American cuisine typically celebrates the influences of our immigrant populations, but Native Americans were the original chefs. Innovative foragers, they made use of many ingredients that were (unfortunately) forgotten over time. In this seminar, guests will learn how our celebrated (and so-called) “Mother Cuisines” were revitalized when they came into contact with the foods of indigenous Americans. Join us in a rediscovery of the ingredients of our predecessors, from cactus paddles to prickle pears.
