Farm Fresh has a Whole New Meaning

Recently I have had the pleasure of meeting Kris and Devinder Maan from "Maan Farms" out in the Fraser Valley. We have joined forces to work together in their Country Kitchen and Market that is located on 790 Mckenzie Road here in Abbotsford.
 
Maan Farms have been around for over 35 years producing some of the best berries that are out there. It has come a long way from their first berry stand to producing vegetables, preserves and now a whole "New Estate Winery".  I am personally excited to be part of such a rich family tradition of producing fresh food and I am excited to lend my knowledge and passion to the food production side of this business in taking the Fresh Farm Produce from the Land to the Plate.

For those that are interested in hosting events on this beautiful farm, Maan Farms and DBD Food Services will now have a brand new catering facility that will allow us to produce fresh food with a new focus. 

Is Black Rice the New Brown Rice....

According to ancient Chinese legend, black rice was so rare, tasty, and nutritious that only the emperors were allowed to eat it. Times have changed although black rice is still relatively rare, researchers are trying to bring its distinctive flavor and mix of antioxidants to the masses -- or at least to a grocery store near you.

If you've never heard of black rice, much less seen it, the dark-hued grain is now available at supermarkets such as Whole Foods and appears to be gaining a foothold in kitchens and restaurants.

Like brown rice, black rice is full of antioxidant-rich bran, which is found in the outer layer that gets removed during the milling process to make white rice. But only black-rice bran contains the antioxidants known as anthocyanins, purple and reddish pigments -- also found in blueberries, grapes, and acai -- that have been linked to a decreased risk of heart disease and cancer, improvements in memory, and other health benefits.

One spoonful of black-rice bran -- or 10 spoonfuls of cooked black rice -- contains the same amount of anthocyanin as a spoonful of fresh blueberries, according to new studies. There are also researchers that think the black-rice bran has an advantage over blueberries, because blueberries still contain a high level of sugar.

The combination of antioxidants found in black rice packs a one-two punch that could make it a particularly good food for your health.Some antioxidants in black (and brown) rice are fat-soluble, while anthocyanins are water-soluble and can therefore reach different areas of the body.Black rice is still a niche product, but its popularity seems to be growing. Some people will still find it a challenge to incorporate brown rice in their diets just because it is a different flavor and is chewier then white rice. 

So next time your at the grocery and your walking down the rice isle and black rice, purple rice as it is known, glutinous black rice, spiritual rice or forbidden rice what ever it may be called catches your attention  I think it is worth looking at, buying it and trying it. 

Here's to your health!

KEALY'S MOONSHINE

My wife and I got tickets to the "Eat Fraser Valley". We decided to go check it out this Saturday October 5. In the past we have been a vendor in this show and this time around we had the pleasure of just walking around and taking it all in and enjoying ourselves.

When walking around and deciding to check out the restaurants side of the show I was shocked to see only 4 restaurants participating in the show and was disappointed that the 4 restaurants were not even restaurant that were in the Fraser Valley. It just seems that with all the great restaurant coming into Abbotsford and in the Fraser Valley that we would have seen these up and coming restaurants participating and wanting to show case who they are.

Now is this because they feel it's not any kind of advantage to do the show? Is the show too costly? I think the organizers have to look at this and make changes. We were not the only people who had made this comment or had an opinion about this..... I have to say I was disappointed in the showing.

When we turned to walk through the wine and spirit show case there was one booth in particular that I was impressed with.

KEALY"s Moonshine

 



This is a local distillery right here is Abbotsford. Although you can't do and visit a store front their product is shipped to France to be distilled. Their product is incredible and their branding and packaging, you have to admit it really cool. We met Mason who is the President of Kealy Beverage Company is was very passionate about their product. He was a wealth of knowledge and it was exciting to just talk to him.

Check out their product which is only available in some of the Specialty Liquor Stores around town or special order it in from the BC Liquor Distribution Branch.

www.kealysmoonshine.com

I Walked into Cheese Heaven...

Les Amis du FROMAGE is a Cheese Shop in Vancouver that I pass by from time to time on my way into Vancouver. So just the other day I decided that this time I need to go in and final check out this place.

Ahhhhh... for a chef is was liking walking into to heaven. In addition to cheese, they also import many other specialty foods including top quality blended and single varietal extra virgin olive oils, specialty vinegars, cheese accompaniments, crackers and biscuits, local and imported charcuterie and cheese equipment like cheese knives, cheese boards, raclette machines and fondue pots.

I walk in my head swimming with all the great products to look at and purchase and who shouts out "Hey Marcel is that you" well it's a good friend Joe Chaput. Joe and I  we used to work together a long time ago so it was nice to catch up and say "Hello". Joe just happens to be the Red Seal Chef helping to run this amazing little piece of heaven.

I found out later that this shop is a mother and daughter team of Alice & Allison Spurrell who stock the larders of the city's finest restaurants.  They fill their shelves with hundreds of cheeses including local, unpasteurized (Lait Cru) French, English, Italian, Spanish, Swiss and other specialties from around the world.  The store regularly stocks between 400-500 cheeses for sale to both trade and consumers.  Of those cheeses, at least 150 are from Canada, with a focus on British Columbia and Quebec just what I like to see Locavoire.

 

For those of you that love cheese you have got to check this place out. I bought a sample of a few cheeses and meats and that night made a great Charcuterie Board for my wife and I for a late night dinner on the patio. My wife... guess what was in heaven.......

Gluten Free has Become a Multi Billion Industry...

Gluten-free food has become a multi-billion-dollar industry in recent years, a fast-growing market fuelled in part by increased awareness about and diagnosis of celiac dsease, and in part by people eager to follow the latest diet trend, one embraced by celebrities and those who promote fad diets. Gluten must be the most famous protein in the world these days, its name popping up in bestselling diet books, on menus and bakery signs, and in supermarket aisles across North America. Everyone seems to talk about it, ask about it, or wonder whether they would feel better if they just stopped eating it.

A few years ago, people with celiac disease were the only ones eating gluten-free foods. Today, the majority of the people following the diet don’t have medical reasons for doing so, they simply choose to because they think it’s a healthier way to eat. The truth is, though, that a gluten-free diet isn’t necessarily a healthy one if you don’t need to be on it.

So who does need a gluten-free diet? For starters, it’s a necessity for people with celiac disease. Following a gluten-free diet is the only way to treat the condition. People with celiac disease avoid obvious sources of gluten such as bread and pasta but they also eliminate gluten hidden in foods such deli meats, salad dressings and condiments.

 

People who have non-celiac gluten sensitivity will also benefit from a gluten-free diet. These people test negative for celiac disease but react poorly to gluten and may report abdominal pain, headaches and fatigue. There’s no evidence, however, that following a gluten-free diet will promote weight loss or offer any health benefit beyond helping gluten-sensitive people.

Studies show celiac disease, gluten sensitivity and wheat allergies are all on the rise worldwide, but exactly why that is the case has become a subject of controversy and great debate. It’s estimated that 1 in 133 Canadians have celiac disease. It’s a lifelong, genetically based disorder that occurs when gluten – a protein found in wheat, rye and barley – triggers an abnormal immune response that damages the lining of the small intestine interfering with the absorption of nutrients.

If you decide to drop gluten from your diet, be sure to include gluten-free whole grains such as brown and wild rice, quinoa and millet to help you get fibre, vitamins, minerals and antioxidants. Don’t fall into the trap of filling up on gluten-free breads, bagels, cookies and snack foods. Many of these foods are refined and have been stripped of fibre and nutrients. And unlike wheat flour, these products are not fortified with vitamins and minerals. Many are also higher in carbohydrates and sodium.

Francally I am getting tired of everyone saying to me "Oh is there wheat in that because I"m on a gluten free diet?" I have to ask myself and maybe you need to ask yourself..."Is your Gluten Free Diet a neccessity or are you trying to be part of the "No Gluten Trend. So do your research before you think that you need to be on that "Gluten Free Diet" there is more to it then meets the eye.

What is our Culinary Expectation of Locavoire...

Yesterday while hiking on the North Shore Mountains with a good friend of mine, we were discussing the lack of marketing or branding of great local food products. You have to admit that we live in the great province of BC. This province has so much sustainable products right in our back yard. From the oceans to wild life to the incredible fruit orchards and farming yet we don't really feel that anyone really markets this to the public.

I live out in the Fraser Valley so I have seen an abundance of local farms that have some incredible products to sell locally. I eat out all the time and not just in the valley but in Vancouver, the North Shore, Tofino and Victoria checking out new food concepts and seeing what other Chefs and Proprietors are doing. Do we advertise that we use local products? Do we get passionate about telling people that they are eating something from our own back yard. Eating locally is not only an agricultural act, but also a deep seated one - it brings alive connections to the place, to the people who grew it, to the season and to the cycle of life.

So as we start to descend from our hike and our discussing on the lack of focus in the marketing of local products Todd Pocklington my great real estate friend comes up with a great new buzz word  Locavoire:

Loca = Local         Voire = Sight

meaning: using all locally produced food supporting local food products and economy.

So get on the program of being a Locavoire.

GREEN LEAFY VEGETABLES; NUTRITIONAL POWERHOUSES

Kale
Kale is the curly-leaf version of collard greens.
Both have a flavor that's earthy and rich, and maybe
even a little bit sweet. Tear or cut the leaves off the central stalk, which is too tough to eat. Then fully cook the leaves to enjoy this body-detoxifying food.






Arugula
Antioxidant-rich arugula can be mildly peppery
or downright spicy (taste a leaf to find out how much).
Though it's too delicate to cook, it can be added to hot foods to wilt on contact or served fresh in salads. Sprinkle arugula leaves over a hot cheese pizza, or stir chopped arugula into soup before serving to add a unique peppery flavor.




Swiss Chard
Until recently, it was rare to see chard (pronounced charred) with stems and veins in colors other than white or red. But markets now offer chard laced with beautiful pink, orange, and yellow stems as well. This leafy green can be chopped and used the same ways you use spinach in soups, casseroles, salads, and sautes.

Bonus: Chard contains an excellent amount of
heart-healthy potassium and fiber.



Watercress
This delicate green typically is used in salads to add a hint of peppery tang, and it is sometimes used more like an herb than a salad green. The thin stalks and small, round leaves contain a lot of sulfur, which helps purify the blood and build healthy skin and hair cells. Try it in sandwiches and casseroles.

Eating your Greens will help regulates blood clotting and also helps protect bones from osteoporosis. Dark leafy greens help prevent and possibly even reduce atherosclerosis by reducing calcium in arterial plaques. They are a key to regulator of inflammation, and may help protect us from inflammatory diseases including arthitis and may help prevent diabetes.