Chef's thoughts.....Have Moved!

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Monday November Monday 29th 2010

Real nice thing happened the other day. We had a table of four join us for dinner. There was a designated driver so the drivers meal was complimentary. Several days later one of the guest stopped by and paid for that complimentary meal. Why? Because the father ended up only having a glass of wine and was able to drive home. They felt the need to stop by and pay for the daughters meal (the designated driver) because they really like our designated driver program and didn't want us to cancel it because of people abusing it. To that individual out there, thank you!

Monday November 15th 2010

     People keep asking me, why are you located were you are? The comments always seems to come back to the strange locations we have leased and their out of the way locations. Well there are several reasons why:

1.) Buying local and bringing in the products we do cost money. If we were to have a prime location and bring in the products we use, an entree that now runs $17-$24 dollars would cost $30 or more dollars. Example: last week we had a chicken entree on the menu for $18. Checking out other menus for restaurant downtown, using the same chicken and vegetable suppliers we do, run anywhere from $27-$32!

2.) Our new locations puts us much closer to our suppliers. Our farmers and producers delivery directly to us. Not only do we cut out any middle man, but we build relationships that ensure we get the best product, at its peak. Our close proximity also means that we get many products that are not available anywhere else!

3.) Closeness to freeway. Many of our clients come from Vancouver, Chilliwack, and all points in between. It is easy for people to access us, no more dealing with Fraser Highway, 200th street, or any of the other major traffic congestion spots on your way into Langley City

4.) The kitchen. Remember the size of the kitchen we had at the Sundel square location? This kitchen is now triple that size. What does this mean for you? Now we bring in all our animals (except beef) whole, and do all our butchering on site. This means more savings on the menu and more variety in the cuts for us to place on our menu!

Hopefully this helps answer the most asked question we have had over the last year and a bit.

Monday November 1st 2010

     Over the past few months I have been enjoying the world of twitter, with one exception, I'm long winded and it only lets me use 140 characters. Any one who has come to one of my cooking classes knows that once I get started, 140 characters just doesn't cut it! So here I will post my thoughts. Thoughts on food, recipes, restaurants, and yes pet peeves and rants. My aim is to let you into my kitchen world, how we create menus, what inspires me, and what drives me crazy. It is not intended to offend!

     One thing before we get going. I am a cook and don't pretend to be an English major. My use of punctuation marks, or lack of, tend to drive people nuts. Please don't send me corrections, I just delete the emails, get angry and go on a rampage through the kitchen. Do you really want that on your conscience?

     Now back to the intended use of this space, food. This is my favourite time of year to cook. The weather lends itself well to slow cooked meals. This is were the real skill of a cook comes out, taking a piece of tuff meat and transforming into something great.  Take stew for example. Many people just throw stew meat into a pot, trying to brown it in oil, then add stock etc. What they don't realize is how important that initial browning stage is. They end up overcrowding the pan, causing its heat to drop. Instead of the meat searing, it cooks in its own liquid and doesn't brown! The browning is what is needed to add that amazing depth of flavour to stews. Here is what to do:

1.) Make sure meat has been patted dry. Moisture prevents the meat from browning.

2.) Take a thick bottomed pot and heat it over medium high heat. Once it's hot add oil, then butter (butter will add flavour and help the browning, while the oil brings up the burn point of the butter, allowing you to cook at a higher heat)

3.) Season meat with salt and pepper. Once oil/butter mixture is hot, begin adding meat, a piece or two at a time. You want there to be room between pieces of meat, and you never want to lose the sound of the meat sizzling. Once the  meat has been added, let it brown. Don't keep playing with it. Once brown, turn, and brown on all side in the same way you did the first side.

4.) Then proceed with the recipe. This extra time to brown the meat will add an amazing depth of flavour to the finished product!   

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