Join Chef Gimiwan Ikwe for a hands-on culinary experience as we explore the cultural significance of Indigenous cuisine. Children and their intergenerational adult will have the opportunity to create two Indigenous dishes: Bison Meatballs and Bannock Fry Bread with Wild Blueberry Sauce. Along the way, we will also discover the deep cultural ties these foods hold within Indigenous practices.
Food made in this program cannot be taken home due to food safety and handling guidelines.
There is a maximum of two children per adult. Each child must register.
All tools and supplies needed for use in this workshop are provided. NOTE: food allergens that may be/are present include, but not limited to dairy, eggs, soy, gluten, nuts, food coloring etc.