Wild Tundra Cranberry Cake with Warm Butter Sauce
A delegation from the Canadian Tourism Commission (CTC) ventured to the polar bear capital of the world – Churchill, Manitoba – to join in the festivities on the weekend the Olympic Torch arrived in this small arctic seaport town, and the Churchill Wild chefs had the honor of cooking dinner for them!
Helen Webber and Dave Schellenberg prepared dinner for a group of 15 which included delegates from the CTC, a representative from Travel Manitoba, Frontiers North owners Linda and Merv Gunter, Frontiers North GM John Gunter and his wife Lisa Joy. Below is the menu the Churchill Wild chefs prepared for the group:
Appetizers
Bacon-Wrapped Manitoba Snow Goose
Any Port in a Storm Blue Cheese Spread
Baked Brie with Wild Cranberry Ginger Chutney
Salad & Bread
Mixed Field Greens with Mustard Vinaigrette
Artesian Style “Shaggy” Bread
Entrée
Manitoba Wild Rice and Black Bean Casserole
Lemon Thyme Spinach
Potato and Bacon Au Gratin
Slow Roasted Organic Caribou Served with Double Mushroom Ragout
Individual Horseradish Bread Pudding
Dessert
Wild Tundra Cranberry Cake with Warm Butter Sauce
North Knife Lake Blueberry Cream Cheese Tart
Your Dinner tonight has been prepared fresh for you while you were out on your Tundra Buggy Adventure. Our bread is made fresh daily with fresh ground flour and all berries are hand picked on hands and knees and are local to Churchill and our Lodges.
Feel free to ask questions, indulge and enjoy!
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