Trying out the Indigenous inspired menu at the Grey Eagle Casino and Resort
We were invited to try the Little Chief Restaurant located in the Grey Eagle Casino & Resort. Walking into the Little Chief restaurant you get a modern feel and you are definitely in for a treat.
Executive Chef of Little Chief, Chef Bill Alexander, has put a modern twist on indigenous food while placing an importance on local sourcing and limiting waste.
We sat down with Chef Alexander for an inside look to his menu and his kitchen. His mantra is "Land to Food - to original Farm to Table" and emphasizes utilizing the whole animal because everything has a purpose, a key principle as an Indigenous chef. For example, his restaurant uses every part of whole local chickens, right down to frying up the chicken skin to use as chips for garnish in their dishes. They also use the carrot tops in their house-made pesto and hand ground their meat for their burgers. You can’t help but notice how passionate he is about cooking and preparing a meal.
The restaurant also makes their preserves and jams in house along with honey from the T'sutina Nation.
There's definitely alot of stuff going on in Chef Alexander's kitchen not to mention the Caesar cocktail menu which boasts 8 different Caesars with some amazing garnishes.
We tried the Bombay Basil Bash topped with an onion ring, deep fried pickle, and two mozza sticks.
We also tried a dish from the Indigenous Inspired Menu, the Smoked Bison Meat Poutine - Salt & Vinegar brined house cut fries topped with bison smoked meat, ooey gooey melted cheese curds, Saskatoon Berry gravy.
We were surprised with the taste and flavour of the Smoked Bison meat and loved the saskatoon berry gravy (soo different than traditional gravy).
Overall, we had a delightful experience and would definitely come back to try more indigenous inspired menu items. Thank you for having us Chef Alexander!
Thanks to TopDishYYC for inviting us and to Little Chief for hosting us. We had a delightful time.
Hungry Couple YYC