Klondike Kates embraced the Food Day concept and was featured in The Yukon News, a great article written by YN reporter Larissa Robyn Johnton. She summed it up:
The menu, created by chef Lamarche, showcases Kate’s culinary Canadiana and the importance of local ingredients “because that’s who we are. That’s why people come up here. That’s the beauty of living up north and being able to serve what’s around you. That makes it so special,” said Savard. “I mean, everyone can buy meat and serve burgers … but it just makes it so creative and so fulfilling to get the salmon when it’s in season, to use the edible flowers. And to create the economy within where you live is the most important.”
