Last night's Aboriginal Potlatch Supper is sure to become a lasting memory from the CCFCC 2011 National Conference. The dinner was an exquisite display of West Coast cuisine, with many new and unexpected interpretations of BC flavours.
Hosted by Vancouver Community College's Aboriginal Culinary Class, guests were treated to incredibly succulent spot prawns poached in a bentwood box with sweet onion and garlic cream, a rabbit sausage king oyster ragout with blueberry pine nut chutney, braised bison brisket with roasted squash and onions (pictured above), cinnamon bannock fritters in brown sugar and cranberry sauce, and so many other beautiful dishes.
Congratulations to Chef Ben Genaille and his amazing group of students, we hope to see more of your work in the future!
Photographs by Thorsten Gohl.
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