Curried Caribou

AVAILABLE ON-DEMAND UNTIL JUNE 30

Trudy’s workshop features Caribou donated by SSIF, traditionally harvested by Inuit hunters Kivalliq Arctic Foods. This delectable Curried Caribou meal also features roasted cauliflower with Indian spices. Add on Chef Trudy Metcalfe-Coe’s Fresh Blueberry Pallauga with Lemon Curd (Pallauga is a biscuit-type recipe equivalent to Bannock) or Upside Down Berry Crumble with Fresh Blackberries and Lavender Whipped Cream ($15)

Register for this workshop and all required materials will be delivered to your door (Ottawa only), or purchase your own materials and follow along with the video instruction. This event will be available for on-demand viewing following the live presentation, June 6.

Recipe     •     Checklist

Originally from Nain, Nunatsiavut, the Inuit Land Claims region in Northern Labrador, Inuk Chef Trudy Metcalfe-Coe has called Ottawa home for thirty plus years. Trudy started cooking around the age of twelve and takes pleasure in bringing comfort to family, friends and community, through her love of creating tasty dishes from Country Food (food from the Arctic such as caribou, seal, arctic char and musk ox). Trudy is a very proud Mama to two successful daughters who are strong Indigenous Leaders in their community and a loving Titi to her two precious grandchildren. Trudy is also very artistic and spends many evenings in front of her sewing machine sewing beautiful parkas based on traditional Inuit designs, with a modern twist. She also creates jewelry using seal skin and enjoys beading.