Chef Joseph Shawana, who grew up on the Wikwemikong Unceded Reserve on Manitoulin Island, shares his indigenous heritage cuisine, using his classically trained cooking background.
Arctic trio: beet cured salmon; seal tartar; smoked rainbow trout, all accompanied by bannock. I only had a problem with the taste of the seal, not that there was anything wrong. The flavour just did not appeal to me at all. One might call this an acquired taste. When I was in Iceland, I tried minki whale tartar and it had a similar kind of unpleasant flavour/taste experience.
Roasted beets wild rice, dried berries, rose hip sugar with greens and all flavoured with a sweet grass vinaigrette.
Labrador tea and wild mint rillettes; rabbit liver mousse with truffle; game and cranberry terrine. Each dish very different from the other and very well flavoured.
Halibut with fresh peas, wild garlic, squash puree and salmon roe. The flavours went well together but the fish was overcooked.
Caribou, duchess potato, squash, foraged mushrooms with a braised onion puree.
Bouillabaise served with cedar and anise broth, with scallops, clams, mussels and perch with charred bannock. This was my favourite dish, well composed and each component properly cooked a point.
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