Chefs Michael and Marshal Crowchild

Grey Eagle Resort and Casino

Chefs Michael and Marshal Crowchild are on a mission to share the voice of their people through the food they create. Working at Calgary’s Grey Eagle Resort and Casino on the Tsuu Tina Nation allows them freedom to create endless combinations of local ingredients. “Everything is told through food, stories, history, and culture,” explains Chef Marshal.

Southern Alberta has a vast range of ingredients that can be used, like fish, poultry, beef, and wild game. “Using wild game is something we both want to see more of,” adds Chef Michael. “Using recipes from elders and turning them into works of art gives our people a voice, and sharing the stories passed down allows others to experience our culture through food.”

The inspiration behind their recipe for Rabbit and Carrots Two Ways was to pay homage to their roots while showcasing the ingredients. “We put this together with the thought of keeping true to our Indigenous roots by using snow hare, a protein not commonly used, and pairing it with garden carrots. Cooking it two ways allows for different flavours and textures,” says Chef Michael.

Chef Marshal adds: “Take your time removing the loin of the rabbit. Use small, focused cuts. Don’t feel you have to rush –cooking is therapeutic.”

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

Serves 2

1 skinless whole rabbit

To taste salt and pepper

To taste sugar

3 Tbs thyme, divided

3 Tbs rosemary, divided

4 sprigs sage

5 garlic cloves, crushed, divided

2 shallots, sliced, divided

1 bay leaf

Cooking oil of your choice

Sage leaves for loin

Butter for basting

1. Remove whole loins from rabbit including whole back legs, set aside for later.

2. In an oven-safe pot, season your rabbit legs with a pinch of salt, pepper and sugar. Add remaining ingredients.

3. Add enough oil to submerge your rabbit legs.

4. Pre-heat oven 250º F and cook rabbit for 2-3 hours until tender but not fall off the bone.

5. For the rabbit loin season all sides with a pinch of salt, pepper, sugar, and lay it flat. Lay sage leaves on top, roll tightly and truss with butchers’ twine.

6. In a pan, add the oil on medium heat.

Next, add rabbit loin and sauté on each side until brown.

7. Add butter and remaining herbs and spices to the rabbit loin and baste the loins well with butter, cooking until internal temp has reached 160º F. Remove and let rest for 3-5 minutes.

Carrot Puree

3 Tbs (45 mL) olive oil

2 shallot, small dice

3 cloves garlic, small dice

1 tsp juniper berries

4 large carrots, medium dice

To taste salt

2 cup (500 mL) stock or water

Add olive oil to a deep pan on medium heat. Once hot, add the shallots and garlic, sauté until fragrant - do not burn garlic! Add juniper berries and carrots and continue to cook for 5 mins. Season to taste. Add stock or water and bring to a boil, cook until carrots are tender then blend until smooth in a food processor.

Confit Carrot

2 carrots

2 tsp rosemary

2 cloves garlic, crushed

2 shallots, sliced

To taste salt

2 cups vegetable or olive oil, as needed to submerge carrot

1 tsp juniper berries

In an oven-safe pan add all ingredients and submerge in olive oil. Pre heat oven to 250º F. Once oven is up to temperature, add pan and cook carrots until tender. To serve, place pan on stove top and sear one side of carrots until caramelized.

Sweet Garlic Aioli

2 eggs

2 Tbs (30 mL) Dijon mustard

2 Tbs (30 mL) apple cider vinegar

To taste salt

2 cups canola oil

1 tsp sweetgrass essential oil

Whisk Dijon and eggs together until combined, still whisking add apple cider vinegar and slowly pour oil into mixture. Keep whisking until it starts to emulsify and thickens. Add essential oil and correct seasoning.

Saskatoon Gastrique

1/3 cup water

1 cup sugar

1 cup saskatoon berries

2 tsp apple cider vinegar

Add water, sugar, and berries into a small pot and place on medium high heat to bring to simmer. Add apple cider vinegar and stir for 2 mins, strain and keep sauce and discard pulp.

Herb Sponge

50 g flour

4 eggs

50 g sugar

50 g parsley, minced

Pinch of salt

Add everything to a bowl. Whisk until fully combined. Let sit for 5 minutes in fridge. Strain and remove left over parsley. Whisk until frothy then place into microwave safe cup, cover with wrap, and cook for 1 minute. Once done, remove from cup and tear into small pieces.

Chef Scott Iserhoff

Pei Pei Chei Ow and Bernadette’s

For Chef Scott Iserhoff of Pei Pei Chei Ow and Bernadette’s in Edmonton, inspiration is centred on a sense of simplicity: childhood memories, life experiences both in and out of the kitchen, and beautiful produce. A member of the Attawapiskat First Nations in the subArctic region, several staple foods have significance for him.

“Goose, moose, whitefish, and berries are very important as they surround the area and are local food sources. They’re the foods my family harvested, and I grew up eating.” Of those ingredients, berries are easily incorporated into several dishes. “They bring me memories of berry picking with my parents and grandparents, watching the berries being preserved or just eating them fresh.”

They can be enjoyed in several ways, too. “Do not let berries go to waste. You can always freeze them, turn them into jam or compote, make shrubs, or dehydrate them.” Overripe berries can be used, too.

“Meenishapiy is a berry drink that we make in house,” explains Chef Scott. “It literally means ‘berry water’ in Omushkegowin.”

“Mix equal parts of berries, vinegar and sugar and let it ferment in an airtight container for 48 hours. This process will produce a shrub that can be added to teas, soda, dressing, etc.”

Chef Steph Baryluk

Nature Culinary Consulting

Simon Fraser University Rooted Indigenous Foods Program and Rooted Menu

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 parents during harvest and processing season along the Peel River. Her inspiration comes from the Gwich’in people.

“With residential schools and the generational trauma, this is a way I can share our culture in a good way. When I’m cooking I think of my granny, my jijuu, our elders and my parents. At one point in our history we were not allowed to practice our culture. So today I share as much as I can.”

Whitefish is a staple in the Gwich’in diet, explains Chef Steph, and growing up along the Peel River (branching off from the MacKenzie River) means that it is readily available. “Our community has relied on the whitefish for generations before and hopefully generations after.”

One of her favourite whitefish dishes is one her mother, Mary Ross, makes – a simple pan fry of fish fillets accompanied by wild cranberries, blueberries, and salt and pepper to taste. “I like it when the ingredients speak for themselves,” she says. “Throughout my culinary journey, I keep in mind what I was taught from my Gwich'in upbringing: respect your food, use only what is needed, and share.”

Pan Fried Whitefish Fillets with Sweetgrass Beurre Blanc Serves 4

2 whitefish fillets, skin off cut into

110 g pieces

1 cup all-purpose flour

To taste salt and pepper

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

4 Tbs (60 mL) olive oil

2 Tbs unsalted butter

1. Dry fish fillets with a paper towel. Combine flour and all spices in a small bowl. Sprinkle seasoning on all sides of fish.

2. Heat a heavy bottom non-stick pan over medium high heat and add oil and butter.

3. Once heated put the fish filet into the pan. Depending on thickness the fish will cook very quickly. Carefully flip the fish.

4. Remove from the heat and pour pan juices over the fish. Garnish with chopped parsley and sliced lemon.

Sweetgrass Beurre Blanc

Yield: 1½ cups

½ cup dry white wine

2 Tbs (30 mL) lemon juice

1 medium shallot, minced

To taste salt and pepper

¼ cup (60 mL) heavy cream

10 cm piece dried sweetgrass

2 cups unsalted butter, cubed

1. In a heavy bottom saucepan, bring the white wine, lemon juice and shallot to a low simmer.

2. Whisk in the salt, pepper and cream. Add in the dried sweetgrass to infuse the flavour.

3. When barely bubbling, slowly whisk in a few butter cubes at a time until all are added and fully melted. The sauce will thicken. If you don't keep the temperature low and whisk continuously, the sauce will separate.

4. Pour the sauce through a fine mesh sieve to remove large pieces of seasoning, sweetgrass or shallot.

Chef Steph garnishes her dish with pea shoots, radishes, salad leaves, and beet chips, and just a dribble of good oil on the sauce.

Supporting Indigenous Artisans

Mitsoh Pemmican

We’re particularly fond of pemmican because it’s denser, and with fat in the mix, generally softer to chew than jerky, and usually with berries too. Mitsoh have made it easier for us to find here in Alberta with their food truck and widely available handy pemmican strips – and we love that it’s bison, mixed with nothing more than maple syrup, sea salt, smoke, and lots of pepper. Available as Maple Saskatoon Berry, Maple Blueberry, and a limited-edition Maple Strawberry, as well as Maple Blueberry with no pepper. 23 g $5, mitsoh.com

Bangin’ Bannock

One of the best ways to connect with a culture – at home or abroad - is to try the food with an open mind and an open heart. Bannock is a quick or no yeast bread, typically fried, that has strong indigenous roots and is absolutely tasty as a part of a meal or a quick snack with a lot of flexibility when it comes to additional flavours or spreads. Bangin’ Bannock is ready to go and easy to make (though if you can try it in the hands of an expert- we suggest you try it there too!). 500 g around $12, banginbannock.ca

Authentic Indigenous Seafood Candied Salmon

You know, when you buy something from a company that cares, it makes you feel good too. Authentic Indigenous Seafood is one of these companies; partnering with small to medium-size Indigenous-owned fisheries who have sustainably sourced their fish for thousands of years. We love everything about their shelf-stable candied salmon which comes in a choice of Wild Keta, Wild Pink, and Wild Sockeye (in beautiful packs and that are all traceable sustainably harvested!), and we can’t stop snacking it! 60 g $10-12, authenticindigenousseafood.ca for stockists and more.

Kebaonish Teas

Hot drinks with a message (and more stunning packaging)! Kebaonish is an Indigenous and woman-led coffee and tea company who aim, cup by cup, to bring people closer to harmony, restoring the connections between people, land, and water. Their striking teas are all different blends inspired by Anishinaabe Seven Grandfather Teachings of Honesty, Love, Wisdom, Truth, Humility, Bravery, and Respect. Our favourite is Wisdom – a super antioxidant moringa green tea that tastes vegetative, a little toasty, and a little minty too. 30 sachets, 54 g $10-12, proudlyindigenous.com

Strengthen your impact by exploring these other Indigenous businesses

White Buffalo Coffee Co. are local Edmonton coffee roasters supporting Indigenous farmers and sourcing their coffee through experienced, socially and environmentally aware Fairtrade purchasers. Their products all meet the seven ‘Smudge Certified’ criteria as well as the ‘Seven Grandfather’ values and teachings. Read more and order online at whitebuffalocoffeecompany.com

Boreal Heartland Herbal Products Inc. is based in Air Ronge, northern Saskatchewan, and an initiative of Keewatin Community Development Association, a non-profit organisation supporting economic development in the region. Their products range from harvested and foraged loose-leaf teas and tea bags – including pure Labrador, or Muskeg tea; energization and restoration teas; hard to find seasonings such as spruce tips, yarrow, alder pepper, and dried chanterelle mushrooms whole or powdered. borealheartland.ca

NWC Wild Rice Company is a group of Cree, Dene, and Metis communities who farm and harvest green wild rice in Northwest Saskatchewan. Shop online for bags of organic, Grade A large or medium, or broken, wild rice. nwcwildrice.ca

Miskamâsowin Foods Inc produces ready-to-make bannock and fry bread mixes, available at all Makers Keep stores in Edmonton, Sherwood Park, and St. Albert, The Painted Door on Main Gift & Gallery in Beaumont, and Sobeys Northgate Mall, with more listings coming soon. miskamasowin.ca

Edmonton’s Indigenous Box works with more than 300 Indigenous suppliers to promote and elevate their work and create opportunities for them to reach new customers by retailing their products through their online store as well as offering a variety of curated gift boxes. They also offer a seasonal quarterly subscription box filled with Indigenousmade products and custom boxes for corporate gifting. indigenousbox.ca