Southwestern Association for Indian Art (SWAIA) and Hotel Santa Fe will host a one-of-a-kind authentic Native American dinner featuring the cuisine of four master chefs
SANTA FE, N.M. – The Southwestern Association for Indian Art (SWAIA) is pleased to announce it will partner with Hotel Santa Fe Hacienda and Spa on October 16, 2015 to produce their annual Native Food & Wine event. This year’s one-of-a-kind culinary experience features authentic Native American cuisine from the nation’s premier Native chefs. The ticketed dinner begins at 6:30 pm at Hotel Santa Fe; limited seating is available at the cost of $100 to SWAIA members and $150 to non-members.
The bread and soup course begins with: blue corn mother sage and amaranth rolls; white corn mother amaranth & nectar muffins to be served with the Seka Hills balsamic and olive oil; smoked pumpkin & juniper bisque, presented with a center piece of smoking juniper leaves. A bisque of smoked pumpkin puree will be served with juniper berries and finished with pumpkin seed brittle & infused oils of toasted pumpkin seed & Juniper.
"At SWAIA, we continue to immerse our audience in a rich, Native cultural experience. This is a wonderful opportunity to connect with Native artists through an intimate harvest meal. The remarkable quartet of Native chefs will provide explanations of the ingredients and techniques created to make the delicious dishes," said SWAIA’s Chief Development Officer, John D. Jones.
This year’s lineup of esteemed chefs includes: Executive Chef Ray Naranjo (Tewa, Odawa, Crow); Chef Loretta Barrett Oden (Citizen Potawatomi Nation); Executive Chef Jack Strong (Siletz, Confederated Tribes of Oregon); and Restaurateur Ben Jacobs (Osage).
About this year’s chefs:
Executive Chef Ray Naranjo (Tewa, Odawa, Crow) is the Executive Chef at the El Monte Sagrado Living Resort in Taos, New Mexico. His cuisine bridges American and Modern Native American food traditions in a style he defines as “Contemporary Indigenous Gastronomy.”
Entrepreneur Ben Jacobs (Osage) is the co-owner of Tocabe, an American Indian Eatery in Denver, which was featured on Food Network’s “Diners, Drive-Ins and Dives.” Jacobs was named “Entrepreneur of the Year” by the National Center for American Indian Enterprise Development (NCAIED) and is using his business model to strengthen Indian Country. Recently, Tocabe won the 2015 Taste of Colorado Best Menu and has opened up a second location in Denver.
Chef Loretta Barrett Oden (Citizen Potawatomi Nation) has devoted the last 25 years to studying the connection between food and her Native culture. Loretta has written and hosted an Emmy Award–winning, five-part, PBS series, Seasoned with Spirit: A Native Cook’s Journey. She is also a foodcolumnist for Native Peoples Magazine.
Executive Chef Jack Strong’s (Siletz / Confederated Tribes of Oregon) Native American heritage plays a large role in his culinary philosophy and the development of his indigenous Northwest cuisine. Strong attended the culinary program at Lane Community College in Eugene, Oregon, and is currently the Executive Chef at Chinook Winds Casino Resort in Lincoln City, Oregon.
“SWAIA is honored to present such a group of talented Native American chefs to represent this year’s Food and Wine event,” said Dallin Maybee, Chief Operating Officer of SWAIA. “Food is another form of art and we are pleased to continue to support Native arts across the nation.”
For additional information and to reserve a seat at this year’s dinner, please contact Marina Ybarra at 505.983.5220, ext. 232 or by email: