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,

Smashing Pumpkins   The pumpkin has become synonymous withHalloween. Beyond the pumpkins symbolism most of us know little about this fruit and leaves most of us reaching for this product in its store-bought canned form when it comes to cooking. Its symbolic presence of the autumn harvest has made this fruit a traditional staple of […]

Gastronomically yours,

Here is a recipe and some lore on cabbage rolls with a conversation from Facebook that has some great ideas and suggestions add to it Cabbage roll please Humans the world over have been using food wrappers for centuries to either transport or cook their meals in. Leaves are the most commonly used food wrapper […]

Gastronomically yours,

The Great Pumpkin  As the first day of autumn approaches, and the shadows are growing longer it won’t be long until we will start scraping frost off of our windshields. This beautiful and vibrant time of year sees us consuming more food as an ingredient for decorating our homes than what we may actually put […]

Gastronomically yours,

Cauliflower Cauliflower is most commonly recognized as a bright white bulbous vegetable with purple or green highlights with light green leaves, but it is also available in green or purple varieties similar to its parent plant the cabbage. Cauliflower is a variety of the common cabbage that has begun to flower but stop growing at […]

Gastronomically yours,

Brussel Stalks Brussel sprouts are ranked as the least liked vegetable the world over. As a kid I remember staring down Brussel sprouts on my dinner plate until past my bedtime in my stubborn refusal to eat these nasty little camouflaged orbs under the ethos of “you can’t leave the table until you cleaned your […]

Gastronomically yours,

Discovering Capsicum Christopher Columbus is the Italian explorer who sailed the ocean blue in an effort to discover a westward oceanic passage to India. On four different attempts Chris tried in vain to find a route to India.  Instead the Italian explorer was credited with discovering an already inhabited land; “The New World”. As Orwellian […]

Gastronomically yours,

A midsummer night’s Grunt A summer drive out into the country can easily take one on an unintended culinary journey with many a butter tart, curd or poutine to be had along the way. If you venture into a small town festival you may find yourself in the middle of a culinary showdown that would […]

Gastronomically yours,

I’m currently working in Kapuskasing Ontario as the Culinary Director for O’Briens Emergency Food Service Response Team for Disaster and Evacuations. I will update this page when time permits me the luxury of doing so, you may have to refresh your browser or the page to be able to view the updates. I’m blogging about this so that […]

Gastronomically yours,

  Smithworks Brewing Company Over the past decade our palates and the beer we drink have developed into a league all of their own. Beer is no longer just a beverage of the working class but a culinary element that not only may be used as an ingredient but something more akin to wine as […]

Gastronomically yours,

In the Patch –Rhubarb Patch My first encounter with fresh rhubarb was a frightening experience for me. I was about six years old and my aunt had baked a strawberry rhubarb pie. It was a slice of heaven, lightly heated with a scoop of vanilla ice cream. The next day one of my older cousins […]

Gastronomically yours,

When spring is in the air I love the aromas produced by foods being prepared in a kitchen. One of these favorite culinary induced aromas I can only smell in the bathroom. It is the smell of metabolized compounds found in asparagus. These sulphur based compounds give our urine a distinct perfume within 20 minutes […]

Gastronomically yours,

  Pear Bureau Northwest is pleased to announce the National Grand Prize Winner in the 2014 USA Pears Pear Excellence Canadian Culinary Student Recipe Competition  recently held at  The Dirty Apron Cooking School in Vancouver.   Grand Prize Winner Michelle McAllen Michelle McAllen, a 18-year-old student from New Brunswick Community College – St. Andrews, representing the Maritimes Region, won top […]

Gastronomically yours,

A drop in the bucket The maple sugaring season starts by breaking trails through a winters worth of snow. You haul buckets, tubing and the tools needed to mount them to maple trees. Once installed you listen for the sound of the maple sap harvest to begin as it unfolds one drop at a time, […]

Gastronomically yours,

Something to Birch About As the maple sap harvesting season will begin to wind down in the coming days we can start tapping our birch trees Making birch syrup is similar to making maple syrup but you need to be aware of some critical differences in the saps to be able to have a successful […]

Gastronomically yours,

Great Herb Garden ideas, recipes and the difference between curly and flat leaf parsley!  While gathering sap for syrup and collecting eggs from our chickens I find myself wondering if spring has actually sprung while walking paths that are lined with a couple of feet of snow. To get in the spirit of spring one […]

Gastronomically yours,

Feast of St. Patrick The Feast of St. Patrick is an Irish holiday which sees culture and religion pooled into an annual celebration more commonly known as St. Patrick’s Day.  This holiday is often associated with consuming vast quantities of Guinness and whiskey as it is an acceptable justification to set aside one’s Lenten penance […]

Gastronomically yours,

March a reason to celebrate… March is no doubt a great month for celebrating. This March we will see March Break, St. Patrick’s Day, Day Light Saving time begins, the First Day of Spring, and Maple Syrup harvesting! All of these events are worthy of a feast and recipe to share but I can’t help […]

Gastronomically yours,

Let’s get Tapping The great thing about this year’s winter is that it has lasted longer than in previous years allowing us additional time to prepare for our first plant based agricultural harvest; maple syrup. This year’s harvest of maple syrup is delayed by about a month and it is expected to be a great […]

Gastronomically yours,

  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 […]

Gastronomically yours,

So here is what one chef had to say about the eggs that my 4 and 1 year old daughters are harvesting from the chickens they are raising in an exceptionally sustainable way… How to explain to someone who has never had farm fresh eggs over store bought??? It is hard! I had my first […]

Gastronomically yours,

My Bloody Valentine February has long been celebrated as the month of romance, and that St. Valentine’s Day, or  Feast of Saint Valentine as we know it today, contains leftovers of both Christian and ancient Roman tradition infused with modern day spending habits. The history of St. Valentine’s Day and its patron saint are shrouded […]

Gastronomically yours,

 Bongs, Beer, Wings and Super Bowl It’s been a month since the holiday season has passed allowing us to get our eating routines back to normal. Be warned though that just when your waistline thought it was safe to return to the kitchen one of the largest single day eating events is bearing down on […]

Gastronomically yours,

Coming in from the cold If you have had to spent extended periods of time out of doors the past few days chances are that your face and any other exposed areas of skin is probably feeling a bit sore and tender. This is because the extreme cold has damaged your skin by dehydrating it […]

Gastronomically yours,

    The following employment opportunities are available online via LinkedIn and other social media platforms. I was personally contacted to further boost their profile in promoting these positions… Please respond to those listed as the contacts for each post   Dana Hospitality is looking for chefs and chef/managers for positions in Scarborough and Toronto. […]

Gastronomically yours,

Pear Bureau Northwest is pleased to invite your students to participate in our seventh annual recipe contest exclusively for Canadian culinary students! The Grand Prize is$2,500 with four second place prizes of $1,000! We invite your students to get creative in showcasing the flavour and versatility of sweet and juicy USA Pears for a chance to win prestige and prizes! Click on the […]

Gastronomically yours,

Pickled Eggs Preserving foods using the pickling process has been around for a few thousand years. Pickling is a technique used to preserve food and prevent food spoilage for extended periods of time. This is can be accomplished by either producing pickles preserved in vinegar, a strong acid in which few bacteria can survive like […]

Gastronomically yours,

      Wild Sweets® By Dominique & Cindy Duby Launches New Cocoa Bean-To-Bar Chocolate Hearts Collection January 20, 2014 (Metro Vancouver, BC). We are pleased to announce that  Wild Sweets® By Dominique & Cindy Duby  Cocoa Bean-To-Bar Online Boutique, an haute chocolate couture concept, is launching Hearts, a new cocoArt chocolate collection. We have posted a short […]

Gastronomically yours,

  Sometimes we have to crack a few eggs when we talk about local food! Eggs are laid by birds and reptiles alike; and we have been eating them since the beginning of time when we did more gathering than hunting. Since the domestication of jungle fowl in Asia, the chicken has evolved into one […]

Gastronomically yours,

Bovine Milk   Humans began consuming the milk of other mammals around 9000 BC. It was at this time that we began domesticating animals which led to the agriculture revolution. Farming practices began in Southwest Asia and grew in commonality through nomadic cultures as it permitted people to move about the land taking their food […]

Gastronomically yours,

Veisalgia for breakfast again? Ah yes you wake up and it’s 2014… Happy New Year!!   However with all of the fun and festivities you find yourself afraid to move. You slowly open your eyes. So far so good, so you continue on your way by pulling back the covers and getting out of bed.  […]

Gastronomically yours,

  Greetings from the Kawarthas and The Lakefield Village Merchants Presenting  the 10th Annual Polar Fest Ice Sculpting Competition The Lakefield Village Merchants are currently planning the 10th Annual Polar Fest Ice Sculpting Competition Saturday, February 1st, 2014   2014 theme “SHINE!” As we are celebrating our 10th year of this fabulous event we have decided to […]

Gastronomically yours,

Going Cold Turkey   Boxing Day, traditionally the day when the working class are to receive gifts from their employers which explains how contemporary thinking has seen the day after Christmas evolve into a public holiday which has from marketing perspective been propelled into a way to extend our excessive behaviors in over-consumption with Boxing […]

Gastronomically yours,

Pets at the Table   I’ve discovered a portal. You know like one of those things in a movie where when you pass through it the world as you know it changes. To find it you simply need to get in your car, drive north on highway 11 to North Bay and at the intersection […]

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