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Stove Top


Cauli-Tato Soup


1                      Org. Cauliflower

2                      Org. Red Potatoes

1                      Org. Onion

1                      Org. Celery stalk

2                      Org. Carrots

2 tbsp              Butternut Squash Seed Oil

1 ltr                 Org. Vegetable Broth

3 sprigs           Org. Rosemary

4 sprigs           Org. Thyme

½ tsp               Org. Tumeric powder

1 tbsp              Scappis’ Bakers Delight Spice Blenz (from The Chef’s Pantry)

¼ cup               Org. Sour Cream

                        Black Truffle Sea Salt & Ground Pepper to taste

                        Cayenne Olive Oil to accent


Heat Squash Seed Oil in large soup pot.

Saute chopped onion until soft.

Add chopped vegetables.

Stir until softened.

Add broth and bring to gentle boil, stirring occasionally.

Reduce heat and add herbs.

Cover and simmer on low approx. 20 mins.

When fully cooked remove from heat.

Remove herbs and add turmeric, Scappis’ and Salt & Pepper.

Blend with immersion or normal blender.

Add sour cream and blend more.

Should be thick and creamy.

Serve with dots of Cayenne Olive Oil as desired and grilled cheese sandwiches.

Serves 4.

Shaved Brussel Sprouts with Ultra-Premium Extra Virgin Olive Oil, Lemon Olive Oil and Shaved Parmesan

1 pound Brussles sprouts, stem end trimmed off
2 large shallots, thinly sliced
1/4 cup shave Parmesan cheese 
1/4 cup Medium Intensity, Ultra-Premium E.V.O.O.
1 tablespoon Lemon Olive Oil
2 tablespoons fresh squeezed lemon juice 
Maldon Sea Salt to taste
fresh ground pepper to taste


Shave or slice the Brussles sprouts as thinly as possible.  This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skill.

In a large saute pan, heat the olive over medium-high heat.  Begin by sauteing the shallots until they just begin to caramelize on the edges.   Add the shaved brussles sprouts and saute, stirring frequently until they are just barely softened, and begin to caramelize on the edges a bit.

Add the lemon juice and adjust the seasoning with salt and pepper to taste, and toss well to combine.  Serve drizzled with the Lemon Olive Oil and shaved Parmesan cheese.

Serves 6 as a side

Caramelized Wild Mushroom Ragu over Pecorino Polenta w/ Truffled Mascarpone



4 cups vegetable or chicken stock, preferably homemade
1 cup dried polenta
1/3 cup freshly grated Pecorino Romano
2 tablespoons Extra Virgin Olive Oil
Salt & freshly ground pepper to taste


Bring the stock to a simmer in a heavy 6+ quart pot.  Slowly whisk in the polenta.  Cook on low stirring frequently for approximately 25-30 minutes.  Remove from heat and stir in the cheese and olive oil.  Adjust the seasoning with salt and pepper if desired.

Wild Mushroom Ragu


3 cups assorted fresh wild mushrooms such as oyster, shitake, cremini, etc. wiped clean, tough stems removed
2 tablespoons Certified Ultra Premium Extra Virgin Olive Oil
1 medium shallot, minced
2 cloves garlic, minced
1 cup dry white wine (I used extra dry Prosecco)
1 cup vegetable or chicken stock, preferably homemade
2 tablespoons minced flat leaf parsley
1/3 cup freshly grated Pecorino Romano
Sea salt & freshly ground pepper to taste


While the polenta is cooking, heat the extra virgin over medium-high in a large 12" saute pan. Add clean, dry mushrooms to the pan.  Cook until the mushrooms caramelize and become crusty golden-brown.  Add the shallot, and saute for two minutes, add the garlic and saute for a minute.  Add the wine and cook scraping up the browned bits from the bottom of the pan and reduced by half.  Add the stock and cook until reduced by half.

Taste and adjust with salt and fresh pepper if desired.

Truffled Mascarpone
1/2 cup mascarpone
1 teaspoon White Truffle Oil

Stir the truffle oil in to the mascarpone.

Serve the wild mushroom ragu over the hot polenta.  Add a dollop of the truffled mascarpone, a sprinkle of pecorino cheese, and a pinch of minced parsley.

Serves 4-6



Chicken Polpettine in Spicy-Garlic Tomato Sugo over Smoky Cannellini Beans with Escarole

     Smoky Cannellini Beans with Escarole
     1 pound dried Cannellini or Great Northern beans, soaked overnight
     5 quarts chicken or vegetable stock, preferably homemade
     1/4 cup high-phenol, Ultra Premium Extra Virgin Olive Oil
     1 small onion diced
     4 cloves garlic minced
     1 bay leaf torn
     2 heads of escarole, torn
     2 smoked turkey wings or 1 tablespoon sweet or hot Spanish smoked paprika
     Sea Salt and fresh ground pepper to taste
     In a heavy 8+ quart stock pot over medium heat saute the onions in the olive oil until translucent.  

     Add the garlic and paprika (if using) saute for another minute.         

     Add the stock, turkey wings (if using), beans, and bay leaf. 

     Simmer for about 1 1/2 hours or until the beans are tender, add the escarole during the last 10 minutes of cooking.
     Meanwhile, make the polpettine...
      Chicken Polpettine   
      2 pounds lean ground chicken or turkey
      2 sliced of white or french bread
      1/2 cup milk
      2 eggs
      1 small yellow onion, minced
      3 cloves garlic, minced
      1 tablespoon ground cumin
      2 tablespoons minced flat leaf parsley
      1 tablespoon kosher salt
      fresh ground pepper to taste
      1/3 cup super fresh, high phenol Ultra Premium Extra Virgin Olive Oil
      Soak the bread in the milk.  

      In a large mixing bowl combine the ground poultry, onion, garlic, cumin, parsley, salt and pepper.

      Squeeze the soaked bread of excess milk and add to the bowl.  

      Mix the contents thoroughly and portion out 1" diameter meatballs. (I like to use a small cookie dough scoop here)

      Heat a large skillet over medium -high heat.  Brown the meatballs in batches until golden, and set aside.  

      1 28 oz. can of crushed tomatoes
      3 tablespoons  super fresh, high phenol Ultra Premium Extra Virgin Olive Oil
      5 cloves garlic minced
      1/2 teaspoon red chili flakes (optional)
      1/2 cup white wine
      1 teaspoon dried oregano
      sea salt & fresh ground pepper to taste

      Drain all but a small amount of the oil from the skillet used to brown the meatballs.  

      Place over medium heat and add fresh olive oil.  Add the garlic and chili flakes.  Saute for a minute being careful not to burn the   garlic.  

      Add the white wine and scrape up any browned bits adhering to the bottom of the pan from the meatballs.  

      Reduce the liquid by half and then add the tomatoes, oregano, salt, pepper and reserved meat balls.

       Simmer for approximately 20 minutes.  Taste and adjust seasoning.

      To serve this dish as pictured above. Ladle the beans on to a plate and top with a scoop of meatballs and sauce.      

       Makes 6 hearty portions



Chicken Saltimbocca w/ Liberties

This is actually a mash-up of Chicken Saltimbocca and Chicken Piccata.


4 - boneless skinless, preferably free-range chicken breasts, butterflied and pounded to 1/4" thick
4 pieces of thinly sliced provolone cheese
2 medium shallots, thinly sliced
3 garlic cloves minced
1 tablespoon drained capers
2 tablespoons chopped flat leaf parsley
1/2 cup white wine
1/2 cup chicken stock, preferably homemade
1 teaspoon kosher salt
fresh ground pepper to taste
1 cup all purpose flour for dredging
1/2 cup really good quality, super fresh, high oleic, low FFA, high phenol Extra Virgin Olive Oil with a throaty-peppery kick (400+ smoke point)


Heat olive oil in a skillet over medium-high heat.  Season chicken with salt and pepper on both sides.  Lay each breast out flat and lay a piece of cheese on each breast.  Roll as tightly as possible.  Being careful not to unroll each breast, dredge in flour.

Add the breasts to the hot oil until golden-brown on all sides, once again turning carefully so as not to unroll the breasts.  (Some cheese may ooze out of the ends of the roll and this is okay as long as it doesn't begin to burn in the oil)

Once the breasts are golden brown, and have cooked through (about 5 minutes per side) and have lost their pinkness, remove to a plate and cover to keep warm.

Drain off all but a couple tablespoons of olive oil from the pan.  Place back over medium-high heat and add the shallot. Saute for approximately two minutes, scraping up any browned bits from the bottom of the pan.  Add the garlic, saute for another minute, then add the wine, continuing to scrape up any frond from the bottom of the pan.

Add the chicken stock and capers, continue to simmer until the sauce is reduced by half and slightly thickened.  Taste and adjust the seasoning with additional salt and fresh ground pepper if desired. Add the breasts back to the pan, spooning sauce over the tops, to warm for another minute, and then serve sprinkled with flat leaf parsley over polenta or pasta, if desired.

Serves 4

Agnolotti Uovo Con Tartufi

Agnolotti uovo con tartufi is just a fancy pants way of saying, "egg ravioli" with truffle. But I just think it sounds much sexier when said in Italian. Beyond its' alluring name which rolls off the tongue, this pasta dish is absolutely delicious and its' simplicity highlights our amazing truffle oil.




For The Pasta
2 Cups Flour
3 large, fresh eggs

For the Filling
12 large, fresh egg yolks

For the Sauce
1 stick (80z.) good quality salted butter
1/4 cup thinly sliced shallots
1 tablespoon White Truffle Olive Oil
Sea Salt
Fresh cracked white pepper to taste

Roll the pasta sheets up to the 7th setting on your pasta machine or as thin as possible by hand with a rolling pin.

Place a large pot of heavily salted water on to boil.

Carefully place a the whole egg yolks in the center of the sheet, allowing for at least 1" of space around each .

Wet the edges around each egg yolk with water and lay a second sheet on top.

Seal the edges of each ravioli thoroughly and cut in to individual raviolis.

Place finished raviolis on a dry, clean towel or parchment paper.

Once all the raviolis are assembled, in a large saute pan saute the thinly sliced shallots in butter over medium heat.

Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch.

Flip them to cook on both sides.

Remove the thoroughly drained raviolis to a large serving bowl.

Allow the butter in the saute pan to bubble until just barely golden.

The shallots should be translucent and just beginning to caramelize.

Remove the pan from the heat and add the truffle oil.

Mix to combine.

Pour the sauce over the warm raviolis and add fresh cracked pepper and sea salt to taste. Serve immediately.

Serves 4

Truffled, Soft Scrambled Eggs


5 large eggs
1 pinch (about 1/2 tsp.) Black Truffle Sea Salt
1 tablespoons unsalted butter
1/2 teaspoon White or Black Truffle Oil
2 tablespoons crème fraiche
2 chives, thinly sliced
fresh ground white pepper to taste

Whisk the eggs until frothy; add the pinch of truffle salt.

Melt the butter in a non-stick skillet over very low heat. 

When the butter is melted add the egg and cook over the lowest possible heat, gently and repeatedly folding the the egg with a heat-resistant rubber spatula until it set into a mass of moist curds, about 10 minutes.

Add the truffle oil, crème fraîche and chives and continue folding gently until everything is incorporated.

Serves 2

Truffled Deviled Eggs

1 dozen hard boiled eggs, cooled, shelled & Halved
3 tablespoons Black or White Truffle Oil
1 teaspoon fresh squeezed lemon juice
2 large raw egg yolks*
1/2 cup delicate, buttery Extra Virgin Olive Oil (Mild Intensity)
1/2 cup Grape Seed Oil
1 large garlic clove
Sea salt to taste
1 pinch white pepper
1 dozen cooked egg yolks reserved from hard boiled eggs
Prepare the hard boiled eggs.  
While eggs cool, in food processor or blender, add egg yolks, garlic, and lemon juice. Slowly add truffle oil and olive oil and grape seed oil to form an emulsion. Season to taste and refrigerate.
With a fork, mash the dozen cooked egg yolks and blend thoroughly with 1/2 cup of truffle aioli.  Add more to taste if desired.  Pipe or fill the hard boiled egg whites with the egg yolk mixture.  Refrigerate until cool or up to 6 hours.  Serve with finely chopped parsley or minced chives as a garnish. 
Makes 2 dozen appetizer servings

Asiago & White Truffle Mashed Potatoes


6 pounds Yukon Gold potatoes, unpeeled
1 stick (8oz.) unsalted butter
 2 medium cloves garlic
1 cup half & half cream
1 tablespoon White Truffle Oil
1 cup grated Asiago Cheese
Sea salt & fresh cracked black pepper to taste
Optional:  Finely minced, fresh chopped flat leaf parsley for garnish

Dice potatoes, making sure all are relatively the same size.

Place in a large saucepan add the salt, and cover with hot water.

Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.

Cook until potatoes are tender throughout when poked with a fork. 

Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering.

Remove from heat and set aside. Remove the potatoes from the heat and drain off the water.

Mash and add the garlic-cream-butter mixture, grated Asiago and truffle oil.

Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.


Mashed Golden Cauliflower with Robust Extra Virgin Olive Oil & Roasted Garlic



4 cups fresh cauliflower cut in small pieces - florets only

3 cups lightly salted water or chicken stock

1/3 cup creme fraiche

1/4 cup + 2 tablespoons fresh, herbaceous-green, fruity EVOO

1/3 + 2 tablespoons cup Pecorino Romano, grated

3 large cloves whole garlic (optionally roasted)

2 tablespoons fresh chives, finely minced or snipped

2 teaspoons sea salt

fresh ground pepper to taste

Place the florets and water or chicken stock to a simmer in a medium pot.  If you are not using roasted garlic, add your fresh garlic cloves to the pot as well, simmer for 6 minutes and drain thoroughly. 

Place the still hot, drained florets in a large bowl with the creme fraiche, olive oil, roasted garlic, Pecorino, salt, and pepper. 

With an immersion blender (stick blender), processes the ingredients until just pureed or to desired consistency.  

To finish, drizzle with additional grated Pecorino, a drizzle of olive oil, and chives.

Serves 4-6                                                                       


Chicken, Caramelized Onions, and Wild Mushrooms Over Pappardelle Sauced 

With A Creamy Bacon-Thyme Balsamic Reduction

That's quite a title, no?  You could just shorten the name of this dish to "Nom-Nom!".  Other descriptors include, easy, elegant, comforting, and delicious.


1 1/2 pounds free-range, boneless skinless chicken thighs or breast tenders.
4 thick strips smoked bacon, diced
1 large sweet onion sliced thin
8 oz. assorted wild mushrooms, sliced (cremini mushrooms will work in a pinch)
4" piece of fresh thyme, stem discarded
1/4 cup Traditional Style Balsamic Condimento or your favourite Flavoured Balsamic Condimento
2 tablespoons of fruity-floral Extra Virgin Olive Oil or Wild Mushroom and Sage Olive Oil
1/2 cup heavy cream
Sea Salt & fresh ground pepper to taste
1 pound pappardelle pasta or wide egg noodle pasta, cooked and drained


In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp.  Remove the bacon from the pan and reserve. Pour off all but a tablespoon of the bacon fat.  Season the chicken on both sides liberally with salt and pepper.  Add the olive oil to the pan, place it back over the heat, and allow it to heat for a minute over medium-high heat.

Saute the chicken for a few minutes until golden brown on both sides, in batches if necessary.  Do not over-crowd the pan.  Remove the chicken to a plate and reserve.

Add the onions to the drippings in the pan.  Cook for about five minutes, stirring frequently until the onions become a soft golden brown.  Add the mushrooms.  Saute for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized.

Add the fresh thyme leaves and balsamic to the mushrooms and onions, de-glazing the pan by scraping up any browned bits from the bottom.  Cook to reduce for a minute.  Add the cream and stir to combine.  Add the bacon and reserved chicken.  Allow the pan to come to a simmer.  Cook for another two minutes until the chicken is cooked through and the sauce thickens.  Season generously with sea salt and fresh ground pepper.  Serve over pasta, rice, or cooked whole grains.



French Beignets With Aged Blackberry-Ginger Balsamic Reduction

 Beignet Ingredients
    •     1/2 cup boiling water
    •     2 tbsp. unsalted butter
    •     1/4 cup sugar
    •     1/2 tsp. salt
    •     1/3 whole milk
    •     1/2 pkg. yeast
    •     1/4 cup warm water
    •     2 eggs, beaten
    •     3 3/4 cups sifted flour
    •     Powdered sugar, for dusting


Pour boiling water over butter, sugar and salt. Add milk. Let stand until warm. Dissolve yeast in warm water. Add to milk mixture with the beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough. Cover with waxed paper and a cloth; chill until ready to use. Roll dough to 1/4 inch thickness. Do not let dough rise before frying. Cut into squares and fry a few at a time in deep hot fat at 360 degrees. Brown; turn and brown on other side. Drain; sprinkle with powdered sugar.
Makes around two dozen.
For The Aged Blackberry-Ginger Balsamic Reduction
1 cup Aged Blackberry-Ginger Balsamic

In a medium saucepan over low heat, slowly reduce the balsamic vinegar by 50%.  You should have 1/2 cup.  Allow to cool to room temperature which will thicken it further. Serve with warm beignets.



Fresh Cherve Drizzled with Aged White Alfoos Mango Balsamic Condimento Reduction


This application is easy, elegant and delicious.  Use  only the finest quality, fresh goat cheese here.  The golden peach condimento reduction compliments the creamy, slightly salty, tangy goat cheese perfectly.  It adds a mellow sweetness, the complex flavor of ripe peach and naturally caramelized dried fruit notes.
Fresh Cherve Drizzled with Alfoos Mango Balsamic Condimento Reduction

2 cups aged White Alfoos Mango Balsamic Condimento
8 oz. fresh cherve

In a 2 quart sauce pan over very low heat, gently simmer the condimento and reduce by half, approximately one cup.

The condiment should never be allowed to boil or the natural sugar will burn and become bitter.  The pot should be watched carefully.  The process can take as long as 30 minutes but the results will be worth the effort. 

The finished reduction should be thick and light amber in color, smell slightly of caramel and complex fruit.  Allow to cook completely and then transfer to a jar.  Once allowed to sit, and cool the flavour will become more complex. 

It can be kept on the counter or in the refrigerator, however refrigeration is not necessary. 

Use to glaze pork, poultry, ribs, fresh fruit or paired with cheeses.