Author Chef Andrew George Jr.’s latest cookbook Modern Native Feasts clearly showcases his Native British Columbian roots. A Wet’suwet’en Nation member growing up with his 5 siblings in Telkwa, BC, George Jr’s childhood home didn’t have indoor plumbing or running water. “For food, my family and I had to take advantage of what was seasonally available in the wild. In the spring and summer, we would fish for trout and salmon; in the fall, hunting would center around moose, rabbit, and deer; in the winter we would go ice fishing.”
Chef Andrew’s challenge of growing up cobbling together wholesome meals based on his native roots and what was available inspired him to attend culinary school at Vancouver Vocational Institute and eventually cook for the 2010 Vancouver Olympic Games festivities.
Modern Native Feasts fuses traditional recipe preparations like brining, smoking, and curing with using fresh, local, seasonal ingredients readily available in many supermarkets. Meals reflect a diverse new culinary landscape built on an age-old reverence for the land and sea.
Recipes in this book most notably feature Asian touches like bison ribs with Thai spices, and a sushi roll with various cooked fish wrapped in nori. Other dishes include venison barley soup, wild berry crumble, sea asparagus salad, and buffalo tourtiere.
Photos courtesy of Chef Andrew George Jr.