Timmins came out in full force on Saturday night to celebrate the first OktoberFEAST in the big white tent behind the Cedar Meadows Resort.
Those who showed up were treated to craft beer, local food and a sampling of regionally distilled vodka.
“It was all for the good cause of raising funds for the Canadian Cancer Society’s research and patient support programs,” said David McLaughlin, manager of Timmins Office Canadian Cancer Society.
“The challenge to fundraise for non-profits is to find something unique,” McLaughlin said. “OktoberFEAST is something that is filling the void for something the people of Timmins have asked for and gone to other cities to experience. Why not do it here and after a conversation with the Cedar Meadows Resort - here we are under the big top.”
For the $25 admission fee, attendees received two food and beverage coupons and entry into several draw prizes.
Servings of food, craft ale and vodka could also be purchased from local vendors.
Among the food available for purchase were fares such as venison, elk and bison served up by Chef Gretien Elizabeth of the Cedar Meadows Resort.
“For me, it is a lot of fun and we get to help out a charity,” Chef Elizabeth said.
From the brewy side, people got to enjoy beer produced from Ontario craft breweries that are not available at the Beer Store.
Tap It, a local business that provides beer service in Timmins, served selections from three Ontario craft breweries.
Broadhead Breweries of Ottawa offered its Stout and Grindstone Amber Ale.
Steam Whistle Brewery from Toronto and a North Bay micro-brewery New Ontario Blonde Ale also took part.
Jonathan St. Pierre, owner of Tap It, said he is working towards opening Timmins’ own micro-brewery - Full Beard Beer - but it was not ready for this event.
Beer also featured prominently in the tasty treats cooked up by D Chef, by Diane Rochefort.
Those in attendance could older her beer and cheddar soup, made from bacon, onion, cream and German pilsner.
Chef Rochefort also whipped up a delicious dessert treat – black forest cupcakes made with bing cherries and dark chocolate.
“I like German cooking,” replied Rochefort when asked about the theme of her food creations.
On the other hand, the food served by Radical Garden had a distinctly local flavour.
Radical Gardens operates a one acre farm in Timmins and grows much of its own produce.
“We use locally grown vegetables and meat in season,” explained Kathleen Matte, one of the helpful Radical Garden staff. “Out of season, we get our supplies from the Ontario Food Terminal in Toronto.”
Meat used in their recipes is supplied by Quality Meats of New Liskeard, Ontario or Mattagami Heights Farm in Timmins.
Treats served by Radical Garden included apple pumpkin cider and maple bacon butter tarts.
Later in the evening, pork encased Scotch quail would be cooked and served.
Two other Timmins food outlets - Dabrowski’s Smoked Meats and the McIntyre Coffee Shop - rounded out the list of food providers.
A table that attracted a lot of attention at OktoberFEAST 2015 was Rheault Distilleries from Hearst, Ontario.
According distillery founder Marcel Rheault, he has been operating for seven years.
“I got the idea from the director of special crops who stressed the importance of value added in agricultural - you don’t make much money growing potatoes but you make more money using the potatoes to make vodka,” Rheault said. “That’s when I got started.”
Rheault studied vodka making for seven years prior to opening his distillery.
He also took a course in Lansing Michigan and went to work with experts who have 30 to 40 year distilling experience.
Rheault’s Loon Vodka and Sinful Cherry Liqueur have received international awards.
With the success of the first Timmins OktoberFEAST, David McLaughlin and the Timmins office of the Canadian Cancer Society are looking forward to hosting the second OktoberFEAST in 2016.
