tawâw [pronounced ta-WOW]:
Come in, you''re welcome, there''s room.
We have paired it with Saskatoon berries, Dried Wild Mushrooms, Spruce Tips, and Juniper Berries.
Acclaimed chef Shane M. Chartrand''s debut cookbook explores the reawakening of Indigenous cuisine and what it means to cook, eat, and share food in our homes and communities.
Born to Cree parents and raised by a Métis father and Mi''kmaw-Irish mother, Shane M. Chartrand has spent the past ten years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his interests and express his personality. The result is tawâw: Progressive Indigenous Cuisine, a book that traces Chartrand''s culinary journey from his childhood in Central Alberta, where he learned to raise livestock, hunt, and fish on his family''s acreage, to his current position as executive chef at the acclaimed SC Restaurant in the River Cree Resort &Casino in Enoch, Alberta, on Treaty 6 Territory.
Containing over seventy-five recipes - including Chartrand''s award-winning dish "War Paint" - along with personal stories, culinary influences, and interviews with family members, tawâw is part cookbook, part exploration of ingredients and techniques, and part chef''s personal journal.