A land-to-fork Indigenous dinner experience w/ Chef Kelsie Kilawna (Marchand)
Coyote may run these lands, but Fox taught us how to set the table, so come sit down with us, Cousin. Here, we cook like our grandmothers taught us, with laughter in the kitchen, love in every dish, and just enough Coyote energy to keep you coming back for thirds.
A Rez girl raised by grandmas, aunties, and a fiercely supportive father, and the kind of kitchen-table teachings that live in your bones.
Smoke on the Plateau is not only catering, it’s a living enactment of sqilx’w food governance, where every dish carries the teachings of Four Food Chiefs, skimxist (Black Bear), spitlem (Bitterroot), siya (Saskatoon), and ntytyix (Salmon).
Before the dinner, we will enjoy a storytelling session with Chef Kelsie where we learn about the teachings of the Four Food Chiefs.
When: Saturday, Sept 27th 6PM to 10PM
Where: Alchemy Studio
Cost: $95 per person (very limited seating) - FUNDRAISER FOR SYILX ELDER TEA
(Menu subject to change based on ingredient availability)
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BEFORE THE DINNER
Labrador Mountain Tea
DURING THE DINNER
Sparkling Pine Natural Soda w/ lemon and mint.
Sparkling Water Infusion w/ raspberry, wild rose & xusem syrup topped with a sprig of mint.
AFTER DINNER
Sweetgrass & Cedar Tea
PLEASE NOTE THAT THIS IS AN ALCOHOL FREE EVENT.
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Sukanaqʔin̓x Elk Bites: A duo of canapés featuring rich, house-smoked elk sausage on a crisp crostini and cream cheese spread.
Plateau Autumn Salad (GF): Smoked trout, bitter greens, wild blackberries, and maple roasted hazelnuts with a fireweed honey vinaigrette.
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Slow Cedar Smoked Salmon Canapé on Crostini: A delicate slice of silky, house-cold-smoked salmon, resting on a small, crisp round of toasted bread. Topped with cream cheese infused with fresh dill and topped with a siya balsamic reduction.
Smoked Deer in Rich Juniper and Wild Onion Gravy with Mashed Roots (GF): Tender ground deer, home-smoked, simmered in a deeply flavourful, rich gravy with dried wild onions, and crushed juniper berries. Served over a mound of creamy mashed potatoes, rutabaga, parsnips and carrots.
Vegetarian Option: Wild Mushroom & Toasted Hazelnut Bisque with Fried Sage (V) (GF): A creamy bisque that celebrates our autumn forest. A blend of wild and cultivated mushrooms is slow-smoked to intensify their flavour, then simmered with a vegetable broth and thickened with hazelnuts and finished with a drizzle of local handcrafted cedar oil and a crisp fried sage leaf.
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Roasted Apples w/ homemade granola and topped with a whipped xusem frosting.
Fresh Fruit: Fresh fruit platter to end this reach meal on a lighter note