TASTY NOTES
Local delicacies to be showcased at Juno welcome receptions
Think local ingredients — things like saskatoon berries, lentil humus, Diefenbaker steelhead trout and Saskatchewan braised bison.
They’re the inspiration behind this year’s Juno menus.
Juno Awards guests will be treated to a taste of Saskatchewan cuisine April 19 at two welcome receptions at RCMP Depot Division in Regina.
Sorry, neither reception will be open to the public.
About 150 people will nibble on finger foods prepared by Jeff Varls, sous chef at the RCMP Drill Hall, and his team at a welcome reception for the Canadian Academy of Recording Arts and Sciences (CARAS) board of governors, at the RCMP Heritage Centre. And more than 1,000 industry members and nominees are expected to attend a Juno kickoff in the RCMP Drill Hall, enjoying hors d’oeuvres catered by Varls and his team, and signature Juno cocktails created by Corby Distilleries.
“We wanted to give 50-50 — some local, but then still touch on the lobster, the scallops, things people would expect at an event like that. You can’t do straight local,” Varls explained at a recent Juno menu tasting for media and Melanie Berry, president and CEO of CARAS and the Juno Awards.
“First, we had to find things that we knew people would like that would be attractive, like braised bison and saskatoons, and things we knew we could execute, while still feeding 300 or 400 cadets a day,” he said.
Varls said his team bid on the Juno catering contract, welcoming the opportunity to showcase their culinary skills.
“We had to bid on it, just like everyone else would have. We didn’t get the contract based on just being here,” Varls pointed out. “They actually didn’t even know we were here.”
The RCMP culinary team decided to incorporate dishes it had successfully done before, plus some new ones.
“It’s a little bit of the old, a little bit of the new, and a little bit of the risky, all mixed into one,” Varls said.
In true Saskatchewan spirit, the initial menu proposal was “meat-heavy,” he said. The revised menu adds more vegetarian options, such as roasted vegetable mousse.
“I think chefs really hit the mark here,” a visibly impressed Berry said while sampling hot and cold hors d’oeuvres in the Drill Hall. “You’re trying to get a lot of local flavours, as well as you definitely want finger foods, so it’s easy for people to talk and eat and have a drink and socialize all at the same time. You really don’t really want a full buffet of food. It’s a fun kickoff.”
“I’m really looking forward to this welcome reception,” Berry said. “Because to be here in the Drill Hall is so reflective of the city that we’re in. And that’s what the kickoff should be about. It should be reflective of where we are.”
“When you look at what the Juno Awards are, what represents Canada, how we can all bring a celebration together, what a perfect place,” said RCMP assistant commissioner Roger Brown, commanding officer at Depot Division.
“Depot’s been part of this city for 125-plus years. As a matter of fact, we were here prior to the city. To be able to play just a small part in the whole (Juno) weekend is kind of nice for us,” Brown said.
“The Drill Hall is big and accommodating, as well as the whole facility, with respect to parking and everything else,” he said. “I think it will all fit together to kick off quite a weekend. We’re really looking forward to being able to do our part.”
Signature Juno drinks will be served at both welcome receptions.
“They’re Canadian drinks. They’re Canadian brands,” said mixologist Sherri Morrell, representing Corby Distilleries. “And they’re very easy to make.”
Here are recipes for the two signature cocktails served at this week’s Juno menu-tasting event:
CANADA ROCKS!
MARTINI
2 oz. Polar Ice Vodka ½ oz. Lemon Juice ½ oz. Maple Syrup 2 oz. Cranberry Juice Muddle 10 cranberries in a shaker. Fill with ice and add Polar Ice Vodka, lemon juice, maple syrup, and cranberry juice. Shake and strain into a martini glass. Garnish with cranberries.
THE JUNO SPICED APPLE & GINGER
1 oz. Wiser’s Spiced Whisky 3 oz. Apple Juice 3 oz. Ginger Ale Build all ingredients in a highball filled with ice and garnish with a wedge of lime.