Fungi Delecti Visit

It was a cold night and the weather previously had not been kind so the crops weren't at their best. That said Jamie gave us a solid introduction to what Fungi Delecti has to offer.

 

Jamie explained the Shitake growing process. Logs had been plugged with spore and the conditions down on the farm were ideal for the growing process. To protect the mushrooms from wind chill over 2,000 trees had been planted. That shows the care and vision exercised on the farm.

 

 All of this grew out his dad's hobby. Challenged to grow mushrooms by a professor Mick accepted the challenge and now we can delight in some of the best produce on the Island.

 

The poly tunnels housed rocket and several crops that were picked early in the morning or late evening when the crops are freshest illuminated with pickers wearing torches.

Rocket

Chives

Beautifully fresh chives and other produce resting in the huge cold store. You can just see the quality. You can feel the passion and pride exhibited by the excellent produce.

Truffle heaven. The value of this small quantity is amazing.

Truffles

 

Fungi Delecti also now operate as wholesalers supplying local chefs with high quality produce.

The cold store was heavily scented with spices carefully sourced from around the world.

The farm also supplies free range ducks, geese and poultry.

The snail marks the spot.

Cyrus gives us Spice World.

A great night with Cyrus and his wife Parvin educating our minds and engaging our senses with Indian food. Cyrus showed how to portion and de-bone a chicken, cook perfect rice and provide twelve delicious dishes. All with locally sourced seasonal ingredients. Rich heady pork and beef dishes quickly cooked but heady with flavour.

Simple Kerala stews suffused with tumeric and garnished with fresh coriander. Apparently the only herb to travel from the west to the east.

Cyrus is deeply knowledgeable about all of his ingredients taking us across continents and providing intimate tips and historic details about all of his recipes.
He was clearly in command of the kitchen gently tucking the sharp blades of his knives under the chopping board. His attention to detail whilst making us understand each step showed an experienced hand.

We were swept away by the breadth and style of his cooking and how everything was given due consideration to the strength of flavours, the level of heat, aromatics that reduce the inevitable flatulence, medicinal properties of spices and ultimately the richness of his dishes.

Juggling hot pans to temper spices whilst maintaining just the right temperature to avoid scorching was all over seen by Parvin's eagle eye. Timing was crucial.

We were engaged, entertained and duly sated by a wonderful progression of various plates of food. For me easily the best treat was the rice. I can't remember being so delighted with what seems the simplest of dishes but cooked to perfection.

As it ended I watched Cyrus carefully place his knives and spices back in his case. A professional through and through.

I feel an Indian pot luck night coming on...

Chamber of Commerce Lunch

Below is information relating to Chambers next lunch. This is a real opportunity to hear from a Festival Director about the core values espoused by SlowFood.

Can truly sustainable and ethical businesses cut the mustard when it comes to profit and growth?
A reminder that we will welcome Philip Lowery, Director of the Real Food Festival, as guest speaker for the 22nd June Luncheon.
Sustainable and ethical; how do these values fit with commercial profit? In the world of SME’s does real authenticity pay off versus the (sometimes) cynical “brand authenticity” values of large corporations?

As the founder of the Real Food Festival, Philip Lowery is on a mission to re-connect us back to where our food comes from. A passionate supporter of small and artisan over big and industrial, he nevertheless believes that good real food can be produced sustainably and economically and that the future of food should not be left in the hands of intensive farming systems and a handful of global industrial giants.

The Real Food Festival and Markets address food related issues head-on, by suggesting an alternative to the current, industrialised systems of agriculture, food manufacture and distribution which has evolved to be a generator of profits rather than a system to feed people. Real Food promotes a different approach that aims to feed people good, seasonal, nutritionally dense food and drink that has been produced in a sustainable and ethical way. It is their aim to communicate the major issues of food security namely; climate change, population growth, water scarcity and peak oil and ensure that they remain on the agenda at the highest governmental levels. Real Food organise their annual Festival in Earls Court every May, have issued a book featuring the chefs who support Real Food and now hold weekly markets with over 40 traders and street food traders at London's South bank Centre. For more information please go to www.realfoodfestival.co.uk
The venue for this luncheon is the Pomme d’Or Hotel and guests should arrive no later than 12.30pm with lunch served at 12.45pm. Philip is scheduled to speak at 1.30pm followed by a question and answer session. We will seek to close the event by 2.15pm.

The price is £25 per person, which includes a one-course lunch menu and coffee with mints. Wine is also included and is kindly sponsored by Dunells.

For reservations contact Linda details below.
Linda McGuirk, Office Manager, Chamber of Commerce

Direct Telephone: 01534 721426   Website: http://www.jerseychamber.com/

Fax: 01534 734942