THE BATTLEFORDS — Instead of hosting a traditional Thanksgiving supper, the Kihiw Restaurant in North Battleford is doing something a little different. Joelle Sparvier, the corporate executive chef for SIGA, has been working on designing an inclusive, Indigenous-inspired meal, ingredient by ingredient, that showcases the best of First Nations culture and cuisine but with a fresh new twist.
“We came up with the idea … because we wanted to showcase and highlight First Nations ingredients. It’s [a harvest meal] inspired by traditional Indigenous foods, instead of a traditional Thanksgiving supper.”
During the Thanksgiving weekend, Oct. 7 to 10, people can treat themselves to five different dishes: a three-sisters soup with squash, corn and beans, an autumn salad with fall fruits and wild rice, roasted turkey, bison short ribs with a sour cherry glaze, and vanilla/orange cake served with a sweetgrass syrup.
Sparvier wants to use different First Nations ingredients that played an essential role in some Indigenous cultures for thousands of years, using foods like sour cherries, wild rice and bison to celebrate those differences.
“We're always looking to celebrate First Nations. It might be something we put a twist on moving forward,” Sparvier said, hoping they can create future Indigenous seasonal menus for their restaurants.
The First Nations Fall Harvest will be coming to all seven of SIGA’s restaurants during the Thanksgiving Weekend.
