Pimatisiwin is a powerful word for Indigenous people. It literally means “good life” but the English translation does not account for the deep meaning encompassed in the word. In very simple terms, Pimatisiwin means living a life fully and completely according to your community’s values. It includes both the material aspects of life and the spiritual ones.
On April 20, the Slow Food National Summit will host a dinner that celebrates Indigenous culture and food. Alongside a delicious meal, people will be able to see a performance of Curtis Peeteeuce’s Pimatisiwin. Peeteetuce is the artist in residence for CHEP, and CHEP has generously offered the play as part of this unique dinner theatre experience, specially for the Summit. The play tells the story of the Kihew family, the food they eat and how it affects their physical, mental and spiritual lives.
- Sliced Buffalo Tongue
- Smoked Duck Breast
- Moose Smokies Bites
- Picked Juniper Carrots
- Rosehip Butter
- Mushroom & Green Onion Dust Popcorn
Family Style Main Course:
- Chokecherry Glazed Mixed Wild Meats Meatballs
- Lentils with apples
- Mixed wild meat stew
- Roast Heirloom Squash with Wild rice
- Cornbread bread pudding with Wild Saskatoon Berries with Birch Syrup Whipped Cream
- Muskeg Tea
- Local Mint Tea
Get your tickets today! Non-members and members invited to join us for this amazing food experience.
Special thank to our sponsors for this event: SIGA, CHEP, The Better Good, and Outlook Locker Plant.
Make sure to rise early and catch the bus on April 20 for a farm tour that showcases some of the local producers that provide Saskatchewan with delicious vegetables and greens, pasture raised meats and much, much more.
The farms we’ll be visiting on this tour are:
After the tour make sure to stay and join us for a Mennonite lunch, which will include:
- Local farmer’s sausage
- Local verenyky
- Cream gravy
- Floating Gardens salad greens
- Tarts with berries from Anna’s Orchard
Sounds like a good way to spend a Friday morning? Make sure to purchase your tickets today! Bus will be leaving the Parktown Hotel at 8:30 a.m. sharp!
Special thanks to our sponsors for this great event: the Town of Osler and the R.M. of Corman Park.
The theme for our gala dinner, which rounds out our summit April 19-22, is all about limiting food waste or getting rid of it all together.
The menu for the evening focuses on the parts of our food that we often throw away, such as fruit peel or fish trim. While these bits and pieces may not always be the most visually appealing, they are often packed with flavour and can elevate a dish in the most surprising ways.
Taking place on Saturday, April 21 at the Saskatoon Farmer’s Market and presented by Chef de Partie Catering and The Cure, the menu for the event is nothing short of mouth watering. Make sure to get your ticket today!
Fish Cake | Mixed Pickle | Pesto | Greens
- Fish Cake made from Fonos Fish Northern lakes fish trim served
- Pickled watermelon rinds, pickled beets
- Parsley stem pesto and market greens
Roast Chicken | Lentil Risotto | Vegetable
- De-boned Roast Chicken Roulade w/ Winter Freeze Dried Garden Herbs,
- Sea buckthorn Berry Mustard and Chicken Bone Broth Glace on a
- Mixed Lentil Risotto set beside Roasted Root Cellar Vegetables
- Beet Greens sautéed in local garlic and rendered duck fat
Lemon Breadcrumb Cake | Frozen Yogurt | Berries
- Delicious wartime cake recipe made with day old breadcrumbs in place of flour flavoured with candied lemon peels leftover from juicing
- House-made Frozen Yogurt w/ strawberry tops
- Foraged Saskatoon berries