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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,


Popping corn is one of the oldest varieties of corn and like all corn it too is indigenous of the Americas. It is cultivated in the same manner as sweet corn and looks almost identical in its appearance. The difference lies within the kernels. Popcorn kernels have a hard water proof hull or shell that encapsulates its starchy interior with notable amounts of oil and moisture. When the kernels are heated the moisture trapped inside them turns to steam and softens the internal starch while increasing its internal pressure. The pressure contained inside the kernel can exceed 135 psi or four times that of a car tire. Combine this internal pressure while heating the kernel to temperatures in excess of 200c and the kernel explodes or pops.

Popped corn kernels are called flakes and come in two varieties. Butterfly flakes look like they have randomly placed wings shooting out of them and are praised for their texture and mouth feel. Mushroom flakes look like a mushroom cap or small ball and are preferred to be used in candied popcorn preparations. Naturally grown pop corn cobs will produce both types of flakes where hybrid varieties have been developed to consistently produce only one type.

We have been snacking on popcorn for over 5000 years. Popcorn’s popularity rose during the depression when sugar prices increased and consumers reached for more inexpensive snack foods. Popcorn vending became profitable ventures with minimal investment as vendors purchase their commodities by weight and sell it to consumers by volume.

Popcorn popped by hot air poppers is the healthiest way to prepare popcorn which is naturally high in fibre, contains no fat, salt or sugar and is low in calories. Unfortunately we are hard wired to crave fat, sugar, and salt which we often add to our prepared popcorn in increasingly excessive amounts.

A handful of popcorn growers produce Ontario grown popcorn as southwestern Ontario is the only place in Canada with a long enough season to grow popcorn. Jones Popcorn is a family operated, pesticide free popcorn farm that processes their products from start to finish on their farm near Leamington. Their products are conveniently available on-line.

With the cool autumnal evenings turning into longer nights I find myself on the couch watching movies craving a little something. If your find yourself doing the same try making some fresh popcorn and seasoning it with the following recipe which uses heat and a bit of sweet to turn your popcorn into gourmet popcorn.

Visit the Foodland Ontario Site for information on the benefits of choosing Ontario for all your food needs


Wasabi and Ginger Popcorn Recipe


2 liters of freshly popped corn

1-2 tbsp. butter, melted

1/2 tsp. wasabi paste

2 tbsp. candied ginger, finely chopped

1/4 cup wasabi-flavored fried peas

1 tsp. black sesame seeds

1 tsp. white sesame seeds, toasted

¼ tsp. sugar (optional)

Salt to taste (optional)



Turn on your hot air popper to pop your corn. In a medium sized bowl whisk together the butter and wasabi until fully incorporated. Stir the ginger and wasabi peas into the butter mixture. Place the popped popcorn in a large, clean paper bag or a large bowl or pot that can be covered. Now drizzle the butter mixture over the popcorn. Shake or stir the popcorn until it is evenly coated with the butter. Sprinkle popcorn with sesame seeds, sugar and salt and give it one last vigorous shaking or stirring before serving. Serve immediately

.Jones Popcornhttp://www.jonespopcorn.com/index.html

Jones Popcorn is a family farm operation. It was started by Russell Jones and his wife Margaret in 1969, and continues to be run by them on a year round basis.

It began as a hobby where they grew less than an acre in the first year and harvested it all by hand. As years passed, it became a sole focus of the farming operation, and that operation continues in the same location today.

Jones Popcorn is located outside of the town of Leamington, Ontario, near a small community called Blytheswood. The popcorn is grown, harvested, stored, processed and packaged all at this location.

© Jones Popcorn 2001.

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