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Farm to Fork – The Old Surrey Restaurant

The Old Surrey Restaurant

Host Natasha Raey meets up with Philip Aguirre, owner of the Old Surrey Restaurant, which specializes in french cuisine with a west coast twist. The atmosphere of the restaurant reflects similarly. In 1918, the building belonged to pioneer Lew Jack, and has been transformed into an elegant space, while keeping the local heritage intact.

The restaurant is located near Save-On-Foods on King George Boulevard, however, Aguirre likes to stay far away from chain grocery stores when it comes to what’s on the menu. The Aguirre’s serve local ingredients in all of their dishes, such as fresh scallops from Vancouver Island, and lamb from their very own family owned farm in Chilliwack. The Old Surrey Restaurant was founded in 1975 by Phillip’s father, Valentine Aguirre, a native of Spain, who has always loved having a direct connection to what’s on his plate.

The Aguirre’s have made sure their farm is as sustainable and ethically grown as possible. With an assortment of free range animals, such as sheep, lamb, pigs and chickens. The farm also has a variety of fruits and vegetables such as corn, zucchinis, carrots, and tomatoes. The Aguirre farm grows everything it needs, down to the herbs they use, such as mint.

The Old Surrey Restaurant which has been in business for 42 years, has also been featured in the ‘100 Most Romantic Restaurants in Canada’, as well as the ‘Top 100 Best Restaurants in Canada’ for 2017, out of roughly 1,500 other candidates via OpenTable.com.

Host Natasha Raey explores the Old Surrey Restaurant's kitchen with Philip Aguirre.
Host Natasha Raey explores the Old Surrey Restaurant's kitchen with Philip Aguirre.
Philip gives Natasha a tour of his farm.
Philip gives Natasha a tour of his farm.
Philip talks about growing up on the Aguirre family farm.
Philip talks about growing up on the Aguirre family farm.
Natasha samples some farm grown veggies
Natasha samples some farm grown veggies

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The Old Surrey Restaurant

Host Natasha Raey meets up with Philip Aguirre, owner of the Old Surrey Restaurant, which specializes in french cuisine with a west coast twist. The atmosphere of the restaurant reflects similarly. In 1918, the building belonged to pioneer Lew Jack, and has been transformed into an elegant space, while keeping the local heritage intact.

The restaurant is located near Save-On-Foods on King George Boulevard, however, Aguirre likes to stay far away from chain grocery stores when it comes to what’s on the menu. The Aguirre’s serve local ingredients in all of their dishes, such as fresh scallops from Vancouver Island, and lamb from their very own family owned farm in Chilliwack. The Old Surrey Restaurant was founded in 1975 by Phillip’s father, Valentine Aguirre, a native of Spain, who has always loved having a direct connection to what’s on his plate.

The Aguirre’s have made sure their farm is as sustainable and ethically grown as possible. With an assortment of free range animals, such as sheep, lamb, pigs and chickens. The farm also has a variety of fruits and vegetables such as corn, zucchinis, carrots, and tomatoes. The Aguirre farm grows everything it needs, down to the herbs they use, such as mint.

The Old Surrey Restaurant which has been in business for 42 years, has also been featured in the ‘100 Most Romantic Restaurants in Canada’, as well as the ‘Top 100 Best Restaurants in Canada’ for 2017, out of roughly 1,500 other candidates via OpenTable.com.

Host Natasha Raey explores the Old Surrey Restaurant's kitchen with Philip Aguirre.
Host Natasha Raey explores the Old Surrey Restaurant's kitchen with Philip Aguirre.
Philip gives Natasha a tour of his farm.
Philip gives Natasha a tour of his farm.
Philip talks about growing up on the Aguirre family farm.
Philip talks about growing up on the Aguirre family farm.
Natasha samples some farm grown veggies
Natasha samples some farm grown veggies
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Food & Drink

Eggs are Recommended as a Nutrient-Rich ‘First Food

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Every bite counts for babies learning to eat

Eggs are for everyone, including babies and toddlers, according to the 2020 Dietary Guidelines Advisory Committee that released its Scientific Report outlining nutritional recommendations. For the first time, this committee, comprised of leading doctors and nutrition scientists, included nutritional guidance for younger children.

The committee recommends eggs as a first food for babies and toddlers since they provide eight essential nutrients that can help build a healthy foundation for life at a time when every bite counts.

Eggs provide nutrition for children and moms-to-be, as well. However, the report found most pregnant women and kids need more choline – an essential nutrient critical for brain health – in their diets.

According to research published in the “Journal of the American College of Nutrition,” 92% of pregnant women do not get enough choline in their diets. Choosing foods high in choline, like eggs, can help pregnant women consume enough of this essential nutrient, helping a baby’s brain and spinal cord develop properly. Just two eggs provide more than half of the recommended daily amount of choline.

At only 70 calories, one egg contains 6 grams of high-quality protein and all nine essential amino acids. Eggs are also a source of vitamin B12, biotin (B7), iodine, selenium, high-quality protein, riboflavin (B2) and pantothenic acid (B5). Additionally, eggs contain lutein and zeaxanthin that can help protect your eyes from harmful blue light that comes from electronic devices.

Lots of parents worry about possible food allergies in their little ones. The committee recommends introducing eggs when your baby is ready for first foods, which may help reduce the chances of developing an egg allergy.

In Your Kitchen

Eggs are a nutritional powerhouse that contribute to health and well-being at every age, and there are plenty of ways to enjoy eggs beyond the basic boiled, scrambled or sunny-side-up. In fact, eggs work well in meals all day long. Toss hard-boiled eggs in a salad, top a sweet potato with an egg for lunch or try a spinach and mushroom frittata for dinner.

Baby-friendly Savory Egg Veggie Pancakes pack in nutrients from whatever vegetables you have on hand and offer a savory twist on classic pancakes. You can add extra toppings like avocado or Greek yogurt for a variety of new textures and flavors.

Another simple way to introduce eggs as a first food is a soft and fluffy egg casserole. You can also incorporate veggies for some added nutrition, since eggs can help you better absorb the nutrients found in vegetables, such as vitamin E and carotenoids like lutein and zeaxanthin.

You can adapt a Veggie Egg Casserole to your child’s development and motor skills by cutting small squares or making a simple mash.

Find more kid-friendly recipes and advice about introducing eggs to your youngest family members at EggNutritionCenter.org.

Veggie Egg Casserole

Recipe developed by Stacey Mattinson, RD
Prep time: 20 minutes
Cook time: 40 minutes
Servings: 4

  • 1/2 sweet onion
  • 1 red, yellow or orange bell pepper
  • 1 head broccoli florets
  • 2 teaspoons canola, avocado or olive oil
  • 1 dozen eggs
  • 2 cups low-fat cottage cheese
  • 1 cup shredded cheese
  • 1 teaspoon baking powder
  • 1 tablespoon flour
  • salt, to taste
  • pepper, to taste
  • Nonstick cooking spray
  1. Preheat oven to 350 F. Grease 9-by-13-inch pan with nonstick cooking spray.
  2. Chop onion and bell pepper to age-appropriate sizes. Pick apart broccoli florets into small pieces and remove most of stems.
  3. Heat medium-sized frying pan over medium heat. Add oil and swirl around pan. Add onions and cook 3-4 minutes until they start to soften.
  4. Add broccoli and bell pepper. Mix with onions and add salt and pepper, to taste. Cook 1-2 minutes then cover with lid to steam another 2-3 minutes until broccoli is bright green. Remove veggies from stovetop.
  5. In large mixing bowl, beat eggs. Add cottage cheese, shredded cheese, baking powder and flour. Add veggies and salt and pepper, to taste.
  6. Transfer to prepared pan and bake 40 minutes.

Savory Egg Veggie Pancakes

Recipe developed by Min Kwon, RD
Prep time: 5 minutes

Cook time: 10 minutes
Servings: 1

  • 1/2 teaspoon oil or butter
  • 1 egg
  • 1 tablespoon milk or breastmilk
  • 3 tablespoons cooked or raw vegetables, chopped or grated
  • 1 tablespoon flour
  • 1 teaspoon ground flaxseeds
  • 1/4 teaspoon herbs or spices, such as cinnamon, curry powder,
  • cumin, oregano, turmeric, etc.
  1. In 6-inch nonstick pan, heat butter or oil over medium-low heat, tilting pan to coat bottom.
  2. In bowl, beat egg and milk until blended. Add vegetables, flour, flaxseeds and herbs; stir to combine. Pour mixture into heated pan, spread evenly (don’t stir) and cook batter 1 minute, or until bottom starts to set.
  3. Flip and cook other side until lightly browned. Remove from pan. Once cooled, slice into desired shapes and serve.
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Food & Drink

Fruity Fall Flavors for Dessert

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Comfort food typically calls to mind soups, stews and hearty meals meant to warm you up on a chilly day. However, you can also turn to tasty treats as a way to end a cold day on a hot note.

For example, warm fruits baked into a crisp dessert provide an easy, heartwarming option for putting a smile on loved ones faces when the weather turns south. This Walnut Apple Pear Crisp combines two fall favorite fruits in a sweet and simple yet flavorful nibble.

Start by mixing the walnut crisp topping separate from the soul of the recipe: the apple pear filling. Then layer in a cast-iron pan and bake for an easy treat that cooks while you enjoy dinner with the family. In the end, the crunch of the crispy walnut crust provides a savory contrast to the sweetness of the fruity filling.

Find more comforting dessert recipes at Culinary.net.

Watch video to see how to make this recepie!

Walnut Apple Pear Crisp

Total time: 1 hour, 5 minutes
Servings: 4

Walnut Crisp Topping:

  • 1 1/2 cups California walnuts, divided
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 cup quick-cooking oats
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, chilled and sliced into pieces

Apple Pear Filling:

  • 4 apples, peeled and sliced into 1/4-inch slices
  • 3 pears, peeled and sliced into 1/4-inch slices
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice
  • ice cream (optional)
  • caramel sauce (optional)
  1. Heat oven to 350 F.
  2. To make walnut crisp topping: In food processor, pulse 1 cup walnuts until finely ground. Set aside in separate bowl. In food processor, pulse remaining 1/2 cup walnuts until chopped. Set aside.
  3. In medium bowl, combine ground walnuts, flour, brown sugar, oats and cinnamon. Cut butter into mixture until coarse crumb forms.
  4. To make apple pear filling: In large bowl, toss apples, pears, sugar, cornstarch, cinnamon, salt and lemon juice.
  5. Pour fruit mixture in bottom of 12-inch cast-iron pan.
  6. Layer walnut crisp topping mixture over fruit.
  7. Bake 45 minutes, or until fruit mixture is hot and bubbly and topping is golden brown.
  8. Top with ice cream and caramel sauce, if desired.

SOURCE:
Culinary.net

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Food & Drink

A Perfectly Dreamy Dessert

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Some desserts deliver sweet taste that satisfies taste buds while others provide a rich flavor that lingers long after you’ve finished that last delicious bite. When you’re pondering which type of dessert you’d like to make at home, it may be difficult to decide which direction to take.

Instead of making that nearly impossible decision, keep in mind you can have the best of both worlds with this Chocolate Caramel Peanut Butter Pie. On top of the hard-to-beat flavor, this recipe requires a short list of ingredients and limited time in the kitchen for an easy-to-make treat to satisfy your loved ones’ dessert desires.

Just mix together cream cheese, powdered sugar, peanut butter, milk and whipped topping before layering together in a graham cracker crust that adds just enough crunch to the creamy texture. Top with chocolate chips and drizzle with chocolate and caramel syrups before freezing, serving and putting smiles on all the faces in the room.

Find more dessert recipes at Culinary.net.

Watch video to see how to make this recepie!

Chocolate Caramel Peanut Butter Pie

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup peanut butter
  • 1/2 cup milk
  • 1 container (8 ounces) whipped topping
  • 1 graham cracker crust
  • chocolate chips
  • chocolate syrup
  • caramel syrup
  1. In bowl of stand mixer, beat cream cheese until fluffy. Add powdered sugar and peanut butter; mix until blended.
  2. Add milk; mix until blended. Fold in whipped topping.
  3. Pour into crust. Sprinkle with chocolate chips.
  4. Drizzle with chocolate syrup and caramel syrup.
  5. Freeze until set.

SOURCE:
Culinary.net

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Food & Drink

A Nostalgic Seasonal Treat

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Cooler weather often brings about nostalgic cravings for seasonal dishes and desserts. From grandma’s classic pies, to the sweet taste of apple cider touching your tongue, Fall is full of flavor, spice, sweets and treats, just waiting to be devoured with family and loved ones alike.

Home chefs will know it’s time to tap into the flavor of fall once that first leaf drops to the ground. The pumpkins are set on porches and little ones all bundle up to go outside and play in the cool breeze. Nearly everyone can tell when the warm and cozy delight is here to stay for the season.

The kitchen is often known as the “heart of the home” and homes all over the country will smell and taste like fall festivities all season long with this recipe for Oatmeal Cream Cookie Sandwiches.

The best part about this timeless recipe is that it’s known to evoke memories from childhood and can help introduce a new generation to a treat many generations before them have enjoyed.

Easy to make and pretty to look at, these cookies are great to make with little ones after a long day of pumpkin carving. Let the kids help with the preparation. They can use many ingredients you may already have in your pantry especially the ones they can reach with their little hands.

The result are a soft and slightly chewy, cinnamon-spiced oatmeal cookies sandwiched around a fluffy layer of vanilla bean cream filling that can keep each member of the family reaching for another.

Serve them to friends, neighbors, kids and adults and you will notice the delight spread across their faces with the very first bite. This recipe is something scrumptious that makes a statement for the upcoming season.

Find more seasonal dessert recipes and fall flavors for your family at Culinary.net.

Watch video to see how to make this recepie!

Oatmeal Cream Cookie Sandwiches

Serving: 10-12

Oatmeal Cookies:

  • 1 cup unsalted butter, softened
  • 1 cup dark brown sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 3 cups rolled old-fashioned oat

Vanilla Bean Cream Filling:

  • 3/4 cup unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream
  1. Heat oven to 350 F. Line baking sheet with parchment paper and set aside.
  2. To make oatmeal cookies: with a mixer, cream butter, dark brown sugar and light brown sugar on medium-high speed until creamy. Add eggs and vanilla extract; mix until combined.
  3. In medium bowl, whisk flour, baking soda, salt, cinnamon, cloves and oats. Gradually add oat mixture to wet ingredients, mixing until just combined.
  4. Spoon dough into hands and roll into balls. Flatten balls and place onto prepared baking sheet, leaving about 2 inches between each cookie. Bake 10-12 minutes, or until lightly golden brown around edges. Move cookies to wire rack to cool completely.
  5. To make vanilla bean cream filling: with a mixer, cream butter on medium-high speed until light and fluffy. Gradually add powdered sugar, vanilla extract and heavy cream; mix until combined.
  6. Pipe or spoon a large dollop of filling on bottom sides of half the cookies; top each with second cookie.

SOURCE:
Culinary.net

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Food & Drink

Create Quality School Day Meals with Simple Shortcuts

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The seemingly constant rush of hectic school days and nights often leaves busy families feeling like there’s no time for a homemade meal around the table. However, taking shortcuts that don’t skip out on quality can mean more time together enjoying flavorful dishes without spending hours in the kitchen.

For starters, an easy yet filling breakfast like these Sausage, Egg and Cheese Muffins can help you begin your day the right way while calling for a simple list of ingredients and just a few steps.

Perfect for grabbing on the way out the door to power you through the day or enjoying at home as you manage double duty as parent and best teacher on the block. They’re made with ground turkey sausage, eggs, melty cheddar cheese and Success Tri-Color Quinoa, which is simplified even more by the “boil-in-bag” cooking process. Just add water to a saucepan, drop the convenient BPA-free bag into the water, boil 10 minutes and remove with a fork for a no-measure, no-mess shortcut.

When the dinner bell dings at the end of a long day of learning, feed your family an effortless recipe that allows the oven to do most of the work. The array of flavors and textures in these Vegetable and Rice Power Bowls can bring warmth to your loved ones while requiring little effort.

Sweet and buttery flavors of maple-roasted sweet potatoes, butternut squash and beets pair with the convenience, taste, texture and quality of Success Jasmine Rice, lentils, pumpkin seeds, goat cheese and balsamic vinaigrette for an abundance of flavors that help recharge and refuel with loads of nutrients combined in one comforting dish.

Find more ways to add ease to school day meals at successrice.com.

Sausage, Egg and Cheese Muffins

Total time: 30 minutes
Servings: 16

  • 1 bag Success Tri-Color Quinoa
  • 1  nonstick cooking spray
  • 1 package (9.6 ounces) cooked turkey sausage crumbles
  • 2 cups prepared baking mix
  • 1 cup cheddar cheese
  • 1 cup milk
  • 4 whole eggs, lightly beaten
  • 1 maple syrup (optional)
  1. Prepare quinoa according to package directions. Preheat oven to 400 F.
  2. Coat 16 muffin cups with nonstick cooking spray.
  3. In large bowl, combine quinoa, sausage, baking mix and cheese. Stir in milk and eggs; blend well.
  4. Pour 3/4 cup mixture into each muffin cup.
  5. Bake 18-20 minutes.
  6. Serve warm with maple syrup, if desired. Refrigerate leftovers.

Substitution: In place of baking mix, substitute 2 cups all-purpose flour plus 1 tablespoon baking powder and 1 pinch of salt.

Vegetable and Rice Power Bowls

Total time: 45 minutes
Servings: 6

  • 2 cups chopped butternut squash
  • 2 cups chopped sweet potatoes
  • 3 tablespoons olive oil, divided
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups peeled, chopped beets
  • 2 bags Success Jasmine Rice
  • 4 cups mixed greens
  • 1 can (15 ounces) brown lentils, drained and rinsed1/2 cup crumbled goat cheese
  • 1/3 cup pumpkin seeds
  • 1/2 cup prepared balsamic dressing
  1. Preheat oven to 400 F. In large bowl, toss together butternut squash, sweet potatoes, 2 tablespoons oil, thyme, maple syrup, salt and pepper.
  2. Arrange in single layer on parchment paper-lined baking sheet.
  3. In same bowl, toss beets with remaining oil until well coated; add to baking sheet with butternut squash and sweet potatoes. Bake 30-35 minutes, or until golden brown and tender.
  4. Prepare rice according to package directions; divide among six bowls.
  5. Top each with greens, roasted vegetables, lentils, goat cheese and pumpkin seeds. Drizzle with balsamic dressing.

SOURCE:
Success Rice

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