![](https://cdn.myportfolio.com/cc2172e964d498ccb3f04a07f42e32fe/dd8a01c8-33d8-4165-8d42-7a75ad565891_rw_1200.jpg?h=12118a8b013f48357ea085459f6ec60f)
— 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
— 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
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
![](https://cdn.myportfolio.com/cc2172e964d498ccb3f04a07f42e32fe/5d87d8d2-4d8b-4b53-801d-33677ae265a6_rw_1200.jpg?h=4fad5e6d6496b5666eb2cbed3dc7f293)