Have you noticed manufactured food products (frozen, canned, and bagged) and restaurant chain menu items getting smaller but you are paying the same or more?
Next time you shop at your local store or visit your favorite restaurant, especially fast food you will see the difference.
A Chicago-based firm that found 62 percent of consumers believed that restaurant prices have increased in the past three months while 32 per cent said portion sizes have shrunk. 84 percent of respondents also said they noticed similar trends in grocery stores.
Manufacturers and restaurant chains are promoting this as a fight to helping our nationwide obesity, but reading between the lines and looking at economic factors from weather, commodity prices, and fuel charges it is obvious this is a way for companies to survive the new economy while raising the flag that this is to help America’s health crisis.
So if this is our coming future then doesn’t it make sense to bring real cooking back to the family kitchen? By purchasing unprocessed food and cooking it to make a meal you actually save money, can make more meals for less, eat healthier, create smaller portion sizes, and provide valuable teaching to your children, and yes, pave the way to a healthier generations of Americans.
Windy Plum Farms always being on the cutting edge of the culinary industry is ready to provide services such as our Meal Preparation Services or our Culinary Classes to help you acclimate to the latest food service economy.
Wednesday, May 11, 2011
Wednesday, April 13, 2011
Secrets of Great Chefs
We have searched the internet, books, TV shows, and even asked our own Le Cordon Bleu trained Chef, Dean what are some secrets that chefs know and the average person doesn’t that can help them in the kitchen.
Secrets Revealed
• Prep the night or day before cooking.
• Measure all ingredients and place in disposable containers prior to cooking.
• The smaller the item the higher the baking temperature.
• Store spices in a cool dark place not above your stove. Humidity will cause them to lose flavor.
• When baking leave butter and eggs out overnight at room temperature.
• Save and freeze left over sauces in ice cube trades for a quick sauce meal.
• After cutting corn off the cob use the back side of the knife (not the blade) to scrape the cob again to extract the sweet milk to add flavor and body to any corn dish.
• Never rinse poultry or meat after taking out of package, blot dry with paper towel instead before cooking. You won’t spread dangerous bacteria around the sink and working surfaces.
• For perfect green vegetables (green beans, Brussels sprouts, etc.) Blanch (boil) until half cooked then plunge them into ice water to stop the cooking and maintain the bright color then remove and sauté, roast, etc..Finish cooking.
• When making mashed potatoes, after you drain them return them to the hot pan, cover tightly and let steam for 5 minutes this allows the potatoes to dry out.
• For better tasting asparagus, cure the stalks. Peel them, roll in equal parts sugar and salt, and let them sit for 10 minutes, then rinse off and prepare as desired.
• Prolong the lifespan of greens by wrapping them loosely in a damp paper towel and place is a resealable plastic bag. They will last up to 4 days longer.
• Remember "HAHA" method when sautéing. Heat Pan, Add Oil, Heat Oil, and Add Food.
• Toast whole spices in a dry sauté pan until fragrant, then let it cool, then grind in a coffee grinder to bring out more flavor.
There are so many more secrets to uncover by talking to a local chef, taking and asking questions at culinary classes, reading online, and of course the best source is your family as they have been passed down from the generations.
If you have any you would like to share we will publish them on our face book page and monthly newsletters. Unless of course they are secrets not to be shared!
Secrets Revealed
• Prep the night or day before cooking.
• Measure all ingredients and place in disposable containers prior to cooking.
• The smaller the item the higher the baking temperature.
• Store spices in a cool dark place not above your stove. Humidity will cause them to lose flavor.
• When baking leave butter and eggs out overnight at room temperature.
• Save and freeze left over sauces in ice cube trades for a quick sauce meal.
• After cutting corn off the cob use the back side of the knife (not the blade) to scrape the cob again to extract the sweet milk to add flavor and body to any corn dish.
• Never rinse poultry or meat after taking out of package, blot dry with paper towel instead before cooking. You won’t spread dangerous bacteria around the sink and working surfaces.
• For perfect green vegetables (green beans, Brussels sprouts, etc.) Blanch (boil) until half cooked then plunge them into ice water to stop the cooking and maintain the bright color then remove and sauté, roast, etc..Finish cooking.
• When making mashed potatoes, after you drain them return them to the hot pan, cover tightly and let steam for 5 minutes this allows the potatoes to dry out.
• For better tasting asparagus, cure the stalks. Peel them, roll in equal parts sugar and salt, and let them sit for 10 minutes, then rinse off and prepare as desired.
• Prolong the lifespan of greens by wrapping them loosely in a damp paper towel and place is a resealable plastic bag. They will last up to 4 days longer.
• Remember "HAHA" method when sautéing. Heat Pan, Add Oil, Heat Oil, and Add Food.
• Toast whole spices in a dry sauté pan until fragrant, then let it cool, then grind in a coffee grinder to bring out more flavor.
There are so many more secrets to uncover by talking to a local chef, taking and asking questions at culinary classes, reading online, and of course the best source is your family as they have been passed down from the generations.
If you have any you would like to share we will publish them on our face book page and monthly newsletters. Unless of course they are secrets not to be shared!
Wednesday, March 9, 2011
2011 Food Trends
As a progressive company Windy Plum Farms Personal Chef Services always wants to be a unique culinary experience and now that 2011 food season begins we want you to be aware of the food trends that will change our industry this year.
Top 20 Trends
1. Locally sourced meats and seafood
2. Locally grown produce
3. Sustainability
4. Nutritionally balanced children’s dishes
5. “Hyper local,” such as restaurants with their own gardens and chefs who do their own butchering.
6. Children’s nutrition
7. Sustainable seafood
8. Gluten-free food and being food allergy conscious
9. Simplicity/back to basics
10. Farm/estate-branded ingredients
11. Micro-distilled/artisan liquor
12. Locally produced wine and beer
13. Smaller portions for smaller prices
14. Organic produce
15. Nutrition/health
16. “Culinary” cocktails, for example ones that have savory or fresh ingredients
17. Newly fabricated cuts of meat such as the pork flat iron and the beef petit tender
18. Fruit and vegetables as children’s side items
19. Ethnic-inspired breakfast items, such as Asian-flavored syrups, chorizo scrambled eggs and coconut milk pancakes
20. Artisan cheeses
Also included in the trends is an increase in mobile food trucks and food stands, hot dog shops, the end of cupcakes and more inventive pies, and the advent of pop up restaurants that are here for one day and move to another location the next similar to our Chef’s Night Out event on April 16th a limited menu, limited guest list, and locations that change. 2011 is about nutrition, organic, locally grown, and chef inspired culinary creations.
Top 20 Trends
1. Locally sourced meats and seafood
2. Locally grown produce
3. Sustainability
4. Nutritionally balanced children’s dishes
5. “Hyper local,” such as restaurants with their own gardens and chefs who do their own butchering.
6. Children’s nutrition
7. Sustainable seafood
8. Gluten-free food and being food allergy conscious
9. Simplicity/back to basics
10. Farm/estate-branded ingredients
11. Micro-distilled/artisan liquor
12. Locally produced wine and beer
13. Smaller portions for smaller prices
14. Organic produce
15. Nutrition/health
16. “Culinary” cocktails, for example ones that have savory or fresh ingredients
17. Newly fabricated cuts of meat such as the pork flat iron and the beef petit tender
18. Fruit and vegetables as children’s side items
19. Ethnic-inspired breakfast items, such as Asian-flavored syrups, chorizo scrambled eggs and coconut milk pancakes
20. Artisan cheeses
Also included in the trends is an increase in mobile food trucks and food stands, hot dog shops, the end of cupcakes and more inventive pies, and the advent of pop up restaurants that are here for one day and move to another location the next similar to our Chef’s Night Out event on April 16th a limited menu, limited guest list, and locations that change. 2011 is about nutrition, organic, locally grown, and chef inspired culinary creations.
Monday, February 7, 2011
Valentines and the Rose
The Rose is one of the most popular flower and one of the most powerful symbols of Valentine's Day. The rose flower has been a favorite of poets and romantics at heart. For them, the lovely rose stand for beauty, passion and love.
Each year on Valentine’s Day lovers long for a gift of Roses from their Valentine as the flower has come to denote ‘I love you'. No wonder, demand for roses reach its zenith on Valentine's Day as people across the globe chose to express their love with a lovely rose.
Legend behind Valentine's Day Roses
It is said that once a beautiful maiden by the name of Rodanthe was pursued by a number of impassioned suitors. In their desperate pursuit the lovers broke the doors of Rodanthe's house. This enraged goddess Diana. She turned Rodanthe into a flower and her suitors into thorns.
According to a popular legend in Rome once Cupid was carrying a vase of sweet nectar to the Gods on Mount Olympus and some nectar spilled on the ground. From the spot where the nectar fell emerged the beautiful Rose flower.
An interesting point to notice is that if the letters of the word ‘rose' are rearranged, it comes out to Eros - the God of Love. Red roses are also considered to be a symbol of love and passion and the favorite flower of Venus - the Goddess of Love.
Meaning of Different Colors of Roses
Rose flower is found in different colors and it is fascinating to note that each of these different Rose colors have been assigned different meanings by the society. Hence one needs to be careful while presenting rose to someone.
Red Roses - Love and passion
Yellow Roses - Friendship
White Roses - True love and purity of the mind
Pink Roses - Friendship or Sweetheart
Black Roses - Farewell
So what will you do this Valentine’s Day to send a special message of love? With so many options and also being on a Monday try a month long of sharing your love. Each day do something small and significant such as texting a message, emailing a poem, or leaving a love note on the pillow. Be creative and let the whole Month of February be Valentine’s.
As for Windy Plum Farms, well we are offering our special Valentine’s Menu for the entire month in celebration of the month of love.
Saturday, January 15, 2011
New Consultation Service
Do you have elderly family living in a senior assisted care center that provides meals cooked daily? Have you ever had a meal with them at their new home?
When we think back about their time of prime life the majority of women cooked meals daily at the home and had three meals with the main meal being around lunch time. Times were different then with the male being the sole provider for the family and the woman kept the house up, took care of the children, and made sure the entire family had a hot healthy meal daily.
Today many members of the family work, raise the family, cook not as often, utilize fast food as a source of nutrition, and stay constantly busy with little family time.
Now these seniors are relying on fast paced baby boomers to take care of their nutritional needs which unfortunately have become institutional and dining service becomes a one hour in and out affair instead of an enjoyable culinary experience. I do agree that not all senior care centers are like this but the many that we have visited do exhibit this behavior and unfortunately our senior family members have no choice but to endure or forgo eating at the facility.
With this in mind and in recognition that this generation gave to us we are launching a new service called Food and Fine Dining Service Consultation. We are willing to visit these senior centers do a review at no cost or obligation and then make recommendations for change. For a nominal fee we will help bring their meal and dining experience back to what they experienced when they were the in charge of the family and its nutritional needs. It is time our beloved seniors take back the kitchen and dining experience; less we forget how their lives have impacted ours today.
We are also opening this service to any location that offers a combination for meal preparation and dining service so your favorite local restaurant can improve too.
It is our hope that by raising the bar on meal and dining service we can go back to the good ole days of unparallel service and healthy nutritional meals.
If you have a place that needs some help in this area let us know and we will take the next step in helping them move to a more refined dining experience.
When we think back about their time of prime life the majority of women cooked meals daily at the home and had three meals with the main meal being around lunch time. Times were different then with the male being the sole provider for the family and the woman kept the house up, took care of the children, and made sure the entire family had a hot healthy meal daily.
Today many members of the family work, raise the family, cook not as often, utilize fast food as a source of nutrition, and stay constantly busy with little family time.
Now these seniors are relying on fast paced baby boomers to take care of their nutritional needs which unfortunately have become institutional and dining service becomes a one hour in and out affair instead of an enjoyable culinary experience. I do agree that not all senior care centers are like this but the many that we have visited do exhibit this behavior and unfortunately our senior family members have no choice but to endure or forgo eating at the facility.
With this in mind and in recognition that this generation gave to us we are launching a new service called Food and Fine Dining Service Consultation. We are willing to visit these senior centers do a review at no cost or obligation and then make recommendations for change. For a nominal fee we will help bring their meal and dining experience back to what they experienced when they were the in charge of the family and its nutritional needs. It is time our beloved seniors take back the kitchen and dining experience; less we forget how their lives have impacted ours today.
We are also opening this service to any location that offers a combination for meal preparation and dining service so your favorite local restaurant can improve too.
It is our hope that by raising the bar on meal and dining service we can go back to the good ole days of unparallel service and healthy nutritional meals.
If you have a place that needs some help in this area let us know and we will take the next step in helping them move to a more refined dining experience.
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