purchase along with the standard club snacks and beverages. The lounge does have a good view of flight operations which I always enjoy – though at that hour they were not too frequent. The lounge was supposed to close at 11:30 p.m. but actually remained open until we were called to the gate for boarding which I thought was very nice.

LAN 539
JFK-GYE
767-300ER (with winglets)
Seats: 3J and 3L (Premium Business)

When we got to the gate we were warmly welcomed on-board by a smiling, impeccably dressed crew and took out seats. This LAN aircraft had only three rows of Premium Business in a 2-2-2 configuration and full lie flat seats. The flight attendant serving our side came over and introduced herself and offered champagne, juice, or the famous pisco sour cocktail along with warm nuts – guess what I had? The cocktail was delicious and really helped put you in the mood of your destination and was a very nice touch. We were then presented with menus and wine lists and Bvlgari amenity kits were also distributed. As we were already delayed passengers has the option to just sleep the entire was or enjoy the dinner service. I had to see what my gluten-free meal would be so opted to stay awake for a bit. I also confirmed as soon as I was settled that the meal was actually on-board – a very important tip I always stress to travelers. There is very little that can be done at 35,000 feet if your meal is not on-board so ask nicely once you settle in to confirm. I should also point out that my boarding pass also had my gluten-free meal noted on it which I have not seen before.

Boarding was swift and we were soon on our way to Guayaquil. Flight time would be a quick six hours and twenty minutes. Shortly after takeoff the attendants swung into action and hot towels were distributed. Meal order were taken prior to take off so were served extremely efficiently. Given the delay, a more abbreviated meal service was offered and that was actually most welcome. My gluten-free meal arrived and was actually not that bad. For some reason airline caterers love to make chicken, in some form or another, the gluten-free option.

After dinner I reclined my seat into the bed position and was fast into sleepy land before I knew it. Flight attendants distributed large bottles of water and the cabin was darkened for sleep. The seats are amazingly comfortable and come complete with a real duvet and pillow which really made a difference. I pretty much slept until landing so not sure what transpired or was offered while I was sleeping but pretty much the entire cabin was out cold until landing.Arrival in Guayaquil for transit was super easy.

A LAN representative was waiting and directing to the transit area or customs. The transit area has a quick security check with X-ray and walk through metal detector and we were the let out in the Duty Free Shop and made our way into the terminal. We went to the Diamond Club Lounge. I did find it strange that I had to go to the departure gate to get a lounge invitation but I guess since so many airlines use the lounge they have to track it somehow. Was not a big deal and we were soon enjoying a very nice hot breakfast with amazing fresh coffee. The lounge was really very nice with skylights replicating and outdoor area in one part. Service was excellent and we were soon called to the gate for boarding.

LAN 1631
GYE-LIM
767-300ER (with winglets)
Seats: 2A and 2C (Premium Business)
The flight to Lima was empty in business class – just four of us in the fifteen seats so it felt a bit eerie but again, was warmly welcomed on-board and offered a pre-departure beverage. The attendant servicing our side of the aircraft introduced herself and we were soon on our way. The flight would only be about 2 hours so there would be a quick breakfast meal service. It consisted of fresh fruit, yogurt, assorted cheeses and meats, and a selection of warm breads (none were gluten-free) was offered.

Arrival in Lima was uneventful and we were through customs and immigration very quickly despite having our bags selected for X-ray before leaving the arrivals hall. You push a button and if it’s green off you go, red and you have to just go through one final check that took no time at all really. This was not the first country I have had to push a button in but when I saw the people in front of me all go green I knew I’d be making a pit stop. Upon exiting the arrivals hall we were immediately met by our driver and whisked to our hotel – about 45 minutes away.

The Return

Our departure from Lima was a non-stop flight that departed, you guessed it, after midnight. Having been warned that Lima airport can get a bit crazy we decided to leave for the airport at 8:00 p.m. and it took a good 45 minutes to an hour to get to the airport. Traffic in Lima is extremely congested and when we arrived at the airport we were glad we had given ourselves some extra time. Check-in was fast though I had to smile when the agent asked if one of us would be interested in downgrading as business was oversold – I should have found out was being offered but quite frankly was looking forward to a nice long sleep again – so we declined. Here’s a little tip: when flying internationally while you cannot typically print your boarding pass (because of security and immigration requirements) you can pre-check-in which on LAN is 48 hours in advance. So we had long been checked-in and the agent made a point of noting this. Lounge invitations were issued and we were on our way.

Security was busy but pretty well organized and we were through in no time. Immigration on the other hand took a bit longer and we were again glad that we given ourselves additional time. There is no premium cabin security or immigration at Lima and with most flights north departing around the same time it can get very busy – so give yourself plenty of time.

After immigration we hit the duty free shops for a few items (that are delivered to the jetway for claim prior to boarding) and then headed to the LAN lounge which is the SUMAQ FISA Investments Salon. The lounge was very busy but still had plenty of seating. There was a host of food items and beverages including a fresh squeezed orange juice machine and a staffed complimentary bar. The lounge had an outside courtyard seating area and quiet area with loungers.

LAN 530
LIM-JFK
767-300ER (with winglets)
Seats: 3A and 3C (Premium Business)

Boarding in Lima was pretty chaotic. The flight originates in Santiago, Chile and transit passengers had to deplane and then there was some confusion as they were re-boarded before the Lima passengers were. There was secondary screening for all passengers which was very quick and we were soon boarding after picking-up our duty-free purchases.

The consistent thing about the LAN crews is that they are extremely professional and seem to really enjoy their jobs (at least the crews we had). We were once again warmly greeted and took our seats. Welcome cocktails and nuts were once again offered, amenity kits distributed, along with breakfast menus. The first meal service would be a quick-service dinner (single tray presentation) and breakfast would be either a full breakfast (2 hours prior to landing) or fast breakfast service (45 minutes prior to landing). The full breakfast options were pretty much everything under the sun from omelets and hot options to cereals and fresh fruit. Best of all you could select anything that you wanted to customize it to you preferences. My first meal option was the gluten-free meal and was – you guessed it – chicken. It was not as good as the outbound chicken but the grilled vegetables with it were quite good as was the salad.

Shortly after dinner it was time for bed and I slept through until I was, as requested, awaken for my full breakfast. I opted for an omelet with fresh fruit and a cheese and meat platter. It was very good but I did have use my gluten-free skills to navigate because it was an à la carte menu and there was some confusion as to whether there was a separate gluten-free meal for the second service. Anyway, it was fine because I was able to pick a few simple items that I knew would work for me. Total flight time was 8 hours and 20 minutes.

LAN is definitely a world class airline and their Premium Business Class is a great hard product and service was extremely professional. On the ground they are good but somewhat inconsistent – not really a big deal but it would be nice if their ground service was more on par with their in-flight crew.

Part II: The Hotel is also ready for viewing. Unfortunately TripAdvisor didn’t publish all the photos I submitted but you definitely get a taste for the experience.

Part III: Dining Gluten-Free in Lima will give you a taste of this culinary capital of the Americas.

Tags: Business Class, celiac, Ecuador, gluten free, LAN Airlines, Latin America, Lima, luxury travel, Peru, review, tips, travel, travel guides, trip report
Posted in Celiac, Gluten-Free, Meals, Reviews, Travel | No Comments

Warren’s Foods Condiments

Saturday, April 28th, 2012

My friends at Warren’s Foods sent a sampling of their complete relish and salsa products including Webber’s Original Relish and Louie’s Original Salsa recently to sample. Now I am a huge condiment person but quite frankly there are so many out there that I typically grab whatever piques my interests when I am at the shelf in the market. This usually results in a pretty boring experiences as, well, most salsas and relishes are pretty much all alike. Well, I am happy to report that Warren’s products helped to break the proverbial condiment mold by providing great (and unique) tasting relish and salsa. Not to mention that they are all natural and use no chemical preservatives – nice!

First up is their Louie’s Original Salsa in both mild and hot varieties. The mild had a wonderfully fresh tomato taste that has very subtle spicy undertones – but perfect for those who like their spice-level mild. You really notice how crisp the onion and peppers still remain even after being salsafied. Noted of spicy garlic and a very subtle hint of curry really help to take this salsa to the next level. The Hot variety is indeed hot – so if spicy is not your thing I would recommend sticking to mild. The hot salsa is a similar base to the mild variety with the addition of hot cherry peppers and hot cherry pepper juice. This gives the salsa a really unique hot kick that other salsa typically use jalapeño peppers for. Interesting enough you will not find any jalapeños in these salsas (they save those for their relishes). The heat factor while hot is actually perfectly hot – the kind of spicy that flirts with your palate rather than attacking it. You can still enjoy the full, robust flavors that the salsa delivers.

Their Webber’s Original relishes were incredibly delicious. These are more old time type relishes that had me waxing nostalgic for barbecue memories from my childhood. These are definitely not those emerald green relishes you might be thinking of. These are rich and dark more grown-up type relishes. They are a great mix of peppers, onions, with a hint of sugar, and cider vinegar. The mild variety is their traditional relish and as you move up the heat levels to medium and ultimately hot they add the addition of jalapeños to the mix. The medium is spicy with a good kick but still compliments whatever you put it on. The hot variety is very spicy but still paired well with whatever I threw it on.

Both the salsas and relishes are extremely versatile. I used then on everything from nachos (salsa) to burgers, baked potatoes, grilled cheese – and the list goes on. So if you are looking for condiments to help spice up your lunches and dinners do give these a try. You can check out their Web site for more information and to order right online.

Tags: all natural, celiac, coeliac, condiments, gluten free, Louie's Original Salsa, relish, salsa, Warren's Foods, Webber's Original Relish
Posted in Celiac, Gluten-Free, Products, Reviews | No Comments

NFCA Restaurant Credentialing Program

Wednesday, April 25th, 2012

I was invited by my friends at the National Foundation for Celiac Awareness (NFCA) to take part in a virtual press conference with other gluten-free bloggers and publications as they launched their enhanced GREAT restaurant credentialing program. I found the call to be very interesting and it was helpful to hear first hand and ask questions about the NFCA GREAT restaurant credentialing program.

Essentially the new credentialing will designate participating restaurants by either an Amber or Green designation dependent on the level of training and implementation of certain protocols associated with each level.

While the NFCA is still in the early days of the program rolling out they did mention that the actual policing and feedback on participating establishments will come from the Celiac community itself via various communication methods.

Here is the press release detailing the credentialing program in more depth. The NFCA is seeking feedback on the program so please feel free to comment here or send me an e-mail if you have any questions, comments, or suggestions and I will pass them along to the NFCA.

Tags: celiac, Credentialing program, dining out, gluten free, GREAT Kitchens, National Foundation for Celiac Awareness, NFCA, restaurants
Posted in Celiac, Dining Out, Gluten-Free, Restaurants | No Comments

Gluten Free In Lima Peru

Tuesday, April 17th, 2012

Lima was a truly magical city. It is at the crossroads of becoming a well-established tourist destination on its own versus a pit stop or jumping off point for more well-known destinations in Peru such as Machu Picchu or a diversion from the Galapagos Islands. Lima is a sophisticated metropolis that is a city of distinct contrasts grounded in a rich historical background.

I had no idea what to expect my first time in Lima. People who had heard that I was only going to Lima and not venturing to the highlands seemed to question Why? Well, you see this was a trip for my mother and me to re-start our globe trekking that dates back to my high school days when we would jet off to London for a weekend of theater or Brussels and Amsterdam to shop and dine and more importantly just be together. Mom is a fabulous travel partner in crime and we’d later visit Dubai before it was well known or be ducking the back alleys of Mong Kong in Hong Kong. She is now 73 and has more energy and hutzpah than most people half her age. The past few years saw my father battling for his life against cancer — a battle lost just ten months ago which still does not seem real. My mother was a rock during his illness and devoted every minute and ounce of her being to my father — not once faltering. After more than 50 years of marriage they were still as in love as the teenagers who met long ago. My father’s passing was beyond difficult for my family and my mother in particular. This trip was to make her feel special and rekindle our past travel experiences and make them once again an annual tradition.

My Lima experience was so diverse that I am breaking my travelogue into a few sections: The Flights; The Hotel; and The Sights and Food. Of course the focus for all of the sections will be on my travels as Celiac and shellfish allergic traveler in a country that is not too well-known as a gluten-free friendly locale. So stay tuned in the coming days for the release of each of these sections and I hope you’ll enjoy learning more about this remarkable city.

Tags: airlines LAN, celiac, coeliac, dining out, gluten free, Lima, Orient Express Hotels, Peru, restaurants, tips, travel
Posted in Celiac, Dining Out, Family, Gluten-Free, Meals, Products, Restaurants, Reviews, Travel | No Comments

Gluten Free To, In, and From Lima Coming Soon.

Friday, April 13th, 2012

I have not been posting as frequently as normal because as many of you know I am on the road in Lima, Peru. Sadly my journey to Lima is coming to an end and I have had a truly fabulous time here. I was a bit apprehensive in the food allergy department at first but found this culinary capital of the Americas to be most welcoming to this food allergic diner.

I have been documenting my gluten-free experience from the airline lounges, on-board LAN’s Premium Business Class, some great locales here in Lima, and finally, the return home.

Tags: airlines, celiac, food allergies, gluten free, LAN, Latin America, Lima, luxury hotels, luxury travel, Peru, restaurants, travel
Posted in Celiac, Contests, Gluten-Free, Restaurants, Reviews, Travel | No Comments

Moni’s Natural Sauces and Dressing

Monday, April 2nd, 2012

My friends at Moni’s Natural sent me some of their products to review and I could not have been happier. Those of you from Texas might recognize the name because Moni’s is served at a host of restaurants down in the Lone Star State. After tasting these products it is no surprise why Moni’s has been a successful family business for decades. For those of us outside of Texas we need not worry because Moni’s is distributed across the nation and even has on online store to have their products shipped directly to your door. Being Italian buying jar sauce has long been a no-no and I can hear my mother saying Just make your own – it is so easy. Well, easy as it might be, let’s face it, most of us are leading hectic lives and whipping up a batch of sauce is not always an option. I can honestly say that while there are some good sauces out there very few that are exceptional – many claim to taste like Mom’s but I have found few actually deliver.

I sampled Moni’s famous Tomato sauces: Original and Spicy Garlic Marinara (Arrabiata) and their Famous House Vinaigrette. First up was the Original Marinara which I used as a base for a batch of gluten-free pizza I was making. Of course I had to sample a small spoonful from the jar before using and let me tell you, this sauce is in a class of its own. The first thing you notice is that it tastes fresh. Yes, honest to goodness fresh – which likely stems from Moni’s using all natural ingredients with their ingredient labels reading more like a recipe card than product label. The Original sauce is the perfect balance of tangy fresh tomatoes with the perfect blend of spices. The flavor is enhanced by extra virgin olive which helps take the acidic bite out of the tomatoes.

Next up was the Spicy Garlic Marinara. This was equally as delicious as the Original variety with an added hint of spicy heat. The rich garlic flavor really came through in this sauce and while this was a spicy blend, it was not overly spicy. I decided to bake a couple of chicken breasts in this sauce and then topped them with a bit of sliced fresh mozzarella and grated Pecorino Romano cheese for an impromptu baked chicken parmesan. I used some of the remaining sauce cooked with the chicken to mix with some gluten-free pasta which made for the perfect side dish.

What goes best with great chicken and pasta – why a fresh green salad of course. Moni’s has you covered in the dressing department as well. Their Famous House Vinaigrette is an amazing blend of red wine vinegar, tomatoes, oil, and spices. It is truly a unique flavor combination and I can clearly see why it is indeed famous.

I highly recommend giving Moni’s product a try and I know you will not be disappointed. Check out their Web site to learn more about the company and view their complete product portfolio. You can also find them on Twitter and Facebook.

Tags: celiac, coeliac, Famous House Vinaigrette, gluten free, Marinara sauce, Moni's Naturals, product review, product reviews, Spicy Garlic Marinara (Arrabiata Sauce)
Posted in Celiac, Gluten-Free, Products, Reviews | No Comments

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Posts Tagged ‘gluten free’

Restaurant Review, Rodizio Grill

Lima GF Travel Guide, Part Three, The Food

North American Society for the Study of Celiac Disease Weighs In

Shades of Amber, Domino’s Pizza and the NFCA

Lima GF Travel Guide, Part One, The Flights

Warren’s Foods Condiments

NFCA Restaurant Credentialing Program

Gluten Free In Lima Peru

Gluten Free To, In, and From Lima Coming Soon.

Moni’s Natural Sauces and Dressing

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