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,

Sticks and Stones

 

Who cannot resist the aromas of a BBQ? We cannot deny that when we smell foods licked by fire and smoke that our appetite is whetted and we start to salivate. This ancient method of cooking dates back to the days of cave dwellers cooking chunks of meat over a fire. Through its evolution we can come to understand the basics of BBQ and harness the elements used for creating memorable back-yard feasts.

 

The word barbecue originated from the Spanish word barbacoa and made its way to Central America. The Arawak people traveled from Central America to the Caribbean taking their style of barbacoa with them. The Caribbean was also inhabited with the Carib Indians who were a fierce society of warriors who led to the demise of the Arawak’s 1000-year existence in the Islands. It is believed that the Carib’s dinned on barbacoa Arawak at their victory feasts.

From Central America the barbecue traveled north to Texas and the barbecue scene has never rested since as it gave birth to a sub-culture of BBQ rib and sauce competitions that are as hot and fiery as the foods served at these annual national events. We must also acknowledge Australia for the “Barbie” and the Japanese for the “Hibachi” and the influences made on our way of backyard grilling. As well as tailgate party goers and the various flavors found in such societal delicacies as Beer Can Chicken.

Roll tape

 

Here in Canada we can trace our cooking styles back to the Pacific Northwest native peoples with the art of plank-grilling where one splits open a freshly caught salmon, binds it to a piece of cedar driftwood and cooks it over a fire. From the Pacific Northwest also comes hot-rock cooking. Here we use heated slabs of granite for cooking fish and seafood on the surface of heated stones. These methods of cooking allow us to infuse or impart natural aromatic flavors into our food.

Plank-grilling and hot-rock applications are fun and easy to do however there are a few precautions and rules to be observed. When choosing a plank use an aromatic wood like untreated alder or cedar. I do not recommend Eastern cedar, pine or birch. It is necessary to soak the planks in water for a few hours before the grilling begins as this allows the wood to slowly release smoke and flavor, as with dry planks you will have a fire and no dinner.

If you choose to cook with stones do not use porous rocks as they sometimes retain water and explode with extreme heat. Use slabs of granite, marble or even terra cotta. By incorporating stone slabs into your BBQ you can try doing mussels and oysters or BBQ pizzas and cheeses to make unique appetizers. Dessert is a necessary course needed to finish any great repast and this too can be done on the Q by cedar planking apples and peaches served with ice-cream.

This May long weekend is the perfect excuse for taking the time and trying something new on your Bbq. Our local grocers, farmer’s markets and farm gate purveyors are sure to have something for you to experiment with.

 

Getting fired up

 

Below is this years BBQ Class Schedule from Friendly Fires for more details check them on line

Friendly Fires 2013 BBQ Class Schedule
Below you will find the schedule for our BBQ classes in 2013. We are very excited to be welcoming two new headliners this year – Chef John from Bohemian BBQ and Master Butcher George from Primal Cuts. Returning by popular demand is Chef Brian Henry.
Once again, the majority of our BBQ classes take place on Saturday morning at our Peterborough store location – and usually rain or shine so come dressed for the weather (tents are erected in the case of rain).
Saturday May 25th – 10am
John from Bohemian BBQ – John is an grill master who specializes in southern BBQ as well as that of countries like Peru, Argentina and Portugal. Today John will be demonstrating the unique flavours of Portuguese Piri Piri with chicken. John promises you’ve never tasted chicken like this. [warning – you may experience withdrawal symptoms the next day] (cost is $15 per person)
Saturday June 1st – 10am
Chef Brian Henry will be taking our taste buds on an adventure to Korea with BBQ techniques and flavours found only on the Korean peninsula. (cost is $15 per person)
Saturday June 8th – 10am
Master Butcher George from Primal Cuts in Peterborough will be exploring the world of beef, more precisely lesser known cuts of steak. We are betting you may never buy a striploin again! Primal Cuts is known for using ethically raised local animals and being the only shop in town that dry ages beef up to 90 days! (cost is $15 per person)
Thursday June 13th – 4pm
Friendly Fires’ own Hayley Doyle and Valerie Adams will be hosting an afternoon of fun and food where women can feel free to discuss all things BBQ. Experience is not necessary. Come for the experience, come for the food, come for the techniques but leave happy, full and eager to get home to turn on your own BBQ! (cost is $30 per person and class is approx 2-3 hours long)
Saturday June 22nd – 11am
With Friendly Fires 2nd Annual BBQ Competition only one month away we thought we’d fire up the grills to have our own mini “Rib cookoff”. Come taste the difference that technique, fuel and flavouring can make to a “simple” rack of ribs.
Saturday July 6th – 10am
Chef Brian Henry is back and this time he is taking our taste buds on a trip to Australia. From the country that brought you “Shrimp on the Barbie” come see what else Australia has added to the world of BBQ through the talents of Chef Brian Henry. (cost is $15 per person)
Tuesday July 9th – 4pm
Friendly Fires’ own Hayley Doyle and Valerie Adams will be hosting an afternoon of fun and food where women can feel free to discuss all things BBQ. Experience is not necessary. Come for the experience, come for the food, come for the techniques but leave happy, full and eager to get home to turn on your own BBQ! (cost is $30 per person and class is approx 2-3 hours long)
Saturday July 13th – 10am
For his final class Chef Brian Henry will be taking our taste buds down to the docks to see what the local fishing boats have brought in today. Seafood or maybe more precisely local “lakefood”. Taste how good it can be right here in the Kawarthas!
Saturday July 20th – 10am
Master Butcher George from Primal Cuts in Peterborough will be exploring the world of beef, more precisely lesser known cuts of steak. We are betting you may never buy a striploin again!  Primal Cuts is known for using ethically raised local animals and being the only shop in town that dry ages beef up to 90 days!(cost is $15 per person)
To sign up for any of our classes, please call our Peterborough location (705-741-1900) or drop in (981 Highway 7 East, Peterborough). Due to the popularity of these classes and the need to know numbers for estimating food, please note that prepayment is required to hold your spot.
Chef Brian Henry
Primal Cuts
Bohemian BBQ

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