Native American III
In SEED TO PLATE, SOIL TO SKY, James Beard Award-winning author and chef Lois Ellen Frank, along with Native American culinary advisor Walter Whitewater, introduce the splendor and importance of Native culinary history and pair it with modern, plant-based recipes using Native American ingredients that have changed cuisines around the world. The book is organized by each of the foundational ingredients in Native American cuisine and includes a necessary discussion of food sovereignty and sustainability.
This class will focus on the following recipes presented in her book:
• White Bean, Butternut Squash, & Kale Soup
• Marinated Grilled Quail with a Red Chile Honey Glaze
• Red Chile Potato Casserole
• Calabacitas
• Pinon Nut Cake with Pumpkin Sauce
What's included
• Cooking demonstration by a professional chef
• Authentic Native meal - cooked by one of our skilled chefs
• Recipe packet
Complimentary Beverages
• Water
• Coffee
• Hot Tea
• Iced Tea
What's not included
Beverages Available for Purchase
• Beer
• Wine
• Soda