As a graduate from Algonquin College’s culinary management program, and spending almost a decade in the culinary industry, Voyageur Bistro’s head chef, Annie Campbell, is bringing her unique expertise to SPIN in this month’s highlighted seasonal dish. The Ottawa, Ontario native was delighted to have been recruited to head up the kitchen at Voyageur Bistro as she was itching to spread her creative wings and showcase her abilities. For her springtime dish she concocted a Canadian twist on an East Indian flatbread dish.
Why is this dish seasonal?
“It’s a spring dish because it’s ideal for picnics or barbecues — it’s something that you can prepare ahead and it’s something that you can modify to everybody’s needs by using different meats and toppings. Also, it’s nice and fresh tasting with the cucumber and the apple.”
What’s your favorite dish to make?
“I don’t know if I really have a specific favourite. That being said, I’m somewhat well known for all my soup making. I really enjoy making soups because there are so many different varieties you can make to please everybody. But, I like making everything!”
Is there any food that you don’t like eating?
“No, I pretty much like everything. I grew up eating everything which is awesome because working in a kitchen you’ve got to be able to try your own dishes and if you won’t try something, that doesn’t really work out so well. I love trying new things
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