Veteran Arctic and Antarctic explorer Quark Expeditions will offer a first-of-its-kind culinary experience, showcasing the Inuit cuisine of Greenland and Nunavut.
The company says it is the only polar operator to offer this kind of culinary collaboration with local Inuit chefs, which will only be available on select 2022 and 2023 Arctic voyages.
"Quark Expeditions has had the honour of travelling to the Inuit homelands of Greenland and Nunavut for 30 years," says Alex McNeil, Director of Expedition Experience and Innovation for Quark Expeditions.
"And for more than a decade I've had the pleasure, as a member of the Quark Expeditions team, of visiting these regions and developing meaningful relationships in local communities. These relationships have inspired us to provide this platform, Tundra to Table: Inuit Culinary Experience, for local chefs in the Arctic to showcase the Inuit cuisine and culture of Greenland and Nunavut."
McNeil says the ultimate purpose of the program is to "support Inuit chefs as they share the stories of their people through food."
At the heart of the experience is the purity of the ingredients, such as seafood caught fresh from the Arctic waters, and free-roaming game that consume naturally organic grass and vegetation.
Typical dishes include: pickled halibut, dried halibut and fried halibut served with lumpfish dip and bread; South Greenlandic lamb served with pommes Anna (layers of sliced potatoes), sweet turnip ragu, pickled angelica and wild gravy; and beer-braised muskox served with Greenlandic mashed potatoes, mushroom sauce and berry jam.
The dishes guests eat during this on-ship experience reflect the culinary traditions of the region of their voyage, whether it's muskox in Greenland or Arctic char in Nunavut. Local chefs will share the story of their people through the food they prepare.
Quark will also introduce another culinary-related opportunity starting in the Arctic 2022 season. Guests will have the opportunity, on select voyages, to accompany Inuit chefs as they forage in the wild for plants and herbs.
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