Passed canapés:
Sumac smoked tuktu (caribou) with aqpik (cloudberry) compote
Sauteed wild northern mushrooms tarts
Cedar cured iqaluk (Arctic char) with onion blueberry relish
Arctic crab and scallop salad bites
Wild herbs roasted goose on corn bread
Birch syrup bbq glazed muskox skewers
Quaq and Charcuterie table:
Umingmak (muskox) pepperoni
Maple smoked iqaluk (Arctic Char)
Whitefish jerky
Summer sausage
Umingmak (muskox) jalepeno smokies
Pickled iqaluk (Arctic char)
Reindeer pepperoni
Pipsi (dried iqaluk)
Mikku (dried tuktu)
Quaq (frozen) natsiq (ringed seal), iqaluk (Arctic char), maktaaq (narwhal)
Aqpik (cloudberry) jam
Kimminnaqutiit (cranberry) jam
Palaugaaq 4 ways (Inuvialuit doughnuts, inaluaq palaugaaq, fried and baked)
Hot table:
Natsiq (ringed seal) sliders topped with balsamic onions on fried palaugaaq
Maktaaq (Narwhal) Chowder
Chef stations:
Tuktu (Caribou)
1-Quaq – raw frozen and Mikku – dried
2- Roasted with parsnip puree and mushroom jus
Tarlunait (Scallops)
1- Infused with mamaittuqutik (Labrador tea)
2-Baked in the shell with garlic and ginger
Dessert
Paurngaq (crowberry) Cheesecake Bites
Wild berry cobbler
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