Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Moxies Market Mall, Calgary

Rusla

By Rusla
in Meet Up Room

Recommended Posts

Rusla Enthusiast
Rusla
Posted

I was in Market Mall earlier today. I had to get some banking and other stuff done. I saw that the new Moxies was open and as I did not feel like cooking supper tonight, I strolled over to see what they had for me to dine on.

About a month ago I had written to Moxies asking about allergy or gluten-free menu's and the head chef said they took food allergies seriously. I decided I wanted to find out for myself.

Well they were so accomodating you would have thought I was royalty. The hostess went and got the head Chef who told me they would do everything in their power to keep what I ordered gluten-free with clean utensils, grill etc. and then told me things that I could have.

The wonderful young lady, Rebecca, whose section I was in was very dilligent and brought over the manager and together they took my order and gave it to the head chef, Ben.

Then the manager delivered the order to me and he and the assistant manager came by to check on me twice during the meal, to make sure everything was fine and I was okay. Rebecca brought me more water and checked to make sure things were going well and I was feeling okay. Then Ben the Chef came out twice to check and make sure everything was fine and so was I.

There was no rolling of eyes and they were truly wonderful,knowlegeable and pleasant people. That Moxies has been remodeled and decore is nice and subtle, with a great deal of warm and pleasant ambience prevalent.

They received a very nice tip from me because they went out of their way to make sure everything was the way I needed it to be.

I had the grilled chicken with pinapple salsa, wild rice with grilled red pepper and green beans. It was truly delicious.

Sorry this was so long but I just had to rave about their service.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Deej Newbie
Deej
Posted

I'm going to Calgary next week on business so this is wonderful to read.

I have noticed, in the past several years, a general growing knowledge and seriousness about Celiac Disease. When I enter a restaurant (or book a table by phone) it's the first thing I say. I judge whether I'll eat there based on the response. I've walked away from countless establishments because of bad attitudes or menus that appeared suspect or staff who seemed clueless.

Happily, more and more restaurants and staff are taking us seriously. I'm a severe critic. If they gluten me, I let them know and they never get my business again.

Rusla Enthusiast
Rusla
Posted
  • Author

The chef told me they would do everything in their power to keep it gluten free. He also said that there was gluten in the kitchen and they couldn't guarantee that there wasn't particles flying about. That in itself is would be truly impossible to do in a non totally gluten-free kitchen. I let them know that I appreciated him telling me all of that and they tried and were successful because if I had been glutened I would have been sick in less than 5 minutes.

I am glad this is a help to you and hope it will be to others.

2Boys4Me Enthusiast
2Boys4Me
Posted

Rusla, that's great! We don't go out too much anymore, it's tricky with a 6 year old celiac. We pretty much stick to the Crowfoot Chianti, but I'll make a mental note for next time we want a treat.

Thanks for the info. Have you tried that Chinese place south of the Foothills? I think it's on Parkdale or whatever Memorial turns into about 6 blocks east of Shaganappi. Oriental Palace. They had all sorts of things marked off on their menu that they could convert. I stopped in to look at the menu once after I heard they will convert recipes, but we haven't tried it yet.

  • 2 weeks later...
num1habsfan Rising Star
num1habsfan
Posted

I have had good service when I was in a Moxie's in Winnipeg. Same thing, they made sure that I found something gluten-free to eat. i love the fact that they have on the bottom of each page of their menu to mention if you have allergies to say. I even said that I dont like wild rice (because I dont, i think its gross :P) and so they changed it to white rice (and more of it) for me.

Wish I was closer to those restaurants again..but I wont drive 6 hours just for a Moxie's :P

~lisa~

Rusla Enthusiast
Rusla
Posted
  • Author
Rusla, that's great! We don't go out too much anymore, it's tricky with a 6 year old celiac. We pretty much stick to the Crowfoot Chianti, but I'll make a mental note for next time we want a treat.

Thanks for the info. Have you tried that Chinese place south of the Foothills? I think it's on Parkdale or whatever Memorial turns into about 6 blocks east of Shaganappi. Oriental Palace. They had all sorts of things marked off on their menu that they could convert. I stopped in to look at the menu once after I heard they will convert recipes, but we haven't tried it yet.

I haven't been to that one but the HiiBall across from the Foothills will do everything they can to accomodate. My mother and I went there quite often and when I finally had my dx and had to switch things, the owner does his best. He came over and told me that things like wontons are obviously out and ginger chicken or beef are out or anything with noodles but they will change them for rice noodles and eliminate the soy sauce in anything else. Hoisin sauce and Black bean sauce is out because there is soy sauce in them. They make their own black bean sauce so next time we go, I will take my gg tamari and ask them if they will make the black bean sauce using that for me. Also the Silver Inn on 4st makes their coating for ginger beef or chicken out of cornstarch not flour.

2Boys4Me Enthusiast
2Boys4Me
Posted
Also the Silver Inn on 4st makes their coating for ginger beef or chicken out of cornstarch not flour.

Thanks for the tip. I'll be down to one boy for a while this aft and I'll try to get out to the Superstore and Safeway re: where to find the Club House Potato flour.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,477
    • Most Online (within 30 mins)
      7,748
    JA917
    Newest Member
    JA917
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.4k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Mmar
      Refractory Celiac - doctor?

      By Mmar · Posted

      Hello! I have been on a strict gluten-free diet for 20 years after my initial diagnosis, but in July had an endoscopy that showed villous atrophy (but multiple ttgs have all been normal). I have gone through everything in my house to eliminate any gluten and have been eating almost no processed foods, and will be getting a second endoscopy in a month because my GI doctor thinks it could be refractory celiac. She told me that if it’s refractory, I would need to see a “specialist” because she doesn’t know enough.  I live in Philadelphia and the Celiac Center at Jefferson has 0 appointments with any doctors, I keep trying. Does anyone know of either a doctor in Philadelphia that treats refractory celiac or a doctor elsewhere that does virtual appointments to treat refractory? Thank you!
    • knitty kitty
      10 years later, my celiac is progressing

      By knitty kitty · Posted

      @GardeningForHealth, On my journey, I found following the Autoimmune Paleo Diet most helpful in reducing reactions to various foods.  It's very restrictive, but it really helps improve gut health.  It's worth the effort for a few weeks or months. Tea from any grocery store; Tea, organic; Tea, grown in USA, never-sprayed, loose leaf Tea contains TANNINS which can inactivate Thiamin resulting in Thiamin deficiency.  Tannins inhibit the absorption of other vitamins and minerals, especially iron. Tannins can inactivate digestive enzymes.  So drink tea between meals.  Choose a tea with lower levels of tannin, like green tea or Oolong tea.  Oolong tea contains amino acid Theanine which reduces inflammation in the digestive tract. Dairy; Rice, any brand, even after washing 3 times Many people develop Lactose intolerance because damaged villi in the intestinal lining of the digestive tract cannot produce the enzyme Lactase needed to digest the sugar in dairy, Lactose.   Many people with Celiac Disease react to the protein Casein the same as they react to the protein Gluten.  This is because both Casein and Gluten, as well as the protein in rice, carry a similar segment of a protein building block chain (33 mer peptide) that triggers the autoimmune response in Celiac Disease.  Basmati rice is less likely to carry this protein chain and may be better tolerated.  Don't wash rice before cooking.  The added vitamins get washed away.  Some of those grains of rice are extruded vitamins.  They dissolved into the cooking water and are reabsorbed into the grains as the rice cooks. Organic catchup, Potatoes; Tomatoes are a member of the Nightshade vegetables which have been shown to increase gastrointestinal permeability and "leaky gut syndrome."  Potatoes, Peppers and Eggplant also belong to the Nightshades, and should be avoided until healed.  Catsup usually is acidic which can be irritating to the digestive system. Any and all brands of gluten-free breads and dessert items; Cassava flour; Gluten-free flour Often these contain cross contamination with gluten.  @Scott Adams recently posted a new article about this.  Gluten free products are not enriched with vitamins and minerals needed to digest and process them.  They are high in insoluble fiber and saturated fats.  These may also contain microbial transglutaminase, see below. Sausage, Any processed meat These foods contain microbial transglutaminase, a flavor and texture enhancer, called "meat glue" in the food processing industry, which triggers and provokes anti-gluten antibodies to attack the microbial transglutaminase as well as the tissue transglutaminase produced by our own bodies as with Celiac Disease.  We have articles about microbial transglutaminase, too.  Cassava also contains Thiaminase, an enzyme which destroys Thiamin. Cucumbers from a grocery store, but not from my garden, Most apples, Zucchini, Plums Cucumbers, like these other fruits and veggies, contain lots of soluble fiber, pectin, which intestinal bacteria can ferment and then make short chain fatty acids, which are beneficial.  So that's a good thing.  However, commercially produced breeds of veggies and fruits may contain higher levels of pectins than historically home grown varieties.  Excess consumption of pectins can result in gas, bloating and diarrhea.   Bottled spices  There's an article (perhaps @Scott Adams can help us find, please) about how some spices can cause gastrointestinal symptoms. Gluten-free dairy-free ice cream These can cause reactions if one reacts to oats.  Products made from nuts or nut milks may contain high levels of lectins which are hard to digest and can cause all the usual symptoms.   Smoke from a fire; Strong cleaning chemical fumes These contain Sulfites.  Developing a hyperensitivity to Sulfites is possible in Celiac Disease.  We can be low in vitamins and minerals needed to process Sulfites.  I have Hypersensitivity Type Four where the immune system identifies Sulfites as something to be attacked.  Celiac Disease is another Hypersensitivity Type Four disorder. Packaged sweet potato chips; Packaged plantain chips;  Rice; Any and all brands of gluten-free breads and dessert items; Cassava flour; Gluten-free flour; Gluten-free dairy-free ice cream A High Carbohydrate diet can lead to Small Intestinal Bacterial Overgrowth (SIBO).  Adopting a Paleo diet like the AIP diet is a great way to change your gut biome without using antibiotics which kill off the bad with the good bacteria.  Taking probiotics may not be very effective as long as SIBO bacteria are entrenched in the digestive tract.  You change what you eat and you change what grows inside you.  You starve out the bad SIBO bacteria, repopulate and feed the good ones.  Supplementing with Benfotiamin helps because thiamine has antibacterial properties that keeps the bad bacteria in check and benefits the good bacteria.  Benfotiamin is needed to process all those carbs turning them into energy instead of them turning to fat.   I hope this has been helpful.
    • trents
      New to all of this

      By trents · Posted

      Welcome to the forum @Newhere19! Yes, we have had many forum members that for one reason or another cannot go forward with the confirmation step of the endoscopy with biopsy. Usually it is because they have already been gluten free for a significant period and react so severely to gluten ingestion that they cannot undertake the gluten challenge without endangering their health. But we also have had more than a few who have severe anxiety surrounding the endoscopy itself and cannot bring themselves to go forward with it. May I ask, what was your antibody score or scores, what was the name of the test or tests done and what were the ranges given for normal/negative vs. positive?  What symptoms do you have? What caused you to seek out celiac testing? And to answer your question, many on this forum have had to go forward with the gluten free diet without an official diagnosis for the reasons already stated. You should start seeing symptom improvement within weeks. But realize that achieving a truly free gluten lifestyle is more challenging than most of us realize at the outset. There is a real learning curve involved in order to achieve consistency. That is partly due to the many unexpected places gluten is tucked away in the food supply/supplements/medications and partly because of CC (Cross Contamination) issues. I will offer this primer to get you off to a good start:  
    • Newhere19
      New to all of this

      By Newhere19 · Posted

      I recently had bloodwork done with a GI specialist and was told that I have celiac.. .but they will not confirm the diagnosis without an endoscopy and biopsy. Due to severe trauma I cannot endure the endoscopy and they made it quite clear full sedation is not an option. So now I have to venture forward assuming this is in fact what is causing all of my symptoms. Has anyone else here had the same experience and started the gluten free diet to see if you're really suffering from celiac? If so, how long did you commit before safely saying the results are accurate? My thought was at least three months would be necessary. Much love to everyone ❤️ 
    • trents
      Gluten-Free Foods

      By trents · Posted

×
×
  • Create New...