Native American Culinary Experience

Class 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 dish. Each participant will taste these dishes during the class and receive a copy of the recipe to make the dishes themselves.

Sample Menu

• Trio of Bean Hummus - featuring a white Tohono O'odham tepary bean hummus, a brown Tohono O'odham tepary bean hummus, and a black turtle bean hummus with warmed pita bread
• Baked Stuffed Quail - Baked stuffed quail with Corn, Sage, and Black Walnut Stuffing and Sumac Sauce. Served on a Nest of Mesa Squash Fry Sauteed Vegetables
• Locally Raised Bison or Lamb Stuffed New Mexico Green Chile - Served with Organic Heirloom Tomato Sauce and Roasted Fingerling Potatoes
• Dark Chocolate and Pinon Nut Torte - Dark Chocolate and Pinon Nut Torte. Served with a Prickly Pear Syrup, Santa Fe Farmer's Market Peach Sauce and Seasonal Fresh Berries