<<Disclaimer: Verify this information before applying it to your situation.>> There is a very simple work-around solution to the problem of food cooked on a grill, such as Ayn describes below. Realizing that in a busy restaurant kitchen, most cooks don't have the time to cool down a section of grill and scrub it/scrape it/clean it, we just ask for our food to be cooked in a clean skillet and not on the grill at all. We find very little taste different this way, and we have never reacted to food cooked this way. We've done it at Carrabas (Orlando) and numerous other restaurants. If you explain things nicely to the manager, we've found them very happy to accomadate this cooking change rather than risk glutening us. Maureen Ayn in Alabama posted: Subject: Carrabbas Restaurant - Update Hi All-- Late last week I received a call from Carrabbas' corporate office. The call was in response to the email I sent them asking for information re: how Carrabbas handles cross contamination issues for celiacs. For those of you who didn't catch my original post to the list, here's the background info: I learned that the Carrabbas restaurant in Huntsville, AL cooks beef on one portion of their grill, chicken on another portion of the grill, and fish on yet another portion of the grill. According to their menu, celiacs need only ask that the grill baste be omitted from the grill item ordered, giving the impression that the baste is the only source of gluten for the grill items. (snip) Ayn in Alabama -------------------------------------------------------------------- mail2web - Check your email from the web at http://mail2web.com/ . * Please carefully compose your subject lines in all posts * Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC