British Columbians who read about these dishes might be encouraged to think that they themselves were represented in the ingredients. Through the produce of their home province, they too, could attend the royal meal, and even their familiarity with these local foodstuffs included them in the occasion. To underscore British Columbia's emphatically British character, Chef Anderegg had chosen a traditional British game bird, the pheasant. On this occasion, a bird remind the guests of manor homes and lordly hunting grounds, was also in the English way, the bread sauce made with bread crumbs that had been buttered.9