When eating out, don’t be afraid to ask your waiter questions about the food on the menu. Is the striped bass wild or farmed? Are the eggs organic? If the answers are important to you, do not be intimidated and have the waiter ask the chef for a definitive response, if necessary.
Over the weekend, we went to a restaurant that I had read served grass-fed beef. After confirming that the meatballs and skirt steak were indeed grass-fed, the waiter volunteered “We try to be as organic and free range as possible.” (This actually worried me a bit, since “free range” is a very nebulous term; I’ll discuss it later this week.)
A homemade pizza also caught my attention, but, despite the waiter’s declaration of wholesomeness, I wanted to make sure it wasn’t made with bleached flour.
“It’s whole grain,” he said confidently. “The dough comes out dark.”
I shot him a quizzical look that screamed “Uh, that’s what happens when you cook dough!”
“I’ll find out for sure,” he said.
After a quick consultation with the kitchen, he returned.
“They are checking, but the chef told me we use generic all-purpose flour.”
Generic all-purpose flour used by restaurants and other food service operations is going be bleached almost all of the time. Needless to say, I didn’t order the pizza.
About five minutes later, the waiter, on his way to another table, humbly delivered the final verdict.
“It’s bleached flour.”