Caldwells outline plans for restaurant, reserve

By Mark Ribble

LEAMINGTON — Caldwell First Nation is poised to start construction on their new 649-seat indigenous restaurant, which will open in the summer of 2021.

Last week, The Sun reported that the previous structure at the former Happy Snapper Marina was being torn down to make room for the new state-of-the-art dining facility.

Three Fires Indigenous Restaurant will take shape over the coming months and Chef Billy Alexander is excited to introduce the community to indigenous fare.

Chef Billy Alexander

“There will be something on the menu for everyone,” said Alexander. “We are a family-friendly restaurant with enough space to get away if you need that as well.”

Alexander says that Three Fires will feature all aspects of indigenous culture, such as meats, fresh fish, frybread, as well as many gluten-free vegetarian and vegan-friendly meals.

The building itself will reflect the Caldwell story, with a beautiful waterfront view and many subtle references that highlight the relationship to the land that is the traditional territory of the Caldwell people. From a cascading waterfall to a double-sided bar, the design will stand out.

Three Fires will feature two separate levels, offering patios on the ground level as well as a rooftop patio.

With the capacity to seat 250 inside and another 399 outside, there will be plenty of room for everyone.

“The design has made it flexible enough to be able to host weddings, conferences, live music and private events,” added Alexander. “We’ll create 35 to 50 new jobs in the hospitality sector.”

Alexander expects things to really pick up once COVID-19 restrictions are fully lifted.

“Three Fires will be open year round and will always have a community feel,” he says. “We will create a safe and fun environment for all people to come in and enjoy some great food and beverage while learning and experiencing our beautiful indigenous culture.”

Artist’s rendering of the new Three Fires Indigenous Restaurant planned at Sturgeon Creek. The view on the left show the rooftop and ground level patios.

The restaurant, although being built in an area known for flooding, will be designed to high standards. “throughout our entire planning and development stages, we’ve been in consultation with ERCA as well as the municipality planning department,” said Alexander. “This ensures that we are achieving every level of standard and more.”

Of course, the restaurant is just the beginning, as plans to improve the parking lot and landscaping as well as a totally revamped marina will begin to unfold in future months.

Elsewhere on the reserve, the residential development will take place at the corner of Seacliff Drive and the Bevel Line on a tract of land that the Caldwells were able to obtain several years ago.

NIKKI van OIRSCHOT

“There, we have 200 acres in total,” says Nikki van Oirschot, Director of Operations for Caldwell First Nation. “A number of factors need to be finalized before development can begin but we are hopeful that during this calendar year, much progress will be made on the residential development.”

Also, an application for a micro-grow cannabis license through Health Canada has been submitted and is in the queue, but not yet approved.

Coupled with the recent acquisition of vineyards and plans for a winery, the future looks bright for the Caldwell First Nation, as they settle back into their homeland.