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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,

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 of ingesting this member of the daffodil family.



The effect of eating asparagus on our urine has been of curiosity and study since the 1700’s. Most recently a study published in 2010 found that while almost everyone who eats asparagus produces the aromatic asparagus-urine only 40% of the population has the autosomal genes required to smell them. This trait is unique to asparagus as these compounds originate in asparagusic. The aromatic producing elements of asparagus are more concentrated in young asparagus are more present in young asparagus, with the observation that the smell is more pronounced after eating young asparagus.

Another food study in the 1700’s saw the cross breeding of Fragaria virginiana and Fragaria chiloensis which lead to the creation of the cultivar more commonly known as the common garden strawberry.

These naturally sweet aromatic orbs are related to the rose family and have been used for centuries in the kitchen but also in cosmetic applications and of course the perfume industry. The strawberry is the first fruit to ripen and be harvested in the Kawartha’s. Their flavor can be influenced by weather and this year’s hot dry spring should produce exceptionally sweeter fruits than usual.

Asparagus and strawberries have a number of similar traits. They are both related to flowers; make great companion plants, they require human hands to harvest them, and are only available locally in season for a short period of time. Pick up both of these ingredients at farmers markets and grocery stores throughout our region while still in season and try them together in this week’s recipe that will welcome the delicious aromas of summer into our homes. The many textures and flavors of this salad are best served with barbecued chicken to making it a satisfying meal.

Asparagus and Strawberry Salad


2 cups asparagus, trimmed and cut into bite size pieces

3 tbsp. extra-virgin olive oil

2 cups sliced fresh strawberries

2 tbsp. lemon juice

4 cups arugula

1 tbsp.  Honey

3 tbsp.  Balsamic vinegar



In a medium sized bowl combine the asparagus and half of the olive oil together and toss it until the asparagus is evenly coated with the oil. Cook the asparagus for 2-3 minutes in either a preheated oven or barbeque at around 400 °f. Once cooked remove asparagus from heat and allow it to cool to room temperature.

Make the vinaigrette by whisking together the remaining olive oil, lemon juice, honey, and balsamic vinegar in a small bowl.

Place about a cup of arugula onto four dinner plates. Top the arugula with the strawberries and asparagus.  Lightly drizzle each salad with the vinaigrette. Season to taste with salt and freshly ground black pepper to taste.




April showers bring May flowers including tasty edible ones; my favourite being Asparagus. The Ontario asparagus harvest has begun, with the first crops appearing in Niagara and Prince Edward Counties.

This member of the lily family is a perennial that grows from its rhizomes hidden within the soil.  When Ontario asparagus arrives in the marketplace one can see it as the materialization of spring and that our local fields are warming up.

The natural artistic beauty of freshly harvested asparagus with its purplish blue tips contrasted by the rich green stems is a portrait of still life in itself and in need of a suitable canvas of fine bone china. You may sense some rapture and delight in these words but nothing compares to fresh asparagus which has an ephemeral existence with a shortened growing season here.

asp tip

First it must be harvested by hand, travel to market and be consumed within 24 hours. After that asparagus with up to 4% sugar content like other vegetables will begin to consume this sugar for its continued growth and survival. If stored for too long or exposed to light and warm temperatures the asparagus will start to loose its moisture and sweetness. Prolonged storage will see the entire stem grow more fibrous as the plant consume more of it’s self for survival. Some of the effects of storing asparagus can be minimized by simply treating the asparagus like fresh cut flowers. By simply cutting an inch off of  the bottom of  your asparagus and standing them in sugar water your asparagus will hold well in the refrigerator for a few days if need be.

The formation of lignin or the woody fibrous texture found in the lower portion of the stalk asparagus has been dealt with in the same manner for centuries by cooks who simply bend the asparagus stalk end to end. This stress causes the asparagus to snap on the border between the tough and tender parts of the stalk.

Asparagus contains asparagusic acid which is a substance high in sulphur and is classified as a relative of methanethiol; an active ingredient in skunk spray. Within half an hour of eating asparagus our digestive system turns the sulphur into methanethiol. This derivative of asparagusic acid ends up in our urine releasing an aromatic odor. Almost all individuals produce this odorous compound after eating asparagus, but oddly enough only about 40% of us have the autosomal genes required to smell it.

Asparagus is delicious eaten raw but its flavours can be accented by preparing it in a number of ways. A personal favourite is to wrap small bundles of asparagus with bacon and bake it in the oven. Other alternatives include pickling asparagus, brushed with olive oil and cooked on the bbq or blanching them and quickly cooling them under running water for a salad served with toasted almonds.




Sautéed Asparagus 

1 pound of asparagus cleaned

One quarter pound shiitake mushrooms (optional)

2-3 tbsp. butter at room temperature

Juice of one lemon or one-eighth cup white wine

Salt and pepper

Over medium-high heat, pre-heat a sauté pan. Add the butter and swirl it around the pan. Add the asparagus and shiitakes. Please keep your sauté pans moving constantly as sauté means to jump. After two to three minutes has passed remove the pan from the heat. Add the lemon juice and let it simmer for about a minute. Season with salt and pepper and serve immediately. Serves 2-4 people.

Personally I prefer to serve my asparagus raw or chilled as this helps to avoid cooking it into a soggy camouflage coloured mass.

To serve asparagus as a hearty yet refreshing salad I like to use the following recipe.

]The combination of astringent and sour flavours of the asparagus and Goats cheese is balanced out by the natural sweetness of berries.

Raspberries or strawberries work best.


Chilled Asparagus Salad


1 bunch of asparagus cleaned

3 strawberries

½ cup Goats cheese

¼ cup toasted Pine Nuts

1 tbsp. lemon or orange zest

Kosher salt and cracked pepper


Blanch the asparagus in salted boiling water. Quickly cool it under cold water or in an ice bath. On salad plates arrange asparagus into equal sized log piles. Place sliced strawberries on the asparagus, top this with crumbled goats cheese, pine nuts and lemon zest. Sprinkle salad with Kosher salt and pepper. Serves 4

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