Salmon ‘n’ Bannock Sets the Table for Authentic Indigenous Food Adventures at Dine Out Festival Vancouver 2022

By Indigenous Tourism British Columbia December 6, 2021

Salmon' n' Bannock is setting the table and calling in flavours and chefs from all four corners of present-day Canada as part of Vancouver Dine Out 2022 with four unique, authentic
Indigenous culinary journeys guided by renowned chefs from four Indigenous Nations.

VANCOUVER WORLD CHEF EXCHANGE - INDIGENOUS CULINARY DINNER SERIES

Start off the New Year in a celebratory way with Indigenous hosts at Vancouver’s only Indigenous restaurant.

Salmon’ n’ Bannock Bistro is setting the table and calling in flavours and chefs from all four corners of present-day Canada. This special event is part of the 20th Anniversary of Destination Vancouver’s Dine Out Vancouver Festival with four unique, authentic Indigenous culinary journeys guided by renowned chefs from four Indigenous Nations.

Four Chefs, four courses, four nights, four directions.

Four is a sacred number to many Indigenous cultures and shows up in many ways. There are four sacred directions in many medicine wheels–north, south, east, and west, often representing the intellectual, spiritual, physical, and emotional bodies. Some Indigenous cultures honour four sacred plant medicines–tobacco, sweetgrass, sage, and cedar.

This is a once-in-a-lifetime Indigenous dining experience: four chefs, four courses, four nights, four directions. It’s time to remember celebration and learning. And eating together.

From January 28-31, 2022, Salmon’ n’ Bannock will open its kitchen and assist the four visiting chefs in creating a one-off Indigenous foodie adventure.

palaugaat, pemmican, pineh

All four chefs are guests to the shared territories of the Musqueam, Tsleil-Waututh, and Squamish Nations that Salmon n’ Bannock sits on, and they’re bringing their palaugaat, ammuumajut, pemmican, pineh,nimehbin, amik pikoodinigan, and piigjiosigan with them.

The four chefs welcome you to enjoy their exclusive menus, with only two seatings nightly (5PM/8PM). Tickets for the private event are $175 each and include all four courses, Hee-Hee-Tel-Kin red and white wine/beer/non-alcoholic drinks, as well as gratuity.

If you’ve never been to Salmon n’ Bannock, you’re in for a double, quadruple treat. This is real learning. With visiting chefs working with wild-harvested traditional ingredients unique to their lands, these one-time-only, no-substitutions menus are your chance to connect to the bounty of four Indigenous cultures and communities.

Each seat at the long but limited table is special

Diners at the exclusive Indigenous culinary evenings will sit together at two long tables and enjoy diverse Indigenous ingredients and cultures brought to you by notable Enoch Cree, Algonquin, Inuvialuk, and Odawa chefs. All four chefs are making a special trip to Vancouver with special ingredients for this event. Four chefs, courses, nights, and directions.

Reserve your seats for these exclusive Indigenous culinary gatherings at Dine Out Vancouver 2022:

January 28: Chef Joseph Shawana (Odawa)

Joseph Shawana is an Odawa chef and the former Executive Chef at Kū-Kŭm Kitchen and Professor at Centennial College’s School of Hospitality, Tourism and Culinary Arts Centennial College in Toronto. In 2019, Chef Joseph won best world cuisine in Ontario by beating out over 33,000 restaurants and was named one of Air Canada’s top 20 restaurants in Canada. He was also named as one of the top ten chefs in Ontario, with reviews by the New York Times, Toronto Star, the Globe and Mail, Food & Wine.

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January 29: Chef Marie-Cecile Cezin Nottaway (Algonquin Anishnaabe)

Cezin Nottaway is an Algonquin Anishnaabe chef from Rapid Lake, Quebec, born and raised. After nine successful years of business, she has retired from her five-time award-winning catering company, Wawatay Catering. Chef Cezin has been featured in the New York Times and hosted two episodes of popular Indigenous culinary docuseries Red Chef Revival. She has also won the honour of distinction award at Algonquin College, was named the country’s next top chef in the Globe and Mail. Cezin’s next endeavor includes land-based workshop facilitation, which allows her to continue following her kokom’s steps.

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January 30: Chef Shane Chartrand (Enoch Cree)

Shane Chartrand is a Cree chef and author of Tawâw: Progressive Indigenous Cuisine , a popular Indigenous cookbook containing over 75 recipes that share Indigenous stories and cuisine. In Cree, tawâw means, “Come in, you’re welcome, there’s room.” Chef Chartrand was born to Cree parents and raised by a Mi’kmaw-Irish mother and Métis father. He is a survivor of the Sixties Scoop and the foster care system from Alberta. His journey In Indigenous food began when he learned of his Indigenous identity at the age of 30. He has appeared on Chopped Canada, Fridge Wars, and Iron Chef Canada and was the winner of the Gold Medal Plates at the Canadian Culinary Championship.

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January 31: Chef Sheila Flaherty (Inuvialuk)

Sheila Flaherty is an Inuvialuk chef and founder of sijjakkut, a 100% Inuit-owned company that prides itself in preserving and promoting Inuit culture through inuksiutit menus. Sheila has shared menus in Iqaluit, Ottawa, Toronto, and New York City. She has been a Resident Chef at the National Arts Centre and collaborated in a New Arctic Kitchen event in Nuuk, Greenland. Chef Sheila’s participation in MasterChef Canada Season IV catapulted her passion for inuksiutit dishes to a national audience. She has appeared in Chuck and the First Peoples’ Kitchen, Moosemeat & Marmalade, and been featured in Chatelaine, enRoute, and named one of the top emerging chefs in Canada by the Globe and Mail.

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Thank you to the sponsors: Destination Vancouver, Indigenous Tourism BC, Indigenous Tourism Canada, and Westin Bayshore Vancouver.
For more information about the 20th Annual Dine Out Vancouver Festival, please visit dineoutvancouver.com