Canada 150 seems like a somewhat short-sighted view of the place where we live, and narrow way to celebrate Canada Day. To look beyond this horizon and delve into a truly Canadian concept of terroir – the flavour of a place – we need to embrace and celebrate our indigenous culinary heritage. To this end, I have invited back Taylor Parker and Matthew Knight-Barton to combine their considerable culinary talents for a Canada Day dinner that explores the possibilities of fine dining rooted in First Nations tradition.
This meal will hopefully showcase a range of wild ingredients harvested by Taylor based on experiences foraging with his father on the Six Nations Reserve; weather and timing determine exactly what things Mother Nature will share with us.
Roasted butternut squash croquettes with wild garlic chives and fresh corn purée.
House-smoked, maple-glazed Ontario salmon (Nottawasga River, Simcoe County), with arugula, mustard greens, pickled red cabbage and mustard honey vinaigrette.
Braised Ontario venison with rosemary and wild berry jus, glazed heirloom carrots, purple and green beans.
“3 Sisters” wild rice pilaf with acorn squash, corn and leeks.
Riverdale Farm young apple fritters with creme Anglaise
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 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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