Naagan

Zach Keeshig is from the Nawash First Nation reserve on the west side of Owen Sound Bay. His “progressive Indigenous” cuisine, delivered over multiple courses, might start with smoked freshwater fish, bison tartare and a prosciutto of Canada goose. Next, quail or venison prepared in a wood-fired oven or on a charcoal grill. Don’t miss his singularly unctuous ice cream.