Zach Keeshig’s “progressive Indigenous” cuisine is a glimpse into the future of cooking based on Indigenous values and modern technique. Keeshig’s roots are in the Nawash First Nation of Owen Sound, north of Toronto. Ingredients are foraged, hunted or raised to his specifications. Over a multi-course tasting, expect smoked freshwater fish, bison tartare, prosciutto of Canada goose, a squab glazed and slow-cooked over charcoal…and many surprises.