Jan
19
10:00 AM10:00

Native American Cooking Class II

Lois Ellen Frank, a James Beard award-winning author and Ph.D. in culinary culture, presents a fascinating look into Native American food and culture. Trout with herbs and bacon baked in clay, Indian wild rice saute, sauteed rainbow chard, berry crisp.

Demonstration Class, 3-hours.

Contact and Reservation: Click here for more info. or call (505) 983-4511

 

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Feb
9
10:00 AM10:00

Native American Cooking Class I

The James Beard Award Winning Chef Lois Ellen Frank, Ph.D., and Chef Walter Whitewater of Red Mesa Cuisine will present a demonstration-style cooking class on Native American Cuisine.

Blue corn gnocchi arrowheads with guajillo chile sauce, seasonal greens with jalapeno dressing, lamb stuffed rellenos with tomato sauce, sweet frybread with seasonal berries and prickly pear syrup will be prepared and served.

Demonstration Class, 3-hours.

Contact and Reservations: Click here for more info. or (505) 983-4511.

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Mar
9
10:00 AM10:00

Native American Cooking Class II

The James Beard Award Winning Chef Lois Ellen Frank, Ph.D., and Chef Walter Whitewater of Red Mesa Cuisine will present a demonstration-style cooking class on Native American Cuisine.

 Trout with herbs and bacon baked in clay, Indian wild rice saute, sauteed rainbow chard, berry crisp.

Demonstration Class, 3-hours.

Contact and Reservation: Click here for more info. or call (505) 983-4511

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May
20
to May 22

Lessons for the 2018 Chef’s Kitchen, from Traditional Native American Plant-based Foods and Nutrition Principles

  • North Carolina State University (map)
  • Google Calendar ICS

Plant-based Prevention of Disease Conference - North Carolina State University

Sunday, May 20th, 2018 - 1:40-2:15 pm

Lois Ellen Frank, Ph.D. (Kiowa)Lessons for the 2018 Chef’s Kitchen, from Traditional Native American Plant-based Foods and Nutrition Principles”

—-2:15-2:25 pm:  Audience questions for Lois Ellen Frank

Click here for more information

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Jun
9
5:00 PM17:00

Santa Fe Culinary Tour for Women

A four-course dinner of Native American foods in the home of the local chef, food photographer, and historian Lois Ellen Frank. Lois will show us around her home and garden, and we’ll learn about more of the flavors that make up the unique and multicultural patchwork of Santa Fe’s culinary scene.

Click here for more information and registration.

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Aug
18
10:00 AM10:00

Native American Cooking Class II

The James Beard Award Winning Chef Lois Ellen Frank, Ph.D., and Chef Walter Whitewater of Red Mesa Cuisine will present a demonstration-style cooking class on Native American Cuisine.

 Trout with herbs and bacon baked in clay, Indian wild rice saute, sauteed rainbow chard, berry crisp.

Demonstration Class, 3-hours.

Contact and Reservation: Click here for more info. or call (505) 983-4511

View Event →
May
11
10:00 AM10:00

Native American Cooking Class I

The James Beard Award Winning Chef Lois Ellen Frank, Ph.D., and Chef Walter Whitewater of Red Mesa Cuisine will present a demonstration-style cooking class on Native American Cuisine.

Blue corn gnocchi arrowheads with guajillo chile sauce, seasonal greens with jalapeno dressing, lamb stuffed rellenos with tomato sauce, sweet frybread with seasonal berries and prickly pear syrup will be prepared and served.

Demonstration Class, 3-hours.

Contact and Reservations: Click here for more info. or (505)983-4511.

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Apr
26
1:00 PM13:00

Indigenous Food Sovereignty and the Reclaiming of Native American Ancestral Foods for Health and Wellness

  • Buffalo Thunder Resort and Casino (map)
  • Google Calendar ICS

This presentation will define four historic periods in the history of Naive American cuisine. Participants will learn why we eat some foods that are considered to be traditional foods and how they were introduced into our Native communities. You will learn how reclaiming our Ancestral Native American foods can be a key to health and wellness. This initiative is part of a larger food sovereignty movement in which native communities all over the United States have begun to eat the foods their ancestors ate, in essence eating our heritage, and this movement has helped communities return to an ancestral diet that i best suited for our well being. Not only does this return to an Ancestral diet revitalize everything associated the traditional footways we reclaim, but it also revitalizes all of the cultural processes surrounding these foodways. 

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Mar
18
10:00 AM10:00

Native 3: The Importance of Game Meat in the Native American Diet

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

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Mar
11
10:00 AM10:00

Native 2: The Ancestral Technique of Clay Baking

  • Institute of American Indian Arts (map)
  • Google Calendar ICS

This hands-on class focuses on an ancestral Native American cooking technique of wrapping food in clay and baking it. This was the first early oven method of putting the clay into fire and cooking the food until the clay dried, and then breaking it open creating many shards of clay. For this class students will learn how to use this technique in a modern kitchen and bake the cornhusk wrapped trout and cook it in modern over. This menu features Ruby River trout wrapped in corn husks with herbs and baked in clay, which is served  with a pumpkin seeds and Guajillo chile sauce along with a hand harvested Ojibwe wild rice saute and calabacitas (Sauteed summer squash). and a pumpkin pinon spice cake with homemade canela whipped cream for dessert.

Instructors: Chef Lois Ellen Frank & Chef Walter Whitewater

Location: IAIA Hogan Kitchen

$135 per person, Lunch included

Register online at www.iaia.edu/continuing-eduation or call 505.424.2308

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Mar
4
10:00 AM10:00

Native 1 Cooking Class: The Three Sisters

This hands-on class focuses on the Three Sisters as part of the ancestral plant based cuisine of the Native Americans of the Southwest. The menu features a starter of an ancestral tepary bean made into a hummus and served with handmade corn tortillas, an organic sweet corn soup garnished with a spicy red bell pepper and chipotle chile puree, a Three sisters tamale served with a traditional New Mexico green chile sauce, and a sunflower cake with prickly pear syrup for dessert.

$125 per person, Lunch included.

Register online at www.iaia.edu/continuing-education or call 505.424.2308

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