For Chef Keenawaii Roberta Olson, food is more than nourishment, it’s a cultural experience rich with symbolism and stories. In Keenawaii’s Kitchen, guests are invited to connect with Haida culture through a multi-course meal that’s both meaningful and unforgettable. Every dish is made fresh from scratch using local, seasonal ingredients harvested or caught on Haida Gwaii. A typical menu may include sguu (dried seaweed), K’aaw (herring eggs on kelp), gilgii (dried salmon), wild berries, and garden vegetables. Meals are served in Skidegate for groups of 2–25, year-round, by reservation only. Featured in a variety of publications, Keenawaii’s Kitchen offers an authentic taste of Haida tradition.