Quark Expeditions: Travel Weekly

Tundra to Table: Inuit Culinary Experience

“Visiting Inuit homelands of Greenland and Nunavut over the years has allowed us to build meaningful relationships with local communities,” says Alex McNeil, Director of Expedition Experience and Innovation for Quark Expeditions. “Consequently, we’re able to provide this one-of-a-kind platform for local chefs to showcase their Inuit cuisine and culture.”

Inuit food in its purest, most natural state

At the heart of Tundra to Table is the purity of the ingredients: seafood caught fresh from the Arctic waters, and free-roaming game that consume naturally-organic grass and vegetation. Dishes could include: pickled halibut with lumpfish dip and bread; South Greenlandic lamb served with pommes Anna (sliced potatoes), sweet turnip ragu and pickled angelica; beer-braised muskox with Greenlandic mashed potatoes, mushroom sauce and berry jam; and honey-glazed ptarmigan served with turnip purée.

Hosted by local Inuit chefs who are experts in Indigenous cuisine

The dishes guests eat during this culinary experience, held in Balena, the main restaurant on Ultramarine, reflect the culinary traditions of the region guests are traveling, whether it’s muskoxen in Greenland or Arctic char in Nunavut. Local chefs will share the story of their people through food.

The only Inuit culinary experience of its kind

Quark Expeditions is the only polar operator to offer this kind of culinary collaboration with local Inuit chefs.

Chef-led foraging

Quark Expeditions will introduce another culinary-related opportunity in the Arctic 2022 season. On select voyages, guests can accompany Inuit chefs as they forage in the wild and share foraging insights, talk about Arctic plants, and Inuit culinary traditions