Dinner fit for a president, the menu showcases Canadian ingredients

OTTAWA — United States President Joe Biden is staying in Ottawa on his short trip north of the border, but the catering team from the National Arts Centre planned to take him on a cross-country culinary tour Friday.

The president and first lady Jill Biden will be the guests of honour at a dinner hosted by Prime Minister Justin Trudeau and his wife Sophie Gregoire Trudeau at the Canadian Aviation and Space Museum.

The meal, put together by executive chef Kenton Leier, featured ingredients such as East Coast yellowfin tuna, Alberta beef, flaxseed, Quebec maple syrup and Yukon gold potatoes.

The three courses also included a cabernet sauvignon jus made with wine from Pelee Island Winery in Kingsville, Ont., and a rum caramel made of Newfoundland’s famous Screech rum.

Because this isn’t an official state dinner, Gov. Gen. Mary Simon and her husband, Whit Fraser, are relieved of hosting duties – though both will be in attendance.

The guest list also included various cabinet ministers and leaders from Canada’s business community, including Canadian American Business Council CEO Scotty Greenwood.

The Prime Minister’s Office says all opposition party leaders were invited, along with former prime ministers, former ambassadors to Canada and the U.S. and members of the prime minister’s NAFTA advisory council.

Not everyone on those lists is able to attend. Jean Chretien and Joe Clark will be there, along with former envoys Bruce Heyman, James Blanchard, Gordon Giffin, David Jacobson and David MacNaughton.

National Indigenous organizations will be represented by Assembly of First Nations National Chief RoseAnne Archibald, Inuit Tapiriit Kanatami president Natan Obed, and Metis National Council president Cassidy Caron.

The full menu for Friday night: FIRST COURSE

• Cedar salt and seaweed crusted rare-seared East Coast yellowfin tuna

• White bean hummus, cucumber, pickled radish and bitter greens

• Flaxseed cracker and lemon parsley emulsion

MAIN COURSE

• Alberta beef braised short rib

• Butternut squash puree and Yukon gold potato pave

• Wildflower honey roasted carrots and fine green beans

• Pelee Island cabernet sauvignon jus

DESSERT

• Wild blueberry and Quebec maple mousse cake

• Screech rum caramel and sweetgrass meringue

• Fresh berries