Bison Sliders and Quebec Foie Gras

After a massive welcoming Pig Roast on Friday night, the Opening Ceremony was followed by a “Canadian Lunch” which was a roving feast from one region to another to another.

Two stations (other than the beer truck) quickly developed line ups.  On one side of the field, Yukon Chef Victor Bongo shared juicy bison sliders that toppled over with fresh heirloom tomatoes.

The other line up that lasted all afternoon even after some of the workshops began was at Quebec’s legendary Les Fougeres. There Food Day Chefs Charles Part and Jennifer Warren Part served baked organic white beans with Charles’ homemade wild boar bacon, homemade duck sausage, laced with maple syrup, wild thyme and…ta dah…seared foie gras!    It was the essence of real Quebecois cooking but with the unmistakeable Gatineau flare.

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Author: Anita

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