Month: March 2020

Indigenous Inspiration: Smoked Bison Carpaccio

“I have a philosophy rather than a culinary style; it’s about the relationship that we have with the terroir and the land and being in tune with Mother Nature. Animals are more than food, for my Nation they are spirit animals and have many layers of significance, not just nourishment. In the Indigenous way of… 

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The Evolution of an Indigenous Chef

As opening executive chef at Fogo Island Inn’s Dining Room, Murray McDonald scored a raft of awards for his ‘New Newfoundland’ cooking from ingredients foraged from the land and sourced from the icy sea, including a place on Air Canada enRoute’s 10 Best New Restaurant list and the prestigious World’s 50 Best by Diners Club… 

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