Long Table Dinner- On The Farm With: Fred Soofi

Fred Soofi leading a cooking workshop at market.

We are happy to announce that Chef Fred Soofi of Pasta Polo will be joining our Long Table Dinner once again! To get to know his personal tastes and creations a bit more he has kindly answered some questions for us. 

Q: What is your favourite thing to cook right now?

A: Linguine pesto primavera (fresh basil, garlic, bell peppers, zucchini, carrots, cauliflower, broccoli, virgin olive oil and Parmesan cheese).

Q: What is the first thing you cooked?

A: Lamb stew.

Q:  What is your favourite vegetable from the Coquitlam Farmers Market?

A: Green  Zucchini.

Soofi preparing his dish for the 2017 Long Table Dinner

Q: What is your best tip for home cooks? 

A: When you are using fresh, local vegetables from the market,  blanch them in lightly salted boiling water for one minute, cool down with ice water. After draining for two minutes, sautee with olive oil, freshly ground pepper, and sea salt.

Q: Tell us something about your Long Table Dinner dish. 

A: I will be using protein and vegetables from the market, also fresh made pasta from Pasta Polo, to create a healthy, tasty dish.

Tickets for the 2018 Long Table Dinner- On The Farm are on sale now! Purchase yours HERE.

Zero Waste Month: Biscotti Joe Coffee

To end off an amazing month of zero waste initiatives, we are highlighting a new program for customers of the much beloved Biscotti Joe Coffee! Lovingly toted the “bead program,” regular customers have been encouraged to bring their own mug to market.

If customer brings their own mug and purchase a cup of my coffee, I would give them a ring that has a colorful bead attached. Every time they buy another cup of coffee, they would receive another bead and when they reach six beads, they get a free cup of coffee!

Harry says this program is similar to coffee cards but more fun and has been received well.

In light of the no straws campaigns happening in Metro Vancouver, I think my program fits in with trying to reduce waste. I believe that you have a new style red mug available to new members that sign up. If you mention my program to them, it would be a nice tie in.

So make sure to bring your own mug or thermos when you visit Biscotti Joe Coffee at market and collect those beads!

Getting to Know: Culinary Blossom

I am passionate about food, flowers and all things local.

A surprise to many, Joanne Frances-Wilkinson’s company blossomed from her family’s love for fresh and local foods.

My grandparents were farmers but the love of flowers came from my mom whose garden was always a showstopper. Using edible flowers and herbs in teas and preserves comes from my personal belief that food heals the body and soul.

Much of Joanne’s inspiration for many of Culinary Blossom’s products come from the beautiful West Coast seasons, favourable growing conditions and local food that is available.

Growing is weather dependant so it’s all about combining the best of what nature has to offer for the coming year. Deciding which combinations will be the tastiest for the upcoming season is part of the exciting creation process. That’s why there’s always something new on the horizon at Culinary Blossom!

Joanne first begins by planting in both the winter and following spring growing seasons. Once the flowers and herbs are in bloom she takes a stroll through her gardens, tasting flowers and herbs along the way.

Our seasonally inspired preserves and teas are small-batch handcrafted in Langley using our garden fresh flowers and herbs. Combining them with local fruits, berries and veggies is how we create our deliciously unique products. We use no preservatives or additives, offering only pure good food that is purely good for you. Simply put, we believe it’s the way nature intended.

Joanne then takes these edible flowers and herbs, and infuses them into her preserves and teas.

It is a passion and privilege to share nature’s goodness with others. Knowing where our food comes from is so important to our health and wellbeing.

Joanne loves the opportunity to connect with the community at farmers markets. She says local, seasonal food is a constant source of inspiration.

Local food is fresh with superior quality and flavour. Buying local keeps the local economy solid and reduces your carbon footprint. We invite you to taste the difference local and homegrown makes!