Sausage Making, Master Chefs and The Best of the Valley at Fraser Valley Food Show – September 14 – 16, 2012
On September 14-16, 2012, 15,000 people will gather at the Fraser Valley Food Show, presented by Born 3 Eggs, at the Tradex Trade and Exhibition Centre in Abbotsford to celebrate all things food related in the Fraser Valley and beyond.
The Fraser Valley Food Show will host the first Great Canadian Sausage Making Competition. Sausage making is a centuries-old tradition, and attendees will see both raw and cooked sausages appear in three competitive categories: Corporate Team Sausage Makers, Amateur Sausage Makers, and Professional Sausage Makers. Raw sausages will be cooked on-site for judges to taste, and judges will score Professionals according to initial and cooked presentations, taste and smell, and final appearance. Winners in each category win a $500 cash prize.
The winner of the 2011 CityTV Master Chef Competition was Romeo Oloresisimo, Executive Chef of the Kamloops Convention Centre and ORA Restaurant, who will return to defend his title at the 9th annual Iron Chef-style competition against 16 other chefs from across British Columbia on September 14-15. In this black box competition, each chef has 35 minutes to cook a dish using the ingredients from the black box. Dishes will be judged by members of the BC Chefs Association.
Attendees will enjoy offerings from over 100 exhibitors, and participate in the other featured areas: The Wine, Beer & Spirits Tasting Pavilion and Grapes & Hops Presentation Stage hosted by Just Here for the Beer and Kathleen Rake of Between the Vines, the Bite of the Valley Pavilion featuring samples from restaurants in and around the Fraser Valley, and Dairy Farmers of Canada Cheese Seminars.
The Fraser Valley Food Show takes place at the Tradex Trade and Exhibition Centre, 1190 Cornell Street, Abbotsford, BC, V2T 6H5. Tickets are $9 for adults.
Your admission includes access to:
- A multitude of food and cooking related exhibits
- Food Network Celebrity Cooking Stage
- Dairy Farmers of Canada Cheese Seminars
- Grapes & Hops Presentation Stage (adults only)
- Wine, Beer & Spirits Tasting Pavilion (adults only)
- Bite of The Valley Restaurant Pavilion
- Master Chef Competition (Iron Chef)
Highlights:
Bite of the Valley presented by Food Vancouver and JRFM 93.7
Here you will find the owners, chefs and servers of some of the Valley’s favorite restaurants serving up a dizzying array of cuisine, both local and international. Visit numerous restaurants in one afternoon or evening, taste their menu selections for only $1 to $4.00 per appetizer size portion, study their entire menu, talk to the chef and ask questions from the experts.
Come for lunch and stay for dinner! Eat in numerous restaurants at the same time!
When you visit The Fraser Valley Food Show you’ll discover the The Bite of the Valley, where local restaurants will be tantalizing your taste buds with appy-size offerings of their regular menu selections.
Restaurants, wineries and breweries participating at The Fraser Valley Food Showcharge a low price for their food and beverages (Maximum price is $4.00). Payment for these products is made by way of ‘Bite/Taste Tickets’ visitor may purchase from our ‘Bite/Taste Ticket’ Booth located by the entrance of the show. Tickets are 50 cents each and are sold in a sheet of 20 for $10 or a half sheet for $5.
2012 Bite of the Valley Participating Restaurants
- Wok Box Fresh Asian Kitchen
- An Indian Affair Restaurant
- Fresh Restaurant
- Duke of Dublin Olde Irish Pub
- Frankie’s Italian Kitchen
Citytv Master Chef Competition presented by BC Chefs Association
The ninth annual Citytv Master Chef Competition (Iron Chef style) was presented for the first time this year at the Fraser Valley Food Show. This competition has been a main attraction at eight previous EAT! Vancouver Festivals and is now presented here at the Fraser Valley Food Show on Sept 14 – 16, 2012 where 17 chefs from British Columbia will compete for the title in a head-to-head heated competition witnessed by an inquisitive audience.
Black box cooking competitions are considered the most challenging of culinary competitions because the food content of the boxes is not revealed prior to the event. The pressure of competing is compounded by the unknown ingredients. The chef has to accept the challenge of devising a main course from the Black Box by using only the foods the box contains. Once open, it’s up to the chef’s creative talents to come up with an innovative idea and prepare it in the 35 minute time allotted.
Competitors were judged by culinary professionals, on composition, creativity, correct preparations, service practicality, taste, proper utilization of ingredients, presentation and consistency. Distinguished members of the BC Chefs Association acted as the official judges during the three days of competitions: this year’s judges were Chef Sylvain Cuerrier, River Rock Casino, Chef Edgar Rahal, President, BC Chefs Association, Chef Paul Ho, Treasurer, BC Chefs Association, Chef Boban Kovachevich, Corporate Chef Executive Hotels, Chef Adrian Bernhard, Corporate Chef Canada Bread, Chef Anthony Munroe, Corporate Chef Intercity, Chef Winnie Lam Yardley, Corporate Chef Yen Bros and Chef Donald Gyurkovits, National President, CCFCC.
Great Canadian Sausage Making Competition
Sausage Making – Then
In the cold of the early Canadian winter, butchering was an annual affair. On the farm, the large animals raised for the family’s meat were killed, dressed out, and preserved in a number of ways. Heedful of the injunction to “use every part of the pig except the squeal,” and considering the real need to waste nothing, sausage-making put to use all the scraps and bits that were too small for salting and smoking. And it offered an opportunity to preserve delectable flavors for all manner of dining long-past the cool butchering season. Alice Ross, Food Historian.
And – Now
Sausage making continues to thrive throughout the country and especially robust in our own Fraser Valley with its rich heritage of European families who have transplanted the centuries old traditions of sausage making from the old country.
The Challenge: The Best Sausage in the Land
In its quest to discover the finest and tastiest sausage in the land, the Fraser Valley Food Show is inviting all sausage makers from far and wide to bring forth their creations and be discovered and branded The Best Sausage In The Land
Hours:
Friday, September 14 — 2-9pm
Saturday, September 15 — 10am-8pm
Sunday, September 16 — 10am-5pm
Where:
TRADEX – Fraser Valley Trade & Exhibition Centre
1190 Cornell Street, Abbotsford, BC V2T 6H5
For more information, please visit: http://www.fraservalleyfoodshow.com
