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Angie Quaale

Local Food Expert Angie Quaale Publishes Eating Local in the Fraser Valley

New book is a food-lover's guide to British Columbia's culinary rich region

 

News Angles: Local food guide, explore BC, family fun, places to explore, local farms, road trips, seasonal highlights, new book release, food and drink, Fraser Valley, eat and shop local, gift guide, spring gifts.

Note to Media:

Photo assets for Eating Local in the Fraser Valley and Angie Quaale available: bit.ly/2FX6n41 

To schedule an interview with Angie Quaale, contact Amy Chen, 778-998-0036. Preview copy of Eating Local in the Fraser Valley available upon request. 

[Langley, BC]  With decades of culinary experience in the Fraser Valley, local food expert and author, Angie Quaale of Well Seasoned Gourmet Food Store, releases her first book, Eating Local in the Fraser Valley, that celebrates the bounty of Canadian food. Details below.

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Book Name: Eating Local in the Fraser Valley
Release Date: May 15, 2018 (Available in Canada)
Retail Price: $29.95 (CAD)
Details: A cookbook and guidebook combined that highlights the best of the culinary scene in British Columbia's Fraser Valley, a region located east of Vancouver and north of the United States. 

Pre-Order & Advance Pick-Up: Pre-order from Well Seasoned's online store and enjoy advance in-store pick-up on May 6. Pre-orders for in-store pick-up also receive 10% off. Angie will be onsite to sign your pre-ordered copy of the book. 

Book is available to order via Amazon.ca and Chapters Indigo starting May 15, 2018.

Save-the-Date: Book launch party at Langley's Well Seasoned Gourmet Food Store onSunday, May 6. Angie and select producers from Eating Local in the Fraser Valley will be onsite for book signing. Details to be released.

More about the book:

Featuring more than 70 locally-inspired recipes and 100 culinary destinations in the Fraser Valley, Eating Local in the Fraser Valley invites us to discover the culinary richness of the Fraser Valley that has been built by the dedicated farmers, producers and chefs who live in the region.

This book is not only a celebration of Angie's passion for local food and community, but also a way to connect us to the farmers, producers and chefs that bring food to our tables each day. Angie has opened the door for us to get to know the wonderful array of food and beverage makers that are in the community. 


Highlights of the book include, but are not limited to:

  • Road trip ideas to visit 100 food growers, providers and a vast array of culinary destinations in Langley, Abbotsford, Chilliwack, Surrey, Mission, Pitt Meadows, and Maple Ridge.
    • Such as: Local farms and orchards, chocolatiers, bakers, artisan cheesemakers, hidden gem restaurants, farmers' markets, breweries, wineries and more. 
  • A taste of home: More than 70 unique recipes from the farmers', chefs', and producers' home kitchens. 
    • Such as: Krause Berry Farms' Bird's Nest Cookies, Township 7 Winery's Lobster Mac and Cheese, Chef Tracey Dueck's Bumbleberry Pie and more.

Open this book and take a road trip with Quaale to the Fraser Valley. From Langley to Abbotsford to Chilliwack, with stops in Surrey, Pitt Meadows, Maple Ridge, and Mission, Quaale will guide you through this undiscovered food-lover's paradise to share stories and anecdotes that introduce you to the people behind them. There's no doubt that you will fall in love with the people and food of the Fraser Valley. 

Suggested Tweets:

It's a #food lover's guide to #ExploreBC! Local food expert @AngieQuaale of @WellSeasoned1 releases book on "Eating Local in the Fraser Valley". PRE-ORDER & SAVE: bit.ly/2DIaj3I

Until May 6: SAVE on all pre-orders of book: "Eating Local in the Fraser Valley" by #food expert @AngieQuaale of @WellSeasoned1. A must read for every #food lover in #YVR. PRE-ORDER NOW: bit.ly/2DIaj3I

5 Valentine's Day Gift Ideas that are NOT a Box of Chocolates

Canada's food trend expert shares gifts that fill your heart and belly

Canada's food trend expert shares gifts that fill your heart and belly

News Angles: Valentine's Day gifts, gluten-free food, cooking classes, gourmet food.

Note to Media: To schedule an interview with food expert Angie Quaale, contact Amy Chen, 778-998-0036.

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[Langley, BC] Angie Quaale has done it again. Quaale's Well Seasoned Gourmet Food Store  has you covered for Valentine's Day with five gift ideas that will keep you and your plus one happy, full, and wanting more. Gluten-free ideas are also plentiful without having to compromise the flavours. 

 

1. STAY IN for a Romantic & Hassle-Free Dinner for Two ($75 per order): New this year, food expert Angie Quaale has put together the perfect dinner IN. Skip the busy Valentine's Day restaurant reservations and pre-order your gourmet and gluten-free dinner set between February 8th-14th via Well Seasoned's online store. Have it delivered within 24 hours of ordering or pick-up at the Well Seasoned Store. Portions are extremely generous and will last until the next meal. Everything is gluten-free, super convenient, gourmet quality, and best of all, choose your favourite wine and Netflix show in the comfort of your own home! 

Each order ($75) includes a four-course dinner for two people:

Appetizer

A Cheese and Charcuterie Board for two featuring products from Winecrush with all of the appropriate accompaniments.

Salad

Organic Designer Greens with Strawberries, Goat Cheese, Candied Pecans and a Housemade Champagne Vinaigrette 

Main Course

Red Wine Braised Beef, Butternut Squash Puree & Rosemary Garlic Smashed Baby Potatoes  

OR

Sous Vide Chicken Breast, Mushroom Farro & Roasted Cauliflower
 

Dessert

Chocolate & Salted Caramel Pot de Creme 


2. Feb 14 Cooking Class ($225 per couple): A special collaboration of food and wine on this special night. Chef Carl will prepare the perfect meal and the KIS Consulting team will match each course with a hand-selected wine. Learn new skills, dine at Well Seasoned, take home recipes, and plan the perfect unforgettable date. 

Each class is $225 per couple (limited to 10 couples). Call to book: 604-530-1518. More information available on Well Seasoned's website - scroll down and select Feb 14. 

 

3. Ready-to-Eat Cookie Dough: Curl up on the couch and slowly devour spoonfuls of this delectable treat with your loved one. This special Ready-To-Eat Cookie Dough allows food-lovers to safely consume the "raw" dough. There are no raw eggs or unpasteurized ingredients - they are designed to satisfy the cookie dough craving without the risk. Now with the gluten-free recipe, those with dietary restrictions don't have to take a risk, either. Available for $6.99 ($7.99 for gluten-free version) in-store at Langley's Well Seasoned or online (ships Canada-wide), each dough is packaged in a single-serve container with a pair of accompanying wooden spoons.

 

4. Bacon Jam: The perfect blend of savoury and sweet flavours. Hand made by Chef Mari, with Johnston's Thick Cut Double Smoked Bacon. This delightful spread is the perfect addition to your cheese and charcuterie platters, spread on a burger or sandwich, and even mixed into your mac and cheese. Available for $7.99 in-store, or online (ships Canada-wide). 

 

5. Cooking Class Voucher: Memories last a lifetime, so give the gift of an experience. With demo and hands-on cooking classes happening almost daily, it won't be hard to find a time that works for you and your date. See you soon.

 

Gluten-Free Version of Ready-to-Eat Cookie Dough Arrives at Langley's Gourmet Food Store

[Langley, BC] Well Seasoned Gourmet Food Store has released a gluten-free version of their freshly made and fully pasteurized Ready-To-Eat Cookie Dough in the popular flavour, Classic Chocolate Chip- a true classic that brings back childhood memories. 

Available for $7.99 in-store at Langley's Well Seasoned or online (ships Canada-wide), each dough is packaged in a single-serve container with two accompanying wooden spoons.

Well Seasoned's Ready-To-Eat Cookie Dough has been gaining viral attention and is barely staying on the shelves. To meet customer demands, it was only fair to create a gluten-free version so everyone can enjoy. 

As seen on outlets such as Vancouver is Awesome and The Georgia Straight (and many others), the Ready-To-Eat Cookie Dough is unsurprisingly catching fire all around Vancouver and the Fraser Valley. It also continues to be at the top of each year's food trends. 

This special Ready-To-Eat Cookie Dough allows food-lovers to safely consume the "raw" dough. There are no raw eggs or unpasteurized ingredients - these treats are designed to satisfy the cookie dough craving without the risk. Now with the gluten-free recipe, those with dietary restrictions don't have to take a risk, either. 

Langley's Well Seasoned Gourmet Food Store has released a gluten-free version of the Classic Chocolate Chip  Ready-To-Eat Cookie Dough .

Langley's Well Seasoned Gourmet Food Store has released a gluten-free version of the Classic Chocolate Chip Ready-To-Eat Cookie Dough.

FAQs: 

  • Can I bake the Ready-To-Eat Cookie Dough into cookies?
    • No, our cookie dough is made especially for consuming unbaked. It doesn't include ingredients necessary for making baked cookies.
  • Are there added preservatives in your cookie dough?

    • No, the cookie dough is made with fresh ingredients and immediately frozen or refrigerated.
       
  • How should I store my Ready-To-Eat Cookie Dough?
    • Ready-To-Eat Cookie Dough will last up to 10 days at room temperature or 6 weeks in the refrigerator. If you would like to save your Ready-To-Eat Cookie Dough for later, it can be frozen for about 1 year. Just thaw it for 20-30 minutes and it will be ready to eat again.
  • Is your cookie dough safe to eat raw?
    • Yes, all of the ingredients in our homemade recipes are safe to consume unbaked.

What Foods Will Trend in 2017?

Wish you had a crystal ball to predict 2017's hottest food trends? BBQ champion and culinary expert Angie Quaale of Langley's Well Seasoned Gourmet Food Store has compiled a list of her predictions of the foodie fads for next year. 1. Reduction of Food Waste

  • Using everything from bones to vegetable stems, tops, and peels, Quaale suspects that this eco-friendly trend will skyrocket in 2017.

2. Coconut Flour

  • This item is going to gain popularity, and not just for people with gluten sensitivity. It is delicious and will appear in kitchens as a more widely used flour option.

3. Soup

  • From simple bone broth to zesty gazpacho, soup's popularity will contribute to the reduction of waste while simultaneously feeding your soul.

Cauliflower Cheddar Soup

4. More Veggies

  • Meat isn't going anywhere in 2017, but veggies as sexy sides are going to get more attention - especially if they're charred.

Simple Roasted Roots

5. Fried Chicken

  • There are many types of fried chicken, but Quaale predicts that the Nashville Hot variety will specifically be more visible next year. This particular variation is super crisp and soaked in hot sauce - not for the faint of heart.

Pretzel Crusted Oven "Fried" Chicken

6. Avocados

  • Avocados keep getting bigger and bigger - and not size. They are showing up in breakfast and as the main feature in desserts, used to thicken sauces and add texture and richness to countless dishes. Avocados aren't going anywhere in 2017, especially Mexican because they are available every season of the year!

Avocado Fries. You're Welcome!

7. Big Bowls

  • Soups, salads, noodles, acas - big bowls are easy to eat, and can usually be made well ahead of time, making them super convenient. They are also usually fast and fresh.

8. Craft Cider

  • Step to the side craft beer, craft cider is hot on your heels!

9. Iced Tea

  • In 2017, Quaale foresees the rise of this classic beverage brewed from real tea, tweeted naturally with honey and fruit juices; also made into cocktails.

10. Pimento Cheese

  • The caviar of the south. If it isn't a trend in 2017, it should be and it will be in Canada soon... it is too delicious not to start popping up!

What are your food predictions for 2017? Let us know below!

Delicious BBQ, Live Music, and Family Fun at BBQ off the Bypass

BBQ off the BypassIf you love delicious BBQ, live music, and all around family fun then don’t to miss the 10th Annual Barbeque Off The Bypass (#BOTB2015), happening this Sunday, September 13th, from 10 am – 4 pm at #117-20353-64 Avenue in Langley. If you still need more convincing that BBQ off the Bypass is definitely the best way to spend this Sunday, we have compiled a list of the top ten reasons to attend:

  1. It's been a decade in the making! 10th Annual event with even bigger prizes.
  2. Wear your stretchy pants and sample some of the best BBQ in the Pacific Northwest.
  3. You can bring the kids! It's free and family friendly.
  4. You can groove while you taste. Local Band, The New Shackletons will be playing live.
  5. Buy and eat local- Local Pork, Local Chicken, Local Beef, Local Turkey.
  6. Food trucks onsite: The Chili Tank & Bambino's.
  7. Watch the BBQ showdown with 25 competing BBQ teams from Alberta to Oregon.
  8. Chef Dez, Red Seal Chef, Chopped Canada competitor and food columnist, emceeing the competition.
  9. Charitable partner TinyKittens Society to be on site taking donations & talking about Kitten Reality TV.
  10. A chance to meet local lifestyle celebrity Black Box and BC Bake Off Judges.
  11. (Bonus) See Town Hall Brands' own Andrew von Rosen judge the 6th Annual Great BC Bake-Off.

To learn more, please visit: www.bbqoffthebypass.com

We hope to see you there!

Fall Events to Plan For in the Lower Mainland

What’s Happening this Fall We have been trying to find dates to plan activities for our clients and it has become obvious to us how BUSY the schedule is and everyone's calendar is.

We find the best way for you to know about a client or project is to meet them in person, and the best way to do that is to hold an event, so everyone is hosting something.

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We like to use PlanitBC which has a public face as well as an industry planning back end, so we advise anyone who both wants to plan or attend something look there. It's not expensive and helps keep everything in one spot, and then has a way to publicize the events that are public.

For whatever reason, we have found that not everyone is signing up for Planit, so we have gathered everything we know of as of the beginning of August.

Note: this is for planning purposes and will change - check back often.

September 10, Top Drop Vancouver (featuring Town Hall clients Blue Grouse and Haywire)

September 10, Design Event (Story PR)

September 11, Top Drop Vancouver (featuring Town Hall clients Blue Grouse and Haywire)

September 13, BBQ off the Bypass (hosted by Town Hall client Angie Quaale of Well Seasoned)

September 14, Chile Sommelier Challenge (Trade only)

September 15, IVSA New Product Salon (Vancouver)

September 16, Colour BC Fall VQA Tasting (Industry)

September 16, ChefmeetsBCGrape Signature Tasting

September 18, 5th Annual Fraser Valley Cork and Keg, Wine, Beer and Food Festival

September 19, Lilloet Beer and Wine Festival

September 21, Invite Only Trade Wine Event

September 22, Sparkling Wine Event (invite only featuring Town Hall clients Summerhill Pyramid Winery)

September 22, Kate Colley PR Event

September 22, IVSA New Product Salon (Victoria)

September 23, Lifestyle, Fashion, Fitness Event

September 25, Victoria Wine Festival

September 26, Victoria Wine Festival

September 27, Slow Fish Dinner (hosted by Town Hall clients The Chefs' Table Society of BC)

September 27, Victoria Wine Festival

September 30, Lifestyle Event

October 1, Discover BC VQA Tasting (Calgary)

October 1, Lifestyle and Fashion Event

October 1-11, Fall Okanagan Wine Festival (featuring Town Hall clients Summerhill, SpierHead Winery, Mt. Boucherie, TIME, and Okanagan Crush Pad.)

October 5, Town Hall media event-by invitation only

October 5-9, Tourism Vancouver Open House

October 7, Town Hall trade event - by invitation only

October 8, Home and Lifestyle Event

October 15, Town Hall wine media event- by invitation only

October 15, Abbotsford Circle Farm Tour

October 17, BC Uncorked (featuring Town Hall clients Summerhill and Mt.Boucherie)

October 18, CONNECT Food + Drink + Lodging Expo 2015

October 19, CONNECT Food + Drink + Lodging Expo 2015

October 21, Vancouver Magazine Judging

October 22, Vancouver Magazine Judging

October 22, Vancouver Home + Design Show Opening Party (invite only)

October 22, 2nd Annual Tea Sparrow Tea Festival

October 23, Vancouver Magazine Judging

October 26, A Taste of Wines from Italy (Trade)

October 28, Wine, Food & Lifestyle Tasting

October 29, Design & Lifestyle Event

November 7, 26th Annual Fraser Valley Wine Festival

 

12 Tips for a Stress-Free Holiday Season

By: Amy Chen Holiday Tips From Our Experts

The holiday season is always a time of celebration and reconnection with friends and family, but sometime there’s too much glee and not enough reality.

Whether it is gift buying, hosting dinners, paying the bills, or vacation planning, the holiday hustling and bustling can leave us in layers of mayhem and stress that we often don’t realize until the party’s over. To prepare for a healthy, joyful and stress-free holiday season, our financial, food, wine and health experts have offered tips to help you get a head start before the New Year.

Our Financial Expert - Judy Poole:

What are your tips to control holiday spending?

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Judy offers three tips:

1. Do what you have said you're going to do every year! Start early. Okay we're too late for early, start NOW.

2. Work with your family to set parameters. Maybe, like us, you give "consumables". Maybe your gifts could be from the thrift shop. If everybody agrees it can be a lot of fun.

3. Set a budget. Stick to it. That's the beauty of starting early... You actually have a chance of paying with cash.

Our Food Expert - Angie Quaale:

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We (TH) asked Angie a few questions:

What is a fun, must-have tool for this holiday season?

My favourite seasonal tool is a nutmeg grater (photo below). Perfect for topping the NOG, baking, special coffees etc. There really is NO replacement for freshly ground nutmeg.

Well Seasoned-Nutmeg Grinder

TH: What is the easiest dish that will be a crowd pleaser?

Warm roasted vegetable salad with fresh dates & feta (recipe below).

4 small whole red onions peeled and cut in four

4 carrots sliced thick on the diagonal

6 small beets, peeled & cut into chunks

2 small parsnips, peeled & sliced thick on the diagonal

1 kg butternut squash skinned, seeded and cut into 4cm pieces

¼ cup olive oil

100g feta cheese

salt and freshly cracked black pepper to taste

8 fresh dates – pitted and cut in four

4 tbsp pomegranate molasses

3 tbsp toasted sesame seeds

¼ cup cilantro

Preheat oven to 375 degrees.  Put the carrot, onion and squash in a roasting pan.  Add the oil, season with salt and pepper and toss to evenly coat all the vegetables.  Bake 30 minutes until all the veggies are tender.  Remove from the oven and transfer to a large serving bowl.  Sprinkle on the dates and the feta.  Drizzle with the molasses and additional olive oil if wanted – toss to coat.  Sprinkle with sesame seeds and cilantro – serve at room temperature or warmer.

TH: A tip for the holiday season?

Cook once, eat twice. I call it “Planned-overs”. It is a busy time of the year.  When you are roasting a chicken, roast two – same mess, same fuss only you have a few meals rather than just one. Turn the second chicken into sandwiches, a pot pie, soup, salad… Planning ahead is the ultimate holiday stress reliever!

 

Our Wine Expert - Bailey Williamson at Blue Grouse Winery:

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Your top three wine recommendations for…

1. Host/Hostess gift- Pinot Noir to go well with any holiday dinner, especially turkey.

2. Entertain a crowd- Any whites for easy drinking, such as 2012 Quill White.

3. Big meal - Multiple wines with every course, with lots of glassware so I can have different wines on the go at all times. Suffice to say lots of wines and the menu would dictate varietal and style...

 

Our Health Expert- Darnelle Moore at Eastside Fitness:

Eastside Fitness

 

 

 

What are three realistic, simple tips for healthy holidays?

1. Get outside as much as possible. Try for at least once or twice per day! Don't use the cold, rain, snow or icy conditions to keep you indoors. Even a brisk 20 min walk will be enough to get your blood circulating a little more rapidly through your body, bringing fresh oxygen to your brain and extremities. The cool air will wake you up and refresh you. It does get dark early but this is great time of year to check out the Christmas lights around your neighbourhood. Remember, you don't have to make this complicated. Walk to the mailbox, the corner store, the bus stop.

2. Christmas treats don't have to be bad. Cookies and chocolates are part of the season. So are mini oranges, mixed nuts and popcorn! Keep lots of those healthier treats within reach around your home and work place and you will find that you will snack on them too. Also, have lots of cut up veggies and healthy dips (hummus, tzatziki etc) in the fridge ready for when you have the munchies or guests come to visit. Try having a ratio of three healthy (yet tasty) treats on the table to one tray of chocolates and baked goods.

3. Breathe deeply. Set your watch to remind you every 10 mins. Wherever you are, whatever you are doing, stop. Raise your hands above your head while breathing in through your nose. Touch your hands together at the top and hold your breath for one second. Lower your arms and breathe out, audibly, through your mouth (like a sigh). Repeat 2 or 3 times. If you have the time and the space, try doing a Sun Salutation at least once per day. www.youtube.com/watch?v=6IUyY9Dyr5w  One per day can keep the doctor, physio, chiropractor away!

 

Now that you've read these tips, what are your tips to make it through the holidays?

 

October is a Month of Foodtivities

  By Amy Chen

October, perhaps the most delicious month, is home to Thanksgiving, Halloween and now… Pizza Month.

October is Pizza Month

To show support for North American’s growing pizza love, Gerry Durnell, pizzeria owner and founder of Pizza Today Magazine, launched a national pizza-focused magazine in October 1984 and designated the month as Pizza Month. If you don’t already know, Town Hall is all about celebrating the bounty of good food and great wine. When we sat down with our team to plan this special foodie month, we unanimously agreed that any idea we came up with needed to include what we love most: wine. With this in mind and a certified wine scholar on the team (Sujinder Juneja), it only made sense for us to do a series of wine and pizza pairings to share with all of our friends! For the next five #WineWednesday in October, grab a slice of pizza, sit-back, and follow us on our blog to find the perfect wine pairing for that slice in your hand. Let us know if you have a favourite wine and pizza pairing that we can share with our readers. Looking forward to celebrating Pizza Month and #WineWednesdays with you this October.


WEEK 1 (OCTOBER 1)

Pizza Month- Week 1 (Oct1)

October 1st is not only the start of Pizza Month but also World Vegetarian Day. It makes perfect sense for our very first #WineWednesday #PizzaMonth post to pair great wines with vegetarian pizzas. Michael Pollan, in his acclaimed book In Defense of Food: An Eaters Manifesto (Penguin Books, 2009) suggests that as a responsible species, we should “Eat food. Not too much. Mostly plants.” With a cornucopia of sustainable, locally-sourced and delicious fruits and vegetables to choose from in British Columbia, the possibilities for veggie-themed pizzas are near endless. Here are a couple favourite pairings from two of Town Hall’s sustainably-minded wineries:

Summerhill Pyramid Winery’s 2013 Small Lot Pinot Gris is a certified-organic custom blend from winemaker/viticulturalist Eric von Krosigk, which includes 8% Chardonnay and 5% Viognier, both fermented in oak barrels, plus 2% Pinot Blanc, each of which add gorgeous aromatics and balanced structure. The bright stone fruit and citrus tones of this wine will pair perfectly with pizza topped with fresh sliced pear, caramelized onions, extra virgin olive oil, organic goat cheese and coarse sea salt.

Already well-known for terroir-driven Pinot Gris, Summerland’s Haywire Winery has created quite a stir with their 2012 Gamay Noir, which offers a nose of bright red fruit and sweet earth, leading to flavours of raspberry, strawberry and cherry. Consider pairing with a vegetarian pizza topped with spinach, Portobello mushrooms, sweet and spicy peppadew peppers with a homemade garlic pesto base.

 


WEEK 2 (OCTOBER 8)

Pizza Month- Week 2 (Oct8)

100% Okanagan and 100% to charity. The gold-medal winning (2014 BC Wine Awards) 2013 Rosé from The Girls (produced and distributed by Time Estate Winery) is a food-friendly blend that shows a soft pink colour with an intensely fragrant, floral nose of raspberry and wild strawberry. It’s dry and medium-bodied, with a thread of refreshing acidity. Pizza toppings with a bit of “spice” would work very well with this vivacious charmer – try with your favourite ground meat (spiced and pan-fried before baking), black olives, green onions, fresh BC tomatoes, pickled jalapeños and a mozzarella and Monterey Jack cheese.

A new favourite of ours is the just-released 2012 Quill Red blend from Blue Grouse Estate Winery in the Cowichan Valley. It’s a unique and deliciously balanced blend of Cabernet Foch, Marechal Foch, Merlot and Cabernet Libre sourced from Vancouver Island and the Okanagan Valley. This robust red calls for a hearty pizza with pepperoni, spicy capicola, Italian sausage, red onions and mozzarella cheese with a tomato sauce base.

Both wines are priced at under $20 – you might just want to grab two of each and share with friends.

 


 

WEEK 3 (OCTOBER 15)

Well Seasoned is THE foodie paradise in the Fraser Valley. The store has just celebrated 10 successful years of being the go-to gourmet superstore in the region and has just moved to a brand new location at #117-20353 64 Ave in Langley. Angie Quaale,Well Seasoned’s owner, believes that the best pizza can only be made with the best ingredients and a few key tools.

Angie says the best homemade pizzas are made in the oven with a pizza stone, guaranteeing your pie even heat distribution so that the crust cooks evenly on the top as well as the bottom. You can get a good oneat Well Seasoned for around 20 bucks. She also recommends a pizza ‘peel’ – a handle with a flat wooden carrying surface – to keep the pizza from falling on the floor as it goes in and out of the oven. They are a great investment for any serious pizza maker.

Of course, it’s not even toppings that matter most, but the base that will make the pizza perfect.

Angie suggests always having a package of frozen pizza dough on hand (she uses the ones from local Calabria Bakery). Making your own sauce from canned and peeled Italian tomatoes is always a great idea, seasoned with your own choice of dried herbs and specialty salts. Well Seasoned has plenty to choose from. Be creative. Have fun. Eat Pizza!

Pizza Month- Week 3Need more inspiration? Well Seasoned is offering a “Killer Pizza” class with Chef Carl Sawatsky on October 30 at 6:30pm. For just $60, you can learn to make pizza like a boss.


 

WEEK 4 (October 22)

Pizza Month (Week 4)

This week, we’re pleased to introduce you to a newcomer to the BC wine scene – Kamloops’ Monte Creek Ranch. Their wines are now arriving at select liquor stores and restaurants across the province and we know you’ll be impressed. Amazing flavours, great packaging and a unique history all add up to a sensational experience. Their 2013 Riesling offers mid-week friendly low alcohol, fresh acidity and notes of balanced minerality, along with a crisp lemon/lime citrus and grapefruit finish. Try it with a pizza topped with savoury grilled chicken and pineapple, on a freshly-made crust brushed with olive oil, lemon juice and citrus sea salt. A dollop or two of gooey mascarpone cheese would round things out nicely.

While the debate rages on about what a “signature grape” could or should be for the British Columbia, there’s no doubt that Syrah is often name-checked as one of the front-runners. Mt. Boucherie Family Estate Winery has been farming grapes throughout the valley since the late 1960s and their passion for the land is evident in each and every one of the wines they produce. Their 2010 Syrah is sourced from family-owned vineyards in the picturesque Similkameen Valley. Aromas and flavours of dark plum, blackberries, leather and black pepper lead a velvety long finish. To balance the rich fruit and spicy notes of the wine, we’re thinking Genoa salami, bacon and ham with a blend of mozzarella and parmesan cheese over a tomato sauce base.


WEEK 5 (October 29)

Pizza Month (Week 5)Ever since we first met Judy and tasted through her wines, we were hooked. The love, care and attention that she and her team devotes to every bottle is earning them accolades beyond our provincial borders. Planning a visit to Naramata? Make sure you stop in to say hi to Judy and her second-in-command, Katie, who are always there to greet visitors with a smile and a glass. We’ve long been fans of their Viognier, and the 2013 vintage shows notes of orange blossom and tangerine with notes of toasted coconut, blood orange and apricot, balanced with refreshing acidity. How about a pizza with a creamy Thai curry sauce base, topped with wild shrimp (Ocean Wise, naturally), red onions, red and orange peppers, pineapple, coriander and mozzarella.

Oliver’s legendary Sundial Vineyard was planted on the Black Sage Bench in South Okanagan in 1992. For more than 20 years, the vineyard has produced some of the most sought-after and award-winning wines in the province, based mostly on Bordeaux varietals. TIME Estate Winery, launched by vineyard owners Harry McWatters and Bob Wareham continues the tradition of producing premium fruit under direction of viticulturist Richard Cleve. The 2011 Meritage (Red) is a blend of Merlot, Cabernet Sauvignon and Cabernet Franc. It offers classic aromas of red berries, black cherries and pepper with a character that suggests rose petal and sage. Inspired by the artisan thin crust pizza from Summerland’s Local Lounge • Grille, we suggest a pizza topped with olive oil, arugula, roasted local garlic and braised short rib.

Thank you to everyone that followed along with our #PizzaMonth wine and pizza suggestions. Were you inspired to try these recipes yourself or do you have other suggestions to share? We’d love to hear from you. Send a photo, write us an email or leave a comment below. Happy eating!

Celebrating Our Women In Business #WithTownHall

  By Amy Chen

Happy Business Women's Day! 

TH Business Women Flashback 65 years today, the American Business Women’s Association was founded by Hilary A. Bufton Junior with a mission to bring together businesswomen of diverse occupations and to provide opportunities for them to support each other personally and professionally. Thirty years later in the 1980s, president Ronald Reagan officially declared September 22nd as a national holiday to recognize gender equality and the contribution that women make in the business world.

Now, why is this important to Town Hall (and maybe you, too)?

According to Canadian Statistics:

  • Number of Canadian women in business is drastically growing
  • Self-employed women grew by 6.4%, accounting for one third of all self-employed persons
  • On average, women in business do not make as much money as men
  • Women perceive more barriers doing business than men
  • Love is what drives majority of women entrepreneurs in their business

With a number of our clients and team members being women, we want to celebrate Business Women’s Day by highlighting the leadership and dedication of our Town Hall women in business. Most of all, we invite you to help us celebrate and recognize these incredible women for their hard work and achievements. They inspire us and allow us to take great pride in the work that we do for them. Thank you ladies for everything that you do! Here’s what ten of our empowering Town Hall Women in Business shared when we asked them their greatest challenge and reward as women in the industry:

 

Angie Quaale Angie Quaale, owner, Well Seasoned Gourmet Food Store

Challenges: “I don't think I face specific challenges because I'm a woman. I know plenty of male and female entrepreneurs. Their challenges are unique to the business, and not their gender.”

Rewards: “Meeting food producers that raise or grow food. The passion involved in that process is completely inspiring to me.“  

 

Christine Coletta Christine Coletta, owner, Okanagan Crush Pad

Challenges: “I didn’t really face many as the wine industry is made up of family business with many dynamic women taking lead roles. It was not a male dominated environment and neither was the restaurant industry, which was my previous career. Frankly, the biggest challenge was the confusion over my name, which is when I officially started using “Christine” to avoid receiving calls and mail addressed to Mr. Coletta. The assumption was that I was a male… I quickly set that straight.”

Rewards: “Watching the growth and knowing that I played a vital role in changing the direction of the BC wine industry along with the many people that became my friends. It was hard work, but we shared some wonderful experiences and have great war stories to tell.”

 

Darnelle MooreDarnelle Moore, owner, Eastside Fitness

Challenges: “One of the biggest challenges is to let people know that a female operated fitness business does not mean we are for women only. To let people know that women can and do lift some pretty heavy weights (and they don't "bulk up" when they do so) and that men don't have to lift heavy weights all the time to improve their health/fitness. They could benefit from movement pattern corrections, which might involve some pretty basic "unloaded" body weight exercises. One of my pet peeves in the industry, regardless of the fact that I'm a woman, is that the fitness industry is categorized under "Recreation and Entertainment". To me, that implies fitness is not taken seriously as a preventative health measure! I would love to work towards changing this officially!”

Rewards: “I think seeing people move beyond their original fitness goals, beyond the obvious ones like losing weight or running a 5km to where they realize the real benefits of a full, balanced exercise regime.  Seeing people become stronger (physically and mentally) and in a place where they enjoy working out. I especially love when I see a client make a self-correction in a movement pattern we have been working on. It's a sign to me that they are aware of how their body is connected.”

 

Jenny Garlini Jenny Garlini, office manager, Blue Grouse Winery

Challenges: “My biggest challenge right now is splitting my time between my kids and my work. I have two kids that are four and six years old, and I want to be involved with school/preschool as much as I can. The other big challenge working for a small business is that you have to wear many hats. It has been a big challenge to not only manage a tasting room, but also make sure bills are paid, schedules are done, edit a website, put out a newsletter, start a wine club, make sure the lawns are cut, and the list goes on and on.”

Rewards: “Seeing the whole picture. I love being a part of each aspect of the winery that I listed and more! I get to see and make decisions on things that will make Blue Grouse grow and be successful. I love seeing the sales grow, new wine club members signing up and knowing that we have made a new customer that will love our place in the Cowichan Valley as much as I do.”  

 

Judy Kingston Judy Kingston, owner, Serendipity Winery

Challenges: “Getting the farm started is my biggest challenge as a woman in the winery industry. As most would know, the farm is a really male dominated industry. So, when I first moved from Toronto to start Serendipity, there were a lot of non-believers. I was a Torontonian, a lawyer, and a woman that had no idea how to drive a tractor nor did I know anything about farming.”

Rewards: “Since Serendipity started, my biggest reward is proving everyone wrong. I succeeding at farming and transformed from the Toronto, lawyer woman that everyone doubted to the farmer and owner of Serendipity, 2013 Winery of the Year from New York International Wine Competition.”  

 

Judy Poole Judy Poole, branch manager, Poole and Associates Wealth Management

Challenges: “The biggest challenge working in this industry has been balancing the expectations of the various firms that I worked for, especially in a male dominated industry and with the unique way that I, as a woman, work with clients. My philosophy puts building trust and truly understanding client’s needs first, but the corporations put sales results first. Fortunately, I have found an independent home at Raymond James where my philosophies fit.”

Rewards: “Without question, the biggest reward has been watching my clients’ lives evolve, helping them to navigate the rough waters of life! Children have been born, grown up, educated, marriages, divorces, and widowhood. I've been at this a LONG time!”  

 

Marina Knutson Marina Knutson, owner, SpierHead Winery

Challenges: “I co-own a winery with my husband so my challenges are no different than his. The ongoing challenge I see is balancing roles as husband and wife while owning a small business and continuing to be parents of four children.”

Rewards: “It’s always a success to see my wines do well and win awards. Also, I’m pleased to see more women wine makers as equal partners. This means I have more opportunities to meet new groups of women in the hospitality and wine industry. Prior to the wine industry, I was an occupational therapist, so another reward is being able to learn more than I ever thought.”

 

Pinki Gidda Pinki Gidda, wine shop manager & marketing, Mt. Boucherie Family Estate Winery

Challenges: “As a family-run business, we have to do everything ourselves and wear many hats. While it’s a great learning experience that I am able to get my hands in everything, it is slightly challenging at times because I often wish I have more time to spend with my customers, rather than working behind the scenes.”

Rewards: “One of my biggest reward is meeting people from all over the world and seeing our business grow with everyone’s support.”  

 

Tarrah MacPherson Tarrah MacPherson, vice president of operations, Summerhill Pyramid Winery

Challenges: “I don’t really feel any significant challenge as a women in the industry. The support I have received coming on board here at Summerhill has been tremendous. My environment has been collaborative and inclusive right from the start. And this is the mantra we are passing on to our teams to be successful.”

Rewards: “Well, to start, I love my job. I feel really good about the achievements we are making as a team and as a company. As an organic winery contributing to the sustainability of our planet, we feel we are pioneers among our peers. As the worldwide wine industry continues to trend upwards, we feel we are well positioned to continue as a leader in our industry. A really great place to be.”

 

Leeann Froese We will end with our own Leeann Froese, owner, Town Hall Brands

Challenges: “The biggest challenge is living up to my own pressures – trying to oversee the business, family, volunteer obligations and carve out time for myself. It’s a challenge for me to be a leader in these varying aspects while still trying to look ahead and grow.”

Rewards: “My biggest rewards come when I hear from clients saying what a difference we have made for them, how we are vital to their teams, or from press saying that some of our best practices are their favourites. And I get huge satisfaction from the smiling faces of my team. I push them, hard; to work to output their best and learn and grow, and hope that they are happy with their role and work.”

Do you know any of these women or know a woman in business you would like to recognize? Let us know or give them a big high five and thank you.