Re: Re: Fw: Return to Aqui

[Guest guest]

I don't think it is as simple as having the restaurant "designate a person to make a g-f dish separately when a g-f order would come through" because the restaurant would also need to have all the ingredients used in a g-f dish held separately. I've watched in dismay many restaurant kitchens (and I'm talking here about those restaurants that have separate gf menus and really seem to "get it") as the main item is cooked separately and kept gf, but then the chef just grabs with his/her bare hand the toppings (such as nuts or cilantro) or seasonings etc for the item from open containers used for all the menu items (gf and not)... potentially contaminating the whole "gf" dish due to the high possibility that someone else has already had his/her glutened hand in that open container... Although I eat out with some regularity and haven't had many instances of obvious glutening, I have come to accept that I may very well be glutened at almost every restaurant I eat at and am incurring silent (for now) damage... --Tristan

Sent from my tin can and string. Please excuse mumbling and static.

-----Original Message-----

From: CalicoSue <susan.hersom@...>

Sent: Thu, Jul 15, 2010 7:32 am

Subject: [ ] Re: Fw: Return to Aqui

Hi, ! Thanks for forwarding Aqui's reply. I had also contacted them when they listed on their g-f menu an item that was fried in contaminated oil.

Last time I went to eat there I looked behind the counters to watch the staff make the food. I have to be honest with you that my gut "wrenched" a bit while watching them. It was a pit of cross-contact issues regarding celiac disease! It looked chaotic with food everywhere on the shelves where they were making the dishes, and there were so many staff in such a small space working together (must be that down-the-line preparation he talks about in his email). However, all they would have to do is designate a person to make a g-f dish separately when a g-f order would come through. It's not really a big deal, especially when a g-f person brings along other diners to eat with them (we usually do not dine alone). You would think a restaurant would jump at a chance to raise profits in these tough economic times.

Sue

>

> When I found out that our old favorite Aqui restaurant (now restaurants) has a

> GF menu, I emailed the company about cross-contamination. I received the

> following thoughtful, but ultimately negative response from the Chairman of Aqui

> restaurants about freedom from cross-contamination and whether my wife should

> eat there. Oh well, even if my wife and I can't dine at Aqui, I appreciate Mr.

> O'Mara's understanding of the issue and explanation that a "down-the-line" plate

> preparation strategy could result in cross-contamination.

>

>

> I think that is an interesting point because a single cook/chef in most

> restaurants can be responsible for and ensure the GF make-up of your plate.

>

> -

>

>

>

> ----- Forwarded Message ----

> From: Aqui Cal-Mex <Aqui@...>

> j. hogle <jjhogle@...>

> Sent: Wed, July 14, 2010 11:27:46 AM

> Subject: Re: Return to Aqui

>

>

> Dear ,

>

> We understand and sympathize with the eating restrictions caused by this

> disease. We also have worked hard to provide foods that do not contain gluten

> ingredients to help a customer decide if they can eat at Aqui.

>

> Regarding cross-contamination, we are fairly straightforward. This is a risk at

> Aqui given that we use a down-the-line plate preparation technique versus fine

> dining restaurants who most normally use a station plate preparation system. We

> also doubt that cross contamination is not a risk in these environs but are

> thankful that you have dining choices and have had very good experiences.

>

> All concepts have limitations, and ours is in this area. We hate that we can’t

> be your neighborhood kitchen but must advise you, as we do those with allergies

> to nuts, that it is best to skip us as a choice for your food needs.

>

> We hope that you find our straightforward and very honest answer a sign of

> respect for your issues, and not a lack of caring, because we do work hard and

> have made recipe changes to create additional menu items without gluten

> ingredients, but are stuck by our line system with the problem of

> cross-contamination.

>

> Best,

> O Mara

> Chairman

> Aqui Cal Mex Grills

>