We’re blessed to have so many top tier chefs supporting our little farm, and one that has been with us since the beginning is Chef Adrian Beaty. For years, Chef Adrian was the talent behind Fraser Valley favourite, Seasonal 56 and now he’s mixing things up and is lending his skills to fabulous cooking classes, in-home dining experiences, and special events throughout the Lower Mainland.
Some chefs make the ‘farm-to-table’ claim but I can attest to the fact that Chef Adrian will go out of his way to come out to the farm or meet you at farmer’s markets to make sure he truly is bringing diners local and seasonal meals.
We’re honoured that Chef Adrian regularly features our non-GMO fed chicken in his meals, and recently he led a cooking class at Golden Ears Cheesecrafters and now he’s sharing his recipes from the evening!
Honey Glazed Roast Chicken
A delicious roast chicken dinner by Chef Adrian Beaty
The perfect family dinner centrepiece!
- 1 Central Park Farms Roasting Chicken
- 1/2 cup Honey
- 1/2 cup Apple Cider Vinegar
- 2 sprigs Fresh Thyme
- 1 pinch Salt To Taste
- 1 pinch Pepper To Taste
Preheat oven to 350 degrees.
Combine honey, apple cider vinegar, thyme, salt, and pepper in pot and reduce by half.
Roast chicken at 350 degrees for between 45-60 minutes, occasionally basting with glaze.
For this recipe, Chef Adrian used our Central Park Farms non-GMO fed chicken, and honey from BC Buzz Honey also based in Langley, BC.
Cider Brazed Greens
A lovely side dish to any meal.
- 1 tbsp Vegetable Oil
- 1 medium Onion Finely Chopped
- 2 tbsp Light Brown Sugar
- 2 1/2 cups Water
- 1 1/2 cups Apple Cider
- 1 tbsp Vinegar
- 2 Bay Leaves
- 1 tsp Salt
- 1/4 tsp Black Pepper
- 2 lbs Greens -- Collards or Kale Stems and Tough Inner Ribs Removed
Heat oil in large cooking pot.
Add onions and cook over moderate heat, stirring occasionally until softened, about 6 minutes.
Add brown sugar, stirring until dissolved, about 1 minute.
Add water, cider, greens, and bay leaves.
Season with salt and pepper and bring to boil.
Reduce heat to low, cover and simmer until the greens are tender, about 2 hours.
French Lentil Ragout
A hearty side dish by Chef Adrian that pairs nicely with a roasted chicken dinner.
- 1 lbs French Lentils
- 1/2 cup Vegetable oil
- 2 cups Onion Finely Chopped
- 2 cloves Garlic Minced
- 1 bouquet Fresh Thyme
- 3 cups Water
- 4 tbsp Tomato Paste
- 4 tbsp Red Wine Vinegar
- Salt To Taste
- Pepper To Taste
Cover lentils with boiling water for 15 minutes.
Heat oil and saute vegetables until soft.
Add drained lentils, water, and thyme.
Cover and simmer for 20-30 minutes until lentils are cooked
Add vinegar, tomato paste, and season with salt and pepper
For this recipe, Chef Adrian used French lentils from Eat Grain and thyme from Back Yard Farms.
Doesn’t that sound like the perfect family dinner?!
Kendall ~ The chick behind Central Park Farms