Food Day Canada’s most extreme feast was celebrated on board the ice breaker, MV Polar Prince, in Pangnirtung Fiord part of the Canada C3 project.
Calgary Chef Paul Rogalski left his restaurant, Rouge, to fly north and board the re-commissioned icebreaker on what he now calls ‘an epic adventure’. Other Food Day Canada chefs will also join this 150 day voyage… Mark Filatow, Jamie Kennedy and Warren Barr but this feast for the passengers and crew is worth recounting as it’s absolutely one of a kind.
Paul writes: “I was definitely in a precarious situation having to cook exclusively from the existing inventory on the ship. Sadly none of the food I had ordered to be on the boat had made it into the inventory either which was part of the adventure. But as you know I love to be impromptu with my cooking so I was up for the challenge 🙂
With that being said one of the participants managed to pick a decent amount of Arctic sorrel which was the only edible greenery that was forgeable in the extreme desolate areas where we landed. Thank goodness as it was delish! I used it to make a unique but amazing chimichurri.”
Seal and Bannock Sliders with BBQ Sauce and Pickles
(I received my lesson on cooking seal from Taivitii (David) Lawson)
Baked Brie, Caramelized Maple Syrup and Baguette
Borscht, Sour Cream, Dill
Grilled Triple Thick Ribeye Steaks, Arctic Sorrel Chimichurri
Classic Wine and Butter Poached Lobster Tails
Smashed Red Potatoes
Pictures kindly provided by C3 Ambassador Randall Howard.