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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,


Where the buffalo roam


We use the words buffalo and bison interchangeably as if they were describing the same animal but the two are actually distant relatives which are more closely related to the domesticated bovine than each other.

 Buffalo are related to the Asian water buffalo. Bison are the almost mythical creature that roamed North America with a population in excess of 50 million. Today those herds have dwindled down to around 13 000 animals that areconsidered to be truly genetic- wild-bison living in protected game preserves and park land.

 Commercially we can find half a million bison being raised for its meat and hides throughout North America. Annually we see about 10% of these animals being culled for human consumption. These cultivated animals are crossbreeds that contain bovine or beef cattle DNA and are referred to as beefalo by some.

 Wild bison have a lifespan of 15 years and may weigh up to 1,000 kg compared to commercially raised bison that may exceed 25 years of age and weigh in around 1600kg.

 At first glance bison meat is quite similar to beef. Nutritionally bison contains less than half the fats and cholesterol found in beef. Due to the healthier qualities associated with this densely flavored protein we have to make some adjustments in the kitchen when we prepare it. Bison is naturally tender however it is often misjudged as being tough this misconception is largely due to it being improperly cooked. The main thing to consider when cooking bison is that it is extremely lean and will cook very quickly compared to other meats. It responds best to being cooked slowly using lower temperatures. It is critical that buffalo meat does not get over cooked; simply this meat should not be cooked beyond medium rare. 

 Locally Tim Belch operates a bison farm that supplies restaurants throughout Ontario and is sold to the public from their farm and at Peterborough’s Saturday Farmers Market. At one time Belch’s Bison farm was the largest producer of bison in Canada.

 I recommend trying some of Belch’s Bison as a healthy alternative to other proteins you may currently use in your diet keeping in mind the preparation tips previously suggested or simply try this week’s recipe for a southwestern flavored roast.


Southwest style Bison Tenderloin

1 center cut bison tenderloin approximately 2 lbs.

1 tablespoon canola oil

1 ½ tsp. ancho chile powder  

1 tsp. ground cumin

1 tsp. brown sugar


1/2 tsp. dried oregano

1/2 tsp. freshly ground black pepper

2 cloves garlic minced

2 cloves garlic minced

1/4 tsp. celery seeds

2 tbsp. fresh lime juice


Method:  In a medium size bowl whisk together the oil, herbs, spices and lime juice. Completely coat the bison loin with the oil mixture and let it stand at room temperature for 45 minutes. Preheat your oven to 425°f and then cook your tenderloin on a wire rack in a roasting pan for 25-30 minutes or until it reaches an internal temperature 130°f. Remove the roast from the oven and let it stand for 10 minutes prior to slicing and serving it. Serves 4 people.




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