Edible Canada Coast to Coast Yukon Dinner-1

Living up to its vision to help define Canadian cuisine, Edible Canada has launched a new market dinner series, welcoming Canada’s top talent into the Granville Island bistro for a coast-to-coast dinner experience.

“Ask 10 different people what Canadian food means to them and you’ll get 10 different answers.” – Eric Pateman, Edible Canada

Edible Canada Coast to Coast Yukon Dinner-7

Every month, Edible Canada’s culinary team will feature a different province or territory, flying in award-winning chefs specifically chosen for their contribution to shaping Canada’s culinary landscape. 

Edible Canada Coast to Coast Yukon Dinner-8

“By welcoming the larger food community into our space we hope to learn more about what “Canadian” food is being served on a daily basis from Coast to Coast and what is influencing it” says owner Eric Pateman, “and share that journey with the public. This dinner series is about discovery.” 

At the start of each month, the popular Granville Island eatery will host a four course kick-off dinner for 75 people. These dinners will showcase the regions top culinary talent with the best ingredients, traditions and stories from the lands. Their line up includes Top Chef Canada winner Dale MacKay, Slow Food pioneer Michael Howell, and Montreal’s celebrated Chef Derek Dammann of Maison Publique.

Arctic char terrine, smoked livers, juniper, red onion compote, fennel sunflower flatbread
[Arctic char terrine, smoked livers, juniper, red onion compote, fennel sunflower flatbread]

Earlier this week, we were invited to dine with Tourism Yukon. Chef and Author Miche Genest, Chef Carson Schiffkorn, and Trapper Teena Dickson were flown down to our ‘balmy’ city for the evening. The menu was forage-themed and included several pours of Yukon Brewing craft beer, a Haskap Royale, and Edible Canada’s own Market Red wine, a gamay, syrah, pinot noir blend produced in Oliver, BC and crafted with Okanagan Crush Pad.

Haskap Royale
[Haskap Royale]

Yukon Brewing: Gold, Red
[Yukon Brewing’s Gold and Red]

Yukon is an accessible, affordable, and accommodating region. I should know as I travelled to the region just under two years ago, enjoying stellar outdoor beauty, hospitality, a good variety of cuisine and the Aurora Borealis.

Morel mushrooms foraged from The Yukon
[Morel mushrooms foraged from The Yukon]

Our Boreal feast was hosted by Chef Carson Schiffkorn of Inn on the Lake, a premier Yukon Bed and Breakfast started almost 20 years ago. Boreal Gourmet author Miche Genest was on hand to discuss foraging and food preparation as guests sampled some incredibly tasty locally-produced jellies. I found a new discovery in Wild Things’ Spruce Tip jelly, its tips picked from white spruce trees in the Yukon forest.

Wild mushroom soup, steeped fir needles, morel cream, crispy burdock chips
[Wild mushroom soup, steeped fir needles, morel cream, crispy burdock chips]

Wild mushroom soup was paired with Yukon Brewing’s Yukon Gold, while our main dish, Canadian Rangeland elk steak, was paired with Yukon Red.

Canadian rangeland elk steak, cranberry reduction, chive and pumpkin seed pesto, braised kale, Yukon Gold potatoes
[Canadian rangeland elk steak, cranberry reduction, chive and pumpkin seed pesto, braised kale, Yukon Gold potatoes]

As a non-game eater, I was treated to a portion of Arctic Char, also featured at the start of the dinner as a terrine, served with red onion compote and fennel sunflower flatbread crackers.

Arctic char
[Arctic char]

A few things about the Yukon you may not know:
– The 1,000 mile Yukon Quest sled dog race from Whitehorse to Fairbanks, Alaska starts tomorrow
– 10th Annual Available Light Film Festival starts today through February 15
– Cleanest air in the entire world 
– Great diversity of products grown
– Culinary Festival is going on its third year and will take place July 30 to August 2
– Kids are taught edible plants and foraging in Yukon schools — survival of the fittest!

Coast to Coast chefs

Here’s a schedule of upcoming Coast to Coast dinners:
March 2 | Saskatchewan Month
Top Chef Canada winner Chef Dale MacKay of Ayden

April 1 | Ontario Month

Chef Jeff Crump of Bread Bar and Author of ‘Earth to Table’


May 4 | Alberta Month

Chefs Dave Bohati (MARKET), Eden Hrabec (Crazyweed Kitchen), and Blair Lebsack (RGE RD)

June 1 | Nova Scotia Month

Executive Director of Devour! The Food Film Fest Chef Michael Howell and Taste of Nova Scotia

July and August | [dates TBD]

The Best of BC with Local Chef Ned Bell & Other BC Friends

September 1 | Quebec Month

Chef Derek Dammann from Maison Publique

October 1 | PEI Month
Chef Ross Munro, Owner/Operator of Prince Edward Island Culinary Adventures

November 2 | New Brunswick Month

Chef Chris Aerni of Rossmount Inn

Sourdough Chocolate Cake, fresh cream, haskap mousse
[Sourdough chocolate cake, fresh cream, haskap mousse]

Price per ticket is $125 and includes food, beverage pairings, and gratuities. Menus and details around the specific dinners will be released closer to the dates. As these are unique and individual evenings, it is highly recommended reserving tickets in advance online; with the caliber of these chefs and a limited number of tickets available, the dinners are expected to sell out quickly.

As well, the Ultimate Canadian Whiskey Dinner series is set to take place in Yukon starting April 11, an amazing boutique dining experience for 12 diners at a time to enjoy regional cuisine in a super cool setting (imagine dining below the Auroras!).

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