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Native TV Chef visits Akwesasne, demonstrates healthy cooking


APTN’s Chef David Wolfman

Fans of the Aboriginal Peoples Television Network welcomed a Native celebrity to the community last week. Native American Chef David Wolfman, who hosts the APTN show “Cooking with the Wolfman”, gave a healthy cooking presentation at the St. Regis Recreation Thursday afternoon.

Wolfman is a culinary arts professor at George Brown College of Applied Arts and Technology in Toronto and he is now in his eighth season on APTN. He is dedicated to cooking, preserving and promoting traditional Native foods and cooking methods.

During his Akwesasne presentation, Wolfman prepared a variety of food items while offering educational advice and tips along the way. He also fielded questions from the audience throughout, providing further information on topics like diabetic food needs and low-sodium diets.

The Mohawk Council of Akwesasne’s Community Health Program sponsored the visit from Wolfman after learning there was a well-known Native chef who’s able to conduct community presentations. The Community Health Program regularly hosts healthy cooking workshops and food classes.

“He had a sense of humor and was interactive with the community,” said Community Health’s Rachel George.

For David Wolfman’s recipes and more information about his TV show, visit

Below are recipes for the dishes The Wolfman prepared in Akwesasne:

Apple Lentil Soup


1 medium onion, chopped

2 medium apples, peeled and sliced (reserve 6 slices for garnish)

1 carrot, peeled and sliced

2 stalks celery, diced

3 cloves garlic, minced

1 oz. olive oil

1 sprig fresh thyme, chopped

1 sprig fresh rosemary, chopped 2 cups quick cook lentils

8 cups of chicken or vegetable stock

1 can (14 oz.) diced tomatoes

1 cup of shredded raw spinach

½ cup low fat yogurt

salt and pepper to taste


1. In a soup pot heat the olive oil and add celery, onion, carrots and cook without coloring

2. Add garlic, apples and herbs and continue to cook for 2 minutes

3. Add lentils and stock and bring to a boil, add salt and ground peppercorns and reduce to a simmer for 20-25 minutes

4. Check for consistency and taste and adjust if necessary

5. Finish the soup with the spinach and tomatoes and cook for a few more minutes

6. Serve with a dollop of yogurt and a few apple slices as garnish

Herb Crusted Venison Medallions with Winter Vegetables


1 ¼ lb. Venison cut into medallions

2 sprigs of each: rosemary, thyme, parsley chopped

1 tbsp. balsamic vinegar

1 oz. olive oil

3 cloves garlic, minced

1 tsp. ginger, grated

2 medium carrots, sliced thinly

1 yellow turnip, sliced thinly

1 head fennel or Chinese broccoli, sliced thinly

1 medium leek, washed and sliced thinly

½ cup of chicken or vegetable stock

2 tsp. Dijon mustard

1 medium lemon juiced

½ cup of evaporated milk

salt and peppercorns to taste

1 quart water


1. Brush the venison with the balsamic vinegar, lightly season with salt and pepper then dredge the venison in the herbs, let sit for 10 minutes

2. Heat some water in a shallow pot, add the garlic and ginger, bring to a simmer, add the vegetables and cook for 3 minutes.

3. Heat the olive oil in a skillet and brown the venison on both sides remove and keep warm. Deglaze the pan with the stock and reduce by half, add the Dijon mustard and evaporated milk, bring to a simmer. Do not boil for too long.

4. Remove the vegetables from the water, season with crushed peppercorns and lemon juice and place o n the bottom of the plate, put the medallions on top and drizzle with the sauce. Enjoy


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