
National Arts Centre chef Michael Blackie was in Saskatchewan recently when chanterelle and morel mushrooms were in season. He ordered 50 kilograms to be shipped to Ottawa, where he pickled most of it and will be using them to make dinner for 650 guests at the upcoming NAC Gala featuring world renowned pianist Lang Lang.

National Arts Centre chef Michael Blackie was in Saskatchewan recently when chanterelle and morel mushrooms were in season. He ordered 50 kilograms to be shipped to Ottawa, where he pickled most of it and will be using them to make dinner for 650 guests at the upcoming NAC Gala featuring world renowned pianist Lang Lang.