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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

Gastronomically yours,

Coming in from the coldIce Sculpture Carving

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 and causing it to oxidize. More specifically your exposed skin is being subjected to the sublimation process which is when we see the outer surface of our skin begin to freeze ever so slightly and the water molecules go directly from their solid state or ice to their gaseous state as a vapour without ever being in its liquid state. Simply put we are all feeling a little freezer burnt!

If you have ever found a forgotten tidbit of food in the freezer which was wrapped in haste and repeatedly tossed out of the way every time you went rooting through your freezer you may discover when you finally un-wrapped it that a portion of its surface may have been covered in ice crystals.  This is the extreme effects of sublimation on foods that have been improperly frozen which when thawed leaves our food looking dry and shrivelled or somewhat burnt.

Food affected by freezer burn does not pose a threat to food safety or our health, it is will simply have some dry patches or have changed colour as the lack of moisture can cause reactions in pigmentation. By keeping the temperature of your freezer at a constant temperature of -18 °c or colder it will not only keep your frozen food safe it will lessen the effects of freezer burn. Foods located in an area of your freezer that are frequently exposed to temperature fluctuations like those near the door are at a greater risk of experiencing sublimation as well manual defrost freezers are better at preventing freezer burn than the self-defrosting freezers for the same reason..

When we venture outside in cold weather we tend to wrap ourselves up thoroughly and apply a protective layer of lotion on our skin to protect it which we can also do with our food. Properly wrapping our food is the first step in protecting it in the freezer. Vacuum packing your food with sealant machines are a popular method to use, while some choose to use self-sealing plastic bags which allow you to hug and squeeze the excess air out of the bag. Although plastic barriers are extremely effective at protecting food when they fail they fail miserably as the slightest puncture in the protective plastic allows the entire piece of food to be exposed to the effects of cold air. Traditional butcher paper is better for wrapping medium to larger pieces of food because it can effectively create a barrier between foods and the air, when they become punctured only the food at the puncture site will be at risk of developing freezer burn and can easily be trimmed off.

You can also slow the effects of freezer burn on your food by simply placing open, plastic containers partially filled with water in your freezer in addition to those used to make ice cubes to help maintain humidity.

Humans have been freezing food for its preservation for centuries as it slows decomposition of foods while protecting them from bacteria and pathogens. Clarence Birdseye II made numerous fur trapping expeditions into Labrador where he learned about ice fishing and witnessed the effects of flash freezing food in the sub-zero climate of the region. Birdseye watched how observed people purposely freezing their food for long term storage which inspired him to invent the necessary equipment required to create an endless line of frozen foods and prepared meals.

It has been proven that freezing foods does not impair their nutritional values; these values are lowered by the cooking methods and cooling processes that foods endure prior to and after being frozen similar to fresh foods. It has also been proven that foods frozen for 3, 6 and 12 month intervals also showed that the duration of time food spent in the freezer did not change their nutritional content.

As the extreme cold weather is now behinds us, and temperatures set to soar above the freezing mark I plan to be out on the deck firing up my barbeque and grilling locally raised meats, baking some locally grown potatoes, and possibly enjoying local corn from the freezer section in the following recipe.


Roasted Corn Chowder

3 cups frozen corn

1 tbsp. cooking oil

3 tbsp. Butter

1 large onion, diced

3 cloves of garlic, minced

2 cups of Yukon Gold Potatoes cut into ½-inch cubes

5 cups of water or chicken stock

1 tbsp. fresh chopped thyme

1 cup heavy cream

Salt and pepper

Pinch of cayenne

Grill the corn in a cast iron skillet with the oil over a medium flame on the barbie until slightly charred and golden in color. Remove the pan from the barbeque and let it cool.

In a large soup pot over medium heat melt the butter then add the onions and garlic and allow them to cook for about five minutes, stirring occasionally. Next add the potatoes and then the water or stock. Bring the pot to a boil and then reduce the heat to low and allow it to simmer for 30 minutes uncovered. Add the corn to the soup pot and allow it to simmer another 15 minutes. Stir in the heavy cream, season to taste with salt and pepper.




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