What is the story behind the name Feast Café?
When Feast was opened, as you know, we really wanted to focus on the community and in Indigenous culture, the Feast is a big part of that. It’s about more than just food and ingredients but about people coming together, to connect, share stories and experiences. Of course the food is also important, sharing the blessings of the land and nourishing our bodies. That’s exactly what Feast is about, feeding the mind, body and spirit.
|Why is cooking and preparing with quality ingredients so important to Feast Cafe?
The idea for Feast actually started years ago when Christa was running a daycare, she saw the first hand effects of serving nutritious, balanced meals and the empowerment people got from connecting to and preparing the foods they put into their bodies. This is a big part of Indigenous culture as well, being mindful of what we put into our bodies and grateful for the blessings we get from each hunt or harvest. We pride ourselves on sourcing as many local ingredients as possible, and contributing to our community by supporting local businesses we know the ingredients will be fresh. We also source ingredients from northern communities when possible, our wild rice is from Island Lakes, and we serve Indigenous locally-fished pickerel.
When you opened Feast Café, there was a focus on community and a goal of becoming a pillar in the West End, now since your opening in December 2015, how do you see your restaurant being that pillar for the community?
Red Cross reached out to you a few months ago and asked if a disaster would strike, would you be willing to provide your cooking skills to the community, and you agreed, when the snow storm hit in October, you fed 500 evacuees, why was this initiative so important to you, your team and the people you were feeding?
What are your three favourite items on your menu?
It’s hard to choose three of our favourite items as there are so many, each recipe on the menu was developed by Christa in her home kitchen, things she’s served to her family and friends so they’re all near and dear to her heart. What we usually recommend to customers is the following:
- Roasted Butternut Squash Bannock Pizza with a Maple Chipotle Lime Drizzle: This unique dish features one of Christa’s favourite ingredients, and one of the Indigenous three sisters – squash. Its one of the most versatile and underused ingredients out there and it’s a fan favourite for sure. You get to taste traditional ingredients like the squash, bannock, and pine nuts in a delicious pizza, you can’t go wrong!
- For those wanting to experience Bison, we usually recommend the bison dip for lunch, it’s loaded with flavour and topped with melted Bothwell cheese, sautéed peppers, red onions, mushrooms, wild blueberry BBQ sauce, on traditional bannock. For dinner, we recommend the roasted bison with traditional seasonings served with potato squash mash, roasted seasonal veggies and our fabulous wild blueberry compote
- We recently started serving all-day breakfast and we love the eggs bannock, you can have it topped with salmon on traditional bannock, it’s so good. We also offer Eggs banny on squash cakes as an alternative which is also really good.
Member MeetUp @ Feast Cafe
4:00 p.m. – 6:00 p.m.
Monday, December 2
587 Ellice Avenue