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Posts Tagged ‘Aboriginal’

SALMON & BANNOCK

March 14th, 2012 admin

1128 West Broadway, Vancouver

Tel: (604) 568-8971

Web: http://www.salmonandbannock.net/

Twitter: @SnBVancouver

Advice: Be adventurous and try some of their native dishes.

Bannock

Salmon Sampler Platter

I recently embarked on an aboriginal culinary adventure at a truly one of a kind restaurant that excels in serving home-made Aboriginal cuisine. My friend Sepy Bazzazi joined me and we began our meal with BC Nk’Mip Cellars wines along with their outstanding house-baked Bannock ($2.50) with Saskatoon berry jam, to follow we had the tasty Salmon Sampler Platter ($12.50) with indian candy, lox roll, barbeque salmon mousse, pickled wild sockeye and bannock crisps.

Wild Pacific Salmon

Bison Tacos

Our culinary adventure continued, I had the delicious Wild Pacific Salmon ($24) with creamy dill sauce with Ojibway wild rice and Sepy had the very unique Bison Tacos ($14) topped with organic greens, tomatoes, cheese, sour cream and red onions.

Berry Bannock Bread Pudding

Mixed Berry Apple Pie

Since dessert is always a must after any of my culinary adventures, we both then shared the outstanding Berry Bannock Bread Pudding with ice cream as well as the delicious Mixed Berry Apple Pie with vanilla ice cream.

Review By: Richard Wolak

Posted in West Side Tags: , , , , , , , , , 1 Comment »

WILD SALMON

June 20th, 2011 admin

250 West Pender Street, Vancouver

Tel:  604-443-8352

Web: www.vcc.ca

Twitter: n/a

Advice: Located on the 3rd floor of Vancouver Community College, open Mon –Fri for lunch thru August 15, 2011.

Bannock Bread Basket

My family friend Sylvie joined me for lunch the other day, to begin we were served a complimentary basked of two types of Bannock bread – one fried, soft and tasty and the other baked and sliced.

It was like sitting in an art gallery with Aboriginal art adoring the walls, this setting was the beginning of a wonderful experience. The restaurant is located within the Vancouver Community College campus and is run by the Aboriginal Cultural Arts program lead by Chef Ben Genaille. The culinary students have studied all year and for their final 3 months of the program they operate this wonderful restaurant that further trains them in front of the house, serving, bartending and cooking. The restaurant is a gem and one of a kind in Vancouver, specializing in gourmet Aboriginal cuisine at prices that are at least half of what they would be if dining outside of the school.

Seafood Cake

Duck Salad

To start, Seafood Cake ($4) corn purée, milkweed pod fritters which was then followed by the refreshing Duck Salad ($4), pickled beet roots, apple leather, candied hazelnuts.

Pan Seared Ling Cod

Slow Smoked Bison Brisket

For our mains, we each had the Pan Seared Ling Cod ($11), squash noodles, duck jus, Rosemary pine nut oil as well as the outstanding Slow Smoked Bison Brisket ($11), squash salad, savory bannock bread pudding with a jus made from the bison that delectable.

Bannock Bread Pudding

For dessert we had the delicious Bannock Bread Pudding ($3) with Rosemary ice cream with a raspberry pave, a perfect ending to our meal! You will find well known BC Nk’Mip Cellars wines on the menu!

Review By: Richard Wolak

 

 

 

Posted in Downtown Tags: , , , , , , , , , No Comments »

Aboriginal Wild Foods at Kla-how-ya

February 20th, 2010 admin

I attended the spectacular Kla-how-ya (Welcome) exhibit gala opening at the Pan Pacific Hotel on February 11th. This was a wonderful evening of performances of dance and song, with Aboriginal music by Tribal Clef. The highlight was the Traditional Aboriginal wild foods prepared by Daryl Nagata, Executive Chef of the Pan Pacific Vancouver.

I wasn’t as adventurous in my eating as most of the invited guests, I also had another dinner to attend after this dinner so I was eating rather conservatively. Here some highlights of the dishes that I had and did not have.

Chilco River Smoked Wild Salmon

Tagish Bannock Sticks

Assiniboine 3 Sisters Salad

Chef Carving Meats

Grilled Rattlesnake

Chef Nagata created this menu to show the world the wild foods that Aboriginal people eat and to provide a unique culinary experience to all guests. In addition to the foods shown above, there was Sturgeon, Trout, Rabbit, Elk, Duck, Muskox, Caribou and more.

By: Richard Wolak

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