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A tasty tribute to Canada's North

A Taste of the Arctic brings together hundreds of dinner guests every year to celebrate Inuit culture and cuisine. Think smoked char, dried caribou and narwhal chowder.

Arctic fare reimagined at swanky gala to highlight Inuit culture

CBC News ·
This is pipsi, also known as dried Arctic char, just one of the many dishes on the menu tonight at Taste of the Arctic. (Inuit Tapiriit Kanatami)

It's a tribute to the flavours of Canada's North.

A delicate sampling of maktaaq (narwhal) chowder. (Inuit Tapiriit Kanatami)

A Taste of the Arctic brings together hundreds of dinner guests every year to celebrate Inuit culture and cuisine. Think smoked char, dried caribou and narwhal chowder.

For the first time, the menu was created by an Inuk, Iqaluit-based chef Sheila Flaherty, right. She worked with NAC executive chef Kenton Leier, left. (Jessa Runciman/CBC)

It's put on by Inuit Tapirit Kanatami, the national organization representing Canada's Inuit.

But for the first time in its nine year history, tonight's feast was also created by an Inuk chef, Sheila Flaherty.

Mini natsiq (ringed seal) burger covered with balsamic caramelized onions on fried palaugaaq (bannock). (Inuit Tapiriit Kanatami)

Before you get too excited, the event is sold out. But if you're not one of the 600 people lucky enough to have snapped up a ticket, you can salivate over these photos.

Tarlunait (scallops) infused with mamaittuqutik (Labrador tea). (Inuit Tapiriit Kanatami)

Menu

Passed canapés

  • Sumac smoked tuktu (caribou) with kimminnaqutiit (cranberry) compote.
  • Sautéed wild northern mushrooms tarts 
  • Iqaluk (Arctic char) ceviche.
  • Taliujaq (Arctic crab) and tarlunait (scallop) salad bites.
  • Wild herb-roasted ingmiaq (goose) with aqpik (cloudberry) compote on corn bread.

Chef-animated stations

  • Tuktu (caribou) and umingmak (muskox).
  • Birch syrup barbeque glazed tuktu (caribou) skewers.
  • Roasted umingmak (muskox) with parsnip purée and mushroom jus.
  • Tarlunait (scallops) infused with mamaittuqutik (Labrador tea) baked in the shell with garlic and ginger.
  • Natsiq (ringed seal) sliders topped with balsamic onions on fried palaugaaq (bannock).

Quaq and charcuterie table

  • Umingmak (muskox) pepperoni.
  • Maple smoked iqaluk (Arctic char).
  • Kakkiviaqtuuq (whitefish) jerky.
  • Umingmak (muskox) jalapeno smokies.
  • Pickled iqaluk (Arctic char).
  • Pipsi (dried Arctic char).
  • Mikku (dried caribou).
  • Aqpik (cloudberry) jam and kimminnaqutiit (cranberry jam).
  • Palaugaaq (bannock) four ways: doughnuts, inaluaq palaugaaq (coil), fried and baked with berry compote.

Hot table

  • Maktaaq (narwhal) chowder.
  • Cedar planked iqaluk (Arctic char) with onion blueberry relish.
  • Seared kakkiviaqtuuq (whitefish) with kimminnaqutiit (cranberry) emulsion.

Dessert

  • Paurngaq (crowberry) cheesecake bites.
  • Wild berry cobbler.
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