A Culinary Awakening: Edmonton's Food Scene Is Passionately Embracing Indigenous Food

Something powerful is happening in Edmonton's kitchens.

 

It’s a movement that goes far beyond fleeting food trends, tapping into something ancient, resilient, and deeply connected to the Alberta soil.

 

The city is experiencing a profound culinary awakening, a renaissance of Indigenous food that is reshaping how Edmontonians think about dining, heritage, and the very ingredients that define this land.

 

This is not merely about adding bison burgers to menus.

 

It's a deliberate and passionate act of cultural reclamation, led by a wave of visionary Indigenous chefs who are bringing ancestral knowledge to the modern palate.

 

 

A New Era of Indigenous Cuisine

 

 

At the forefront of this movement are chefs who blend tradition with innovation, creating dining experiences that are both educational and breathtakingly delicious.

 

Take, for instance, the work of Chef Scott Iserhoff of Mushkego Cree heritage.

 

His catering company, Pei Pei Chei Ow (pronounced “pe-pe-s-chew”), and his newer fine-dining establishment, Bernadette's, are testaments to the elegance and depth of Indigenous foodways.

 

Dishes there are more than just meals; they are stories infused with the memory of smoke from a family fire, featuring ingredients sourced directly from the land.

 

It’s a deeply personal and evocative approach to cooking.

 

Similarly, celebrated Cree chef Shane Chartrand has been a pivotal figure, bringing national attention to the richness of Indigenous ingredients through ventures like Paperbirch at the Old Strathcona Farmers' Market.

 

His exclusive dining events, like "An Indigenous Taste of the Market," offer an intimate connection to the food, where each course is a lesson in history and flavor.

 

These chefs are not just cooking; they are teaching, sharing, and challenging outdated perceptions of what Indigenous food can be.

 

 

From Food Trucks to Farmers' Markets: A Taste of Tradition

 

 

The embrace of Indigenous food in Alberta is visible at every level of the dining scene.

 

Food trucks like Teepee Treats Indigenous Cuisine, founded by Curtis Cardinal, have become beloved local staples.

 

Cardinal started by selling bannock from a backpack and has grown his business into a celebrated eatery serving up comforting classics like bannock burgers and bison stew.

 

This grassroots energy is a vital part of the movement's success.

 

The commitment to local and ancestral ingredients is also championed by Métis chef Brad Lazarenko of the Culina Family of Restaurants.

 

For years, his establishments have focused on a farm-to-table philosophy, incorporating staples like bison, saskatoon berries, and the “Three Sisters” — squash, beans, and corn — into their menus.

 

This approach honors the deep agricultural wisdom of Indigenous peoples who have cultivated this land for millennia.

 

It represents a conscious shift away from colonial ingredients and toward a more sustainable, place-based way of eating.

 

 

More Than Food: It's About Sovereignty and Storytelling

 

 

The resurgence of Indigenous cuisine is intrinsically linked to the broader concept of food sovereignty — the right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods.

 

Foraging for wild edibles like fiddleheads, wild mint, and various berries is not just about finding unique flavors; it's about reconnecting with the land and its cycles.

 

This practice, passed down through generations, is a living library of ecological knowledge.

 

Every dish served at places like Homefire Grill, which has long featured fire-roasted Indigenous-inspired foods, or by caterers like Pei Pei Chei Ow, carries a narrative.

 

It’s a story of resilience, of community, and of a culture’s profound and enduring relationship with the environment.

 

When Chef Iserhoff speaks of smoke as a key flavor, he's recalling memories of family on the land, a taste that connects him directly to his ancestors.

 

This is the power of Indigenous food: it nourishes both body and spirit.

 

The implications for Edmonton's identity are significant.

 

As the city continues to celebrate this culinary revival, it’s not just gaining new and exciting restaurants.

 

It is beginning to acknowledge a deeper, more authentic history of the land it occupies, one delicious, meaningful, and unforgettable bite at a time.

 

 

Our reader's FAQ: Understanding Indigenous Food in Alberta

 

What are some common ingredients in Alberta's Indigenous cuisine?

 

Key ingredients include bison, elk, and other wild game; fish like trout and pickerel; berries such as saskatoons, chokecherries, and cranberries; foraged plants like wild mint, fiddleheads, and cattails; and staples like bannock and the “Three Sisters” (corn, beans, and squash).

 

Where can I try Indigenous food in Edmonton?

 

Edmonton offers a growing number of options, from fine dining at Bernadette's to market-fresh meals at Paperbirch in the Old Strathcona Farmers' Market. You can also find comfort food at places like Teepee Treats Indigenous Cuisine and Indigenous-inspired dishes at the Homefire Grill.

 

Is this food trend just a recent development?

 

While the current restaurant boom is recent, Indigenous foodways are thousands of years old. The current movement is a revitalization and reclamation of these ancient traditions led by a new generation of chefs, educators, and entrepreneurs who are proudly sharing their culinary heritage with a wider audience.