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.

The Cost of a Wedding in 2013...

Those of you that are just starting the process of trying to budget your wedding in this up coming year here are some numbers of what an average Canadian wedding costs.  Last year in 2012 the average Bride & Groom spent around $23 330 this was based on an average 150 person wedding. This was up from the previous years from
$20 129.

Now that seems like a whole lot of Cake...  here is a basic breakdown of what you can expect to pay:

Average budget breakdown based on anticipated costs:

Venue = $9,255
Honeymoon = $5,470
Rings/Bands = $2,470
Photographer/Videography = $2,206
Bridal Gown = $1,847
Decor/Florist = $1,343
DJ/Musicians = $1,247
Transportation/Limo = $753
Cake = $584
Jewellery = $483
Hairstylist = $467

Guest Favours = $452
Bridesmaids’ Dresses = $428
Stationery = $384

Now to avoid all the extra stress your going to feel planning this BIG event you should budget 5% of your total budget for a "just in case" fund because you never know what might happen.

If you have decided that your also going to pay for a honeymoon remember to budget for that as well. The average actual cost of a wedding in Canada, including the honeymoon, is $31,110.

So before you go ahead with all your big dreams and grandeur plans sit down and take the time to make a budget and really go through the numbers so that you stay on track and avoid any of the stress. Really figure out what are the most important things to spend that money on, what are you & your guest going to remember 20yrs from now? Will it be the photo's or great food that everyone raved about or the guest favors that most of the time are not usable or end up being left by the guest. Use your budget wisely and be smart.

Happy Planning!

 

 

 

 

Super Foods

What is a super food? They are described as food with multiple disease fighting nutrients and high in antioxidants. They include most fruits and vegetables as well as yogurt and salmon.
Here are a few examples that are easily incorporated into your daily diet.

Sweet Potato
The women of Okinawa, Japan eat a purple sweet potato they call Imo at every meal. Rich in beta-carotene and boasting 150% more antioxidants than blueberries, it can be simply incorporated into any diet. If you can't find Imo, orange sweet potatoes pack a similarly healthful wallop. Bake them as you would regular potatoes for something a little different for dinner.

 


Turmeric Tea
You usually see the yellow spice turmeric, in Indian curries, giving them their characteristic color. Studies have shown that turmeric is a powerful anti-inflammatory and antioxidant that can help fight cancer.
Bring four cups of water to a boil.
Add one teaspoon of ground turmeric and reduce to a simmer for 10 minutes.
Pour into a cup, add honey and/or lemon to taste.

 

Cinnamon
In ancient times it was used as currency and once considered more precious than gold. Cinnamon is one of the world's oldest known spices. Studies have shown that it helps lower cholesterol, helps regulate blood sugar and is high in nutrients such as manganese, iron and calcium.

 

Quinoa
Regarded as a sacred food by the Incas, quinoa provides a wide range of vitamins and minerals. This seed contains more protein than most cereal grains (22 grams per one cup/250 milliliters uncooked quinoa) and is considered a complete protein because it contains all eight of the essential amino acids we need for tissue development. It also is gluten free.
Cook and cool then add fresh vegetables for a great salad.

Shallots
Shallots are more subtle in flavour than onion or garlic, and they do not cause bad breath. Eat them raw or cooked till tender.
Shallots have prebiotics (they feed good bacteria that exist in your system), that encourage the growth and function of "good bacteria" that live in our digestive tract.

 

 

Is Buying Organic Food Worth It?

If you’re trying to get to the bottom of all the current arguments about whether organic food is better for you, the first thing you might consider is just arming yourself with some facts.

What Makes that Orange Organic?
Maybe a better question is to ask is, what is not organic?If the product in your hands is labeled “natural,” “free-range,” or “hormone free” – you are about to purchase something that isn't organic. These are just food labeling terms, and law does not regulate them.What the law does regulate is the certification program that allows something to be called “certified organic.” Products bearing that organic seal are required to be grown, harvested and processed following certain standards. These standards include strict limitations on amounts of residues of antibiotics, hormones and pesticides. They also must not be treated with synthetic pesticides, or ionizing radiation. (They can, however, be treated with naturally occurring substances that repel pests.)So, let’s say you actually do have a certified organic product in your hands. If you buy it and eat it, is it better for you than its counterpart that was cultivated using conventional means?

Does Organic Food Have a Higher Nutritional Value?

There is no definitive answer to this at the present time, other than a few supporting studies reporting that organic fruit and vegetables have slightly higher levels of vitamin C, as well as trace minerals. The term “higher” is relative, however. The differences are so slight that it is arguable as to whether a diet of only organic foods would provide a benefit.Organic produce does have a much higher healthful impact on our environment, though. Organic methods of farming pay attention to the health of the soil, emphasizing the return of organic matter to it, as well as preserving local and heirloom varieties of fruit and vegetables that would otherwise disappear.Consequently, if you follow the thought process that the environment influences your health, you can agree that eating organic is better for you – even though it may not necessarily be more nutritional for you.

Why is Buying Organic so Expensive?
While the argument about whether organic food is better for you rages on, you can decide right now if you like the idea of consuming less chemicals from conventional fertilizer and pesticides, as well as supporting production systems that are less impactful to the environment. If that’s the case, organic food is a choice for you. If your like me, I’m still on the fence about this whole organic thing and I just can’t pay the price to go all organic. The sale of Organic products has grown quickly in the last few years. Since 2010, the Organic Trade Association estimates that sales of organic food have increased 12 percent, to $12.4 billion. And not everyone buys organic for the health benefits. Some people choose the green sticker for social or economic reasons. Others simply think the food tastes better. But if you’re buying it solely for health reasons, I think that your money is probably better spent elsewhere.

Polish Buttermilk Rye Bread

When I think of rye bread I used to think of heavy dark bread like a pumpernickel, but after looking around at some bakeries, I noticed that not all rye's are created equal.  So I googled rye bread and found a ton of variations, light rye, sourdough rye, dark rye, and German rye.  I have worked with other bread before, the usual suspects, focaccia, brioche, pizza, and lavash to name a few.

The recipe that I tried was a little different, it used buttermilk and a 3 to 1 bread flour to rye flour to create a light coloured, not dense bread.

So I rolled up my sleeves and got to it.

 

Ingredients:

• 1 cup lukewarm water
• 1 teaspoon sugar
• 1 tablespoon instant yeast (not rapid rise)
• 1 1/2 cups buttermilk, at room temperature
• 1/4 cup (1/2 stick) butter, melted
• 2 teaspoons salt
• 2 cups rye flour
• 6 cups Bread flour

Preparation:

1. In a large bowl or bowl or a stand mixer, add all ingredients and mix well. Knead on low 7 minutes in mixer or 10 minutes by hand. 
2. Transfer to a large greased bowl. Flip the dough to grease the bottom and cover with oiled plastic. Let rise in a warm place until doubled. 
3. Heat oven to 400 degrees. Line a large baking pan with parchment paper. Punch down dough and form into 2 oblong or round loaves. Place on prepared pan, cover with oiled plastic and let rise until almost doubled. 
4. Brush risen dough with egg whites for a shiny crust or plain water. Make 4 diagonal shallow cuts  in the dough and bake 25-30 minutes or until internal temperature on an instant-read thermometer registers 190-195 degrees. Cool on wire racks.



What I got was a delicious bread that was hearty but not tough.  A compliment to any sandwich.

Whiskey Oak Smoked Prime Rib Fingers

These ribs are gigantic, Fred Flinstone-ish, but the flavors can be quite subtle. The whiskey soaked oak wood chips do not pack the same punch as a hickory or cherry. Big wines can overpower the hours of slow-cooked flavor, so the wine I choose was one with plenty of fruit notes and moderate tannins to bring out the best flavour of my ribs.

 

The Ribs

These ribs were smoked for about 4 hours at 225 in a Bradley smoker. I spritzed them every 1/2 hour with apple juice for the first 3 hours then mopped them with a homemade BBQ sauce for the last hour of cooking (if you are going to use some sauce for dipping, set it aside to avoid cross contamination). The internal temperature should be at least 140.
I served them with a simple mixed veg salad drizzled with a nice olive oil and a sprinkling of Kosher salt.

The Vino

When you spend all day  meticulously tending to your smoker, you have some time to think about and decant a wine that will go well with your ribs.  I went with the Young & Wyse Cabernet Sauvignon.  Blackberry, blueberry, and cassis with a cedar and tobacco finish.  I love wines from Osoyoos.  If it was a warm summers' eve I would give their Pinot Gris a try. The stone fruit, citrus and summer herbs would pair well.

What to ask your Caterer...

January 12&13 Design by Desire Catering is in the Abbotsford Tradex show "It’s my Wedding”. As we gear up for another year, I know the second week of January I can always expect the calls to come flooding in as all the newly engaged couples start to look and lock down their caterer. What most "Bridel Couples" don't know is that you will spend more money on wedding food than any other aspect of your reception, so you'll want to work with a top-notch professional?

So here are a few questions and things to think about when getting ready to interview your perspective caterers. When making appointments to interview your wedding caterers, try to schedule a tasting of their wares at a later point. That way you will feel confident on the day of your wedding that the food is exactly what you envisioned.

Below I have listed a few questions that you could use to ensure that you are getting the right cater for your special day.

1. Does the caterer specialize in certain types of food or service? (They should provide you with sample menus to review.) Find a cater who can make a memorable meal.

2. Can the caterer arrange for a tasting of the specific foods you're interested in prior to hiring? (They should.) Schedule a tasting if you get a good vibe.

3. What is the caterer's average price range? Are costs itemized depending on the foods you choose, or is there an all-inclusive flat rate? What would that include (linens, tax, and gratuity)? Does the caterer have printed price sheets for food selections? Make sure there is room in you budget.

4. How involved is the caterer in a typical reception -- does she work like a wedding coordinator or banquet manager, cueing the band, telling the couple when to cut the cake, adjusting the schedule if guests don't seem ready to sit down to dinner? (You will need to find someone to fill this role -- if your site manager or caterer isn't going to do this, think about hiring a wedding coordinator.

5. Will the caterer provide tables, chairs, plates, table linens, silverware, salt-and-pepper shakers, and more? Ask to see these items to make sure they're acceptable. Do you have to rent tables, place settings, or other equipment? Or will they arrange for the rentals? If not, find wedding rentals in your area.

6. Who is the main contact? Will the same person you work with when planning also oversee meal service on the day of the wedding? (You want this to be the case.)

7. Will the caterer work any other weddings on the same weekend, the same day, or at the same time as yours? (You want to be sure they will devote sufficient attention to you.) You may want to pass on a smaller outfit who indicates they have another job or two scheduled for that day.

8. Does the caterer handle all table settings? Will they put out place cards and favors?

9. Will the caterer provide wait staff? How many would they recommend for the size of your wedding? What will the waitstaff wear?

10. Will the caterer be willing to include a recipe you provide, like a special family dish, or an appetizer with some sort of sentimental significance? Can they prepare vegetarian, kosher, kids, or halal meals for just a few of your guests?

11. Where will the food be prepared? Are there on-site facilities, or do you, the caterer, and the site manager need to make additional arrangements? If the caterer must bring in his own equipment, is there an additional fee?

12. Does the caterer work with fresh (not frozen) food?

13. Does the caterer have a license? (This means her business has met health department standards and has liability insurance -- make sure this includes a liquor license if you're having a bar.

14. Can the caterer provide alcohol? Or can you handle the bar separately? If you can provide it, is there a corkage fee? How and when will you get the alcohol to the caterer? If the caterer will provide it, do they have an flexible wine list, and can you make special requests? How is this list priced?

15. How will the caterer arrange the food on the buffet table or on plates? Can you see photos of previous work displays?

16. Can you speak to previous clients? (Get at least two references that had a similar number of guests and a similar menu style.)

17. Does the caterer also do wedding cakes? Can you use an outside baker if you desire? Is there a cake-cutting fee?

Remember at the end of the day the largest wedding expense isn't the music or the dress, it's the caterer. If you are planning a large reception with lots of food, a professional caterer is the best choice. The problem is that not all caterers are reliable or have the experience to pull off your event without a major problem. Taking your time when booking a caterer will ensure that your guests will be talking about your reception for years to come.