WRITING PORTFOLIO
Selected Pieces
Report
|
Cancer-Kicking Chili: Hot for a Cause in Barre Cornerstone Pub & Kitchen Chili Cookoff 2014 Sunday, April 13, 2014 written by CHRISTINE PENNEY |
|
BARRE, VT – This Sunday found the Cornerstone Pub and Kitchen in Barre, Vermont warmer inside than out at their second annual Chili Cook-off, a community gathering and fundraiser for the Vermont Cancer Survivor Network. This Vermont restaurant departed from its usual gastro-pub American comfort foods to explore the hotter side of palate possibilities when they hosted this tasty and well-attended amateur competition intended to support present and past cancer fighters.
“The Cancer Survivor Network is a statewide network of cancer survivors where we train survivors to be mentors for people going through treatment,” said Dave Cranmer, the group’s executive director and himself a cancer survivor. He started the Cancer Survivor Network, and its partnering group Kindred Connections, after he had learned firsthand the importance of building strong support and mentoring relationships for cancer patients and their families. Says Cranmer, “When I talk to anyone newly diagnosed, I’m like, ‘Do not go through this alone. It’s not a solo project. You need a partner somewhere to help you get through it.’”
The Cornerstone’s owners, Keith Paxman and Rich McSheffrey, personally understood the aftermath of cancer diagnosis. Paxman struggled to tell his story when asked to speak one on one. Picking up for Paxman, McSheffrey stepped in: “My father and Keith’s father had cancer at the same time. Unfortunately, he lost his dad at the same time my dad was battling stage 4 cancer and beat it (and is now cancer free). So, it’s bittersweet because we’re business partners and best friends. My dad works for the Cancer Survivor Network…and when he approached me, saying that they wanted to do some sort of a fundraiser, I couldn’t think of a better place or a better group of people to do it with and for.”
It boiled down to creating this family-friendly community event, where tasters bought a ticket, spoon, and token at the door, with proceeds going to the Survivor’s Network. Hungry attendants could then taste any of the 24 chilis entered, which included flavors ranging from chocolate to bourbon, with plenty of secret ingredients thrown in. From there, satisfied tasters placed their token next to a chili, counting toward the popular vote that would ultimately name the king or queen of cancer-kicking flavor. Despite fierce competition, Don Dick of Barre claimed the crown with a tangy venison bourbon chili.
As Mike Allen, a Cornerstone regular and chili contest entrant, put it, “It’s good stuff for a good cause, and that’s what we’re here for.” From the smiles on their faces, over a hundred satisfied chili tasters and cancer fighter supporters couldn’t agree more.
“The Cancer Survivor Network is a statewide network of cancer survivors where we train survivors to be mentors for people going through treatment,” said Dave Cranmer, the group’s executive director and himself a cancer survivor. He started the Cancer Survivor Network, and its partnering group Kindred Connections, after he had learned firsthand the importance of building strong support and mentoring relationships for cancer patients and their families. Says Cranmer, “When I talk to anyone newly diagnosed, I’m like, ‘Do not go through this alone. It’s not a solo project. You need a partner somewhere to help you get through it.’”
The Cornerstone’s owners, Keith Paxman and Rich McSheffrey, personally understood the aftermath of cancer diagnosis. Paxman struggled to tell his story when asked to speak one on one. Picking up for Paxman, McSheffrey stepped in: “My father and Keith’s father had cancer at the same time. Unfortunately, he lost his dad at the same time my dad was battling stage 4 cancer and beat it (and is now cancer free). So, it’s bittersweet because we’re business partners and best friends. My dad works for the Cancer Survivor Network…and when he approached me, saying that they wanted to do some sort of a fundraiser, I couldn’t think of a better place or a better group of people to do it with and for.”
It boiled down to creating this family-friendly community event, where tasters bought a ticket, spoon, and token at the door, with proceeds going to the Survivor’s Network. Hungry attendants could then taste any of the 24 chilis entered, which included flavors ranging from chocolate to bourbon, with plenty of secret ingredients thrown in. From there, satisfied tasters placed their token next to a chili, counting toward the popular vote that would ultimately name the king or queen of cancer-kicking flavor. Despite fierce competition, Don Dick of Barre claimed the crown with a tangy venison bourbon chili.
As Mike Allen, a Cornerstone regular and chili contest entrant, put it, “It’s good stuff for a good cause, and that’s what we’re here for.” From the smiles on their faces, over a hundred satisfied chili tasters and cancer fighter supporters couldn’t agree more.
_^_^_^_^_^_
Biography
Jesse LeClair, chef, Cornerstone Pub & Kitchen, 2012 - 2013
Stowe Food & Wine Classic, summer 2013
written by CHRISTINE PENNEY
Stowe Food & Wine Classic, summer 2013
written by CHRISTINE PENNEY
Chef Jesse LeClair helms the kitchen of the recently opened and highly successful Cornerstone Pub and Kitchen in Barre, Vermont. His dishes of classic American fare with flair – subtle inspirations of the deep South, Asian flavor profiles, or traditional fine French cuisine peek through his every dish – have afforded the restaurant wide recognition and acclaimed reception since opening in November 2012.
A 2002 graduate of the New England Culinary Institute, LeClair received extensive culinary training in Atlanta, Georgia under Chef Bruno Menard at the five-star Ritz-Carlton, Buckhead. He later shared his culinary expertise as the sous chef at such four- and five-star hotels as the JW Marriot and Four Seasons, and gained valuable experience in restaurant and menu development as he helped open the successful Book House Pub in downtown Atlanta.
His hometown of Barre has welcomed him back with open arms, where Jesse’s creativity at the Cornerstone has earned him state-wide accolades, including glowing reports in Burlington’s Seven Days and the Barre-Montpelier Times Argus, a lengthy piece on WCAX’s “The :30” with Alice Levitt of “Alice Eats,” and a “New England Cooks” full episode feature with Tony Campos. His food contributions led the Cornerstone Pub and Kitchen to win the Vermont Chamber of Commerce’s Taste of Vermont 2013 restaurant showcase, and to be awarded Best New Business of 2013 by the Vermont Agency of Commerce and Community Development. As Barre works to revitalize its downtown, this rising chef and proud Vermonter seeks to refresh his friends and rebuild his community with fun, flavorful food that gives his hometown a taste of fame by satisfying its appetite for progress.
_^_^_^_^_^_
Opinion
On a Video of Bernie Sanders speaking at Liberty University on the Campaign Trail
November 2015
written by CHRISTINE PENNEY
November 2015
written by CHRISTINE PENNEY
Daily am I amazed at the absolute dichotomies I encounter when opening my Facebook newsfeed. My friends' views range from anti-gun to anti-Obama, pro-life to pro-gay marriage. From this I've seen fights erupt into dirty, slur-slinging disrespect for the opponent, which sometimes results in the breakage of the bonds of "friendship" (however defined, in facebook terms or otherwise). Some friends of mine have outright abandonded this black and blue social network as a result of these typed shrieks of ill will. And yet alternatively, I've seen the very public and profound transformations of people's opinions as a result of careful consideration of others’ opposing views. It's a wonder to me that such varied experiences can be had by the simple act of sharing and engaging each other on such a generic, practically open forum.
Both types of encounters jolt my soul when I realize that words, the way we treat each other, and the sharing of opinions can change lives for good or for ill.
I share this video out of respect:
Yet ultimately, I share this video out respect for this man, Bernie Sanders, who dared and chose to walk among his likely opponents, those he knew might completely disregard, disagree with, and perhaps openly disrespect or hate him, so that he could nonetheless speak publicly for the sake of asking those probable challengers to join him on common ground to take a stand together. He stepped onto a very public stage in very a controversial place to speak about what he feels is right for millions of people, even though his immediate audience’s response would probably be negative. That takes guts.
It's rare for oil and water to mix. In fact, most of us would think, "Why try? Not only does it sound disgusting, it scientifically doesn't work." But just like the vinaigrette on a salad or mayo on a sandwich, there are a few moments, coupled by a few key adjoining acidic ingredients, when the combination works. This fusion rendered my run-of-the-mill taste buds simply...astonished.
Both types of encounters jolt my soul when I realize that words, the way we treat each other, and the sharing of opinions can change lives for good or for ill.
I share this video out of respect:
- respect for the opposing parties, many opinions, and incongruent beliefs that undoubtedly struggled at the event where this video was recorded;
- respect for this institution (Liberty University) and the generally held conservative values and resultant actions and opinions of those who attend, work for, or support it;
- respect for the parties (Independent and Democrat) and views that Bernie Sanders represents, commits to, and founds his work upon;
Yet ultimately, I share this video out respect for this man, Bernie Sanders, who dared and chose to walk among his likely opponents, those he knew might completely disregard, disagree with, and perhaps openly disrespect or hate him, so that he could nonetheless speak publicly for the sake of asking those probable challengers to join him on common ground to take a stand together. He stepped onto a very public stage in very a controversial place to speak about what he feels is right for millions of people, even though his immediate audience’s response would probably be negative. That takes guts.
It's rare for oil and water to mix. In fact, most of us would think, "Why try? Not only does it sound disgusting, it scientifically doesn't work." But just like the vinaigrette on a salad or mayo on a sandwich, there are a few moments, coupled by a few key adjoining acidic ingredients, when the combination works. This fusion rendered my run-of-the-mill taste buds simply...astonished.
_^_^_^_^_^_
