LITTLE CURRENT—Soup was the only item on the menu at the Manitoulin Hotel and Conference Centre’s Soup Off on Saturday, April 5. But these were not your ordinary soups, no chef duplicated another’s in this competition and there were 13 different soups from which to choose. The public came out for lunch and for a mere $9, they chose three different types of soup and rated them first, second and third.
The soups on offer were lamb stew; hominy, corn and pheasant; dill pickle hangover; thai chicken and tomato; baked bean and bison chili soup; Tuscan; beef barley; lasagna soup; creamy macaroni soup; all season egg drop; fish tea and sweet corn soup; beef and vegetable (bulalo); and cream of cauliflower—something for everyone’s tastebuds. Members of the public wandered around and had a look in each pot before making their choices.
“It’s too bad we couldn’t have a little sample of each before we decided on the three,” said Gloria Hall, of Gore Bay, “it would have made it easier to choose.”
“We thought of doing that,” said Lexi Ferguson, staff member, “but we thought it might affect the results. We might try it next time, though,” she said. Ms. Ferguson also mentioned that two of the chefs who had signed up to take part were forced to cancel last minute due to staff shortages at their own establishments.
“Our two gold serve chefs were not allowed to participate,” said Carey Lee, operations manager at the hotel. “We didn’t think that would be fair. But two soups were done from one of our Indian chefs, some soups from the Philippines and two from Jamaica.” In addition to these hotel chefs, Dillon Spanish, a member of the hotel’s housekeeping staff, contributed the popular dill pickle hangover soup, a slight variation of his grandmother’s dill pickle and hamburger soup. It’s selling feature being, “It tastes like a Big Mac in soup form,” he explained. And it was popular with many of the soup testers.
The hotel, since Mr. Lee’s arrival in October as operations manager, has seen numerous successful events take place in recent months, with more slated for the spring and summer. Those attending the Soup Off were suggesting a bake off, and preferably at the same time as the next soup competition. “Something sweet after these delicious soups would really hit the spot,” one soup taster said. Mr. Hill liked the idea of a bake off and can see that being a popular event. “We will be doing another Soup Off,” he said, “most likely in the fall.”
When the last of the diners had voted, Lexi Ferguson tallied the results and the winners were announced. Third place went to Anna Corpuz, hotel staff member, for her cauliflower soup. Second place honours went to Frank Hallaert for his lasagna soup. “I’m unaffiliated,” he said, no hotel or restaurant involvement, “I just love to cook for my family and friends.” And the winner overall, coming in first place was Megan MacDonald of Hiawatha’s Restaurant and Marina in Capreol. Her hominy corn and pheasant soup was the overall winner, filled with traditional and seasonal ingredients. Though Ms. MacDonald works in Capreol, she lives on Manitoulin Island and was thrilled with her win.
All chefs are to be congratulated on their flavourful and varied recipes. If you’re a soup lover, don’t miss the next Soup Off, coming in the fall.
by Margery Frisch
