Only in Saskatchewan showcases a flourishing food scene. Read on for a culinary history on Canada\u0027s only perogy drive\u002Dthru and more.
, one of Hansen’s favourite Saskatoon spots, draws on Cantonese, Vietnamese and Japanese cuisines for its prairie-inflected food. “Think maple glazed bacon and a farm fresh egg atop a heaping plate of Chinese BBQ pork and jasmine fried rice,” owners Andy and Rachel Yuen and Andy’s mom, Jane, say on“There is such cultural diversity here, and so that was important to me to include,” says Hansen.
Along with the creativity and commitment restaurants show for local Saskatchewan ingredients, Hansen wanted to expand what people think of as prairie products. Wheat and pulses may immediately come to mind, and while they are staple crops, there’s so much more. She also includes province-wide products such as flax, oat, mustard, lentils and chickpeas; bison, northern pike and Diefenbaker trout; and fruit like sour cherries, Saskatoon berries and sea buckthorn.Article contentThe book’s recipes use these ingredients in unique ways.And at the
in Saskatoon, Julie Bear of Shoal Lake Cree Nation and Darci McAdam of Pelican Lake First Nation created a recipe for bannock pockets stuffed with pulled bison and served with cranberry marinara for dipping.
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This province is home to Canada's only perogy drive-thruOnly in Saskatchewan showcases a flourishing food scene. Read on for a culinary history on Canada\u0027s only perogy drive\u002Dthru and more.
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