Vegan is a Lifestyle

Part of my vegan creed is that no matter what restaurant has been selected, I can always find something animal-friendly to eat. Fortunately, in the Twin Cities, there’s almost always accommodation for we non-animal-product-consumers. But last night Nathaniel (mi esposo) and I went with a friend of ours to Jake’s Bar and Grill for supper, and my theory was put to the test.

I think this was our fourth Jake’s excursion, and every time we’ve gone I’ve asked for some modification to my order. I can’t just have the spicy chicken enchiladas – I’ve got to have the cilantro salad dressing on the side, even though there’s not a single ingredient in this entrée that has any business in a salad. You get the idea. I’m not finicky; I’m ravenous. When it comes to flavor, I want it all.

Previously, the waiter/waitress has always taken this in stride. Last night, my first time there as a vegan newborn, we got a waiter I absolutely must call Chuck. I have no idea what his real name was.

I let the others order first as I concocted a vegan dish from the remnants of a couple different menu options. When it was my turn, I asked for the cream cheese and vegetable ciabatta, but instead of cream cheese could I have a side of the tomatillo-chipotle salad dressing from the fajita salad? (Even vegans don’t like a dry ciabatta.)

He arched his eyebrows, and, as he scribbled, murmured, “Ooooooookay.”

Feeling that I must be putting him out, I qualified, “I know, I’m the annoying customer who has to change everything…”

Chuck said nothing, but Nathaniel piped up: “You don’t have to apologize; you are paying for it.”

(I love that guy.)

I’ve been trying to figure out how to be a gracious vegan. I’ve been very turned off by people who shudder at the thought of food cut with a knife that’s may have, once upon a time, encountered a slab of beef or a block of cheese. Non-contamination is so not the point. I’m not going to ask a waiter, a waitress, or even a Chuck whether the ciabatta was made with that teaspoon of milk some breadmakers prefer.

But I will have to ask for modifications to menu items from time to time, and that’s something I’ll just have to get used to. I can be polite, I can be gracious, but like Nathaniel said, I am paying for it – and leaving a tip. No apologies necessary.