Prepping the ribs for the BBQ:

Start with the membrane removal. When you buy ribs there is a meat side and a bone side. On the bone side there is a membrane covering the entire rack of ribs. The quality of the ribs you prepare can be greatly enhanced if you remove this membrane. It is simple to do. Lay the meat side down. With your finger start to loosen the membrane at the middle bone of the rack. Using a paper towel to grab the membrane- pull upwards and the membrane will come off the rack of ribs. Discard the membrane.

After the membrane has been removed wash the ribs to remove any bone particles and pat dry. Generously season your ribs with your favorite dry rub. Let the rib sit at room temperature for 10 minutes so the rub can start to draw moisture from the meat and stick to the ribs. If you move the ribs too soon, all of the rub will fall off.

Prepare your grill for indirect cooking, medium heat. Place the ribs on the OFF or cool side and add smoke chips such as apple, cherry or hickory to the HOT side. Close the lid and smoke the ribs for about 45 minutes to one hour for the first step.

This step will give the meat a lot of flavor and set the rub on the meat. Prepare a sheet of foil with some honey drizzled on it - the same width as the rack of ribs. Curl up the corners of the foil and some brown sugar & a glug of apple juice to moisten the sugar. Take a rack of ribs from the grill and place meat-side down on the sugar and honey mixture. Loosely wrap the foil and return to the grill again, on the indirect side for another 45 minutes to one hour. This step will make the meat soft and tender.

Open the foil pouches, being very careful of the steam and hot liquids inside, remove the ribs and place back on the indirect side of the grill. Brush the ribs with your favorite BBQ sauce and close the lid. Allow the sauce to set up like a glaze, flip over & glaze the other side. This glazing step should only take 15 to 25 minutes. Remove the racks from the grill and let rest for 5 to 10 minutes.

Cut between the bones for each portion and serve.

Well Seasoned Father's Day Gift Guide

Father's Day is Sunday, June 21st, 2020.

Still struggling with what to get your dad for Father's Day? 

If you're looking for something for Dad, Grandpa or any other father figure in your life, we want to help. Buying something for Father's Day can be tough (or boring - do they really want another TIE?!) At Well Seasoned, we have come up with a few different gift ideas to help you on the quest to find the perfect gift for Dad!

For the BBQ Lover

Does your dad love cooking on the grill? If the answer is yes, we have got some fantastic options for you! You can order a gift baskets designed by us (Check out our Grill Master basket!) or here is a list of some of our favourite local BBQ staples that will make a great gift for Dad:

• House of Q Award-Winning BBQ Sauces and Seasonings
• Grilling with House of Q Cookbook
• HogShack Sauces & Rubs
• Sebastian & Co BBQ Sauce & Charcoal Rub
• Sriracha Revolver Hot Sauce
• Our Well Seasoned Wooden BBQ Scraper

Visit us in store M-Sa 9-5 PM or Sunday (if you like to shop last minute!) 10-4. You can also give us a call at 604-530-1518 to order a basket for pick-up or local delivery now, or place an order online with us!

For the Entertainer

Well Seasoned offers the finest selection of gourmet mixology products that you can pick-up in store. From our favourite caesar mix - Walter's of course, to unique, hard to find accompaniments, you're sure to find something new for dad. From rimmers and infusers, to specialty olives and garnishes, help dad up his mixing game. It's the gift that keeps on giving.

We've whipped up a special Father's Day Special Gift Basked called the ULTIMATE CAESAR: featuring Walters Caesar mixes, Bloody Mary Seasonings, Caesar Rimmers, Horseradish, and Pickled Garnishes and more. We recommend a gift value of $75, but call us with your budget and we'll work with you! Give us a call in store now at 604-530-1518 or order yours for pick-up or local delivery today!

For the Home Chef

Does your dad love to get his hands dirty in the kitchen? It's time to go outside and celebrate (always being mindful of social distancing)!  Our kitchen is once again open and classes are back in session this July! Sign you and your Dad up for one of our forthcoming classes for live-cooked meal and class in one. Purchase a class voucher, and allow him to book the class of his choice or call us today at 604-530-1518 to book a class for you both (Surprise Dad! Dinner and a show is on me tonight!!)

Perking up wilted veggies

Winter veggies aren't always the best and sometimes we just leave them in the crisper a day or two too long. Before you bin them, try to freshen up those limp vegetables. Drop aging produce into a sink full of ice water and see if that doesn't breath some new life into it. Plants generally wilt due to water loss; ice water penetrates their cells to restore crispness. This technique works well with lettuce, kale, chard, carrots, radish, some herbs, asparagus and even beets.

For optimum storage:

• Keep produce in perforated plastic bags in the produce drawer of the refrigerator.
• Keep fruits and vegetables separate, in different drawers, because ethylene can build up in the fridge, causing spoilage.
• When storing fresh herbs & asparagus, trim the ends, store upright in a glass of fresh water (like flowers in a vase) and cover loosely with a plastic bag.

Welcome back into the Well Seasoned Classroom, we are super excited to get on with our “new normal”. 

Starting in September 2020, we will be offering demonstration style and hands-on classes.  For Demonstration Style: The Chef will do the cooking, you do the learning and the eating. So basically, it’s like watching the Food Network only it tastes better.  For Hands-On Style: The Chef will still do most of the cooking, but you will be tasked to make components of a meal, and prep items specifically for you to take home and share (if you want) with those at home. Each Class will have more details.

Check out our forthcoming classes on our online calendar.

CHECK OUT OUR SUMMER BACK TO CLASS ANNOUNCEMENT VIDEO. Update September 2020: We are now restarting some limited Hands-On Classes.

Our sanitization practices have been increased, including all tables & chairs, they will be cleaned and sanitized after each service.

Our class size will have to decrease.  Some chairs will be moved/removed to accommodate physical distancing guidelines. Tables are only to accommodate the amount of people that there are chairs for. Please do not move tables or chairs without asking for staff assistance. Groups will be sat as they are booked.  

We will have room for social distancing but please let us know if you're planning to come in pairs, groups etc so we can seat you together. We will try to ask you at the time of booking who you are attending with so we can create our seating plan in advance.  

Please be advised, you will be asked to bring a mask to the class. Masks will be worn when you are not eating and drinking for the safety of other students, the chefs, and staff.

Each student will be required provide contact information & an email to be kept on file for 30 days. This measure is to assist provincial health officials with contact tracing if necessary.

Hand sanitizer must be used upon entering the store. Hand sanitizer must be used AGAIN by customers and staff upon entering the classroom.  No sanitizer = no entry. We discourage your use of gloves in the kitchen. Hands washed with warm water & soap is the most effective way to eliminate germs.  The sanitizer station and a hand-wash station will have ample soap & paper towel for guests to use at any time during their attendance.  

Staff in the classroom will be using gloves to handle the dishes BUT you will be asked to place your own cutlery in the bin that goes into the dishwasher to be sanitized.  We are trying to reduce staffs handling of cutlery and glassware.  Our chef will not be wearing a mask while teaching.  Chef will be maintain physical distance from our guests.  

By registering for a class in our space, you agree to follow the distancing and sanitary guidelines that have been put into place to protect you and our staff. If you have any questions about our health & safety commitment or cleaning procedures, please ask any of our team, we are committed to the mental & physical wellbeing of everyone in the building.

Please, be patient and be kind to others including our staff in regards to all new policies and procedures. This is a fluid situation and we are all doing the very best we can.

We are so excited to welcome you back! Let’s get cooking!

Angie Quaale

President, Well Seasoned Gourmet Foods Inc.

Building an Antipasto Platter

Antipasto, literally means "before the meal." An antipasto plate will bring a relaxed spirit & friendly, casual conversation to your meal. No matter the occasion, serving antipasto is the perfect way to slow things down and savour some great food.

Antipasto plates are simply colourful offerings of marinated vegetables like artichoke hearts, roasted red peppers or pickled garlic and salty olives, rustic artisan breads, deli meats, small bites of seafood delicacies and rich cheeses. Dolmades, available at Well Seasoned, make a great addition to your next platter. Dolmades are delicate little parcels made from grape leaves (also known as vine leaves) stuffed with long-grain rice, fresh herbs and seasonings. They can be served cold or at room temperature.

Keep the antipasto simple so you don’t crowd out the main meal (unless it is the meal!). The fragrance and appearance of the food that you serve is important, blending flavours, aromas & colours will make for the most interesting antipasto plates. Enjoy this dish with family and friends.

Paprika - what to use?

Hot, sweet, smoked, plain, Hungarian or Spanish – what are the differences between types of paprika? Paprika is made from grinding various kinds of peppers. Used for flavour & colour, paprika is the fourth most consumed spice in the world. Most paprika sold in supermarkets is comes from Hungary, Californian or South American. This paprika tends to be really bland in flavour but is a suitable as a garnish for things like devilled eggs when you just want some colour.

Hungarian Paprika is considered the national spice of Hungary & it appears in the country's most celebrated dish, goulash. Hungarian paprika is made from peppers that are harvested, sorted, toasted & blended.

Spanish paprika, although generally less intense that Hungarian paprika, can range from dulce (sweet/mild) to agridulce (bittersweet) to picante (hot), depending on the type of peppers & whether or not the seeds are removed. In Spain farmers harvest & dry the chilies over wood fires, creating smoked paprika or pimentón de La Vera.