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- Rooted Catering
Bannock Breakfast Sandwich
Golden brown Bannock is sliced in half and topped with a local Sriracha Revolver chili garlic mayo, egg and cheese. Layered with your choices of bacon or sausage.
Bannock is one of the most popular and widespread Indigenous foods throughout Canada. Almost everyone has a specific way they make their bannock. It can be baked, done on the stove top, deep fried, or cooked on a stick on the open fire. Bannock is great paired with soups, stews, cooked wild berries and dips. This fusion dish turns bannock into a hearty breakfast sandwich.
Traditional Indigenous versions of bannock can be made from corn, nut meal, flour, and ground plant bulbs.
Teetl'it Gwich’in Language Lesson
Bannock | Tuhch’uh
LOCAL & INDIGENOUS PRODUCT FEATURE
The Rooted Bannock Breakfast Sandwich features a Chili Garlic Mayo that is made using Sriracha Revolver Hot Sauce. Sriracha Revolver is a proudly Indigenous hot sauce brand facilitating deliciousness as uninvited guests on the unceded territory of the xʷməθkʷəy̓əm (Musqueam), Sḵwx̱wú7mesh (Squamish), and səlilwətaɬ (Tsleil-Waututh) peoples. Jordan Hocking founded Sriracha Revolver Hot Sauce Inc. in 2017 with the goal of creating a staple product that adds fun, flavour and inspiration to the chef at home. Jordan is a mom, wife, Indigenous entrepreneur, and proud member of Sweetgrass First Nation. Jordan is passionate about building a community around food and experiencing culture through food. All her hot sauce recipes have been inspired by flavours or ingredients she has enjoyed while traveling or by wanting to eat something that didn't exist anywhere else. Along with a small, dedicated team, Jordan makes craft size batches of hot sauce that are a treat to enjoy with all your favourite foods. Find out more about Sriracha Revolver.
Meet The Chef
Steph Baryluk
Chef Steph Baryluk (BAR-luck) created the Rooted Catering and Dining Commons menus at SFU. She is Teetl'it Gwich'in from Teetl'it Zheh (Fort McPherson), Treaty 11 Territory located in the Northwest Territories and now resides in Tsawwassen, BC with her husband and two kids. After completing her Red Seal as a Cook she knew she wanted to do more with her Indigenous roots. Chef Steph has hosted cooking classes and speaking engagements in her hometown, at the FAO in Rome, and across the Lower Mainland. She also launched her own company, MRS B’S JERKY, which is a play on traditional caribou dried meat ‘Nilii Gaii’ but made with beef. She's excited to share her Indigenous cuisine and stories with the SFU community.
