Program GuideThursday, April 18, 2013

The Competitors for 2013

9:30 a.m. Wesley Riedstra – Carman – Sweet Manitoban Cinnamon Bread

Wesley is presenting a Sweet Manitoban Cinnamon Bread, which his grandfather created and passed on to Wesley’s father. The cinnamon bread has been baked and sold at his family’s bakery and pastry shop for the past eight years. Wesley has been baking with his father for several years and has seen the sales for this product grow. He sees this product’s potential and is ready to further commercialize it so that he can sell it to specialty food stores throughout Manitoba. Contract: riedstrawesley@hotmail.com.

9:55 a.m. Shawn Sexsmith – Boreal Forest Production, The Pas – Fireweed Honey

Shawn has been producing and selling conventional honey at local farmers markets for eight years. In 2010, he experimented with producing honey from a Fireweed plant. He moved his bee hives to an isolated area in northern Manitoba where large stands of Fireweed had grown after a forest fire. The result is a speciality honey that has a rare aroma and flavour. Shawn now sells Fireweed honey at farmer’s markets in northern Manitoba, but hopes to expand his market to speciality food stores throughout the province. Contact: borealhoney@hotmail.com.

10:20 a.m. Mila Maximets – Solberry Inc., Winnipeg – Seabuckthorn Puree

Two years ago, Mila developed a seabuckthorn puree – a functional food containing 200 bio-available compounds. It is considered a nutritionally complete food that is loaded with vitamins, essential fatty acids, protein, plant sterols, minerals and fibre. Her 100 per cent, seabuckthorn puree is made from plants grown without pesticides, herbicides, fertilizer and no additives. This product is primarily targeted to health conscious consumers and is now sold in health food and speciality food stores in Winnipeg. Contact: mila@solberry.ca.

11:10 a.m. Corby Pearce – Evolve Specialty Catering, Winnipeg – Rhubarb Relish

Corby, a Culinary Arts graduate, is presenting a rhubarb relish that can be used on variety of foods from roast chicken to ice cream. His recipe is a family favourite that has been enjoyed for generations. Two years ago Corby decided to start making his Rhubarb Relish for his catering business, which caters to film, festival and theatre crews. Demand for his relish has increased and now Corby wants to further commercialize his product to sell to food service and specialty food stores. Contact: corby@evolvingcatering.com.

11:35 a.m. Sasanda Nilmalgoda – Runwanmal Spices, Winnipeg – Unroasted Curry Powder

With over 30 years experience making her own spice blends for family and friends, Sasanda launched Ruwanmal Spices in 2012 to commercialize two of her most popular curry blends: Sri-Lankan roasted and unroasted curry powders. The curry blends are designed to appeal to both vegetarians and non vegetarians. Her roasted curry powder is popular in meats while her unroasted is predominantly used in vegetable seasoning. However, both products are quite versatile and can be used in a variety of ways. Contact: ruwanmalspices@gmail.com.

The Great Manitoba Food Fight®

The Great Manitoba Food Fight® (GMFF) features Manitoba food entrepreneurs who have developed but not fully commercialized an innovative new food product and are looking to compete to win one of three product development and service award packages. These awards are designed to help the winning entrepreneurs accelerate their commercialization activities for their product.

Only 10 Manitoba entrepreneurs are chosen to compete in the Great Manitoba Food Fight® based on the scores they receive for their business plan. Food products will be judged by an expert panel. Finalists will compete for gold, silver and bronze product development and service award packages valued at approximately $10,000, $6,000 and $3,000.

GMFF is pleased to partner with the Assiniboine Community College’s Manitoba Institute of Culinary Arts (MICA) for the third consecutive year and to work with the faculty and culinary arts students on this year’s event. The culinary arts students were asked to pair up in teams to create a new recipe using each of the entrepreneur’s new food products as a significant ingredient or base. The student teams will compete to create a new recipe that will be reviewed by a panel of culinary judges and one team will win the title of Best New Product for 2013.

A business reception will be held after the GMFF (5:30 p.m. to 8:00 p.m.) at the Victoria Inn Imperial Ballroom in Brandon. Guests can sample both the competitor’s original products as well as the student teams’ new recipes – there will be 20 new products to try.

12:00 p.m. Bessie Hatzitrifonos – Bessie’s Best, St. Adolphe – Tzatziki Sauce

Bessie has created a line of all natural, dairy and gluten free Mediterranean dips and sauces for health conscious consumers. She currently sells her tzatziki sauce through the Stafford Street Kitchen and the St. Norbert Farmers Market. She wants to further commercialize her sauce to sell in grocery stores. If successful, she plans to use her award towards further research and development to expand her product shelf-life and nutritional labelling. Contract: bessie_h@hotmail.com.

1:25 p.m. Clinton Cavers – Haborside Farms, Pilot Mound – Pastured Pork Prosciutto

Clinton and his wife, Pamela, farm in southern Manitoba and raise grass-fed beef, pastured pork, pastured poultry and grass-fed lamb and goats. Everything they raise is processed in their on-farm meat shop. Four years ago, they decided to begin making healthy charcuterie products from the top quality pastured meats they raised on their farm. They are presenting their newest charcuterie product: pastured pork prosciutto which they are hoping to produce under a private label for a specialty food store in Manitoba. Contact: cpcavers@gmail.com.

1:50 p.m. Maria Van Leusden – Pia Variety Foods, Winnipeg – Basil Cashew Pesto

Maria has developed an all natural basil cashew pesto to be used on steaks, poultry, fish, pizza and in a variety of sauces. She currently sells her product at the St. Norbert and Pine Ridge Hollow farmer’s markets and in a hand full of local grocery and health food stores. Her goal is to further expand into the food service industry. If successful, she plans on using her award toward product shelf-life testing and creating a HACCP plan for her Basil Cashew Pesto. Contact: piapesto@mts.net.

2:40 p.m. Peter Fehr – Gourmet Inspirations, Winnipeg – Creamy Peppercorn Whiskey Sauce

Peter has developed a rich Creamy Peppercorn Whisky Sauce that was inspired by the central regions of France and has proven to invigorate the senses. It is best enjoyed when heated and served on grilled steak. Peter plans to sell his sauce in specialty food stores, gourmet meat shops, delicatessens and local farmers markets near Winnipeg throughout the summer. If successful, he plans on using his award to further refine his recipe and extend product shelf-life. Contract: info@gourmetinspirations.ca.

3:05 p.m. Glenda Hart – Canadian Birch Co., Grand Marais – Amber Birch Syrup

Glenda, and her husband Rory, have developed a rich golden Amber Birch Syrup which can be used to marinate meat and fish, or as a topping on cheese cake and ice cream. Glenda currently sells her syrup in specialty food stores such as Organza, De Luca’s Specialty Foods, the Almond Tree, Public Meats and online at foodiepages.com. If successful, she plans on using her award towards expanding the marketing and promotion of her product and creating a HACCP plan for their birch syrup. Contract: gnrhart@mymts.net.

The JudgesEntrepreneur Competition:

• Paolo De Luca, Purchasing and Sales Manager – Wholesale Division, De Luca’s Specialty Foods Cooking School and Restaurant Ltd., Winnipeg (www.deluca.ca)

• Nancy Brommell, Business Advisor, Women’s Enterprise Centre of Manitoba, Winnipeg (www.wecm.ca)

• Dr. Martin Scanlon, Professor, Department of Food Science, University of Manitoba, Winnipeg (www.umanitoba.ca/foodscience)

• Scot McTaggart, Owner, Fusion Grill Restaurant, Winnipeg (www.fusiongrill.mb.ca)

Student Competition:

• Jeremy Langemann, Executive Chef, The Fairmont – The Velvet Glove, Winnipeg (www.fairmont.com/winnipeg)

• Larry de Vries, Culinary Arts Instructor, Crocus Plains Regional Secondary School, Brandon

• Takashi Murakami, Executive Chef, St. Charles Country Club, Winnipeg (www.stcharlescountryclub.ca)

The ResultsWinners of the GMFF entrepreneur and student competitions will be announced and prize packages awarded during the GMFF business reception at the Victoria Inn’s Imperial Ballroom between 5:30 and 8:30 p.m.

Manitoba Institute of Culinary Arts (MICA)Assiniboine Community College’s Culinary Arts students and faculty were excited about leading the college in moving to its beautiful new campus on Brandon’s North Hill. The Culinary Arts program and the Hotel and Restaurant Management program opened the doors of the Manitoba Institute of Culinary Arts (MICA), a state-of-the-art educational facility, in September 2007. The site features heritage buildings, picturesque grounds, new and renovated classrooms and labs, a theatre, a leading-edge teaching kitchen and a 60-seat dining room.

The two-year Culinary Arts program offers a high level of interaction between students and instructors and lots of hands-on experience with in-class food preparation and community events. The annual Grey Owl dining event – Brandon’s most popular dining extravaganza – gives students valuable experience planning, preparing and serving food in a four-week, full-service, upscale restaurant that is sold out before opening day. The Culinary Arts program includes classroom work, community projects and industry-based competitions. More information is available at: www.assiniboine.net.

The Food Development Centre, in Portage la Prairie MB, can help steer your product through every stage of development, from initial research, product testing and production, to marketing. FDC’s scientists and food engineers can help you achieve high standards of food safety, quality and effi ciency as you develop and modify your products. The centre can also help you evaluate the consumer appeal and safety of your product using trained professionals and unbiased panellists.

FDC also has a complete pilot plant where clients can rent equipment and space to produce and package products for test markets. Companies can overcome potential diffi culties as they move from home-scale quantities to those needed for commercial production. Our pilot plant allows clients to generate revenue while building their business. The FDC’s services are available to individuals as well as to companies of all sizes. For more information, go to: www.manitoba.ca/agriculture/fdc.

Food Development Centre

Thank You for Joining the FightThe organizing committee would like to thank these partners for supporting the dream of innovative food entrepreneurs.

Growing Forward, a federal-provincial-territorial initiative (www.manitoba.ca/agriculture/growingforward)

Manitoba Starch Products (www.manitobastarch.com)

The Forks Market (www.theforks.com)

Westman Communications Group (www.westmancom.com)

Find Out MoreFor more information on The Great Manitoba Food FightTM, contact Manitoba Agriculture, Food and Rural Initiatives by visiting www.capturingopportunities.ca or calling 204-871-0491.

The Forks is an exquisite riverside a rac on in the heart of downtown featuring a wonderfully

eclec c market and a wide variety of restaurants and entertainment opportuni es - Winnipeg’s

most exci ng and culturally diverse venue!

www.theforks.com

Program GuideTuesday, April 24, 2012

The Forks is an exquisite riverside attraction in the heart of downtown featuring a wonderfully eclectic market and a wide variety of restaurants and entertainment opportunities - Winnipeg’s most exciting and culturally diverse venue!

www.theforks.com

The Food Development Centre (FDC), in

Portage la Prairie, can help steer food

products through every stage of development,

from initial research, product testing

and production, to marketing. FDC’s

scientists and food engineers can help

entrepreneurs achieve high standards of

food safety, quality and efficiency as they

develop and modify their products.

For more information, go to:

The centre can also help evaluate the consumer appeal and safety of a product using trained professionals and unbiased panellists. FDC also has a complete pilot plant where clients can rent equipment and space to produce and package products for test markets.

Entrepreneurs can overcome potential difficulties as they move from home-scale quantities to those needed for commercial production. FDC’s pilot plant allows clients to generate revenue while building their business. Services are available to individuals and companies of all sizes.

www.manitoba.ca/agriculture/fdc

8:30 a.m. MICA Grey Owl Room open for guests

9:00 – 9:30 a.m. Welcome/Introductions

9:30 – 9:53 a.m. Wesley Riedstra – Sweet Manitoban Cinnamon Bread

9:55 – 10:18 a.m. Shawn Sexsmith – Fireweed Honey

10:20 – 10:43 a.m. Mila Maximets – Seabuckthorn Puree

10:45 – 11:08 a.m. Break (Student Lounge)

11:10 – 11:33 a.m. Corby Pearce – Rhubarb Relish

11:35 – 11:58 a.m. Sasanda Nilmalgoda – Unroasted Curry Powder

12:00 – 12:23 p.m. Bessie Hatzitrifonos – Tzatziki Sauce

12:25 – 1:23 p.m. Lunch (Student Lounge)

1:25 – 1:48 p.m. Clinton Cavers – Pastured Pork Prosciutto

1:50 – 2:13 p.m. Maria Van Leusden – Basil Cashew Pesto

2:15 – 2:38 p.m. Break – (Student Lounge)

2:40 – 3:03 p.m. Peter Fehr – Creamy Peppercorn Whisky Sauce

3:05 – 3:28 p.m. Glenda Hart – Amber Birch Syrup

3:30 – 3:40 p.m. Wrap up – (MICA Grey Owl Room)

5:30 – 8:00 p.m. Business reception (Victoria Inn – Imperial Ballroom)

The Great Manitoba Food Fight – Entrepreneur Competition Event Day Schedule

11:40 – 11:53 a.m. Team #9: Mike Zacamiar / Johnathon Yanchycki - Tzatziki Sauce

11:55 – 12:08 p.m. Team #10: Charles Sehn / Katie Naylor – Sweet Manitoban Cinnamon Bread

12:10 – 12:25 p.m. Wrap up (MICA Theatre)

12:25 – 1:25 p.m. Lunch (Student Lounge)

5:30 – 8:00 p.m. Business reception (Victoria Inn – Imperial Ballroom)

The Great Manitoba Food Fight – Student Competition Event Day Schedule

Manitoba Institute of Culinary Arts (MICA)The Culinary Arts Program and the Hotel and Restaurant Management Program opened the doors of the Manitoba Institute of Culinary Arts (MICA), in September 2007. The site features heritage buildings, picturesque grounds, new and renovated classrooms and labs, a theatre, a leading-edge teaching kitchen and a 60-seat dining room.

The two-year Culinary Arts Program offers a high level of interaction between students and instructors and lots of hands-on experience with in-class food preparation and community events. The annual Grey Owl dining event – Brandon’s most popular dining extravaganza – gives students valuable experience planning, preparing and serving food in a four-week, full-service, upscale restaurant that is sold out before opening day. The program includes classroom work, community projects and industry-based competitions. More information is available at: www.assiniboine.net.

8:30 a.m. MICA Theatre open for guests

9:00 – 9:15 a.m. Welcome/Introductions

9:15 – 9:28 a.m. Team #1: Hannah Natrasony / Bryndal Patterson - Solberry Puree

9:30 – 9:43 a.m. Team #2: Rylan Lewis / Samantha Mulligan - Basil Cashew Pesto

9:45 – 9:58 a.m. Team #3: Pesila Aropio / Valdine Johannson - Unroasted Curry Powder

10:00 -10:13 a.m. Team #4: Jordan Dakers / Lenore Keisman – Amber Birch Syrup

10:15 – 10:28 a.m. Team #5: Bev Ann Watt - Mallette / Stephanie Brookes - Rhubarb Relish

10:30 – 10:43 a.m. Team #6: Jeff Chevalier / Kelsey Janssens – Creamy Peppercorn Whiskey Sauce

10:45 – 11:08 a.m. Break (Student Lounge)

11:10 – 11:23 a.m. Team #7: Justin Black / Maggi Delaurier – Pastured Pork Prosciutto

11:25 – 11:38 a.m. Team #8: Neil Carrick / Chris Murphy – Fireweed Honey

Prairie ShopworksFor all your welding fabrication

and repair needs, including signs and equipment.

Thank You for Joining the FightThe organizing committee would like to thank these partners for supporting the dream of innovative food entrepreneurs.

The Food Development Centre (www.gov.mb.ca/agriculture/fdc)Jet Label (www.jet-label.com)Victoria Inn Hotel and Conference Centre (www.vicinn.com)The Forks Market (www.theforks.com)Hummer ProductionsBuy Manitoba (www.buymanitobafoods.ca)PackEdge Designs (www.packedgedesigns.com)Manitoba Starch Products (www.manitobastarch.com)Prairie ShopworksD.A. Niels Gourmet Kitchenware www.danielsgourmetkitchenware.ca/site/Home.html)Safeway (www.safeway.ca)Royal Bank (www.royalbank.ca)De Luca’s Specialty Foods Cooking School and Restaurant Ltd. (www.deluca.ca)

For more information on The Great Manitoba Food Fight, go to: www.manitoba.ca/foodfight; or call

204-871-5015 in Portage la Prairie

Find Out More