Yak Tartare and Sylvan Star Shine at Royal Reception

Here is a sneak peak at two of the finished hors d’oeuvres that were served to the Royal Couple, Kate and William, and 120 attendees at the Celebration of Youth Reception held at Rideau Hall on June 30th, 2011.

I will have an in depth blog posting in the next day or so with more pictures of other incredible dishes, but I wanted to show off what was done with the two Alberta products (yak-cross meat, and Sylvan Star Gouda) we were asked to supply for part of the menu.

Drumroll please!

May I present:

Potato Crusted Alberta Yak Tartare with Outaouais Sunny Side Up Quail Egg,
(the tartare was piped into the shoestring potato squares first, see picture below) 
…and the other dish featuring Alberta product:
Victoria Island Musk Ox Prosciutto with Alberta Sylvan Star Crackling on a Jellied Herb Dice
 Huge thanks to the Friesens of Springridge Ranch and Todd and Stu at Horizon Meats in Calgary for working with us on getting the yak to Ottawa, and to John and the crew at Sylvan Star Cheese for making an incredible product we were proud to show off. The musk ox prosciutto, by the way, is the tasty Mipkuzola that we have featured at our past Northern Food Nights and comes from Hills Foods in B.C.
Check back for more Royal dishes in the next few days.

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