This is not your ordinary, everyday bannock. A fundraising dinner at Thompson Rivers University promises to introduce taste buds to the heights of aboriginal culinary delights.
A dazzling four-course menu includes such dishes as pheasant and wild mushrooms terrine, crispy salmon skin, sage bannock crisp, sockeye salmon galantine, Naas river seaweed, Mayan chocolate-sorbet and something called blueberry dust.
And it all comes together under the expert hands of world champions.
Having just returned from the World Culinary Olympics in Germany, Aboriginal Culinary Team Canada is inspired to amaze diners' palates with their modern take on traditional cuisine. TRU Culinary Arts students will assist the team, led by Chef Ben Genaille.
Genaille was an integral part the 2010 Olympic Games in Vancouver, spearheading the aboriginal cuisine components. He is currently head of Vancouver Community College's Aboriginal Culinary program, which he founded in 2008.
It all happens on Dec. 8 at TRU's Culinary Arts cafeteria. Tickets are $75 per person and include wine from Nk'Mip Cellars paired with each course.
The funds are in support of the Aboriginal Culinary Team Canada.
Tickets can be purchased tickets at TRU Culinary Arts Cafeteria, Accolades Dining Room or aboriginalculinary.brownpapertickets.com.
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