SASKATCHEWAN'S LAND, INGREDIENTS, AND CULTURE COME TO LIFE ON THIS SIX-DAY, FIVE-NIGHT EXCURSION.
Welcome to Treaty Six Territory, where your trip of a lifetime awaits! Adventure Destinations, along with culinary consultant and chef Jenni Lessard, and experiential host Brenden Branscombe, have curated a six-day, five-night experience that will awaken your taste buds and deepen your understanding of Saskatchewan's people, culture, and food.
Day One:
Check in at the Alt Hotel, overlooking the South Saskatchewan River with views of Saskatoon’s breathtaking Meewasin Valley. That evening, get to know your tour group, hosts, and chef by enjoying a seasonal local group dinner at Heath Restaurant, just steps away.
Day Two:
Enjoy a basket filled with Saskatoon’s favourite breakfast items sourced within walking distance of the hotel. Start the tour off in a good way with a smudge and teachings by Honey Constant-Inglis. Next, it’s all aboard the bus with storyteller and Chef Jenni Lessard to today’s stops, including Batoche National Historic Site, Flora Bora Forest Lodging, and Lac La Ronge. End your day of travel with comfort food at its finest, prepared by Chef Nic Spence at Thompson’s Resort before retiring for the night.
Day Three:
Gather at historic “Old Lodge,” your culinary headquarters during your stay. After a hearty breakfast, your host, Brenden, will introduce you to your Woodland Cree community guides, on whose Traditional Territory we are guests. From your guides, you will learn about land-based ways of life and the history of the Churchill River System. After a day on the water, tie on your apron for an immersive cooking class with Chef Jenni.
Day Four:
Today, local guides will treat you to their favourite fishing spots on Otter Lake, where you will have the opportunity to learn tips and tricks for reeling in your own catch, which will be featured in the filleting demonstration and shore lunch. Take some time to yourself before the Boreal BBQ that evening.
Day Five:
Today will be one to remember! A Grandmother’s Bay community member will lead you through the making of a traditional craft for you to take home as a keepsake. Watch floatplanes take off, enjoy a hike, fish from the dock, or meet the locals before our outdoor long-table dinner, presented by Chef Jenni and the Thompson’s Resort culinary team. Canadian beverages pair with Saskatchewan’s ingredients to create a convivial and memorable meal, and moments from your adventure will be featured in the decor.
Day Six:
Time has truly flown, and it is time for the southward journey home. With the lowering of elevation comes the realization that your time in the north is winding down. Chef Jenni will prepare one final meal for you lakeside in Prince Albert National Park before we wish fond farewells to one another in Saskatoon.
YOUR ITINERARY
Two Tours for 2026
September 6 - 11
September 13 - 18
What's Included
5 days of activities
5 nights accommodation
Travel to and from Missinipe
All meals, beverages, cultural experiences, tours
What's Not Included
Gratuities
Travel to Saskatoon
Ground Transportation to/from the Alt Hotel
Parking Fees
Last Night of Accommodation in Saskatoon
CAD $3,250/Person
MEET YOUR HOSTS
"Chef Jenni! She is the spirit behind this tour."
2023 Participant
Chef Jenni Lessard (she/her)
Now living in the Qu’Appelle Valley on Treaty Four Territory, Jenni grew up in the boreal forest near La Ronge, Saskatchewan.
Her first commercial cooking venture, at age 14, was a hamburger stand called Flight Delight at the La Ronge airport.
Her locavore restaurant, New Ground Café in Birch Hills, SK, featured dishes from her Métis heritage along with global comfort foods, live music and art. A true “third place”!
Chef Jenni Cuisine, her catering business in Saskatoon, highlighted local producers and sustainability, garnering culinary awards and national attention.
Now, through Inspired by Nature Culinary, Jenni creates recipes, menus and immersive culinary experiences for a wide variety of clients.
Chef Jenni is a fellow of the National Royal Geographical Society, was Chef in Residence at the National Arts Centre in Ottawa, and was a judge on Season Five of Fire Masters on Food Network Canada.
Introducing Field to Shield guests to her favourite Saskatchewan ingredients and food vendors is the highlight of Jenni’s year, so much so that one of the tours falls on her birthday. What better way to celebrate than with community, culture and cuisine!
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Brenden Branscombe (he/him)
Joining you from Saskatoon, Brenden has always had a deep love for the more northerly parts of our province. Having grown up just outside of Nipawin, SK, on a grain farm, near the provincial forest boundary, Brenden learned at a young age about the importance of hunting, gathering, and growing food.
He first assisted with Field to Shield in 2023 by helping to polish this delightful and impactful culinary experience. Since then, he has enjoyed seeing the experience grow and develop into what you will experience this September. He is excited to host you as you explore the bounty and cultural traditions from the prairie field to the Canadian Shield.
Throughout his career in tourism, Brenden has been fortunate to travel throughout Saskatchewan and beyond, exploring the rich tapestry of flavours and traditions that we hold so dear. Brenden is the Founder of Map & Lantern Advisory. This freelance consulting company assists tourism businesses and non-profit organizations to help inspire, create, and deliver outstanding tourism experiences for visitors.
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HERE'S WHAT OUR 2023 PARTICIPANTS HAVE TO SAY
"This was a once-in-a-lifetime experience for me. I had the best time, and I can't believe how beautiful Saskatchewan is (not that I didn't think it was)! As cheesy as it sounds, I really felt like I left as a changed person, more connected to the land and the people around me. Thank you x 1000 for this chance. It really is something special."
"I hope to be able to take part in something like this again. It was so awesome. Thank you for the hard work in putting this on."
"My favourite part was seeing the waterfalls and going berry picking. Such great additions that really tied me to the place we were visiting."