Class Length:2:00 hours
What you’ll do
Join Chef/Culinary Instructor John Bela as he pays homage to an evolving culinary culture. Modern Indigenous cuisine utilizes First Nations culinary customs and traditions with modern ways. While there were major variations from region to region, the traditional diet of Indigenous peoples were remarkably healthy. Legendary Chefs, like David Wolfman and Shane Chartrand have led the charge for bringing these traditional food sources together with European cooking techniques. The menu will start with Wild Rice, Corn and Blueberry Salad. It will continue with Indigenous Bison Tacos on fresh Bannock, then Orange-Laced Duck Breast with Caramelized Onions on Three Sisters Relish (corn, squash and beans). We’ll finish with Wild Rice Pudding and Deep-Dish Saskatoon Pie for dessert.