This session will feature a brief history and overview of Native American cuisine and the four distinct historical periods that comprise this cuisine today. Participants will learn how this cuisine has evolved over time and then learn how to make a delicious and nutritious locally grown hominy blue and white corn (posole) harvest stew featuring local vegetables, herbs and chiles. The second dish will be a Native American Parfait that features a locally grown, milled, and ground cornmeal layered together with a berry compote and New Mexican chopped pecans. Each participant will taste these dishes during the class and receive a copy of the recipe to make the dishes themselves.
For information please visit: http://conference.iacp.com