Allergy Notification for Chive Kitchen 

Nuts

At the moment, Chive Kitchen does not carry peanuts on a regular basis. We do carry most nuts with cashews and almonds readily used in our kitchen and prep areas. Cross contact is very common with nuts since they are usually packaged and sorted in the same facility; prior to reaching Chive Kitchen.

Although we have dishes that are nut free, we do advise customers with allergies to nuts that cross contact is likely. We have a very small kitchen, small prep areas and small storage area. At some points in time we have over 10 employees in the kitchen prepping, cooking and cleaning. With that said it is beyond our human control if a particle of a nut were to make its way onto a nut free dish.

We understand that the slightest protein of a nut can make an individual very ill and it can be very scary. Although we would love to feed everyone and make someone’s visit as pleasant as possible, we do not want anyone to get hurt.

Gluten, Gluten Free and Celiacs

Similar to the aforementioned nut allergy note, we ask customers with Celiac disease to take caution if they are interested in enjoying a meal at Chive Kitchen. Again, with a small kitchen and prep space cross contact is likely. We use vital wheat gluten to make our seitan from scratch as well as bake our own cakes and desserts in the kitchen.

Although we have dishes that are gluten free, we do advise customers with a major allergy to gluten that cross contact is likely. It is beyond our human control if a particle of a gluten were to make its way onto a gluten free dish.

We understand that the slightest protein of a gluten can make an individual very ill. Although we would love to feed everyone and make someone’s visit as pleasant as possible, we do not want anyone to have adverse reactions to their experience at Chive Kitchen.

Many items on our menu are listed as *gf at the request of many of our customers. There are many customers that avoid gluten even though they do not have an allergy or Celiac Disease. Our menu does state that if you have an allergy to speak with your Server so that we can begin the conversation on how to make your food safe, if at all possible.

Soy

We use soy milk, soy oil, soy sauce and other fermented soy ingredients often in our kitchen. Our fryer is filled with GMO Free Michigan Made Soy Oil and that is the same oil that we use for our grill.

Depending on the dish we can use olive oil on the grill or in sauté pans, but cross contact is extremely likely on our fryer, grill and stove space.

Other Allergens

On a daily basis we encounter customers with many allergies from avocado and mango to garlic, onions and legumes. Please discuss with your Server your allergens and we will do our best to find an item that fits your needs. Garlic and Onions have been a very difficult allergy to deal with as most of our cooking contains a garlic and onion sofrito. It is the basis to Portuguese cooking and many Latin and European regions. Again, cross contact is likely and we discuss all allergies on a case by case basis.

Advocate

We ask that customers are their own advocate for their allergens and what they can or cannot eat. We do not have any nutritionists or healthcare professionals on staff. Dealing with hundreds of customers on a daily basis we can say that everyone has a different type of allergen and a different level of severity.

Grill, Fryer, Cross Contact Heavy Areas

Due to how heavy of a use our grill and fryer get every day we label these areas as a high cross contact. Although the fryer is cleaned, changed and filtered; at any moment a protein from an allergen can be present.

Our Process

When a Server is notified of an allergen a Manager or Trained Server will discuss the allergen with the customer to better understand its severity and if cross contact is an issue. If the customer chooses to stay and eat the Server will then discuss the allergy with the kitchen.

The kitchen reviews the recipes to assure that the allergen is not within the dish. Please understand that our dishes hold many components with individual recipes that we have to sort through. We also do not want to rush and miss something that could be an allergen.

Once the kitchen receives the ticket it will state the allergen and items to avoid. The kitchen team analyzes again the ticket and its components. Hands are washed, gloves are changed and separate pans are used if possible or necessary. This does not eliminate potential of cross contact.

Despite the information that is out there about grills being cleaned and stations being cleaned to work an allergy ticket, as a full-time kitchen employee I feel that there is no way possible for this to happen where it would be 100% cross contact free. Our rule at Chive is that we would rather let our customers know what we can or cannot do instead of providing false information that can harm someone.

I hope some of this information helps you determine if Chive Kitchen is a safe place for you. We are always here to help with any questions. Feel free to email us at info@chivekitchen.com.

Regards,

Suzy Silvestre, Chef and Owner