SC Restaurant at River Cree Resort, Enoch, Alberta
For the past decade, Chef Shane Mederic Chartrand has been dreaming about how to express his First Nations identity through food and bring the beauty and excitement of Indigenous cooking to everyone who is interested—both in Indigenous and non-Indigenous communities in Canada.
Shane and his creative and progressive Indigenous dishes—such as rubbed sage leg of venison with a root vegetable salad with juniper dressing, or leek-ask coated Arctic char with grilled forest mushrooms and a herb bundle—have led to appearances on Chopped Canada, in film and television documentaries such as Red Chef Revival, one of the most powerful films I’ve ever experienced. He is the Executive Chef and General Manager of SC, his restaurant located in the River Cree Resort and Casino at Enoch, AB.
“I had a lot of catching up to do,” explains Chartrand. He was in foster care from the age of one to just before his seventh birthday. Happily, we was adopted by a large and loving family. Shane’s parents, Belinda and Dennis Chartrand made sure to pass on their Mikmaw, British, and Metis traditions to their children. He was immersed in food! The family raised chickens, geese and ducks, grew a large garden, and had a large root cellar on the acreage near Red Deer, Alberta. Dennis took Shane and his cousins on hunting and camping trips to teach them self-sufficiency and to learn about and respect wild ingredients.
Shane dove into a cooking career and graduated from the Northern Alberta Institute of Technology (NAIT) in Edmonton. At the age of 29 live changed dramatically….he found out that his biological mother was from Enoch, on the Western edge of Edmonton, and that he is Plains Cree from the Enoch Cree / Maskêkosihk (pronounced Muss-Kay-Go-Sik, meaning “people of the land of medicines”) Nation.
Since then, he has been on a personal and professional journey, travelling to meet with Elders in an attempt to figure out what it means to be of Cree heritage, Metis upbringing, and an executive chef in charge of his own restaurant on Treaty 6 Territory. In doing so he’s also providing inspiration to Indigenous youth to encourage them to pursue their dreams, be true to their identity and find a creative path forward through work and service to their communities.
In October 2019, his first cookbook Tawâw: Progressive Indigenous Cuisine will be published by House of Anansi and will feature 75 of Shane’s signature dishes, such as War Paint, a duck-fat fried leg of quail on a bed of wheat berries, crispy horseradish strips, grilled zucchini squash and mushrooms dramatically plated on a deep red hand print of red pepper sauce.
Contact SC at the number below to reserve a Food Day Canada table.
Contactez SC directement, au numéro ci-dessous, afin de faire votre Journée des terroirs réservation.
River Cree Resort and Casino
300 East Lapotac Blvd, Enoch, AB T7X 3Y3
Photo Credits: Cathryn Sprague / Tawâw: Progressive Indigenous Cuisine and Hilary McDonald