SEATTLE, WA – Quark Expeditions, the global Leader in Polar Adventures, successfully launched its new Tundra to Table: Inuit Culinary Experience on the August 30th sailing of the Northwest Passage: Epic High Arctic itinerary.
“We’re so proud to have successfully launched our ground-breaking Tundra to Table: Inuit Culinary Experience on our recent voyage to Greenland and the High Canadian Arctic,” said Alex McNeil, Director of Expedition Experience and Innovation for Quark Expeditions. “Tundra to Table, developed in partnership with Inuit chefs, is the only exclusively Inuit culinary experience of its kind, offering guests a one-of-a-kind adventure into the Inuit food and culture of Greenland and Nunavut. We’re so pleased for our guests who were fortunate to enjoy this innovative on-ship culinary and cultural experience, and we’re equally pleased for the Inuit chefs who had the opportunity to share the stories of their people through food.”
Guests enjoyed the Inuit fusion-style dining experience in the Balena restaurant on Ultramarine, hosted by renowned Greenlandic chefs Peter Berthelsen and Miki Siegstad, who talked to guests about the origins of the food they served, and elements of Inuit cooking in both Greenland and in Nunavut.
Dishes typically featured in the Tundra to Table experience include:
- South Greenlandic lamb served with pommes Anna (layers of sliced potatoes), sweet turnip ragu, pickled angelica and wild gravy
- Honey-glazed ptarmigan served with turnip purée, and pickled halibut served with lumpfish dip and bread
- Beer-braised muskox served with Greenlandic mashed potatoes, mushroom sauce and berry jam.