Make Birch syrup shortbread, Labrador tea gelato or one of these fabulous Yukon recipes from the Boreal Gourmet.Įating snow ice cream at Sky High Wilderness Ranch.Caribou steak and kidney pie ( see recipes from Vadzaih here).The caribou have been central to the Gwich’in way of life for thousands of years and the Porcupine Caribou herd is one of the largest in North America and the annual migration is one of the largest land migrations in the world. The result of the collaboration was a book called ‘Vadzaih – Cooking caribou from antler to hoof’, which explores traditional ways of preparing and cooking caribou and also has delicious contemporary recipes, such as Caribou wonton soup. She was also involved in a collaboration between cooks from the Vuntut Gwich’in community of Old Crow and contemporary cooks sharing knowledge and recipes to create a new northern cuisine. The Boreal Gourmet’s desserts have a strong Yukon flavour using wild food such as berries and her recipes are a mouthwatering twist on early-settler sweets, for example, Birch Syrup Shortbread and Labrador Tea Gelato ice cream sandwiches. Michele Genest from Boreal Gourmet is a Yukon cook who is passionate about finding creative ways to prepare food with the Yukon’s wild ingredients.īy collaborating on projects with indigenous people whose ancestors have lived in the Boreal Forest for thousands of years, Michele has learned how to combine traditional wild forest food with cooking techniques from around the world.
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