Native American III feat. White Bean, Butternut Squash & Kale Soup and Marinated Grilled Quail with a Red Chile Honey Glaze - HANDS-ON CLASS

Hands-on class

Duration

3 Hours

About

We’re thrilled to introduce a series of brand-new, hands-on classes featuring all-new menus curated by our incredible SFSC chefs. Each chef has designed a class around some of their favorite foods from around the world—dishes they love to cook and can’t wait to share.

All classes are fully hands-on, capped at 16 guests, and include recipes, expert instruction, and a full, satisfying meal. These experiences are meant to showcase what truly excites our chefs in the kitchen—and to let that enthusiasm spill over into yours. Come try one… or make it a delicious mission to try them all!

Meet Chefs Lois Ellen Frank & Walter Whitewater

James Beard Award–winning author and chef Lois Ellen Frank brings deep knowledge, lived experience, and a passion for Native American cuisine to The Santa Fe School of Cooking. A New Mexico–based Native American chef, food historian, culinary anthropologist, and photographer, Lois has spent more than 20 years documenting and sharing the food traditions of Native communities throughout the Southwest.

Working alongside Native American culinary advisor Walter Whitewater, Lois introduces students to the history and cultural significance of Indigenous foods while teaching modern, plant-based recipes rooted in Native ingredients that have influenced cuisines around the world.

Lois and Walter have been teaching Native cuisine at the school for over 20 years, offering a welcoming, hands-on experience that honors tradition while making Native foodways accessible and relevant today.

Menu includes:

• White Bean, Butternut Squash & Kale Soup

• Marinated Grilled Quail with a Red Chile Honey Glaze

• Red Chile Potato Casserole

• Calabacitas

• Pumpkin Piñon Nut Cake

Visit: https://santafeschoolofcooking.com for information and booking.