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 ‘spice rubs’

Gastronomically yours,

March 24th, 2016

Celebrate the Cheeses of Nazareth this Easter with this recipe for Balsamic Scented Goat Cheese Cake with a Cranberry Almond Crust

And don’t forget the Baby Cheeses either!

In the early 1900’s the most famous variation of cheesecake came of age and is still at the top of its game as the New York cheesecake. This pure, untainted cheesecake is prepared with pure cream cheese, cream, eggs, and sugar. It is not to be served with any goopy toppings just a pure and simple unadorned cheesecake.

The earliest recorded history of cheesecake shows that cheesecake was very popular in ancient Greece. When Rome conquered Greece, the Romans began preparing cheesecake and often would use cheesecake as an offering in their temples to their gods. One of the foods served to athletes during the first Olympic Games held in 776 B.C. on the Isle of Delos was cheesecake.

The most indispensable ingredient in any cheesecake is cheese. Most cheesecakes are made from ricotta, cream or cottage cheese. There is a never ending supply of recipes for these creations with cooks the world over striving to make the perfect cheesecake. Many cultural and regional influences can be displayed in cheesecakes which will see a variety of ingredients used for the crust and regionally influenced cheese ingredients.

My son Sequoia making goat cheese with my daughter Kira at Cross Wind Farm

My son Sequoia making goat cheese with my daughter Kira at Cross Wind Farm

In my opinion if cheesecake was good enough for Olympians it’s definitely good enough for me. On the contrary I must admit that I’m not a huge dessert eater. So I prefer my cheesecake to be a savory preparation which would see my cheesecake made from Gorgonzola cheese and maybe a walnut crust or an almond port cheesecake served with a light salad. These types of cheesecakes put me into culinary rapture. With life being so unpredictable why not eat dessert first? I enjoy cheese like most Canadians do. I could eat it at every meal, whether it is cheese soup, a fresh bag of curds or a silky cheesecake; cheese always satisfies.

Cross Wind Farm is our locally owned and operated goat cheese farm producing award winning artisnal cheese. Which is located just a short drive outside of Peterborough in Keene. Cross Wind is a family owned and operated farm. I recommend using Cross Wind Farm Cheese in the following recipe for Balsamic Scented Goat Cheesecake with a Cranberry Almond Crust, which is sweet enough for dessert but is also savoury enough to eat with a salad. A bitter green salad would be best dressed with a light balsamic or berry vinaigrette, and slice your cheesecake into pieces that are about half of what one would serve for a dessert size portion.

Cranberry Almond Crust


1 cup of crushed almonds

2/3 of a cup graham cracker crumbs

1 tbsp. of sugar

1/4 cup dried cranberries chopped

1/2 cup of melted butter


In a medium sized bowl mix together all of the dry ingredients. Now pour in the melted butter and blend together until it is of an even consistency.

Press the mixture evenly into the bottom of 9 inch spring form pan.

Bake in 350 degree oven for 6 or 7 minutes. Set aside.



Balsamic Scented Goat Cheese cake

For the filling:

1 ½ pounds of goat cheese

5oz. honey

1/2 cup whole fat goat’s milk

6 eggs

1 tbsp. balsamic vinegar


Beat goat cheese with the honey on low speed until barely combined. With the beaters running slowly add the goat’s milk. Next add the eggs one at a time and beat until just incorporated. Pour the filling over the prepared crust and bake on the middle rack of the oven at 300 F for 25 minutes. Let the cheesecake cool and serve with a light salad.

Gastronomically yours,

March 24th, 2016

Folsom Kitchen Blues

Alright so the following bits of culinary information and recipes are dedicated to my daughter Eli’s Ninong (Godfather), Michael Folsom. The recipes are easy to prepare and perfect for the novice cook, like you Mike which I assure you will make you look like a master even though your dietary preferences will state otherwise.  First and foremost it is important to go easy with the rubs and start off using them lightly as you can always add more, but it is hard to remove them once they are added to your food. If need be sprinkle them like salt and then add more if your palate says to do so.

Chef Salt by The Spice Co. naturally!

Chef Salt by The Spice Co. naturally!

We will cover off 3 recipes using a total of 4 products from our retail line of spice rubs under the guise of “The Spice Co.” if you don’t have the products you can purchase them from one of our retail partners listed at  or order them online at  If you choose to  not use our products in the following recipes I cannot attest to what the flavours (that’s how we spell it in Canada)in these recipes will work out like for you so good luck with that… you’re on your own.

Kick Ass Cajun delivers a great tasting Cajun seasoning that is balanced with an east to swallow heat!

Kick Ass Cajun delivers a great tasting Cajun seasoning that is balanced with an east to swallow heat!

There will be three recipes in total that when combined together create a balance of flavours and textures that will please most any palate. I recently prepared this dish at a fundraising event and it was bestowed with a people’s choice award. The recipe is for a Slow Fire Roasted Kick Ass Cajun Rubbed New York Striploin with One Stinky Onion Marmalade and Mexican Kitchen Cartel Mayo. Although the recipe calls for beef you can use a pork loin or whole chicken. The recipe will yield enough food for 4-6 dinner guests with a bit left over for a sandwich or two the next day.

Mexican Kitchen Cartel is a smoky blend of traditional seasonings and spices!

Mexican Kitchen Cartel is a smoky blend of traditional seasonings and spices!

Now Michael to make this award winning meal you will need to start a day before you want to eat. It is also important to read the recipes all the way through before making them. This will ensure you have all the necessary ingredients and tools as well as an overview of the tasks that will be required of you to execute.  We first need to start preparing the meal by concocting the accompanying condiments.

NOW AVAILABLE from The Spice Co. Humble Pie

NOW AVAILABLE from The Spice Co. Humble Pie

First we will prepare the One Stinky Onion Marmalade…

One of the top 10 questions I get is, “how do you chop onions without crying?”

The answer is simple. Don’t chop onions.

Slicing or chopping onions can be among the most miserable of kitchen chores.

Our snotty, running noses and tears streaming down our cheeks make it easy to understand the purpose of onions sulphurous characteristics: to discourage animals from eating them.

Our bodies react to onions as they do because cutting an onion releases chemicals that combine to create lachrymator, a sulphur-based gas, which is also one of the ingredients in tear gas.

This gas reacts to the water in your eyes and nose, producing sulphuric acid, which causes that familiar burning sensation and produces tears and sneezes.

There are plenty of suggestions on-line as to how one may reduce the tearful effects of onions, I suggest that you just suck it up, chop the onions, have a good cry and get over it.

Onions are most often used as a sub-ingredient to help build foundations for great dishes. On occasion, though, they get top billing as the primary ingredient in recipes such as French onion soup, onion bread or onion rings. In these recipes we get to enjoy the true sweet flavour that onions have to offer.

You can use any variety of onion to make the following recipe for One Stinky Onion Marmalade, but I prefer to use Red Italian onions aka: Bermuda Onions, with their striking colour preserved by the red-wine vinegar.

Serve One Stinky Onion Marmalade as a condiment. It makes for a light alternative to horseradish in beef dishes, and is delicate enough to be served with poached or smoked salmon.

One Stinky Onion Marmalade


2 cups of diced red onions

1-cup red wine vinegar

2-3 cups granulated white sugar

1 tsp. “Humble Pie” Spice Blend, from The Spice Co. (optional)


In a large saucepot, combine diced onions, apple cider, vinegar and sage. Over high heat, bring mixture to a full rolling boil, stirring constantly. Stir in sugar and return to a boil for two to three minutes.

Reduce the heat to medium and allow the mixture to simmer for 15 more minutes, stirring occasionally. Remove from heat and allow the onion s to cool. Store the onion marmalade in airtight containers in the refrigerator for up to four weeks.

Alright so the next recipe is a bit easier to pull off….

Mexican kitchen Cartel Mayo


1-2 cups of mayo, the full fat kind

1 – 2 tbsp. “Mexican Kitchen Cartel” Spice Blend, from “The Spice Co.”

Season with to taste with” Chef Salt”, from “The Spice Co.”


Stir ingredients together until evenly incorporated. Cover and let it rest overnight in the refrigerator so that the flavours have time to develop. Give it a taste the next day and up the amount of “Mexican Kitchen Cartel” Spice Blend if you want to give it more kick.

The final stage of this recipe takes about 15 minutes to prepare and about 3 hours to cook so think about it and plan on when dinner will be.

Slow Fire Roasted New York Striploin with our Kick Ass Cajun Rub!

Slow Fire Roasted New York Striploin with our Kick Ass Cajun Rub!

Slow Fire Roasted Kick Ass Cajun Rubbed New York Striploin


5lb beef roast like Ny Strip, Prime rib, or pork loin roast, or whole chicken

3 tbsp. “Kick Ass Cajun” Spice Blend, from ”The Spice Co.”

3 tbsp. brown sugar

¼ cup apple juice


Stir together the “Kick Ass Cajun”, brown sugar and apple juice in a non-reactive bowl. Thoroughly rub the spice and sugar mixture all over the roast or birds. For best results cook the roast on a charcoal or wood-fired barbeque at 275 °f for 2 ½ – 3 ½ hours. If you do not have access to a barbeque roast the meat in a roasting pan with a wire roasting rack. Use a meat thermometer / probe to check the internal temperature of the meat. For beef or pork you will want to reach an internal temperature of 135 °f – 140 °f for med-rare. Chicken will need to go a bit higher to 170 °f internal temperature.

To serve slice your steak, pork or chicken in thin slices, like a 1/8th of an inch thick. Pile the slices up on a tossed salad, rice or your favourite sandwich bread. Top the meat with a generous dollop of the One Stinky Onion Marmalade and drizzle a tablespoon or so of the “Mexican Kitchen Cartel” Mayo on top of everything and get to eating.

Your finished recipes should look like this!

Your finished recipes should look like this!

You can like both The Spice Co. and Chef Brian Henry Private Chef Services on Facebook, write a review or follow us on Twitter, Instagram, G+ and bunch of other ones too…

Gastronomically yours,

March 22nd, 2016

Breaking (Bad) Bread

I’ve been told that you should not discuss religion or politics over dinner because it can lead to indigestion.  With today being the end of  Lent it may be hard to follow this rule because whatever your beliefs are there is a good chance you may enjoy food this weekend whose origins lie deeply within both of these topics. One of the most curios foods that I dare deliberate in this muse while skirting serious discord is bread.

The hot cross bun has been around for centuries but its story is full of political motives, legends and superstitions; a mighty feat for this little doughy, sticky- sweet, spiced yeast roll that is flecked with pieces of dried fruit and marked on top with a crucifix.

So great is the hot cross bun that even Queen Elizabeth I declared that the buns are sold strictly at Christmas, funerals and on Good Friday. Many of these baked goodies would find themselves hung in kitchens to protect the kitchen from the evils of baking of bad bread, burning bread and the formation of mold on your bread for a year at which time the bun would be replaced with a fresh one. Some claim that these buns will not go bad and can be hung for a year and still enjoyed.

Try the following multi-stage recipe for Hot Cross Buns which are fun to make with any little ones you have running around the house this holiday weekend.


Hot Cross Buns


2/3 cup warm water

1 packet of dried yeast

3 tbsp, granulated sugar

3 1/2 cups all-purpose flour

4 tbsp. unsalted butter

1/3 cup milk

1 large egg

1 tsp. salt

1 tsp. Humble Pie spice blend

Zest of one orange

1/2 cup currants

Milk for brushing

Golden syrup

¾ cup icing sugar, sifted

1 Tbsp. milk, plus extra if needed




In a small bowl, stir together the warm water, yeast, sugar and 1/2 cup of the flour. Set aside for 15 minutes. Heat the butter and milk together in the microwave until the butter has just melted; let it cool to room temperature before whisking in one egg.  


In a large mixing bowl, combine the remaining flour, salt, spices, orange zest and currants. Pour the yeast and the milk mixtures over top of the dry ingredients. Stir everything together until it starts to form a dough ball. Turn the dough out onto a floured work surface and knead until smooth.

 Place the dough in an oiled mixing bowl and cover the dough with plastic wrap and set aside to let it rise to double in size.

 Punch down the risen dough and divide it into 12 even sized pieces. Roll dough into balls, they should be about golf ball size. Place rolled balls onto a parchment-lined baking sheet. Using a sharp knife cut a cross in the top of each bun. Leave buns to rise for until doubled in size.

 Meanwhile make the icing to pipe in the cross with by stirring together the icing sugar and milk until it forms a thick pliable mixture that can be easily piped.   (add a few more drops of milk, if needed). Pour this into a small piping bag and pipe crosses on top of each bun, letting the icing set for an hour before serving.

 Brush the risen buns all over with a little milk and bake them in a preheated oven at 350°F for 20 minutes and they are a nice golden brown. After they are out of the oven to cool, brush them with golden syrup and then pipe the icing into the cross.

Gastronomically yours,

March 22nd, 2016

How to Ham-it-up this Easter Weekend!

A ham is a cut of pork that in its entirety contains all four muscles found in the hind leg of a pig. These muscles cover the hip and shank bones which when cooked impart a great deal of flavour into the ham.

The shank end of a ham has the thigh bone running right through the center of the meat. Shank meat is very easy to carve but tends to be a chewier cut of ham compared to the hip end which is much more difficult to carve due to the complicated structure of the hip’s joint and aitch bone.

Roast Swine

Today most grocery stores sell hams that are fully-cooked. These processed hams have also been previously cured by dry aging, smoking or brined in salt and sugar. This style of ham is often packed with preservatives and nitrates. We do not cook these hams, we simply re-heat them. These processed hams should never be basted with their own pan drippings as it makes for an exceptionally salty ham. As convenient as these hams are to work with I find that they are often over salted and over-cooked with a texture that begs you to try and blow bubbles with it.  These pre-prepared hams are typically served with a sweet fruit, maple syrup or sugar glaze as the added sweetness balances the added saltiness found in processed hams.

A” leg of pork” or “fresh ham” is the names given to raw, uncured hind pig’s legs that have not been smoked, cured or previously cooked.  These hams are more commonly found in butcher shops and require you to fully cook them. Fresh hams are a delight to eat as they are moist like pork tenderloin and cook up like a pork roast with a rich pork flavour.

Cooking a fresh ham takes a little longer than processed hams. Most recipes state that a fresh ham is considered cooked when it reaches an internal temperature of 160 °f /71 °c which causes the natural juices to be squeezed out meat fibers as they shrink or contract during the cooking process. This can cause your ham to be tough and dry. I recommend cooking your ham to an internal temperature of 170 °f /77 °c as this higher temperature will ensure that the collagen and connective tissues within the ham have melted which will disperse themselves into the dry meat fibres resulting in a juicy tender slice of ham.

For those of you wishing to enjoy the upcoming holiday weekend with a feast of distinction try a fresh ham available at distinctively local butcher shops like the Community Butcher Shop located on George St., in downtown Peterborough with the following recipe. Note that it is a 24 hour process for this recipe.
Roasted Fresh Ham

8-12 lb. bone-in fresh half-ham, skin removed
1 lemon, zest and juice removed
1/4 cup olive oil
1/4 cup Italian Scallion Spice Blend
8 cloves garlic, peeled and cut in half
Salt and pepper
1/4 cup white wine vinegar


Using a boning knife, score the ham in its layer of fat in a diamond pattern, with the diamonds about an inch in size that are about ¼ of an inch deep.
Use a food processor to combine the lemon juice and zest, olive oil, rosemary, garlic, 1 tsp. salt, and 1 tsp. pepper into a coarse paste. Rub the paste all over the ham. Store ham tightly covered in the refrigerator for 24 hours.

When it comes time to cook the ham; pre-heat your oven to 350°F. Place the ham fat side up on a wire rack lined roasting pan and cover the ham with foil. Cook the ham, covered for 3 hours. Remove foil and gently drizzle ham with vinegar.  Continue roasting the ham uncovered for another hour or more and baste it every 20 minutes, until the ham is well browned and reaches an internal temperature of 170 °f /77 °. Be sure to check the internal temperature in several places without touching any bones. Remove cooked ham from oven and allow it to rest on your carving board.

While the ham is resting make pan gravy in the roasting pan by skimming any fat off of the drippings and heating the pan on the stovetop over medium heat whisking in a glass of white wine and 1/2 cup chicken broth. Be sure to scrape all of the tasty bits off of the pan into the liquid. Thicken sauce with roux or cornstarch. Serve immediately to 8 -10 dinner guests.

order online at

order online at

Gastronomically yours,

March 22nd, 2016

The following recipe is perfect for  to use as a dip, spread or dressing

Mexican Kitchen Cartel Chipotle Dip


½ cup sour cream

¼ cup mayonnaise

1 tsp. Dijon mustard

1 tsp. freshly squeezed lime juice

1 tbsp. Mexican Kitchen Cartel spice blend


In a glass bowl, whisk all of the ingredients together. Cover and let the mixture rest for 4-6 hours before using as a dip, sandwich spread or salad dressing. Add more Mexican Kitchen Cartel spice blend to taste if needed

Mexican Kitchen Cartel is a smoky blend of traditional seasonings and spices!

Mexican Kitchen Cartel is a smoky blend of traditional seasonings and spices!

Gastronomically yours,

March 22nd, 2016

Here is a focaccia recipe using our Italian Scallion recipe that was tested by Rasi & Eli today, they are my daughters aged 3 & 6, so if they can make this so can you!

Rasi says Italian Scallion is her favourite… you know the one with the mustache…


order online at

order online at

Italian Scallion Focaccia

1 cup warm water
1 tbsp. active dry yeast
1 tbsp. Sugar
3 tbsp. Italian Scallion Seasoning
1 tbsp. avocado oil
2 3/4 cups all-purpose flour
2 tbsp. avocado oil
¼ cup grated Parmesan cheese
½ cup mozzarella

In a large mixing bowl combine the water, yeast, sugar, Italian Scallion Seasoning and let it rest for 5 minutes. Whisk in the 1st tbsp. of avocado oil.

Rasi gently kneads the dough

Rasi gently kneads the dough

Add the flour and gently work the ingredients together until it forms a dough. Knead the dough until smooth and elastic. Lightly oil a large bowl with the remaining 2 tbsp. of avocado oil, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 30 minutes.
Preheat oven to 450 °F.
Punch dough down; and transfer it onto a parchment lined baking sheet. Pat into a 1/2 inch thick rectangle. Use your fingers to poke dimples into the surface of the dough and then sprinkle with both cheeses

Little fingers make the best dimples in foccacia bread!

Little fingers make the best dimples in foccacia bread!

Bake in preheated oven for 15-20 minutes, or until golden brown. Serve warm with gobs of butter. Yes I said gobs …

So if the kids can do it, you can do it!

So if the kids can do it, you can do it!

Gastronomically yours,

January 9th, 2016

Here are a couple of great ways to use our Reggae Rub and Kick Ass Cajun spice blends!


After the crash of the holiday season and the inconvenient adjustment to saving daylight our eating habits begin to shift as we begin to enter the darker months. Many retreat into their homes in search of comfort which often changes our eating habits. As winter begins to set in, we often take comfort in our food as well.

It is also a time for us to dust off the slow cookers and dig out the Dutch ovens as we delve into heartier meals. The longer slow cooking processes of comfort foods build anticipation for the next meal as their aromas. We are genetically wired to seek out more calorie-dense foods as food historically speaking was often scarce at best in winter and we sometimes need to put some meat on our bones for the cold weather ahead of us.

Beef, chicken, lamb, pork, and fish all taste better when cooked with their bones intact. Bones add flavor to foods, texture to meats composition and can enhance plate presentation. That said consumers ironically have sacrificed flavor and their health for convenience by purchasing boneless cuts of meat.

Bones are full of minerals, mainly calcium, phosphorus and magnesium. Bones also have connective tissue like tendons, ligaments, and cartilage still attached to them which contain glucosamine. When we removed bones from our diet we then increased our needs for nutritional supplements to help sustain our body’s needs for the raw materials that aid in bone and cartilage formation.

Bones are porous and transfer heat slowly which in turn slows down cooking times. The benefit to this is that meats will not cook as fast allowing the proteins to denature and relax which guarantees tender meat that is juicy and flavorful.

The following recipes for our Reggae Rub Chicken Wings and our Kick Ass Cajun Southern Fried Chicken are both bone in comfort food s that are easy to prepare and enjoyed by many. It is best served with corn, mashed potatoes, slaw, gravy and of course some fresh baked rolls to ensure that your plate is clean when you’re done.

Reggae Rub! Perfect for the Jerk in your life!

Reggae Rub! Perfect for the Jerk in your life!



Reggae Rub Chicken Wings


3 lbs bone-in chicken wings and drums

½ package Reggae Rub

3 green onions, minced

1 tbsp. cooking oil

3 cloves garlic, minced



Take the chicken out of the refrigerator about 30 minutes before cooking.  Combine all of the remaining ingredients together in an mixing bowl and mix until evenly incorporated. Add the wings to the Reggae Rub mixture and toss them about to make sure they are liberally coated.

Reggae Rub Wings are best when grilled over charcoal!

Reggae Rub Wings are best when grilled over charcoal!

For best the best possible flavour cook the wings on a pre-heated charcoal barbeque. If you don’t have charcoal you can use a gas grill, or if necessary you can roast them in the oven. Use a medium-high heat. On the barbecue they will take about 20-30 minutes in the oven at 425 °f you will need about f 45 minutes. More importantly you will need to ensure the chicken is cooked to a proper internal temperature of 74 °c / 165°f. This is best checked with a food thermometer. Serve immediately with a light beer like Smithworks Hefeweizen. Serves 4-6 people depending on what else you set out on the table.

Kick Ass Cajun delivers a great tasting Cajun seasoning that is balanced with an east to swallow heat!

Kick Ass Cajun delivers a great tasting Cajun seasoning that is balanced with an east to swallow heat!

Kick Ass Cajun Fried Chicken



1 whole chicken 2 -3 pounds

3 eggs

½ cup butter milk

2 cups all-purpose flour

2 tsp. baking powder

1-2 tsp. Kick Ass Cajun spice blend

A pinch of both salt and pepper

Vegetable oil or peanut oil, for frying



Using a knife break the chicken down into smaller cuts and pat the pieces dry with paper towel to remove any moisture.

Preheat your deep fryer to 350 °f and your oven to 200 °f.

In a medium size bowl, whisk together the eggs and buttermilk and set aside. In a separate bowl sift together the flour, baking powder, garlic and ginger powders with salt and pepper.

Dip the chicken pieces one at a time into the egg mixture, then evenly coat them in the flour mixture and gently submerge them into your preheated fryer. Make sure each piece of chicken has plenty of space to cook in the fryer without touching anything. If necessary fry the chicken in small batches and transfer the cooked pieces using tongs or a slotted spoon onto a baking tray line with a roasting rack in your preheated oven.

Fry the chicken until brown and crisp, about 10-12 minutes depending on the size of the pieces. More importantly you will need to ensure the chicken is cooked to a proper internal temperature of 74 °c / 165°f. This is best checked with a food thermometer.

Gastronomically yours,

January 7th, 2016

Kick Ass Cajun Steak with Italian Scallion Tomato Sauce!

Kick Ass Cajun delivers a great tasting Cajun seasoning that is balanced with an east to swallow heat!

Kick Ass Cajun delivers a great tasting Cajun seasoning that is balanced with an east to swallow heat!

Try using our Italian Scallion spice blend and Kick Ass Cajun rub in the following recipe for a very unique blend of flavors!

Italian Scallion Tomato Sauce

1/4 cup cooking oil

3 ¼ cups sliced button mushrooms

1-¼ cups diced onions

2 tbsp. Italian Scallion

2 bay leaves

2 tbsp. minced garlic

1/4 cup all-purpose flour

1 cup water

2-3 tbsp. tomato paste

1/4 cup red wine

2 x 28 oz tins diced tomatoes

1 bunch flat leaf parsley, coarsely chopped

1 1/2 cups green onions, cut into 1 inch pieces.


Over medium-high heat, saute all the above items in the cooking oil. Add ¼ cup of flour to form roux. Next stir in water,  tomato paste,  red wine and  diced tomatoes. Let simmer for 20-30 minutes then remove from heat and allow to cool. Stir in  chopped parsley and  green onions. Serve hot over pasta.


If you really want to spice up this sauce and make a meaty feast we recommend adding a grilled Kick Ass Cajun Steak to it by simply doing the following…


Kick Ass Cajun Steak: Dredge sirloin in Cajun seasoning and grill to specified temperature, place 6-8 oz of tomato sauce in pan and gently heat, adding a handful of linguine and heating through, Present pasta in bowl, place steak, fanned out atop of the pasta, with chopped green onions and fresh Parmesan.


Gastronomically yours,

January 6th, 2016

Mexican Kitchen Cartel and Chorizo Chili

Did you receive a package of our Mexican Kitchen Cartel spice blend for Christmas and need a recipe for it?

Chorizo Chili


2 Tbsp. cooking oil

2 cups diced Spanish onions

1 cup diced red bell pepper

8 cloves garlic, minced

2 lbs. lean ground beef, pork or turkey

1 lb Pork chorizo sausage

1 – 15 oz. can diced tomatoes

2 Tbsp. tomato paste

1 tbsp. Mexican Kitchen Cartel seasoning

2 cups unsalted stock – chicken or beef

1 15oz tins of black beans rinsed and drained



Preheat a large skillet or sauté pan over medium heat. Cook the onions, peppers, and garlic in the oil until the onions are translucent, stirring often. Add the ground beef, chorizo and seasoning mix and continue to cook the mixture until meat begins to brown. Stir it often and use a spoon to break up the beef and chorizo.

Transfer the mixture over to a crock pot and stir in the tomatoes, tomato paste, stock and beans.  Cover with lid and set the crock pot on low for 6-8 hours stirring occasionally. Season with salt and pepper.

Ladle some chilli out onto a plate and taste it, adjust the seasoning to taste. Let the chilli for 30 minutes before serving.  Yields six portions.

Mexican Kitchen Cartel is a smoky blend of traditional seasonings and spices!

Mexican Kitchen Cartel is a smoky blend of traditional seasonings and spices!

Gastronomically yours,

October 23rd, 2015
Come check it out!

Come check it out!

The Lakefield Village Merchants

Present the 12th Annual Polar Fest Ice Sculpting Competition

Greetings from the Kawarthas!

The Lakefield Village Merchants are currently planning the

12th Annual Polar Fest Ice Sculpting Competition

Saturday, February 6, 2016


2016 theme

Creatures of Legend”


Each sculptor(s) or team will have 2-3 blocks of ice to work with.

You can have a fourth block to carve with,

but it will need a logo of one of our sponsors carved into it.

In addition to prizes/awards for the 1st, 2nd and 3rd place winners,

all carvers will be given $100.00 to help offset incurred personal costs.

The People’s Choice Award will be given at 5:00 pm, with an Ice Carvers’ Reception

from 4:30 pm –5:30 pm

immediately following the competition Saturday evening at The Thirsty Loon Pub.


Please keep in mind that entrant space is limited and it fills quickly.

Please respond by, January 25th, 2016.

If you are interested please reply to me ASAP, and I will forward more information to you.

Don’t hesitate to contact me if you require any additional information.

I look forward to another successful year.


Sincere regards, Brian Henry

Ice Sculpting Competition Founding Facilitator on behalf of Lakefield Village Merchants


Ice Sculpture Competition Guidelines

The following guidelines will assist you with your plans to participate in the upcoming

Polar Fest Ice Sculpture Competition on Saturday, February 6, 2016.



  • A minimum of two blocks of ice per entry will be supplied by The Lakefield Village Merchants (40”x 20” x 9.5” – approx.270 lbs per ice block).


  • Ice carving will take place on Saturday, February 6, 2016 from 9 am to 4 pm. Please arrive at Cenotaph Park in Lakefield at 8 am for instructions for the day. The Awards Presentation will take place on Saturday at 4:00 pm with a reception from 4:30 pm – 5:30 pm immediately following the competition.


  • Participants are responsible for supplying their own tools and materials – electricity will be provided. Neither ladders nor chairs are provided and it is the sculptor’s responsibility to provide these if necessary for their carvings. Please remember to bring extension cord(s) if you will be using chainsaws or other tools that require power. A limited number of generators will be on hand. You may choose to bring your own generators.


  • The sculptures will remain on display for the whole weekend and as long the weather allows them to last. Once completed, all sculptures become the property of The Lakefield Village Merchants. The Lakefield Village Merchants retain exclusive rights to the sculptures and the use of any photographs, videos or reproductions thereof for future promotional, commercial or other applications. Parties interested in the use of photographs, videos or reproductions of the sculptures for commercial, promotional or other use application means must receive written approval of that use from Brian Henry, Competition Facilitator and from the Lakefield Village Merchants. Carvers shall be entitled to use photographs of the sculptures they themselves created for their personal portfolios and such use shall be excluded from this restriction.


  • Safety is very important. In order to ensure the safety of all participants, we strongly recommend that personal protective equipment be used in order to avoid injuries due to the use of electrical or manual equipment. This includes safety boots, hearing protection, protective eyewear and other relevant safety equipment. Each participant is responsible for their own safety, as well as the safety of other competitors and the general public. The Township of Selwyn, the owners of property on which sculptures will be situated and The Lakefield Village Merchants will in no way be held responsible for injuries and/or damages incurred to the carvers/sculptors and their support team. The carvers are responsible for their tools and equipment. No rewards will be paid out due to loss, theft or damage to tools, equipment and personal effects.


  • Other than the annually set theme there are no set parameters as to design to the sculptures, a general sense of taste must apply, with a liberal approach to keeping the sculptures in the realms of political correctness. As well this approach applies to the sculptor’s behavior and actions while partaking in this event.


Deadline for entry is January 25th, 2016.

Come check it out!

Come Carve with Us!


2016 Theme

Creatures of Legend”


2016 Ice Sculpture Competition Entry Form




Number of blocks requested: One             Two                 Three                    .


Telephone:                                                    Occupation:                                                  




City:                                                                            Postal Code:                         





Please be sure to include (checklist below):

  • Completed form
  • Sculpture Design Plans
  • Short 100 word bio about yourself and or your team for press release.



Please forward your completed entry forms to:


Brian Henry

Private Chef Services

Ice Sculpting Competition Founding Facilitator

On behalf of the

Lakefield Village Merchants

  1. 875.0428












Chef Brian for Hire
The Spice Co.