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0-1116 First Ave., Whitehorse
(807) 008.f202
Takhini River Lodge wants the Yukon on the culinary map
s much of the
western world has become swept up in foodie
suhuls-s4rnpling exotic
cuisines
at restaurants and experimenting in their own kitchen with the help of an army of
idendty. Northern food has traditionally reflected our environmenr-moose srew
Champeval's mission to shake up northern cooking. "Miche has a passion for the land, and that's expressed in the food she creates," says Champeval. "She uses Yukon councry foods in new and different ways. Both visi tors to the Yukon and locals want to experiment with these new taste sensations."
a harsh
land.
Christiane Champeval, who owns Takh-
ini River Lodge along wich her husband, Jean Marc, is giving aspiring gourmands a chance to develop their culinary skills with
|
Yukon, North ofordinary
magazine,
recently released her 6rst cookbook, The Boreal Gourmet: Ad.uentures in Northern
culture. and northern culture has become more complex, diverse, and cosmopolitan, many Yukon cooks are moving away from basic survival with essentials foraged from
Spring 2011
a regular contributor to this
celebrity chefs-Yukoners too are embracing gourmet cooking and dining. But, as is often the case, the unique challenges oflife in the territory mean residents must redefine their culinary quests to 6t our northern
and salmon steaks are obvious menu staples when the land offers plentiful game and the rivers teem with fish. But as food refects
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create and enjoy food with Yukon fair. Their guide in these gourmet explorations is Miche Genest, a'Whitehorse-based chef and food writer who, in addition to being
Coobing.
'With recipes that celebrate Yukon ingredients, Genest is the ideal choice to aid in
Gourmet food is not new territory for Champeval. Before immigrating to the Yukon from Calmar, France, three years ago, she trained with renowned European chef Philippe Kientzle& a veteran of several respected kitchens in France and London
the feel and favours ofdistinctly northern dishes. Starting in February of this year, Takhini River Lodge began offering Sat-
and something of a celebrity among French
urday workshops where participants can
fall, Champeval brought her
foodies, with a radio show and zo years experience as
a culinary instructor. Last one-time
It's evident from the very structure of Takhini River Lodgeconstructed in 2008-that luxurv and the Yukon were always meant to go hand n hand.
tutor Kientzler over from France to prepare a week of decadent dinners for Takhini River Lodge's guests.
"Philippe helped me develop the idea
of hosting instructional workshops with gourmec dinners," says Champeval. "He was amazed by the variety of wild ingre-
dients, the quality of local produce, and the enchusiasm guests brought to the table for trying new dishes. He says the Yukon is ready to be on the map for food lovers." 'While Champeval is passionate about
enriching
the culinary
vocabulary of
Yukoners, she also works to impress guests from afar with top-notch meals. It's evi-
dent from the very structure of Takhini River Lodge-constructed in zoo8-that luxury and the Yukon were always meant to go hand in hand. Though they've been in business just two years, the Champevals quickly learned that visitors want to experience the land while srill feeling comfortable and cared
for-immersing
themselves in the beautiful wilderness setting, enjoying the elegant creature comforts of the lodge, and drinking up the Yukon's uniqi-re
brand of hospitality.
"I often use recipes inspired by Miche's cookbook," she says of the meals she serves her patrons. "Whether my guests are from Japan or southern Canada, everyone wants to rry local cuisine.... I serve elk prepared with chocolate and Yukon-brewed stout. Arctic char with noilly prat sauce, and French desserts accented with wild berries.
Visitors are intrigued with the distinctive culinary options here, and local guests are excited to try Yukon food transformed into gourmet fare." 'N?ith
the aid of visiting chefs, be they
homegrown intends
to
or imported,
establish the
Champeval Takhini River
Lodge as a place for gourmet getaway week-
sensual experience of excellent food, pristine wilderness, and decadent-yet-
snd5-a
rustic charm that will appeal to Yukoners and tourist alike. For Champeval, this means her culinary
training never ends. \While Genest is conducting workshops-a combination of demonstration, participation, and discussion of the ideas in Genest's cookbook-the Iodge owner assists as the sous-chef, aiding
with preparation and helping participants keep pace. The learning environment is intimate, with only ro participants because, as Champeval is quick to note, thais all the kitchen can handle. After an afternoon of creative kitchen action, students are able to
enjoy the fruits of their labour in the evening, feasting on fine Yukon food in the lodge's dining room.
JERK CHICKEN, ROTI
The first workshop in February was themed around Middle Eastern cuisine
with a
conspicuous Yukon flair, using bison, fireweed honey, spruce-tip butter, birch syrup, and cranberries. The next two workshops, again led by Genest, are
MoN.-WED.: I 1-8
THUR.&FR.l:ll-9
SAT.: RESERVATIONS ONLY
2O74 2irD AvENuE, WHTTEHORSE (ACRO56 FROM THE
ww.PICMFEPPAF@O.COT
DINE IN
-
TAKE OUT
.'rE-
Christiane Champeual can be reached at Tahhini Riuer Lodge (86) Sgl-lo6o or info@ tak hiniriuerlodge. com.
BUILDINO)
456-4990
scheduled For June (focussing on vegetarian cuisine) and October (a course entitled
"Harvest Menu"). "Cooking is my passion," says Champeval. "Sharing my knowledge and skills with food lovers gives me the energy to keep exploring. I rhink Miche is a soulmate in this way. In the workshops, we are all learning together, creating amazing northern food that's new to Yukoners but comes from the land and our culture today. It's gourmet food we can call out own."
NG
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Yukon, North of 0rdinary
I
Spring 2011
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