Indigenous and non-Indigenous chefs celebrate and explore Indigenous foodways.
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Call to Action 83: What does reconciliation taste like?
Inspired by Truth and Reconciliation Commission Call to Action 83 – for Indigenous and non-Indigenous artists to undertake collaborative projects and produce works that contribute to reconciliation – this celebration brings together Indigenous and non-Indigenous chefs and beverage purveyors for a day of exploration. Rooted in education, collegiality, and respect for the seasons, these culinary collaborators will build a powerful experience that explores Indigenous foodways, linking the food and drink consumed with its history, heritage, culture, and geography. Due to the nature of this event, dietary restrictions cannot be accommodated.
- Chef Zach Keeshig, Naagan
- Chef Leah Marshall Hannon, Stella’s Eatery
- Chef Lee Arden Lewis, formerly Jackson’s Falls Country Inn and Indigenous Restaurant
- Chef Joseph Shawana, Professor & Indigenous Culinary Advisor, Centennial College, and former Owner/Operator, Kūkŭm Kitchen (now closed)
- Chef William Arnaud, Otter Creek Kitchen
- Chef Cayley Balint, Frontenac Club
- Chef Colin Johnson, Queen’s University
- Chef Cassandra Mercier, Atomica
- Alix Carr-Harris, Owner/Operator, Haymakers Coffee Co.
- Sarah Sanders, Head Bartender, Frontenac Club
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