From the east coast to the west coast, from south to north, food is one of the ways Canadians share culture and bring our family traditions to life.
The jury’s shortlist is out, and now it’s up to you. Vote between now and March 31 at 11:59 p.m and you could win a $1,500 cash prize. Remember that you can increase your chances of winning by voting every day.
The three contest categories are:
- Young chefs (age 17 and under)
- Culinary artists (age 18 and older)
- Family table (family)
Young Chefs
In the young chefs category, five-year-old Roxane Mozoluk, who lives in Halifax, Nova Scotia wants everyone to try her Canadian chocolate spread (good on pancakes!). Sarnia’s Tiana Vallée has shared her great grandmother’s almond cake recipe and Iqaluit’s Arthur Lagacé takes inspiration from his grandmother’s recipe for Friday Night Shepherd’s Pie. Aline Borowiec’s cream pie recipe was a favourite of her great-grandmother Hélène and grandmother Jeanne. I must say, both of these pie recipes have caught my attention.
Culinary Artists
There’s a wonderful array of entries in the culinary artists category too. Linda Hickey hails from St. John’s, Newfoundland and Labrador, and her daughter-in-law’s Chicken Stew has enriched their family Christmases for the last 14 years. Jacques Watso, of Odanak, Quebec, shared a recipe for Sagamité Watso, a traditional soup with nine varieties of beans, leached corn, vegetables, secret spices, red deer meat and a soup bone from the culinary heritage of the Abenakis of Odanak. Dhanya Proulx, who lives in my hometown of Nelson, British Columbia, says that her Mandel Torte (Almond and Raspberry Pie) reminds her of her family in Quebec. Geneviève Ouellette of Rollo Bay, Prince Edward Island, loves to cook her Mémére Bernier’s Chicken fricot with Farfalles.
Family Table
Family table category entries include everything from soup to babka. Sony Din’s pho soup is a quick and satisfying Cambodian dish that her family in Saint-Hubert, Quebec, enjoys on Sundays. Luc J. Doucet of Dieppe, New Brunswick loves Cajun food and says that his Cajun scallops au gratin is a must-have dish for family dinners or meals with friends. Khaidher Hammami in Ponteix, Saskatchewan, dreams of Djerbian rice and tuna brick, a favourite Tunisian dish. Finally, Manitoba-based Jolene Neufeldt says that making Cinnamon Babka reminds her of her Baba, who recently passed away.
That babka looks delicious, and I’m keen to try it.
Catherine Fisher, blogger
