Enjoy some cuisine at home with these recipes from Indigenous chefs

Steven Spence and Michael Fosseneuve-Urbanski from Feast Bistro Café with InFocus Host Melissa Ridgen. Taken prior to COVID-19 lockdown in Manitoba.

On Wednesday’s episode of InFocus, we’re looking at the balance between keeping food traditions alive while using contemporary ingredients.

We’ve collected recipes from Feast Cafe Bistro and The Sioux Chef for you to try out!

Winnipeg’s Feast Bistro Café Steven Spence and Michael Fosseneuve-Urbanski shared their personal hand crafted recipes.

Watch the chef’s in action live at 3 p.m. ET on APTN and online here.


Little Lost Bison by Michael Fosseneuve-Urbanski



1 c canola oil

1/4 c olive oil

1 tbsp minced garlic

1 tbsp maple

1 tbsp lemon juice

1/2 tsp pepper

1/2 tbsp salt

about 6 fresh sage leaves chopped

a snippet of sweet grass

1 lb bison, cut into strips


Marinade the meat for 24 hours.

When ready to prepare, drain excess oil and heat your pan on high, sear meat.

Set off to the side.



1 c heavy cream (36%)

1 tsp minced garlic

1/2 c parmesan cheese

1 tbsp blue cheese

1/4 oz white wine (or any liquor)

4oz spaghetti, cooked Al Dente


Heat a new pan with a small amount of oil – 1 tsp.

Heat the pan but don’t let it get too hot.

Then once the oil is heated add your garlic and a dash of salt and pepper.

Cook the garlic till its a nice golden color then use your white wine to deglaze the pan so you get all the flavors with it.

Next add your cream with the parm and blue cheese.

Cook on slow and add the noodles when the cream starts to slightly boil.

Cook the pasta and sauce till is thickens a bit.

Taste the sauce and salt and pepper to taste.

Put on a plate and top it off with the seared meat and a little bit of blue cheese crumble.

Our Sister by Steven Spence



Bake 3 pickerel fillets at 350 degrees F (175 C) for 10-12 minutes with a bit of olive oil, salt and pepper. When cool enough, break up with fork.

1 c bannock crumbs (or bread crumbs)

1/4 tbsp salt

1/4 tbsp pepper

1/2 tbsp mayo

1/2 lemon freshly squeezed plus it’s zest (or 1 tablespoon of concentrate lemon juice)

Form into cakes with pickerel and fry in margarine on low medium heat



1/4 tbsp garlic puree (or finely minced garlic)

1/2 c diced onions

Caramelize in margarine on low/ medium heat

Then add

2 cobs of corn (corn removed from cob)

2 c cooked wild rice

Heat through



Equal parts mayonnaise, green relish; with a pinch of dill

To serve: lay cakes on rice bed, garnish with homemade tartar sauce and some fresh cut green onions or chives

Chef Dickie's Mac and Cheese from Sioux Chef Catering


Grate six cheeses ahead of cooking to save time and mess:

1/2 cup each: marble, cheddar, old cheddar , extra old cheddar, Asiago and mozzarella.

2 lbs of your choice of pasta (cook to the directions on box)

Cook 6-10 mins until al dente or firm to the bite . Drain and douse with cold water too stop the cooking process


1 medium onion, diced

add 4 tbsp of extra virgin olive oil to a pot

3 tbsp flour

2 c cream (18%)

½ c parmesan cheese

Add oil to pan, heat on medium to sweat the onions

Add flour and stir until thick and sticky

Slowly add cream or milk ( less fat version) and bring to a simmer until thickened

Add Parmesan cheese ( or shaker cheese ) to hot sauce, stir until uniform

Turn off heat , add pasta

Stir the pasta into the sauce and serve.


Transfer to a baking dish, top with more grated cheese

Bake at 350F until cheese is melted and brown

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