An enthusiastic home chef, Cook set to work researching native ingredients and First Nations cooking techniques. "I wanted the restaurant to showcase food from the land and sea that the Indigenous people had traditionally hunted, harvested and eaten – everything from fiddlehead ferns to bison and sock-eye salmon," she explained. "I wanted to incorporate their traditional methods too: how they smoked food or preserved it over the long winters. I did a lot of asking and learning, then began to improvise."

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