Food

Tea and nibbles were the order of the day Friday as three graduating culinary students at Confederation College here prepared a special high tea in appreciation of the program.
“It’s just to thank the college for the wonderful program,” explained Megan Soucy. “I had a wonderful experience.”
Soucy, along with fellow graduates Melanie Trenchard and Elisabeth Nussbaumer, were on hand to celebrate their accomplishment with chef professor Jodi Strizic.
“I’m really proud of them,” said Strizic as college staff enjoyed their treats.

I can hardly believe it was only a few years ago that I first tried roasted chestnuts.
It was on a cold winter afternoon while strolling past all of the decorative lights and stores on Robson Street in Vancouver. We came across a street vendor selling these heated little goodies and decided to give them a try.
They were incredible. A comforting buttery nut with a flavour uniquely their own—still encased in their shell but scored to ease the task of peeling.

Picking up the torch held for years by the Fort Frances Times and most recently by the Fort Frances Museum in 2006, the local Chamber of Commerce successfully pulled off its first try at the “Great Canadian Chili Cook-Off” last Wednesday—and likely will continue the tradition into the future.
About 200 people packed the local Legion to choose from among 14 varieties of chili concocted by local businesses and organizations.

FortFrances.tv was at the Fort Frances Chamber of Commerce chili cookoff this week. And although I’m a chili fan, with age spices tend to not agree with me.
But with a little help, I sampled more than a dozen different chili recipes at the cookoff.
Every so often, our youth leave the area, only to return bringing new skills, resources, and ideas. Jennifer L’Hirondelle (nee Krag) is one of those people.
FortFrances.tv was able to catch up with Jen, who has opened a Moss Yoga studio here on Scott Street.

Every day we use our kitchen to prepare meals so it only makes sense that this area of your home should be functional and appealing if we expect to be successful.
Is the environment welcoming? Do you enjoy the atmosphere of your kitchen?
Let’s start by making some simple changes that do not have to be overly expensive.

Who will win the coveted Chili Bowl?
We’ll find out tomorrow when the Fort Frances Chamber of Commerce holds the “Great Canadian Chili Cook-Off” at the local Legion.
A total of 14 teams will compete in the event, which runs from 11:30 a.m.-2:30 p.m.
The teams include:
•B93 fm (“The B93 Top 40 ‘Crock ’n Roll’ Chili”);
•Causeway General Insurance (“Tailgate Caution Chili”);
•Confederation College Culinary Consultants (“Red Hen’s Chuck Wagon Chili”);
•Cousineau Brokers (“Heartburn Brew Chili”);

What could be more appealing to the eyes and the appetite than the appearance of a pomegranate that has just been pulled apart?
The sight of the large cluster of seeds glistening like a crimson beehive makes my mouth water! But the taste of these juicy tidbits that explode with flavour is just the beginning of the benefits to eating this wonderful fruit.
The name pomegranate is derived from the Latin name granatum, meaning “fruit of many seeds.” The leathery skin and membrane of this fruit are inedible, and therefore the seeds are the only part we consume.

What could be more appealing to the eyes and the appetite than the appearance of a pomegranate that has just been pulled apart?
The sight of the large cluster of seeds glistening like a crimson beehive makes my mouth water! But the taste of these juicy tidbits that explode with flavour is just the beginning of the benefits to eating this wonderful fruit.
The name pomegranate is derived from the Latin name granatum, meaning “fruit of many seeds.” The leathery skin and membrane of this fruit are inedible, and therefore the seeds are the only part we consume.

With the “Great Canadian Chili Cook-Off” planned for Wednesday, Oct. 29, the Fort Frances Chamber of Commerce is looking for one more ingredient to make the event a success—more chefs.
The deadline to sign up is this Friday (Oct. 17).
Chamber manager Dawn Booth said seven teams have registered so far while another five or so have expressed an interest.

Over the years, I have discovered many simple methods that will help to easily perfect the meals that we serve.
Some are so obvious, like a meat thermometer, it is bizarre when I come across a household that does not have one.
Always during the approach of traditional holidays like Thanksgiving, Christmas, and Easter, I seem to get bombarded with questions about how long a turkey should cook.
Although I appreciate the opportunity for helping people in the kitchen, the answer to me always seems so obvious that it is surprising that more people don’t already have the solution.