Native American III
White Bean, Butternut Squash & Kale Soup, Marinated Grilled Quail with a Red Chile Honey Glaze, Red Chile Potato Casserole, Calabacitas and Pumpkin Cake
Demonstration style class
Duration
3 Hours
About
Each January and February our chefs develop wonderful new recipes and menus for our repertoire, presenting them in special new Bonus Classes. Please come join us and let us know what you think of our new ideas! We have been running Bonus Classes since the beginning and many of our guests return year after year for this great deal.
This class includes lunch.
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.
Menu includes:
: A heartwarming soup that blends the earthy flavors of white beans with the natural sweetness of roasted butternut squash. Kale adds a vibrant green touch, making this soup both nourishing and full of depth. This dish is a perfect example of using seasonal, wholesome ingredients to create something both comforting and vibrant.
Marinated Grilled Quail with a Red Chile Honey Glaze: Marinated to perfection, this tender quail is grilled and glazed with a tantalizing red chile honey sauce, combining the smoky heat of chiles with the natural sweetness of honey. This dish showcases the balance of bold and subtle flavors, a signature of Native American cooking, with a touch of sweetness and spice.
Red Chile Potato Casserole: A comforting, rustic dish that combines the humble potato with the deep, smoky flavor of red chile. Creamy, cheesy, and baked to perfection, this casserole is a tribute to the rich agricultural history of Native American cultures, featuring ingredients that have been staples for centuries.
Calabacitas (New Mexican Squash Sauté): A traditional New Mexican side dish, Calabacitas features sautéed squash, corn, and green chilies—ingredients that have long been integral to Native American cooking. This simple yet flavorful dish brings together the best of summer vegetables, lightly sautéed to preserve their natural freshness and brightness.
Pumpkin Piñon Nut Cake with Pumpkin Sauce and Coconut Whipped Cream: A celebration of fall flavors, this moist cake is made with rich pumpkin and crunchy piñon nuts, both key ingredients in Native American cuisine. Topped with a luscious pumpkin sauce and a dollop of coconut whipped cream, this dessert is a perfect ending to any meal, blending earthiness with a touch of sweetness.