The LA County Fair

Home Arts Building c. 1980

“Calling all chefs, bakers, and food lovers… join your fellow culinary artists in one of the many contests and competitions offered this year at the L.A. County Fair!” That’s what it says on the L.A. County Fair website Culinary Styles Contests and Competitions page. I read the article about the Fair in Thursday’s Los Angeles Times and the memories came flooding back. Years ago I was an avid L.A. County Fair Home Arts competitor with lots of laughs, photographs and Winner’s Ribbons of all stripe to show for it. I entered jams, jellies, preserves, candy, breads, specialty bread… you name it. I even entered a Cheesecake Contest. And who could forget the Baker’s Chocolate Brownie Contest? It was a ton of fun. Back in the day the food contests were held under the auspices of the Home Arts Section. In early Spring all contestants registered by mail with the Home Arts Division to enter the contests of their choosing, and the reward far outweighed the minimal entry fee. While some contests are judged live at the Fair, most are judged prior to the Opening Day. Contestants deliver their entries to the Pomona Fairplex several weeks prior to the opening of the Fair for closed judging. Let me tell you, it is hard to leave those babies and wonder what folks will think of them. I always wanted to tell the ladies something about them. I always wondered on the drive home what would become of my creations. Opening Day arrived, and it was time to go.

Adri's Blue Ribbon

With great anticipation I entered the Home Arts Pavilion and gazed on row upon row of glass enclosed white cabinets positively packed with amazing works of culinary art – confections, breathtaking displays of cake decorating skill, and on and on. I searched for the section that held my entries and I held my breath. Well do I remember scanning the rows of raspberry jam entries, hoping that at the very least mine would be on display. It was a huge thrill to see the Blue Ribbon attached to my entry. But an even bigger thrill was the shrieks of joy from children as they scanned the cabinets for their mother’s entry. You should have heard them when they found their family’s favorite culinary creation. Those kids let loose with a loud “Mom! Here it is! Mom! Look, Mom, you won!” Now that was fun. Ribbons are mailed to the winners after the Fair closes along with a request for winners to submit their recipes for inclusion in the following year’s L.A. County Fair Cookbook. The 2009 Blue Ribbon recipes are available free online as a PDF file at the L.A. County Fair website. Fair Cookbooks are filled with family treasures, recipes both unusual and rare along with the occasional oddity. They are a magnificent resource for all-American homespun cooking. Have you been looking for that certain cookie your grandmother used to make? Check out the L.A. County Fair Cookbook. Another reason to look at the Fair Cookbook is it gives you a very good idea of what the judges are looking for. Trust me. Research counts.

Today the food contests come under the umbrella of the Culinary Styles Division. The division hosts a cornucopia of contests including baked foods and confections, preserved foods, tablescaping, and homemade wine and beer. You name it. They have a contest for it. You can see all they offer at the Culinary Styles Division web page. And be sure to check out the cookbook. It will turn you into a believer. The deadline for this year’s entries has passed, but don’t let that deter you from getting your Fair clothes on and taking a drive to Pomona. You can check out the action and get ready for 2011. See you at the Fair!

Raspberry Jam

Of the many recipes I have submitted to the editors of the L.A. County Fair Cookbook, this Raspberry Jam is my favorite. It is lower in sugar than many, and it cooks up to an absolutely gorgeous ruby red. Use organic raspberries if you can find them. They will produce much less scum than traditionally grown berries. And if you are new to canning, this a great recipe to start with. Fear not! You can do it.

A full day of preserves

makes 6 pints

5 pounds fresh raspberries

3 pounds granulated sugar

1/2 cup water

2 tablespoons fresh lemon juice

Pick over and rinse raspberries. Combine raspberries, water and lemon juice in a heavy non-reactive pot, such as Le Creuset. Bring to simmer and cook, stirring frequently, until berries begin to soften. Add sugar all at once and continue cooking at a simmer until sugar has dissolved completely. Increase heat to high, tending pot carefully to prevent scorching. Skim foam and cook about 30 minutes, until mixture sheets from a spoon. Fill hot, sterilized jars to within 1/8 inch of lip. Wipe rims clean and attach new lids. Screw bands on tightly. Process in a boiling water bath, submerged by at least 1 inch for 10 minutes.

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