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From having starting his cooking career in a food truck at 17, to now being the executive chef at the SC restaurant in the River Cree Resort and Casino in Enoch, Alberta, Shane Chartrand has come a long way on his culinary journey. He recently joined us on The Social with four delicious recipes from his new cookbook Tawâw: Progressive Indigenous Cuisine, and we must say – they all look amazing.

To make these recipes for yourself, click on any of the images below, and don’t forget to watch the video above for our chat with Shane!

Galette with roasted garlic two ways

Salt-roasted beets

Seared salmon with pickled carrots, cracked wild rice, and bee pollen

Wine-poached pears with mascarpone-vanilla filling