DATE: Wednesday October 25, 2023
TIME: 10:00 AM - 4:00 PM
LOCATION: Royal Ballroom
JUDGES: TBD
Competition Information
Entry Deadline: Monday September 30, 2024
Entry Fees: $6.00 per entry
Exhibit Arrival Time: Tuesday October 17, 2023 to Sunday October 22, 2023. Office hours are 9:00 AM - 4:00 PM, except Saturday and Sunday 10:00 AM - 3:00 PM.
RULES AND REGULATIONS:
Please Note: Entries will be automatically disqualified:
In order to set exhibitors up for success, The Royal recommends that they visit Bernardin’s How To Guide online: http://www.bernardin.ca/en/beforeyougetstarted.htm
Ribbons to 5th.
*No points for classes 10, 11, and 12 (Youth).
PLACE | 1st | 2nd | 3rd | 4th | 5th |
PRIZE MONEY | $50 | $40 | $30 | - | - |
POINTS* | 25 | 15 | 10 | 5 | 3 |
Metro is sponsoring The Royal Agricultural Winter Fair food competitions for a fifth straight year! Along with their pledge to locally sourced food, Metro is committed to finding and supporting local suppliers and manufacturers to feed Ontarians in new and exciting ways. Metro is looking for entrepreneurs who are ready or on the cusp of being ready for retail. Local food or beverage companies will have the opportunity to be assessed by Metro's Locally Sourced Program and invited to a Metro Buyer's meeting, with the potential to receive business coaching and finalize their product for distribution in Metro stores in Ontario!
We look forward to crowning this year's Royal Champions!
PICKLES: Whole, quartered or sliced cucumbers, vegetables or fruits preserved in an acidic solution that contains vinegar or lemon juice, salt or sugar plus herbs and/or seasonings. Class 1 – Dill Pickles are exclusively pickling cucumbers preserved in a dill-infused solution that may contain other herbs for flavour.
SWEET PICKLES: Whole, quartered or sliced cucumbers, vegetables or fruits preserved in a sweet, acidic solution that contains vinegar or lemon juice, salt or sugar plus herbs and/or seasonings. Sweetening may be achieved with sugar, white or brown; honey, etc.
RELISH: Chopped, spoonable or spreadable pickle generally made with a combination of vegetables, seasonings and/or fruits. May have sweet or savoury flavour profile. Has a tender texture with small but definable pieces. May have some degree of separation between solids and liquid but should not be extensive.
CHUTNEY: A spoonable/spreadable condiment with a distinctive flavour pro-file that can be sweet or savoury, hot or mild. Combines fruits and/or vegetables with acid (vinegar, citrus juice etc.) and seasonings in a somewhat thick, almost jam-like mixture. Texture can be smooth or chunky or smooth with distinctive, tender pieces. Generally has the thickest texture of pickled foods.
CHILI SAUCE: Generally, though not necessarily, tomato-based condiment with a sweet/sour flavour profile and a spoonable/spreadable soft texture. May also contain a wide range of vegetables, fruits, herbs and spices. Can be smooth or textured, but is not really chunky. Solids and liquids should be separate. Can exhibit “heated” overtones.
SALSA: Tomato or fruit-based mixture, flavoured with chopped vegetables, herbs, chilies and/or spices to yield a distinctive Latin (Mexican/Spanish) flavour profile. Can be dipped or spooned or used to season other recipes. Generally has a chunkier texture than chili sauce.
Classes 1-7, 9-12 | Class 8, Heritage Pickle | |
Visual Appeal* | 10 | 10 |
Aroma | 20 | 20 |
Texture | 25 | 25 |
Flavour | 30 | 30 |
Originality | 15 | - |
TOTAL | 100 | 85 |
*Head space is not included in visual appeal but points will be deducted for incorrect head space as per rule # 3.
Food Day Canada shines a light on Canadian Cuisine - from incredible ingredients to the many great people who help make it happen all year round.
This special class is a tribute to the spirit of Food Day Canada, with gratitude and celebration for all things grown with pride here at home.
Food Day Canada is celebrating its 20th Anniversary and is held the Saturday of the Civic Holiday weekend, Saturday August 5th, 2023, when the harvest is in from coast to coast but it can be celebrated 365 days a year when you choose Canadian ingredients.
Enter the Food Day Canada Proudly Canadian Ingredient Class
820A - Exhibitors who engage in pickling production as a pastime with no intention of making thier product avaliable for sale.
Prizes: $50, $40, $30
Classes:
1. | Dill (Cucumber) Pickles |
2. | Sweet (Cucumber) Pickles (cucumbers and/or other fruits or vegetables) |
3. | Misc.Savoury Pickles (Other Than Cucumber) Single or mixture of vegetable(s) and/or fruit pieces, other than cucumber Itemize vegetable(s) / fruit(s) used |
4. | Relish |
5. | Fruit or Vegetable Chutney |
6. | Chili Sauce |
7. | Fruit or Vegetable Salsa |
8. | Heritage Pickle Recipe is to be from a historical source. Historical is defined as from 1967 or earlier. All rules and regulations for the Pickling Competition will apply, such as modern health and safety guidelines. Wax seals should not be used under any circumstances and entries will be disqualified. |
9. | Food Day Canada Proudly Canadian Ingredients Class All entries must be made with all Canadian ingredients (*exception of salt, but try to find Canadian if you can!) Entries can be anything from the classes listed above (pickles, relish, chutney, etc.) |
10. | Youth - Pickles (Dill, Savoury or Sweet) Youth Class (18 years of age or younger) |
11. | Youth - Relish, Chili Sauce or Salsa Youth Class (18 years of age or younger) |
12. | Youth - Food Day Canada Proudly Canadian Ingredients Class All entries must be made with all Canadian ingredients (*exception of salt, but try to find Canadian if you can!) Entries can be anything from the classes listed above (pickles, relish, chutney, etc.) |
820P - Exhibitors who engage in pickling production with the intention of selling thier product, or as part of a paid occupation rather than a pastime.
Prizes: $50, $40, $30
Classes:
1. | Dill (Cucumber) Pickles |
2. | Sweet (Cucumber) Pickles (Cucumbers and/or other fruits or vegetables) |
3. | Misc. Savoury Pickles Other Than Cucumber Single or mixture of vegetable(s) and/or fruit pieces, other than cucumber |
4. | Relish |
5. | Fruit or Vegetable Chutney |
6. | Chili Sauce |
7. | Fruit or Vegetable Salsa |
8. | Heritage Pickle Recipe is to be from a historical source. Historical is defined as from 1967 or earlier. All rules and regulations for the Pickling Competition will apply, such as modern health and safety guidelines. Wax seals should not be used under any circumstances and entries will be disqualified. |
9. | Food Day Canada Proudly Canadian Ingredients Class All entries must be made with all Canadian ingredients (*exception of salt, but try to find Canadian if you can!) Entries can be anything from the classes listed above (pickles, relish, chutney, etc.) |
Premier Pickling Exhibitor One winner will be selected from among all Pickling entries (both Amateur and Professional), whose entries in the pickle classes earn the highest cumulative number of points based on the Points Scale above. Exhibitors from both sections are eligible for the award, and it is not necessary that they compete in all classes. Youth classes do not accumulate points towards the Premier Piclking Exhibitor Award. Tie-Breaker: In case of a points tie, the person with the mist firsts or seconds, etc. will be the Premier Pickling Exhibitor. Prize Money: $150 | Judges' Choice Pickling Award One winner will be selected from amoung all Pickling entries (both Amateur and Professional) by the competition judges. Selection is based on the specific pickle product's quality, taste, apperance, as well as the reciepe's creativity and uniqueness - those elements that, in the judges' view, create a "Best Of Show" for Pickling. Prize Money: $50 |
If you have any questions or comments that you would like to share with us, please feel free to reach out to us directly, or fill out the form on our contact page.