Three vivacious northern chefs pair up with three local chefs to create a contemporary twist on northern cuisine.

Yukon’s Michele Genest, aka the Boreal Gourmet, offers a portrait of northern life with an exploration of wild or “country” foods in gourmet recipes. Robin Wasicuna of Yellowknife’s Wiseguy Foods creates innovative haute cuisine from a trailer kitchen that is the talk of the town. Rebecca Veevee, “Nunavut’s answer to Jamie Oliver”, turns Northerners on to healthy eating with an infectious passion for local ingredients.

The host of the evening is NAC interim Executive Chef John Morris. Joining him are champion of local ingredients, chef Ross Fraser — one half of the hugely successful fraternal duo at the helm of Fraser Café — and Charles Part of Les Fougères, a regional culinary success story celebrating the best of tradition infused with contemporary flair.

Rebecca Veevee and Chef John Morris create char tartare with crisp seaweed, sweet potato crisp, juniper aioli and Arctic char Sheperd's pie.
Robin Wasicuna and Ross Fraser create reindeer with asparagus and a charred spring ramp and rhubabr romesco sauce.
Michelse Genest and Charles Part creat elk osso buco with morel mushrooms jus and smoked elk jerky with ild yarrow and juniper.