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

In Seed to Plate, Soil to Sky, James Beard Award–winning author and chef Dr. Lois Ellen Frank, together with Native American culinary advisor Walter Whitewater, illuminate the beauty, resilience, and enduring influence of Indigenous foodways.

In this special demonstration class inspired by their groundbreaking work, they explore the foundational ingredients of Native American cuisine and the profound ways these foods have shaped culinary traditions around the world. Through live cooking, storytelling, and thoughtful discussion, they highlight the connections between land, culture, nourishment, and community.

Rooted in plant-based traditions and guided by principles of food sovereignty and sustainability, this class offers a powerful and delicious perspective on the past, present, and future of Native cuisine.

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