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.


 

 Seriously, we just want you to play with your food and cook better

with our line of handcrafted rubs and spice blends!

Enter our monthly draw to Win a Spice Pak from The Spice Co.

All you have to do is “Like” The Spice Co. on Facebook and submit a photo of what you made.

We draw on the first of every month, you can’t win if you don’t play…

Most of the recipes utilize ingredients from The Spice Co. some do not…

I promote local foods, with a focus on unpretentious recipes with an approachable sense to our well-being

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…

 

 

Gastronomically yours,

Egg-zactley!! I remember watching Rocky Balboa drink raw eggs while training for his big fight. If Rocky only knew that humans can only absorb about 50% of the protein in raw eggs, whereas the proteins in a cooked egg have a 90% bio-availability he may have had this scene deleted from the movie. Eggs are […]

Gastronomically yours,

Curly or Flat leaf Parsley Parsley is as synonymous as salt and pepper when it comes to cooking. Recipes often list parsley as an ingredient but rarely suggest whether one should choose from the flat or curly varieties. Although the curly variety often shows up on plates as a garnish next to a slice of […]

Gastronomically yours,

The Humble Onion One of the most frequently asked questions that I get is “ How do you chop onions without crying?” The answer is simple… don’t chop onions. Cutting onions can be one of the most miserable of kitchen chores.  With our sniffly noses and tears streaming down our cheeks we can easily see […]

Gastronomically yours,

Do you want learn how to make a great sandwich? Alright so the following bits of culinary information and recipes are easy to prepare and perfect for the novice cook, which I assure you will make you look like a master.  First and foremost it is important to go easy with the rubs and start […]

Gastronomically yours,

Cabbage Curds The cabbage family is a diverse group of vegetables whose members include Brussels sprouts, broccoli and cauliflower. Cauliflower is a variety of the common cabbage that has begun to flower but stop growing at the bud stage. In the 17th century these budding growths were observed as a freak occurrence in wild cabbage, but […]

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A DIY approach to Maple Syrup 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 […]

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Kibbeling Walleye This weekend is perfect for embracing winter and celebrating all it has to offer and what better way to do it than to enjoy an Ontario Family Fishing Event like the one hosted by Ontario Anglers and Hunters Association on Chemong Lake as the provincial government offers a province-wide opportunity to go fish […]

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  Seth McGinn and his CanCooker As a boy in the 1970s, CanCooker inventor Seth McGinn helped brand and vaccinate cattle on his grandparent’s Nebraska ranch. A roundup is hard work; you start at dawn, and by lunchtime, you’ve built up quite an appetite. In eastern Nebraska, area ranchers would gather together to pitch in […]

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Valentine’s Day, Food and Sex As Valentine’s Day approaches many people are ordering flowers, buying chocolates and making dinner reservations in pursuit of romance. For some romance means sex and what we eat on Valentine’s Day can ruin the mood. Eroticism and foods have long been paired together, even before pairing food with wine. Numerous […]

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Getting married? Think twice about throwing rice… Here Comes the Bride The ritualistic trading of nuptials throughout society carries many traditions. From the ring to the veil and the colour of the brides dress all of these traditions have a story behind them. All evolved over time depending on many historical influences. Wheat and grains […]

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Chocolate Duck Mexico is full of many secrets but none are as great as the seven secret sauces known as Mole (moh-lay) that I learned about while travelling in Mexico. I like to use a brown Mole with duck as it quite rich and combining duck and chocolate into the same recipe is guaranteed to […]

Gastronomically yours,

Ice Cube For most Canadians ice is something to skate on, fish through, serve with your favorite beverage or needs to be heavily salted and sanded after a storm. Nowadays ice seems to either be a luxury or a nuisance to us. The earliest record of harvesting ice was written around 600 BC in northwest […]

Gastronomically yours,

  Super Bowl LI This Sunday more than 18 million Canadians will be watching the New England Patriots confront the   Atlanta Falcons in the 51st Super Bowl Sunday. It is billed as the second highest eating event after Thanksgiving and will see Canadians spend more than $1 billion on snack foods. Dining etiquette for Super […]

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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, nor 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 sleep, […]

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According to the National Restaurant Association here is what’s HOT and what’s NOT in 2017  

Gastronomically yours,

Snow Cream is a scream It was nice to wake up to a winter like scene this past week. The fresh fallen snow was a delight to see after our typically dreary November days. It was fun to get out and play in the snow, make snowmen and see all of our holiday decorations enhanced […]

Gastronomically yours,

  The Cookie Exchange As the holiday season bears down on us like the coming polar vortex we once knew as winter, adults and kids alike are getting into the holiday spirit. This time of year is often spent with family, friends and the kitchen. No matter how you choose to celebrate the holiday season […]

Gastronomically yours,

How to Stuff your Turban The first time I saw a turban squash was over 25 years ago on the cover of an old Harrowsmith Magazine. I was immediately taken by its unique shape which loosely resembled an Oriental turban after which it is named. Its exterior colour and texture reminded me of those old […]

Gastronomically yours,

  It is definitely soup weather and this recipe for Roasted Butternut Squash Soup is a great way to warm up! Be sure to pick up some “Mexican Kitchen Cartel” from any of The Spice Co’s retail partners to make this soup.  Squash are defined as fruits that are members of the gourd family, which […]

Gastronomically yours,

Candy Crush or Sugar Crash and what to do with Halloween Leftovers! The scariest harvest of the year is upon us  as some 4 million Canadian kids take to the streets and rake in their loot from more than 13 million homes that will participate in shelling out candy. These costume clad kids will return home […]

Gastronomically yours,

 With Halloween just a couple of sleeps away, I thought it best to share some ideas on how to carve your pumpkin,  how to roast the seeds and recipes for cooking with pumpkin. You don’t know Jack! Numerous religious groups have placed great importance on the last days of October and the first days of […]

Gastronomically yours,

Butter Buns   As the morning frosts become harder to scrape off of our cars we are all too well aware that winter will soon be upon us. This change of seasons often involves a change in our diets. Just as we see the squirrels gathering fat laden nuts for the winter we Canadians start to […]

Gastronomically yours,

Pumpkins are most commonly consumed in pumpkin pie during the Thanksgiving holidays and as ghoulish decorative pieces through Halloween. For many people Thanksgiving isn’t Thanksgiving without a pumpkin pie. You can forget the cranberry sauce, maybe over cook the turkey and have lumps in your gravy which will all be forgotten but if you do […]

Gastronomically yours,

The origins of baking pie lay in the Mediterranean and dates back to the Stone Age when Egyptians began using stone tools to grind grains to be made into crusts. This method of cooking quickly grew in popularity as it allowed foods to be prepared in a pie crust that could be easily transported great […]

Gastronomically yours,

Going Cold Turkey   Looking in your refrigerator the days after Thanksgiving may be akin to an archaeological dig as you unearth all of the remnants of the previous day’s or week’s meals. It’s like an adult version of waking up after a college party and trying to chronologically piece together the recent events of your […]

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A bit on the cooking of Turkey for this Thanksgiving Weekend… 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 […]

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By The Bushel Community Food Cooperative is growing and we want you to grow with us!   Since 2009, By The Bushel has been bringing fresh, local, organic and ecologically grown produce, meats, dairy and locally sourced goods to the kitchens of Peterborough. Our growing list of producers supply a variety of fresh and seasonal […]

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 I choose support local efforts and initiatives that I believe in. One Roof Community Diner is just such a cause. They were very gracious for our support and gave us more than our share of attention via social media and their website for which we are truly grateful. HOWEVER it’s those individuals who volunteer and have […]

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The smell of spring or why your piss stinks!   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 […]

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 […]

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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, […]

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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 […]

Gastronomically yours,

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 […]