"Youâre going to need a nap after you eat this," said the Company Cafe concept developer.
DALLAS â" âIf Whole Foods and Dennyâs had sex, what would the baby look like?â asked Jeff Wells, Company CafÃ©âs operations manager and concept developer. If such a grand slam ever occurred, if gluttony could go gluten-free, it would look Ron Swanson in a plaid shirt digging into Company CafÃ©âs chicken fried steak.
âWe make chicken fried steak good for you. When you look at chicken fried steak â" thatâs the quintessential comfort food. Youâre going to need a nap after you eat this kind of thing. Weâre going to take grass-fed meat and weâre going to dust in something other than flour and weâre going to fry it not in peanut oil or zero-trans-fat genetically-modified canola oil, but weâre going to in olive oil pomace. So youâre going to have an omega-3-friendly fat that youâre frying in. Weâre going to make our gravy without wheat, again, no bacon grease. Weâre going to make an olive oil roux and finish it off with organic milk, add jalapeno and a little honey to it â" add a funky twist,â he says. âYou get it with two pasture-raised eggs and gluten-free toast â" thatâs unheard of. Itâs chicken fried steak, but you can go throughout your day and feel like youâre breaking even instead of being set back a few steps.â
Taking baby steps toward better health is part of Wellsâ philosophy. Pointing out that most people can only stay on their dieting plans 70 percent of the time anyway, Wells hopes to make Company CafÃ© part of a personâs recovery strategy when they eat something less healthy. His attention to sourcing and the processing of food stems from his personal experience with genetically modified, gluten-rich and highly processed foods.
âIn 2005, I was diagnosed with gluten intolerance and dairy intolerance, and I didnât know where to eat. So I started re-tweaking food that I loved with my brother-in-law, and we just took comfort food items and tried to figure out a way to make them less stressful for you.â
âGluten-freeâ is a term that has become a grocery store buzzword, but less than one percent of the population will have a strong reaction to gluten. However, Wells adds that many more people suffer increased levels of cortisol, a stress hormone, as part of a reaction to gluten. Gluten is a protein found in processed wheat, barley, and rye. Genetically modified food and overly processed foods can also elicit negative reactions from the body. Even ubiquitous processing techniques such as homogenization can have subtle influence on some peopleâs overall health, Wells states.
âHomogenization is the pressurization of the whey and the fat under 3,000 pounds of pressure through a fine-mesh sieve so the fat molecules latch onto the whey and the body canât get a hold of it. So the bodyâs either going to view it as an invader and because itâs been pasteurized and thereâs no living enzymes in it, the body has to produce those enzymes to aid in the lactose, casein and fat that are in dairy. So the bodyâs going to view it as in invader or store it as toxicity in fat â¦ So we just try to clean up the protein, weâre going to tweak that wheat element and use something thatâs easier [on the body] and then isolate that dairy and use something thatâs going to be organic, or low-temp pasteurized or non-homogenized, especially.â
Obtaining enough properly sourced product to run a restaurant, let alone two locations, is always a challenge. Wild-caught salmon, organic milk, pasture-raised eggs, and local produce are certainly more niche ingredients than whatâs found in an average restaurant, but Wells says that seven years of experience in this type of concept has helped him find vendors.
âFive or six years ago, it was incredibly difficult to get, but now itâs just come full circle from farm to table," he said. "Itâs definitely a mainstream line of thinking.â
Wellsâ drive to source the food and provide his chefs with the raw materials gives Company CafÃ© the foundation it needs to stand, but the menu is what keeps people coming back. Wells makes cooking a contest in the Company CafÃ© kitchens. Winning dishes are featured as specials and find their way onto the menu if they become popular.
Perhaps itâs the satisfaction of treating animals more humanely, but to patrons of Company CafÃ©, grass-fed meats and pasture-raised eggs translate to better taste. While grocery store buzzwords like âcage-freeâ help sell to conscientious buyers, Company CafÃ©âs aim for food thatâs honest with itself and others.
âI think that we should come down to the real nuts and bolts of something and create something authentic and honest. Regardless of the model â" whether itâs full-service, fast-casual, fast-food, drive through â" if itâs honest and authentic, nine times out of 10 itâs going to resonate so much more so than a billion-dollar advertising campaign.â
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