Chinese Figure Skaters Shen Xue and Zhao Hongbo Win the Gold

Out of Retirement and onto the medal stand:

Chinese duo wins pairs competition figure skating.

 

Retirement is a word that is tossed around a lot in sports these days. For Shen Xue and Zhao Hongbo, it meant nothing when their country asked them to return to the winter Olympics. At age 31 and 36 respectively, Shen and Zhao have won the gold for China in the first instance since 1960 of a Russian or Soviet pair has not earned the top spot. The couple has two bronze medals to their names from the two past Olympics, but it seems the third time is a charm.

 

The final free skate program started with the bronze medalists Aliona Savchenko and Robin Szolkowy less than a point behind Shen and Zhao. The Chinese couple skated a mistake free program and earned the gold. Finishing with the silver medal was the other Chinese pairing of Pand Qing and Tong Jian who won the gold in 2006.    

Article by Michael Fusco

The Ricker: Canadian Gold Medalist Maelle Ricker-Snowboards

Maelle Ricker, Canadian Olympic Snowboarder is the first female Canadian to win a gold medal on Candian soil.  She’s making the country proud and probably millions of young Canadian girls are going to want a snowboard for Christmas this year. 

In an interview with Faceoff.com Maeller talks about her motivation, “Turin was such a motivator for me,” said Ricker, a West Vancouver, B.C., native who grew up racing on Cypress Mountain.  “It just made me work that much harder and just go for it today.”

Ironically, her gold winning race was on Cypress Mountain.

Olympic Gold Medalist Simon Amman: Profile of Swiss Cuisine

Switzerland's Simon Amman is the first Gold Medalist of the 2010 Vancouver and Whistler Olympics

The Multi Cultural Cooking Network is taking a look at foods from the nations of some of the athletes of the Vancouver/Whistler 2010 Olympics. Switzerland has received the first gold medal from the 2010 Olympics, and they have ski jumper Simon Amman to thank for their victory. The 28-year old Grabs, Switzerland native adds a little more bling to his collection with his third gold medal coming from the normal hill jump in Whistler, B.C..

Switzerland’s cuisine has its own winning tradition. The Swiss have a multitude of influences coming from their other Europen neighbors: France, Italy and Germany. However, the Romansh region is where most of the traditional Swiss dishes hail. With Switzerland’s long-time history of farming, it’s not surprising that some of the more unique dishes incorporate the use of potatoes and cheese (Rösti, Fondue, and Raclette).

What They Eat in Switzerland

Meant to be shared, a group enjoys the Swiss favorite, fondue cheese.

Cheese: The most identifiable cheeses are the Emmental, Gruyère, Vacherin, and Appenzelle. Cheese dishes include fondue (communal dish where diners use forks to dip bits of food in semi-liquid sauce — often cheese) and Raclette (melted cheese eaten with boiled or roasted potatoes with small gherkins and pickled onions).

Rosti: Much like “hash browns,” the Swiss have eaten Rosti for generations. Considered a national dish, this a popular potato entree which used to be eaten for breakfast by many farmers in the canton of Bern. Now it is served as an accompaniment  to dishes like Cervelas (cooked sausage) or Fleishkase (specialty meat found in Switzerland, Austria and Germany consisting of corned beef, pork, bacon and onions)

Chocolate: When you think about Switzerland, it’s hard not to think about chocolate. Ever heard of Toblerone? Yes, the chocolate bar with the funky pyramid shape — a Swiss man James Tobler started that business in 1867. Nestlé, Kraft, and Lindt, all had their start as chocolate factories founded in Switzerland.

Callier chocolate

François Louis Callier (Vevey, Switzerland) opened the first chocolate factory in his country in 1819. It is now owned by Nestle

Bread: The Swiss quite enjoy the simplicity of bread. Bread rolls  come in all kinds of varieties and  for breakfast or  dinner, the Swiss eat sliced bread with butter and jam. Bread and cheese is also commonly eaten for dinner.

Cultural Influences

Italy: Zürcher Geschnetzeltes– thin strips of veal with mushroom and cream.

France: Papet vaudois –  leeks with potatoes, served with Saucisson, and/or with ‘Saucisse au foie’ and ‘Saucisse au chou’ (smoked liver or cabbage sausages).

Germany: Birchmuesli (known more commonly as Muesli) – a popular breakfast food made of uncooked rolled oats, fruit and nuts.

Graubünden Canton in Switzerland: Chur(er) meat pie– a popular dish from Graubünden in south eastern Switzerland.

Article by Monica Johnson

Brian Boitano: Gold Winning Performer on ice & the Kitchen

Twenty years ago, In 1988 Brian Boitano not only captured the hearts of America and the world with his skating program but he captured the Gold in Calgary, Canada. 

The more things change, the more things stay the same:

 Again Canada is awarded an opportunity to host an Olympic games; however, the host city is Vancouver. 

As for Boitano, he is making his mark as a host…on Food Network as the host of “What Would Brian Make?”  His skills in the kitchen and entertainment value has allowed him to be awarded a second season of the hit show.

Check out Brian’s Skills at Food Network