Abo­ri­gi­nal fla­vors

Le Vortex de Bagotville - - NEWS -

As part of Abo­ri­gi­nal A w a r e n e s s W e e k ( AAWS), 90 mem­bers of CFB Ba­got­ville took part in an Abo­ri­gi­nal style din­ner at the Of­fi­cers' Mess on May 16th.

For the oc­ca­sion, chef Jen­sy Gré­groire and her team pre­sen­ted a me­nu with in­di­ge­nous fla­vors: ve­ni­son ter­rine and crou­tons, pork loin with dune pep­per, green sa­lad with sal­mon and vi­nai­grette with flo­wers, onion jam with spruce with a maple rice and blue­ber­ry pud­ding as des­sert. The AAWS was crea­ted in 1992 and runs for four days ( 22- 25 May 2018 for this year). This na­tio­nal ce­le­bra­tion is in­ten­ded to pro­vide Ca­na­dians with an op­por­tu­ni­ty to in­crease their know­ledge of Ca­na­da's Abo­ri­gi­nal Peoples his­to­ry. Abo­ri­gi­nal people have a proud tra­di­tion of mi­li­ta­ry ser­vice, and this week in­vites us to take this time to re­co­gnize the ma­ny contri­bu­tions and achie­ve­ments that these peoples have made and conti­nue to make in the Ca­na­dian Ar­med Forces.

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