What’s on the menu for the Duke and Duchess? Ask the chefs at The Culinary Institute of Canada!

With the much-heralded arrival of the Duke and Duchess of Cambridge only days away, chefs at The Culinary Institute of Canada are busily working to prepare for the royal visit. In total, 85 chefs and students from Holland College’s Culinary Institute of Canada will be on hand to prepare food for the newlyweds and about 2,500 invited guests at Dalvay by the Sea on Monday, July 4th, as well as for other meals during the whirlwind trip.

The menu for the royal’s visit to Prince Edward Island focuses on the high-quality, delicious local foods, including Prince Edward Island potato chowder, steamed Island mussels, barbecued pork belly with homemade mustard, barbecued beef rib eye with onion marmalade, oysters, and strawberry shortcake. The royals will also have an opportunity to enjoy a clam, mussel, and lobster bake on the beach with Chef Andrew Nicholson before they head out. Their private luncheon for 25 people will be prepared by Chef Jeff McCourt.

The team of approximately 16 chef instructors is headed up by Chef Joerg Soltermann, various other chefs and students will be in tents around the grounds at Dalvay, with Chef Hans Anderegg and his group serving in the royal tent. Chef Craig Dauphinee will be responsible for making sure that all of the cooking equipment and utensils are on site on time, no small undertaking when catering for such a large crowd.The chefs are all agreed, it’s the kind of opportunity that doesn’t happen very often, and they’re looking forward to the challenges presented by preparing all of the dishes on site. Here’s hoping the weather holds out for them! Oh, and chefs?…don’t forget to bring me some leftovers!