Tundra to Table Inuit culinary experience awaits clients on Quark Expeditions

Just ahead of its Arctic season, Quark Expeditions held a Tundra to Table Inuit culinary experience at the Toronto Art Gallery on Thursday night showcasing Inuit and Greenlandic culture and culinary traditions.

Over a five-course meal ranging from Arctic char to deer loin held in partnership with Igapall, a Greenlandic chef collective with members who join Arctic itineraries, attendees got a taste of what awaits guests who participate in the Tundra to Table dining experience on-ship.

“Last year, together we served almost 400 guests and we’re bringing that opportunity today off-the-ship for the first time ever,” said Quark Expeditions’ operations & sustainability manager Lyndsey Lewis. “Community engagement is really central to Quark Expeditions’ almost 35 years of operations in the Arctic. We aim to build authentic experiences for our guests in partnership with the local people and the local communities.”

More than just a memorable meal, the onboard experience features storytelling where expedition travellers learn about the cultural significance behind each dish.

Notably, Lewis said its partnerships are designed to benefit everyone involved.

“Tundra to Table is a perfect example of this type of collaborative development because it highlights what we can build together is so much more than what we can develop alone,” she said. “By integrating local cuisine into the expedition experience, Quark Expeditions hopes to facilitate meaningful cultural exchange and invite enriching conversation between guests and our expedition team, and of course, with the chefs themselves. We hope to cultivate a deeper appreciation for the Arctic and the incredible people who call it home.”

Igapall’s Miki Siegstad and Iben Lange, who have both been part of Quark Expeditions’ Tundra to Table experience, were on location in Toronto to serve up the immersive meal.

Although the Toronto gathering was much larger than on ship, Siegstad said it was easier logistically because of the bounty of ingredients available, whereas they are limited with fresh options sourced locally during sailings especially if there’s unexpected weather limiting hunting and fishing outings.

“Sometimes on the ship we go out and forage a lot for the ship and the restaurant,” said Lange. “We also hire ingredients from local fishermen and local hunters.”

“Sometimes it can be a bit hard to get the ingredients, so we are forced to improvise,” Siegstad added. “It’s also really exciting to see that since I started in the restaurant business about 14 years ago, back then we used much more imported stuff and now it’s pretty easy to see that people are including our culture, using more local ingredients in the restaurants. It’s really great to see.”

Attendees also had the opportunity to experience an interactive tour of the Kenojuak Ashevak exhibit. There are currently 14 prints on display at the AGO by the renowned Inuit artist born in Kinngait, Nunavut.