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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.

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Posts Tagged ‘Rice’

Gastronomically yours,

February 8th, 2017

Getting married? Think twice about throwing rice…

Here Comes the Bride

The ritualistic trading of nuptials throughout society carries many traditions. From the ring to the veil and the colour of the brides dress all of these traditions have a story behind them. All evolved over time depending on many historical influences.
Wheat and grains are considered by some to be symbols of fertility. Often wheat sheaths would find their way into the wedding ceremony or grains were tossed in the air over the newly wedded couple’s heads to promote fertility. Over time as the world evolved we discovered how to use wheat to bake wedding cakes. Some cultures then began to take pieces of the cake and drop crumbs over the bride and groom. As well as tossing grains sometimes well-wishers tossed flower petals.
When the price of grains and flowers began to rise, people switched to throwing confetti and rice at the newlyweds. The novelty of confetti quickly wore off, as it is impossible to clean up the mess. Oh yeah and that guy who got the paper cut on his eye and sued the confetti company for millions is urban legend, but it had an effect on confetti sales.
A handful of rice thrown at point blank range by an overzealous newly met in-law is enough to make one never eat rice again let alone meet the rest of the family. Rice on church steps is the equivalent of marbles on the church steps.
Now here is the all-time urban legend that has affected the wedding rice trade… Don’t throw rice at your wedding because birds will eat it and explode.
I’ve heard this numerous times from all demographics and each time I laugh harder than before. If this were true you would be able to watch wild life shows on migrating birds stopping off for a nosh in patches of wild rice fields and then the poor unsuspecting birds would explode on film. There would be large groups of angry people trying to stop the senseless cruelty of the systematic self-inflicted genocide committed by the noble Chickadee. We would be hanging bird sized rice cookers from trees in an attempt to reverse the damage caused by years of rice emissions around the world.
No wonder we can’t figure out which came first, you know the chicken or the egg problem that has plagued the brilliant minds of time we’ve been trying to feed Alka-Seltzer to seagulls which from my childhood experience I can say is urban legend as well.
Here is an idea of what I like to do with rice

Creole Dirty Rice
1 lb. chicken livers, chopped fine
4 tbs. vegetable oil
1 cup onion diced
1/2 cup celery, chopped fine
1/2 cup red bell pepper diced
1 tsp. garlic, chopped fine
1/2 tsp. Kick Ass Cajun seasoning, from The Spice Co. naturally
6 cups-cooked long grain or Jasmine rice, HOT
1/4 cup green onions, chopped fine
1/4 cup parsley, chopped fine
Method: Sauté chicken livers, onions, celery, red peppers, and garlic with vegetable oil until lightly browned and add our Kick Ass Cajun. In a large bowl combine liver mixture with the cooked rice. Stir in the chopped green onions and parsley. Serve immediately.

Chef Brian for Hire
The Spice Co.