Their long history of farming and plant usage qualify Native Americans to be considered as America’s first great cooks. Lois Ellen Frank, a James Beard award-winning author and Ph.D. in culinary culture, presents a fascinating look at Native American food and culture. 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.
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