Get the Popcorn Ready

The Kingston Canadian Film Festival is starting next week (March 3 -7) and features a huge number of Canadian films in great spots all over the city including the Capital Theatre, The Grand with events at Queen’s and Tango. If you can’t make it to Cannes, come to Kingston! Below is the full list of films:


ATANARJUAT: THE FAST RUNNER

CARCASSES

CARRY ON SERGEANT!

COOKING WITH STELLA

COOPERS’ CAMERA

C.R.A.Z.Y.

DEFENDOR

LES DOIGTS CROCHES

GENIUS WITHIN: THE INNER LIFE OF GLENN GOULD

HIGH LIFE

J’AI TUÉ MA MÈRE

LAST TRAIN HOME

MY WINNIPEG

THE NATIONAL PARKS PROJECT: GROS MORNE

NO HEART FEELINGS

PASSENGER SIDE

PEEPERS

REEL INJUN

A SHINE OF RAINBOWS

THE TROTSKY

THE WILD HUNT

ZOOEY & ADAM

The Start of Spring

Spring may officially start March 20th but March 5th is when it starts in Kingston. The Gardening Expo is happening March 5th at the Portsmouth Olympic Harbour from 9am to 9pm. Gardening related business and horticultural experts gather at the Harbour to offer their products and knowledge in landscape designs, seeds, garden art, furniture and more Seminars and demonstrations all day long. Garden Fashion Show Sunday @2.30 pm.

Keep it Local

In an effort to kick start the local food movement tons of great recipes have been popping up that feature regional products. I’ve already posted one great recipe from Bistro Stefan and below is another one from Kaitlin Byrick, Local Foods Local Chefs Coordinator.

Braised Pork Belly
2 lbs boneless pork belly
4 cloves garlic
1 onion, roughly chopped
3 stalks celery, roughly chopped
1 sprig fresh thyme
1 sprig rosemary
1 dried bay leaf
4 cups chicken stock
½ cup soy sauce
½ mirin (rice wine)
1 tbsp packed brown sugar
Salt and freshly ground black pepper

Preheat oven to 225F. Place pork belly skin side up in a medium oven proof casserole dish and score skin with a sharp knife. Scatter garlic, onion and celery over and around pork belly.

Add thyme, rosemary, bay leaf, stock, soy sauce and mirin to the casserole dish. (Liquid should come halfway up pork; if it doesn't , add water). Cover tightly with foil and bake, stirring occasionally and basting pork with liquid, until very tender, about 6 hours.

Increase oven temperatures to 500F. Sprinkle top of pork with brown sugar and salt and pepper to taste; bake uncovered until top is golden and skin is crisp, about 20 minutes. Let cool, then cut into slices. Strain sauce and drizzle over meat.

Serves 4

Be Your Own Guide

Kingston’s Fort Henry is opening up in early March for self-guided tours… don’t miss the opportunity to explore the rich history of the Fort on your own time.

XC Skiing in Kingston

There is no better way to explore the nature trails of the Kingston region than by cross country skiing. Skiing allows you to choose your pace so the excursion can be as leisurely or as strenuous as you wish. It also allows you to enjoy the scenery without having to trudge through ankle deep snow, you just glide right through.

If you’re a beginner skier or looking for some tips the Cataraqui Conservation Authority hosts lessons on Saturdays throughout the winter. From 10am to 12pm.

Kollaboration Kingston

A great new project just got underway in Kingston called Kollaboration Kingston. Basically it's a 2-day intense set of exercises in which 17 artists will be encouraged to develop cross-medium collaborations with each other. The collaborative pieces will be exhibited at the Sandra Whitton Gallery downtown just in front of the Holiday Inn in May.

For more about the project visit www.ktownartists.ca

Beggar’s Purses

After savouring the Beggar’s Purses at Bistro Stefan (located at the Best Western Fireside Inn), I simply had to have the recipe! Fortunately, they were kind enough to provide it to me…very simple and so delicious…


Ingredients:

·2 Chicken Breasts

·1 lb Cream Cheese (Room Temperature)

·3 cups Mushrooms (Assorted or choose your favorite)

·2 piece Shallots

·3 Cloves Garlic

·1/4 Bunch Fresh Tarragon

·Salt & Pepper to Taste

·3 Cups White Wine

·2 Tbsp Olive Oil

Directions:

1.Chop mushrooms, shallots and garlic all the same size

2.In a frying pan, warm some oil and sauté mushrooms, shallots and garlic

3.Once you smell the garlic, add your chicken and white wine

4.Cover and simmer until 90% of the liquid is gone

5.Remove from heat, remove chicken breast and cool

6.Once cooled, roughly chop all ingredients together

7.Add cream cheese into mix and blend

8.Season with salt & pepper and tarragon

9.You are ready to wrap mixture into your favorite crepe!

YUM

A Time for Art Lovers

January 29 to February 14, 2010
artignite is a celebration of art in all forms.

It is a festival of the dynamic, energetic, and vibrant students and community artists who invigorate the Queen's campus and City of Kingston, inspire us and contribute to the cultural life of our community.

Coinciding with FebFest, artignite offers the art-lover a chance to experience an eclectic mix of shows, exhibitions, concerts and art activities.

For a list of Art events and venues visit: http://www.queensu.ca/artignite/index.html