Innovating with Passion: A Q&A with Culinary Pioneer Charlotte Langley

Charlotte Langley is the President and CEO of Langley Foods and the lead Product Development person and a proud advisor in the launch of Great Lakes Tinned Fish. Charlotte is known for her innovative and sustainable culinary creations, combining her passion for fresh, locally sourced ingredients with a love for the art of entertaining.

Since founding Scout Canning in 2014, she has been dedicated to creating not just tasteful culinary experiences but also sustainable ones. Her passion for the ocean and environmental conservation drives her commitment to eco-friendly practices in the culinary world.

Hailing from Canada’s famed coastal piscine oasis of Prince Edward Island, Chef Charlotte has 15 years of celebrated expertise in the seafood culinary scene. She has been a chef at Canada’s most recognized restaurants including Whalesbone and C Restaurant. 

Follow her on Instagram @chefcharlottelangley to see what else she cooks up.

Chefs, request your free samples HERE.

1. Can you share some signature techniques or flavour profiles that define your cooking style, and how do you incorporate them into menus?

My cooking style is defined by a deep respect for the ingredients and a focus on sustainability. I love to highlight the natural flavors of locally sourced produce and seafood. Techniques like pickling, fermenting, and smoking are staples in my kitchen, adding layers of complexity and depth to dishes. I incorporate these elements into menus by ensuring each dish tells a story of its origin, creating an authentic and memorable dining experience.

2. Can you share some surprising flavour combinations or ingredient pairings that have been a hit in your kitchen recently?

Recently, I’ve been experimenting with tinned fish and fresh, vibrant citrus fruits. The combination of our Great Lakes tinned fish with blood orange segments and a sprinkle of smoked sea salt has been a hit. Another favorite is pairing pickled vegetables with creamy, herbed cheeses – the contrast of textures and flavours creates a delightful balance that surprises and delights our guests.

3. How do you stay ahead of the curve when it comes to discovering new flavors and ingredients for your recipes?

Staying ahead of the curve requires a mix of constant learning and curiosity. I travel frequently, exploring local markets and tasting regional specialties wherever I go. Engaging with fellow chefs and participating in food festivals also keeps me inspired. Additionally, I stay updated with food industry trends and research, which helps me to continuously innovate and bring new, exciting flavours to my recipes.

4. What advice would you give to chefs who are hesitant to up their sandwich game?

Don’t be afraid to experiment! Start with high-quality, fresh ingredients and think beyond traditional sandwich fillings. Incorporate different textures and flavours – a little crunch, some acidity, and a hint of spice can elevate a simple sandwich to a gourmet level. Also, consider the bread or wrap you use; it can significantly impact the overall experience.

5. What inspired you to use Stonefire® Mini Naan for your Brassica Wraps, loaded with veggies, shredded brassicas, feta and super dilly mint binaigrette vinaigrette, and how does it compare to other wraps?

Stonefire® Mini Naan has a unique texture and flavour that perfectly complements the fresh, bold ingredients in my Brassica Wraps. Unlike other wraps, it has a slight chewiness and a subtle smoky flavour, which adds an extra layer of complexity to the dish. Its versatility and ability to hold up well with moist fillings make it an excellent choice for creating delicious, satisfying wraps.

Visit stonefire.com/foodservice to request samples of Stonefire® naan, flatbread, and pizza crust and see how they can help you increase guest satisfaction and drive profitability.

Brassica Wrap with Feta, Herby Vinaigrette, and Crunchy Greens

Ingredients:

• Stonefire® Mini Naans
• Feta Cheese, crumbled
• Herby Vinaigrette:
  • 1/4 cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh dill, finely chopped
  • 1 garlic clove, minced
  • Salt and pepper to taste
• Crunchy Greens:
  • 1 cup broccoli, chopped into small pieces
  • 1/2 cup shredded carrots
  • 1/2 cup shredded cabbage
  • Romaine lettuce leaves
  • Butter lettuce leaves

Instructions:

1. Prepare the Herby Vinaigrette:
   • In a small bowl, combine the olive oil, apple cider vinegar, parsley, dill, garlic, salt, and pepper.
   • Mix well and set aside.
2. Grill the Stonefire® Mini Naans:
   • Preheat your grill to medium-high heat.
   • Place the Stonefire® Mini Naans on the grill and cook for about 3 minutes, or until you see those beautiful char marks and bubbles forming. This gives the Stonefire® Mini Naans a delicious, buttery flavor with a nice, charred texture.
3. Brush with Vinaigrette:
   • After grilling, brush each Stonefire® Mini Naan generously with the herby vinaigrette.
4. Assemble the Wraps:
   • Lay the grilled and brushed Stonefire® Mini Naans on a clean surface.
   • Place romaine and butter lettuce leaves on each Stonefire® Mini Naan for that extra crunch.
   • Sprinkle a good amount of crumbled feta cheese on top.
   • Add the rest of the crunchy greens (broccoli, carrots, and cabbage) evenly across each Stonefire® Mini Naan.
5. Wrap and Serve:
   • Carefully fold each Stonefire® Mini Naan to create a wrap.
   • Serve immediately, enjoying the fresh crunch of the veggies and the rich, charred flavor of the Stonefire® Mini Naan.