Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews
 

Chef Brian Henry Blogspot

Welcome to Chef Brian Henry's official blogspot where you'll find occasional information about different events I'll be taking part in, information about catering, Ice-Sculpting, our cooking classes, various recipes and more.


 

I update Gastronomically yours, at random when ever so inspired or permitted by life.

I write about local food, with a focus on unpretentious recipes with an approachable sense to our somewhereness.

I rant at times about things that deserve a ranting with a slightly unorthodox approach and an edgy panache

Check in regularly to see what’s going on…

Follow on twitter @ChefBrianHenry, google.com/+ChefBrianHenry, Pinterest or on Facebook depending on what your thing is…

 

the dude

Gastronomically yours,

How to give your BBQ a spring tune up! Spring is here even though it is still some six weeks until the May long weekend. Clearly we are not out of the snow laden woods yet.  Reflecting on how mild this past winter was, many of us took advantage of it by barbecuing in comfort through […]

Gastronomically yours,

Celebrate the Cheeses of Nazareth this Easter with this recipe for Balsamic Scented Goat Cheese Cake with a Cranberry Almond Crust And don’t forget the Baby Cheeses either! In the early 1900’s the most famous variation of cheesecake came of age and is still at the top of its game as the New York cheesecake. This pure, […]

Gastronomically yours,

Folsom Kitchen Blues Alright so the following bits of culinary information and recipes are dedicated to my daughter Eli’s Ninong (Godfather), Michael Folsom. The recipes are easy to prepare and perfect for the novice cook, like you Mike which I assure you will make you look like a master even though your dietary preferences will […]

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Breaking (Bad) Bread I’ve been told that you should not discuss religion or politics over dinner because it can lead to indigestion.  With today being the end of  Lent it may be hard to follow this rule because whatever your beliefs are there is a good chance you may enjoy food this weekend whose origins […]

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How to Ham-it-up this Easter Weekend! A ham is a cut of pork that in its entirety contains all four muscles found in the hind leg of a pig. These muscles cover the hip and shank bones which when cooked impart a great deal of flavour into the ham. The shank end of a ham […]

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The following recipe is perfect for  to use as a dip, spread or dressing Mexican Kitchen Cartel Chipotle Dip Ingredients: ½ cup sour cream ¼ cup mayonnaise 1 tsp. Dijon mustard 1 tsp. freshly squeezed lime juice 1 tbsp. Mexican Kitchen Cartel spice blend Method: In a glass bowl, whisk all of the ingredients together. […]

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Here is a focaccia recipe using our Italian Scallion recipe that was tested by Rasi & Eli today, they are my daughters aged 3 & 6, so if they can make this so can you! Rasi says Italian Scallion is her favourite… you know the one with the mustache…   Italian Scallion Focaccia Ingredients: 1 […]

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Here are a couple of great ways to use our Reggae Rub and Kick Ass Cajun spice blends!   After the crash of the holiday season and the inconvenient adjustment to saving daylight our eating habits begin to shift as we begin to enter the darker months. Many retreat into their homes in search of […]

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Kick Ass Cajun Steak with Italian Scallion Tomato Sauce! Try using our Italian Scallion spice blend and Kick Ass Cajun rub in the following recipe for a very unique blend of flavors! Italian Scallion Tomato Sauce 1/4 cup cooking oil 3 ¼ cups sliced button mushrooms 1-¼ cups diced onions 2 tbsp. Italian Scallion 2 […]

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Mexican Kitchen Cartel and Chorizo Chili Did you receive a package of our Mexican Kitchen Cartel spice blend for Christmas and need a recipe for it? Chorizo Chili Ingredients: 2 Tbsp. cooking oil 2 cups diced Spanish onions 1 cup diced red bell pepper 8 cloves garlic, minced 2 lbs. lean ground beef, pork or […]

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The Lakefield Village Merchants Present the 12th Annual Polar Fest Ice Sculpting Competition Greetings from the Kawarthas! The Lakefield Village Merchants are currently planning the 12th Annual Polar Fest Ice Sculpting Competition Saturday, February 6, 2016   2016 theme “Creatures of Legend”   Each sculptor(s) or team will have 2-3 blocks of ice to work […]

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    Poultry is a collective term used to describe any bird that is domesticated and destined for human consumption. Of these a certain breed of grouse more commonly known as turkey are the only breed of poultry native to the Western Hemisphere. Our domesticated turkey is directly related to our wild turkeys. Hunting down […]

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The Spice Co. Spices and herbs have been a routine part of our lives for several thousands of years. Most commonly they have been consumed as ingredients to enhance the flavor of our food. These ingredients have also applied to other practices including magic, perfume, religion, embalming and preservation. Additionally we find numerous cultures that […]

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Cold Coffee Like most things I enjoy my coffee to excess. Good coffee I prefer to drink in a pure fashion, unadulterated but when it comes to run of the mill plonk coffee I allow for one cream and one sugar to help boost flavour and take the edge off of the acid. When it’s […]

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Sugar Snap Peas! The sugar snap pea aka snap peas are a relatively new food and gardening delight as they were developed in 1979 by Dr. Calvin Lamborn and Dr. M.C. Parker who set out to create a bigger sweeter pea that was housed in an edible pod that was tender when eaten whole. They […]

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The FunDeLentil Tour announces Canada’s favourite signature lentil dishes 24 restaurants across Canada served mouth-watering signature lentil dishes as part of a cross-Canada competition in June Saskatoon, SK, July 10, 2015—The votes are in! Canadians have voted online at fundelentil.ca and chosen the Chorizo & Lentil Ragout, by Fable in Vancouver as their favourite signature lentil […]

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Taste Canada―The Food Writing Awards announces the 2015 shortlisted authors and bloggers Awards celebrate 18 years of honouring outstanding culinary writing in Canada After reviewing 96 submitted books and blog entries (69 book entries and 27 blog entries), Taste Canada—The Food Writing Awards has unveiled the shortlists. The submissions celebrate Canadian cuisine from coast-to-coast and […]

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Here are the recipes from last weeks Friendly Fires Barbecue Class One Stinky Onion   One of the top 10 questions I get is, “how do you chop onions without crying?” The answer is simple. Don’t chop onions. Slicing or chopping onions can be among the most miserable of kitchen chores. Our sniffly noses and […]

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Dog Days As the dog days of summer approach I’m looking forward to some drier weather to allow the cos lettuce in the garden to come into maturity.  Cos lettuce more commonly known as romaine lettuce is an edible member of the daisy family. Its long narrow dark green leaves are rather crisp with a […]

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Barbecue Blues There was a point this past winter when I stopped going outside except for necessities and more wood for the wood stove and the recent spring weather sees me doing much of the same. This extended hibernation of self has changed my eating habits as my barbecue has not been used since early […]

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How to Ham it up! A ham is the rear leg of a hog, which is preserved by a variety of combined methods such as wet or dry salting, smoking and drying, it is one of the oldest cuts of cured meats produced by modern society with almost every country in the world utilizing regionally […]

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Feeling Hot Hot Hot!   Tomatoes originated in the desert regions along the west coast of South America. Their appearance was comparable to an over-sized grape or berry and was known as a tomatl which is Aztec for “plump fruit”. Tomatoes were later domesticated in Mexico where it was eventually subjugated by early European explorers. […]

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Maple Wine at Home Mead often makes one think of mythical times, strange creatures and folklore. The term honeymoon and its practice are still common in today’s weddings. This term comes from the custom of drinking fermented honey based beverages for a moon or month after your wedding. It was believed that this practice ensured […]

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Liquid Gold Rush When the nights are below freezing and the days are mild you can be sure of some things, like the coming of spring, the deadline for filing your tax returns and a new season of local harvesting. This seasonal change in the weather makes the sap flow and represents the region’s premier […]

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Kibbeling Walleye I have been ice fishing only a few times in my life and that was more than enough for me. Family and friends of mine habitually go ice fishing. Me? I’m happy to stay at home with my fillet knife ready to prepare dinner. My favorite fresh water fish to prepare is walleye. Yes […]

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I scream for Snow Cream Watching the snow fall this morning I was reminded about a recipe that I learned to make when I was about six years old… Snow Cream. As a child, I was amazed how easy and fun it was to make dessert out of snow. I even began to believe that I could […]

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Bloody Valentine This annual tradition of sending messages to our loved ones dates back to 269 AD.  It was around this time that Roman Emperor Claudius needed to recruit soldiers for his armies. Enlistment was down, and Claudius; a warring ruler blamed the declining recruitment on the men wanting to stay at home with their […]

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Superstitions of the Kitchen for Friday the 13th   A Baker’s Dozen This term simply means thirteen, rarely but at times fourteen. The phrase originated in England when bakers were regulated by a trade guild known as The Worshipful Company of Bakers. One such regulation known as the “Assize of Bread and Ale” was to […]

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T’was a Night in the Kitchen ‘Twas the night before Christmas, when all through’ the kitchen Not a chef was stirring, not even washing the dishes The pots were all cleaned and put back on the shelf Knowing tomorrow it would be back to work for this elf; Our company had long ago gone to […]

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More S’mores Please! So what do you do when your children’s school ask you for 150 sweet treats for their festive feast in winter? You make s’mores, these maybe a bit over the top for child gastronomes but I took pleasure in knowing that between the sugar and caffeine in each of these jars these […]

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Cheeses of Nazareth The earliest recorded history of cheesecake shows that cheesecake was very popular in ancient Greece. When Rome conquered Greece, the Romans began preparing cheesecake and often would use cheesecake as an offering in their temples to their gods. One of the foods served to athletes during the first Olympic Games held in […]

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The Lakefield Village Merchants Present the 11th Annual Polar Fest Ice Sculpting Competition Greetings from the Kawarthas! The Lakefield Village Merchants are currently planning the 11th Annual Polar Fest Ice Sculpting Competition Saturday, January 31st, 2015 2015 theme “Frozen” As we are celebrating our 11th year of this fabulous event we have decided to go […]

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Festive Holiday Cheer! The big guy in the red suit has been making his rounds on the parade circuit and the snow has arrived. Both of these sobering realities are getting everyone all wound up for the coming holiday season which is barreling down on us and motivating many to flock to the stores this while […]