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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

Posts Tagged ‘Holidays’

Gastronomically yours,

December 17th, 2016

Ramsey started off with a furious expletive Which is why I believe he is a distant blood relative

T’was a Night in the Kitchen

Twas the night before Christmas, when all through’ the kitchen

Not a chef was stirring, nor washing the dishes

The pots were all cleaned and put back on the shelf

Knowing tomorrow it would be back to work for this elf

Our company had long ago gone to sleep,

While a pot of turkey bones silently did steep.

Removing my tunic and old chef’s hat

I had decided to partake in a stiff nightcap

When out in the kitchen the smoke alarm rang

I ran back to the galley and spouted some slang

I had rendered our festive dinner to ash,

And proceeded to quietly take it out to the trash

While back in the house I poured some Chablis

And ended up on the couch to watch some TV.

When, what to my bloodshot eyes should appear,

But some bloke on the network cooking with cheer

He was straining a sauce with a ladle and colander

Later it mentioned that his name was something Oliver

Soon my eyes were drooping and I began to nod,

As my mind was dreaming now immersed in egg nog.

Back in the kitchen I found myself looking

As this chap named Oliver was standing there cooking

He was calling out names of chefs, who arrived,

Through my exhaust fan looking rather surprised

Now Ramsey! Now Batali!, Now Lagasse! and Flay

“On De Laurentiis!, On Pepin!, On Puck! and Ray

They were dressed in chef whites and ready to cook

I interrupted them and asked them to sign their latest cook book

The pots and pans they began to rattle

As these chefs ironically prepared to do battle

Ramsey started off with a furious expletive

Which is why I believe he is a distant blood relative


Batali somewhat sweaty with red hair and round belly

Shook when he laughed, like a slab of pork belly

Lagasse was shucking a pail full of clams

His eyes how they twinkled! When he shouted out BAM!

Flay with a free-range turkey flung over his back,

Looked like a cook from not just any barbecue shack. 

De Laurentiis pulled out her knives which she honed

While this everyday personality looked already at home

Pepin the French chef worked rather free and wild

And that’s okay with me because I too lament for Julia Child

Puck and Ray the ever famed culinary tycoons

Were smiling and working on a curried crab Rangoon


It was obvious now that our Christmas dinner would not be traditional

As it seemed this merry feast would border on being biblical.

With a wink of their eyes and a twist of the pepper mill

I knew that Christmas dinner would not see us dining on krill

With a dash of caraway and a dash of dill, I sliced up the fillet

And fired up the chaffing dishes, Christmas dinner this year would be served up buffet.

What to do next I was no longer sure

I was just thankful that we would not dine on manure

All chefs on hand were given thanks and gingerbread

As they returned where they came from I went straight to bed

With the bread in the bread maker using fresh baker’s yeast

I wish Happy Holidays to all, and to all a good feast!

Merry Christmas from all of us in the kitchen!




Chef Brian for Hire
The Spice Co.