First Nations Fusion

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RED BANK, N.B. — The notion of fusion cuisine is more often than not expressed in terms of East meets West. In most instances, fusion dishes are some variation on the blending of Asian elements, flavours and ingredients with French cooking techniques.
But, what if one changes the criteria slightly? What happens when, instead of just mixing eastern and western influences, something old is also blended with something new? Well, that’s exactly the premise celebrity chef David Wolfman experimented with on a recent trip to New Brunswick.
According to CBC.ca, Wolfman, whose TV program Cooking with the Wolfman can be seen on Aboriginal People’s Television Network (APTN), spent a week at the Metepenagiag Lodge in Red Bank, N.B., which is southwest of Miramichi, with resident chef Jan Mitchel. Together, the two collaborated on refining and evolving several traditional First Nations dishes.
What were some of the results? How about moose fusilli, elk curry and venison tourtière.
To read the full CBC story, click here. http://www.cbc.ca/canada/new-brunswick/story/2010/05/14/nb-wolfman-native-cuisine.html#ixzz0oIN6qDEr
RED BANK, N.B. — The notion of fusion cuisine is more often than not expressed in terms of East meets West. In most instances, fusion dishes are some variation on the blending of Asian elements, flavours and ingredients with French cooking techniques.

But, what if one changes the criteria slightly? What happens when, instead of just mixing eastern and western influences, something old is also blended with something new? Well, that’s exactly the premise celebrity chef David Wolfman experimented with on a recent trip to New Brunswick.

According to CBC.ca, Wolfman, whose TV program Cooking with the Wolfman can be seen on Aboriginal People’s Television Network (APTN), spent a week at the Metepenagiag Lodge in Red Bank, N.B., which is southwest of Miramichi, with resident chef Jan Mitchel. Together, the two collaborated on refining and evolving several traditional First Nations dishes.

What were some of the results? How about moose fusilli, elk curry and venison tourtière.

To read the full CBC story, click here.

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