Bert Thom Culinary Genius – Mary Cook News Archives 1980

CLIPPED FROM

The Ottawa Citizen
Ottawa, Ontario, Canada
03 Sep 1980, Wed  •  Page 3

 

 

EDITH E. MUNRO

Entered into rest at the residence, of her daughter, Mrs. George W. Jones, 321 Ottawa St., Almonte, Ontario, on Tuesday, November 21, 1972, Edith Ethel Thompson, widow of David Munro. Born in Lanark Township on August 13, 1884, she was the last surviving member of the family of John Thompson and Mary Bain. Deceased sisters and brothers were; Martha Jane, Thomas, Daniel John, James, Welland, Laura, (Mrs. James Affleck) and Hilton. Endowed with a beautiful voice, she was a member of the Rosetta Church choir, while her sister Laura played the organ. On September 29, 1909, Edith married David Munro; they farmed on the third line of Ramsay Township. Mrs. Munro was an active member of the W.I. Her faith and outlook in living a life were such that she was always aware of others and anxious to render assistance in times of distress beyond the call of personal duty. Upon retirement in the Spring of 1952. Mr. and Mrs. Munro moved to the farm of their son-in-law and daughter, Mr. and Mrs. Gordon Thom. From 1962 on, she spent her remaining years with her daughter Ila. She is survived by daughters Ila (Mrs. George W. Jones), Almonte; Kathleen (Mrs. Gordon Thom), R.R. 2, Almonte; and Lottie (Mrs. Wilbert Belford), Pakenham; and one son, D. Raymond, Toronto; also seven grandchildren and one great-grandchild. Her husband and one son, Hilton Elswood, predeceased her. Funeral services were conducted by the Rev. R. V. Brown, Almonte Baptist Church, from the Comba Funeral Home, with Mr. Charles Tate rendering the solo “How great thou art.” Interment Clayton United Cemetery. Pallbearers were five grandsons; Bill Belford, David Thom, Donald Thom, Mac Thom and Bert Thom, and a former neighbour’s son, Charles Rath. The messages of sympathy, floral tributes and donations to the Bible Society and Heart Fund were an expression of the esteem in which she was held.

Mary Cook Archives

Mary and Walter Swinwood — Mary Cook News Archives 1981

The Evolution of the Women’s Institute — Mary Cook News Archives 1982

Bob Sadler’s Boat Rides –Mary Cook News Archives 1982

Carleton Place Ladies Auxiliary — Chamber of Commerce 1987– Mary Cook Archives

It’s Hard for Women to get into Office in Carleton Place — 1974 –Mary Cook

Mary Cook Archives —Philip Mailey — January 25 1983

Carleton Place a place for Mad Scientists! Mary Cook News Archives 1983

Mary Cook Archives — Rifle Ranges and Nursery Schools — September 1980

Mary Cook News Archives — The Wool Industry 1982

The Moldowans —- Mary Cook News Archives 1982

Who Stole the Cookies from the Cookie Jar? Pastry Chef Ben White

GAPS Gluten-Free Chocolate Chip Cookies
Ingredients:

1 ¾ almond flour
¼ cup vanilla honey or (¼ honey + 1 tsp vanilla)
¾ cup homemade chocolate chips (use this recipe, non-GAPSters can use Enjoy Life Chocolate Chips)
¼ cup butter or coconut oil (softened)
¼ tsp unrefined sea salt (where to buy sea salt)
¼ tsp baking soda
Directions:

Preheat oven to 350 degrees.
Line cookie sheet with unbleached parchment paper.
Mix all ingredients together in one bowl (except chocolate chips).
Add in chocolate chips.
Scoop out 1 tablespoon cookie dough with a spoon (I use a measuring spoon) and place on the prepared cookie sheet. Keep 3 inches of space between each cookie. Press down slightly to flatten the cookie.
Bake for 6-10 minutes. The cookie should just be a little golden brown on the bottom. Do not over cook!
Cool for 10 minutes on the cookie sheet (or else they will be too soft to pick up). These cookies should stay soft when cool.
Eat with a smile!
*Store leftovers in a container for 1 week or the fridge for a few weeks.

Some of you know Ben White as Blair and Teri White’s son. A few of you recognize him as the nephew of Bill and Bob White. I know him because he is my neighbour, Joyce White’s grandson. It doesn’t matter how you met him, you should be aware that the fourteen year old High-Schooler is an up and coming triple threat to the Food Network chefs.

Ben and his brother Emmett share my Celiac disease, so all Ben’s recipes are gluten-free. His Mother has also set up a Facebook page called Go Gluten Free so everyone can share their gluten free recipes. As he told his father, local plumber, Blair White,

“Dad, you fix peoples pipes, I fix up people’s tastebuds

Gluten Free Belgian Waffles

Cooking With Ben White — Gluten Free Deep Fried Pickles

Ben White — Lord of the Gluten Free Onion Rings

Homemade Reese’s Peanut Butter Cups

Gluten Free Red Cherry Licorice

Gluten Free -KFC Fried Chicken

Chef Ben White Goes Corny

Chef Ben White’s Trip to A Little Piece of Asia — Gluten Free Chicken Balls

Gluten Free Corn Dogs and the Old Carleton Place Alligator Hole –Chef Ben White

Take That Winter! — BBQ Chicken — By Chef Dusty Pettes from Ballygiblins

I love me some  BBQ chicken. One of my most favourite go to BBQ meals would have to be to be some nice fresh and juicy BBQ chicken drumsticks and thighs with some (sweet) potato salad, fresh fruit and of course a few beers.  One of the best ways to get your chicken to retain the moisture when using a dry heat cooking method is using a simple brine. Make it up a few hours ahead of time and then when you are ready to eat the chicken will be nicely brined and this will help keep the chicken moist on the grill. BBQ chicken Time!!! Ingredients Brine: 2 quarts water 2 tablespoons kosher salt 1/4 cup brown sugar 2 garlic cloves, smashed with the side of a large knife 4 sprigs fresh thyme 6 chicken legs and thighs, still connected, bone in, skin on(can use breast but I prefer legs and thighs)Barbecue Sauce: 1 slice bacon 1 bunch fresh thyme Extra-virgin olive oil 1/2 onion, chopped 2 garlic cloves, chopped 2 cups ketchup 1/4 cup brown sugar 1/4 cup molasses 2 tablespoons red wine vinegar 1tsp chili powder 1 tsp ground cumin 1 ts paprikaDirections For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a large  re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you’ve only got 15 minutes, that’s fine) to allow the salt and seasonings to penetrate the chicken.Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing. If you make extra, store it in an airtight container for the leftovers Preheat outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce. Cooking time will be different depending on the grill but make sure to cook the chicken to 165f or 75c. #EatCP

Ballygiblin’s

151 Bridge St, Carleton Place, ON K7C 2V6
(613) 253-7400

Meet Chef Dusty Pettes

It Ain’t Easy Being Green Thai Curry

Pig Candy — Cooking With Chef Dr. Dusty from Ballygiblin’s

Carleton Place- The Happiest Damn Town in Lanark County

For the Facebook Group:

• The Tales of Carleton Place and Just a Little Bit Farther Up the Line

Our Chef Ben White Does Chopped for Ladies Who Lunch

Photo-Throne Photography

Some of you know him as Blair and Teri White’s son. A few of you recognize him as the nephew of Bill and Bob White. I know him because he is my neighbour, Joyce White’s grandson. It doesn’t matter how you met him, you should be aware that the fourteen year old High-Schooler is an up and coming triple threat to the Food Network chefs.

Ben and his brother Emmett share my Celiac disease, so all Ben’s recipes are gluten-free. His Mother has also set up a Facebook page called Go Gluten Free so everyone can share their gluten free recipes. As he told his father, local plumber, Blair White,

“Dad, you fix peoples pipes, I fix up people’s tastebuds

Photo –Throne Photography

So if you have read our regular Chef Ben Sunday column you know all this. But, what you don’t know is that Ben White was a guest chef at last Tuesday’s Ladies Who Lunch at the Museum of Nature in Ottawa. I will let Ben tell you about his experience in his own words.

“I competed in a cook off at an event called Ladies Who Lunch at the Museum of Nature in Ottawa. I was invited to the event but I didn’t know what I was going to do. I had seen a man and a women walk by me in a chef’s coat and hat but I had no idea what they were going to do next. As I was standing at the back of the room, I heard my named called and I was selected to be one of the sous chefs. I was so excited, and was going to cook with Chef Carly. As soon as the other sous chef was picked we started whipping up salads and sauteing shrimp. Within 20 minutes we completed dishes of sauteed shrimp with a corn, black bean, and quinoa salad as well as a melon. There was an apple and marshmallow salad as marshmallows were the Mystery Ingredient. It was really fun cooking with Carly and I would love to do it again!”

It was a great learning experience for me! Thanks to Ladies Who Lunch!

For more pictures, my mother Teri White has an album on her wall full of pictures from the event.

Meet Chef Dusty Pettes from Ballygiblins

Gordon Ramsay has said that there is definitely a bond among kitchen staff. The staff of any restaurant spends more time in the kitchen than they do with their own families. Dusty Pettes has a wife and daughter, yet Ballygiblins in Carleton Place is mostly called home. The former “Undocumented Mayor of Prospect” began the hard way in the old Angus Barn on Highway 29. Within a month of beginning there as a cleaner, he moved up the culinary ladder prepping, and then progressed to Prime Rib and Steakhouse selections. Similar to how Chef Anthony Bourdain trains his chefs, Dusty worked his way up in the ‘streets” of the ktichen.

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there. Dusty gained experience at local eating establishments like Leatherworks, and finally met Derek Levesque at the old Mississippi Hotel. From there, it was on to Ballygiblin’s where he never looked back. Bally’s is one of our local gems serving excellent food, sourced locally.

You don’t become a chef to become famous, and Dusty is all about using local produce and meats. Everything is made by scratch like it used to be. You won’t find them opening up a bag of frozen french fries at Ballygibin’s. Sure, it costs a bit more, but they support local farmers and butchers like Anderson Farms. They are known for their burgers, and the ground meat they buy locally is so good very little filler is needed. Their popular homestyle burger has seasonings, salt and pepper, and that’s all she wrote. No matter what it is, Dusty loves to push the boundaries of flavour. A home cooked meal, but with a different approach.

As a chef, you need to respect your guests and their needs. Dusty understands that, and they do a variation of food on the menu. From comfort food with a twist, to world foods, there is something for everyone. Some daily specials are featured as a testing ground to get feedback. It’s all about the customer! Dan, the baking chef’s desserts are so good he could be called “someone’s mom”. Cheese cakes are his specialties, and there is word a Tiramsu is in the works!

His work beliefs as a chef are carried on at home with his daughter being taught how to raise chickens, and his wife Jessica involved with our beloved community Beckwitch. (more about her this week) Fresh eggs, and expanding gardens, are all in the Pettes family mantra.

Dusty loves the small town feel of Carleton Place, but wishes there was more life in the downtown area. It would also be a prefect world if landlords showed some love–but then again, it is easy to say bring them in, but you can’t force anyone.

What final words did Chef Dusty Pettes have?

“You are only as good as your last plate!”

Ballygiblin’s

151 Bridge St, Carleton Place, ON K7C 2V6
(613) 253-7400

Pig Candy — Cooking With Chef Dr. Dusty from Ballygiblin’s

Carleton Place- The Happiest Damn Town in Lanark County

For the Facebook Group:

• The Tales of Carleton Place and Just a Little Bit Farther Up the Line

Tilting the Kilt, Vintage Whispers from Carleton Place by Linda Seccaspina is available at Wisteria at 62 Bridge Street, the Carleton Place Beckwith Museum in Carleton Place, Ontario and The Mississippi Valley Textile Mill in Almonte.  available on all Amazon sites (Canada, US, Europe) and Barnes and Noble

Pig Candy — Cooking With Chef Dr. Dusty from Ballygiblin’s

Dusty Pettes is not on the Food Network, but he cooks like he should be. You probably have seen him shopping for produce at our local Farmer’s Market in Carleton Place for Ballygiblin’s on Bridge Street  His idea behind the Ballygiblin’s menu came from wanting to use as many of the great local farmers from the area and feature their ingredients in his dishes.

I think we in Lanark County need to be behind this, as running a farm in today’s agricultural market is now very difficult; to make a profit you have to operate on a massive scale. That has caused a lot of young people to throw up their hands and walk away from the family farming business. Agriculture college enrollment has dropped 75% and there are more people getting out of farming than going into it.

So why should we care about Dusty using our local Lanark County products for Ballygiblin’s?  Yes, because, farming is the base of our country, and without secure food grown by local farmers we could be in a deep mess some day..

So Dusty has agreed to have a weekly column and this week’s recipe is Pig Candy. Nothing but Bacon jam made by slow cooking a combination of bacon, onions, brown sugar and vinegar, then blitzing the mixture in a food processor and putting into jars.  Yum!

Recipe for Pig Candy

I love bacon, bacon is great with anything. I know that might be a little cliche but I am a firm believer of the power of the pig and all it’s yummy bits and pieces. In an effort to maximize my consumption of the swine I started to make bacon jam, yes bacon jam. I wanted it to be a little spicy, a little sweet, a little bitter and a little salty to maximize the 4 flavor regions of the tongue.
Here is what I came up with:

Bacon Jam

Ingredients:
4 lb bacon, cooked and chopped
5tbsp cloves garlic, minced
4 onion, chopped
4 cup strongly brewed coffee
1 cup white vinegar
2 cups apple juice
10 tsp chipotle
6 tsp chili powder
1 tsp cinnamon
2 cups brown sugar
½  tsp white pepper
Method:
1. cook off the bacon and rough chop

2. Dice the onion and cook in a pot  with a little oil. Then add the bacon.

3. add all remaining ingredients and bring to a simmer for about an hour.

4. puree the mixture (leaving it a little chunky)

Note this is a batch recipe and can be scaled down to size.

Chef Dusty Pettes

Ballygiblin’s

151 Bridge St, Carleton Place, ON K7C 2V6
(613) 253-7400

Carleton Place- The Happiest Damn Town in Lanark County

For the Facebook Group:

• The Tales of Carleton Place and Just a Little Bit Farther Up the Line

Tilting the Kilt, Vintage Whispers from Carleton Place by Linda Seccaspina is available at Wisteria at 62 Bridge Street, the Carleton Place Beckwith Museum in Carleton Place, Ontario and The Mississippi Valley Textile Mill in Almonte.  available on all Amazon sites (Canada, US, Europe) and Barnes and Noble