Page 19 - MENU Magazine - Jan/Feb 2018

YOUR STORIES
Meet Brad Long at RC Show 2018 and hear about his jour- ney “greening” his restaurants in the GOING GREEN panel discussion!
THE UNAPOLOGIST
ON BUTTER, OTHER TOPICS
Who is Brad Long? Guitarist, executive chef and owner of Café Belong and Belong Ca- tering at the Evergreen Brick Works in Toronto, television star on The Food Network’s Restau- rant Makeover, and now the author of Brad Long on Butter (it’s good for you). That’s the official version, but in his words, Long’s just a guy who tries to make connections with people who grow and love food; and with people who care about taking care of animals, the land and our survival as a species. Turning these values into the fuel that becomes delicious food and entertainment—this is what the restaurant business is, according to Long.
Long was “floatin’ around” as a musician for a decade when he crossed over into the foodservice industry. As a guitar player, he naturally swirls food, dining and family with entertainment. Long is meticulous and he doesn’t apologize for want- ing the world to be better and saying so out loud, no matter what he is working on.
ON BUTTER, the book
Someone once asked Long if he had his own book. He didn’t. He wanted an editor that would let his voice be heard. That editor was Tracy Bord- ian, and The Harvest Commission publishing house was established in 2017 by Bordian and Long.
So. Why butter? Long laughs, and says his grandmother ate marga- rine. She was a tiny little force, but old school and margarine was all the rage. His mother, on the other hand, was a quixotic foodie who bought into ideas, like sprouted alfalfa and greens, before they were cool. His mother underscored the importance of following your own path. She would say, “butter’s good for you, don’t worry about that stuff. Eat good, old, natural foods.”
On Butter is about food, from dirt to dish. “It’s about life, not about lifestyle. Food connects everything. We have taken food for granted, it’s daft and sad to think we can eat out of a tube or take an injection, there’s no fucking life after that,” says Long (he admits he’s a potty mouth but he is unapologetic). Long writes in plain language, using humour and real life. For him, it’s simple. It’s a return to food. Indeed the tone and the recipes are easy to read, but with a strong philosophical undertone. Long is his own worst critic. He always wants to be better. “I can be arrogant, shrill. I watch others.” Long’s mentors are those who, instead of wagging their fingers, they teach. He admires this ability and strives for it in his own life. “People don’t want to be told what to do, they want to be guided.” On Butter isn’t an indictment of anyone’s lifestyle. It’s an introduction to the idea of a better way, with ideas and recipes that cele- brate a simple, old, versatile ingredient.
What is Long’s ultimate advice? Spend time in the kitchen with friends, family and community; learning about and sharing food. Says Long, “I’m pretty sure that’s the best way to live.” m
JANUARY / FEBRUARY 2018 MENU 19
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