Fernie Foodies

The Fernie Women’s Resource Centre has been busy lately with a fundraiser that showcases the diversity of our community and will appeal to local foodies. Fernie Foodies, a cookbook that was the brain child of board member Judith Johansson, has taken on a life of its own since its inception.

“The number of local people who submitted recipes and offered to help out was phenomenal,” says assistant coordinator of the Women’s Centre, Lauren Fox. “The response was overwhelming and inspiring all at the same time!”

With over 40 contributors, the cookbook is a collection of recipes from local residents, including dignitaries like Mayor Cindy Corrigan and other City of Fernie councillors to chefs from some of Fernie’s best restaurants. Contributing restaurants include The Blue Toque, The Club House, Freshies, The Tea House, El Guapo, Loaf and a special contribution from chef Cory Sullivan of The Wood, a restaurant that originated in Fernie and is now located in Vancouver.

“This was a real community project,” says Fox. “With Angela Morgan contributing her art work for the cover, to Claris Media designing the cover and helping us find a publisher, and Sara Funk doing the layout, so many people helped out. Judith’s son Matthew, a professional photographer made some of the recipes and then photographed them for the book. The project was about raising funds and awareness for the centre and to get community involvement. I am confident we are going to achieve all three goals.”

Fernie Foodies will be on sale in November, available at the annual Christmas Craft Fair at the Fernie Community Centre and retailers around town. All proceeds go to the Fernie Women’s Centre.

To give you a sampling of what to expect in the cookbook, here is a recipe donated by none other than City of Fernie councillor and the Fernie Fix’s “answer guy” Kevin McIssac.

Slow Cooker Ribs
The secret to really great “falling off the bone” ribs is to slow cook _them - ideally in a wood-fired BBQ or smoker for about eight hours. However, if you don't have a wood-fired BBQ or smoker, you can still fake your way to killer ribs. And you can do it without boiling them, which by the way almost guarantees that the ribs will be awful. The secret is the slow cooker.

Ingredients:
2 racks of Beef Ribs (limited to what your slow cooker will hold)
1 cup apple cider
kosher salt
coarse ground pepper
1 cup of BBQ sauce
Method:
Fire up the BBQ and get it smoking hot. Rinse off and pat the ribs dry. Liberally sprinkle both sides with salt and pepper. Throw the ribs on the BBQ for a quick sear. I usually flip them twice and slather on the BBQ each time. You're not cooking them, your just searing the outside. This should take no more than 8 minutes total. Save the BBQ sauce. Take the ribs off and put them into the slow cooker. If your slow cooker is round like mine, just curl them around standing on edge. Add in the apple cider and pour the remaining BBQ sauce over the ribs. Turn the slow cooker to low and leave for 5 – 6 hours. You'll know they're done when you can pull a bone from the pot with no meat stuck to it. Just add finger bowl and bib.

Local Food News ~

Loaf Bakery, Cafè & Pizzeria ~ Kick back and enjoy a Loafers lunch at the bakery café. Throughout November, Loafers’ card holders will get 15% off the lunch menu from 12-3pm every Tuesday - Thursday, and also 5% off bread purchases. Just show your card when ordering.

The Curry Bowl ~ will be closed for maintenance and holidays from October 25 until November 18. They will be reopening on Friday November 19 with a brand new winter menu.

The Corner Pocket and Club House Restaurants ~ are pleased to announce they are both available throughout the last two weeks of November and all of December for Christmas parties, as well as corporate luncheons, dinners and functions.

Mezzaluna ~ The name "parmigiana" does not derive from the cheese “parmesan” but is the Italianization of the Sicilian dialectal word "parmiciana" which refers to the slats of wood which compose the central part of a shutter and overlap in the same manner as the slices of eggplant in the dish. At Mezzaluna their Chicken and Veggie Parm are the best sellers and are on special every Thursday starting mid-November for only $12.

Lizard Creek Lodge ~ The restaurant is currently closed until the ski season starts but they are taking bookings for private and catered Christmas Parties for November and December.

Cottonwood Tree ~ The Food coop order is now on the 1st of every month. November sale items include: bulk almonds, quinoa, rice, millet as well as Mary’s gluten free stick and twigs and Emergen C 30 packet boxes. New items in the store are Organic Raw Bulk Pumpkin Seeds, Food for Life gluten free raisin pecan bread, rice almond bread, and granola amd Endangered Species Gluten Free Chocolate Bars who donate 10% of their net profit to help support species, habitat and humanity.

The Fernie Hotel ~ This heritage pub built in the early 1900s serves pub-style food and every Saturday night you can buy a 16oz steak for the price of an 8oz. On Mondays they feature Chicken Schnitzel and in November it’s Thai Tuesdays. The Fernie is a great place to watch international sporting events and they are known for their weekly, Friday night Meat Draw raffle.

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