Edmontonians Contribute to Royal Reception in Ottawa

I never, for a minute, thought I’d be a part of a meal presented to a Royal couple, but here I am in Ottawa, in the kitchen at The Governor General’s Rideau Hall watching food being prepped for tomorrows’s reception.

We brought yak tenderloin from Springridge Ranch and Sylvan Star’s award-winning Gouda, along with musk ox, Arctic Char, Davis Strait shrimp and sea urchin – all from Nunavut. These products are only some of the foods from our nation’s bounty that will be served to the Duke and Duchess of Cambridge.

I will have a longer report when I return including pictures of the finished dishes. Tune into CBC Edmonton AM June 30th at 8:15 a.m. to hear me speak with Mark Scholz about the dinner.

Blogging from an iPhone has it’s limits!

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

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