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TIBURON, CALIF.-When the New York City Board of Health voted last week to ban trans fat from the city's eateries, some restaurants predicted dark days ahead. The chemically modified vegetable oil substitute, used to prodcue everything from pastries to french fries, is linked to heart disease-but it tends to hold up longer than other oils, and it's cheap. Last year, the 18 restauarnts in Tiburon, Calif., decided to make this small twon across the bay from San Francisco the first "trans-fat-free city" in the coutnry. Brian Wilson, co-owner of local favorite Sam's Anchor Cafe, who kicked the habit five years ago, spoke with U.S. News about what the restaurant business and dining out look like from the future.
Some industry leaders are saying cooking without trans fats is impossible.
Not at all. It can be harder to do a really good fry product. You're really limited as to what oils you can use, because they have to have a high enough burning point that they don't burn before the food is done. We switched to a rice-bran oil made by the California Rice Oil Co. and tried it, and it works fantastic. It's a neutral oil, which means that all you're tasting is what you put in it-the oil doesn't add any flavor to the mix.
Why did you decide you watned to get rid of trans fats?
We actually just switched because we liked teh product. Becasue it's a higher-quality oil, it doesn't break down quite so quickly as many oils do, which makes up for the fact that it can cost a little bit more. It used to cost us about $25 to $30 moer each time we changed our three fry basins-which we do about 50 or 60 times a year. But right now, it's competitively priced.
So custmoers didn't push for the change?
Five, six years ago, people didn't even know what trans fats were. They didn't realize that that muffin or those french fries had stuff in them that was bad for you. You might know french fries aren't the best thing in the world for you, but you didn't know they were something that had long-term efefcts. As a restaurant, you have a responsibility to not hide anything. What trans fats are is hidden.
And dropping them hasn't forced you to raise your prices?
Not at all, not at all. And don't worry, I don't have any stock in the Califorina Rice Oil Co.!
You offer a lot of seaofod, onion rings, french fries, burgers-have you ever had any comments from diners who miss their trans fats?
I'd be happy to spot you some french fries and see you what you think. I think we have great french fries. When we've switched our fish and chips form one fish to another in the past, I've had customers go, "What's the deal? This is different." When I switched the oil, nobody said anything.
What other options are there besides rice oil?
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