The (food allergy) matrix


This Boston Globe article is full of good info about dining out with food allergies, with an emphasis on what certain Massachusetts establishments are doing. Led by chef Ming Tsai, whose child had food allergies, Boston seems to be taking the lead on serving patrons with dietary restrictions, including allergies and celiac disease.

I particularly love the photo of Cambridge’s Puritan & Company chef/owner Will Gilson holding up his giant “allergy matrix” board, which lists which dishes have common allergens like nuts or shellfish. He’s a chef that gets it: “We write the menu so we can remove gluten from almost anything. We thicken sauces with potatoes. We use purees that are vegetable-based, rather than adding dairy. It’s evoked a different style in our cooking.” Nice!

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