Tuesday, March 8, 2011

Website

Hello all,

Please come by & check out my Chef services offered through my website, of Jacob's Personal Chef Services. Providing in home meal planning, flavorful 4 course dinner party services, personal consultations getting you on track to healthier eating choices and educational cooking classes up to (10) people.

www.jacobspersonalchefservices.com

look forward to getting to know your food likes & dislikes, how I can sustain a healthier lifestyle, were you can enjoy the better things in life.

Chef; Jacob Lucas

Wednesday, August 6, 2008

National Farmers Market Week In The U.S.


The USDA Secretary of Agriculture Edward Schafer has issued an official announcement proclaiming August 3rd-9th as National Farmers Market Week for 2008. You can read the official proclamation here.

Let's get out there and support our local growers - this week, and all year long in some regions!


Tuesday, August 5, 2008

Asian Mini Buffaloaves with Honey-Garlic Sauce

Recently, I've been hitting the pavement in search of locally grown/produced foods. I ended up purchasing some buffalo and some honey. The buffalo was from Arizona Buffalo Company in Buckeye and the honey was produced at Uncle Mac's Honey Company, which is located in Laveen but the products are only sold in Goodyear at the SwapMart.

At first, I created dishes using each ingredient. I made honey-peanut butter bread in the bread machine and bison bourguignon in the pressure cooker. Both recipes were outstanding! Now to create some tasty meal using both buffalo AND honey in the same dish. After tweaking some classic dishes, I came up with a play on meatloaf, "Asian Mini Buffaloaves with Honey-Garlic Sauce." My 15-year old (who initially turned his nose up at the idea of "buffaloaves") just finished up his second helping. Here's the recipe. Enjoy!

Asian Mini Buffaloaves with Honey Garlic Sauce

Buffaloaves
1-1/2 lbs ground buffalo
1/3 cup water chestnuts, finely chopped
3/4 cup fine, dry breadcrumbs
2/3 cup evaporated milk
1/4 cup soy sauce
1/4 cup green onions, chopped
1 egg
1 garlic clove, minced

Sauce
1/3 cup ketchup
1/3 cup honey
2 tablespoons soy sauce
1 teaspoon minced garlic


Buffaloaves
Combine all ingredients in a large bowl.
Mix lightly but throughly to blend. Too much mixing will make the loaves tough.
Spray insides of muffin cups with cooking spray. Divide meat mixture into 12 muffin cups.
Bake at 275-300 degrees for 30-35 minutes.
Remove from pan and serve immediately with honey garlic sauce.

Sauce
Combine ingredients in a sauce pan.
Cook and stir on low heat until hot and bubbly.
Serve loaves and sauce with rice or Asian noodles.

Friday, June 27, 2008

New Butcher in South-East Toronto

There's a new butcher at Queen & Logan whom I've been using. They are directly connected to local farmers and can tell you the history of anything you buy - and give you great recipe/cooking tips.

See this link to a recent Toronto Star article about Rowe Farms. http://www.thestar.com/article/404619

A New Year

A new season of local foods is now in full swing. Here in Ontario we're getting strawberries - the start of a new year! Some would argue that ramps, spinach, asparagus and fiddleheads mark the new year, and others wait until August corn before getting excited.

Along with the new growing season, we've noticed a marked difference in the profile of eating local and sustainable. More and more people are getting educated about where their food comes from and the issues at play. It's been a great year!

Tuesday, September 18, 2007

100 Mile Meals Menu

This menu was designed based on ingredientf from farms and local producers in the Ottawa Valley. After doing a lot of research and visiting farmer's markets, this has been quite a lot of fun and an interesting experience.

100 Mile Meals Menu
Appetizers

Forest Mushroom Chowder
A velvety soup with 3 different types of mushrooms, apples, corn and cream
$8.00

Warm Green Bean, Pancetta and Tomato Salad with Goat Cheese
Fresh Green Beans, Diced Tomatoes Drizzled with a Warm Pancetta Dressing and Topped with Goat Cheese
$7.50

Butternut Squash Soup with Apple and Bacon
A perfect autumn soup with Granny Smith Apples and topped with Smoky Bacon
$7.00


Entrée

Pork Tenderloin with Maple Sauce
Served with Roasted Potato and Dragon Carrots with Red and White Beets
$22.00

Roasted Buffalo Loin with a Bacon Shallot Mushroom Sauce
Served with Jerusalem Artichoke – Potato Mash, Grilled Squash and Grilled Peppers
$28.00

Muskvoy Duck Breast with Fennel and Rosemary
Served with Goat cheese, Old Cheddar Potato Gratin, Grilled Portobello and Red Peppers
$25.00

Desserts

Baked Apple Pie with Crème Fraiche
$6.00

Maple Crème Brulee
$6.50

Ice Wine Sabayon with Roasted Apples, Pears and Peaches
$8.00

I hope you enjoy my menu and it makes you hungry. Give Chef Chez You a call at 613-736-5922 or visit our website at www.chefchezyou.com. I look forward to making you a guest at your own party.

Cheers!

Tim Stewart

Wednesday, September 12, 2007

Toronto Food Policy Council's September Food Hero

After a summer of rapid growth in public interest and involvement in new food issues, the Toronto Food Policy Council launches its fall meetings with an action- and idea-packed agenda.

Come early (about 1:45 pm) to meet this month's local food hero, Marc Breton, chef at the Gladstone Hotel and originator of a special series of harvest dinners inspired by whatever local farmers put in the Community Support Agriculture food box that week. Marc will have a few samples of his work with him, and you'll have time to talk with him and others who are gathered around those samples.

Three presentations speak to the range of issues that are exciting local, healthy and sustainable food enthusiasts. Bob Bailey of the Canada Delta Water Fowl Foundation will talk about a new policy, called ALUS, that pays farmers to be careful stewards of the biodiversity on their land. He's followed (after the break for local snacks) by TFPC member and food marketing professional, Helene St. Jacques, who will talk about the food polling that corporations work with, and the ones that governments work with. She is followed by Wally Seccombe, whose new publication on new directions for Ontario farm policy has a special section on StatsCan findings on local food prouction - the theme of his short talk.

Plus the best networking in town. It all takes place in Committee Room 4 at Toronto City Hall, 100 Queen Street West, from about 2:00 to 5:00 pm on Wednesday, September 12, 2007.

If you have time, make a complete day of it and stick around for the evening public meeting featuring Bob Bailey and an exciting panel of others on the concept of environmental fees for farmers; that meeting starts at 7:00 pm in Committee Room 1, at City Hall, as well.