BurgerFi: Making It Green Style

Where: BurgerFi, 3000 Wake Forest Road, Suite 100, Raleigh, NC 27609 (near the Trader Joe’s). There is also a location in Cary at 2052 Renaissance Park Place, Cary, NC 27513.

GF Menu: No.

What I ate: Single Natural Angus Burger served “Green Style” with hickory bacon, garlic aioli, white cheddar, and salt & vinegar chips (yes, on the burger). I also tried a “Green Style” 100% Wagyu Kobe Beef Dog with dijon mustard.

How to order it: When placing your order at the counter, let them know you are dining Gluten-Free. My server helpfully informed me that the french fries are cooked in the same oil with the onion rings (which are battered in flour). I avoided the fries.

BurgerFi2

The menu states, “Order any burger or dog in crisp lettuce instead of a bun.”

BurgerFi allows you to “Build Your Best Burger.” For those of us who are adhering to a Gluten-Free diet, this option is ideal. We can choose toppings as we verify whether they are Gluten-Free.

When adding toppings, be sure to ask about the sauces. I inquired about the Bar-B-Q Sauce and learned that it is Cattleman’s. Since I was not certain whether it was Gluten-Free, I decided to pass on it. After looking it up online, I see that the Classic, Smokehouse, and Sweet & Spicy Cattleman’s BBQ sauces are Gluten-Free, but one of Cattleman’s sauces (Golden Honey) is not.

It is important to note that the Veggie Burger is not Gluten-Free (I asked). It is made primarily of quinoa (GF), but my server explained that the recipe also contains panko crumbs (not GF).

What it looks like:

BurgerFi4

The lettuce was satisfyingly cool and crispy, contrasting beautifully with the hearty burger and hickory bacon. As you see here, the cheddar cheese did exactly what quality cheese is supposed to do on a hot burger – melt. There were crunchy salt and vinegar potato chips tucked underneath the burger patty for a flavorful punch. Fantastic!

BurgerFi5

When I saw this 100% Wagyu Kobe Beef Dog listed on the menu, I couldn’t resist trying it. I ordered it “Green Style” with dijon mustard. This is not your average hot dog. Its flavor and tenderness reminded me of kielbasa.

Green Note: The franchise makes a practice of operating its business “Green Style”:

The following note is taken from their menu:

BurgerFi restaurants offer a unique dining experience – one you can feel good about. Each BurgerFi restaurant is built according to environmentally sustainable best practices and includes earth-friendly elements, like chairs that are made from recycled Coke bottles, tables made out of compressed recycled wood and large fans that use 66% less electricity. BurgerFi maintains a low carbon footprint and maintains strict recycling programs for oil, cardboard, bottles and cans. We’re creating an innovative, engaging, and efficient restaurant model that stands for all things BurgerFi. This is our commitment to our earth, to our team members and to you, our valued guests.

BurgerFi3

This dispenser offers recyclable forks, one at a time, promoting less waste.

BurgerFi on Urbanspoon

Published in: on July 21, 2013 at 9:39 pm  Leave a Comment  

Coming Home: Part Deux – Sweet Gratitude

Hello! So much has happened since I last wrote, and I have some wondrous things to share with you:

  • In case you haven’t already heard, Dunkin Donuts has announced that it will offer a new GF cinnamon-sugar donut and GF blueberry muffin on their menu soon. These will be prepared in a dedicated facility and individually wrapped for sale. The global doughnut and coffee company also plans to phase out its foam coffee cups in favor of eco-friendly paper cups made from recycled material. To read more about the launch of the new GF offerings, click HERE.

Addendum: As of February 2014, Dunkin Donuts has canceled plans to release these items. To read more about this, click HERE.

GFDunkinDonuts

Photo credit courtesy Dunkin Donuts. To see more, visit the June 20, 2013 post on the Dunkin Donuts Blog “Behind the Beans”.

  • I usually feature restaurants located in the American South on this blog, but a few weeks ago, I was lucky enough to visit Israel and France. I’d like to show you what I found there. 

Israel surprised me with its Gluten-Free awareness. I bought delicious GF baguettes in the supermarket, and even ordered a full GF Israeli Breakfast at our hotel in the town of Safed. The innkeepers at The Safed Inn can bake GF bread, upon request, and they even use a designated toaster. 

Israel56

A GF dish served at Uri Buri Restaurant, a phenomenal seafood establishment located in Akko, Israel, included shrimp and eggplant noodles bathed in a delicate, savory broth.

Israel103

Inside the “Old City” of Jerusalem, a restaurant offered traditional (naturally GF) falafel and hummus.

Israel153

At a street market in Tel Aviv, a vendor sold locally-brewed ales. Two GF options were available. The one pictured above is a GF mead. The other was a pomegranate cider. I tried both. They were very refreshing!

France8Cropped

In France, I visited the 2013 Trip Advisor award-winning Helmut Newcake, a dedicated 100% Gluten-Free Bakery in Paris. I ordered three items – a financier, a fruit muffin, and a chocolate eclair. Bon bon bon! You and I could eat anything in this case.

  • Speaking of pastries, I baked this Strawberry Rhubarb Gluten-Free pie for July 4th. I was so pleased with this recipe from Dunn Sweet that I am passing it along to you.

Pie4

Does this look GF to you? This was the flakiest, fluffiest pie crust I’ve enjoyed since I was diagnosed with a gluten intolerance seven years ago.

HumblePie5

With this GF pie crust recipe in your repertoire, and the appropriate GF flour in the pantry, you can once again bake a pie from scratch for your family and friends.

  • Over the past three years, many restaurants I have featured on Sweet Tea & Wheat-Free have come and gone. Some of the restaurants that remain, however, are courageously expanding their GF consciousness.

GFNemonde3

For example, Raleigh’s Neomonde Mediterranean Deli has begun offering GF bread and pizzas (pictured above), and bu*ku (also in Raleigh) now offers a Gluten-Free menu. 

  • I’m thrilled to announce that I will be relocating to my beloved North Carolina this summer. I am very grateful for the year I have spent working and dining in Nashville. Music City will always have a special place in my Gluten-Free heart.

Parthenoncrop

Nashville is referred to as the “Athens of the South”. I’ll miss the replica of the Parthenon (complete with a colossal statue of Athena inside) in Nashville’s Centennial Park.

  • Sweet Tea & Wheat-Free is nearing 33,000 views. A heartfelt “Thank You” to all of you who follow, comment, and pass along this resource to others.

A delightful thing happened to me last year while I was shopping at the NC State Farmer’s Market in Raleigh. A beautiful pregnant woman overheard me question a vendor about Gluten-Free items. She asked me if I was gluten intolerant. When I replied “Yes”, she recommended my own blog to me as a resource! I am happy to know that this is how information can be shared. We belong to an ever-growing community of people who care about how our food is made, and how we can support each other.

It is my sincere hope that the GF options posted on this site help you feel inspired, improve your appetite for alternatives to wheat, and encourage you to navigate your own GF quest with savviness and optimism. 

Another restaurant review coming soon…

Café Rakka: Heavenly Falafel

Where: Café Rakka Mediterranean Restaurant, 71A New Shackle Island Road, Hendersonville, TN  37075

GF Menu: No.

What I ate: My dining companion and I shared Hummus, Baba Ghanoush, Mediterranean Salad, Falafel, Pomegranate Iced Tea, and a Mango Lassi

How to order it: Everything is made in-house, from the hummus to the yogurt and cheese. All menu items are made-to-order. When you place your order at the counter, let the server know that you are dining Gluten-Free.

I asked whether their falafel mix (traditionally made of chickpeas or fava beans) contained any flour. The server double-checked with the chef and announced that it was Gluten-Free. Then he graciously offered cucumber slices instead of the pita bread that normally accompanies this dish.

At Café Rakka, falafel are fried in a container that is not shared with any other items.

What it looks like:

The Baba Ghanoush was incredibly light; and to my surprise, it was garnished with pomegranate seeds. Each bite was a little bit sweeter than the last.

After we placed our order, I heard our hummus being blended in the kitchen. It was that fresh. This magical mix contained chickpeas, the Cafe’s own special recipe tahini, and lemon juice, plus a drizzle of olive oil and a touch of colorful spices.

Posted on a signboard above the counter was a list of the different types of hummus you can try in a “Hummus Bar” sampler. Here are some of the flavors I noted that day: Roasted Eggplant, Roasted Jalapeños, Roasted Onions, Spiced Cilantro, Olives, Roasted Garlic, Roasted Almonds, Roasted Mushrooms.

I wish my blog could feature a “Scratch ‘n’ Sniff” button, because I would install one for you here next to this photo. These lightly-browned, crispy-looking spheres with their hypnotizing aroma beckoned me to dig in.

Café Rakka’s homemade falafel were soft and delicately moist inside, with a thin, crispy crust on the outside. These were the closest thing I have had in years to fresh-out-of-the-fryer hushpuppies! I had to remind myself they were Gluten-Free.

This Mediterranean Salad was all about the cheese. Gorgeous blocks of homemade feta were soft, moist, and flavorful. The “About Us” page on the Café Rakka website explains, “Chef Rakka’s family has been renowned cheese, butter and yogurt makers in Syria for more than five generations.” Practice has indeed made perfect.

Green Note: Chef Rakka and his wife, Linda, emphasize the importance of cooking what is fresh and in season. Their website describes their commitment to this philosophy:

[Chef Rakka’s] cooking today continues to reflect that love of fresh food.  Just as he and his father, after a trip to the market in Syria, would bring home only what was fresh that day for his mother to cook, Rakka and his wife Linda decide on the daily menu specials based on what’s available fresh from the market. 

Cafe Rakka on Urbanspoon

Marché Artisan Foods: Brunch Bouquet

As of March 2012, “Sweet Tea & Wheat-Free” has had nearly 20,000 views. Thank you, Readers, from the bottom of my Gluten-Free heart!

Also, I am over-the-moon to report that this Gluten-Free Gal is getting married! In April 2012, I will start a new life in yet another great Southern town – Nashville, Tennessee.

There, I will continue my Quest for Gluten-Free Food in the South.

My family remains in the Triangle Area, and so I plan to return often and continue reviewing restaurants in this area, too.

Regardless of the restaurant location, it is my sincere hope that posting these GF options will help you feel empowered to seek out healthy GF meals for yourself and your families.

So, next up is a review of a Nashville, TN establishment called Marché Artisan Foods. Enjoy!

Where: Marché Artisan Foods, (located near “Five Points” in Historic East Nashville) 1000 Main Street, Nashville, TN 37206

GF Menu: No.

What I ate: Omelette du Jour, Soup du Jour, and Risotto

How to order it: Unless you are ordering at IHOP (where even the omelets are filled with fluffy pancake batter), you can generally feel good about choosing eggs. As always, though, if you are extremely allergic, be sure to ask the server whether the pan or griddle on which the item is cooked has come into contact with any gluten.

When considering a soup or a risotto, always ask the server whether the broths are Gluten-Free. In pre-packaged broths, gluten is sometimes added as a preservative to extend the product’s shelf life.

A note about cheese: I hope I’m not the first person to tell you this. You may already know that blue and gorgonzola cheeses are off-limits to those on a Gluten-Free diet (as their blueness comes from bread mold). But are you aware that some companies use gluten/wheat flour to dust their packaged shredded cheese? Apparently, the gluten helps keep the cheesy shreds from sticking to one another in the bag. So, whether buying cheese to cook with at home, or ordering an item containing shredded cheese at a restaurant, ask your server/chef whether the cheese packaging denotes a risk for those with gluten allergies.

My server checked with the kitchen, and assured me that the broth was made in-house, without gluten, and that the items I ordered were gluten-free.

What it looks like:

Can you see the vapors rising up from this steaming hot, colorful, hearty cup of soup? Cauliflower conversed with green beans, carrots, tomatoes, onions, peppers, and herbs. This soup had texture. The veggies were not soft from over-boiling; they retained their integrity.

I want to take omelet-making lessons from this chef. The form was so light and fluffy, and also cooked to perfection – not runny on the inside, and not burnt on the exterior. It arrived hot-off-the-pan, and each cheesy bite just begged to be combined on the fork with the cool, crispness of the greens, seasoned lightly with a vinaigrette and a sprinkle of sea salt.

Fresh butternut squash, herbs, and parmesan. Sounds simple, right? Due to the expert balance of these ingredients with the risotto, the taste was so rewardingly complex.

Green Note: Marché creates delicious meals using local and seasonal ingredients. Their website contains a page called “Partners & Friends” in which they list their local farm sources for produce, meats, and market goods. You can purchase free-range eggs produced by local hens, artisan chocolates from Nashville’s own Olive & Sinclair, and other culinary delights at Marché.

Marché Artisan Foods on Urbanspoon

Angelina’s Kitchen: Local and Seasonal Delights

Where: Angelina’s Kitchen, 23 Rectory Street on Business 64, Downtown Pittsboro, NC 27312

GF Menu: Yes. Check the dry erase board for GF options and Daily Specials. Angelina’s menu features ingredients that are local and seasonal, so items are updated regularly.

The paper menu includes a key for “GF” and “V”, indicating “Gluten-Free” and “Vegan”. The restaurant also offers Gluten-Free pita bread.

What I ate: Gluten-Free Brown Rice Bowl with Green Chile Beef Stew and Greens Bake + GF Sweet Potato Brownie.

How to order it: Place your order at the counter, confirming with the friendly server that your choice is Gluten-Free.

What it looks like:

A meal I could eat every day…

The Green Chile Beef Stew was made with local green chiles, Cohen Farm local beef, homemade beef broth, with corn, carrots, tomatoes, and black beans.

I especially relished the warm “Green Bake”.  Chef (and Owner) Angelina explained that this menu item is created with fresh local greens (whatever is in season – often collards, swiss chard, kale, arugula, spinach, and always loads of parsley). It is then baked with diced carrots, sauteed onions, and flavorful ricotta, or a special type of Greek gruyere cheese.

Served on a large bed of nutty brown rice, this was exactly what I craved on a chilly day.

This dessert was both GF and Vegan! This unique Sweet Potato brownie came from the brilliant Abilicious Bakery, and was moist, chewy, and lightly spiced.

Green Note: Occasionally, my heart sings when I see a particularly beautiful business model in action. What does this kind of model look like? It looks like Angelina’s Kitchen. It is a model of awareness, in which the business owners’ primary intentions bend purposefully toward community development, public health, and responsible environmental stewardship.

Angelina’s:

1. works with, and promotes (via their website and word of mouth), local farmers.

2. partners with the Carolina Farm Stewardship Association

3. uses compostable cutlery within the restaurant

4. offers recycling bins in order to reduce waste

5. features the work of local artists and offers handmade products for sale (see pic below)

and

6. encourages us all to eat healthy, local, and in season.

Handmade herbal soaps from Anole Nook Farms, Abilicious Bakery Gluten-Free products, a calendar of Pollinators from Debbie Roos Photography.

Angelina's Kitchen on Urbanspoon

Panzanella: Local Commitment

Note: This restaurant is no longer open. After many years of great service, Panzanella closed its doors on December 21st, 2013.

Where: Panzanella, part of the Weaver Street Market Cooperative, in Historic Carr Mill Mall, 200 North Greensboro Street Carrboro, NC 27510

GF Menu: No.

What I ate: Salmon Caesar Chef Salad from the Brunch Menu

How to order it: As always, let the server know you are dining Gluten-Free.

When ordering a salad, make sure that any croutons or accompanying bread items will be left off, and ask the server to check whether the salad dressing contains any gluten.

With grilled meats, it is a good idea to check whether the item has been marinated or seasoned with a mix containing gluten.

After checking with the kitchen, our server assured us that this dish was Gluten-Free.

What it looks like:

A hot-off-the-grill salmon filet rested on cold, crisp romaine lettuce tossed with fresh caesar dressing. This generous salad was then perfectly topped with assorted julienned primavera vegetables, then lightly sprinkled with bacon and grated parmesan.

Green Note: The About Page on their website states,

At Panzanella, we believe that the farmers are the true heroes of today’s culinary scene, leading the way to better food and a better world. On our menus, you’ll find free-range all-natural poultry and pasture-raised beef and pork. All of our meats are raised without antibiotics or synthetic hormones. All seafood served at Panzanella is sustainably raised or caught.

The restaurant also aims to keep it local. The following is taken from a website page dedicated to explaining their commitment to offering local fare:

Our Local Commitment – At Panzanella, we change our menu with the seasons.  This enables us to take advantage of the many products grown and produced locally.  We are committed to serving only sustainable seafood, and when available, we buy pasture-raised pork and beef from local farms.

In summer, the restaurant features “Farm Dinners”, with vegetables, meats, and cheeses from area farms.

Panzanella on Urbanspoon

Simply Crepes: “Mais Oui!”

Crepes originated in northern France and are traditionally made with wheat flour; however, I’m delighted to report that a new restaurant in Raleigh, NC offers buckwheat crepes!

Buckwheat, also called a pseudocereal, is not related to wheat. It is not a grain and does not belong to the grass family, but still produces fruits that can be used to make bread flour.

Where: Simply Crepes, Lafeyette Village, 8470 Honeycutt Rd, Suite 110, Raleigh, NC 27615

GF Menu: Yes! Their menu states,All entrées and desserts can be made with a Gluten and Lactose Free buckwheat crêpe for [an additional] $1.00.”

What I ate: Turkey and Smoked Gouda Cheese Buckwheat Crepe + Chocolate Peanut Butter Creme Buckwheat Crepe

How to order it: Select a crepe from the menu, which currently features about 16 different entrees. Double-check with your server whether or not the contents of that particular crepe are in fact Gluten-Free. Place your order, stating that you want your dish to be prepared in the GF buckwheat crepe.

When we visited, our server asked us, “Are you ordering Gluten-Free based on a dietary preference, or do you have an allergy?” Surprised at this question, we asked why they needed to know. She informed us that the kitchen requires this information in order to take extra precautions when preparing dishes for those with food allergies.

What it looks like:

A warm and savory mountain of thinly sliced turkey, bacon, smoked Gouda cheese, fresh greens, tomatoes, and maple mustard vinaigrette, swaddled in a fresh-off-the-skillet buckwheat crepe.

Why stop at one crepe when you can have two? The crepes are so light and fluffy, I didn’t feel guilty about ordering dessert. I opted for the Chocolate Peanut Butter Creme Crepe. Fresh peanut butter cream, chocolate fudge, bananas, and vanilla ice cream were gift-wrapped in a delicate buckwheat crepe topped with double chocolate sauce and whipped cream.

Green Note: Buckwheat is healthy for your body and the earth. While researching its properties, I found a page titled “The Basics of Buckwheat”, which explains how buckwheat is also a smart agricultural choice for farmers:

Buckwheat has a variety of healthful properties. It’s an excellent plant source of easily digestive protein and contains all eight essential amino acids, so it’s close to being a “complete” protein. Buckwheat is also high in fiber (a big bonus for celiacs), B vitamins and, according to a USDA study, keeps glucose levels in check better than other carbohydrates — which is good news for celiacs who also have diabetes. It’s also said to lower blood pressure and reduce cholesterol.

Buckwheat is hardy, which makes it resistant to damage and therefore relatively inexpensive and easy to grow. Tom Bilek, a Minnesota buckwheat grower, says “buckwheat will grow on anything.” According to the National Buckwheat Institute, Buckwheat is one of the few commercially grown crops that does not use chemicals.

To the Owners and Staff of Simply Crepes, I’d like to say, “Merci Beaucoup!”

Simply Crepes on Urbanspoon

The Wild Cow: Vegan, Vegetarian, & Gluten-Free

Where: The Wild Cow Vegetarian Restaurant, 1896 Eastland Avenue, Nashville, TN 37206

GF Menu: YES! It is now incorporated into their regular menu. Click HERE to view. Here are some important notes from The Wild Cow GF Menu:

  • Items marked “GF” are naturally gluten free and appropriate for those who choose to avoid gluten. However, if you have a gluten allergy, please let us know and we’ll take special precautions to avoid cross-contamination.

What I ate: Green Chili Root Salad, Veggie & Quinoa Bowl, Pinto Bean Nachos, Sweet Potato Tacos, Vegan and GF Local Strawberry Cheesecake

How to order it: The Wild Cow staff advise, “When placing your order, please let us know if you have a gluten allergy.”

What it looks like:

The green chile root salad was a zesty, crunchy treat comprised of leaf lettuce tossed with a house-made green chile Caesar dressing, jicama, beets, & pumpkin seeds.

The Veggie & Quinoa Bowl included grilled vegetables (cabbage, onion, broccoli & carrots) over a bed of organic quinoa, drizzled with green goddess dressing. For a little extra, you can add tofu, tempeh (Wild Cow uses soy tempeh, which is GF, rather than multi-grain), and/or avocado.

The Wild Cow’s nachos were comprised of fresh and seasoned pinto beans, added to organic corn tortilla chips, with brown rice, vegan queso, homemade vegan sour cream, tomato, onions, and homemade salsa.

The Sweet Potato Tacos were a refreshingly novel take on a classic dish. The twist was that their corn tortillas were filled with grilled ginger sweet potatoes, pineapple slaw, and homemade tomatillo salsa, and served with fresh seasoned pinto beans and brown rice. 

I dare you to take a bite of this GF Vegan Strawberry Cheesecake and not sigh. First, because of the overwhelmingly scrumptious taste and texture. Then, because it was both vegan and Gluten-Free. I don’t know how Wild Cow’s pastry chef created this dessert, but it was pure culinary magic.

Also, I’m delighted to report that Wild Cow has begun offering Vegan Gluten-Free treats from Vegan Vee Gluten-Free Bakery for sale in the restaurant and also at the counter. Offerings change daily, but I can personally vouch for the cupcakes, cake, cookies, and brownies – yes, I’ve tried them all, and they are out-of-this-world delicious!

Green Note: The following is taken from The Wild Cow “About” Page:

We opened the Wild Cow to provide delicious, cruelty-free, healthy food to the people of Middle Tennessee…Nearly all of our food is purchased in its whole form, meaning we make almost all of our own sauces, dressings, soup stocks, etc. This means that we can name every ingredient in the food we serve!

The Wild Cow on Urbanspoon

Published in: on October 7, 2011 at 3:42 pm  Comments (3)  

Miel: A Real Honey of a Place

Where: Miel Restaurant, 343 53rd Avenue North, Nashville, TN, 37209, located in the historic Johnson’s Meat Market building in Sylvan Park, Nashville.

GF Menu: No. All meals at Miel are seasonal and made-to-order, so most items can be modified to meet GF needs. Servers will mark “GF” on the ticket so the kitchen staff will know not to plate anything containing gluten.

What I ate: I don’t usually eat this much in one sitting! I have been fortunate enough to dine at Miel twice, so here are descriptions of Miel’s Heirloom Tomato Salad, Diver Scallops, Risotto, PEI Mussels, a Chef’s Choice Veggie Plate, and Chocolates from Around the World.

How to order it: As always, inform the server in advance that you will be dining Gluten-Free. Ask for his/her recommendations from the current season’s menu. Once you have zeroed in on a menu option, your server can double-check with the kitchen to make sure the meal can be prepared Gluten-Free.

When ordering risotto, I asked about the broth in which the rice was prepared. The server assured me the kitchen would use a Gluten-Free vegetable broth.

What it looks like:

This petite potato appetizer was spread with creamy goat cheese, then topped with lightly marinated diced tomatoes and a sprig of parsley.

Gluten-Free sesame rice crackers with a rosemary garnish replaced the usual complimentary bread basket.

The heirloom tomato salad was a colorful Jenga tower, as artistic as it was delicious. Ripe heirloom tomatoes were stacked between house-made fresh mozzarella, basil oil, pinched basil leaves, and balsamic vinegar.

Diver Scallops are hand-picked when they are mature, and are considered a more eco-friendly seafood choice. Because they were never dragged along the ocean bed in a net, they are also less likely to contain sand grit. These plump scallops were pan-seared and served with a scrumptious golden beurre blanc.

In August, Miel’s risotto contained summer squash, zucchini, tomato jam, green beans, confit mushrooms, gruyère and parmesan cheeses, and a basil pistou. By September, in keeping with the changes in harvest, the dish offered roasted butternut squash, spinach, seasonal mushrooms, and white truffle oil.

Prince Edward Island mussels were steamed in a light vermouth broth with whole cloves of roasted garlic, yukon gold potatoes, and chopped tarragon, then topped with a garnish of Thai basil.

A veggie medley of carrots, green beans, onion, cauliflower, eggplant, beans, and potatoes offered fresh farm taste as well as diverse color and textures.

One of the GF dessert options was a selection of five crafted chocolates from around the world. In case you relish cocoa-related details as much as I do, here is the layout (provided on its own printed menu) of this exquisitely pleasurable platter of sweets:

  1. Askinosie White Chocolate Sonoscuso Beans with Trinitario Nibs (34% cocoa butter, Mexico)
  2. El Rey Milk Chocolate, caramel-like, smooth (41%, Venezuela)
  3. Callebaut-Orange Chocolate Ganache
  4. Vintage Plantations, Rainforest Alliance Certified (65%, Ecuador)
  5. Madécasse, dark, strong with mild acidity (75%, Madagascar)

Just when I thought my dining experience couldn’t get any sweeter, the server brought out the final signature touch. Every meal at Miel, ends with a teensie spoonful of local honey!

Green Note: In addition to serving organic, fair-trade, and Rainforest Alliance-certified ingredients, Miel also owns a farm, and reduces the restaurant’s food waste by composting.

The following text is taken from their website:

Miel’s Farm is located steps away from the Cumberland River just 10 minutes from the restaurant in a plot that was used for hog farming decades ago. The rich soil and well-water produce high yields of many heirloom vegetables chosen by Seema [Seema Prasad, Owner of Miel]

Miel Restaurant on Urbanspoon

Pueblo Viejo: Grilled Cheese, Mexican-Style

Where: Pueblo Viejo Mexican Family Restaurant, 107 James J. Freeland Memorial Dr., Historic Hillsborough, NC 27278. This restaurant is set in an historic home at The Shops at Daniel Boone, just off Exit 164.

GF Menu: No.

What I ate: Synchronizada (old-fashioned grilled tortilla sandwich)

How to order it: Can you determine whether a tortilla is made from corn? This is not a fail-safe method, but I think this note from Wikipedia’s entry on the two types of Mexican Tortilla (corn versus wheat) is helpful:

The two versions of the Mexican tortilla have different textures owing to the grains from which they originate: the maize version is somewhat thicker and heartier in texture, while the wheat version is less easily broken, due to its elevated gluten content, and therefore often larger in circumference.

Always double-check with your server to make sure your tortilla is made only of corn (and not wheat, or a blend of wheat and corn).

What it looks like:

Warm corn chips and fresh salsa (with chunky tomato, onion, and cilantro) with a side of fresh guacamole.

This may be my new favorite “grilled cheese sandwich”! Built like a quesadilla, the “Synchronizada” was a hot-off-the-skillet corn tortilla sandwich, filled with melted cheese, grilled chicken, fresh avocado slices, tomatoes, onions, and jalapeno peppers.

Green Note: Pueblo Viejo offers an outdoor garden and patio area with a sound stage for local performances and space for dancing under the stars.

Published in: on September 8, 2011 at 2:41 pm  Leave a Comment  
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