#ccfcc2011 – June 15 – This delicious lunch created and prepared by Chef Andrew George and the Métis Nation Culinary Class features Métis Nation Culinary Cuisine.
Menu
“Sardines”
Pacific sardines grilled with garlic and olive oil served on a crostini and micro greens with a five citrus sauce reduction
“Pacific North West potlatch feast “
Pan seared scallops, arctic char, halibut, oyster, local prawns finished with a bouillabaisse style broth served with rice and seaweed
Musk ox Mipkazola salad wraps”
Micro greens wrapped in Musk ox Mipkazola topped with a pine dressing
“Wild game charcuterie station”
A mixture of game sausage, buffalo pemmican, pates and terrines
“Fresh tuna Salad”
Pan seared pacific tuna served on a baby dandelion and watercress salad topped with water chestnuts and Wasabi vinaigrette
“Venison stir fry”
Tender pieces of venison sautéed with local baby fresh vegetables served on noodles
“Braised rabbit”
Sherry braised rabbit, B.C. mushrooms with spinach, wild rice in a tortilla wrap
Smoked corn and wild rice salad
“Clam fritters”
Baby clams with fresh vegetables in a fritter batter served with a cayenne lime dip
“Juniper duck canapé”
Grilled duck breast served with a mushroom ragout on a canapé with a juniper sauce
“Field berry cobbler”
Field berries over bannock topped with Sabayon and whipped soapallie berries
Bannock station with preserves
