Since the theme of the exhibition "Best Before" involved food, the opening reception called for a careful consideration of the food served. I created a menu inspired by the idea of Aboriginal cuisine as represented on television and in cookbooks. Many of the items included indigenous ingredients prepared using various cooking techniques.
Many thanks to Chef Christine Bib and Laura Pitkanen for working on most of the preparation of this menu:
Maple Ginger Venison Skewers Wild Rice and Bean Salad House Smoked B.C. Salmon, Lemon Cream Cheese Crepes Truffled White Bean Dip with Paprika Cured Bison Sausage and Baguette Crudités and Roasted Red Pepper Dip Wild Blueberry Tarts Maple Glazed Blueberry Scone (bannock)