THE PLUM

Paying for More and Getting Less

2011-05-11T11:14:00.000-07:00

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.

Secrets of Great Chefs

2011-04-13T12:45:00.000-07:00

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!

2011 Food Trends

2011-03-09T11:28:00.000-08:00

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.

Valentines and the Rose

2011-02-07T10:58:00.000-08:00

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.

New Consultation Service

2011-01-15T14:37:00.000-08:00

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.

New Year’s Resolution Solved

2010-12-15T14:45:00.000-08:00

Ah, the Holiday Season is here and the parties and food fest begins. As is part of New Year’s every year is the things we want or need to change. No surprise the number two resolution for New Year’s is getting fit or losing weight. With so many diets to choose from and even drugs or surgery it can be overwhelming to decide what is right for you. One thing most people forget is impulse buying is one major contributor to weight gain and over spending, and now research and implementation at the local grocery store has increased your chances that you will buy more than you intended at each visit.

Introducing our new concept to save time, money, and help with whatever diet plan you choose while adding variety to your meals. Meal Planning: After a client consultation we send you a weekly or monthly meal plan that includes a variety of meals including international cuisine, recipes to complete each meal, and a detailed shopping list. If you don’t have time to shop we can even do the grocery shopping for you. If you however work all the time, have not time to shop or prepare the meals we will come to you cook everything onsite and vacuum seal them and all you have to do is reheat and eat healthy fresh meals every night of the week. Therefore, your New Year’s Resolution to get fit now has been solved by shopping from a detailed list and eating healthier meals with variety so you will never be bored with the diet you have chosen.

So now that it is only a few weeks to the Big Event and the dropping of the famous ball in Time Square isn’t it time to enjoy the Holiday Season with no regrets for the coming year and then begin 2011 with the promise to take a healthier and more costly approach to eating at home.

Happy Healthy Gourmet 2011

Easy Thanksgiving Cleaning

2010-11-13T11:25:00.000-08:00

Oh, the massive Thanksgiving feast: Many dishes and numerous people; the turkey dirtying gigantic platters; pastry and basting brushes; glasses for water and for wines; an array of utensils,. As if planning and preparing the feast weren't enough, now begins the clean-up. No wonder we do this so seldom. It helps to plan the clean up process in advance too.

Prepare Your Kitchen
Have all your left-over/storage containers ready and on hand. Try food sealer bags too as they can store flat saving valuable refrigerator space. Having a variety of containers/bags at the ready, waiting to be filled, will speed cleanup. Make sure you have some that will fit the largest sized leftovers, some for liquids and so on. Think about what dishes will end up filling leftover containers so you buy the sizes you'll need.

Make room in your refrigerator and freezer. You don't want to have to keep stopping and rearranging the items.

Cook in Advance
Anything that you can cook in advance for later reheating is the best way to save time. That way, everything you used to prepare the food will have been cleaned and put away days before the actual event. Store prepared food in containers that can also be used for reheating and, if possible, serving. Examples of food that take to advance cooking are mashed potatoes and relishes. Relishes are actually better prepared in advance, as their flavors need time to develop.

Dishes like casseroles can be prepared in advance, as well. Stop just short of popping them in the oven. Line all casserole dishes with foil before you add food to them. That way, the foil takes the brunt of the mess.

Use Shortcuts
Shortcuts might cost more, but the expense could be worth it, depending on the complexity of your feast. Bread doughs that only need be placed into the oven, turkeys that go straight from freezer to oven, high-quality prepared appetizers--using these shortcuts cuts out several cooking steps along with the dishes they would have generated.

Use Disposable Containers
Consider using disposable plates, bowls and utensils. With the many colorful seasonal plates in stock you can find the perfect ones for your feast.

Don't overlook disposable pans, especially for the turkey. Cook extra stuffing in foil, rather than in a pan you'd have to clean. Put an oven liner in the bottom of your oven, and burner liners in your stove-top burner bowls to catch splashes.

Clean as You Go
You must clean as you go. Not only will you be cleaning when you are the least tired, but your kitchen will not become increasingly difficult to work in as dishes pile up.

Let your dishwasher do most of the work, if you have one, using it for the small, numerous dishes, leaving the few big ones for hand-washing. Run the dishwasher and empty it before dinner so the dinner dishes can go straight in.

Don't forget to keep the counters clean as you go as well. With counters clean and the dishwasher open, you can work quickly and have more time to spend enjoying the rest of the family and friends.

With these easy steps you too can enjoy the holiday and be thankful that the time spent in preparation ahead of time affords you the rest and leisure you will surely deserve at the end of the day.

Holiday Event Planning 101

2010-10-13T13:37:00.000-07:00

For many people, one of the toughest challenges when planning a party is trying to decide how much food they will need to serve. Unfortunately there is no fool-proof formula to solve this dilemma but, in the end, the answer to this question involves more art than science.
Many factors come into play when you make your plans including the length of your party, the type of food you'll be serving, the composition of men, women and children in your group, and what time of day your event is to be held.
Anticipate which food selections will be most popular and serve more of them than the general portion guidelines suggest and the more choices you offer, the smaller your calculation of individual portion size should be. Another great idea is to add "bulk" items to your menu. For a sit-down dinner have plenty of bread to fill in any hungry spots. When hosting a cocktail party, nuts, olives, pretzels, etc. provide a little extra security that you'll have enough for all but requires no extra work.
Below are basic guidelines for individual serving sizes of various foods. Multiply these estimates by your number of guests and always round up your estimates.

Portion Size Per Person

Hors D'oeuvres
· 6 bites when preceeding a meal.
· 4 - 6 bites per hour when hors d'oeuvres are the meal.
· The longer your party and the larger your guest list, the greater the number of selections you should offer.

The Main Meal
· Poultry, meat or fish - 6 ounces when you have one main dish, 8 ounces when you offer two or more main courses.
· Rice, grains - 1.5 ounces as a side dish, 2 ounces in a main dish such as risotto.
· Potatoes - 5 ounces
· Vegetables - 4 ounces
· Beans - 2 ounces as a side dish
· Pasta - 2 ounces for a side dish, 3 ounces for a first course, 4 ounces for a main dish
· Green Salad - 1 ounce undressed weight

Desserts
· 1 slice cake, tart or pastry
· 4 ounces creamy dessert such as pudding or mousse
· 5 ounces ice cream
· When serving two of the above, reduce each by a little less than half.

A Few Other Menu Planning Tips
· Don't repeat a main ingredient. For example, don't serve a shrimp appetizer and shrimp main dish.
· Consider the colors of the food that will be served together and make sure there is variety.
· Offer both hot and cold foods on a buffet.
· Mix textures such as a crisp potato’s served with a soft vegetable as side dishes.

So you want to be a chef?

2010-09-10T14:31:00.000-07:00

Do your friends and family compliment you on all of your creative dishes? Do people around you tell you that you should become a chef? Do you spend a lot of time in front of the TV watching the Food Network? When your co-workers ask you to make your famous meatballs for the holiday party, do you jump at the chance? So you want to be a chef? If you answered “yes” to that last question, read on. You need to understand what a career in the hot kitchen is really like.

Becoming a chef is not always fun and games. Thanks to the Food Network’s popularity we have so many inquiries on what it takes to be a chef. Well, it’s not as easy, financially rewarding, and as glamorous as TV makes it out to be. Before you invest in an expensive education ($50,000+) at a top culinary arts school, you should learn more about the requirements and process involved to become a chef.

You are In the Spotlight

A career as a chef should be one of passion. You should get a sense of joy when people smile as they take that first bite of your food. You should relish the moment when a waiter or waitress tells you how much a customer enjoyed their meal. You should feel a sense of pride when you flip through your local food magazine and see a restaurant review that features one of your creative dishes

But if you are in it for the money, guess again. You will be spending between 60 and 80 hours a week and almost every holiday in the kitchen, and making on average less than $75,000 a year. And forget about those weekend’s off. Many new chefs abandon their careers because they cannot cope with these demands and spending so much time away from family and friends..

A Career of Passion and Sacrifice

What is better in life than being able to work at a career that you truly love? If you want to be a chef, you have to love what you do. You have to truly enjoy cooking, if not, those long hours in the restaurant kitchens are going to seem like days.

Being a chef is a difficult job. You are standing on your feet for hours every day. There is no time to sit and rest, it’s too busy for that. You will develop all sorts of new aches and pains. And forget about those sick days. Unless you have something that can be spread through food, or are in the hospital, expect to work. Parts of being a chef are the burns and cuts you will get in the kitchen. Consider these your badges of honor. Lastly, be prepared to sweat. You will constantly be working over an open flame and reaching into hot ovens.

You have to Love It

While you more than likely won’t become the next Emeril, the food industry is a busy world and is always in need of good chefs that love what they do and are willing to go the extra mile to prove it. Make that your number one goal above all things. So after all of the Pros and Cons, if you still want to pursue a culinary career then take the next steps and go take some culinary classes, volunteer to work for free at a local food service company, shadow a chef you know, and after you have gotten your taste of the kitchen environment then find a culinary school within your budget and learn everything you can. And remember, culinary school is only the start. Don’t expect to get a job as a top chef at some prestigious restaurant the moment you graduate. You will still have to work your way up like everyone else.

Where is my money going?

2010-08-12T14:03:00.000-07:00

Have you wondered where your money is going for meals? Well recently we took a survey and noted that more people due to the economy have been eating out more than grocery shopping and cooking at home. The time consumption and the thought of what’s for dinner are too taxing for many. It is so much easier to stop through a drive thru window, place an order, and take it home. Now the real question is what are you spending? Take a real hard look at your receipts or bank statement and figure out what you are spending. Also if you do drop off quickly to the local market what are you spending on impulse buying items because it is on sale, at the checkout, or you are hungry when you shop? Okay, here is the part that will shock you and save you; go through your pantry, refrigerator, and freezer and take a real hard look at items that are there that you have forgotten, out of date, pushed to the back and covered by something else, and you can find a gold mine of items that can make several meals you don’t have to buy and get rid of items that can make your family ill.
Our survey showed that on average families of 2-3 were spending $15-$20 per meal at fast food locations and yes many have said they are eating the low fat items which cost more. With the unfortunate closing of many restaurants there is a plethora of chefs that are unemployed and skilled in helping you save time, money, prepare fresh meals, and even teach you secrets of meal planning. Imagine the quality, the taste, and the freshness that your favorite restaurants were famous for now in your kitchen!
Our company has embarked on helping busy families by providing meals prepared in your home by our chef from weekly to monthly with part being fresh and frozen and costing as little as $24 per serving which based on the above survey is only $4 more or four extra dollars for saving you hours of preparation. If on the other hand you have time to cook, then our new Meal Planning with an International Flair is a great culinary class to teach you how to plan your meals everyday so you again save time and money on those grocery trips with the extra of including International meals to your weekly menus.
Finally, the question what’s for dinner has been solved under budget, less time consumption, and fresh with many options. So where is your money going?

Making a Difference

2010-07-14T15:48:00.000-07:00

Several months ago I watched Jamie Oliver’s Food Nation and was shocked to see what our children were being served at school. Since then I have been trying to find away to help fight childhood obesity. Our company has always offered culinary classes for children and recently upon completing a class with 7 years old did we notice that children had very little knowledge of various vegetables, food labels, and stated their favorite food was chicken nuggets and pizza. As work hours have increased, demand on both parents to have to work, nutrition needs taken a back seat to home cooked meals it is inevitable that this habit will be picked up by our children and thus continue the wave of childhood obesity not only today but also in future generations.
Now is the time to stop this chain of events before it is too late! Check with your local school and see what your kids are eating and drinking, make homemade healthy meals and freeze for easy reheating, get the kids off the couch or chair and away from the computer and get them outside in the fresh air, schedule weekends of fun outdoor activities from walking, swimming, playing athletic games, or even just walking around the neighborhood.
Part of our responsibility as a company is to do our part so we have joined with the 100 Mile Club (http://www.100mileclub.com) a great organization that is a physical fitness and life skills project for all individuals based on the goal of running (or walking) 100 miles at school or work during a single school year. Obesity starts at a young age but also afflicts older persons too. We also are helping by sponsoring the 25 mile station for the first ever 100 mile Ultra marathon that will start in Corona, CA and end 30 hours later in Santa Monica, CA. All funds raised will be donated to the 100 Mile Club if you would like to donate to stop childhood obesity click here (http://www.active.com/donate/plumstation25).
If we all do just one thing to curb this epidemic we can ensure a healthy future generation.

Local Charities and Business

2010-06-03T14:14:00.000-07:00

Today more than ever local charities are hurting for donations, sponsorships, and money. So as a business owner which charities, if any do I want to put my hard earned dollars toward. This question approaches every year and the answer can be a difficult task, especially in a down turned economy. Here then is my new economical solution. First, if you have placed in your yearly budget a donation amount then use those funds to help local charities that benefit your immediate community they need the funds the most. Second, if you have the time volunteer to help local charities for giving of oneself is the most selfless act a person can give. Third, connect with other businesses and create a pool of giving either monetary, product or services. Lastly, if you offer a service that can be donated and someone can utilize at a later date via gift certificate or gift card then hook up with a local charity fundraising event and offer a door prize or auction item. This later giving offers your business two opportunities, one you are helping your community need and two you are expanding the awareness of your business to your community so it is a win-win relationship. Now here is the most important part of a business giving; only give what you can and understand it is okay to say no this time around when finances get better you can expand your giving, but now is the time to stay in business so you can provide the local charities more in the future.
We all inherently want to give it is our human nature to help others in need. So the next time a charity contacts you ask yourself does this help my local community, does it satisfy the need that I am passionate about to help fight, and do I have the time and resources to help without jeopardizing my business, and finally as a business does it highlight my company to my local community as a partner and contributor.

"We make a living by what we get. We make a life by what we give." -- Winston Churchill

Catering and the New Economy

2010-04-09T14:50:00.000-07:00

As the new economy impacts all industries it, opens opportunities for new ways of doing business. We recently began restructuring of our company to accommodate this new environment. As usually, in our industry, these changes seem to start on the east coast of the United States and moves to the west coast.
When you catered an event in the old economy, you used a local caterer to plan and create the menu, prepare the food and provide the equipment rentals, servers and bartenders. Then, on the day of the event, the caterer arrived and set up and facilitated the entire event.
With the new economy, budgets have tightened, elaborate affairs have dwindled, and self service catering has expanded. Now begins the new era of Personal Chef Service Catering (based on Technomic, Inc. a food research company) where the client hires a quality chef to come to either the home or a commercial kitchen, prepare the entire meal, place it in the client supplied chafing dishes or platters, clean the kitchen and leave. The value of this service is lower cost to the client, less over head to the catering service, and a more personal touch to each event. If, however, the client doesn’t have the necessary equipment or contacts, the Personal Chef Service can provide referrals to business partners to complete the event.
Things to consider for this service are the size of the kitchen facility including cold storage and prep area, the number of attendee’s at the event, and the needed time to prepare entire meal which can affect the cost of renting a location.
So if you are looking for a more economical personal approach to catering then this service is perfect for you. As the new economy takes hold in our country, there will be more economical choices for consumers and unique opportunities for businesses.

Ingredients In Your Grocery Store

2010-02-14T13:45:00.000-08:00

Turbinado Sugar: Use this coarse sugar on pastries and baked goods to make them sparkle.
Sriracha Hot Sauce: Tangy red chili sauce adds spice to stir fries, brothy soups, and mayonnaise.
Pomegranate Juice: Spike a cocktail with it, or reduce the juice with some sugar for a sweet tart glaze for chicken or pork.
Capers: Salty savory flavor you can add to chicken sautés, pastas, or tuna salads.
Anise Seeds: Sweet licorice flavor you can add to pork and chicken or baked with shortbreads, biscotti, and fruitcakes.
Quinoa: Simmer in water and this super-grain cooks up fluffy with slightly nutty flavor. Quinoa is a great source of vegetarian protein. Try it in place of rice or couscous.
Broccolini: A hybrid of broccoli. The stalk does not require cutting or peeling and the entire stem is edible.
Flavored Water: Spike with sliced lemons, ginger, and cucumbers. Try it with seltzer and pure fruit juice for a naturally sweet soda.

Next time you’re in your local food store take the time to look at all the new items arriving to help create gourmet options to today’s menus.

Bon appe’tit

Read Your Label and Add Twenty

2010-01-13T18:28:00.000-08:00

So 2010 has officially arrived and your New Year’s resolutions have begun, and just when you thought everything was going to be perfect; Wham! Shock! and Surprise! There are hidden secrets that are hindering your progress. What am I talking about? Dieting the biggest resolution everyone decides on every year has a few bumps and tricks to be careful of to succeed.
The other night I was watching late night national news and they were covering a story on the nutritional label we all see on every product at the store. I know that the serving size is of such a small print and no one really reads it which is bad especially if you are dieting, but to find out that the labels on each product are a sampling was a huge shock!
Here is the truth based on the news cast. Each product nutritional label is only a sample of all the products the manufacturer makes. Example: Lean Cuisine makes a lot of low fat frozen food items you simply heat and eat; well the company is only required to do a test on only five of their products each year to get the nutritional label numbers. So what does this mean? The product you pick up may not be the product they tested for that label which if you are dieting or watching your fat consumption or calories then this label you trust to help you achieve your goals may be false. What a shock to hear this as we have all learned to read the labels for these items and trust them.
So my New Year’s resolution is to read the labels and add 20% so I can be closer to the truth and double read the serving size and stick with that number.
Being an informed consumer will help you get closer to your long term goals. Best wishes on your New Year’s resolutions and may you always succeed.

Happy Remembrance

2009-12-13T14:04:00.000-08:00

At this joyous time of the season I ponder this thought every year and with everyone I meet.What is the correct thing to say? "Merry Christmas” or “Happy Holidays".

When I was just a boy the wonder and excitement of this time of year brought joy and expectation of visiting family, what new decorations we would see at the stores, and yes, presents under the tree wrapped all pretty in decorative paper and bows, and finally the day of frantic anticipation of tearing into all the gifts that had my name on the tag. When family, friends, and neighbors greeted us it was "Merry Christmas" and even the stores all had signs of Merry Christmas. Later as I have grown into adulthood the signs and greetings changed to "Happy Holidays" and "Seasons Greetings". So again I ponder not only as a respectful individual but as a business owner what do you say? Taking all religious connotations’ out of this season is this not the time of remembering joyous times of past, gathering of family to celebrate, the generosity of giving, the remembrance of those who have passed and the times we shared, and the unfounded joy of this time of year? So let’s start a new tradition or phrase that encompasses all of these and say "Happy Remembrance".I wish all of you "Happy Remembrance" and oh yeah "Happy Holidays” and “Happy New Year"!

Offer Your Best Now

2009-11-08T20:24:00.000-08:00

Abundance is starting to return both in nature and in life.

Have you noticed that the economy dial has been turned up and people are feeling more confident?

Well now is the time to offer the best you can to your customers. Don't offer the same Holiday products or service you have in the past now is the time to offer unique one of kind options. First check with your competition see what they are offering and their pricing and then stay competitive, but take your offering up a notch with something the competition hasn't offered. Second, treat your returning customers with the utmost care and treat new customers with the best customer service they have ever receieved. Lastly, build a deeper relationship with your existing and new customers and offer them some new service or product that only you have and that beats your competition, and that makes them come back to you more often.

In the end your relationship building skills will keep your customer coming back for more not only now but in the future no matter what the economic situation.

Nature's Bounty

2009-09-16T17:24:00.000-07:00

We recently took a trip to Southern California's Mediterranean Coast, Santa Barbara. Upon our arrival we partook of the monthly farmers market and tasted fresh olive oil, smelled fresh herbs, ate fruits and vegetables just pulled from the ground. While experiencing the wonder of nature’s bounty we noticed the local restaurants arrive and take the bounty to their store for tonight's feast which was to say the least amazing!

Nature’s bounty is plentiful all season long here in California but now is the time to review your home space and start to incorporate herbs, produce, berries, and fruits. The easiest way to test your green thumb is to start with small indoor pots of herbs. Next try to plant herbs in your flower garden, try strawberry plants outside, try a topsy turvey to grow tomatoes, grow a fruit tree, but the most important thing is try as you will not regret the pride in growing your own garden, the taste and freshness, the fun at watching nature’s bounty grow, and the savings that a garden can bring to your pocket book.

To top off each season, pick what you have sown and invite family and friends over to enjoy the bounty you have grown, and create an amazing meal too.

Happy Gardening!

What Is Your Value?

2009-08-05T16:04:00.000-07:00

As customers have tightened their wallets during these economic times one thing that has become prevalent is the word "value". One definition is: worth or importance: the worth, importance, or usefulness of something to somebody. So what is your value to your customers?

Value our company offers is a high level of service from contact to completion, a quality "unique" product, at a reasonable price. Now with "value" comes responsibility to deliver 100% on your promise every time with every customer. If you seek a client to sell a product or get referrals from then your "value" = $$ which we all need to stay open, but doesn't give the client the value of a growing relationship opportunity just a quick sale. In order to offer your company value to clients think about how you will help them achieve their goals that is exceptionally better than your competitors, is personalized, and then deliver that promise. If on the other hand, you talk and think price, how much it cost, how much you will make, and how much you need them then you only add $$ to the bottom line and not the relationship. Think about the last store you visited: Did you go there just because of price or was it because of service, product offering, and ease of shopping, reputation, or referral?

So again what is your "value" and how can you help others with your value?

Government Contracts for New Business

2009-06-09T13:52:00.000-07:00

Are Government contracts right for you? With over $6 Billion being poured into Government contracting to help stimulate business and the economy this may be the time to sign up for contracts. The US Government is the largest purchaser of goods and services in the world and maybe now is the time you become one of their sources. The paper work is all done online and is very intense (government of course) so plan to spend at a minimum of 6 to 8 hours working on this to completion, but the outcome can possibly net you an entire new business income stream that has been hidden from the business community under the previous administration. The other great thing about this online form is it scrubs your business through the SBA channels to determine if you are eligible for any special SBA programs and adds you to the SBA system of registered businesses. Here is the site for starting the process SBA just remember to take your time, read everything, answer carefully, and you too may find a new “golden parachute” to new business. As a side note after you sign up and complete the entire process you may receive lots of emails and calls to sign up for a Government Contract Directory these are not free so read all the fine print.

Business Survival: Vendors

2009-05-09T10:09:00.000-07:00

Survival today is about utilizing all the partnerships you have forged over the years and helping each other achieve success. Vendors are a crucial part of our daily business lives and as such they play an important part in the quality of service and product we offer our clients. They too are feeling the effects of the current economy and are looking for creative ways to expand their market share as well. So why not work together and forge a more marketable relationship by utilizing the power of the "internet". We have many preferred (vendors that we can trust) vendors that we work with to deliver the promise of "high quality" service. So here is what to do; contact all your preferred vendors that compliment or complete your service or product, get their permission to create links on your website that visitors can review, and have them do the same on theirs so that together you can market each other’s business and partnership. When inquiries come in asking for your service remember to offer your vendors service as a compliment to yours. Remember to work smarter not harder and together you can weather any storm.
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History of the Italian Panini

2009-04-07T11:09:00.000-07:00

History is fascinating when it comes to food. Since we have started to sell the authentic Italian Panini (Panino) why not understand where it came from and why it is so famous today. The first Italian recipe that somewhat resembles a panino is that for panunto (greased bread) described, at the end of the XVI century, by Domenico Ramoli, but was too much of a poor man’s food to appear in any cookbooks. During the twentieth century panini slowly evolved from being a worker's food, and second choice to more trendy sandwiches, to achieving a recognized place in the Italian food scene. In the '80s Milan became the centre of a short lived teen fashion named after the panini: the so-called paninari. Dressed in a ridiculous combo of Montclair coats, jeans, El Charro cowboy belts, Burlington socks and Timberland loafers, they would gather in front of the first Italian fast-food joints (the most famous called Burghy). The expanding fast food fashion pushed some Milanese establishments to go against the current and offer real Italian gourmet panini. Today as Italy evolves to the American work life with shortening lunch periods the panini is taking off as the healthy alternative to fast food. Normally found across Italy with cured meats (Holy Grail) and fresh cheese, today anything can be added to a panini from meats, grilled vegetables, and even tripe. The key to the most flavorful panini is the freshest bread, the freshest ingredients, and as they say in Italy, "The chef's signature is put into every panini made". So what are you waiting for? Now is the time to rediscover the classic handmade panini.
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Who Are Your Customer Today?

2009-03-10T15:37:00.000-07:00

Today's customers are not the same as one year ago. Customers today want the best value, the best service from start to finish, and a trust worthy individual they can count on as situations change. Pricing will always be at the forefront of the customers mind and yet if all you do is sell on price you will not succeed. Today more than ever sales should be based on building a long term relationship with your customers, and educating them on what your service can and will do for them based on there need. If however, your service can not fit their budget then it is best to leave them with alternatives or even suggestion on where they can search to be better served. We can not win every bid, but by being a resource to help them find what they need you help to move your sales from now to possibly later because you took the next step to elevating what you can do for a potential new customer.
There is a new phrase today "back to basics" and this means in business when someone asks for your help and you can not provide it is best to help them achieve their goal. Use your business partnerships as a building block for your customers and they surely will come back to you because you were so helpful in them achieving their goal. You as a business become a vital source of information, a trustworthy component for business, and a company that serves the public interest versus "what's in it" for me attitude.
Start today and the next time a call comes in and they want your service offer them options, train them on what you can do, offer to refer to other business partners you know and work with, and if you just can not do the service offer resources such as the web, local chamber, or professional organizations that the person can utilize to solve their situation. Together we can bring about a change from "what's in it for me" to "what's in it for us".

Time to Begin Anew

2009-02-07T12:07:00.000-08:00

Okay we all know times are tough and probably not going to get better soon, but as my Grandmother said "inside every dark cloud there is a silver lining." Everyday I hear from friends and business partners who are getting the dreaded pink slip, falling behind on bills, and just trying to make it one day at a time.

I am not immune to this economic slow down either, but I refuse to give up on my dream. "Yes we can" is my motto now. I listen to the news and hear the grim reports and say "Yes we can." With every breath I take, a new beginning is just around the corner and I will be at the forefront of the next adventure called life.

For those who recently lost there job, grieve for your loss, take inventory of the talents you have gained, take a time out from the hustle, and look deep inside and find the passion (the job) that you always wanted not just the one you had to have. This is a great time to rediscover the passion in each of us that awakens who we are and makes us wake up each day and say "I love my work;" the passion that provides the sustenance of mind, body, and soul.

As we celebrate the 200 year birth of Abraham Lincoln, remember these honored words "The dogmas of the quiet past are inadequate to the stormy present. The occasion is piled high with difficulty, and we must rise with the occasion. As our case is new, so we must think anew, and act anew. We must disenthrall ourselves, and then we shall save our country." Lincoln's Second Annual Message to Congress, December 1, 1862.

A Healthier You for the New Year

2009-01-07T19:12:00.000-08:00

I am not going to tell you what you should eat or stay away from, but instead I am going to share with you some age old wisdom that we should all adhere to to stay healthy.

Healthy eating begins with learning how to “eat smart”. It's not just what you eat, but how you eat. Paying attention to what you eat and choosing foods that are both nourishing and enjoyable helps support an overall healthy diet.

Take time to chew your food: Chew your food slowly, savoring every bite. We tend to rush though our meals, forgetting to actually taste the flavors and feel the textures of what is in our mouths. Reconnect with the joy of eating.
Avoid stress while eating: When we are stressed, our digestion can be compromised, causing problems like colitis and heartburn. Avoid eating while working, driving, arguing, or watching TV (especially disturbing programs or the news). Try taking some deep breaths prior to beginning your meal, or create a relaxing atmosphere with candles and soft music.
Listen to your body: Ask yourself if you are really hungry, and stop eating when you feel full. It actually takes a few minutes for your brain to tell your body that it has had enough food, so eat slowly. Eating just enough to satisfy your hunger will help you remain alert, relaxed and feeling your best.
Eat early, eat often: Starting your day with a healthy breakfast can jumpstart your metabolism, and eating the majority of your daily caloric allotment early in the day gives your body time to work those calories off. Also, eating small, healthy meals throughout the day, rather than the standard three large meals, can help keep your metabolism going and ward off snack attacks.

Cheers to the New Year and a Healthier You

Christmas Symbols

2008-12-03T10:32:00.000-08:00

Christmas Symbols: The Origin of Different Symbols of Christmas

Christmas Day is celebrated on December 25th of each year. It is the day Christians celebrate the birth of Jesus Christ. The word "Christmas" means "Christ's Mass" - derived from the English term "Christes masse". American customs come from many places. Santa Claus has a Dutch origin. He was developed from St. Nicholas who was a real person. St. Nicholas was the patron saint of school boys. He brought gifts to the children. The idea that Santa Claus comes down the chimney originated in Norway, where children hang Christmas stockings on the fireplace mantel. Christmas trees have pagan origins. When pagans became Christian, they used evergreens (a sacred tree) for the holiday by decorating them with nuts and candles. They sang Christmas carols as they danced around the Christmas tree.

Advent Wreath: Four candles placed on a wreath. One candle is lit each Sunday before Christmas in anticipation of Christ's birthday.

Bells: Church Bells rang to announce the birth of Jesus. They still ring today.

Candles: Candles represent the light that Jesus brought to earth. Pagans who converted to Christianity used candles on the sacred evergreen tree.

Christmas Cards: For many years, private notes of good tidings were sent at Christmas time. In 1843, Sir Henry Cole had 1000 special designed cards printed. The custom of sending Christmas cards began.

Christmas Caroling: Caroling is a medieval custom of singing and dancing around a Christmas tree. Early carols weren't holy enough for singing inside a church, so caroling was done outside.

Christmas Cookies: Originated with pre-Christian Romans who gave sweet cakes to their senators.

Christmas Seals: A Danish postal clerk sold Christmas stamps (Christmas seals) to show that users had given to a worthy cause.

Christmas Stocking: There is a legend associated with the origin of Christmas Stockings. St. Nick, who wanted to remain anonymous and help a poor family, threw gold coins down their chimney. They fell into a stocking that was hanging there to dry.

Christmas Tree Lights: The lights represent Christ as being the "Light of the World." Lights also represent stars. Candles were first used as lights on the Christmas tree.

Donkeys, Lambs, and Cows: Donkeys, lambs, and cows were animals close to Jesus at the time of his birth.

Evergreen Tree: The evergreen tree was decorated by the pagans at the feast of the winter solstice. The evergreen tree was a sign that winter would end.

Gifts: The first Christmas gifts were given by the Wisemen to Baby Jesus.

Holly: Holly is a shrub with spiny leaves and red berries. The leaves remain green throughout the year. Pagans thought its greenness was a promise that the sun would return. Early French and English families hung holly over their doors to symbolize a home in which Christ's birth is celebrated.

Icicles: Icicles are sometimes used as a tree decoration. As per an old story, the Christ child took shelter for a night under a pine tree. When the tree realized that it was caring for Jesus, tears of happiness fell from its branches. The tears froze into icicles.

Manger: A cow's manger is the place where Baby Jesus slept.

Mince Meat Pie: Mince meat pie is full of spices and fruits. It represents the exotic treasures of the East that the Wisemen brought to Jesus.

Mistletoe: Was used by pre Christian Druids to celebrate the coming winter, often decorating their homes with it. Scandinavians also celebrated with mistletoe, associating with their goddess of love. Kissing under the mistletoe may have originated from this belief. Early Christians banned the use of mistletoe in Christmas celebrations, feeling it was inappropriate. Holly was substituted.

Plum Pudding: Plum pudding originated by an English king that was stranded in a blizzard one Christmas Eve. He used what he could find to make a special holiday dish.

Poinsettia: This flower was brought to the U.S. by Dr, J.R. Poinsett in 1825. He was the first United States ambassador to Mexico. Mexicans thought that the plants symbolized the Star of Bethlehem. There is a myth that the Christ-child turned a gift of weeds into a beautiful flower - the poinsettia.

Reindeer: Reindeer were the animals chosen by St. Nicholas to pull his sleigh. His reindeers' names are Dasher, Dancer, Prancer, Vixen, Comet, Cupid, Donner and Blitzen. Rudolf the Red -nosed Reindeer is the most famous.

Saint Nicholas: Saint Nicholas was a real person. He was a kind bishop who brought presents to children and needy people.

Star: The Star of Bethlehem guided the Three Wisemen to Baby Jesus.

Tinsel: There is a legend associated with this thin metallic foil strip decoration. It tells about parents who trimmed a tree while their children were sleeping. Spiders came to see the tree, leaving cobwebs all over it. The Christ Child came to bless the tree and turned the cobwebs to silver.

Three Wisemen: Three Wiseman travelled far to see Jesus. They brought their best treasures for gifts. Gold - a precious metal associated with the power of kings Frankincense - A resin from a rare and sacred tree used as incense Myrrh - A resin from a shrub used in making perfume.

Wassail: A wassail is a salutation of good health or well wishes by means of a toast. The drink is a mixture of mulled eggs, curdled cream, apples, nuts, and spices. Usually poured from a punch bowl while exchanging Christmas greeings.

Xmas: Originated in Greece. In Greek, "Xristos" is the word for Christ. Europeans began using "X" as shorthand for Christ's name.

Yule Log: The word "yule" means "wheel," a symbol representing the sun. Before Jesus was born, pagans thought the sun stood still for 12 days at the end of the year. A log was cut large enough to burn for this time period to burn away last year's evil.

Change or Not??

2008-11-06T12:21:00.000-08:00

I am not one to get political too often as I know the voice of America will always ring true, but I have to raise the awareness and consciousness of our recent election. Change is coming and I am truly happy that we will have a President, who seems to care about all Americans, and yes it will be a rough road ahead, but if we all do our part we will overcome as we always have. Corruption, greed, brute force, scare tactics, and a rush to judgment are a thing of the past. We need to all band together under one voice "America" and rejoice in a new age of reason and governing.

Has change come to all? Of course not and unfortunately the lies, financial backing of out of region power players, the marriage of church and state, and the morality police that don't want change (which is inevitable) have allowed the bigotry and self righteous ideology of yesterday to prevail. But change is coming and the truth will prevail and all of us one day will be treated equally under the law. One day I know we will be free.

The preceding was only the opinion of Mark Neely and not Windy Plum Farms.

Submitted by Mark Neely

Time to Reinvent not Give Up!

2008-10-08T14:03:00.000-07:00

With the advent of economic down turn and customers spending decreasing everyday it is essential in business to reinvent your products and services tailored to what the client perceives as a necessity not a luxury.

Offering all levels of budgets an opportunity to purchase your services and creating new ones that save money and time to the customer. In catering, this means offering tiered level of services and with the holidays just around the corner it means offering products that become a time and money saver.

So the questions is "how do I accomplish this and not change my entire company"? Well, here are examples of what we are doing.

Catering Services: Three types of services- Express & Drop-Off, save 15% on set up and delivery. Full Service, from set up and delivery to staffing any event, and receive a discount based on number of guest attending.

Holiday Rush: Offer a product that your competition can't and is unique to your customers, but at a reasonable price and value, and also covers the entire holiday season. We started with Halloween and will be adding International Holiday Menu's in a few weeks offering traditional as well as menu options from around the world.

Gift Cards/Catalogs: For the shopper who wants to have a large variety of choices, at a reasonable price, and the receiver gets to choose what they want, and is also a unique way to give for all occasions.

Other parts of our company (Culinary Classes, In-Home Dining, and Prepared Meals) have seen a dramatic decline in popularity, and this is okay as this will come back later when the economy changes to a more productive state.

As you can see change can help redefine your company goals, create unique opportunities for your customers, expand your brand identity and services, fit any budget or need, and most important, keep you in business during the hard times.

Cooking with Herbs and Spices

2008-09-02T12:22:00.000-07:00

One of our popular culinary classes has been the utilization of herbs and spices in cooking, so here are a few "unique" herbs and spices you can use to flavor food, and recipes on our website you can download on September 8th.

Allspice: Dried-add a pinch to green beans, carrots or spinach.

Caraway: Dried-add to cabbage dishes, toasted seeds to coleslaw and sprinkle on potatoes boiled in chicken stock.

Cardamon: Dried-use in cookies, cakes and many East Indian dishes.

Coriander Seeds (Seed of Cilantro Plant): Dried-add to carrots, green beans, add sachet of seeds to water when boiling potatoes for mashing and to sauces and salad dressing.

Fennel: Dried-add to fish dishes, use with marinades for pork or lamb, use in salad dressing and in cookies and cakes.

Juniper: Dried-add to cabbage and bean dishes, rub crushed berries on beef roasts, turkey, lamb or ham. And to pot roasts.

Nutmeg/Mace: Dried-use in spinach dishes, risotto, mashed potatoes, and tomato sauces.

Tarragon: Dried or Fresh-use with omelets, sauteed mushrooms, fish, shellfish (especially lobster), tuna, chicken and egg salads.

So the next time you feel creative pull out a "unique" spice and liven up your next dish with natures best, and be on your way to becoming a kitchen gourmet that is the envy of your friends and family.

Starting September 8th recipes for the above Herbs and Spices can be found our our website at www.windyplumfarms.com/recipes.asp

Food for Living

2008-08-08T16:16:00.000-07:00

Science has finally uncovered the truth of what we should eat to have a healthy life and it is not surprising to note that indeed once again it is fruits and vegetables that win. Here are the surprising facts! Remember they are best eaten raw!
Carrots: Look like the human eye and greatly enhance blood flow to and function to the eye.
Tomatoe: Has four chambers and is red. Tomatoes are loaded with lycopine which is pure heart and blood food.
Grapes: Hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and are also profound heart and blood vitalizing food.
Walnuts: Looks like a little brain, a left and right hemisphere,
upper cerebrums and lower cerebellums. Even the wrinkles or folds on the nut are just like the neo-cortex and helps develop more than three (3) dozen neuron-transmitters for brain function.
Kidney Beans: Heal and help maintain kidney function and yes, they look exactly like the human kidneys.
Celery, Bok Choy, and Rhubarb: And many more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don't have enough sodium in your diet, the body pulls it from the bones, thus making them weak. These foods replenish the skeletal needs of the body.
Avacadoes,Eggplant, and Pears: Target the health and function of the womb and cervix of the female - they look just like these organs. Today's research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers. And how profound is this? It takes exactly nine (9) months to grow an avocado from blossom to ripened fruit.
There are over 14,000 photolytic chemical constituents of nutrition in each one of
these foods.
Figs: Are full of seeds and hang in twos when they grow. Figs increase the mobility of male sperm and increase the numbers of Sperm as well to
overcome male sterility.
Sweet Potatoes: Look like the pancreas and actually balance the glycemic index of diabetics.
Olives: Assist the health and function of the ovaries.
Citrus Fruits (Oranges, Grapefruits): Look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.
Onions: Look like the body's cells. Today's research shows onions help clear waste materials from all of the body cells. They even produce tears which wash the epithelial layers of the eyes. A working companion, Garlic,also helps eliminate waste materials and dangerous free radicals from the body.

July 4th, What Does it Mean to You?

2008-07-02T12:19:00.000-07:00

I recently watched the show "the Patriot" with Mel Gibson and Heath Ledger for the third time and I have to say it is the most emotional portrait of our country's fight for independence and the beginning of the United States of America.
On the 4th of July this year stop and think of all that have suffered the cause for our freedom; our Soldiers (whether you agree or disagree with the war in Iraq and Afghanistan), our Founding Fathers, our Prisoners of War, our deceased Soldiers from past conflicts, and each of us who bravely try to make this country a better place for all individuals no matter your beliefs, ethnic background, sexuality, race, religion, or political affiliation.
Ask your self the following questions? Are we better off than other countries? Do we need a change in this country? Have we been mislead by our leaders? Do we need to keep our fundamental rights as Americans to speak our language? Do we as Americans have the right to say our Pledge to our Flag and National Anthem in English? Do we need to turn the eyes of the world to the United States and help our country recover from its problems and needs?
We are Americans and we have the right to freedom of speech, protest peacefully if we don't agree, but above all others is to cherish this nation born of immigrants who wanted a better life for themselves and learned our language, were governed by our laws, and gave to this country their unique cultural background from food, religions, and cultural heritage so we could become more diverse and connected to the world.
So this 4th of July let's think about all that has been given and unite under One Flag, One Spoken Language, and One Culture...America the land of the Free and Brave!

Kitchen Tips to No-Shrink Burgers

2008-06-05T12:41:00.000-07:00

BBQ Season has arrived so get out the grill and get ready for some fun in the Sun!
Burger Mantra that works: Think wide. Think Thin. Don't Pack
1)Put a touch of oilive oil on both hands. To mix in flavorings, work gently.
2)Shape a loose ball and hold it in your fingers. Press gently with the balls of your hands to form a patty. Don't Pack!
3)With the patty cradled in your fingers, press edges gently with your other hand cupped, turning the burger like a dial.
4)Shaped patties should be half an inch thick. Beware thin burgers cook more evenly but cooks faster than a plump one so make sure the fire is medium-high and stay close to the grill. Nothiing beats good friends,sunshine, and a grilled meal.

Adjusting to Rising Food Cost

2008-05-07T12:52:00.000-07:00

You hear it on the news everyday the cost of living is rising and now the cost has reached our local grocery stores. As a company we are starting to see these costs with our vendors for many food items we purchase and of course this cost has to be passed to the consumer so we can remain profitable with out gouging the consumer.
So what becomes important is quality versus quantity and pricing. This is the time to reinvent our Catering business plan but stay true to our over all goal of providing the highest level of quality to our customers. We are finding in this rising cost environment customers who are seeking quality but want options to keep costs lower.
Well, we have an answer without jeopardising our reputation and that is "Express Catering". We provide the same catered food items artfully presented on trays, ready for the chaffing dish, equipment rentals, and all the items to make a perfect event but the client picks it up at our store location and they take it home, set it up, do the clean up afterwards, and return the items back to us cleaned and ready for the next customer. The savings overall is over 15% of the acutal food and beverage cost.
So if you have the time to set up your event and clean up afterwards, want quality meal selection, and still want the event to be the talk of town then "Express Catering" helps keep the budget in check and the savings in your pocket.

How Green Are You??

2008-04-03T21:39:00.000-07:00

Being "Green" today means saving our Planet right? Well of course but it also means becoming more of a Vegetarian. There are various degree's of being a Vegetarian from no meat, no eggs, and no dairy to adding more vegetables to a diet.If your not so strict to a Vegetarian diet then adding lean meats, poultry or fish is another alternative to healthy eating. Or you can substitute items for example meat can be substituted for beans and grilled vegetables, Milk for Soy or Rice Milk, and Butter for Vegetable or Olive oil. Tofu is a great substitute for Protein and is very versatile and easy to use. The new "Green" is to add more vegetables to the diet, eating leaner proteins such as chicken, turkey breast, or fish. In fact we will be introducing later this year a Chef who actually can "uncook" meals with nothing but vegetables and this new wave of Personal Chef is starting to catch on across our nation. So in a nutshell saving our Planet is "Green" but so is saving your health through reducing the risk of heart attack, obesity, and high blood pressure.
Celebrate National Earth Day...Plant a Tree...Eat from the Earth...Live Healthier.

Recession ????

2008-03-04T14:38:00.000-08:00

Results from previous poll what do you give for Valentines? 100% say flowers.
Okay, we have all heard the news everywhere that we are possibly going into a recession right? Well I agree with a sign we have in our store window that was printed by Zap Printing that says " We have been invited to a recession but we respectfully Decline."
So what can you do to grow your business? Keep your goals insight, don't loose focus of what you want and GO FOR IT! I also offer that to stay at your desk and hope for the phone to ring or customers to come to you is a thing of the past. Get out there and talk to others build excitement around your products and services, market your best attribute...YOU. Your current clients love you and what you represent so talk to them and see what they want not what you think they need.Provide the highest level of service and products and follow up and allow yourself to be open to criticism (constructive)this is where you learn how to be the best.
Oh, when you answer the phone try it with a smile and genuine interest in what the other person is saying you will be amazed at what you will hear.
Use all the internet resources you can think of and be creative in getting your message out there to the public.
Utilize your strength in partnership with other businesses that can help you be the best. For example I utilize a flower shop, an equipment rental company, a gourmet cookie shop, a bakery, and other resources that my business needs to operate.
Lastly, if all of the above fails well close your eyes, take a deep breath, and vision what you want your business to look and feel like, open your eyes, and guess what your vision is about to come true because it always happens the way you have envisioned it to be. Remember...the RECESSION is in your mind not in your BUSINESS.

Valentine's Breakfst

2008-02-05T13:52:00.000-08:00

Results from previous poll shows that we all eat at home.

Okay so Valentine's Day is fast approaching so what are you going to do for that special someone in your life? Well here is a recipe that is sure to wake up the cupid in all of us but please don't forget the roses.

Dark Chocolate Waffles with Strawberries
Ingredients :
1/2 c. butter, melted
1/4 c. sugar
2 eggs, separated
1/2 tsp. vanilla extract
3 oz. bittersweet chocolate, melted and cooled
1-1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt (optional)
1/2 c. milk or 3/4 c. buttermilk
Powdered sugar
Fresh strawberries, sliced and sweetened

Preparation :
In the bowl of an electric mixer, beat butter and sugar. Add the egg yolks, vanilla and cooled chocolate. Mix well.
In separate bowl, mix together the flour, baking powder, and salt, if using.
Add the flour mixture to the chocolate mixture alternately with the milk, blending well with each addition. (If using buttermilk, which is thicker than milk, use a little more if necessary, to thin almost to a pouring consistency.) With an electric mixer, beat the egg whites until stiff. Fold them into the batter.
Place about 1/3 cup batter in a hot waffle iron, close the cover and bake until the steaming stops; these waffles are dark so don't judge doneness by the color. Serve sprinkled with powdered sugar and topped with strawberry slices. Makes 5 to 6 waffles.

Why a Personal Chef?

2008-01-09T10:49:00.000-08:00

Results from previous poll: To make Christmas special you overwhelming prefer to spend time with family.

Personal Chef is a east cost concept that has changed over the years. First it started where a person with culinary skills went to a clients home cooked and packaged the meals and returned every other week with a new limited menu monthly and repeated the process.
Today, we have seen the Personal Chef move to the retail store front in the form of a person goes to the location puts the meal together and then takes the non-cooked frozen meal home to be eaten later. With this concept anyone can open this business and do not have to have a culinary background as the menu's are created by the corporate headquarters and changed monthly. Unfortunately, this concept even though it is affordable it lacks the balanced meal of protein, starch, and vegetable. And if you want the sides they are a lot higher price.
We at Windy Plum Farms have taken the next spin on the Personal Chef which is to prepare the meal completely, offer a balance meal including dietary restricted menu's and weight managed, and all the client has to do is reheat with instructions we provide. Everything is seasoned to perfection because our Executive Personal Chef has a trained and educated background in the culinary arts.
So whats the next phase in this changing industry? I would say it depends as always on clients need to have fast, healthy, and convenient meals.

Christmas Memories

2007-12-05T21:22:00.000-08:00

Previous Results: You choose a Caterer based on Quality of Food.

Holiday celebrations especially in December are varied from culture to country but one thing is the same and that is fellowship with friends, co-workers, and family and always involves food. I love the Holidays because it is this one month out of the year that everyone seems to feel joy, excitement, and caring for each other. Think back when you were a child and the excitement you felt leading up to Christmas morning. As you watched the Christmas short stories on TV the excitement built until finally Christmas Eve you crawled into bed and tried to sleep. Then the next day it was presents being ripped open and family and friends visting and bringing more presents and food. As the day continues you feast on a variety of snacks leading to the final meal of six courses of your favorite Holiday food. So no matter how busy you are this special season take a moment listen to a Christmas song, help a local charity, smile to all you meet, and above all bring the child who is excited for Christmas Eve out of you and let him or her play just for December and maybe for the rest of your life. Happy Holidays and a playful New Year.

Catering Pet Peeves

2007-11-08T14:53:00.000-08:00

Results from last month poll: You eat a homemade meal every other day.

Pet Peeves:

Hiring a Caterer who does not have a Catering Permit from the local Health Department. Caterer who does not have a Food Handlers Certificate. Do you not understand that the health of yourself and guest are at extreme risk.
Calling a Caterer to request a quote and place a temporary hold on a date and then never contacting them back to let them know you have chosen to go with someone else.
Placing a food order and just before the event making changes to that order.
Food is ready per stated agreement and guests have not arrived yet.
Arriving at a location and nothing is ready for us to set up (tables, kitchen, etc..) our food items on.
Treating Catering Staff as if they are servants. We are there to serve but we are also human beings too.
Not placing a order on time so we have to scramble and adjust our schedule. Follow up is a two way street as you are the one requesting our services.

As you can see we as a food industry business deal with lots of the same issues as other businesses. I believe that if you request a service follow up is essential, when you set a time you commit to it with the understanding that "things happen" and compromise is essential to a perfect event. So the next time you hire someone check there creditials, get it right the first time, keep your committment to specified time and food choice,think of your guest, and above all treat the server with the dignity of a person who is there to help make your event a "painless"and easy function.

Children's Learning

2007-10-11T20:37:00.000-07:00

Results from previous poll: American/Italian/Spanish Wines are your favorites.

Now to Children's Learning....
I am amazed to learn that the Home Education program I grew up with as a child has left today’s classroom. When I grew up I remember making peanut butter cookies (hard as a rock) and was taught how to sew a pillow by hand (tiger pillow) that should show my age! Today the average child has no understanding of how to cook and I believe this account to the large number of obese children as they have no choice in what to eat, can’t cook if their parents are busy, and are barraged by the fast food industry advertising. Don’t get me wrong an occasional burger and fries are fine but some children that is all they eat everyday. Yes, children have a fast metabolism but your body can absorb only so much of these complex carbs. Well we as a company want to make a difference and so therefore we are launching cooking classes designed for age specific learning. When a child reaches the age of 7 there are basic skills that they should know and when they finally enter their final teenage year of 19 they will be well equipped with knowledge and practice to prepare their own meals or at least have the option to choose to cook or not.
As the family dynamic of both members working grows and the American family is not able to gather around the dining room table to enjoy a home cooked meal lapses, the health of our nation suffers and unfortunately our children the future generation becomes the victim of our fast paced, high energy, get to the top idea of the American Dream.
For those Mom’s and Dad’s who have taken the step to teach, share, and embrace the value of cooking to their children I applaud you for you are the reason family recipes and tradition remain a part of our culture.

Wine Tasting 101

2007-09-27T14:50:00.000-07:00

First, results from our last pole shows 58% eat Italian food and 28% of you eat Chinese. Now to our lesson.

Tasting Wine for Beginners

· Look – Hold the glass in front of you and examine the color of the wine (this is best done against a white background like a napkin or table cloth). Tilt the glass slightly to see how the color changes from the center of the glass to the side. Is the wine clear or cloudy? Transparent or opaque?
· Swirl – Give the wine a swirl. This releases the esters, ethers and aldehides that combine with oxygen to yield the bouquet of the wine. Also look to see if the wine has “legs” (narrow streams of wine the run down the side of the glass), this is a good indication of the density or “mouth feel” of the wine.
· Smell – You have only four tastes – sweet, sour, bitter and salty – but the average person can smell 2000 different scents and wine has over 200 of its own.Place the glass up to your nose (don’t be afraid to stick it inside!) and take a deep breath. Close your eyes and try to focus on what you smell. Take a few more whiffs to reinforce your impressions.
· Taste – Taste the wine. Allow it to wash around your mouth for 3-5 seconds before you swallow. Then breath in through your mouth after you swallow. You are looking for the following:
o Texture – Is the mouth feel of the wine. Is it light (like skim milk), medium (like whole milk) or full (like cream)?
o Sweetness – Found at the tip of your tongue. This will be noticed in the first 15 seconds of tasting the wine. Remember most wines have no residual sugar.
o Acidity – Found on the sides of your tough, the cheek area and the back of the throat. This will also be noticed in the first 15 seconds of tasting the wine. White winesand some lighter reds usually have a higher degree of acidity.
o Fruit Characteristics – Found in the middle of the tongue, this will become apparent at between 15 and 30 seconds. All the flavors should be in balance. You shouldhave a good sense of the fruit flavors of the wine and the acidity in the wine should be balanced with the fruit.
o Tannin – Apparent between 15 and 30 seconds, Tannin is a substance found in red wine (and tea) that gives the wine an astringent quality. It is not a taste – it is a sensation. You will sense this first in the middle of your tongue as dryness and it may spread to the whole mouth blocking off the fruit flavors.
o Oak – When a wine is aged in oak, various chemical substances enter the wine from the wood. The most important of these is vanillin that tastes like vanilla. A wine high inoak will have a vanilla aftertaste (often confusing the palate to think it is tasting something sweet). Some wines are so heavy in oak that they almost taste like vanilla ice cream!
o Aftertaste - By about 60 seconds, the wine’s flavors should fade. After 30 seconds, concentrate on how long the flavor lasts. It is the tannin and fruit balance you should be focusedon in the last 30 seconds. If you still sense tannin after 60 seconds, the wine probably needs to age more. Some great wines continue to show balance well past 120 seconds.

Why Are We Here?

2007-09-12T16:41:00.000-07:00

Good question. Our focus, as Gourmet Food Company, is to share our culinary knowledge and experiences, and maybe a few recipes along the way, with the community at large and especially our customers and friends in Corona, California.

So what is gourmet? People ask us that same question all the time . To us, gourmet is passion for great food, both creating it and eating it. Anyone can be a cook and anyone can eat food, but the true gourmand views food as more than just sustenance. Food is something that excites all the senses. It is something that can be bring back memories and create new ones. It can fulfill a need far beyond the question "What's for dinner?"

We are proud to be offering a gourmet service company with the hopes that the people who eat (that's all of us) will think about what they are putting in their body and who is preparing it.
Imagine one day we can go to our kitchens and understand what all those utensils are for, what to do with all those seasonings, and oh yeah, can somebody tell me what to do with all those items in the produce section? And if you don't know, but want to know, then we are here to help.