Punchless Punch Contest
Posted by John Malloy on 05/06/2010
Grey Bruce Residents are invited to participate in a Punchless Punch Contest sponsored by the Grey Bruce Agriculture & Culinary Association.
All punches must use locally available ingredients – so no citrus or mango! As Punchless implies, no alcohol to be used. (Complete contest details below.) All recipes received by the contest close May 15 will be reviewed against the rules. Those meeting the criteria will be made in a professional kitchen and three winners will be chosen. Best punch overall, best fruit punch and best vegetable punch. The winners will be announced and featured at the Wiarton Field to Fork Feast May 30.
Publication of the recipes is being investigated.
Submit recipes to apickles@greybruceaca.com with Punchless Punch in the subject line or fax to 519-538-5493 by May 15, 2010.
Rules:
1. All ingredients must be locally grown and available in Grey Bruce. Exceptions would be addition of carbonated drinks (made in Ontario preferred).
2. Fresh or frozen or otherwise preserved local produce may be used.
3. Local crushed frozen strawberries and local pitted cherries are available, as well as apples. Carrots, garlic, greens and more are available.
4. Ingredients that are locally grown in Grey Bruce in season but not necessarily available in May, may be used in the recipes. E.g. blueberries, tomatoes.
5. All recipes to be submitted by e-mail or fax (typewritten a must) by end of day Saturday May 15. Date on the e-mail or fax will be confirmation of timely receipt.
6. Three winners to be chosen: Best overall, best fruit and best vegetable.
7. Prizes will be awarded to the three winners. A grand prize for the best overall punch and equal first prizes to the best fruit and best vegetable punches.
8. Winners announced and their punches featured at the Wiarton Field to Fork Feast, May 30, 2010.
9. All recipes are deemed publishable by the Grey Bruce Agriculture & Culinary Association and the recipe booklet may be sold with no remuneration to the creators of the recipes.
10. All creators will be credited in the said publication if produced.
11. All ingredients must be locally grown and available in Grey Bruce. Exceptions would be addition of carbonated drinks (made in Ontario preferred).
12. Fresh or frozen or otherwise preserved local produce may be used.
13. Local crushed frozen strawberries and local pitted cherries are available, as well as apples. Carrots, garlic, greens and more are available.
14. Ingredients that are locally grown in Grey Bruce in season but not necessarily available in May, may be used in the recipes. E.g. blueberries, tomatoes.
15. All recipes to be submitted by e-mail or fax (typewritten a must) by end of day Saturday May 15. Date on the e-mail or fax will be confirmation of timely receipt.
16. Three winners to be chosen: Best overall, best fruit and best vegetable.
17. Prizes will be awarded to the three winners. A grand prize for the best overall punch and equal first prizes to the best fruit and best vegetable punches.
18. Winners announced and their punches featured at the Wiarton Field to Fork Feast, May 30, 2010.
19. All recipes are deemed publishable by the Grey Bruce Agriculture & Culinary Association and the recipe booklet may be sold with no remuneration to the creators of the recipes.
20. All creators will be credited in the said publication if produced.
For information:
Ann Pickles
Grey Bruce Agriculture & Culinary Association
226-668-0020
apickles@greybruceaca.com
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