‘lhuhwezdel’ (they gathered together) is an exclusive long-table fine dining experience that highlights the local culture of the Dakelh people. The Indigenous-inspired menu is entirely gluten-, dairy- and nut-free, featuring local in-season flavours, and beverage pairings from regional and provincial producers. 

“Hosting this event in the late spring means that student skills are at their very best to provide our guest with a well-executed formal dining service”, say Chef Mandy Newcomb and Stacey Moen. “The Kodiaks restaurant is a prime example of work-based training at CNC. Students learn all the foundational culinary skills—from prep to presentation—in a live kitchen environment that boosts their confidence and creativity.” 

The dining tickets are $125 each and include a five-course meal and a paired local alcoholic beverage for each course. A portion of the ticket sales will be reserved to purchase supplemental equipment for the Professional Cook program. During the event, there will be gift opportunities for guests to further contribute if they choose. 

“Bringing Indigenous ways of knowing into culinary arts elevates both the student experience and our collective understanding. An opportunity to gather in celebration is one of many ways to engage the spirit of learning and being together”, shares Dr. Jessie King, VP of Indigenization. “We’re not just sharing a meal; we’re gathering to celebrate our shared path forward immersed in culture, community, and relationship.”