C H E F ’ S TI P S & TR I C KS
Local, Really Local. First Nations and Metis Chefs show us how to work with local ingredients and cultural flair. BY TOM FIRTH I PHOTOGRAPHY BY DONG KIM
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ur September issue regularly focuses on harvest and seasonal dishes, but as this is a year unlike any other, we reached out to Indigenous or First Nations chefs working around the province for their takes on locally sourced dishes that celebrate the cuisine of the first inhabitants of the land around us.
Brad Lazarenko is a busy man. Not only the founder and chef of the Culina family of restaurants, he’s also the culinary director of Métis Crossing in Smoky Lake County, Alberta. “Like the Métis,” Lazarenko tells us, “our favourite dishes come from a fusion of past and present, of European and First Nations, and local and international influences… our philosophy has been to bring in Indigenous chefs to create dishes that guests will travel miles to enjoy.” Little known, but according to Lazarenko: “The origin of bannock is often confused as Indigenous cuisine. It is very Métis and was introduced by the Scottish people.” As for suggestions or tips for cooking at home, chef advises to, “shop seasonally and trust your local farmer. Locally produced food (organic or not) will always be more expensive, but 8 Culinaire | September 2020
the quality is always better - plus your money stays in the local economy.” For something a little different, try Chef Lazarenko’s Métis Boulettes. Métis Boulettes Serves 4-6
2 L (8 cups) meat broth/stock 6 medium potatoes, peeled and cut in quarters 6 stalks of celery, cut into small pieces 6 medium carrots, cut in small pieces 1 kg of ground bison, moose or deer 3 large onions, finely diced 1 Tbs minced garlic 2 Tbs ground fresh sage or dill Pinch of chilies 1 cup flour To taste salt and pepper
1. Boil stock in a large soup pot with potatoes, celery and carrots. 2. Form the ground meat, onions, and herbs/spices into balls (55-75 g) and roll in flour. 3. Place the meatballs in the stock and simmer over medium heat until done, adding a water and flour paste to thicken the broth at the end. Serve with fresh bannock and saskatoon jam. Enjoy!
