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.