Our History - Going back to 1964!
Bon Soo as we know it today
was originally an idea from a Sault businessman which has just passed away
Henry Bullock (November 27, 2013 at the age of 84).
The first Carnival was held in 1964 from the
start, it was a collection of events that had already existed in the City, and
the Sault Ste. Marie Chamber of Commerce encouraged them to come together as a
Carnival Format. The purpose was to add excitement to the long winter season
and also to possibly attract tourism. They needed a name for the event, a contest
was held and a ten year old student at Parkland School won the contest his name
Donald Norman
A local artist Ken MacDougall was hired to create
a character to represent this spirit of winter and came up with Bon Soo
Now over fifty years Bon Soo offer ten days of
winter activities and fun .And yes it did succeed in attracting tourism to the
area.
Some of the meals and food served on Bon Soo here
is a sample of one of the menus.
Cherry wild rice and Quinoa Salad
Beet Borscht Soup VEGAN
Bon Bon Sirloin Steak
Sautéed Trio Vegetables
Vanilla Pudding with rum cherries
Beet Borscht VEGAN (serving 10 t0 12)
This soup uses up lot of in season vegetables .It
is tangy-sweet great hot or cold and freezes well. This a VEGAN soup but it is
even more tastier if yon top it off with sour cream just before you serve it
Ingredients
30 ml. vegetable oil
1 onion diced
3 cloves of minced garlic
2 ml. caraway seeds
700 gr. beets peeled and diced
1.25 ml thinly sliced and diced green cabbage
300 gr. peeled cubed potatoes
2 ribs of celery chopped
1 medium carrots diced
2 bay leaves
10 ml. salt
3 ml. pepper
156 ml. can tomato paste
15 ml. brown sugar
2.5 Lt. Vegetable stock
45 ml. white vinegar
Method
1. In Dutch oven, heat oil over medium heat,
cook onions, garlic and caraway seeds, stirring occasionally, until softened
and light golden about 4 to 5 minutes.
2. Stir in beets, cabbage, potatoes, celery,
carrots, bay leaves, salt and pepper, cook over medium heat, stirring often,
until beets are starting to soften, about 10 minutes.
3. Stir in tomato paste and brown sugar,
cook, stirring for 2 minutes.
4. Stir in vegetable stock bring to a boil
.Reduce heat and simmer ,stirring occasionally until beets are tender about 35
to 40 minutes, stir in vinegar and discard the bay leaf.
Bon Bon Sirloin Steak Smothered with sautéed Trinity Vegetables
Bon Bon Sirloin Steak (4 servings)
Ingredients
500 gr ground Sirloin Beef
1 egg
80 gr. fresh bread crumbs
2 ml fresh ground black peppers
3 ml salt
3 ml. granulated garlic
3 ml. onion powder
5 ml Worcestershire Sauce
2 drops tobacco sauce
5 ml. Vegetable oil
Ingredients
I. In a bowl, mix together the ground beef, egg,
bread crumbs, pepper, salt, onion powder, garlic granules, tobacco, and Worcestershire
sauce.
1. Form into 8 balls and flatten them into
patties.
2. Heat oil in a skillet over medium heat
.Fry the patties until the patties and browned about 4 minutes per side. Remove
the patties to a plate and keep warm.
3 Serve with the sautéed Trinity Vegetables
Sautéed Trinity Vegetables
Ingredients
2 medium onion sliced
4 celery ribs sliced
300 gr. sliced mushroom
50 ml. butter
30 ml. vegetable oil
Few drops Worcestershire sauce
Salt and pepper to taste
Method
1. Melt the butter and oil together in a
frying pan and add the onions, celery and mushrooms and let them cook slowly
over medium heat, until they a getting a little brown for about 20 minutes or so.
2. Whlie they are still some moisture left
add Worcestershire sauce and season to taste with salt and pepper.
3. Add on top of Bon Bon
Sirloin Steak and serve on a bed of steamed rice
Cherry, Wild Rice & Quinoa Salad
Serves 6 to 8
Ingredients
200 gr wild rice
125 gr quinoa rinsed
75 ml virgin olive oil
75 ml. raspberry vinegar
5 ml. fresh ground pepper
500 ml. pitted fresh cherries
2 stalks of celery diced
200 gr. diced goat cheese
150 ml. toasted pecans
Method
1. Bring a large saucepan of water to a boil over high heat.
2.Add wild rice and cook for about 30 minutes and quinoa and
cook until rice and quinoa are tender about 15 minutes more.
3. Drian and rinse with cold water until cool and drain well
4. Meanwhile whisk oil, vinegar, salt and pepper in a large
bowl.
5. Add rice and quinoa, cherries, celery, cheese and pecans and
toss to combine.
6. Serve at room temperature or cold
7 Maybe served with chopped cilantro
Vanilla Pudding with rum cherries
Serves 6
Ingredients
500 ml. milk
150 ml sugar
50 ml.cornstarch
3 ml. salt
5 ml. vanilla extract
5 ml. butter
Method
1. In a medium saucepan over medium heat, heat milk until
bubbles form at edges.
2. In a bowl combine sugar cornstarch and salt.
3. Pour into hot milk a little at a time, stirring to
dissolve.
4. Continue to cook and stir until mixture thickens enough
to coat the back of a spoon.
5. Do not boil. Remove from heat, stir in vanilla and
butter. Pour into serving diches.Chill before serving
6. Best served with a Cherrie sauce
