Brigadeiros, a luscious chocolate truffle with good-for-you ingredients

I have a fascination with Brazilian food.  This might surprise you if your idea of Brazilian food is visiting a churrascaria to eat endless mounds of meat cooked on a skewer.  What would a plant-based eater have in common with a meat-on-a-stick way of eating?

Nope, it’s not about the meat for me.  It’s about the breads, the crepes, the desserts, made without gluten.  Naturally gluten-free, always have been.

But here’s the thing (there’s always a *thing* with me and food)…many of the Brazilian desserts I like best are made with sweetened, condensed milk.  That doesn’t work well for me, so I wanted to find a way around it.  Then I started thinking about how that became the Brazilian way in the first place. How did a processed food become an essential ingredient in the desserts of a country so rich with fresh products, fruits, seeds, nuts?  It was because of World War II food shortages.  Nestle introduced sweetened, condensed milk and cocoa powder to Brazil to compensate for their shortages of fruits and nuts.  Interesting!

Since we aren’t currently short of unprocessed foods, I’m reinventing the Brigadeiro.  My version is free of dairy and refined sugar, it’s technically raw and vegan if that’s how you like to eat.  You can also make it nut free if you prefer. Instead of rolling the truffles in the traditional chocolate sprinkles, I’ve rolled mine in cacao nibs.  You could also roll them in finely shredded, unsweetened coconut.  Any way you go about it, these are decadent, luscious bites of chocolate.  Enjoy!

Oh!  One more thing…there’s still time to enter my giveaway for a signed copy of Michael Pollan’s new book, Cooked.  Click here to enter.

I’m linking this post up with Gluten Free Cat’s Raw Foods Thursdays and Wellness Weekend at Diet, Dessert and Dogs.  Drop by to see all of the goodness folks have shared this week!

Maple Sesame Tofu

Often I hear folks say, “I tried making tofu once and it didn’t work out so well.”  Or, “Tofu has NO flavor, it was like flavorless mush!”

I’m here to save the day, to right the tofu-wrongs of your past! 

See, tofu is actually one of the easiest proteins to cook.  Once you’ve got the basics down, it’s quick, easy, inexpensive…AND it’s going to be full of flavor if you play along with me.  The comment about tofu having NO flavor is accurate, you get to decide what flavor it has by creating wonderful sauces, glazes and marinades.

Today’s recipe is Maple Sesame Tofu which is pan-seared tofu topped with an intensely flavorful sauce.  Well, actually it’s somewhere between a sauce and a glaze.  I’ll share with you step-by-step how I prepare this tofu in hopes it is the recipe that changes your thinking, in hopes you’ll give tofu another chance.

First, you need to drain your extra-firm block of tofu.  Open the package, drain the fluid around it.  Place the tofu in a colander.  I have a rectangular one with a flat bottom I use for tofu, but any colander will work.  Atop the tofu, place something similar shaped, like a saucer and then place something heavy on top of it, like a can of beans.  This will press out liquid.  I let this sit for an hour or so, twenty minutes at a minimum.  Sometimes, in a hurry, I’ll press the tofu as long as time allows, then wrap it in a few paper towels and give it a gentle squeeze.

Second, cut the tofu into cubes.  Mine are about 1/2″ cubes.  Heat a large skillet on medium with just enough toasted sesame oil to cover the bottom of the pan with a light coating of oil.  Not to much, just enough to help the tofu not stick.

Third, put your tofu in the pan.  Toss the cubes often just so they get a nice brown on each side.  This will take only 4-5 minutes total.  It happens quick.

Add the sauce and cook until the sauce has reduced by about two thirds.

If you want the sauce to be more like a glaze than a sauce, this is the time to add just a tablespoon of honey.  This will quickly become a thick, sticky glaze on your tofu.

Remove from heat and serve over rice or my Sweet Potato Japchae.

See, easy!  I hope you’ll give it a try.  It’s seriously good stuff and will dazzle your tastebuds.

Michael Pollan’s Cooked: a review and a signed copy giveaway

Friday evening my favorite fella and I went to hear Michael Pollan speak in Kansas City.  He was speaking in support of his new book, Cooked.

I need to come clean before I tell you about this new book.  I’m a big fan of Michael Pollan.  His book Food Rules was published at a critical turning point in my journey to health.  I read it when I was beginning to realize I had been successful in eating for weight loss, but I had not been successful in acquiring health.  In fact, I had been healthier at 300+ pounds than I was at my lowest weight.  I had been eating lots of food-like-products that were labeled “light” or “nonfat,”  I ate lots of faux meat products, that while plant-based, were far from nutritious and very processed.  But they helped me lose weight, so they must have been good for me, right?  Wrong. Food Rules was one of the books that helped me figure out what I needed to put into my body so I could feel good, take good care of my body and the place I call home.  It’s all connected.

For years now, I’ve had a few of my favorite Food Rules posted on the wall of my office.  They include:

Don’t get your fuel from the same place your car does.

Pay more, eat less.

Eat only foods that will eventually rot.

If it comes from a plant, eat it.  If it was made in a plant, don’t.

Break the rules once in awhile.

That last one is important to me.  If you’ve been reading here long, you know I got my start as a food blogger writing about donuts.  I make no excuses for this, it was my once-a-week way to break the rules.  Then I transitioned to writing about gluten-free sweets, a continuation of my once-a-week indulgence.  While I certainly make healthier choices now when I do choose to break the rules, I still break the rules.  It’s a constant journey for me and Food Rules has been a great travel companion for the trip.

I tell you this so you know I’m not going to deliver a traditional book review here.

I like this new book almost as much as Food Rules.  It is a memoir of sorts of Michael Pollan’s journey to learn to cook using the four elements and his time spent with experts in each area: fire (BBQing), water (braising), air (bread making) and earth (fermenting).  It’s a fascinating look into how we have gotten so far away from traditional cooking and what steps we can take to get back there.

The first chapter of the book, titled Why Cook?, depleted my highlighter.  I finally stopped highlighting and just made a margin note that this chapter was full of important information.  A few things that stood out to me:

Americans spend less time cooking than any other nation.

Millions of people spend more time watching food cooked on TV than they spend cooking for themselves.

Cooking is the most important thing an ordinary person can do to help reform the American food system, to make it healthier and more sustainable.

The following chapters of the book can only be described as hard to put down.  In the midst of a busy weekend, I devoured this entire book.  Something I thought would never interest me, cooking a whole hog over an open fire, became fascinating reading.  My appreciation for fermented foods has only deepened, jars and jars of sauerkraut will be delivered as Christmas gifts this year.  Each section of the book includes a recipe but I wouldn’t describe this as a cookbook, it’s a much deeper look into food and the act of cooking it.

About the bread portion of the book…while speaking on Friday night, Michael Pollan took audience questions.  One of the first was, “What do you think about the book Wheat Belly?”  His response was something like, “I don’t think much about it. I haven’t read it.”  He went on to say he feels gluten is being demonized, that he can’t imagine as many people have a true problem with gluten as are eliminating it.  Then he said it isn’t possible to create an airy loaf of bread without gluten.  Whoa.  (You may recall I heard Alton Brown say something similar.) Right behind my fascination with cultured and fermented foods is a fascination with perfecting gluten-free bread.  I disagree with him on this point but still enjoyed the section of the book dedicated to bread and the love that goes into making bread.  In fact, it has provided information I think will be helpful in my bread-baking adventures.

While thanking Michael Pollan for the impact Food Rules has had on my life, I told him I’m gluten-free (not by choice) and am working hard on creating that perfect loaf of bread.  He was definitely interested and wanted to know what I’m using for flour. We chatted for just a couple of minutes and I left feeling better about his comment that gluten is being demonized.  I think he may be right about that. I worry that gluten-free is a trendy diet for many yet a lifesaving step for many of us.  If nothing else, he has me thinking about how I can help more folks get into the kitchen, whether they have to eat gluten-free or not.  I know not all of you have to eat gluten-free and the wheels are turning over here for me to find a way to reduce the amount of labels placed on food or recipes that is simply healthy.  I don’t think it matters so much what we call healthy food, just that we get into the kitchen and cook it.  I think that’s the point of this book, after all.

So go buy this book, would ya?  If you’ve got an awesome independent bookseller in your town, go get it there.  It’s because of Rainy Day Books, the local store in my area, that Michael Pollan was in town.  I’m grateful for them.

Oh, WAIT!  I’ve got a signed copy to give away…

I got a copy of Cooked signed to give to one lucky reader.  There’s a rafflecopter gizmo below for you to enter.  The winner will be selected on May 20th, 2013 and will have 24 hours to respond to the prize notification. Good luck and happy cooking!
a Rafflecopter giveaway

Kale, Cheese and Onion Enchiladas, Gluten-Free and Dairy-Free!

After all of the Cinco de Mayo celebrating in the last week, I was hesitant to share an enchilada recipe. I thought maybe you were tired of cheesy, saucy, Mexican food.  That could happen, right?

Then I noticed my kale plants had been growing like weeds, very fast-growing weeds!  All of the rain we have had here apparently has fed my kale well and the plants have gone from tiny transplants to robust plants.  Soon I’ll be harvesting kale.  Perhaps you will be, too, and you’ll need lots of recipes to use your kale.  It’s a generous plant, kale, and soon it will be all about kale smoothies, kale salads, kale enchiladas…

These enchiladas come together very quickly and make a great weeknight dinner.  While I’ve used canned enchilada sauce, it can be tricky to find one that is gluten-free.  I recommend The Gluten-Free Homemaker’s Enchilada Sauce if you have a few moments to make your own.  Linda’s recipe is very easy and uses  ingredients common in the kitchen pantry. Make it vegetarian buy using vegetable broth instead of chicken broth and you’re all set!

I’ve used Daiya wedges for cheese in this recipe.  While they do make shredded cheese, I like the flavor of the Jalapeno Garlic Havarti.  I also think shredding the wedges provides a better melting cheese than buying the shreds.

I Ate Here: Karyn’s on Green, Chicago

I have a list of must-visit vegetarian restaurants, spots all over the country.  I’ve compiled this list based on recommendations from fellow food writers, friends, sometimes complete strangers who I encounter on this crazy journey of mine.  When talking Chicago restaurants, Karyn’s on Green comes up often.  I was excited to have an opportunity to dine there recently.

While on a whirlwind one-day visit to Chicago to celebrate my birthday, I ate my way across town.  It was cold, in the 40′s, and rained most of the day. But I’m not one to give in to a little weather, especially not in a city like Chicago.  Oh, who am I kidding? I could eat way across any city…

Soggy and chilled to the bone, hands full of shopping bags, my favorite fella and I were welcomed into Karyn’s.  We were on the early end of dinner, so the restaurant wasn’t full.  We were indulged in my request for a table near the windows.  I had a sneaking suspicion I would want to take photos of the food, the light streaming in the tall windows on the front of the restaurant was gorgeous.  It’s a beautiful space, airy and open, white tablecloths, tables that aren’t crowded together, a large bar area.

We started off with cocktails.  Isn’t this fruity margarita concoction pretty? 

While perusing the menu, I noticed only one gluten-free entree on the completely vegan menu.  We decided we would piece together a meal of starters and sides instead.  I actually prefer this to ordering just one dish, as I get to try out more of the goodness.

We started with the aged cheese platter.  If you go to Karyn’s for no other reason than this cheese platter, it will be worth the trip.

Five flavors of cheese were on the platter.  One of the green wedges was a cheese made with kale.  You know I was in heaven!  The other green cheese was made with blue green algae.  The cheeses, nut based and raw vegan, are aged a minimum of 3 months.  The cheeses were served with raw crackers, microgreens, a sliced apple and a drizzle of agave.  I could have gone home happy if we had nothing else, but you know we didn’t stop with just the cheese platter.

Next up was the sunflower hummus.  The was one of the creamiest hummus dishes I’ve tried.

We were close to being full at this point but our server said if I was truly a kale aficionado, it was necessary that I try their kale slaw.  So we did.  Another beautiful dish packed with flavor.  I would describe it as more a salad than a slaw.

And because I’m almost as fond of Brussels sprouts as kale, we had the Caramelized Brussels Sprouts in Mustard Vinaigrette.  Wow, were these spicy!  You know that sneaky heat from the little packet of mustard that comes with Chinese take-out?  It was that kind of heat.  Not only did this dish taste great, it cleared my sinuses!

Since it was my birthday, we decided to split a dessert.  There was only one gluten-free option on the day of our visit, the blondie with ice cream. It was a nice way to wrap up a lovely meal at a spot I had long wished to visit.

Karyn’s on Green is located at 130 South Green Street in Chicago, Illinois. 312.226.6155.  You might also like to visit her other spots, including Karyn’s Raw and Karyn’s Cooked.  You’ll find info on those here.

Eat With:  Very minimal caution.  On my visit, the staff seemed very well educated.  Our server took a moment to confirm with the bartender which of their signature cocktails was gluten-free.  The menu is very clearly marked with GF next to all of the gluten-free offerings.  It’s still a good idea to mention to your server what your restrictions are so they can alert the kitchen.

Johnna’s I Ate Here series is not intended as a restaurant review, rather a summary of Johnna’s experience dining out.  You may or may not have a similar experience.  Menu prices, items and ingredients featured were current at the time of writing.  Please read the menu carefully and ask your server for assistance in ordering if you have dietary restrictions. It’s a good idea to call ahead and let the restaurant know of your food needs. 

Bacon Tofu Breakfast Scramble

It’s not every day you see Bacon and Tofu together in a recipe.

But it happens in my kitchen.  Well, it does now that I have Phoney Baloney’s coconut bacon on hand.  I wish I had some eloquent description of it to share with you.  Instead, I’ll just say it’s very bacon-y, but without the oink.  It’s made in a gluten-free kitchen and comes packed in zipper bags, so it’s easy to keep a couple bags in the cupboard.  It’s everything I wished for in bacon. I use it on salads, with Brussels sprouts, on sandwiches.  It’s the first veg-bacon I’ve been comfortable eating.  The ingredients pass muster around here!

And about tofu scrambles…I’m aware they are a stereotypical vegan breakfast dish.  I know some of you may have had a bad experience with a tofu scramble. Sometimes they are not very egg-like at all, sometimes they have very limited flavor.  If you follow this recipe, that won’t be your experience.

I learned a lot about tofu scrambles from Isa Chandra Moskowitz‘s cookbook, Vegan Brunch: Homestyle Recipes Worth Waking Up For.  I’m a fan of backyard eggs, but don’t always have enough eggs from our hens, so tofu scrambles fill in.  Sometimes my favorite fella doesn’t know if he is having scrambled eggs or a tofu scramble if I don’t mention it to him.  It’s all in the seasoning and cooking technique.  And it’s EASY!

Couple of quick things about this dish:  I’ve water sauteed the vegetables, as opposed to cooking them in oil. Here’s a great video from The Wellness Forum on how to water saute.   I’m studying some new-to-me cooking techniques right now and have found that I really enjoy the flavor of vegetables sauteed using this method better than in oil.  The second tidbit is about the sweet potatoes shown in the photo.  I cut a sweet potato into half moons and water sauteed them as well.  There’s not really a recipe, but they make a nice accompaniment to a tofu or egg scramble for breakfast.

Johnna’s Japchae, a new twist on a Korean favorite

I’ve been making this unique variation on a traditional Korean dish at least once a week for the past six months .  I’ve taught it in several culinary classes and even created a single-serving version for my recent 21-day healthy eating program.  Of all of my recipes, this is the one folks rave about the most.  I’ve seen photos shared on Facebook and Twitter, friends begging the person posting for the recipe.  Folks who have tried this dish just can’ t get enough of it.

Don’t take my word for it, here’s what a few of the folks attending my classes have to say about it:

“Loved this!  Delicious and beautiful.  Who’d a thunk you could do that with sweet potatoes?”  –S.H.

“This was ah-freaka-mazing!” –M.B.

“This dish is great.  Even my hubs who doesn’t normally like sweet potatoes loved it!? –M.V.

“I thought I did not like sweet potatoes but had never eaten them like this.  Wow!” –L.A.

“This has become one of our family’s favorite dishes.” –G.M.

“This sweet potato dish changed my life!  We have it on our menu each week and it’s a family favorite.  And the sauce!! It’s incredible.  I can’t say enough great things about this dish.” –R.H.

Are you convinced yet?  Ready to try it?

Here’s the scoop on Japchae: It’s a traditional Korean dish made with sweet potato starch noodles.  The noodles used remind me of glass or cellophane noodles.  They are a style of pasta and are parboiled before being added to a dish.  Japchae includes vegetables stir fried is sesame oil, usually carrots, onion, mushrooms and spinach, and is often topped with beef.  The sauce is made with soy sauce and sugar. Japchae is served hot and cold, usually topped with a sprinkle of sesame seeds.

My variation on this dish starts with a change-up in the noodles.  Instead of using the traditional pasta-style noodles, I’ve used actual sweet potatoes.  I cut them with a Spiral Slicer, the kitchen gizmo I lovingly refer to as The Noodler.

I’ve stuck with the traditional vegetables, with only one swap, replacing spinach with kale.  In the sauce, I have swapped out maple syrup for the sugar .  The maple flavor works nicely with the sweet potato noodles.

While traditionally served with beef, this dish looks and tastes great without it.  At a recent flexitarian meals class I taught with Katie of Healthnut Foodie, beef from Parker Farms was used to top this dish. If we want to amp up the protein content of this dish in our meatless home, we top it with maple sesame tofu. I’ll share the tofu recipe soon.  Here’s a sneak peek:

So there you have it, a new twist on Japchae that’s packed with nutrients and flavor.  I hope you’ll try this one and add your name to the growing list of Johnna’s Japchae fans!

Cream of Asparagus Soup, Springtime Comfort Food

Earlier this week I attended a cooking class at one of my very favorite culinary stores, A Thyme for Everything.  The class was taught by Chef Jasper Mirabile and featured a Springtime in Italy theme.

During class, we learned how to make ricotta cheese, a beautiful ricotta citrus tart, chicken Vesuvio and a pasta primavera. But for me, the most intriguing of the dishes was an asparagus soup.

You see, asparagus isn’t a favorite of mine.  Often, I encourage my culinary coaching clients to try a food just once.  Maybe they will like it if it’s prepared in a way that’s new to them.  Maybe the flavor combined with other foods and spices will connect with them.  Yet I’m reluctant when it comes to asparagus.  I need to lead by example, I need to find a way to love asparagus!

But why start with this soup?  Well, it smelled divine in cooking class.  While I couldn’t sample it in class (dairy and chicken stock were used), I knew I wanted to try it based on the smell alone.  Perhaps it was the smell and the ooohs and aaahs of the other class attendees.  Whatever it was, I stopped on the way home from class to buy asparagus and found myself making the first batch of this very late at night immediately following the class.  This week has been packed with asparagus in my kitchen.

This soup did the trick!  After creating several batches of this soup, I’m now officially a fan of asparagus.  I think you’ll enjoy it, too!

Hearty Tomato Basil Soup

This seems an unlikely time of year for comfort food.  Here in Kansas City, we’ve got SNOW in the forecast for the next two days.  Snow.  In May.

So comfort food it is.  And the king of all comfort foods around here is tomato soup and a grilled cheese sandwich.

This is a small batch soup, perfect for a hearty meal for two.  It cooks up quick with ingredients you probably keep in the pantry.  It’s got a little spicy kick and is creamy enough to cling well to a grilled cheese sandwich.

Speaking of grilled cheese, I’ve got a tip to share with you.  Instead of buttering the bread for my grilled cheese, I use vegan mayo.  It browns beautifully and makes a perfect toasted sandwich.  My favorite non-dairy cheese for grilled cheese sandwiches is Daiya cheddar.  I slice their wedge, but am anxiously looking forward to their new slices.

So here ya go, my favorite homemade tomato soup.  Perfect for a snow day, even in May.

Cinco de Mayo Round-Up from My Kitchen

Planning to celebrate Cinco de Mayo this weekend?  I’ve got lots of gluten-free options to share with you from right here in my kitchen!

First up, my favorite variation on Guacamole, Grilled Pineapple Avocado Salad.

Next, a quick and easy way to make tamales with a meatless filling that fools carnivores every time, Jackfruit Tamale Bites.  These can be made ahead of time and frozen, in case you want to get a headstart on your party prep!

If tacos are more your thing, I’ve got a couple options for those, too.  Crockpot Jackfruit Jicama Tacos are almost always on our weekly menu here, but more than tasty enough for a Cinco de Mayo celebration.

And a new variation on tacos in my kitchen,  Sunny Tacos, a sunflower seed-based taco filling.  I’ve shown these with jicama shells, too, but you could use this filling with a lettuce-style wrap or a gluten-free corn tortilla.  Both of the taco recipes I’ve shared work well with whatever shell you like best.

You’ll need a side dish to go with those amazing tamale bites and tacos.   Super Quick & Easy Mexican Rice to the rescue!

After you celebrate with those healthy dishes, you might want to indulge in a little dessert.  How about Margarita Cupcakes?  I had to dig deep in the archives to find these, this recipe was from the first two months of my gluten-free blogging.  I still make these when I’ve got a margarita craving.  These tipsy cupcakes soothe it every time!

Happy Cinco de Mayo and Gluten-Free Mexican Food Fest to all of you!

Asian Edamame Salad

Last night I hosted a dinner party for the first group of folks to complete my 21-Day Spring Into Healthy Eating program.  We had a nine course meal (ten if you count the cocktail), each course representing a different country or region of the world.  Goodness, we ate well!

Our salad course was my Asian Edamame Salad.  It’s a quick and easy salad to put together and perfect for a dinner party, as it can be made a day in advance. In fact, I think it is better after a full day in the refrigerator.  The flavors of the dressing really grab on to the salad ingredients.

A quick note on the salad dressing:  I’ve mentioned using either maple syrup or honey.  If you want a deep, robust flavor, go with the maple syrup.  If you want a light, more spring-like flavor, go with local raw honey.   As warmer weather approaches, I lean more toward honey.  Check back with me in the fall and I’ll tell you I prefer maple syrup.  Both are very good!

I Ate Here: T. Loft, Kansas City, MO

Two of my favorite things, fresh juice and gluten-free baked goods, are now available in one beautiful spot in South Kansas City.  I like this spot so much that you won’t get an even-handed review from me. I’ve got nothing critical to say, just a recommendation that you visit SOON.

T. Loft is located in a small strip mall, close to a QuikTrip gas station.  In an area full of sandwich shops and fast food joints, T. Loft is sort of the opposite.   Healthy eats, tea, juice, no drive-thru. Everything this girl digs!

It’s comfortable inside, sit and chat.

Have a juice.

Or a lentil salad in a cup. (Offered with OR without cheese, this gets a big YAY from mostly-dairy-free me!)

How about a beautiful cheese and fruit bowl?

Or maybe you’d like a gluten-free sweet potato brownie?  Perhaps a chocolate crinkle cookie?

Here’s the really great part:  salads, healthy snacks and more are packed for grab-n-go.  So what I said about the area being filled with fast food restaurants?  It’s possible to run it and grab healthy fast food.  I love this!

The decor is inviting.  The bench that runs the length of the building is adorned with pillows, it’s perfect for chatting with a friend while having a tea.  There’s also a cozy seating area with a sofa.  The light fixtures include galvanized washtubs converted into light fixtures and sparkling chandeliers.  There’s a counter with a few seats at the front crafted from a reclaimed door.

The baked goodies here are all labeled with ingredients.  That’s so handy for folks like me with some dietary stuff going on.  The juices on the menu list the ingredients, so you know what you are getting yourself into.  When I asked about salads and dairy, it was quickly mentioned that if I wanted a salad that wasn’t in the salad case without cheese, they would gladly make one. Eating well is easy here for me!

Everything here is gluten-free, so no worries there.  How nice is that?!? I sampled the brownie and the cookie I mentioned earlier and both were good.  None of that funky gluten-free taste that causes me to avoid many gluten-free desserts offered at restaurants. It’s great when a business owner lives gluten-free and understands the challenges we face eating out.  Big contented sigh of happiness here! That said, there’s no reason only gluten-free people can eat here and enjoy it.  The food is tasty and was enjoyed by my gluten-full friend who met me here. 

There is also tea here, although I didn’t sample any.  At least not yet.  Something like 30 varieties of tea are offered, but you know I stopped at the juice.  If there’s juice with kale in it, not tea will stand in my way.  But I will try the Coconut Almond Latte next time.

If you’d like to read more about T. Loft, there’s an article here and a few Yelp reviews here.  Perhaps the authors were more critical than I’m able to be.  I just can’t find anything to not like about this place, except that I have to drive 30 minutes to get there.

T. Loft is located at 8023 State Line in Kansas City, MO.  At the time this was written, their hours were 7 days a week, 7 a.m. to 7 P.M.

Eat With:  Wild Abandon!  Folks understand gluten-free here and also seem to have a handle on sharing ingredients so you know what’s ok to eat.

Johnna’s I Ate Here series is not intended as a restaurant review, rather a summary of Johnna’s experience dining out.  You may or may not have a similar experience.  Menu prices, items and ingredients featured were current at the time of writing.  Please read the menu carefully and ask your server for assistance in ordering if you have dietary restrictions. It’s a good idea to call ahead and let the restaurant know of your food needs.