January 2018

GLUTEN IS GOOD, GLUTEN IS BAD!

“What’s a diet, what’s a lifestyle change, what’s a fad? What’s healthy, what’s not? Is organic better for
you? Is farmed fish OK to eat or should you eat only wild?”

What would our sourdough bread be without the gluten that creates that wonderful texture? Flat and
boring, no stretchy, chewy deliciousness.

But there’s a bunch of folks who are gluten intolerant who miss out. More sourdough for me! How
insensitive! Gluten creates a real issue for them, which details are, well……..TMI

Allergies are something we take very seriously, as they can be life threatening, but most of the time, we
are dealing with preferences, or an intolerance for a specific food.

There’s a lot of other folks who have made a lifestyle decision to avoid certain foods, from wheat flour
to sugar to carbohydrates to processed foods to alcohol. Some people eat only plant-based foods, non-
GMO (Genetically Modified Organism) foods, or are pescatarian or vegan, with many stops in between.
As I’ve recently found out, a GMO is lab created, with a specific outcome in mind, like resistance to a
particular disease, versus good old-fashioned crossbreeding or hybridization that has been going on
since the 1850’s.

What’s a diet, what’s a lifestyle change, what’s a fad? What’s healthy, what’s not? Is organic better for
you? Is farmed fish OK to eat or should you eat only wild? (1.yes and 2.no) There are so many opinions
out there about each and every food we eat that it gives me a headache, so I go back to my simple
mantra, everything in moderation.

All these dietary requirements have created quite a challenge for restaurants. “Hold the pickles, hold the
lettuce, special orders don’t upset us” doesn’t even begin to convey the new way some guests order
dinner. Rewriting the menu comes a little closer.

Recently we had a guest who decided to completely reinvent one of our signature entrees, then didn’t
like her custom-made food, because it didn’t taste good. Duh! The Chef designed the dish to present a
balance of flavors and textures that was attractive and delicious. Don’t piss the Chef off!
Thankfully, most of our guests are much more reasonable, and we take pleasure in accommodating
dietary restrictions and allergies as a part of the daily flow of business.

Sometimes we have to remind ourselves that dining out is a celebration, an everyday one, or a special
occasion, dinner with friends, date night, business. We are celebrating each other, we are celebrating
life, so let’s occasionally cheat on our diets and enjoy the experience. We have enough self-discipline to
get right back to the program in the morning, right?

While I have your attention, check out the oyster specials that we are running for the month of January.
Details on line at www.scottsseafoodontheriver.com.

Happy New Year!
Alan

 

 

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