ETHICAL GOURMET / Remind me to Tell You About the Time I Looked in the Heart of an Artichoke

Dining with a Food Allergy Or Intolerance And Its Consequences  BRYAN LAVERY     Several years ago, we had a patron dining in my restaurant who suffers from severe food allergies. She wisely presented me with a card that listed all the ingredients and food types that she is allergic to. Not only could that move save her life, it makes it easier for any chef to ensure her safety, too. Unfortunately, I have encountered several people through the years who for some reason have abdicated responsibility for their allergies or food intolerances. I was impressed by this diner’s commitment to her own well-being and her consideration and respect for my kitchen. Perhaps if people who suffer with food allergies and in tolerances carried cards detailing the ingredients and food types they react to, it would encourage a firmer understanding and eliminate anxiety on both sides of the kitchen door. Many dining patrons have food allergies or intolerances. Among the most common alle

Curb Your Appetite: Modern Food Trucks — the New Culinary Urbanism in London, Ontario   By BRYAN LAVERY Last year London City Council agreed to get public feedback on a proposed program to allow new-style food trucks. The current bylaw is outdated, because it was drafted to deal with catering trucks, hotdog carts and other vendors that have traditionally been confined to private parking lots and special events. The City revised their initial food truck plan, and proposed a much less restrictive version that balances the interests of stakeholders and encourages a vibrant street food experience for the public. However, there are restrictions. There is expected to be a 25-metre buffer zone separating food trucks from existing restaurants. And don’t expect to see food trucks around the Covent Garden Market, or on Dundas or King Streets downtown. They will also be required to stay clear of schools, which have healthful-food guidelines. There are additional concerns that w

Hunting for the Ultimate Pad Thai H unting for the ultimate pad Thai may be a continuing quest. Most Thai restaurants appeal to a largely Caucasian clientele, which influences many of them to compromise their cuisine by taming the long and gradual development and release of flavour that is a Thai culinary attribute. I am always looking for serious Asian restaurants that make no concessions to Western palates. Even in these enlightened times, they are few and far between. Contrary to common belief, not all Thai cooking vibrates the Scoville Scale (the empirical measurement of detectable heat) and every region in Thailand has its own temperament which is reflected in the cuisine. Despite the advent of the tourism industry in Thailand in the 1960’s, Thai cuisine had no real profile outside of Thailand until the late 1980’s. During 1940’s, as part of a campaign to promote democracy and nationalism in Thailand (formerly known as Siam), and seeking to reduce domestic rice c