Winner will appear in Taste of Home magazine, cook with Carla Hall, and take home $25,000
As a diabetic, I created a café where every recipe is reimagined for blood sugar balance. I want to expand this way of eating and creating
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Receive Text UpdatesAs an Indigenous chef, my menus follow the rhythm of the seasons and the teachings of cooking from the land while the land provides. Our spring and summer menu features signature cornmeal-crusted walleye with pan-seared white corn, mushrooms, and green chilies, served alongside a manoomin fritter salad with blueberry maple vinaigrette. In the fall and winter, we offer cedar and juniper roasted venison paired with seasoned grilled vegetables and manoomin fritters.
Who is your culinary inspiration?My culinary inspiration comes from our mother…the land, and from my ancestors. Their teachings shaped my respect for seasonal ingredients, traditional Indigenous foods, and the belief that food should nourish both body and spirit
What would you do with the $25,000?I would use this money to grow and expand my little cafe. This will enable me to serve more people and hire and create employment in my community of Six Nations.
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