2024 Info Coming Soon. 2023 Info Below.


Availability (each spot is one hour):

  • Wednesday, June 21: 6 spots at 4 PM | 5:30 PM | 7 PM
  • Saturday, June 24: 6 spots at 11 AM | 12:30 PM | 2 PM | 3:30 PM | 5 PM | 6:30 PM
  • Sunday, June 25: 6 spots at 11 AM | 12:30 PM | 2 PM | 3:30 PM


  • Private Picnic Spot + 2 Individual Charcuterie Boxes + 2 Ziibins Nibi Waters: $149
  • If there will be more than 2/3 people joining you for your VIP picnic experience, you can buy additional chacuterie boxes.

“Tawnshi” means hello in Michif, the language of the Métis. This exclusive and elevated picnic experience is a collaboration with Tawnshi Charcuterie from BC and Mādahòkì Farm. Limited and exclusive picnic spots at Mādahòkì Farm will welcome you to your own private beautiful space to enjoy this elevated culinary experience. Treat yourself to a Tawnshi and Mādahòkì Farm personal box which includes a delicious array of unique and unfamiliar items that are sure to tempt our taste buds. Accompanied with a QR code that allows you to have a flavourful learning experience while you relax in your own private picnic oasis.

Your personal Tawnshi and Mādahòkì Chacuterie box includes:

  • Red Currant Sage Pemican Jerky and Maple Blueberry Bison Bologna
  • Baked Bannock Loaf
  • Smoked Maple Salmon
  • Smoked Pepper Salmon
  • Brie
  • Dulce
  • Cedar Jelly
  • Chokecherry Jelly
  • Pickled Milkweed Pods
  • Walnuts
  • Dried Blueberries & Cranberries
  • Salted Corn Nuts
  • Pumpkin Seeds
  • Grape Tomatoes
  • Seasonal Berries
  • Maple Walnut Cookies
  • Ice Cold Ziibins Nibi – Cedar Wild Berry Chai and Cedar Wild Mint


Presented by ITO and hosted by Métis Chef Jenni Lessard

Saturday, 24th June: 11AM, 4PM, & 6PM | Sunday, 25th June: 11AM & 4PM

$40 per station. 9 stations available per session. Each station can accommodate 1 – 3 people.

In this workshop, you will have your own cooking station to follow along with Chef Jenni Lessard in creating a meal to enjoy!

  • Traditional Métis Comfort Soup: This hearty soup features ground bison simmered in a flavorful smoked bison bone broth, complemented by tender potatoes, carrots, celery, and onions.
  • Homemade Bannock: Indulge in freshly baked bannock made with a combination of whole wheat and white flour.
  • Spruce Tip Butter: Learn the art of creating a delightful compound of whipped butter infused with the aromatic flavors of spruce tips.
  • Rose Petal and Rhubarb Compote with Vanilla Ice Cream: Treat yourself to a delectable dessert consisting of a sweet and tangy compote made from rose petals and rhubarb, served over a scoop of vanilla ice cream.
  • Muskeg Tea with Lake Mint: Enjoy a refreshing beverage made from muskeg tea infused with the invigorating flavors of Lake Mint. We’ll prepare this ahead of time, allowing you to savor it either hot or cold.
About Chef Lessard

Jenni Lessard is a chef and culinary consultant based in the Qu’Appelle Valley in Saskatchewan, on Treaty Four Territory and the Homeland of the Métis. As a proud citizen of the Métis Nation of Saskatchewan and the Interim Executive Director of the Indigenous Culinary of Associated Nations (ICAN), one of her greatest strengths is connecting people through food!