This is where we eat, and how. This is by no means an all-inclusive list of the restaurants and food purveyors in West Palm Beach that cater to celiacs, but these are merely the places we have found that work for us. So far.
* Paris Bakery and Cafe (Olive, between Evernia and Datura): I always order the Notre Dame salad because it is both GF and CF (casein free secondary to milk allergy) The tarragon dressing is made in house, GF and fantastic. NO BREAD - if you are dining in, the silverware will come inside the bread basket. Ask for your silverware to be brought to you separately. Avoid soups and wraps obviously, but the eggs (scrambled or omelets) are prepared in a skillet rather than a flat top grill, which should be avoided at all costs. The bacon is pretty sweet, as well.
* Nature's Way Cafe: I only order the curry chicken salad with balsamic vinaigrette dressing, with no adverse effects. I have yet to branch out.
* Joy Noodle: There is a GF menu, and they seem to have a handle on things. I think I had grilled chicken and a bean thread-type noodle. It was good, not great.
* The Breakers Hotel - The Italian Restaurant, Ocean Grill, Seafood Bar, Flagler Steakhouse, Ecco - tell them you have a "gluten allergy," and they will take care of you. That being said, pay attention to what comes out of the kitchen. If you are suspicious about something (e.g., breadcrumb on your child's hot dog) bring it to their attention, and it will be remade. If you order french fries or even corn chips (chips & guacamole), ask for FRESH OIL so they won't be cross contaminated from the fryer.
* Rocco's Tacos: Well, here's the story with their corn chips. They are prepared in the morning in a fryer that will later be used for a variety of items that will contain gluten. The fryers are allegedly drained and cleaned each night. I know that the chances that some cross contamination will occur, but it has not affected us. We are both very sensitive to contamination, and I do believe that our lab results speak for themselves in this case.
* Chick Fil-A: grilled nuggets are okay, as are fries, hash browns, scrambled eggs, and sausage. Ask the person taking your order to "RED FLAG" your food for "Wheat allergies." As stated before, mistakes do happen, so be sure to inspect your food. I have only had one transgression take place with them, but I don't think I ingested anything harmful.
*Duffy's Sports Grill (Clematis and Olive): There is a GF menu, and it's not bad. Most of the wait staff is pretty young, so if you don't feel that they grasp what you really require from them, don't be afraid to bring the manager into the fray. In my experience, they have gone above and beyond what I expected of them to be sure that we could eat safely in their restaurant.
*Chipotle: First of all, try to go during a non-peak time, if that actually exists. Inform the first person on the line that you are CELIAC and GLUTEN FREE, and ask them to change their gloves. This person should be the only person to touch your food, and they will walk you all the way down. It makes no sense for the first person to change their gloves and put your salad in the bowl if they next person who has been touching tortillas all day puts their thumbs right into your bowl. Avoid the green tomatillo salsa, as it has not been listed on their website as GF. And while I'm on the subject, the Chipotle in Boynton Beach on Gateway & Congress is absolutely superb in their snappy and competent response to my request for the glove change. They are impressive, to say the least.
* Joey's Gluten Free Bakery: Found at the West Palm Beach Green Market and now in her very own store, Miss Joey has the most fantastic selection of cookies, breads, and muffins! We have unfortunately been unable to patronize her new dedicated store (on Woolbright in Boynton Beach), but it is on our list. She will even take special orders for cakes, pies, and other heavenly items!!
I am sure there are more, but I just haven't found them yet. Again, this is a very limited list of places where we have enjoyed safe dining experiences.
Cheers!
Sunday, December 29, 2013
Farewell 2013
I talk about our journey with celiac disease to a lot of people. I mean a whole lot of people. I do this not to call attention to myself and my high maintenance diet, but to spark awareness.
There is a whole slew of people who "try" to eat GF, (not an inappropriate use of quotation marks.) These well meaning people are merely attempting to eliminate gluten from their diet (maybe that's the flag they should wave), but they actually make it much more unsafe for us to eat out. They don't really care whether or not their scrambled eggs were prepared on a shared surface... they just order eggs, sans toast. They are perfectly willing to let a dash of soy sauce slide in their vegan spring roll, or excuse a dash of malt in the CORN flakes. (Ahem, Rachel Ray... you are irresponsible and downright dangerous. Jimmy Kimmel, I hope that your children never have to avoid "imaginary" gluten that -- what was that? Doesn't even exist?)
Me, however? If I were to lax my standards for one second and allow one of the above-listed grievances to be ingested, the inside of my mouth would seem as though I ate large shards of glass for lunch whilst shedding HANDS FULL of hair. But never mind me, who cares about me... my son would be violently ill, and who can tolerate even one moment of their child in pain?
For the past two years, we have navigated the murky waters of a gluten free lifestyle, as it is much more than just a diet. This truly involves the support of family, friends and even a community in order to resemble the smashing success that we have experienced.
As of November, 2013, our bloodwork results are as follows: Tissue Transglutaminase level 4. At diagnosis we were 100+, and a normal, non-celiac individual would be anything under 4. NCS and I are both exactly a 4.0. I think that this means that our unrelenting GF standards work.
We only eat in a few restaurants, and we have educated the bejeezus out of many a restaurant manager/owner/waitstaff. We have illuminated the dangers of cross contamination for countless friends, family, and unsuspecting acquaintances. We have probably been subject to many an eye roll or criticism, but we are healthy. If I can protect my child from the looming possibility of gastrointestinal lymphoma, intestinal cancer, peripheral neuropathy, and who knows what else, then I consider our journey thus far a success.
There is a whole slew of people who "try" to eat GF, (not an inappropriate use of quotation marks.) These well meaning people are merely attempting to eliminate gluten from their diet (maybe that's the flag they should wave), but they actually make it much more unsafe for us to eat out. They don't really care whether or not their scrambled eggs were prepared on a shared surface... they just order eggs, sans toast. They are perfectly willing to let a dash of soy sauce slide in their vegan spring roll, or excuse a dash of malt in the CORN flakes. (Ahem, Rachel Ray... you are irresponsible and downright dangerous. Jimmy Kimmel, I hope that your children never have to avoid "imaginary" gluten that -- what was that? Doesn't even exist?)
Me, however? If I were to lax my standards for one second and allow one of the above-listed grievances to be ingested, the inside of my mouth would seem as though I ate large shards of glass for lunch whilst shedding HANDS FULL of hair. But never mind me, who cares about me... my son would be violently ill, and who can tolerate even one moment of their child in pain?
For the past two years, we have navigated the murky waters of a gluten free lifestyle, as it is much more than just a diet. This truly involves the support of family, friends and even a community in order to resemble the smashing success that we have experienced.
As of November, 2013, our bloodwork results are as follows: Tissue Transglutaminase level 4. At diagnosis we were 100+, and a normal, non-celiac individual would be anything under 4. NCS and I are both exactly a 4.0. I think that this means that our unrelenting GF standards work.
We only eat in a few restaurants, and we have educated the bejeezus out of many a restaurant manager/owner/waitstaff. We have illuminated the dangers of cross contamination for countless friends, family, and unsuspecting acquaintances. We have probably been subject to many an eye roll or criticism, but we are healthy. If I can protect my child from the looming possibility of gastrointestinal lymphoma, intestinal cancer, peripheral neuropathy, and who knows what else, then I consider our journey thus far a success.
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