Our team of indigenous chefs will offer a diverse palate of the flavors of indigenous resilience in this 7 course meal, which honors the traditional trade routes and life sustaining wild and cultivated foods of many different indigenous communities of North America. In addition to the culinary treasures featured, each course will be paired with ethnobotanical storytelling of the unique regional Indigenous foods and stories and songs from the Warm Springs Tribe of Oregon. |
Diners will come away feeling a renewed and profound respect for the earth and the important role indigenous ancestral stewards played in the health of their people and the land they depended upon. They will become steeped in the flavors of resilience, with the deeply storied foods of this Turtle Island, which is nourishing a diverse and unique movement in contemporary Native American food culture.
Chef M. Karlos Baca founded the Taste of Native Cuisine, an Indigenous Chefs collective in 2011, and in connection with the Southern Ute Cultural Center & Museum, as a means to reintroduce and revitalize Indigenous Foodways through education, foraging, and indigenous menu tastings. His work has been featured on Zagat Foodways: 10 Meals That Define America publications such as this feature in Indian Country Today Media Network. His work spans teaching about Indigenous Food Sovereignty and traditional foraging and agricultural techniques to youth across Indian Country to working on land issues affecting tribes in the Four Corners region.
Brian Yazzie (aka Yazzie The Cook) is a Navajo Chef from Dennehotso, AZ on the Navajo Nation. Chef Yazzie has a degree in Associate in Applied Science (AAS) in Culinary Arts from Saint Paul College. He caters private events and provides cooking demonstrations utilizing healthy Indigenous foods free of colonial ingredients. As the Chef de Cuisine at The Sioux Chef, he enjoys collaborating with other cooks and chefs on Indigenous food projects. Chef Yazzie aspires to explore old and new delectable Indigenous cuisine creations and to educate all populations on the health benefits and possibilities of an Indigenous diet.
This dinner is a fundraiser for the Native American Food Sovereignty Alliance.
Tickets are $100 per seat, which includes beverages.
Two seatings; 6-8:00pm and 8:30-10:30pm
Hosted at HAN OAK, 511 NE 24TH AVE, PORTLAND, OR 97232
Han Oak (View)
511 NE 24th Ave
Portland, OR 97232
|Kid Friendly: Yes!|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|