Singing a Saskatoon: Back to Roots Series, Season 3
Numéro de catalogue: AS0883
Producteur: Animiki See Distribution Inc.
Producteurs: Louis, Lori and Strutt, Peter
Réalisateurs: Louis, Lori and Strutt, Peter
Agences de production: Sagacious Media Inc.
Sujet: , Étude des premières nations, Études de la consommation, Études familiales / Économie domestique, Études sociales, Études sociales canadiennes, Peuples autochtones, Sciences sociales, Tech/Voc
Langue: Anglais
Niveau scolaire: 9 - 12, Post-secondaire, Adulte
Pays d'origine: Canada
Année du droit d’auteur: 2024
Durée: 22:01
Chef Denia surprises Perry with an elk tenderloin to cook together. They forage for wild cranberries, wild mushrooms and yarrow. Perry prepares a wild cranberry and yarrow mocktail for them to enjoy while discussing ingredients and recipes.
In “Back to Roots” season 3 host Perry Omeasoo, Cree, and chef Denia Baltzer, Dene, showcase their culinary skills, creating delicious dishes inspired by their cultures, families and life experiences.
Titres similaires
Kananaskis Ring-Necked Pheasant; Michael Decker: Untamed Gourmet...
291 Film Company 291003Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable...
Food, Water, Shelter: Wild Kitchen Series
Falling Tree Productions FTP001Wild Kitchen celebrates our rich cultural practices and unearths forgotten recipes inspired by the...
Elk - 2 Ways: Wild Game Cooking, Season 3
Tanner Beach Productions WGC306Using Elk, Chef Rupert prepares 2 dishes, elk meatballs a la Romano and rigatoni elk meat Bolognese.
Venison: Wild Game Cooking, Season 3
Tanner Beach Productions WGC309The theme is venison. Chef Alphonoso Walker from Florida demonstrates his pan seared Venison with...
Elk Steak: Wild Game Cooking, Season 3
Tanner Beach Productions WGC313Elk Steak. Having gone on a hunt for Elk, Chef Rupert demonstrates how to prepare pan seared Elk...
