Live Healthy. Live Natural.

Florida NPI Luncheon 2014 

            It’s now the day after our successful Open House at the BG Health Group head office and as their Corporate Chef I am packing and getting ready for my red eye flight to Boca Raton Florida!!! Life sure is different these days out of a restaurant kitchen. Since becoming the Corporate Chef for BG Health Group and representing our Alligga Brand I’ve had the pleasure of cooking in Bogota, Colombia and now Boca Raton, Florida. While in Boca Raton I will be cooking a luncheon for NPI, an American marketing and sales company whom we’ve partnered with to introduce our products to consumers South of our borders.

            Fast forward to Sunday afternoon and after a long flight which included a stop in Toronto, I have now arrived in Fort Lauderdale. A short drive to a rental home with a fully functional kitchen for my prep and I am settled in and ready to start. This cooking experience begins with a trip to Whole Foods where I acquire all of my ingredients for Monday’s multicourse luncheon. I return to my rented kitchen home and start prepping!

            After a full night of prepping, I am picked up by David the National Sales Rep for NPI and driven to the home of Mitch Gould the CEO of NPI where I will finish and present the lunch. Mitch’s wife Sherry greets me and she shows me to her kitchen where she grants me full access to her platters, pots, pans, ovens and stove. It was a lovely spacious kitchen to work in. I prepared a family style lunch, which included a Roasted Red Pepper Dip and a Mint Orange Coriander Hummus both with crackers, bread and vegetables for dipping. A Mixed Green Salad with dried Cranberries, Goat Cheese, Candied Pecans and a Fig & Balsamic Vinaigrette. Hot courses included the Alligga Simple Pasta, Roasted Chicken Breast with Ginger Chili Scallion Compote and Chickpea Flaxseed Sliders with a Garlic Dill Yogurt. Desserts to finish this meal were a Red Velvet Cake with Cream Cheese Frosting, Peanut Butter Cookies and Traditional Short Bread. As with everything I cook these days, all the dishes presented used our flaxseed cooking oil and the lunch was a huge success!

            With the observation of empty plates and second helpings, I am very pleased that through my cooking and flavor profiles that we as a company were able to treat the members of NPI to an educational meal which will enhance their abilities to work with us in promoting Alligga products to a whole new audience. They enjoyed every dish prepared and were intrigued that it was a healthy meal start to end because of the addition of our flaxseed cooking oil which added Omega 3s which are essential to a healthy heart diet. I described how the oil has a high smoking point and a naturally nutty flavor, which lends itself to any style of cooking and enhances the flavors used in dish rather than over power the dish. The luncheon ended with happy palates and satisfied appetites!

A fantastic experience for me to have cooked in Florida and now my last day here in the sun will be spent exploring Miami before another long flight home to get ready for the Holiday Season! Thank you for joining me and visit again for another one of my entries. Seasons Greetings and a Happy New Year!


Alana Peckham

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