Demo and Tasting with Sabine Heinrich-Kumar

Discover a modern expression of Indigenous foodways with Executive pastry Chef Sabine Heinrich Kumar as she shares industry stories and celebrates Indigenous ingredients at her demonstration and tasting of her carefully curated Indigenous Inspired Bannock Pastry with Saskatoon Berry Jelly and Birch Syrup Chantilly . The rich, golden bannock pairs with the earthy sweetness of Ontario birch syrup and the bright, tart notes of prairie saskatoon berries for a flavor experience that is deeply rooted in place and tradition.