About this Course

Join Chef Paul Charron from Spirit of the Children Society as he explores Indigenous heritage through food. Cook along and learn while we prepare a Spring Salmon Salad, lightly cured with Maple Syrup and Lemon, served with a Blueberry Vinaigrette and accompanied by freshly fried Bannock. The cooking lesson will be followed by a question and answer period. The first 12 guests to register will receive a free meal kit to pick up.