Vancouver bistro features World Chef Exchange with indigenous Chef from New Zealand
Indigenous cuisine is rightly seeing the spotlight these days.
What is more exciting than the food is celebrating the beautiful bounty of our country?
Inez Cook saw this void on the culinary scene almost a decade ago when she and her partner opened Vancouver’s only First Nations restaurant, Salmon n’ Bannock Bistro on West Broadway. Her timing was impeccable – it was during the 2010 Winter Olympics when the world was visiting, and what do you think world visitors wanted to taste? Yes, indigenous food.
Inez’s menu features classic First Nations style dishes with a gourmet spin. Beautiful West Coast salmon, classic game and of course bannock bread are staples here. Appetizers include delights like the beautiful fuschia coloured Wild Sockeye Cured in Beetroot and Citrus - citrus crème fraiche and bannock crackers, Game sausage served with Sage Infused Blueberry Preserves or the mouthwatering BBQ Salmon Mousse - served with the addictive crispy salmon skin and bannock crackers. Mains include Wild Sockeye Salmon in Haida Gwaii Kelp medicine pouch, bannock dumplings, white wine, citrus sauce, Bison Pot Roast or my favourite Salmon n’ Bannock Burger - Sage Smoked Wild Sockeye fillet.
Inez is also on the board of Indigenous Tourism Canada and is very active in all levels of her community.
She has just shared the news of an incredible new event that will be part of the Dine Out Vancouver Festival. The exclusive “Off the Hook” dinner is part of the exciting World Chef Exchange and will be featuring the cuisines of Salmon n' Bannock Bistro along with acclaimed chef and cookbook author Shane Chartrand from Edmonton and Maori Chef, TV host, restaurateur and Hangi master (traditional Maori style cooking in a pit dug into the ground) Rewi Spraggon from New Zealand. This one of a kind event will be a celebration of three distinct indigenous cultures.
Event Details: 6 pm February 2, 2020 at Salmon n’ Bannock Bistro
Tickets info here:
Dine Out Vancouver Festival (DOVF) is Canada’s largest food and drink festival and features Vancouver’s restaurants, hotels and industry producers and suppliers. It showcases Vancouver’s culinary scene and the City as an international culinary travel destination. The “events pillar” fulfills the objective of providing epicureans with a 17-day schedule of unique and compelling culinary experiences from January 17 – February 2, 2020
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