Great Food from the College Kitchen

This past fall they also did the Government of Yukon Agricultural Branch’s North of 60 Conference banquet and sourced almost 90 per cent of the ingredients for the dinner from local farmers.

In the north this is especially a challenge as the conference is in November, so a lot of fresh produce isn’t available and meats must be inspected in order to be used in a commercial setting. But this only added to the learning experiences of the students. During the summer, staff and interns were sent to the Fireweed Community Market to make connections with the local farmers and were able to source quite a variety of meat and vegetables.

The Culinary Arts Department is also set up to grow produce. Their kitchens have a “cultivator” in which they are able to grow their own herbs and salad greens. A cultivator is an automated, enclosed, self-contained cabinet in which to grow plants. Each shelf in the cabinet contains full spectrum lights and is plumbed into the water system. The cultivator is about the size of a double wide drink cooler and is intended to be part of kitchen. Even now there are fresh herbs growing and summer vegetables started.

The vegetables will be grown in a greenhouse designed by Yukoner Bob Sharp, which was completed last summer.

They planted it for the first time in August and harvested in September, then planted a second time in September and were able to continue harvesting right up until the end of October.

The Culinary Arts program runs from September to April, giving each student a foundation in the culinary world. Added to this foundation the students are challenged to have a passion for what they do.

Encouraged to be creative, the students are allowed to add their personal touches to the different foods prepared. Teamwork is also encouraged. As an example, the award was given to the entire department and not a single person. The award will be hung in the Bistro, to be enjoyed by all who see it.

Menu for the North of 60 Banquet

An example of what Batten teaches his students.

  • Focaccia bread made with local triticale flour and herbs
  • Romaine and baby greens, walnut bacon lardons, bannock croutons and carrot gorgonzola
  • Roasted beet salad with shaved Brussels sprouts and goat cheese
  • Smoked potato salad with microgreens and parsnip ranch dressing
  • Roasted carrots, parsnips and celery root with kale roasted potato medley
  • Beef cabbage rolls with roasted tomato sauce
  • Roasted leg of pork with black currant glaze
  • Banana shortcake with wild blueberry sauce
  • Haskap shortcake with strawberry compote

Ingredients Were Sourced Locally From:

Whitehorse Area

Circle D Ranch: beef and pork

Sunnyside Farm: triticale flour (a hybrid of wheat and rye)

Yukon Agriculture Branch Research Farm: black currants

Yukon Berry Farm: haskaps

Yukon College Culinary Arts program: microgreens

Yukon Gardens: tomatoes

Yukon Grain Farm: cabbages, carrots, parsnips and potatoes

Fox Lake

Wild Things: wild blueberries

Dawson City Area

Kokopellie Farm: Brussels sprouts, celery root, kale and dry herbs

Tr’ondek Hwech’in Teaching and Working Farm: carrots and potatoes

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