Memories of duck-feet soup

Over the years, the annual TRU Foundation Gala has become the big social event, and last night was no exception. It was packed as usual, and raised a tremendous amount of money for the good work done by the foundation.

In trying to find an interesting new theme each year, dinner at the gala can be a bit chancy, and hasn’t always found the mark. Last night, I admit I had my concerns about the Forbidden City theme, as it included a dinner of roast duck and pork belly. Duck is one of those dishes you love or hate. If it’s good, it’s okay; if it’s oily it’s really bad.

The TRU culinary arts staff and students pulled it off. As is often the case, there was a bit of compromise involved, since true Chinese food (as opposed to the pretend Canadian version involving rice and almond chicken) can be quite disturbing to the Western taste.

I was reminded of trips to China that included such dishes as duck-feet soup (seriously, duck feet in a broth), duck tongues (toasted up and served as a snack, sort of like potato chips), pigeon heads, shark-fin soup, stewed hooves, frog bellies and other delicacies. There is no part of an animal, it would seem, the Chinese don’t find a way to eat. Not being an adventuresome eater, I always found myself girding my stomach and giving it all a taste in order to avoid an international incident, but it was a challenge.

Not to worry at the gala. It was all done in such a way that you could enjoy at least enough of it to get into the spirit of the thing. It always amazes me how they can put together a very special meal and serve it to 400 people all at once. Tremendous job.