Casey Naherniak remembers growing up helping her baba and mom cook.
Her grandma and mom owned a restaurant, so it's safe to say that cooking runs in her blood. Originally from Russell, Casey now lives in Brandon and went to the Manitoba Institute of Culinary Arts and has been working in a kitchen since she was 16.
For Naherniak, being in a kitchen is where she can zone everything else out while serving a delicious meal. She’s been perfecting her craft for years, and if you’ve ever been lucky enough to taste one of her dishes, you already know—she’s an exceptional cook
"It's definitely hard work, but it pays off when you can make something that someone really enjoys," said Naherniak. "I love creating different dishes and putting my ideas on a plate."
Naherniak loves working with dishes she hasn't, but admits her go-to is wild meat. The rising culinary star is heading to Toronto next month after earning a spot in the North American finals of Grill Masters, a competition hosted by The Keg Steakhouse + Bar. Naherniak will represent the Manitoba/Saskatchewan region on May 13.
Her first-place dish topped seven culinary artists from Manitoba and Saskatchewan at a cook-off in Winnipeg.
"I'm definitely super proud and excited. Coming from a small community and having so much support behind me is a great feeling," continued Naherniak. "I would love to bring the title back to Manitoba and especially Brandon, because we have had anyone from our Keg attend the competition."
At the national competition, Casey will be looking to wow the judges with a creation she believes will set her apart from her competitors. Her dish is called 'Forest and Field'. It's inspired by the land she grew up in and the ingredients she loves.
It features a coffee-crusted elk filet mignon, cooked sous-vide and seared to perfection, served with a rich birch syrup chocolate butter sauce, drunken amarena cherries, and a tangy lingonberry compote. She pairs it with potato pavé, wild black morel mushrooms, and sautéed peas with fresh pea shoots, finishing the plate with homemade crème fraîche, crispy golden beet chips, and edible flowers from her own greenhouse
Casey is looking forward to preparing a dish that sums her up perfectly.
"Yeah, that's kind of what I was going for, it's more personal, and I can tell my childhood through the dish," said Naherniak. "Even the plate is homemade; my boyfriend's dad and I made it from Manitoba wood."
Naherniak is no stranger to competing under the brightest of lights. She also advanced to the national finals last year, where she came up just short. Finishing in second at the finals in Vancouver, Casey is confident her dish will be a gold medal winner.
"I have elevated my dish more, I use more local wild ingredients, and I feel that's what people want," ended Naherniak. "I'm going to explain it well and give it all I got."
Casey Naherniak and the Grill Masters final on May 13 in Toronto.
