Seal meat, elk, salmon BBQ among aboriginal foods offered in B.C.
Published Monday November 17th, 2008
VANCOUVER, B.C. - Smoked seal meat and elk served with sweet potato pie are among aboriginal foods served up to visitors by B.C.'s First Nations.
A newly renovated restaurant at Talking Rock Resort, east of Kamloops, features traditional native cuisine including venison, cedar plank salmon steak and buffalo ragout, says the Aboriginal Tourism Association of British Columbia.
Dishes at the resort are made with fresh produce and meats from local farmers and growers, says the Little Shuswap Indian Band.
The association's website - www.aboriginalbc.com/trellis/foodandwineindex - highlights culinary offerings across the province.
They range from seal meat and oolichan oil in northern B.C. to smoked salmon on the coast. Some restaurants serve crisp kelp on steamed rice with oolichan oil (oolichan is a small fish), wind-dried salmon and wapiti (elk).
At the Culture Shock Gallery in Alert Bay, on Cormorant Island just off the northern tip of Vancouver Island, a two-hour barbecue includes wild sockeye salmon prepared over an open fire.
The Quw'utsun' Cultural and Conference Centre in Duncan, on the east coast of Vancouver Island, also offers authentic native cuisine, including salmon barbecues. The centre is owned and operated by the Cowichan Band.
Nk'Mip Cellars, overlooking Osoyoos Lake in the Okanagan Valley, is billed as North America's first aboriginal owned and operated winery. Its wines, made from grapes from the Osoyoos Indian Band's own vineyard, include Chardonnay, Pinot Blanc, Pinot Noir, Merlot and Riesling.
The winery offers tours and tastings.
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