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