Canada's insider blog

Let's call it...Field-to-table...The hottest new offshoot from the Locavore, farm-to-table and sustainable food movements sweeping the culinary world is foraging, and Canada is home to two of the movement's champions: Food Network Canada personality Chef Paul Finkelstein and Arctic forager, Steven Cooper. Though he lives in Edmonton, Alberta, Cooper travels to far-reaching places including the desolate yet breathtaking Arctic region to forage, gathering a fascinating cache of natural souvenirs along the way.

“Food from the Arctic is special as it untouched, undomesticated, non-hybridized and entirely free of genetic modifications except those that nature has deemed fit.   While most of these foods remain in abundance, the Inuit are careful, through both traditional and modern means, to protect their food supply,” said Steven Cooper

Chef Paul wears many hats, perhaps the Jamie Oliver of the North, as he may be best known for his latest project that introduces Canadian youth to the slow food movement. Screaming Avocado  teaches students to use natural, locally sourced ingredients to make healthy lunches and the program serves over 300 students daily, every lunch hour.

Chef Paul Finkelstein and Arctic forager Steven Cooper will be cooking the Saturday, May 14 dinner at New York City's prestigious James Beard House. The menu is posted below. Click here for tickets tickets

Hors d’Oeuvre
Arctic Fish and Chips > Cayenne-Spiced Skordalia Croquettes with Dill Mayonnaise Tender Cube > Sous Vide Berbere-Dusted Musk Ox with Cilantro Yogurt and Papaya Paste Bacon and Eggs > Sunny-Side-Up Quail Eggs with Olive Oil–Fried Croutons, Smoked Beluga Bacon, and Cherry Tomatoes Carpaccio and Caviar > White Fish and Crème Fraîche–Stuffed Arctic Char Carpaccio with Citrus–Scotch Bonnet Dip Pelee Island Winery Secco NV
 
Dinner
Arctic Archipelago Cocktail
Davis Strait Shrimp, Sea Urchin, Clams, and Fennel-Candied Arctic Char, Served with Wild Rice Wafers, Northern Horseradish, Sun-Dried Tomato Cocktail Sauce, and Cilantro Seedlings Henry of Pelham Family Estate Reserve Riesling 2008
 
Banks Island Charcuterie
Served with Wild Mustard, Cedar Tip Jelly, Mipkuzola Chips, and Brioche Toast Peninsula Ridge Reserve Syrah 2007
 
A Mare Usque ad Mare
Citrus-Roasted Turbot with Herring Roe, Whitehorse Arctic Char Caviar, Butter-Poached Gho, Bannock Crisp, and Beurre Blanc Rosehall Run Rosehall Vineyard Chardonnay 2008
 
Nunavut Rock Partridge Jigae
Partridge Leg Confit and Fire-Roasted Breast with Charred Foie Gras, Kimchi, Jerusalem Artichoke, Fried Noodles, and Hot-and-Sour Broth Malivoire Pinot Noir 2009

Desserts
Apple Meringue Tarte with White Chocolate–Almond Sablé and Pemmican-Dusted Double-Cream Vanilla Ice Cream Huff Estates First Frost 2008
 
Truffles and Mignardises