Indigenous Culinary Master Class for Youth with Jenni Lessard – ONLINE

Bison and Berries – Métis Chef Jenni Lessard of Saskatchewan leads a hands-on demonstration of dishes for young people, reflecting her Métis background and the foods of the Canadian Prairies. This class for young people is about learning how to make the dishes, but also how Chef Jenni carries on the food traditions of her grandmother and aunt.

Dishes: Bullet Soup with Feast Berries and Baked Bannock with Spruce Tip Butter

Ticket Price: $10.00 online (includes recipes and shopping list); free to Indigenous youth.
Recommended Ages: 10-17
Sponsored by Russell Hendrix, Valley Regional Hospital Foundation, Windsor Home Furniture & Bosch Canada

Jenni Lessard 
Jenni Lessard is a Métis chef, recipe developer, and Indigenous Culinary Consultant for Wanuskewin Heritage Park. She grew up in the boreal forest of Northern Saskatchewan, with no TV reception. She filled her time picking berries, rosehips, and lake mint, then used them in her cooking. Jenni’s first restaurant, at age 14, was Flight Delight, a burger truck at the La Ronge Municipal Airport. In 2005, with no formal culinary training, Jenni opened New Ground Cafe in the farming community of Birch Hills, SK. Live music events, art, and Jenni’s unique blend of storytelling and cooking garnered a province-wide client base, when she moved to Saskatoon to focus on catering. Jenni is Secretary of the Indigenous Culinary of Associated Nations, Vice President of Métis Local #126, and sits on the steering committee of Slow Food Saskatoon. She makes her home in the Qu’Appelle Valley on Treaty Four Territory. @chefjenni