CULINARY ARTS

Coordinator: Kathryn Connell

Information for Exhibitors:

  • Please see General Rules and Regulations

  • All Exhibitors are required to register under their own name not the name of their business or farm. Such entries will be disqualified for judging.

  • Fair share is 20% off prize money

  • Exhibits are to be in place by 10:00 am on Thursday, September 10, 2026.

  • Exhibits may be brought to the Exhibit Hall on Wednesday, September 9 from 6:00 pm to 8:00 pm or Thursday morning September 10 between 8 am and 10 am.

  • Judging will commence on Thursday, September 10, 2026, at 10:00 am sharp.

  • The doors to the Exhibit building will be closed on Sunday at 4 pm to allow the committee time to organize the exhibits for dispersal. Doors will re-open again at 4:30 pm. Thank you for your patience & understanding.

  • All prize-winning exhibits must be left on display until 4:30 pm Sunday, September 13.

  • Unclaimed exhibits become the property of the Spencerville Agricultural Society after 5:30 pm on Sunday.

  • Due to health rules and regulations, food can not be sold on Sunday, September 13.

  • Changes or new sections are marked bold.

  • Please Note: Sections 1-30 require ONLY one (1) piece of pie & ONLY half (1/2) a loaf.

  • ALL OF THE SPECIALS require HALF (1/2) a pie/cake; class 76: sections 51 – 64.

Please note the following:

  • ALL ITEMS EXCEPT LOAVES OF BREAD MUST BE DISPLAYED ON STURDY, DISPOSABLE PLATES AND PLACED IN CLEAR ZIP-LOCK BAGS OR PLASTIC BAGS WITH TIES AND NOT SARAN WRAP.

  • Only 8” or 9” cakes will be accepted unless otherwise indicated.

  • All squares should be approx. 1.5” x 1.5”.

  • Please attach entry tags on the outside of the plastic bags.

  • Muffins and cupcakes must not be on paper.

  • Only one entry per exhibitor per class.

    Hint: All new tin foil pans and plates should be tempered at 400* for AT LEAST 10 minutes prior to being used.

enter online (coming soon)

CLASS 15
BAKING:

Prizes: Sections 1-30: 1st: $8; 2nd: $7, 3rd: $5
" All prize money DOUBLED THANKS to the generosity of an Anonymous Donor”

Sections:

  • 1. Loaf of White Bread (not machine bread – half loaf)

  • 2. Cinnamon Rolls (rolls should be separated and iced) (3)

  • 3. Dinner Rolls (3)

  • 4. Scones (any variety) (3)

  • 5. Tea Biscuits (rolled 3)

  • 6. Banana Muffins (3)

  • 7. Blueberry Muffins (3)

  • 8. Pumpkin Muffins (3)

  • 9. Zucchini Muffins (3)

  • 10. Lemon Poppy Seed Loaf (glazed – half loaf)

  • 11. Banana Loaf (no nuts – half loaf)

  • 12. Corn Bread (3 x 2” squares)

  • 13. Chocolate Brownies (traditional only iced, no nuts) (3)

  • 14. Butterscotch Brownies (3)

  • 15. Date Squares (3)

  • 16. Lemon squares (3)

  • 17. Peanut Butter Cookies (3)

  • 18. Chocolate Chip Cookies (3)

  • 19. Oatmeal Cookies (with raisin) (3)

  • 20. Ginger Cookies (3)

  • 21. White Sugar Cookies (rolled- iced/decorated) (3)

  • 22. Oatmeal Raisin Cookies (3)

  • 23. Shortbread Cookies (no icing) (3)

  • 24. Peanut Butter Balls (3)

  • 25. Fruit Cake (1 - 1” thick piece)

  • 26. Apple Pie (with spices) (1 piece)

  • 27. Blueberry Pie (1 piece)

  • 28. Raisin Pie (1 piece)

  • 29. Strawberry/Rhubarb Pie (1 piece)

  • 30. Pumpkin Pie (1 piece)

Class 16:
PRESERVES AND CANNING

  • No wax on jellies or jams. All pickles and preserves can be exhibited in either 500 ml or 250 ml (pint) jars. Jams and Jellies may also be shown in 125 ml jars.

  • ALL JARS MUST BE PROPERLY SEALED, OR THE ENTRY WILL NOT BE JUDGED. ONLY NEW LIDS AND SCREW TOPS SHOULD BE USED.

  • Entry tags on pickles, jams and jellies must be fastened to jars, not lids.

  • Only one entry per exhibitor per section.

Prizes: Sections 31 – 50 Inc.1st: $6; 2nd: $5; 3rd: $4

Sections:

  • 1. Marmalade (your choice – named)

  • 2. Strawberry Jam (cooked, not freezer)

  • 3. Raspberry Jam (cooked, not freezer, some seeds should be removed)

  • 4. Rhubarb Jam (plain, cooked, no large chunks)

  • 5. Blackberry Jam (cooked, not freezer)

  • 6. Any Jam Not Listed (named)

  • 7. Red Pepper Jelly

  • 8. Crab Apple Jelly

  • 9. Chutney

  • 10. Apple Sauce

  • 11. Spaghetti Sauce (no meat)

  • 12. Salsa Sauce (label if hot)

  • 13. Chilli Sauce

  • 14. Hot Dog Relish

  • 15. Dill Pickles (cucumber)

  • 16. Bread & Butter Pickles

  • 17. Beet Pickles

  • 18. Pickled Asparagus

  • 19. Carrots

  • 20. Pickled Beans

2025
“STAR BAKER”
OF THE FAIR

Winner of the Most Points in Culinary Arts, Class 15, sections 1 to 50.

Prize: 1st$40

The Culinary Arts Committee would like the “Star Baker” to participate in the parade on Saturday, September 23 commencing at 11:00 am (forming behind the Catholic Church).

Class 17
SPECIALS:

  • 1. Fair Presidents Special – Carrot Cake with Cream Cheese Icing – half a cake

    Note: Any size double layered cake

    Prizes: 1st: $10; 2nd: $8; 3rd: $7

  • 2. Chocolate Lover’s Special – Any Chocolate Cake – half a cake

    Sponsored by: The Connell Family

    Prizes: 1st: $10; 2nd: $8; 3rd: $7

  • 3. It’s Coffee Time Special – Coffee Cake - half a cake baked in a bundt pan

    Sponsored by: The Schmitz Family

    Prizes: 1st: $10; 2nd: $8; 3rd: $7

  • 4. Lois Burnie Memorial Special - Maple Cream Fudge (4 pieces)

    Sponsored by: The Burnie Family

    Prizes: 1st: $10; 2nd: $8; 3rd: $7

  • 5. Walter Froom Memorial Special - Make your favourite apple recipe or apple treat.

    Minimum 2 person serving

    I.e. Caramel apple, apple crisp, apple chutney etc.

    Sponsored by: Wenbro Hobby Shop

    Prizes: 1st: $10; 2nd: $8; 3rd: $7

  • 6. Jean Elizabeth King Memorial Special - Butter Tarts with Raisins (3)

    Sponsored by: The King Family

    Prizes: 1st: $10; 2nd: $8; 3rd: $7

    Winner may be chosen to go on to District Competition.

  • 7. Beth Johnson Memorial Special – Date Filled Oatmeal Cookies (3)

    Sponsored by: Elaine Johnson

    Prizes: 1st: $10; 2nd: $8; 3rd: $7

  • 8. Spencerville Agricultural Specials - All entries will be judged on appearance, texture, and taste.

    Prizes: 1st: $10; 2nd: $8; 3rd: $7  

    9.1 Your Family’s Favourite Cake (any kind) (half of an 8” or 9”)

    9.2 Your Family’s Favourite Pie (any kind) (half of a 9”)

    9.3 Your Family’s Favourite Cookie (any kind) (4 on a plate)

  • 9. Gluten Free Class

    Prizes Section 10.1 & 10.2: 1st: $12; 2nd: $10; 3rd: $8

    Prizes Section 10.3 & 10.4: 1st: $8; 2nd: $7; 3rd: $5

    10.1 Any Fruit Pie (baked – one piece) – Gluten-Free

    10.2 Cake of your choice (quarter of a 9”) – Gluten Free

    10.3 Muffins (your choice) (3) – Gluten Free

    10.4 Cookies (your choice) (3) – Gluten-Free

  • 10. Sugar-Free Classes - All entries must include a printout of the recipe.

    Prizes:  1st: $8; 2nd: $7; 3rd: $5

    11.1 Muffins (your choice) (3) – Sugar-Free

    11.2 Cookies (your choice) (3) – Sugar-Free

  • 11. Bread Master Special - Sourdough Bread

    All entries will be judged on appearance, texture, and taste.

    Note: Display a half loaf in a clear plastic bag.

    Sponsored by: Iron Rise Gear

    Prizes: 1st: $20; 2nd: $15; 3rd: $10

  • 12. I LOVE MILK Special – Chocolate Mousse – single serving

    Note: Judging will be 50% on taste and 50% on presentation

    Sponsored by: The Grenville Dairy Producers

    Prizes: 1st: $20; 2nd: $15; 3rd: $10

  • 13. I LOVE MILK Special – New York Style Cheesecake – quarter of a round 8”, 9”, 10”

    Note: Judging will be 50% on taste and 50% on presentation

    Sponsored by: The Grenville Dairy Producers

    Prizes: 1st: $25; 2nd: $20; 3rd: $15

  • 14. Best Flop in the show

    Prize: 1st: $5

    Bring something you wanted to exhibit at the Fair but did not turn out.

All entries will be automatically entered into Judges Choice.

  • 15. Most Delicious Baked Entry

    Prize: Gift & Bragging Rights

  • 16. Most Delicious Canning Entry

    Prize: Gift & Bragging Rights