FORT FRANCES—The first-annual Rainy River District Harvest Dinner, held Saturday night at the Kitchen Creek Golf Club, not only showcased local foods, but also celebrated the “food milestones” that have been reached in the area.
Kim Cornell, director of the Clover Valley Farmers’ Market in Fort Frances, spoke prior to the meal about some of these milestones.
“It really just shows how much we can achieve if we put our minds to it,” he stressed, noting the milestones start in the 1940s when the Loweys began growing and marketing produce in the district.
Cornell said this was followed by the Gerber family in the 1960s, who also began to market produce. Although advised to raise beef, they realized the area was in need of local vegetables.
When Trish Neilson became president of the Rainy River Federation of Agriculture in 2004, Cornell noted she held a brainstorming meeting to determine the future of agricultural in the district.
“And do you know what was one of the main things discussed?” he asked the 75 people on hand for the dinner. “Bringing local food to the forefront.
“And we’ve been slowly creeping towards getting that job done ever since.”
Cornell indicated the Clover Valley Farmers’ Market opened in 1993 and now several of the original stakeholders are marketing their products on a regional basis in Kenora, Sioux Lookout, and Atikokan.
Then in 2006, Cornell said there was another push towards food localism by Jarrod Gunn-McQuillan, a former dietitian with the Northwestern Health Unit.
He helped to establish a food council, a brochure highlighting foods in the area, and the idea of a local food event, such as the harvest dinner.
“So we’re here to celebrate all we have accomplished as a community,” Cornell enthused.
“And we have to keep it moving forward,” he stressed. “I know we can achieve an abattoir. The challenge will be combining the political clout with the desire to build greater economic success.”
Christine Denby, president of the Fort Frances Chamber of Commerce, and Russ Fortier, chair of the Rainy River Future Development Corp., also addressed the crowd since the dinner was sponsored in part by these two organizations, as well as the Clover Valley Farmers’ Market.
“It went amazingly well,” enthused Rural Agriculture co-ordinator Jeannette Cawston, who helped to plan the inaugural event.
“We knew it was opportunity to showcase exactly what could be done with the products within our own agriculture community as an example,” she added.
“Just having Parisien Food Services do it up like a four-season restaurant, it was just amazing.”
Cawston also said the response towards the evening was extremely positive.
“I even had one guest say he felt like he was on a cruise ship,” she remarked. “It was a small, intimate, high-end event.”
Before each dish of the extravagant five-course meal was presented, Josh Phillips, the Clover Valley Farmers’ Market agri-food marketing intern, gave a brief overview of the local products used.
“That way if you sample something delicious . . . you’ll know where to find it next time,” Phillips remarked, adding chef Ryan Parisien had prepared some excellent dishes.
“He’s been very excited to work on this project and he has put a lot of enthusiasm into the meal,” Phillips stressed.
He added it’s a demonstration of the versatility of local foods—meals that are realistic, but also show a certain sophistication and elegance.
The appetizer presented was bison rouladen on field greens with wild berries, goat cheese, and a balsamic reduction, followed by maple-roasted butternut squash soup with pimento coulis.
The fish course featured walleye feuillete with saffron sauce and beet puree.
The main entrée offered a trio of meat presentations, including French pork loin with smoked apple chutney, classic filet mignon with sauce bordelaise, and peppered escaloped of elk tenderloin.
For dessert, amaretto crème brulé was served with fresh berries.
“It was prepared exquisitely,” Cawston enthused. “The aim is also to put the idea into proprietors of local restaurants that they can access bison, elk, tenderloin, and the like right here in the community.
“We’re hoping they’ll begin ordering from the local agricultural producers.”
Cawston added local foods are more safe and nutritious—and you know where they are coming from.
“If you want, you can go and see where it’s produced, whereas you can’t with a lot of food you buy from national stores. You’re not sure where it comes from,” she noted.
Recipes for the dishes presented during the harvest dinner are expected to be posted on www.rrfdc.on.ca within the next few weeks.
Cawston also explained buying within the district benefits the environment since food does not have to travel long distances, which increases air pollution.
“By encouraging district residents to buy locally, they are helping preserve the strength and character of our agriculture community for our children and grandchildren,” she stated.
For these reasons, said Cawston, they will be planning a similar event for sometime next year, complete with beautiful decorations and entertainment, which was provided this year by Myron Hawrylak, Katherine Williams, and Brian Tolley.
Following dinner, local MP Ken Boshcoff, the keynote speaker, offered some words about local foods and the agriculture community in Rainy River District.
“This really is a true harvest celebration,” he stressed. “It takes a lot of hard work, but what a delicious and nutritious meal.”
He noted the nutrition element of local foods has caught the attention of people across the country. He addressed the issue that foods coming from outside of Canada should follow the same regulations as those produced in Canada.
“It shows that finally people understand there is a need for safe, nutritious, reliable products. The message is very clear and resonating across the country,” Boshcoff said.
“And that’s largely due to people like yourselves who have helped me to understand these lessons.”
He explained for a lot of the imported products, it’s not known what’s in them.
“It’s very spooky what’s coming across, so we got a job to do,” Boshcoff remarked. “It’s always going to be an exercise to make Ottawa understand what’s happening out here. That we should be supporting family or independent farms.”
He added what we have is as qualitative as you can get. And you can’t get it in the big cities.
“Let’s impress upon people that a milkshake should have real milk and a butter tart should contain real butter,” Boshcoff said, adding he believes many of the political parties are understanding this.
“I can only help you if you help me,” he continued. “You guys should get all the credit. We would never have gotten here otherwise. . . .
“When I see what’s going on here, I’m very impressed. Let’s continue to celebrate how much has been achieved.”
The dinner was prepared by Parisien Food Service. The local products for the evening’s menu were purchased from the following producers:
•North End Farms in Rainy River (bison);
•Cornell Farms in Devlin (beef);
•Rainy River Elk Company in Devlin (elk);
•Sunrise Meat and Sausage in Barwick (pork);
•Blaine Tucker in Fort Frances (walleye);
•Lowey’s Greenhouse and Market Gardens in Alberton (produce and décor);
•Nighswander Home Baking in Barwick (dinner rolls);
•Seven Bends Honey Farm in Barwick (honey and mushrooms); and
•Pelee Island Winery (donated the wine).
(Fort Frances Times)
Fort Frances Times
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