Thursday, 7 November 2013


Summer Fresh

This Autumn
I had the pleasure of touring the Summer Fresh plant at their location in
Vaughan,
where I live!

They took the time to showcase their
Head Office
as well as their plant 2 blocks away.

I was quite impressed with their friendly and inviting manner which I could plainly see came from the founder and President

Susan Niczowski
 
 
 
She is the creative force behind the many dips, sauces, hummus' and salads on the market today.

I was more surprised with her and her families candidness discussing their humble beginnings which paved their way to success to the present.
Rarely is a corporate setting "friendly" and
"open"
Having been in the corporate setting where everyone minds their own business, this atmosphere, I'm sure I can speak for all the bloggers, made everyone feel at ease and as if this was an extension of their home life.

There was a great deal of laughter and friendly cursing that would not be revealed if everyone didn't get along as well as they do...
however I'm veering off...

The plant which I cannot show any photos of because it is against regulations as well as they are very serious of hygiene, was extremely clean, well run and smelled wonderful because of all the fresh cut produce!

We were suited up with hair nets, gloves to cover jewelry, boots that were scrubbed underneath for any outside dirt and off we went with
Mary Niczowski

The other half of the team who is a biologist that helps get the stabilized product on the shelf.

She was so engaging and full of spunk! 
It was great watching the machinations of the food industry as she greeted each and every employee we walked by.

We also ran into their parents who in their 70's & 80's still work at the plant and are their as early as the rest of the employees!

It's quite a pleasure to see a Canadian
family run business that is successful and succeeding.

We were treated to a wonderful lunch full of their product and we had a chef that prepared some appetizers featured in their Entertaining Guide
which will be available at in the LCBO magazine available in November.
 
 
 

Chef  preparing hot appetizers

Creative Serving Suggestions

Roasted nuts in a beautiful fall display


Stuffed Purple Potatoes




Staff who designed the table setting and appy's




Mini Baba Ghanouj Shots






New Item: Individual Mousse shots






Summer Fresh
is having a contest for the attending bloggers. The winner's recipe will be featured in the next Entertaining Guide!
Here is my entry:
I would love it if you could vote for my recipe
 


https://www.facebook.com/photo.php?fbid=10151731574002204&set=a.409124717203.194860.92438042203&type=1

Kaleidoscopes





This sophisticated savory appetizer  is easy and quick to make!
It can be prepared weeks in advance, wrapped and frozen.
Sliced and popped into a hot oven when needed and you will have everyone grabbing for a hot flaky delight.
Even the non-veggie eaters will want to try these tasty colourful show stopping appy's
with super food Kale adding specks of green!

"Kale"idoscopes
  
Make extra you'll need them!
Recipe:
297g pkg puff pastry, defrosted
227g tub New SF Kale dip
1/4 cup finely diced red pepper
8 roasted chicken deli slices
1 1/2 cup shredded old cheddar

227g SF Greek Jalapeno Dip for dipping  (or any fave flavor)
 
Prep:
 
 
Remove the puff pastry from the package, separate the squares.
Roll each square to 8"x12" rectangle between two sheets of floured wax paper. Peel back as you roll, so as not to stick to paper.
Remove the top sheet of wax paper.
Spread 1/2 of SF Kale Dip leaving a 1" clean border around sides
and 2" border at the top

Sprinkle with 1/2 of the diced red pepper


Slightly overlap 4 chicken slices on top, leaving border


Sprinkle with half of the cheddar.




Begin to roll the edge closest to you, away from you, using the bottom wax paper to guide you, into a tight roll while wrapping
the roll.

Continue the above steps for
second square,
using the remaining ingredients.

Wrap the ends using the paper and place in a freezer for 30-60min to slightly harden, making it easier to cut*.

Remove from the freezer slice roll evenly into 1/2" slices. Place on a parchment lined baking sheet in rows, 1/4" apart with the ends almost touching the next wheel*

Bake 35-45 min in a preheated 375F oven until crispy, hot and golden in colour.

Serve hot with extra side dip of your choice

*As they puff the ends will attach to another pinwheel preventing it from opening, but will be easy to pull apart when baked*
*Freeze the rolls, wrap and place in proper freezer bags, for up to 3 months.*

Makes approx. 15-18 pieces per roll



Enjoy with Love!








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