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

Upcoming Events

 

Midwest Food Service Expo 2015

Midwest Food Service Expo 2015


Fingerlicious Recipe Contest:
$6,000 Grand Prize Value
Submit a special-occasion themed recipe using fingerling potatoes for a chance to win
The grand prize, valued at $6,000,
includes a three-day customized Idaho outdoor adventure and culinary experience
a professionally produced video and $1,000 cash.
Additional cash prizes range from $100 to $1,000. T
he contest is open to U.S. residents who are chefs or foodservice professionals.
Submit your original recipe and photo by March 31 to

The Chefs of Peterborough

The Chefs of Peterborough

 


 

International Association of Culinary Professionals

International Association of Culinary Professionals

International Association of Culinary Professionals Conference in DC
Want to publish your own cookbook? Want to take professional-looking photos of your dishes?
Want to make money developing recipes?
Attend IACP’s annual conference, March 27-30 in Washington, D.C.
ACF members can attend this culinary communications conference
 at the IACP members-only rate, saving up to $230.
Plus attendees will be given IACP professional membership status through June 2015.
And, you can make this same offer to your colleagues, staff, coworkers and friends in the culinary industry.
Contact meredith@iacp.com for more information and to receive your special discount code.

Farms at Work

Farms at Work

FAW Launches Brand New Farm Mentorship Programs

Registration Now Open!

New farmers now have more options for hands-on training in east central Ontario, thanks to our roster of four on-farm mentorship programs.

Following the growing season, participants work and learn alongside farmer-mentors

in the fields of beekeeping, sheep farming, maple syrup production, and pasture management.

Since 2013, we’ve offered our Beekeeping Mentorship for apiarists

eager to increase their confidence in the bee yard. In 2014, we launched our Sheep Farming Mentorship,

aimed at helping novice shepherds develop their flock handling skills.

Both programs are set to begin in April this year.

For 2015, we’re excited to announce the launch of two new mentorship programs:

pasture management, and maple syrup production.

Each has been designed by long-time producers with beginners in mind,

and will feature plenty of hands-on learning, complemented by one-on-one mentor support.

Beginning in April, the Pasture Management Mentorship

will focus on thought-intensive management, with the goal of exploring design opportunities for post-oil farming.

Starting in October, the Maple Syrup Production Mentorship will expose mentees to forest management,

woodlot and production facilities, as well as successful marketing strategies and value-added production.

For each of the mentorships,

participants will attend five field days on the host farm to participate in projects and field work relevant to the growing season.

With class sizes between six and eight mentees,

a central feature of all the programs is small group learning and collaboration,

with a focus on building ties to the farming community.

If you are looking to increase your skills and confidence

under the guidance of an experienced farming mentor,

Farms at Work’s On-Farm Mentorship Programs may be for you.

For more information, please visit farmsatwork.ca/mentorship-programs

or contact our office (705-743-7671 | info@farmsatwork.ca).


Culinary Competition open to Canadian Culinary Students

Culinary Competition open to Canadian Culinary Students

Pear Excellence
Student Recipe Competition

Salad or soup, beverage or breakfast, we want to see Canadian culinary students’ flair with the pear!

Students are encouraged to create a pear recipe that tantalizes our taste buds, and if it does, we’ll sing their praises!

Five regional finalists will be selected to compete in Montreal for the $2,500 Grand Prize on April 14, 2015!
A finalist will be selected from each of the following five regions: British Columbia (including Northwest Territories),
Prairies (Alberta, Saskatchewan, Manitoba), Ontario, Quebec, Maritimes
(New Brunswick, Nova Scotia, Newfoundland/Labrador, P.E.I)
Only one will win the prestigious Grand Prize!
The Grand Prize winner will receive $2,500 (US)
and their school will win $500 (US) for supplies or its general tuition scholarship fund.
The four finalists who compete in Montreal but are not selected as the grand prize winner will each receive $1,000 (US)
and their school will be awarded $300 (US) for supplies or its general tuition scholarship fund.
A panel of judges will evaluate the recipe submissions on the following criteria:
Pears – Does the recipe use an appropriate amount of Green Anjou, Red Anjou, or Bosc
varieties of USA Pears so that the flavour is identified when tasted?
Canadian-Grown Ingredient – Does the recipe showcase at least one Canadian-produced protein
or produce item or dairy product, etc. that complements the pears in your recipe?
Creativity – Is the recipe creative and unique?
Mechanics of the Recipe – Does it work?  Does it taste good?
Appearance – Does the dish look appetizing?
Inspiration – Does the dish have the capability to inspire?
Don’t delay!  Entries are due March 2, 2015!

This contest is open only to Canadian culinary students.
Seewww.usapears.org/excellence.aspx for full terms and conditions.
Details and entry forms are available online in both French and English languages.

2015 Farmland Forum

Ontario Farmland Trust’s 11th Annual Farmland Forum

Good news! the Ontario Farmland Trust is holding their 11th annual Farmland Forum in east central Ontario for the very first time.

After 10 successful years in Guelph, the Forum this year will be held in Oshawa,

and will be much easier for attendees in the eastern end of the province to reach.

Farms at Work is pleased to be supporting this event as OFT’s local partner. Hope to see you there!

CLICK HERE to reserve your seat today!

Forum Details:

Date: Friday, March 27, 2015

Time: 10:00-6:00

Place: Durham Banquet Hall & Convention Centre, Oshawa

Cost: $90 early-bird (includes lunch & dinner)

This year’s event includes presentations on:

  •    Tools for communicating the value of ON farmland,
  •    Policy that enables vibrant local farm economies,
  •    Agriculture in the new Rouge National Park,
  •    Development offsetting for farmland protection in California, and
  •    Pennsylvania’s model farmland protection program

Who should attend?

  • Land Conservation Enthusiasts
  • Farmers
  • Land Use Planners
  • Researchers
  • Provincial Policy Makers
  • Municipal Councillors

Join the discussion and help shape the future of farmland protection in Ontario!

CLICK HERE to view the forum program and registration details.


Asia and the Theater of the World Menus

Asia and the Theater of the World Menus

Worlds of Flavor® Conference
The 17th Worlds of Flavor, Asia and the Theater of World Menus,
will bring together more than 700 culinary professionals to learn about the Asian flavors,
techniques and styles that are influencing chefs around the world.
Visit www.worldsofflavor.com for details,
ACF discount code: WOFACF to receive 10 percent off.
The conference will take place at
The Culinary Institute of America at Greystone in St. Helena, California,
from April 22-24.
Guests will meet more than 60 chefs and culinary experts from
Asia and the U.S. who will discuss everything from Asian-style
fast casual to fine dining flavors.
Use ACF discount code: WOFACF to save 10 percent!

So you want to be on tv?

Try the following link for upcoming casting calls on

images

http://www.foodnetwork.com/shows/articles/get-cast-how-to-be-on-food-network.html


Free OMAFRA Course:

Exploring Value Added Opportunities

Helping You Generate Value-Added Opportunities for your Business

Take the free OMAFRA course, Exploring Value Added Opportunities,

to learn whether adding value to your products and services is right for your business.

Course Description

Participants will learn how to generate ideas for value-added opportunities,

assess an idea’s business potential, identify and manage risk and develop a plan to execute their ideas.

Course Dates and Times

The course is being delivered through three, one-hour interactive webinars.

These sessions are taking place on February 24, March 3, and March 10 from 12-1pm.

To participate in this free learning opportunity,

you will need internet and phone access.

Pre-registration is also required.

Course Testimonial

“Sessions were dynamic and engaging.

We were also very impressed with the sheer quantity of good information offered to us. Thank you!” A past course participant.

To learn more, or to register, visit: ontario.ca/e996 or call 1-877-424-1300


Chef Connect

ChefConnect

Checklist:
Register before you get there to save up to $100

March 2015

OFT Annual Farmland Forum

When: Friday March 27, 2015

The Ontario Farmland Trust’s Annual Farmland Forum will be held in the Peterborough area for the first time in the spring of 2015.

OFT’s mission is “to protect and preserve Ontario’s farmlands and associated agricultural, natural and cultural features of the countryside

through direct land securement, stewardship, policy research and education for the benefit of Ontarian s today and in future generations.”

Past forums have explored issues of farm economics and rural resilience,

balancing agricultural and resource demands, and other similar topics.

Next year’s event promises to be just as engaging.

Farmers, land use planners and others are invited to discuss topical issues related to the protection of Ontario’s farmland.

For more information, visit: www.ontariofarmlandtrust.ca.

 


 

Farms at Work

Farms at Work


In celebration of the 35th anniversary of the Ecological Farmers Association of Ontario,

Farms at Work has joined forces with partners FarmStartEverdale, and the

Bauta Family Initiative on Canadian Seed Security

to launch the first annual EFAO conference!

As supporting partners, we here at FAW have been hard at work

developing informative, intermediate-level sessions for the

Livestock Stream of workshops, featuring such topics as:

With over 30 intermediate- and advanced-level workshops in streams ranging from

Business & Marketing, Diversified Grain, Soil, Stewardship & Energy, Vegetables, and Seed Production,

the vision for this year’s conference aligns with EFAO’s core mandate:

“to support and promote a vibrant community of ecological farmers through education, training and knowledge sharing.”

Also featured will be Keynote speaker, Abe Collins,

a Vermont-based grazier and educator, who will offer his insights into

grazing management, topsoil creation, environmental monitoring and modelling technologies.

There will also be plenty of great food and entertainment available throughout the conference as well.

We expect over 250 ecological growers from across the province to attend

, and are lucky enough to be hosting dozens of knoweldgeable speakers from across North America.

So join us for what promises to be the ecological farming event of the year!

For more information, visit the conference website: www.conference.efao.ca

 


12th Annual Ice Sculpting Competition First weekend of February 2016

12th Annual Ice Sculpting Competition First weekend of February 2016


 

kawarthaownlogo

 


 

Travel with The White House Chefs to Italy

Cooking classes, cheese making, painting, wineries and more!

President Bush’s Chef Sam Morgante, Iron Chef America Judge Mario Rizzotti & Italian Culinary Expert
with President Clinton’s Chef Marti Mongiello hosted at Villa Oliviero!

Three Italian-Americans introduce an unbeatable combination

Travel to Naples and the Amalfi Coast designed by three Italian-Americans with Italian roots!

Join The Presidential Culinary Museum ™

and Presidential Service Center a DBA of The Inn of the Patriots,

LLC and discover Italy and real Italian food without the fake items mass marketed to the public today.

Experience the truth of mouth-watering cuisine, homemade pizza doughs,

making our own Limoncello in a class (with the world known lemons of this region), exacting regional cheeses,

local San Marzano (the most well-known and written about tomato of the area) tomatoes and cry with a glass of vino or Prosecco because it is so good.

This will be en emotional, social journey of a lifetime.

Filming of the newest TV series featuring the White House Chefs and Iron Chef America Judge and Italian Culinary Expert, Mario Rizzotti,

will encompass any guest that would like to appear on the show.

At night, LUXURIATE in a world class villa perched over the cliffs of the Mediterranean sea

near Naples owned by Mario and his cousin Nello Oliviero.

The owners welcome you to enjoy each room overlooking the sea – every single room does!

Lets make buffaletta mozzarella by hand,

homemade pizzas, paint at night with a glass of wine and send home your masterpiece as well as visit the wineries and toast together…

Enjoy Mount Vesuvius and Pompeii, the gorgeous Amalfi Coast, Sorrento -

the land of sirens which enchanted Homer, Naples (Napoli) or the Isle of Capri by hydrofoil to mention just a few.

  •  
  • May 6 – 19, 2015 – $5,400.00 pp 
  • May 14 – 21 or October 15 -22, 2016 – $5,900.00 pp 

 

Always a perfect balance of personal time, cooking & farm classes.
Please let us know about renewing your wedding vows in a group ceremony!
As featured on Edible Destinations by Epitourian.
Private groups throughout the year also welcomed.


 

 

The Ontario Foodservice Designation Program

began this year ready to bring a selection of great opportunities to the table. 

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First, the opportunity to consult with stakeholders from across Ontario on what a designation system

for restaurants could both look like and accomplish–and not to mention,

the opportunity to determine how best to combine authenticity protection with education and awareness, and promotion and marketing.

But ultimately, it’s the opportunity to work towards developing a program with the following objectives that really makes this exciting:

  • Create and support Ontario’s culinary identity
  • Increase the ease of buying and dining on Ontario food and beverages
  • Celebrate champions in the foodservice industry sourcing Ontario products
  • Bring further awareness to Ontario’s strong agricultural sectors, and
  • Compliment and support the Foodland Ontario program

With the setting complete, we have carefully selected and prepared

the meat and potatoes of the program to ensure that you get to enjoy with confidence Ontario’s great restaurants and unique tastes of place.

How does this work?  Restaurants of all shapes and sizes–think everything from food trucks to fine-dining–who are

PROCURING Ontario food and drink, and

PARTNERING and PARTICIPATING in complementary programming and activities,

can apply to become “Certified Tastes of Ontario.” 

All they need to do is show that they are committed to the program manifesto:

  • To procure Ontario food and beverage whenever possible;
  • To track and trace Ontario food and beverage purchases as close to the point of origin as possible;
  • To identify the provenance of Ontario food and beverages on the menu;
  • To develop Ontario’s culinary identity by celebrating regional tastes and championing local, seasonal ingredients; and
  • To educate the public about Ontario food and beverage and to bring further awareness to its strong agricultural sectors

With the criteria set, we needed a name. What is a program without a name?

How best do we celebrate champions of Ontario food and drink?  Well, at the Ontario Culinary Tourism Summit on 13 November, Feast ON was officially introduced.

Since then, the Feast ON team has been working hard to make sure that everything is ready to go live for applications on 1 January 2014.

Some of the things we’ve been up to include:

  • Promoting the program at the 2013 Ontario Tourism Association Summit in Toronto, hosted by the Tourism Industry Association of Ontario, 13-14 November
  • Partnering with the Greenbelt Fund and industry to host a panel session entitled “Taking Stock:
  • Developing Your Recipe for Ontario Food Culture in Foodservice,” at Sustain Ontario’s Bring Food Home conference in Windsor, 17-19 November
  • Presenting Feast ON at the Hills of Headwaters Partners in Tourism Summit in Caledon, 25 November
  • Introducing everyone at the Eastern Ontario Local Food Conference in Kingston to Feast ON, 3 December
  • Presenting Feast ON to the Muskoka & District Chefs Association and the Ontario Restaurant, Hotel & Motel Association (Simcoe County), at Georgian College in Barrie, 9 December
  • Posting an opportunity for individuals and organizations across the province to become Feast ON Community Connectors, 21 November
  • Continuing to work with great partners, such as Foodland Ontario, Ontariofresh.ca, Ocean Wise, and Wine Country Ontario

So in the spirit of Feast ON–as you celebrate this season–think about how you can include Ontario food and beverages on your holiday menus


Peterborough’s Farmers Market

Every Saturday Year Round
7:00 AM – 1:00 PM

Located in the Morrow Building

 George & Lansdowne Street, Peterborough
www.peterboroughfarmersmarket.com


 

Tough job judging rib competitions!

Tough job judging rib competitions!

 
Proud Winner of the Top Chef Readers Select Award 2014

Proud Winner of the Top Chef Readers Select Award 2014

 

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