Here is our favourite Arlene Dickinson talking about District Ventures and the Canadian food world.
We are so happy to be able to say that we participated in and benefited so much from her program. Way to go Arlene!
FCPC CEO Michael Graydon and Arlene Dickinson, “Dragon” on Dragon’s Den and CEO of Venture Communications, sat down at our recent CEO & Executive Leadership Conference to discuss the opportunities and challenges facing the Canadian food, beverage and consumer goods industry.
Here’s a nutrient dense and delicious Kitchen Sink Soup (Vegetable Beef Soup) from Savoring Traditions 😋
If you’re doing Whole30, Grass fed beef; red, yellow and green bell peppers; onions; loads of garlic; carrots; celery; potatoes; mushrooms; tomato paste; bone broth; red wine; herbs; red pepper flakes; salt.
4 (12-ounce) bone-in split chicken breasts, trimmed, brined if desired
Salt and pepper
1 tablespoon vegetable oil
1 large shallot, minced
3/4 cup chicken bone broth
1/2 cup dry vermouth or white wine
2 sprigs fresh thyme
3 tablespoons unsalted butter, cut into 3 pieces and chilled
Salt and pepper
For the chicken: Adjust oven rack to middle position and heat oven to 450 F. Pat chicken dry with paper towels and season with salt and pepper.
Heat oil in 12-inch oven-safe skillet over medium-high heat until just smoking. Cook breasts, skin side down, until well browned, 6 to 8 minutes. Flip breasts and brown lightly on second side, about 3 minutes. Flip breasts skin side down, transfer skillet to oven, and roast until chicken registers 160 F, 15 to 18 minutes.
Remove skillet from oven (skillet handle will be hot). Transfer chicken to serving dish and let rest while making sauce.
For the sauce: Being careful of hot skillet handle, pour off all but 1 teaspoon fat left in skillet. Add shallot and cook over medium heat until softened, about 2 minutes. Stir in broth, vermouth, and thyme sprigs, scraping up any browned bits, and simmer until thickened and measures 2/3 cup, about 6 minutes.
Discard thyme sprigs and stir in any accumulated chicken juices. Reduce heat to low and whisk in butter, 1 piece at a time. Off heat, season with salt and pepper to taste. Spoon sauce over chicken and serve.
In a soup pan on medium heat, melt ghee and add garlic, onion and all mushrooms and stir occasionally until all contents are soft. Add bone broth and heat until cooked through (approx. 10 minutes). Using a hand or regular blender, blend soup until smooth. Add thyme, sea salt and pepper.