Mad for Marmalade 2015

Mad for Marmalade 2015

 

Mad for Marmalade Report
The 8th annual Mad for Marmalade, Crazy for Citrus! event, held in partnership with Fort York Historic Site, was a great success. All but one of the 80 available tickets were sold, and the full house was tantalized and delighted by the numerous insights into (and tastes of) Italian citrus traditions. They were also treated to a cavalcade of door prizes and swag bag goodies collected by Elizabeth Baird, including the much coveted Grand Door Prize: a 14-cup Cuisinart food processor, graciously provided by Conair.

Other competition and door prizes were contributed by AMC Canada, Bernardin Canada, Canadian Living, Cineplex, Dove Canada, HarperCollins Canada, Natural Delights Fresh Medjool Dates, Penguin Random House Canada, Robert Rose, Truvia and Whitecap Books.

The swag bags were filled by generous contributions from the Association of Italian Chefs of Canada, Bernardin Canada, Canadian Living, Edible Toronto, Florida Grapefruit, Jaffa “Sweeties”, Madeleines, Cherry PIe & Ice Cream, Meaty Meats, Numage Trading Inc. and Tetley Tea.

The day was a labour of love by an army of citrus lovers, including the organizing committee, made up of Fort York Program Officer and CHC Co-Founder Bridget Wranich, CHC Program Chair Luisa Giacometti, CHC’s Michael Elliot, who emceed the event, Marmalade Competition Chair Sarah Hood, Fort York Administrative Coordinator Kelly Nesbitt, Fort York’s Cheryl Dilisi, Graphic designer and photographer Mark D’Aguilar and photography assistant Jenk Onuk.

They were ably assisted by volunteers Duane Edward Anderson, Kim Antonius-Peabody, Anya Craig, Nancy Gyokeres, Sylvia Lovegren, Fiona Lucas, Gillian Sutcliffe, Mary Ann Slowka and Susan Tabur.

Workshops were presented by Elizabeth Baird, Chef Gianni Ceschia, Joanne Girimonte, Teresa Gorys, Chef Gabiele Paganelli, Emily Richards, Mya Sangster and Chef Giovanni Scarchilli, followed by a delicious citrus-themed Italian lunch prepared by the Association of Italian Chefs of Canada and the Culinary Studio. Dessert and refreshments were researched and prepared by Bridget Wranich and Fort York Volunteer Historic Cooks Elizabeth Baird, Brenda Dalglish, Joan Derblich, John Hammond, Ellen Johnstone, Rosemary Kovac, Peggy Mooney, Sherri Murphy, Mya Sangster, Emma Vincent.

During and after the meal, participants were treated to talks of both a romantic and practical nature from Fina Scroppo, Loretta Gatto-White, Executive Chef Gino Marchetti (Restaurante Boccaccio) and Mya Sangster.

   

COMPETITION WINNERS

  • Judges: Tom Boyd, Charmian Christie, Kyla Eaglesham, Christine Manning, Dana McCauley, Marilyn Rootham, Joanna Sable and Yvonne Tremblay

Pure Seville Orange Marmalade

  • 1st place ribbon: Mary Mucio: Seville orange marmalade
  • 2nd place ribbon: Patric Forbes: Seville orange marmalade
  • No 3rd place ribbon awarded

Citrus Marmalade

  • 1st place& Best in Show: Mark D’Aguilar’s Seville orange, quince and star anise marmalade
  • 2nd place: Duane Edward Anderson’s blood orange marmalade
  • 3rd place: Moira Sanders’s Cara Cara and ginger marmalade

Citrus Preserves

  • 1st place: Genevieve Shave’s Scotch marmalade
  • 2nd place: Peter Denton’s Christmas cranberry marmalade
  • 3rd place: Lisette Mallet’s brandied processor grapefruit marmalade

Baking With Marmalade

  • 1st place: Sherry Murphy’s crostata di marmellata albicocche e aurancia
  • 2nd place: Moira Sanders’ orange pistachio baklava
  • 3rd place: Diane Vachon’s orange and white marmalade cream cake

Saturday, February 21, 2015,  10 a.m. to 4:30 p.m (doors open at 9:30am)

The CHC is excited to partner with Fort York National Historic (250 Fort York Boulevard, Toronto) for our eighth annual celebration of marmalade and all things citrus. This year’s event will have an Italian flavour. Enjoy marmalade- and citrus-themed workshops, lunch, tastings and a marketplace, and be sure to enter the Marmalade Competition. Your ticket includes a tour of Fort York.

Pre-registration required. $50+HST. For more information call 416-392-7503. Registration for this event is now closed.

Prizes & Sponsors

1 M4M-Sponsor-Sign_2015

The CHC and Fort York National Historic Site would like to thank the generosity of all their sponsors who have made these prizes and this event possible:

–Grand door prize is the 14 cup Cuisinart Food Processor from Conair.

Sponsors: Paese Mio, Bernardin Canada, AMC Canada, Edible Toronto, Harper Collins Canada, Canadian Living Magazine, Natural Delights Dates, Meaty Meats, Penguin Random House Canada, Dove Canada, Truvia, Whitecap Books, Robert Rose,

The CHC and Fort York National Historic Site would also like to thank the Association of Italian Chefs of Canada & The Culinary Studio for their invaluable contribution the the programming and their participation in this year’s Mad for Marmalade.

Marmalade Competition

Are you a champion marmalade maker? Or do you make delicious marmalade based baking? If so make sure to enter the Marmalade Competition using the form below in the following categories. (Entry eligibility to be determined on the day of the competition by Culinary Historians’ competition co-ordinator Sarah Hood.)

  1. Pure Seville Marmalade
  2. Citrus Marmalade
  3. Citrus Preserves
  4. Baking with Marmalade

2015 Marmalade Competition Forms (pdf)

Speakers

  • Fina Scroppo (The Healthy Italian) is an award-winning writer and editor. She has one of the most diversified backgrounds in the publishing business with more than 20 years of experience as an editor, writer, researcher and consultant for magazines, books and special-interest publications. There are few topics that she hasn’t covered, but the ones she loves the most are food and nutrition. Now she’s merging her journalism experience with a lifelong passion for cooking.

 

  • Loretta Gatto-White is the co-editor of the anthology Italian Canadians at Table, a Narrative Feast in Five Courses, (2013 by Guernica Editions, Toronto). She will be reading from her essay  ‘Where the Lemon Trees Bloom’, about the origins of gelato , lemons/lemon gelato, cafes and dining alfresco in Toronto.

 

Lunchtime Demonstration

  • How to make Limoncello – (Gino Marchetti, is executive chef of Ristorante Boccaccio. Chef Marchetti, is classically trained and studied at the famed Villa Santa Maria school in Italy.) Chef Marchetti will show us how lemon, alcohol, water and sugar creates a delectable aperitif or digestive for the palate during our lunch and will finish off with a refreshing taste of limoncello.

 

Workshops

We have a host of exciting workshops on offer at this year’s Mad…

  • Northern  and Southern use of citrus in recipes  (Since arriving in Canada in 1979 Gianni Ceschia has held Executive Chef and Chef positions in several restaurants and catering companies in the greater Toronto area. Gianni, owner/operator of the Culinary Studio since 1999, is known for having founded the Country Kitchen Catering in Woodbridge in 1986.) The citrus flavours of the south were brought to the north through migration. Gianni will show us two recipes (and there will be some participation involved) that will highlight the similarities and differences of the two sides of Italy’s love of food.
    There will be a northern delicacy of chicken piccata al limone and a southern dish of citrus flavoured meat rolls. Limited to 15.

 

  • How to make Italian ice cream with lemon and orange. (Chef Paganelli’s inspiration came from his enjoyment of “mamma’s” cooking. Growing up and working beside his mother in the small family business of gastronomy at the age of fifteen, his passion of Northern Italian cuisine flourished and he eventually opened his own restaurant. Gabriele has trained in Bologna and devoted himself to the art of cooking. He owns Romagna Mia restaurant and is the recipient of numerous culinary awards.)
    Italian ice cream has a long history with origins in China and the Arab world. Chef Paganelli will be recounting the history of this treat and showing us how to make refreshing ice cream without cream or milk. Limited to 15.

 

  • Citrus Biscotti (Teresa Gorys has been a pastry maker for many years and knows her Italian sweets. She is the owner of Sweet Obsessions.) Teresa will be showing us the Italian art of making delicious citrus biscotti. This is a hands on workshop so come prepared to participate. Limited to 10.

 

  • Learn How to Make Organic Citrus Pollo Al Mattone! (Joanne Girimonte, co-founder and President of Meaty Meats (www.meatymeats.com) Joanne’s recipes have been enjoyed by millions over the past 30 years in her various roles developing delectable meat dishes.) Learn how to make her grandmother’s century old Calabrian Pollo Al Mattone recipe! Calabria, the region of Italy renowned for its hot sun, mix of arid and lush terrain, and cool seas will be the influence for the flavours in this succulent dish. Each participant will prepare the perfect seasoning rub for use with their own complimentary Meaty Meats Organic Chicken Breast to re-create the Pollo Al Mattone recipe at home! The workshop concludes with participants sampling the delectable Pollo in all its glory!Participants will learn directly from her the history, techniques, and insights on how to prepare one of the most under-appreciated and ancient Italian dishes.  Please note this workshop is now full.

 

  • Panpepato (Elizabeth Baird, Marmalade Enthusiast and Volunteer Historic Cook, Fort York National Historic Site.) Fruitcake…only from Great Britain and the Commonwealth? Think again. From Italy, an everything-in – almonds, walnuts, honey, wine, golden raisins, candied fruit, chocolate, pepper, sweet spices and lots of fresh orange peel in what could be described as the “ultissimo” fruitcake. Panpepato. A chic year-round treat, as good with an espresso as a shot of something to make you giddy. Participation class with tasting and take-home. Ingredients and equipment supplied. Limited to eight. Please note this workshop is now full.

 

  • Crostata di Marmellata (Emily Richards, Professional Home Economist and Food Writer who has taken her love of food from restaurant and test kitchens to television and teaching kitchens. Her latest cookbook “Per La Famiglia” (May 2015) celebrates her Italian heritage and love of food and family.)Emily shares her family recipe in this workshop for this traditional jam tart known for its simple crust that after baking gets softer and richer with flavour. An impressive dessert to make for family and friends. Ingredients and equipment supplied. Limited to eight.  Please note this workshop is now full.

 

  • Orange Cheesecakes (Mya Sangster, Volunteer Historic Cook, Fort York National Historic Site, Culinary Historian.) Join Mya in the 1826 Officers Mess Kitchen for an intimate hands-on workshop. Using an original recipe for Orange Cheesecakes (which are not cake at all, but instead a kind of tart) learn the history and the traditional techniques to make this most curious “cake”. Ingredients and equipment supplied. Limited to eight. Please note this workshop is now full.

 

  • Italian marmalades (Giovanni Scarchilli has been a professional chef for over 25 years and is currently the President of the Association of Italian chefs . He is also owner of Mt Vesuvio restaurant in Brampton.)
    Giovanni will be showing how to make Italian marmalades with tangerines, oranges and lemons and lemons and honey. In Italy, jam – marmellata or confettura – is a tradition found all over the peninsula. It’s usually eaten for breakfast on fette biscottate or turned into crostata (jam tart). Marmellata di limoni is made most notably where you find profuse amounts of lemons, such as along Campania’s Amalfi coast, where the lemons grow larger and sweeter than anywhere else, and Sicily, where lemons have been growing since the Middle Ages, one of the many exotic and beautiful things brought to the island from the Middle East when it was an Arabic island. Please note this workshop is now full.

 

Volunteering 

(Please note that ONLY members in good standing of the Culinary Historians of Canada may volunteer)

We are looking for CHC members to volunteer for set-up and take-down on the day of the event itself, as well as from 1 to 4 p.m. on the Friday before, when we’ll be preparing the workshop areas and setting tables in the Blue Barracks and preparing gift packages for 100 people. All volunteers will receive free admission to the events, but will be asked to pay for their lunch. If you are interested in helping out, please contact Michael Elliott at michael@culinaryhistorians.ca.