Honorary Consul of Canada Robert Lee and his supportive wife Anna warmly welcomed Guest of Honor Ambassador Peter Sutherland, a frequent visitor of the island.
The event which was organized by the Embassy of Canada's efficient staff Irma Angeles, Trade Commissioner Assistant, and Carlo Figueroa, Public Affairs Officer, enticed the invitees to have a night of sheer gastronomic delight.
Canadian Executive Chef Luke Gagnon expertly combined classic Canadian techniques with contemporary culinary innovations and fresh seasonal ingredients to create exceptional dishes.
Sumptuous openers included deep water oysters, seafood chowder and hors d' oeuvres made from Canadian pork and salmon. The food stations served Alberta beef, duck and Atlantic smoked salmon, while the salad dressings and entrees were prepared with one of the healthiest oils in the market, Canola oil from the Canadian prairies.
To cap this culinary experience was a varied selection of desserts using Canadian maple syrup.
One of the main objectives of the event was to showcase food safety, its variations and environmentally responsible production while meeting and satisfying consumer demands.
The Canadian agriculture and agri-food sector are known as one of the most dynamic agricultural industries in the world, featuring cutting-edge research and well-established regulatory system.