Shop with a Chef: Andrea Jefferson, Quince

By Murray Bancroft

Whether you’re feeding six or 60 at your next holiday shindig, chef Andrea Jefferson of Quince can sweeten the pot. With an in-store cafe, full catering services, and Quince Express heat-and-eat packs, her one-stop shop is ideal for the time-strapped and culinarily-impaired. We found out what Jefferson keeps in stock to make her precious downtime worth the work. Steeped in good-vibe childhood memories, and the namesake of her business, she’ll release her latest batch of quince jelly this month at Quince (1780 W. Third Ave., 604-731-4645). She says that this under-utilized, locally grown fruit is a perfect match for grilled meats. At home and at the shop, Jefferson often reaches for her Tava cast-iron griddle for cooking roti, chapati, and other Indian flatbreads. Look for them among the brass decanters at Punjab Food Centre on South Main (6635 Main St., 604-322-5502). Give balsamic a break and try Jefferson’s favourite vinegar over a simple salad or in a slow braise. The aged white wine vinegar with raspberry juice from producer Martin Pouret, one of France’s last remaining traditional vinegar-makers, is available at her store. And as the French say: a meal without wine is like a garden without flowers—so Jefferson has plenty of bottles of St. Chinian, Domaine de Galeb (“Its earthy nose and fruit-driven flavour goes perfectly with lamb”) on hand, which she picks up at Liberty Wines (1660 Johnston St., Granville Island, 604-602-1120 and various locations). And when it finally comes time to put the clogs up? Jefferson recommends watching the erotic German foodie flick Eden to wind down.

Mini Review: Blue Goose Cattle

South Cariboo’s Blue Goose organic cattle ranch (purveyor to Whole Foods and the Dundarave Beach concession stand), will hook you up with the best beef you’ve ever tasted. Herd together some folks with freezer capacity— Blue Goose will sell whole cows to those willing to consult with a butcher and divvy up the cuts among friends. (An average 1,300 pound heifer yields 375 pounds of meat.) After cutting, wrapping, and freezing, you’re in for just $6 a pound, for 100-percent organic, 21-day dry-aged, grain-fed, free-range beef—plus the bones for your pampered pooch. As you work your way through short ribs and flat-iron steaks you’ll discover what chefs have known for a long time: supermarket beef is full of water, and heaven is found in the cheaper cuts. 604-980-9106. Bluegoosecattle.com.

Hot Buy: Hibiscus Flowers

For an easy way to add glam to your next cocktail party, pick up a jar of wild hibiscus flowers in syrup. Spoon a little flower into the bottom of a glass, pour your favourite champagne over, and watch as the bubbles slowly stream off and open up the bud. The edible flower has a delicious raspberry and rhubarb flavour, and can be added to any number of alcoholic and non-alcoholic beverages. Minty mojitos get an extra kick, as do Bellinis and exotic champagne jellies garnished with dark chocolate. Available at Whole Foods, Gourmet Warehouse, Stongs Market, Non’s Drinks on Granville Island, Urban Fare, and Nesters. Recipes at Wildhibiscus.com.

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