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Kla-how-ya ~ Menu Items by Chef Daryle Nagata of Pan Pacific Vancouver

Friday, January 29th, 2010 by Cheryl MacKinnon

Opening of Kla-how-ya at Pan Pacific Vancouver, February 12-28, 2010

Executive Chef Daryle Nagata of Pan Pacific Vancouver shares his version of two delectable aboriginal menu items available at the hotel during the Vancouver Winter Olympics.  Come to the hotel and visit “Kla-how-ya” – Aboriginal Tourism BC’s vibrant display of First Nations artwork and cultural heritage.  Running from February 12 to 28, 2010, the hotel is accessible only to foot traffic, and transit, by SeaBus, SkyTrain and Canada Line during this time.

Bella Coola Bannock Fry Bread

1 cup milk

1 cup warm water

1 TBSP salt

1 tsp sugar

1 TBSP fresh yeast

6 cups flour

1 egg

1 TBSP shortening

Directions:

In a bowl add 1/4 cup of the warm water and sugar.  Mix to dissolve the sugar and add the yeast.  Cover and let yeast develop for 5 min.

In a separate bowl add flour, make a well and add the remaining warm water, milk, egg, salt, shortening and developed yeast mixture.

Kneed the dough for 10 minutes, cover and let rise for 2 hours in a warm area. Punch down after the first hour and again after the second hour before portioning to desired shape and size.

Fry bannock in a shallow pan of oil until golden brown on both sides.

Bannock bread was originally a Scottish recipe brought over by settlers, trappers and voyagers a few hundred years ago.  You will see many cooking styles of bannock that were developed by the vast array of aboriginal nations across the country.  From fried, baked or roasted on a stick over fire.  Recipes also vary from ones with yeast, baking powder to eggs and wild rice…YUM!

Wild BC Cedar Plank Salmon

1 cedar plank (6 x 14 inches)

2 salmon fillets (1 1/2 pounds, skin on)

1 cup maple syrup

salt and freshly ground black pepper

Directions:

Soak cedar plank in salted water over night (or a minimum 2 hours), then drain.  Remove any bones from the salmon, rinse salmon under cold running water and pat dry with paper towels.  Marinate in maple syrup for one hour.

Heat oven to 375 degrees.  Generously season the salmon with salt and pepper on both sides.  Lay the salmon skin-side down on the cedar plank.  Bake until firm to the touch in the thickest part of the fish, around 12-15 minutes.  Serve the salmon right off the cedar plank.

Enjoy with a glass of red – yes, red wine if that is your favourite, or with my choice – a pinot blanc or sauvignon blanc,  all from British Columbia.

Reserve your table at www.panpacific.com/vancouver

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