NUTRISPEAK by Vesanto Melina

Sparkling white soup bowls are placed before us, each with a cluster of exotic salad greens at its centre. Our server pours a creamy, green soup into our bowls from an elegant pitcher; the greens become a leafy island. Thus dinner begins: a spring pea velouté, garnished with a lemon-scented baby herb salad. The taste is an exquisite blend of sweet peas, spinach and shallots, the texture smooth.
From our table, we see planes arriving and departing for exotic locations. Some travellers at nearby tables wait between flights. At others, families and couples are recently reunited.
Our entrée is a ragout of organic kale buds and corn with Du Puy lentils, a spring mushroom fricassee, tomato chutney and sliced beets, arranged across our plates like a painting. We finish with a cardamom-scented, bittersweet chocolate dessert. Our vegan meal is low fat, cholesterol-free and suitable for those with allergies to dairy, eggs, fish, or seafood. Every mouthful is a delight.
We are exploring restaurant options for vegetarians, people with food sensitivities, those who need to lose weight, or people with health problems such as cardiovascular disease, hypertension or diabetes. The experience described above took place at the Globe @ YVR.
It can be daunting to dine out when one has health concerns or dietary restrictions. Yet many chefs rise to the occasion and prepare a delicious meal while taking these needs into account. It’s now not unusual to see “Tell us about any special food needs” printed on a restaurant menu.
Some restaurants provide a list of all ingredients for their menu items, or the chef may come to the table to discuss requirements. It takes courage, and preparation, to develop trust in a particular restaurant, when one’s reaction to a hidden ingredient could be anaphylaxis. Clear communication helps, perhaps in advance of your visit.

Tips for safe, healthy dining out:
Begin with an Internet research. Some restaurants post their menus on the Web.
Check sites dealing with allergies or vegetarian options for recommended restaurants in your geographical area and at travel destinations. Google “allergy restaurants” or visit www.vegdining.com/, www.happycow.com/. Vegetarian restaurants offer meals without fish, shellfish, dairy, eggs and other animal products, plus gluten-free items.
Call restaurants at off-peak hours and speak with the chef, owner or manager. Explain your limitations and ask if, and how, the restaurant would handle them.
If allergies are life threatening, speak with the person who will actually prepare your food. You may ask, “Are fresh cutting boards and utensils used to avoid cross-contamination? Is the same oil used to fry various foods?”
Find local restaurants where the staff can get to know you.
Explain your situation. No restaurant wants to be responsible for making a customer ill.
Dine during off-peak hours, when you can have the full attention of the personnel.
When you have a good experience, express your appreciation and tip well.

Vesanto Melina is a registered dietitian and the author of seven food and nutrition classics, including The Food Allergy Survival Guide and Becoming Vegetarian. Her career in nutrition includes a prior role as staff dietitian in Dr. Dean Ornish’s renowned heart disease reversal program. For personal consultations, call 604-882-6782 or email vesanto@nutrispeak.com
www.nutrispeak.com