A tasty tribute to Canada's North

It's a tribute to the flavours of Canada's North.

A Taste of the Arctic brings together hundreds of dinner guests every year to celebrate Inuit culture and cuisine. Think smoked char, dried caribouand narwhal chowder.

It's put on by Inuit Tapirit Kanatami, the national organization representing Canada's Inuit.

But for the first time in its nine year history, tonight's feastwas also created by an Inuk chef, Sheila Flaherty.

Before you get too excited, the event is sold out. But if you're not one of the 600 people lucky enoughto have snapped up a ticket, you can salivate over these photos.

Menu

Passed canaps

• Sumac smoked tuktu (caribou) with kimminnaqutiit (cranberry) compote.
• Sauted wild northern mushrooms tarts
• Iqaluk (Arctic char) ceviche.
• Taliujaq (Arctic crab) and tarlunait (scallop) salad bites.
• Wild herb-roasted ingmiaq (goose) with aqpik (cloudberry) compote on corn bread.

Chef-animated stations

• Tuktu (caribou)andumingmak (muskox).
• Birch syrup barbequeglazed tuktu (caribou) skewers.
• Roasted umingmak (muskox) with parsnip pure and mushroom jus.
• Tarlunait(scallops) infused with mamaittuqutik (Labrador tea) baked in the shell with garlic and ginger.
• Natsiq(ringed seal)sliders topped with balsamic onions on friedpalaugaaq (bannock).

Quaq and charcuterietable

• Umingmak (muskox) pepperoni.
• Maple smoked iqaluk (Arctic char).
• Kakkiviaqtuuq (whitefish) jerky.
• Umingmak (muskox) jalapeno smokies.
• Pickled iqaluk (Arctic char).
• Pipsi (dried Arctic char).
• Mikku (dried caribou).
• Aqpik (cloudberry) jam andkimminnaqutiit (cranberry jam).
• Palaugaaq (bannock) fourways: doughnuts, inaluaq palaugaaq (coil), fried and bakedwith berry compote.

Hot table

• Maktaaq (narwhal) chowder.
• Cedar planked iqaluk (Arctic char) with onion blueberry relish.
• Seared kakkiviaqtuuq (whitefish) withkimminnaqutiit (cranberry) emulsion.

Dessert

• Paurngaq (crowberry) cheesecake bites.
• Wild berry cobbler.