Four Hounds hit up this seasonal training restaurant at the VCC downtown campus a week and a half ago. They are only open for the summer for lunch (last service is Aug 26 this year) and the focus is on using aboriginal staples in fine dining. The room and kitchen is staffed by students who are very much in the learning stages, particularly the front of house. Be prepared to spend two hours there if you go.
As per my visit last summer, the service was haphazard (training to be a server is harder than it looks) and the food varied from okay to great that I ate. You get a basket of fried bannock (first pic, closeup) which was tasty. My appetizer of fire roasted corn soup was a little bland but served hot, which always makes me happy as you so often get lukewarm soup in fine dining restos. My main of braised bison brisket was excellent, beautifully tender but still with a wee bit of chew. Desserts were just okay, I thought. They might do better to cook a larger version of both the shortcake and the bread pudding and portion it out, rather than serving cute but dry tiny versions.
Another of my DCs said her spicy seafood croquettes were also a little bland and mostly consisted of salmon which was a bit dry. The halibut main was overcooked but the sides it came with were very nice.... a watercress sauce, sunchokes and crispy vegetable topping.
Another DC thought the portions were a bit small and was hungry a couple of hours after and thinking she should have ordered two starters (she skipped dessert). Still, good value for the $$ and a place she'd definitely go back to assuming a long lunch was in order.
I noticed that portions for every course were smaller than last year. I didn't find it a problem (then again I had dessert and ate dinner really early that day) but you do need to do three courses.
You do need a reservation and to give yourself a few minutes to find it as there is no signage and it is really on the mezzanine above the second floor. They take all the usual suspects for payment.