8/6/2019 Iron Chef Winner

1/2

email: info@fortfrances.com ISSN 0834-6283 PAP No. 07429www.fortfrances.com

A N D R A I N Y L A K E H E R A L D

Fort Frances TimesFort Frances TimesWEDNESDAY, MARCH 10, 2010$1.19 plus 6 GST, $1.25 U.S. Printed in Canada Volume 116 Number 45

INSIDE

The annual CommunityChest benefit dinner held here Sunday evening onceagain was a success, raising$15,053 to continue to aidlocal families who need helpto cover medical costs.

But none of it could have happened without the hardwork of volunteers.

Benefit dinnerraises $15,000

The Nestor Falls WinterCarnival is being declared abig success by organizersafter running for its 28th yearthis past weekend.

I hope everyone had agood time, and I hope they

come back next year, saidHoward Dodd, a member ofthe Nestor Falls RecreationCommittee.

Nestor Fallscarnival a hit

The Muskie boys hockeyteam swept their way to St.Catharines.

After brooming the RedLake Rams in the best-of-threeNorWOSSA semi-finals, the black-and-gold did the sameto the Dryden Eagles in thefinal to advance to the all-Ontarios in St. Catharines onMarch 23-26.

Muskie boys offto all-Ontarios

See story on C1

See story on A5

See story on B3

Community effort key to doctor drive: GillonBy Duane HicksStaff writer

In response to a call from towncouncil to review how to improve physician recruitment and reten-tion here, the Rainy River FutureDevelopment Corp. has come backwith a report recommending manyideas.

And the message is loud andclear that co-operation and com-munity involvement are key if thetown wants to attract more doctorshere.

It is our opinion that the com-munity needs to become fully en-gaged in doctor recruitment andretention, said economic devel-opment officer Geoff Gillon, whodelivered the report to councilMonday night.

This engagement will involvethe commitment of staff and coun-cil time, additional funds, and aconscious effort to understand theintricacies of the recruitment pro-cess, he noted.

The result of such an effort is tomake the entire community aware

of the necessity of doctor recruit-ment, Gillon added.

I think its essential to all of usthat we have a full complement ofdoctors, he stressed. I think itsessential to all of us that those doc-tors are happy to be working andliving in the Town of Fort Francesand the Rainy River District.

Each and every member of thecommunity has a role, howeversmall, in highlighting the benefitsof living and working in Fort Fran-ces to any and all prospective phy-sicians and medical staff.

Gillon said he truly believes wemust work, as a community, to putour best foot forward.

It is highly-competitive outthere, he warned. We can onlydo so much as a small community.

But if we work together as acommunity, and we show prospec-tive physicians that we want them,and were prepared to supportthem, we have a very good chanceof attracting the younger doctors toour community.

One of the reports major rec-ommendations is for the existing

doctor recruitment and retentioncommittee to create an executivecommittee, which would consistof a representative from each ofthe Family Health Team, FamilyHealth Organization (Nelson Medi-cal Professional Corp.), Town ofFort Frances, and La VerendryeHospital.

The role of the executive com-mittee would be to set recruit-ment budgets, allocate resourcesand staffing, and report to partnersand the community on an annual

Amanda Dent held her daughter, Madelyn, asstudents in John Cousineaus Grade 1 class atSt. Michaels School said goodbye at the endof another session of the Roots of Empathyprogram Monday morning. Designed to pro-mote emotional literacy and prevent bullying,the program sees Madelyn visit the classroomevery few weeks and act as a teacher to thestudents, who get to observe her development

as well as talk about her feelings (and, in turn,their own feelings). The programwhich alsoruns in other schools throughout the districtis organized for St. Michaels by RochelleBird, the Aboriginal Healing and Wellness youth co-ordinator with the United NativeFriendship Centre here.

Peggy Revell photo

Learning empathy

Town to reviewSunny Covewedding policy

By Duane HicksStaff writer

The town will take another lookat allowing wedding receptions atSunny Cove Camp after La PlaceRendez-Vous owner Paul Noonantold council Monday evening thatthey shouldnt be competing withthe commercial sector.

Noonan said while he fully sup- ported the towns decision to ac-quire Sunny Cove Camp to ensureit continues to provide summer

camp experiences for youth anddevelop it into a site for localresidents and tourists to use, hewas dismayed to hear councilsdecision at its Feb. 22 meeting topermit weddings receptions there.

I am not sure what consultationtook place regarding this policy but I do know that I, as a FortFrances business owner who pro-vides wedding services, was notasked how this initiative would af-fect my business, he told council,clarifying hes not against weddingceremonies held there but cateredreceptions.

Noonan said there is a difference between demand and demon-strated need for these services atSunny Cove.

I do not feel the town is obli-gated to provide a service that isalready adequately being met byfacilities currently offered by local

businesses, as well as the arena,simply because the public wouldlike to hold receptions at SunnyCove, he noted.

Our banquet facilities as well asothers in the community, includ-ing the Legion, curling club, andarena, are nowhere near maxedout, so opening up an additionalfacility will only serve to negativelyimpact us, he warned.

Noonan said if the town wantsto generate revenue for the camp,there is a true demand for publiccamping sites along Rainy Lake,and that the town should considerthis in any long-term planning in-stead of generating revenue at the

expense of businesses which paytaxes and employ local residents(the Rendez-Vous employs morethan 50 full-time and part-timestaff year-round).

In discussions with some mem-bers of council and town manage-ment over the past two weeks,Noonan said some people had thenotion that facilities like the Ren-dez-Vous or Adventure Inn provide banquet services more for thehigher-end user.

This statement could not be fur-

ther from the truth, he stressed.We compete head-to-head withlocal caterers who provide thesame services at the Legion, curl-ing club, or arena.

Our prices are not dissimilarwhen you factor in our additionalinfrastructure costs, including our$25,000 per year sewer and water[bill], and municipal taxes.

We pay $125,000 in municipaltaxesthats $350 every day of the yearto the municipality, notedNoonan, adding that for larger re-ceptions, the Rendez-Vous waivesits facility fees.

The resolution council passedFeb. 22 indicated the wedding ser-vices would be done for a one-yeartrial, after which time they wouldbe evaluated.

But Noonan pointed out wed-dings often are booked one-and-a-half to two years in advance, soits not possible to have a trial yearwithout it impacting the followingyear.

As well, setting a precedent isdifficult to retreat from once it hasbeen set, he noted, adding, If youallow catered receptions to start atSunny Cove, you will find it twiceas hard to back away from thatposition next year as you would toreverse your decision now.

Noonan also said its no secretthe retail and business communityin Fort Frances is suffering due tothe downturn of the local econo-my.

The last thing we need is for

By Peggy RevellStaff writer

Combining locally-producedfoods with culinary creativity, itwas a Rainy River District chefwho captured the title of NorthernIron Chef over the weekend inThunder Bay.

It was an honour to even beasked to go, Ryan Parisien, culi-nary arts instructor for the SevenGenerations Education Institute,said about the competition thattook place in conjunction withthe Northern Food Connectionsconference March 4-6 at LakeheadUniversity, which brought togetherlocal producers and people in the

service industry.[Parisien] was the logical choice

because hes probably the onewhos doing the most when itcomes to catering with local foods,Rick Neilson, who sat on the con-ferences steering committee on be-half of the Rainy River Federationof Agriculture, noted in explainingthe decision to have Parisien repre-sent the district at the competition.

Parisien had catered for variousdistrict events in the past, such asthe summer harvest dinners, addedNeilson, and has made local foodinteresting, made [them] exciting.

Facing off against a team fromthe Kenora region and anotherrepresenting Thunder Bay on Fri-

day, Parisien said competitors had just an hour-and-a-half to prepare

an appetizer, a main course, anddessert while on a stageand just atwo-burner hot plate to cook with.

They also didnt know what in-gredients they were using until thevery start of the competition, headded.

So we open up the bag andthere was a lot of, kind of, pantryingredients that were locally-pro-duced and then preserved.

Except for a few potatoes, noneof the ingredients were fresh, Pa-risien recalled. Instead, there wereitems like a jar of pickled carrots,a bag of tea, honey, jam, smokedfish, and summer sausage.

I was kind of in shock whenI opened the bagI didnt know

what to do, he laughed.How do you mix pickled carrots

and tea?Teams also were all owed to bring

along three of their own secretingredients to use in the competi-tion. Parisien brought maple syrup,a spice bag, and wild rice whichwas produced locally at the SevenGenerations fall harvest.

The chefs also had access to apantry filled with standard cookingingredients.

So what was the winning meal?Parisiens appetizer was a roulade

made of smoked fish with summer

Local culinary instructor wins Iron Chef title

Please see Town, A10

Please see Local, A11

Please see Community, A10

290 Scott St. Fort Frances 274-6671

Incredible buy on a currentmodel year plasma TV!

58 Samsung Ultra Slim

Plasma HDTV (Model PN 58B850)

P

Reg.

Reg.

$$4,499

4,49900

00SaleSale $$1,8881,88800

00

SAV

AVE$2,61100

ONLY$799

FrigidaireWasher & Dryer

/PAIR

189 HWY 11-71, Fort Frances 274-4444

SpringPriceBreak! FTF530F FEQ332C

8/6/2019 Iron Chef Winner

2/2

Wednesday, March 10, 2010 FORT FRANCES TIMES A11

Rainy River Future Development Corporation

608 Scott Street

Fort Frances, ON P9A 1H6

Phone: 807-274-3276 Fax: 807-274-6989

CUSTOMER SERVICE CHALLENGE 2010

Want to know what your patrons thinkof your customer service?

ASK THEM!

RRFDCs mystery shoppers will help you capture this valuable feedback at no cost to you.

What do some past participants of the RRFDC Customer Service Challenge have to say?

Bill Gushulak, Fort Frances General Supply-- I believe good customer service is our No. 1

job. If there is a problem, the RRFDC Customer Service Challenge will help to identify it.

The feedback is the important part. Winning and free publicity is a bonus.

Jason Lilley, Northridge Funeral Home-- I feel that we receive great benet from the

RRFDC Customer Service Challenge. It helps to keep us on our toes, and we are always

looking for ways to improve. The feedback from the three shoppers is very helpful. It clearly

indicates our areas of weakness, and needs for improvement, as well as areas we excel in.

Cindy Allan, Celestes Hair Design-- The RRFDC Customer Service Challenge offers someinsight to ensure were giving people the best customer service we can. It gives me something

to go back to our staff and give them a pat on the back but also say, Here is where we can

improve.

It doesnt matter how big or small your business is, this opportunity is available to you

if your business is in the Rainy River District--from Mine Centre west to Rainy River,

north to Morson and Nestor Falls.

Call RRFDC at 274-3276 for more information,

or to sign up for the RRFDC Customer Service Challenge.

The deadline to sign up is March 19, 2010Let

s

make

aMacDONALD274-53211-800-465-7765

1324 Kings Hwy, Fort Frances, ON www.jimmacdonaldmotors.ca

*PST / G ST/ L ICENCING EXTRA.*PST/ GST/ LICENCING EXTRA.

MMaarrcchMhMaaddnnees

sss!!PRE-OWNE

DINVENTORYBLOWO

UT

NOBODYBEATSOURNOBODYBEATSOURSELECTIONANDPRICES!SELECTIONANDPRICES!

2009 PONTIAC G5 SEDANGM Rental Return Vehicle, Auto, Air, CD,

Balance of Warranty, 48MPG!!!. Stk #91229

2007 CHEV SILVERADO LTCREW CAB 4X4

Fully Loaded with Power Everything. OnStar, Autotrac,Low Kms and More. Balance of Warranty. Stk#00225

ONLY$10,995 ONLY$24,995

More from A1sausage and Gouda cheese ona sun-dried tomato and potatopuree.

His main course was a wild riceand Gouda cheese risotto, as wellas smoked fish wrapped in fry bread that then was fried. Thenusing honey and mustard, Parisiencreated a maple mustard glaze togo with it.

And yes, he did think of a wayto combine pickled carrots withtea.

I actually steeped the tea and

cooked the carrots in the tea withhoney, so we sort of had a sting-ing nettle glazed carrot, Parisienexplained.

Then for dessert, Parisien useditems like flour, oatmeal, andcornmeal from the pantry to cre-ate a crumble similar to thehoney oatmeal crunches that canbe found in some cereals.

On top of this crumble, he poured a stove top-made honeycustard, topping it off with a blackraspberry coulisa type of dessertsauce which he made from jam.

My idea was that I kind ofwanted to promote the spirit ofthis school [Seven Generations]and its program, so I kind of putan aboriginal twist on the meal,on the menu, Parisien said of thefinished product

The conference is basedaround locally-produced food, so

I thought it was only pertinentto add in local food thats been produced for centuries, he rea-soned.

But when it comes to creditfor the win, Parisien wants toshare it with the Seven Genera-tions culinary arts student CarrieAnn Brown, who was his assistant

throughout the competition.She did extremely well, I

couldnt have pulled it off without her, he lauded. I was really,really happy and very proud of[Brown] because she did reallywell and we worked really welltogether.

The competition and confer-

ence was excellent exposure forSeven Generation students to goout and see the next level, Pa-risien added.

It was a really good opportu-nity for her [Brown] to not onlyexperience the competition, butits really good as a chef to kind ofget known and for people to seewhat you can do, he remarked.

It kind of builds up peoplesconfidence in what youre goingto be doing in the future.

And having a student involvedin this win also follows the ac-complishments of the Seven Gen-erations culinary arts studentswho captured the Peoples Choiceaward at this years Great Ca-nadian Chili Cook-off here, headded.

[Parisien has] done a reallygood job, enthused Laura Hor-ton, director of post-secondary ed-ucation with Seven Generations.

Were just extremely, extreme-ly pleased that we have suchan exceptional chef to lead ourstudents, and how hes embracedtraditional Anishinaabe foods and brought them into the classroomand really challenged the youngpeople, too, she said.

To remember some of theirrecipes at home, and then lift itfrom just something they would have at home to a five-star cui-sine.

Now in its second year, the program currently has eight stu-dents enrolled and is open for ap- plications for September, Hortonnoted.

For those interested getting ataste of what the students are upto, the program is set to unveil apseudo-restaurant that will beopen Tuesdays and Thursdaysfrom 6-8 p.m. at the Seven Gen-

erations campus at Nanicost untilthe end of April (with the excep-tion of March Break).

Reservations are required,which can be made by contactingParisien at 274-8569.

But besides winning the titleof Northern Iron Chef, Parisiensaid much of the weekend confer-

ence was about raising awarenessof what local produce is avail-able.

It was trying to bridge the gap between local food producerssetting up a network betweenthem[selves], as well as the localchefs within the area, to give theman idea as to what is out there topurchase locally, he explained.

It was really a very good con-ference. There were a lot of dif-ferent workshops and events, andthey all went over really well,agreed Neilson, noting 12 out of

the 130 registered participantswere from Rainy River Districtand that the conference was spon-sored locally by the Rainy RiverFuture Development Corp.

One of the major achieve-ments would be the connectionsthat were made, echoed Neilson.Logically, in terms of what is inNorthwestern Ontario, [Rainy Riv-er District] has the majority of thefarm land and Thunder Bay hasthe majority of the population.

While all of Northwestern On-tario is important, Neilson saidonce producers have met theneeds of this district, the logicalmarket for growth is in ThunderBay.

There were some really goodconnections made at the confer-ence, he noted, such as through aspeed networking eventsimilarto speed datingwhere producers

and those in the service/cateringindustry quickly went around andmet each other in five-minute in-tervals.

Neilson, himself, moderateda workshop on wild foods, andthere also was a screening of afilm called Fresh, which had ahigh impact on those attending

the conference, he noted.First and foremost, I thought

it was fascinating the array ofdifferent products that are pro-duced locally between ThunderBay, Kenora, and Rainy RiverDistrict, Parisien said about theexperience.

Just about everything I order inright now from distributors out ofWinnipeg and Thunder Bay canbe found right here.

Theres wild boar, I founda rabbit supplier, theres eventrufflesreal truffles, he added,

noting these truffles cost $2,000/pound if ordered from France.Parisien said the conference al-

so gave those attending a glimpseinto what other regions have beendoing to set up local food net-works, citing the example of Wa-terloo, Ont., where the farmersmarket has been taken to anoth-er level, by creating distributioncentres which supply produce tolocal restaurants and hotels.

The biggest challenge beinga chef Ive found is if a networkisnt set up, I would almost haveto travel physically to the farmsand buy what I need, he said,referring to the current challengeof buying local food compared toordering by phone from distribu-tors out of Thunder Bay and Win-nipeg, and have the products heneeds arrive in 48 hours.

[So there] really is the need

for a network in our area in orderto bridge the gap between thefarmer and the chef, he stressed.

Its really just a matter of keep-ing on increasing the supply and,at the same time, building thecapacity of the producers to meetthe demand that were creating,said Neilson.

Press release

New requirements for the train-ing and testing of security guardsand private investigators workingin Ontario will establish higherprofessional standards.

A new basic Training and Test-ing Regulation, under the PrivateSecurity and Investigative Services

Act, 2005, will:starting April 15, 2010, require

those applying to become securityguards or private investigators who have not been issued a licencebefore this date to undergo a man-datory training program and passa test before they can be licensed;and

beginning July 16, 2010, re-quire existing security guard orprivate investigator licence-holdersto pass the mandatory test prior tothe expiry of their current licencein order to complete its renewal.

The act is the first update of private security legislation since1966, and has helped modernizethe industry by establishing a codeof ethics, setting standards for uni-forms and vehicles, and requiringall practitioners in the industry tobe trained and licensed.

This regulation will ensure that

everyone working in the privatesecurity industry has the trainingand skills needed to perform their job professionally and competent-ly, said Community Safety andCorrectional Services minister RickBartolucci.

It will help to inspire publicconfidence in the industry andsafeguard community safety, headded.

Privatesecurityindustryrevamped

Local culinary instructor wins Iron Chef title

Ryan Parisien, culinary artsinstructor for the SevenGenerations Education In-stitute, earned the title ofNorthern Iron Chef overthe weekend in ThunderBay. Peggy Revell photo