Indigenous cuisine | Culinaire Magazine

Sep 301 min read

Sage Blueberry Smoked Salmon

Restaurateur Inez Cook is a member of the Nuxalk Nation, from Bella Coola, BC. A child of the Sixties Scoop, Inez was taken away from her...

Sep 301 min read

Rabbit and Carrots Two Ways with Sweet Garlic Aioli, Saskatoon Gastrique, and Herb Sponge

Chefs Michael and Marshal Crowchild are on a mission to share the voice of their people through the food they create. Working at...

Sep 301 min read

Pan Fried White Fish Fillets with Sweetgrass Beurre Blanc

Chef Steph Baryluk grew up in the Gwich’in community of Teetl’it Zheh (Fort McPherson) and says she was very fortunate to observe her...

Sep 301 min read

Meenishapiy

For Chef Scott Iserhoff of Pei Pei Chei Ow and Bernadette’s in Edmonton, inspiration is centred on a sense of simplicity: childhood...

Sep 301 min read

Seared Elk Rack with Purple Onion, Crushed Haskap Berry and Apple Sauce

Whatever dish Chef Shane Chartrand creates, it’s guaranteed to be inspired by his background. “My latest dish that I’m continually...

Sep 301 min read

Bison Tenderloin with Yarrow and Sage

When Chef Jenni Lessard is feeling stuck for a recipe or menu, she heads outside and takes her cues from nature. Her business is aptly...

Sep 301 min read

Pan Fried Trout with Birch Syrup Glaze

Growing up in Liidli Kue, NWT, Chef Denia Baltzer was surrounded by family that to this day hunts and harvests. Gatherings were centred...