Rankin Inlet caribou. Rideau Hall's Executive Chef Louis Charest puts the finishing touches on a platter which includes caribou loin from Rankin Inlet. Caribou from Rankin Inlet (right) was served at Tuesday's state dinner alongside other foods from across the country, including a Niagara prosciutto, lobster and sweetbread pavé (left) and early summer vegetables. I'm still hearing it today and I'll be hearing about it for a few days," said Louis Charest, Rideau Hall's executive chef. The caribou was sourced from Kivalliq Arctic Foods in Rankin Inlet.

Source: CBC News June 29, 2016 20:53 UTC