‘You are welcome, there is room’

In Tawâw, Enoch Cree chef Shane M. Chartrand charts his Alberta upbringing and unique culinary style

— Cook this: Beet-cured salmon with chanterelles and saskatoon sauce from Tawâw
— Cook this: Braised venison shanks with mossberry black garlic glaze and herbed wheat berries from Tawâw
— Cook this: Kombu seaweed soup with pheasant from Tawâw
— 'You are welcome, there is room': In Tawâw, Enoch Cree chef Shane M. Chartrand charts his Alberta upbringing and unique culinary style

IN PRINT:
National Post: Oct. 19, 2019; page WP4
Vancouver Sun: Nov. 20, 2019; page C4
Calgary Herald: Nov. 20, 2019; page C4
Edmonton Journal: Nov. 20, 2019; page C4
Regina Leader-Post: Nov. 20, 2019; page C6
Windsor Star: Nov. 20, 2019; page C2
Ottawa Citizen: Nov. 20, 2019; page C4
Montreal Gazette: Nov. 20, 2019; page C3

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