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

Grilled Peaches with Brown Sugar & Tofutti

While lucky California and Georgia can harvest their peaches as early as May, Michigan has to wait until mid-July.  Now that August is saying bye-bye, we still have September to take advantage of this favorite fruit.  Straight from the tree, they are tasty and juicy.  Another way to eat them is on the grill as a fabulous dessert. 

Ingredients

6 peaches

Safflower, Sunflower, or Organic Canola Oil for brushing

6 TBS of brown sugar

6-8 TBS of Tofutti Non-Hydronenated Plain "Better than Cream Cheese" - Optional. 

(Tofutti is a brand name for non-GMO, dairy-free, vegan cream cheese made from soy.   If you are allergic to soy, do not use this product.  For gluten allergies, please read the statement below.  This peach recipe is just a good without the Tofutti!)

Perhaps a sprinkle of cinnamon to finish it off.

Recipe

Cut each peach in half and remove the stones.  Brush the entire peach with a light coating of oil.  Grill, cut side down for 1-2 minutes on a hot grill so there are beautiful grill marks.  Turn the peach over, sprinkle with brown sugar, then grill the other side, covered for 1 more minute until the sugar melts and is bubbly.

Place each hot peach in a bowl with a dollup of Tofutti on top.  We want the "cheese" to "just" melt.  If you are not allergic to dairy, you can use Creme Fraiche (lucky dogs, although Tofutti is a really, really good subsitute).  Add a sprinkle of cinnamon if you like.  Then enjoy.

Other Allergen Notes

If you have found a dairy-free, soy-free cream cheese, let me know!  We are always looking for great tasting products that serve multiple allergies.

Kosher?  Read more.

Please click this link to see Tofutti's (USA) statement on gluten.

Here is Tofutti's (Canada, no USA statement found) statement on peanuts as pulled from their website on 8/31/11:

Question: Does TOFUTTI® use peanuts in any of their products? If so, how do you make sure that there is no cross contamination?

Answer: Prior to running our products each day, the equipment is specially cleaned under the supervision of a Rabbi to ensure that there is no possibility of dairy contamination. This special cleaning will also take care of any other type of contamination. Our products are made in an ice cream plant where other peanut products are present. We therefore cannot guarantee that there will not be any peanut contamination, no matter how unlikely the possibility. If you feel that the preceding information raises your concerns about the safety of our products regarding peanut contamination, please do not use our products. Safety of our consumers is always our number one priority. If you require further clarification, please do not hesitate to contact us.

Please contact the company directly for any allergen concerns that are unique to you.

Gluten-Free Food Fair in Grand Rapids, May 21

Quinoa (pronouced "Keen-wah"

Find Some Buds & Learn Some Alternatives . . .

How tough is it to live with a gluten-free diet?  How difficult is it to make sure products are gluten-free, that you are choosing the right grains, that you are getting the most taste and nutrition out of alternative grains?  Its tough.  But as the allegen-free community grows, so does the knowledge that we can share.

Registration and Cost

On Saturday, May 21 some great presenters are getting together to help us all learn. You may register for one conference in advance by emailing registration@glutenfreegr.com with your name and address (at least city, state, zip)  to get on the list before May 18th.  Registration will also be available at the door.

Cost is free to attendees.  Vendors will be sampling some of their products, there are door prize drawings, opportunities to purchase products, and cooking demos by gluten-free greats like Marie Catrib's.  Marie will be demonstrating how to make gluten-free bread.  A not-to-be-missed treat!

You may be able to attend multiple conferences as space becomes available.

More information on the web site:  www.glutenfreegr.com

Who, When & Where

HOST: Celiac Ministries of Anchor Baptist Church (thanks, guys!)

WHEN:  MAY 21 from 10:00am - 5:00pm

WHERE:  The DeltaPlex (map)

Conference Schedule

10:15 am Conference 1: Gluten Free 101
Presenter: Anne Lee, RD Dietitian with Schär
This presentation gives the beginner the basic information about foods and ingredients to enjoy on a gluten free diet and those to avoid. Issues of cross contamination, preparing gluten free meals, and how to manage a mixed gluten free and non-gluten free kitchen. The talk will also include practical tips for dining out, social activities, and decoding labels.

Cooking Demo:  10:15am with Kinnikinnick (Pancakes & Syrup)

Cooking Demo:  11:15am with Marie Catrib's (Bread)

11:30 am Conference 2: Celiac and Diabetes
Presenter: Anne Lee, RD Dietitian with Schär
This discussion will cover the nuts and bolts of carb counting gluten free products. How to use alternative grains as low glycemic gluten free menu options, recipes and tips will also be covered.

Cooking Demo:  12:15pm Gluten-Free Sensations (Cheesecake with Chocolate Ganache)

12:45 pm Conference 3: Living Lite
Presenter: Heather Leets, RD Dietitian with Spartan Stores
How can we pack nutrition into the foods that we eat without packing on pounds? This is especially difficult with the high carbs that gluten free flours bring to the diet. The conference will share tips and ideas that will help guide menu planning toward better nutrition.

Cooking Demo:  1:15pm Meijer Dietician, Shari Steinback (Spinach Strawberry Salad; Nu-Val Nutrition Scoring System)

2:00 pm Conference 4: “So . . . What CAN I Eat?”
Presenter: Kathy LeBarre, RD Outpatient Dietitian with Spectrum Health Blodgett Hospital
Adjusting to a gluten free diet can be difficult and certainly has a tough learning curve. This
conference will discuss combining that dietary limitation with others, like dairy, soy, and corn.

• Cooking Demo:  2:15pm... 1 2 3 Gluten-Free (Dessert)

3:15 pm Conference 5: Food Allergies and Gluten Free—
A Review of News Headlines and Facts
Presenter: Lucy Gibney, MD Founder of the brand “Lucy’s”
A board certified Emergency Physician, Dr. Lucy founded the brand “Lucy’s” when her infant son was diagnosed with several very severe food allergies. She operates a “dedicated” gluten free bakery that adheres to the strictest ingredient screening program including an in-house testing lab. Her mission is to provide great tasting, high quality, convenient foods for people with special diets, and their friends and family. “Lucy’s” offers four cookie flavors planning to expand in the near future.
Dr. Lucy will discuss health facts and recent news headlines pertaining to celiac disease, gluten intolerance and food allergies.

Cooking Demo:  3:15 Bonefish Grill (Saucy Shrimp Appetizer; Macadamia Nut Brownie)

Cooking  Demo: 4:15 Willy O's (Surprise!)

4:30 pm Conference 6: Beyond Gluten Free—
Other Natural Solutions to Digestive Disorders
Presenter: Dr. Ben Gillis, DC Speaker for the Foundation of Wellness Professionals
Even though compliant with the gluten free diet, some people have digestive issues that remain.
Acid Reflux, Hiatal Hernias, Ulcers, Irritable Bowel Syndrome, Colitis, and Crohn's Disease are
just a few of the other digestive disorders that affect more than 61 million Americans each year.
This presentation will teach the audience about their causes and symptoms. Then it will
address natural means of improving or even correcting these problems using natural remedies
including vitamins, exercise, stress reduction and nutritional cleansing of accumulated toxins.