Featuring indigenous food at the Vancouver Michelin Guide Ceremony was another standout moment for Tawnshi Charcuterie!
At the Fairmont Pacific Rim event, we were surrounded by amazing talent and impeccable style. Guests and honorees arrived in Mercedes Benz and tailored suits and dresses. They were chefs, media personalities and political figures, all gathered to witness the next Michelin star to be awarded in Vancouver.
On special request from Destination Vancouver we created a canapé that represented just one of the flavour combinations possible with a Tawnshi Charcuterie board - apple sage butter smoked bison bologna with jellied cedar, brie, and walnut on baked bannock.
Working in collaboration with Olivia Povarchook, of bartender extraordinaire of Miku, she concocted a zero-proof cocktail - Seedlip 'Grove' Non Alcoholic Spirit, Blueberry Juice, Cinnamon Bark Tea, Local Honey, Lemon Bitters. It was a divine pairing!
A big shout out goes to Chef Paul Owl for his specialty meats! We look forward to featuring his work more often.
Our modern indigenous charcuterie bite was a hot commodity and we finished the night without a single crumb left.