Good Gravy

artisanfoodco.ca

Artisan Food Co. presents. . .03

Lo ve i s in the Air

Hearts, Flours &Breakfast in Bed!

Writing & Illustrations by: Tanya Cross Design, Layout & Photography by: Jennifer Cross Editing by: Jamie Martell

The ’Romance’ Edition of Good Gravy

inter and cold weather is now upon us, and as December and January have come and gone they proved to be very busy months for us here at Artisan Food Co. December was a huge catering month for us, and some of the events we catered were; in-home Christmas parties, café dinner bookings, engagement parties, retirement parties along will several office parties. We met a lot of wonderful people through both our catering service and the café.

In honour of good will, we held a goodie basket raffle to raise money for the Callander and District food bank as well as collecting food donations. A huge thank you goes out to all those who helped support this great cause by purchasing a ticket or dropping off food. Our lucky winner of the draw was Shirley, who joined us for our New Year’s Eve dinner and was more than surprised to learn that her husband Larry secretly entered her name in the raffle.

Some of our new endeavors in January included our “Take n’ Bake” line of homemade meals which offers our faithful customers, a selection of our delicious home cooked meals to eat at home. Our special home-style dinners have been

a huge success. With high demand, we will be continuing with our Wednesday night dinners featuring home cooked entrées and desserts at an unbeatable price.

We will continue with our special occasion dinners, such as the one we did for New Years Eve, which was a scrumptious stuffed Chicken Supreme served with our Winter-Spiced Butternut Squash Soup. We will certainly continue to bring you these special occasion’s dinners – just like our upcoming Valentine’s Day dinner.

With all the encouragement and support we have been shown so far we will carry on with the momentum you have helped us create, and continue to bring you an array of specialty services.

So stick with us in wholesomeness, because we’ve got huge plans for our upcoming spring and summer seasons as we prepare for all our new and exciting food ventures we love sharing with you.

Best wishes in health & wholeness!

Chef Tanya Cross

INDEX:

What you can find on which pages in the newsletter...

Hearts ............................ Page 3Look for yourself, it’s right there

Events: In & Around the Community ................ Page 4• February Events • Featured Friends & Neighbours

Flours.......................... Page 5• What is Gluten?• Types of Flours• Fresh Baked Artisan Goods

Rants & Radishes........ Page 6• Butter vs. Margarine• Take n’ Bake Meals

Breakfast in Bed.......... Page 7• Recipe: Goat Cheese & Tomato Frittata• High Protein Breakfast

Looking for a great gift?

Artisan Food Co. has gift certificates available at the Café which can be used for any one of our services including items in the Shop, Catering or the Café

HeartsW

Good Gravy ‘The Romance Edition’ - Page 3

The ’Romance’ Edition of Good Gravy HeartsWell its February, love and romance is in the air. Everywhere you look, there are secret plans, dinners, flowers and not to mention almost everything shaped like a heart! While all this is nice and can make that special someone feel loved, what says I love you more than giving your own heart. Not just emotionally speaking, but physically, but making sure you are as strong and healthy as possible so you can continue to share in the romance year-after-year.

There are a number of factors that affect the heart such as exercise, alcohol, tobacco, weight and stress, but diet is a big factor. Staying true to our roots we are going to focus on diet and what you can do to take care of your heart.

High cholesterol and high blood pressure are two conditions that open the door for heart disease. By adjusting your diet, you can improve your cholesterol and blood pressure levels tremendously. Let’s talk about fats.

The Facts on Fats:• Good fats contain

essential fatty acids (EFA’s) omega 3, 6 and 9

• The body cannot produce these and are needed to function properly

• 90% of North America does not get enough EFA’s to maintain optimal health

• Good fats can promote weight loss by encouraging the body’s ability to burn fat

• Thanks to the ‘no-fat, low-fat’ craze many individuals choose to eliminate fats altogether without considering the need for them in a healthy diet…the good fats that is!

• In addition to cardiovascular disease, a diet high in the wrong fats can cause fatigue, depression, digestive upset, bloating, skin problems, inflammation, weight gain, hormonal imbalances & poor immunity

Foods to Eat:

• Nuts and seeds• Cold pressed nut and

seed oils• Fish - especially

salmon• Cold pressed virgin

olive oil• Butter (conservatively)• Green leafy

vegetables

Foods to Avoid:

• Hydrogenated oils• Margarine• Commercial salad dressings,

sauces, spreads, dips• Lard• Excessive dairy• Refined sugars• Pastries• Red meat, bacon or sausage

(excessive consumption)

Easy Tips to Take Care of Your Heart:

• Make your own salad dressings• Add some flaxseed in with your

morning smoothies• Sweeten with honey, fresh or frozen

fruit and berries• Season your meals with herbs and

spices rather than salts and sugars• Choose lean and extra lean meats • Eat your greens!

Good Gravy ‘The Romance Edition’ - Page 4

Community FloursCommunity Events:[when] Friday, February 14th[what] Valentine’s Day 3-Course Dinner[where] Artisan Food Co., Callander

Artisan Food Co. has prepared a specialty menu for Valentine’s Day. The 3-course meal will be served [by reservation only] in the Cafe in Callander. Tea or coffee included $29.99 per person, for more information or to reserve your spot, visit our website at artisanfoodco.ca or call us at 705-752-4562!

[when] Saturday, February 15, 2013 8:00am to 8:00pm[what] Callander Legion Annual Fish Derby[where] Callander Legion Branch 445, Callander

Callander Legion Branch 445 is holding their 21st Annual Fishing Derby. Adults $10, Under 12 $5, Family of 4 (max 2 adults) $25. If you are interested in attending, tickets can be purchased at the Callander Legion bar and the price includes a spaghetti dinner that starts at 6:00pm.

[when] Friday, February 28th[what] 19th Annual Heart and Stroke’s Soup’s On[where] Clarion Resort Pinewood Park, North Bay

Soup’s On is an annual tradition that brings together chefs from a variety of backgrounds and expertise. This year’s taste testing event will be held at the Clarion Resort on Pinewood Park Drive in North Bay. Those in attendance have the task of tasting the entries and voting for their favourite flavour. Artisan Food Co. is proud to be preparing what we believe is a winning soup. Come on, show your support and help a great cause!

OUR FEATURED FRIENDS & NEIGHBOURS!We would like to take a moment to thank you for your support.

If you’d like to be featured in our next issue, please come by The Café and ask!

Wednesday Evening at The Café:

Every Wednesday, Artisan Food Co. will be serving up a traditional home cooked dinner for only $15.99. Seatings are from 5pm-6pm in the Café.

Our weekly menus are posted online! We fill up fast so please call and make your reservation at 705-752-4562 and we would be pleased to assist you. We also accept reservations online at artisanfoodco.ca under The Café, Wednesday Night Dinners.

Note: You can reserve a table or order takeout to pick up and bring home!

Traditional turkey dinnerHand made gnocchi

Good Gravy ‘The Romance Edition’ - Page 5

Flours

FRESH BAKED ARTISAN GOODS

There are a wide variety of flours available to us, but what is the real difference between them? Why do we need to use baking flour or bread flour?

We’d like to explain the benefits of using one flour over the next, but first let’s define an important component - gluten.

What is Gluten?

Gluten has been getting a bad rap lately

with intolerances seemingly on the rise, but many of us may not understand what gluten really is, why it’s in some flours and what it is good for.

Gluten is a protein composite found in wheat and related grains such as barley and rye. Gluten is what allows dough its elasticity when needed, helping it to rise and hold it’s shape. The gluten content is what determines what different types of flour are good for.

All-Purpose Flour:All-purpose flour is a medium protein flour, which means it is very versatile. It can be used to make cakes, breads, cookies and many other delicious goods but doesn’t quite perform as well as cake flour for these products. All purpose flour is also a good choice for other cooking jobs requiring flour, such as thickening sauces (in a roux) and coating foods (for frying chicken wings)

Bread Flour:Bread flour is made from high protein wheat and has more gluten strength than all-purpose. It is the best choice for yeast products such as breads and bagels. It is often used for making crusty breads and rolls, pizza doughs and other similar products.

Buckwheat Flour:This gluten free flour is great for celiacs who must eliminate gluten from their diets. It is packed with nutrients, easy to work with and has a nutty flavour. If you only use buckwheat flour in a recipe it may lead to your product ending up too crumbly. Use light buckwheat flour to replace up to half the rice, bean, coconut or soy flour used in gluten-free recipes for cookies, rolls, breads, etc.

Cake Flour:Cake flour or baking flour has the lowest protein of all wheat flours. The low protein allows baked goods to set faster by evenly distributing fats throughout batter, this also contributes to a great texture and its ability to hold it’s rise better than all-purpose flour, as well as other flours.

Protein in Flour:The higher the protein content in a flour the harder and stronger the flour, and the more it will produce crusty or chewy breads. The lower the protein the softer the flour, which is better for cakes, cookies and pie crusts, etc.

Our baking ovens are always pumping out fresh baked goods. The breads used in The Cafe are fresh baked to ensure their quality and eliminate the preservatives used in many of the off the shelf brands.

We also offer these baked good for retail sale so you can have a wholesome alternative at home. Ask about today’s selection, our items include (...not limited to):

• White / Whole Wheat Sandwich Loaf • Cheese or Herb Loaf• Dinner Rolls • Herb Kaisers• Cinnamon Roll Loaf • Cinnamon Buns (with or without raisins)• Butter Tarts• Muffins• Cookies

Good Gravy ‘The Romance Edition’ - Page 6

NEW Column! Rants & Radishes

Butter vs. Margarine the great debate!

Artisan Style Take n’ Bakes

ants and Radishes is a new segment in our newsletter where we challenge some conventional thinking, go off topic or debate a subject pertaining to food and wholesomeness. It is strictly our own perspective we have established after we have taken some time to research a particular topic, trend or something that just doesn’t make sense to us. You’re free, as are we, to have an opinion, but our goal is to bring light to some subject matter that really just gets our goat!

Is butter really better? You decide. We have!

Butter, a substance containing some of the building blocks of life, carbon hydrogen and oxygen is a natural food containing one ingredient and has been around and used for thousands of years. Although butter is a saturated food, the body is able to process and metabolize it more readily

than margarine which is an unnatural product composed of many ingredients and can only be made through processing and alterations to the molecular structure of a vegetable or plant oil. Hydrogenation of these plant oils requires high temperatures, causing some troublesome effects which result in this unnatural product and sometimes contain trans fats. Trans fat, which lowers

good cholesterol and increases bad cholesterol is what increases the risk of coronary heart disease. Although most margarine today is now made without creating trans fats, and there are certainly better products than in the past available, it is still an unnatural product of many ingredients created through processing. So be aware of what you put in your body.

Every week we will be making an assortment of take and bake dinners at Artisan Food Co. for you to pick up and reheat for your family or guests. Currently we are preparing Lasagna, Shepherd’s Pie, Cabbage Rolls, Turkey Pot Pie and Meat Pie on a regular bases. Call ahead and reserve your dinner for pick up. We are working on expanding our assortment so please stay tuned for what else we have coming available to you.

R Breakfast in Bed!

Good Gravy ‘The Romance Edition’ - Page 7

ARTISAN CAFEEARLY DAY FARE

Cinnamon Swirl French Toast Fresh made cinnamon bread topped with an apple cinnamon Cognac compote, layered with a maple caramel drizzle, served with fresh fruit

Parisian Style Pancakes Carol’s Classic pancakes served with a fresh berry compote and maple caramel, topped with shaved chocolate and served with fresh fruit

Open Face Smoked Salmon Crostini Smoked Atlantic salmon on a Pumpernickel crisp with a dill and Cognac infused cheese spread, topped with a cucumber nest, capers and alfalfa sprouts. Served with home fries

Southwestern ScrambleA three-egg scramble with bacon, peppers, scallions, corn, black beans, cheddar blend and our house southwestern seasoning. Served with home fries and a side of salsa.

3 Cheese Grilled Gourmet SandwichA grilled sandwich of Swiss, Canadian cheddar, parmesan, roasted pepper, back bacon and basil on Tuscan loaf. Served with home fries and fresh fruit

The Western Omelette A classic three-egg omelette with ham, onion and green peppers. Served with home fries and toast. Or make it a sandwich!

Eggs Benedict Two poached eggs nestled atop toasted pumpernickel with back bacon and Hollandaise sauce. Served with home fries

Monty Cristo Two slices of grilled French toast stuffed with ham, turkey, Canadian Swiss and Dijonaisse. Served with home fries

Savory Crepes Fresh French style crepes stuffed with ham, asparagus, Canadian Swiss cheese and caramelized onion and finished with an herbed Hollandaise sauce. Served with home fries

Northern Ontario Omelette A three-egg omelette filled with, asparagus, mushroom, smoke back bacon, caramelized onion and Cheddar cheese. Served with home fries and toast. Or make it a sandwich!

Breakfast in Bed!Having a protein based breakfast can help wake you up and improve your brain function. Combined with some carbohydrates, the body will gradually digest your meal, keeping you energized and not craving for more. Protein gives your brain the amino acids required to function at it’s optimal level. By having protein for breakfast say from eggs, meat, fish or poultry, your brain will have what it needs to help your entire body function properly. Having a high protein breakfast will leave your body feeling fuller for longer, which

likely will have you making healthier food choices throughout the day. Eating foods high in protein also means that your body takes in other nutrients from these foods like iron, Vitamin C, calcium and fiber depending on what source your protein is. For a lighter protein filled breakfast why not try some Greek Yogurt. Approximately 8oz of Greek yogurt contains about 20 grams of protein. Mix it with some fresh berries and granola for a satisfied feeling or blended with some ice or milk for a delicious smoothie.

wine & d ine

CAFE ~ CATERING ~ SHOP

[shop] 705.752.4562[location] Artisan Mall: 980 Main St. N, Callander, Ontario

artisanfoodco.ca

This publication is filled with original works by Artisan Food Co. We have put a lot of hard work into this for you to enjoy and hope that you value the insights provided, in interest of wholesome living. The information contained in ‘Good Gravy’ is accurate, to the best of our

knowledge, as per the training and experience we’ve been blessed with. Artisan Food Co. is not responsible or liable for any actions taken from use of content and opinion expressed within the publication.

© 2013 Artisan Food Co. All Rights Reserved.