Behind the Scenes at The Royal Couple’s Ottawa Reception

Wow! Lots of buzz over what foods were served to William and Kate in Ottawa last week.

 (Photo credit: Cpl Dany Veillette, Rideau Hall © 2011 Office of the Secretary to the Governor General of Canada)
(Photo credit: Cpl Dany Veillette, Rideau Hall © 2011 Office of the Secretary to the Governor General of Canada)
Three Corus radio stations grabbed the yak topic and ran with it. 630 CHED Radio was falling over themselves with listeners and hosts spouting the strangest information. Not sure what was worse, host Lesley Primeau’s mangling of the pronunciation of Nunavut (proper pronunciation here), or her obnoxious reaction to Steve’s phone-in call;  iNews880 reported the menu contained fruit from Saskatoon, and smoked salmon from the Maritimes (wrong on both accounts); QR77 in Calgary requested a phone interview with me, then said “Thanks, but we’ve got a yak producer instead…” which was fine because it enlightened me of yet another yak ranch in Alberta that I hadn’t known existed (West Gimlet Farms near Rimbey), and that information led me to finding more yak ranchers east of Airdrie ( Rafter K2 Farms.) Both of those ranchers raise pure yaks, unlike the yak/beef cross raised at Springridge Ranch near Pincher creek (suppliers of the product we took to Ottawa).

So, let’s set the record straight about the food: Here’s what I wrote for the Edmonton Journal:

And below is the official Royal Reception menu…with no smoked salmon in sight.

Royal Reception for the Duke and Duchess of Cambridge
June 30, 2011 – Rideau Hall, Ottawa
Salt Spring Island Goat Cheese & Rhubarb Beignet
Served with a Niagara Almond and Cold Pressed Colza Oil Glaze & Fennel BC Sea Salt


Apple Lavender Blossom Glazed Wild Ginger & Prairie Grain Butter
Served on Chocolate Mint & Mixedwood Plains Curry
Southern Ontario Sun-Dried Cherry Tomato Niçoise
On oven roasted Black Olive Puree with Green Pea Sabayon & Pickled Spring Radish


New Brunswick Cheeses & Saskatoon Fruit Wine Fondue
Served with Cape Dorset Kelp Bannock Ficelle
Newfoundland & Labrador Spruce Tip Smoked Oyster
With Sorrel Leaf, Sorrel Spume & Cracked Boreal Green Alder
Davis Strait Shrimp Velvet & Qikiqtarjuaq Sea Urchin
On a Wild Rice Wafer with Wasabi Crème Fraiche & Tamari Soy Caviar
Queen Charlotte Strait Spot Prawns & Great Lakes Herring Roe Salsa
On a Chili-dusted Sablefish Crisp
Winnipeg Smoked Goldeye & PEI Cloth-bound Cheddar Parfait
Served with a Laurentian Cattail, northern Horseradish, White Fish Caviar and Acadian Sturgeon Caviar


Arctic Char Carpaccio
Served with Crème Fraiche, chives, Arctic Char Caviar, and Citrus Miso Chili Paste
Victoria Island Musk Ox Prosciutto and Alberta Sylvan Star Crackling
On a Jellied Herb Dice with Wild Leek Pesto
Potato Crusted Alberta Yak Tartare and Outaouais Sunny-Side Up Quail Egg
With Fried Cipollini Onion Salt

Niagara Peninsula Sun-Dried Sour Cherry and White Chocolate Cheesecake Lollipop
Fresh Quebec Strawberries with Milbank Ontario Fresh Chèvre & Candied Basil Phyllo Cornet
Vacherin of Chatterbox Farms Maple Mousse and Isle d’Orleans Crème de Cassis
Sesame Tuile, Green Apple Crema and Rideau Cottage Crab Apple Gelee
Dried Ontario Pear and Bitter Chocolate Cream Cup
Fresh Ricotta Fritter with Preserved Raspberry and Rideau Hall Mint
Alcove Honey Lemon-Aide
Lemon Grass Ontario Wild Ginger & Raspberry Water
Rideau Hall Peppermint Sumac & Inuit Ice Tea
Five-Tiered Saugeen Yoghurt Lassie

Author: Twyla Campbell

World-wide wanderer, CBC Edmonton AM Restaurant Reviewer, Member of Edmonton’s Slow Food convivium, oenophile, epicurean explorer and a freelance writer whose works have appeared in several magazines and newspapers including More, Above & Beyond, Avenue (Edmonton), Up Here, Northern Flyer, Opulence, City Palate, the Edible Prairie Journal, The Edmonton Journal, Slow Food Canada, Lifestyle Alberta, and on Slow Food Edmonton’s website. Grant MacEwan University (Professional Writing Program) Bachelor of Applied Communications Degree (in progress). I’m a Tweeter @wanderwoman10