Any exploration of a truly Canadian concept of terroir – the flavour of a place – needs to be rooted in our indigenous culinary heritage. Taylor Parker and Matthew Anthony Knight-Barton have joined forces to combine their considerable professional kitchen experience in an exploration of the possibilities of a Native American Cuisine.
A logical starting point would be the “3 Sisters”, the three main agricultural crops of many First Nations in North America: winter squash, maize (corn), and climbing beans. Variations on this ingenious form of self-fertilizing companion planting have been cultivated by groups as geographically diverse as the Canadian Iroquois and the Mesoamerican Maya.
This foundation will be expanded on with a range of wild ingredients harvested by Taylor based on experiences foraging with his father on the Six Nations Reserve. This early in the season it is up to the weather to determine exactly what things Mother Nature will share with us, but one can hope for a range of earthy, sweet, smoky or pine accents to compliment the menu.
Crostini with Smoked Salmon, Herbed Cream Cheese
Lobster & Squash Risotto
Arugula & Beet Salad, Raspberry Vinaigrette.
Braised Venison, Roasted Garlic Mash with Fresh Green Beans
Wild Berry Sorbet
This menu is #GF, #paleo & #wholefood -friendly
Taylor Parker is from Six Nations Native Reserve in Ontario where he inherited an extensive knowledge of native plants and foraged foodstuffs from his father. Taylor has spent much of his professional life working in a diverse range of professional kitchens.
Matthew Anthony Knight-Barton is originally from England and now based in Ontario. He has been cooking and managing kitchens, venues and events for more than 16 years. Matthew has a passion for all things fresh, and a traditional British style of cooking with a French twist.
Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.
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