The Tastes of Expo 67

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The Tastes of Expo 67 

"...A first-class treat for the ordinary palate, a feast for the greediest gourmand and a paradise for the connoisseur of haute cuisine."
By Frank Rasky

Finally, at the risk of sounding chauvinistic, I would give my vote to La Toundra in the Canadian pavilion for serving the best all-around meal - in terms of reasonable price, smart décor, fast service and excellent food.
Everything in this 650-seat restaurant is done in an Arctic motif.  Igloo murals on the sea-green walls were created by Eskimo artists from Cape Dorset on Baffin Island. The seats are upholstered in authentic sealskin. Three genuine Eskimo girls serve as hostesses, and the bilingual waiters are tastefully decked out in what is called "high Arctic" style: soft tan jackets with black turtleneck sweaters.
At $3.50, I had a superb meal - beaver tail consommé, roast Ontario turkey stuffed with chestnuts, maple sugar pie and a truly noble cup of coffee. But the pièce de résistance came when one of the attractive Eskimo hostesses served me a $1.15 assortment of inuk titbits - most notable of which were the smoked ilkalu (a delicate Arctic char) and the succulent slices of grilled muktuk (the skin of the white whale, tangy with a dash of lemon juice).
In the words of Raymond Waleau, the Ludwig Bemelmans-like maître d', formerly director of food operations at Montréal's Queen Elizabeth Hotel: "No new discovery has emerged in the food world since the development of Cornish hen. With the introduction of the Arctic whale, Canada may create a culinary revolution at Expo."

Copyright by The Canadian Magazine, June 17, 1967. All rights reserved.


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