The GOODS from Edible Canada
Vancouver, BC | Edible Canada is once again using the Dine Out Vancouver Festival as a stage for celebrating Canadian cuisine, this year focusing on the foundational roots by highlighting Indigenous cuisine. The festival, which runs from Friday, January 19 to Sunday, February 4, 2018, offers diners a chance to savour unique culinary experiences through special menus and events at participating restaurants.
Edible Canada’s Director of Culinary, Chef Tobias Grignon, is collaborating with Chef Rich Francis of Saskatchewan, one of Canada’s most well-known Indigenous chefs who competed and placed 3rd on Top Chef Canada, to develop a menu that celebrates the best of Canada’s Indigenous ingredients and culinary methods. Joining these two for a special one-night World Chef Exchange – Indigenous Canada dinner on January 24 are two more of Canada’s most acclaimed and award-winning Indigenous chefs; Chef Shane Chartrand of Alberta (recent winner of the Alberta Gold Medal Plates) and Chef Christa Bruneau-Guenther of Feast Bistro in Winnipeg.
During the duration of the Dine Out Vancouver Festival diners can expect to devour delicious menu offerings such as crispy oysters with pork jowl and sea asparagus, hot smoked sockeye salmon with flavours of the medicine wheel, grilled elk medallions with Anishinaabe wild rice, bison with onion bannock, brown butter roasted pacific ling cod with three sister ragout, buttermilk brined crispy turkey leg with squash puree, and more.
“It’s always an amazing opportunity when I get to collaborate with talented chefs” said Tobias Grignon, Edible Canada’s Director of Culinary “I’m particularly excited and grateful to be able to celebrate and learn about Indigenous cuisine through these incredible chefs. This year our Dine Out Vancouver menu showcases the exceptional range of Indigenous culinary techniques and ingredients. Developing this menu has been very inspiring, our dishes play homage to the traditions of the past, but at the same time are innovative and fresh and touch on what we believe Canadian cuisine to be, which is local, seasonal and sustainable ingredients in the hands of many cultures.”
Eric Pateman, Edible Canada’s Founder and President, is excited to showcase this style of cuisine at the bistro.
“Our vision at Edible Canada is to create a national food community which helps define Canadian cuisine and generates a strong sense of food culture” said Pateman. “Currently Indigenous cuisine is underrepresented, yet it’s an important part of our national food story. We hope that by showcasing this style of cooking people will connect with the stories of our first inhabitants, plus the delicious flavours that are possible when you use wild game, seafood and exceptional ingredients from coast to coast to coast.”
The full Edible Canada Dine Out Vancouver menu was revealed today, January 11, 2018. Visit their site to see the full menu and to make reservations. Tickets are also on sale now for the World Chef Exchange Indigenous Canada dinner, presented by Aeroplan. https://www.dineoutvancouver.com/event/vancouver-world-chef-exchange-indigenous-canada/17117/.
About the Chefs
Chef Rich Francis, Top Chef Canada alumni and owner of the Seventh Fire Hospitality Group, has won honours for his approach to indigenous cuisine. He is a member of the Tetlit Gwich’in and Tuscarora Nations and through his work as a chef he has addressed issues that affect First Nation as a whole; such as truth and reconciliation, colonization, diabetes, obesity and food sovereignty. His “Cooking for Reconciliation” pop-up dinners sold out when he toured to Vancouver in 2017, taking diners on a journey through traditional Indigenous ingredient and modern cooking techniques to create a better understanding of pre-colonial Indigenous culture and the impact of colonization.
Chef Shane Chartrand, Chopped Canada alumni and Executive Chef of Sage Restaurant at the River Cree Resort and Casino has elevated the Indigenous food scene in Edmonton. His adoptive father taught him to hunt, fish, and respect his Indigenous Enoch Cree Nation roots from an early age, something he now channels into his culinary creations. In 2017 he became Canada’s first Indigenous chef to win a gold medal at the prestigious Gold Medal Plates Canadian Culinary Championships – winning gold by the largest margin of victory in the event’s history.
Chef Christa Bruneau-Guenther – Born and raised in Winnipeg, Manitoba, proud member of Peguis First Nation, owner of Feast Cafe Bistro serving modern dishes rooted in traditional First Nation foods. Chef Bruneau-Guenther has spent overv15 years refining her cooking skills while expanding her knowledge of Indigenous foods and culture. Her creativity and passion also stems from gardening, teaching, cooking for family and friends including her three teenagers. Her humble beginnings along with her life’s journey has taught her that entrepreneurship brings opportunities to give back to the community, which remains an important priority to her and her family.
Chef Tobias Grignon was born on Gabriola island, one of the beautiful Gulf Island chain nestled in the Georgia Straight. He grew up in a socially conscious and food-oriented household with a massive backyard garden. The garden taught him to look forward to the bounty of spring and summer from an early age, and his favourite vegetables & herbs all hail from his memories of the family garden; fava beans, tomatoes, sweet peas, and stinging nettle. Apart from his creative role as Director of Culinary for Edible Canada, Tobias currently teaches at VCC in their culinary program.