Review: Bistro Bella Vita serves up a "Foodgasm" when dishing for patrons with allergies

Boeuf Bourguinonne. Photo courtesy of Jeff Hage, Green Frog Photo.

Some Background

I’ve dined at Bistro Bella Vita upon several occasions, twice, specifically for this review.  I have always been treated with respect and generosity by the Bistro Staff, even when I push my list of allergies and their accompanying strict instructions at my server; and even before I started writing reviews.

In my experience, Bistro Bella Vita has done their food allergy homework and they make it clear that they welcome special diets of any kind.  I know this because they told me as much, and they have gluten-free, lactose-free and vegan menus.  But it is also evident in the presentation of each meal, the tastes and textures on each plate, and the consistent care in the service I’ve received each time.  

The knowledge of the chefs, kitchen and servers are a fundamental, dining-out requirement for anyone with food allergies.  Personally, I also want my food to be made with whole, quality ingredients.  I want it to taste delicious, even if those ingredients are restricted.  There are several dishes on the menu that bring me back to Bistro.  In the case of one particular dish they serve, and according to my dining companion, it is “foodgasmic”.

The Food

That dish is the bœuf bourguignonne, a dish that I love, but one that I didn’t think a restaurant would serve to someone with dairy allergies.  French dishes are sometimes attached to their butter, and the balance of slow cooked flavors is what makes a this French stew so good.  Its advanced preparation can prohibit on-the-spot customization.  Unexpectedly Bistro said, “no problem” when I first ordered it, and I’ve ordered it several times since.

I was lucky to have Jeff Hage, a professional food photographer, with me during my most recent meal there.  I decided to “let” Jeff have the Boeuf Bourguignonne while I tried the sautéed duck breast for a second time.  As I scrutinized and enjoyed my duck, Jeff would make a few wordless utterances as he experienced his beef.  I asked him what inspired each reverent hum and he, a super foodie, started describing some tastes and flavors to me.  Here are two such verbalized hums:

“The mushrooms are roasted just perfectly.  Absolutely perfectly.”

“Oh, I just had a foodgasm.  A little piece of chard found its way in with a bite of the beef.  Oh.  So good.”

An Aside

ASIDE:  I looked up “foodgasm” – I thought it might have made it into the dictionary by now, but it hasn’t.  I did find a fun looking culinary web site, though (currently under construction).  Its called “Foodgasmic.com.  The Cherry Popping Experience.”   I thought that was hilarious.  And apropos.

 More Food

Duck with Steamed Summer Vegetables. Photo courtesy of Jeff Hage, Green Frog Photo.
My duck was also very good.  It came on a bed of perfectly steamed yellow and green haricot verts and summer squashes.  The balsamic reduction mingled with the duck juices that were seeping onto the plate and under the vegetables.  After watching Jeff photograph my dish, I then proceeded to enjoy that mingling.  The meat was nicely cooked to medium/medium-rare, though a bit chewy both times I had ordered it.  Jeff has more experience with duck than I, so I asked him why this might be.  He said that it usually has to do with the duck itself.  If you put two ducks side by side, one might cook into perfect tenderness, while another might be a little rubbery.  This didn’t stop me from enjoying the dish.  It almost didn’t stop me from literally licking my plate.  But alas, we do live in a civilized world with reputations to protect.

The Staff

I would be remiss if I did not mention Erica, our server.  Erica remembered that I tend to drink sparkling water with lime, made sure to get my food allergy card to the kitchen and then back to my wallet, and made my guests (and me) feel comfortable as we discussed my specialized menu.  Kyle, the special events coordinator worked with the Chef to get a recipe for the duck, including a cassoulet, which will be posted in a few days so you can try the duck for yourself.  He also worked with the manager, Brad, and the Chefs to answer questions about their food allergy practices.  I appreciate the time that each of them offered to help Tender Foodies take a comfortable and delicious space at their table.

Many, many thanks to Jeff Hage of Green Frog Photo for his delish pics.  

Bistro Bella Vita’s Food Allergy Practices

Food Allergy Training:  Developed our own internal process.

 
Menu Options:  Gluten-free, Lactose-free and Vegan Menus available.  

 
Gluten-free Options?   Currently no gluten-free pasta or pizza crusts but might develop one in the future.


Comfortable with Nut-allergic Patrons?
Yes, our staff is very well trained and very passionate about accommodating all guests and their allergies.
 

Dedicated Fryer?  No, we only have one fryer therefore suggest against fried foods that must be gluten free.

 
Dedicated allergen-free prep area?  
All prep areas are washed with health department approved cleaners.
We use freshly washed equipment prior to cooking dishes with specific allergies. We change cutting boards, knives, pans and other dishes.  We make sure that all food is prepped on clean surfaces and is not within distance of foods that contain common allergens.  Staff members change gloves prior to preparing an allergen-free meal.  Our kitchen staff is always aware if there is gluten present in spices, and we don’t use tenderizers, caking agents, or roux’s. We do everything in our power to assure that there are no trace of allergens in dishes that require special attention.


Staff Training?

All employees are well trained and informed of the ingredients of all our products and our food allergy practices.  Our wait staff and management understand the potential for a severe reaction and know what to do if something happens.  If an allergen is mistakenly put on a plate, for example, our staff knows that a clean plate must be used and new dish must be made.  Regular refresher training is given to regular staff and new staff is trained.


How many allergen-free patrons do you see each month?
It would be impossible to give an exact number, but there are easily hundreds of people a month who dine with us who have allergies.


Local Sources?  Yes

 
Organic Sources?  Absolutely.


GMO Products?   We use non-GMO sources whenever possible.

Location

www.bistrobellavita.com

44 Grandville Ave. SW • Grand Rapids, MI 49503 - CLICK HERE FOR OUR GOOGLE MAP

616.222.4600 (voice)
616.222.4601 (fax)

info@bistrobellavita.com

Quinoa Power Breakfast with Cinnamon, Raisins & Strawberries

One thing about quinoa, is that if you make it for dinner, you can make a little extra and use it for a completely different dish the next day.  If you make this tasty Spicy Quinoa, Cucumber, and Tomato Salad, or if you use water for this Quinoa Hash with Cumin and Sweet Peppers, make one more cup of cooked quinoa and put it aside for breakfast tomorrow.

Or simply make a few cups and warm it up for breakfast for a few days in a row.  As Autumn peeks around its seasonal corner, some hearty high protein Inca Gold, can truly be the breakfast of champions, and a fantastic gluten-free replacement for oatmeal.

Recipe

Soak 1 cup of quinoa in water for 5 minutes.  Run through a very fine stainer and rinse until the water is clear.  Put into a medium/large saucepan.

Add to 2 1/4 cups of water and bring the entire mixture to boil. Then cover and simmer for about 15 minutes.  White halos will appear around the grains when the quinoa is done. There needs to be a little liquid in the cereal to soak up the flax seed.

Add in 1/2 cup of ground flax seed.

Add 1/4 tsp. nutmeg

1 tsp. cinnamon

Organic black raisins (my favorite)

And continue cooking for 1 more minute until the flavors are mixed and the raisins warm.

Spoon into bowls and top with fresh, cold strawberries.

Top with 1 or 2 TBS of real maple syrup.  (I mean grade B or C.  No high fructose corn syrup should be anywhere on the label.)

I love the cold, fresh fruit over the hot quinoa.  You can use any seasonal fruit that sounds good to you.  Blueberies, raspberries, even peaches.  Any left overs will keep 2-3 days.  Enjoy!  and post your breakfast quinoa favorites!

Recipe: Quinoa Hash with Cumin & Sweet Peppers

The family of enormously chubby ground hogs who live rent-free in my yard, found a way through the fence and into my garden a couple of weeks ago.  They ate nearly everything.   Only a few peppers, most herbs, the arugula (take note, they don't seem to like arugula) and a few tomatoes  survived.   If you understood how much work I put into my garden this year, you'd understand my mood.  This made me blue.  Like purplish blue.  But whenever I get a blow to the spirit, a stint in the kitchen with simple, nurturing recipes makes me human again.  Serving healthy comfort food to people I like, perks me up even more, especially if they enjoy it. 

On The Tender Palate Facebook page, a few Tender Foodies recently asked, "I've never had quinoa!  How do you make it?"  So virtual friends, here is the first of a series of quinoa recipes.

This particular recipe is comforting in summer or winter, and the left overs can be turned into a quick, protein-rich breakfast, too (see below).

What is Quinoa?

Quinoa (say, "keen-wah") is a gluten-free, alkaline grain that is high in manganese, magnesium, copper, iron, phosporous, tryptophan and Riboflavin (Vitamin B2).  Though considered a grain, it is really a seed related to leafy greens like spinach & swiss chard. It has a wonderful nutty flavor and is super tasty in savory & sweet dishes. It also has all 9 of the essential amino acids that we humans need, including lysine, which is important for tissue growth and repair.  Those 9 amino acids make quinoa a complete protein and a fantastic meal.  The Inca Indians called it warrior food, or "Inca Gold" for a reason. 

Rinse & Cook the Quinoa Grain

Rinse 1 cup of raw quinoa in a bowl, then drain using a fine sieve.  Get all of the foam off.  Unwashed, quinoa seeds have a bitter-tasting coating that protects it from being eaten by birds when it is growing in the field.  This coating is called saponin and must be removed before it is cooked and eaten. Most modern quinoa is washed to a degree, so simple rinsing is thought to be adequate.  (More on washing quinoa and its origins).

Toss into a pan with 2 cups of chicken broth* and bring the mixture to a boil.  Reduce the heat, cover and simmer for about 15 minutes, or until a white ring forms around the outer edges of the grain.  Set aside.  This can be done a day or two ahead.

*Vegetarians can also use vegetable broth.  If you use water, you may need to adjust the seasoning.

Ingredients

2 TBS of good, organic olive oil

2 cups cooked organic quinoa

1 cup chopped carrots

1 cup chopped yellow onion

Optional: 2 sweet organic peppers, sliced (purple, red, orange are best.  Green peppers are a little too bitter when cooked for my taste)

1-1/2 tsp. sea salt

2 tsp. ground cumin

1/2 tsp. ground coriander

2 cloves of chopped garlic

Fresh snow peas, ends chopped off

1/2 cup organic chicken broth

1/2 cup chopped fresh basil

Prepare the Vegetables & Make the Hash

In a med/large- sized frying pan, heat the olive oil for a minute or so, then toss in the chopped onions and carrots.  Cook on medium high heat for 10 minutes until the carrot is just tender and the onions are soft.  Add the garlic, 2 tsp. of cumin, 1/2 tsp. coriander and 1 tsp. of sea salt and stir in well.  Add the sliced peppers.  Cook for another 10 minutes, stirring occasionally, until the onion is very tender and a little bit carmelized.

At this point, the pan will be a bit dry.  Don't add oil.  Just add the cooked quinoa and stir in.   Let the quinoa sit on the stove for 1-2 minutes.  If the quinoa starts to get brown, that is great, it will add flavor.  Stir in the 1/2 cup of chicken broth, the remaining 1/2 tsp. of salt and the chopped snow peas.  Cook for 2 more minutes.  Then stir in the chopped basil and cook for 30 seconds or so - just enough time for the flavors to filter through the food.  Taste, adjust and serve hot.

What Do I Do with the Left Overs?

Reheat the Hash with an Egg

If you have left over hash, put a touch of olive oil in a pan, heat it, add the leftover hash and crack an egg or two over it.  Stir in the egg until it's cooked.  It's really good as a hearty breakfast, or as a different, protein rich dinner on night two.

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

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

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

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

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

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

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

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

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

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

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

Pasteurization without representation.  _Ron Paul

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

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

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

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

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

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