An inspired land-to-fork Indigenous dinner experience w/ kelsie kilawna (Marchand) - a Rez girl raised by grandmas, aunties, and a fiercely supportive father, and the kind of kitchen-table teachings that live in your bones.
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.
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 our Four Food Chiefs, skimxist (Black Bear), spitlem (Bitterroot), siya (Saskatoon), and ntytyix (Salmon). We don't engage with our Four Food Chiefs as an ingredient; they’re our leaders, our guides, and our oldest agreements with the land.
Proceeds from the dinner are going to raise funds for an Indigenous Elders high tea.
Before the feast, we will enjoy a storytelling session with Kelsie (and Coyote might show up too).
Before the Feast, A Welcoming Drink - Labrador Mountain Tea
During the Feast Drink
Sparkling Pine Natural Soda served with lemon and mint
Sparkling Water infusion with raspberry, wild rose and xusem syrup topped with a sprig of mint
Sukanaqʔin̓x Elk Bites (Two Variations) - 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.
A Taste of Smoke
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.
Roasted Apples with homemade granola and topped with a whipped xusem frosting
Fresh Fruit: Fresh fruit platter to end this reach meal on a lighter note
Closing Drink: Sweetgrass & Cedar Tea
(menu subject to change based on ingredient availability)
PRICE: $95 PER PERSON (very limited seating)
WHEN: Saturday, Sept 27th 5pm
LOCATION: ALCHEMY STUDIO
An inspired land-to-fork Indigenous dinner experience w/ kelsie kilawna (Marchand) - a Rez girl raised by grandmas, aunties, and a fiercely supportive father, and the kind of kitchen-table teachings that live in your bones.
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.
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 our Four Food Chiefs, skimxist (Black Bear), spitlem (Bitterroot), siya (Saskatoon), and ntytyix (Salmon). We don't engage with our Four Food Chiefs as an ingredient; they’re our leaders, our guides, and our oldest agreements with the land.
Proceeds from the dinner are going to raise funds for an Indigenous Elders high tea.
Before the feast, we will enjoy a storytelling session with Kelsie (and Coyote might show up too).
Before the Feast, A Welcoming Drink - Labrador Mountain Tea
During the Feast Drink
Sparkling Pine Natural Soda served with lemon and mint
Sparkling Water infusion with raspberry, wild rose and xusem syrup topped with a sprig of mint
Sukanaqʔin̓x Elk Bites (Two Variations) - 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.
A Taste of Smoke
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.
Roasted Apples with homemade granola and topped with a whipped xusem frosting
Fresh Fruit: Fresh fruit platter to end this reach meal on a lighter note
Closing Drink: Sweetgrass & Cedar Tea
(menu subject to change based on ingredient availability)
PRICE: $95 PER PERSON (very limited seating)
WHEN: Saturday, Sept 27th 5pm
LOCATION: ALCHEMY STUDIO
