This hands on class focuses on wild foods including game meat and the importance of wild foods in the Native American diet. The meal begins with a Wild Arugula and Blueberry Salad served with a Tamaya locally-grown white corn made into a delicious corn bread. The meal then features marinated elk tenderloin which is served with a dried cherry sauce. a sweet potato mash, and sauteed seasonal local greens (such as chard, kale, wild spinish, or wild purslane, depending on what's available) and finishes off the meal with grilled pineapple drizzled with chocolate for dessert.
Instructors: Chef Lois Ellen Frank & Chef Walter Whitewater
Location: IAIA Hogan Kitchen
$140 per person, Lunch included
Register online at http://www.iaia.edu/continuing-edcuation or call 505.424.2308