Indigenous Canadian Dinner

September 13, 2022 @ 6:30pm

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More presenters to be shared soon.

Executive chef Kil Tlaa’sgaa Brodie Swanson

chef Kil Tlaa’sgaa Brodie Swanson will be returning to his hometown this year when Ocean House relocates to a bay just outside of Gaw Tlagee Old Massett, Tlaga Gawtlaas New Town; on the northern tip of Xaaydaga Gwaay.yaay linaGwaay Graham Island.

Executive

The Yahgulanaas Raven Clan member, who spent much of his childhood picking seaweed, digging for razor clams and collecting sea urchins with his family, uses traditional ingredients and techniques to showcase Xaayda Gwaay.yaay’s Haida Gwaii’s rich heritage. Brodie’s raved-about seafood fritters, stuffed with rock scallops, octopus, razor clams, cockles, spot prawns, herring roe, smoked cod and loc Save al seaweed, are just one example of how he draws from the memories of his youth.

Passionate about rediscovering the flavour profile of his ancestors, Brodie boldly shares Xaayda Haida culture by harnessing the bounty of land and sea. Creating inventive dishes by casting aside the techniques used in western cuisine ignites Brodie’s soul, and the result is exquisite. As Indigenous culture drives every guest experience at both Ocean House and Haida House, Chef Brodie – whose Haida name (Kil Tlaa’sgaa) means strong voice – is the ultimate culinary ambassador.

Brodie’s elaborate tide-to-table creations at Ocean House feature locally caught Ocean Wise fish and seafood – like wild Chinook and Coho salmon, halibut, lingcod, clams, scallops and Dungeness crab – complemented by locally-sourced ingredients. At Haida House, his focus is on forest- and farm-to-table.
Chef Brodie’s impressive career highlights include Vancouver’s Salmon n’ Bannock and working under Chef Robert Belcham at Campagnolo.
Visit our property profiles online to learn more and book your authentic Xaayda Gwaay.yaay Haida Gwaii experience.

Presenter Paul Natrall

Paul Natrall, chef-owner of Mr. Bannock Indigenous Cuisine is from the Squamish Nation. Chef Natrall is also Director at Indigenous Culinary of Associated Nations and won Youth Entrepreneur of the Year. He is a advocate for Indigenous cuisine and working with youth. Chef Natrall has filmed with Food Network, Rachael Ray and multiple APTN shows.

Presenter Scott Jonathan Iserhoff (Chef and Founder of Pei Pei Chei Ow)

Scott Jonathan Iserhoff is a Mushkego Chef from Attawapiskat First Nations, Ontario that is located on the Western shore of James Bay. He comes from a Swampy Cree Nation that values food and has a strong practice of hunting, trapping, fishing and traditional cooking over the fire to this day. Scott Iserhoff has studied Culinary Arts in Fanshawe College in London, ON that he did not finish. He has a degree in Hospitality Management from George Brown College in Toronto, ON. As a First Nations person moving through the colonial academia and industry of culinary practice, after sixteen years of experience, Scott Iserhoff has found his passion – exploring contemporary Indigenous food through the ever-changing post-colonial lens of today.

Scott Iserhoff is the founder and Chef of Pei Pei Chei Ow, which is a Food and Education company that holds educational and interactive lectures, community dinners and curated culinary pop-up events. Recently, Pei Pei Chei Ow opened a kitchen at the Whiskeyjack Art House.

Scott has won the 2021 Leadership Award in Indigenous Tourism Alberta and has been short listed as Top 10 Chefs of the year for Western Living Magazine, as well as one of the Best New Restaurants in Canada by EnRoute AirCanada.

Scott’s favourite dish is niska (goose) smoked over the fire, prepared in a stew with anakhanaow (dumplings).