Feast of Small Plates | Saturday, October 4
Streets of Kerala! An Authentic South India Cuisine
Menu
Chana masala coconut milk curry (V, GF)
Butter chicken curry (GF)
Naan bread (V)
Biriyani rice (V, GF)
Culinary artists Aromal George and Miltra Antony of Streets of Kerala were inspired by the work of Yukon Prize for the Visual Arts artist Jane Isaakson.
Aromal and Mitra say, “ Like our cooking, Jane’s paintings are an experiential bridge between place and person—layered with memory, perception, and connection. Just as we translate Kerala’s landscapes into flavor, she transforms landscapes into meaning. Together, we share in the pursuit of making nature, culture, and the personal feel intimate and universal.”
Grandma Treesaw’s Bannock
Menu
Original Bannock (V)
Smoked Salmon Cream Cheese on Original Bannock
with Smoked Salmon Garnish
Apple Fritter Bannock (V)
Culinary artist Teresa Ward of Grandma Treesaw’s Bannock was inspired by the work of Yukon Prize for the Visual Arts finalist Jeneen Frei Njootli.
Teresa says, “I love Jeneen’s artist’s statement, ‘My practice is invested in Indigenous sovereignty, decolonization and is concerned with the production, dissemination and embodiment of images,’ as it follows along with mine of ‘blazing the trail for indigenous people though our cultural foods being showcased in retail stores!’”
Kit’s Kitchen
Menu
Whisky BBQ Elk Meat Balls with Yukon Gold Mashed Potato (GF/DF)
Mushroom Arancini with Aioli, Carrot & Peas Purée (GF, Veg.)
Roasted Beets with Butternut Squash Cream Cheese & Maple Pumpkin Seeds (GF/Veg.)
Culinary artist Kit Velasquez of Kit’s Kitchen was inspired by the work of Yukon Prize for the Visual Arts finalist Aubyn O’Grady.
Kit says, “I am a cook who believes that food is a living artwork, an ongoing collaboration between land, season, and the people who gather around a table. My practice bridges kitchen craft, social engagement, and site-responsive art, drawing on the same curiosity and care that drive Aubyn O’Grady’s community-based projects in Dawson City. Like Aubyn, I see a kitchen as a field school, a place to experiment, learn, and invite others to participate in the making of meaning through taste, memory, and shared effort.
Klonbite
Menu
Arctic Char Salmon Rillettes (GF)
Harvest Bite with In-season Vegetables (GF, Veg.)
Culinary artists JinJin Kuo and Guillaume Sitter of Klonbite were inspired by the work of Yukon Prize for the Visual Arts finalist Jackie Olson.
JinJin and Guillame say, “Inspired by Jackie Olson’s art, we hope to nourish in the same spirit of reclamation and reconnection — with food that supports local growers and, like her work, can be returned to the earth.”
Wandering Bison
Menu
Bright Bites made with Yukon Meats and Treats:
Parisienne vegetable tart with roasted herbs & tomato coulis (V)
Grilled local pork loin with Okanagan pepper jelly (DF)
Assorted grilled / roasted / cured meats, cheeses & spreads
Culinary artist Luke Legault of Wandering Bison was inspired by the work of Yukon Prize for the Visual Arts finalist Randi Nelson.
Luke says, “I love the intricate nature of Randi’s artistry as well as the vibrant colors that shine against a natural & textured background.”
The Chocolate Claim
Menu
Bean to Bar Chocolate Fountains
Milk Chocolate Fountain: 44% milk chocolate crafted from Venezuelan cacao (GF)
Dark Chocolate Fountain: 70% dark chocolate crafted from Philippine cacao (V, DF, GF)
A Selection of Delicious Items for Dipping, with GF, DF, and V options
Culinary artists Glenys Baltimore and Crispin Studer of The Chocolate Claim were inspired by the work of Yukon Prize for the Visual Arts finalist Meshell Melvin.
They say, “We share Meshell’s passion for her medium, which is fabric, and have a similar passion for our own medium, food. With Meshell, we share a love of the tactile, of working with and exploring textures, colours, and in our case, flavours, to create our art.”
