Tohono Rat's Profile
Camino de Santiago for Foodie
In a few days I leave for a three-week mountain bike ride along the Camino de Santiago (Camino Frances) in northern Spain. I am looking for any and all suggestions of great food along the way. I have previously spent time in the region, so I am not looking for "try tapas" or "the wine in Rioja is supposed to be good" advice. I am looking for advice about specific places to eat or local items not to miss. The larger cities I am traveling through include Pamplona, Burgos, Leon and Santiago. The smaller towns and villages along the way can be seen on this map" http://en.wikipedia.org/wiki/File:Routes_de_St_jacques_de_Compostelle.svg
I am fortunate that I will be mountain biking 3-4 hours a day which means I will have quite an appetite! Help me find the gems along the way. Thanks in advance.
Rocky's Frybread (Authentic Navajo Frybread), SF
So.... although I like the occasional frybread, it is NOT a traditional Native Food. It came about when the federal government brought flour, lard and sugar to Native people as a part of a commodity support program. That is the only way a single food could possible become ubiquitous from Native Alaskan communities to the Seminole in Florida, from the Navajo in Arizona to the Passamaquody of Maine. There was an interesting story about frybread on NPR a few years ago:
http://www.npr.org/templates/story/story.php?storyId=4975889
A couple of board here discuss more authentic Native foods:
http://chowhound.chow.com/topics/650986?tag=boards;topic-650986
http://chowhound.chow.com/topics/643271?tag=boards;topic-643271
All of that said.... As a rare treat, an Indian Taco (frybread topped with red chili beef, beans, tomatoes, lettuce and cheese) is to die for.
Best quality Southwest Dining in Scottsdale/Phoenix
Try Humble Pie.... fresh, local ingredients on excellent pizza crust. Interesting combos, decent wine selection, really good apps (try the green beans with macadamia nuts), casual atmosphere and very affordable prices.
Japanese Dinner & Sunday Brunch Guidance
Thanks for the replies. I am torn between Ino and Kiss.... I will probably make a last minute decision on that. The Ferry Plaza farmers market actually sounds amazing, but unfortunately I will be working on Saturday. Are there any highly recommended farmer's markets on Sunday?
50th Birthday What Restaurant for an Excellent dinner Las Vegas?
Bar Charlie is the ONLY LV restaurant that has been universally praised by CHers. I haven't been there yet, but we are planning on it for our 25th Anniversary later this year. There are some great posts about it on the SW boards.
"Fresh" Seafood: Local versus Non-Local
Actually, the Tohono O'odham and many other Native peoples have survived well in the Sonoran Desert of Arizona for 10,000 years or so. The desert provides wild foods (mesquite beans, cholla cactus buds, prickly pear fruit, etc.), meat (from rabbit to pronghorn antelope to deer), and desert adapted crops (tepary beans, 60-day corn, squash varieties). To learn more, you may want to visit www.tocaonline.org and www.desertraincafe.com.
As a broader point, there are a wide variety of factors that go into the decision to eat locally and/or seasonally, including a few mentioned here already. Just a few that come to mind....
• Environmental Impacts – Both in terms HOW FOODS ARE PRODUCED (e.g., 1) industrialized production that relies on concentration of resource and fossil fuels vs. smaller-scale production that relies more on human labor; or 2) over-fishing vs sustainable fisheries) and HOW MUCH ENERGY IT TAKES TO TRANSPORT THEM.
• Economic Impacts – Are the foods produced by exploiting cheap labor (as most conventional AND organic produce is)? Are healthy foods more expensive than unhealthy ones making them unavailable to the poor? Does the production of the food rely more on fossil fuel inputs than human labor thereby eliminating jobs?
• Health Impacts – When we (and YES! me included) eat things that undermine our health, we pass on the fiscal costs to society (seen insurance premiums lately?). When we feed our children corn-syrup laden crap at school that sends them on sugar jags we both undermine their health and their ability to learn.
• Cultural Impacts – Have we moved away from distinct food cultures? Food traditions are one of the two or three most significant factors that define a culture (along with language and perhaps religion). What happens to cultural vitality, distinctiveness and diversity when we lose our food traditions?
Eating – what we eat, how we eat it, where it comes from – is one of the most profound ethical issues that each of us face. And we face it every day, every meal. I am far from a fundamentalist on these issues. I love Spanish wine, French Cheese, Japanese sushi and South American/African coffee. But I also love looking forward to tasting the first really good tree-ripened peach (from about 100 miles away) every year after 11 months of going without. The anticipation combines with sublime flavor to make it a magical moment... a far cry from the mealy ones you get in the depths of winter at your local Safeway.
Eating ethically is hard work and full of compromises. The very effort to be aware of these issues, acknowledge the impacts of our choices and even "own" (I hate this usage of that word but am too tired to think of a better one) our our hypocrisy is a good start.
Local? Organic? Seasonal? Produced without exploiting workers or the Creation? Wow.... this is hard. But we must try. Now I have a headache. I think I will eat some South American chocolate.
Japanese Dinner & Sunday Brunch Guidance
I will be in SF for work and want to take advantage of my little bit of free time to..... EAT! I am looking for some suggestions for two meals and I will try to be as specific as possible....
The one main restriction is location/transportation. I will be staying at an oh so lovely SFO airport hotel (can you taste the sarcasm?) and I will not have a car. So, I am somewhat restricted to using BART and/or taxis. I had originally though of Chef Panisse but it getting there seems to be way too much hassle given my limited time. Therefore, I think San Francisco proper is my geographic zone.
The first meal I am looking for is a Saturday night dinner. I am leaning toward sushi/Japanese. I am from the desert and really good fresh seafood is a real treat. Although I will be eating with a co-worker who has not had much sushi (but is fairly adventurous), I have eaten at some very good sushi/Japanese places (Nobu many times, Sushi Roku and Okada in Las Vegas, etc.). I am looking for the real deal.... no California Rolls.... Monkfish liver, premium toro, sweet shrimp and things I have never even heard of are more my cup of tea. I don't want to break the bank, but $100ish per person before booze would be fine. SO.... my question (FINALLY!) is: Would Kiss Sea Food be a good fit? If so, are there any particular "signature dishes" that should not be missed? If not, is there a better alternative?
Second, Sunday brunch/lunch. I don't mean one of those huge brunch buffets that scare the bejeezes out of me. It could be as simple as a couple amazing pieces of toast with some house-made jam or as fancy as.... well... fancy. Is there a place for really good cioppino (the kind made from scratch with whatever seafood is particularly good that day)? Is there a bakery with not to be missed pastries?
Finally, is there a place that is so good that I should scrap these ideas? I value food that simply presents high quality ingredients and reflects the place I am visiting. I don't care if it is a hole in the wall or a world-reknowned restaurant. The food is the thing.
Thanks in advance for your advise and for wading through my ramblings.
Are there any regional foods unique to Arizona and Utah?
From what I hear, the Ventana Room may be another casualty of the economy. Rumor has it that it will not be re-open after their normal summer hiatus. It would be quite a shame. That would leave Kai as my "Best of Arizona" without any doubt.
Native American Restaraunts - do they exist?
Also.... here is a link to the PBS series "Seasoned with Spirit" which was a five-part series about Native American foods. http://www.nativetelecom.org/seasoned_with_spirit
Native American Restaraunts - do they exist?
YES! We exist. Desert Rain Cafe is in Sells, Arizona on the Tohono O'odham Reservation. It features traditional tribal foods. See www.desertraincafe.com. I have an entire post on Native American foods here: http://chowhound.chow.com/topics/643271. There I talk about Kai (a Mobile Five Star Resaurant) that features Native foods, the Celebration of Basketry and Native Foods Festival, etc.
Corn Dance Cafe (mentioned here) was Loretta Barrett Oden's place in Santa Fe; unfortunately it has been closed for a few years. She is the host and producer of the Seasoned With Spirit program listed here. Loretta was also a consultant for the opening of Desert Rain Cafe.
The Creative Cooking Academy in Scottsdale, AZ has been developing a Native foods program for the past few years. They have two very talented Navajo chefs: Bertina Cadman and Freddie Bitsoe.
If you have more specific questions, post them here and I may be able to help.
Cheeses in Madrid, Santiago de Compostela, Lisbon?
I second Morekaha's recommendation of the market in Santiago. There is also a baker who sells the extremely moist and dense wheat and rye bread. Grab some fruit and you have a feast! I love spectacular Michelin-starred places..... but really, with great bread, cheese and fruit, how can you go wrong?
If you have access to cooking facilities, grab some shellfish at the market as well. The mariscos are so fresh that they are often still wiggling and squirming in the market. Have fun!
Spending the long weekend in Phoenix and area - Tempe
If you are looking for a spectacular dinner try Kai – perhaps the best restaurant in Arizona. It is about 15 minutes from almost anywhere in Tempe on the 101/202.
http://chowhound.chow.com/topics/642304
http://chowhound.chow.com/topics/643271
Best Food Towns (NOT Barça or San Seb)
It seems that us CHers are obsessed by Barcelona and San Sebastian. I have been both places and had some amazing meals. But there is so much more to Spain and its cuisine. I love the pintxos in Bilbao (http://chowhound.chow.com/topics/643421), the mariscos in Galicia (http://chowhound.chow.com/topics/636465), the jamón in Extremadura. What have been some of your greatest food experiences in Spain? I have been unable to get to Iberia for a few years and would love to hear your thoughts/stories.
Must Trys of Vegas : Buffets to 4 stars
There are an incredible number of quality food experiences in Vegas these days.... Way too many possibilities with the broad nature of your question. I don't mean to pass the buck here, but there are many posts about Vegas eating on the boards. I suggest that you spend some time searching the boards for general suggestions and/or really narrow down your what specific information would be helpful to you.
P.S. I know this type of answer may seem flippant. But I really AM willing to help (having eaten at many places in Vegas). The more info in the question, the better the answers will be.
What do Digestives Biscuits taste like?
Digestives are wonderful. The plain ones are flexible and can go well with sweet jams and savory cheeses; they are great with a cheese and fruit board. The plain chocolate ones are addictive. Although there are other brands, McVitties is the best!
Best sushi in Las Vegas, price no object
I recently posted the following review of Sushi Roku:
http://chowhound.chow.com/topics/609996
In it I also briefly discuss Nobu and Okada. The upshot: You can have an amazing meal at any of them..... or a very disappointing one. I make a few suggestions regarding what has worked for me in getting the best out of ANY quality sushi restaurant.
U.S. Food Festivals
Yes, basketry. It is called the Celebration of Basketry and Native Foods Festival. It takes place in the Spring at the Tohono O'odham Nation Museum. A variety of both traditional Native cooks and the country's top Native chefs do cooking demonstrations and tastings. There is also an annual fundraising dinner at the 5-Diamond Ventana Room featuring Native American foods prepared in innovative ways.
U.S. Food Festivals
This post includes information about a Native American food and fiber festival:
http://chowhound.chow.com/topics/643271
Going to Las Vegas next week - comments needed - moved from California board
I just did a write-up of Sushi Roku on another thread. It may be useful to you.
http://chowhound.chow.com/topics/609996
Las Vegas Trip Report- Sushi Roku,LOS, L'Atelier
I have eaten at Sushi Roku a few times – mostly because I often need a good meal during the one-hour breaks during Caesar's poker tournaments. Overall, I have had a very good experience sitting at the sushi bar. Things have ranged from good to OH MY GOD THAT IS THE BEST SINGLE BITE OF FOOD I HAVE EVER HAD (more on that in a bit).
A few suggestions to get a really good meal at Roku:
Order from the special sushi/sashimi items listed every day. They sometimes have live sushi and/or special fish flown in that day that doesn't normally appear on the menu.
Sit at the sushi bar, talk to the sushi chef and ask for their recommendations. NEVER order California rolls, Philly rolls or other pseudo-sushi. If you order something like sweet shrimp or monkfish liver or live octopus early on, you show that you know and value the quality over quantity. You may find that new items suddenly become available.
That is what got me that aforementioned bite of bliss..... An older Japanese sushi chef (maybe 60 years old) was behind the bar. After ordering a few "adventurous" items, he mentioned that they had just received a special premium Toro from Morocco. I jumped at his suggestion. He soon presented me with two pieces of nigiri with Toro that was more pinkish-white than the reverse. On top, he had brushed a "special" aged soy sauce that was almos the consistency of syrup. It literally melted in my mouth. The mildly salty nuttiness of the sauce was a perfect complement to the richness of the toro. When the waitress stopped to refill my green tea, she looked at the toro and sweet shrimp in from of me and said, "Oh! You got the good stuff."
You can claim that restaurants should not discriminate by giving the "good stuff" for a select few. In principle, I would agree. However, when two guy sat down next to me and ordered California rolls, Ebi (cooked shrimp), etc., they made it clear that they were not interested in conversation with the chefs and that they did not appreciate (nor were they willing to pay) for more "exotic" varieties. Show interest, openness and respect for the art of sushi, and you will be rewarded.
I guess all of these comments will help you get a good meal at any decent sushi joint. Is Roku the "best" of LV? I think that depends. I have had both excellent and mediocre experiences at Nobu and Okada. The same is true of Roku. From what I read, Bar Charlie may be the only place where spectacular food is virtually guaranteed..... I can't wait to try it the next time I head to LV.
Cooking in primitive outdoor kitchens
Paulj.... That experience with the chef cooking perfect bacon actually took place during the filming of that episode of "Seasoned with Spirit." It is an excellent introduction to the foods of the Tohono O'odham. There are four other excellent episodes that focus on the indigenous foods of other tribes as well.
Salty.... Check out my recent post on Native American foods: http://chowhound.chow.com/topics/643271 We have a new café serving traditional foods. Once thing I did not mention there is that the two-year-old Tohono O'odham Nation Cultural Center and Museum is an excellent introduction to the culture of the tribe. With the museum and cafe, it may be worth a day-trip!
Spain Itinerary- Help?
Bilbao is actually a wonderful city for a couple day visit, especially during the first couple of jet-lagged days! I strongly recommend the Guggenheim for art, architecture and FOOD! Granted is has been several years since I last visited, but the tapas at the informal cafe were fabulous! I remember a small savory tart with amazing local sardines, as well as a few others. The formal restaurant has a good reputation, although I haven't eaten there.
The café culture of Bilbao is also pretty interesting. Because the city saw such a decline in the second half of the 20th century, a few of the Belle Epoque cafés of the city survived. Café Iruña (1903) and Café La Granja (1926) are wonderful places to have a morning cafe solo or chocolate (I prefer Iruña). Sitting there, sipping your coffee you feel as though you have been transported to a slower, gentler time. Savour it! If you stay long enough, you can even move to try the pintxos (Basque tapas) that begin appearing in late morning. So much fun.
When you can drag yourself out of the café, take a leisurely walk along the river that flows through town. There are some pretty amazing new bridges that are a part of the architectural revival of the city. Spain is still a place where people enjoy just strolling arm-in-arm while chatting.
After several hours at the Guggenheim (IMHO the greatest building of the last 30 years), you will once again be hungry. Head on over the the central square of the old town. There are several really good tapas bars here, although the names have slipped my mind. Look for the ones that are crowded with locals. Get a glass (or bottle!) of Rioja and ask for whatever pintxos the server particular recommends. Or if you don't speak spanish, they are all on display at the bar; just point and say "dos por favor."
As you can tell, I love Northern Spain in general and Bilbao in particular. It is definitely worth a relaxing day at the start of your trip.
Also, Rioja really requires a car. If you decide to rent one for a couple of days, do so from the US. Rates will be much lower than if you try to book it once you are in Spain. ¡Buen Viaje!
must eats/best bets in Santiago de Compostela?
Of course I do not recall the name of the place, but perhaps the best seafood I have ever had was a "mariscada" at one of the restaurants just below the cathedral square. Galicia is famous for its shellfish fisheries. An oil spill a few years ago caused extensive damage, but I understand that things are back to normal.
The mariscada was a giant platter consisting of a HUGE variety of shell fish – razor clam, lobster, clams, shrimp (2-3 kinds), crab (2 kinds) – just steamed perfectly and served with lemon and butter. The supreme freshness and quality of the seafood made it unnecessary (nay wrong!) to do a more complex preparation. The Galician Albariño wine was the perfect accompaniment to this seafood feast. It is truly one of the most memorable meals of my life – relying entirely upon simple preparation of fresh, local ingredients, complimented by local wine.
As I say, I do not recall the name of the restaurant. It was just off of the cathedral square in the direction OPPOSITE the market/pedestrian part of the city. There were three or four seafood restaurants within a block and we selected the one filled with local Spanish families enjoying a Saturday meal together.
Cooking in primitive outdoor kitchens
I work on the Tohono O'odham Nation in Southern Arizona. Last Fall, we prepared an amazing meal for 250 people at our farm using nothing but mesquite wood fires. The meal consisted of nine different dishes – including roasted corn and chile soup, rabbit stew, sauteed cholla cactus buds, white tepary beans with shortribs, etc. More than 80% of all ingredients were from within a 5 mile radius. The squash was licked on the farm that morning; the rabbit was shot in the fields (!), the cholla buds were hand-harvested in the surrounding mountains.
On another note, a couple of years ago the Executive Chef of Kai – a Mobile Five Diamond restuarant near Phoenix – joined us during a camp where we harvest saguaro cactus fruit. He chipped in to help make breakfast for 70 people.... With a cast iron skillet and a mesquite fired grill, he cooked about eight pounds of bacon into the most perfectly straight and flat strips of bacon you have ever seen.
It just goes to show that people ranging from tribal elders to 5-Diamond chefs still know how to prepare amazing food with nothing more than a pot/pan and an open fire.
Tucson, AZ Recommendations?
Check out my recent post on Native American foods that are available no place else: http://chowhound.chow.com/topics/643271
Michelin Star Restaurant Phx
Without a doubt, I recommend Kai. It is one of a very few restaurants in the U.S. to feature Native American foods, one of the very few in Arizona to have Mobile 5 Diamonds, and is wonderful! There is a great Chowhound review at: http://chowhound.chow.com/topics/393933
They are closed for a part of the summer, so check their web site before making a decision.
Tavolino Ristorante -- Tucson
Tavolino is one of those "strip-mall surprises" that seem to have become ubiquitous over the past decade... restaurants that focus is on serving high quality food more than sexy locations and views. Despite its unpromising location next to a La Salsa franchise, Tavolino serves excellent, fresh Northern Italian food in an unpretentious atmosphere. In five meals at Tavolino dishes have ranged from very good to excellent.
I am a firm believer that if your ingredients are good, you don't need to mess with them very much, and the staff here seem to agree. One recent special appetizer featured an extremely fresh mozzarella cheese and prosciutto. The cheese was so melt-in-your-mouth wonderful that our party of five immediately ordered a second round, despite the fact that 3 other appetizers were already on the table (being thoroughly enjoyed).
Last night was our first experience with the new menu (unfortunately, not on their website yet). Many old favorites were still there, including Ravioli di Zucca, homemade butternut squash-filled pasta, brown butter, parmesan and sage. Although this is far from an innovative creation, it is always executed well at Tavolino. I was excited, however, by some of the new additions. I had a lovely salad that nicely balanced the sweetness of beets with and nicely acidic dressing and herbs. I did find the red onions in the salad a bit overpowering, however that is personal preference; I never enjoy raw onions.
The stunner of the evening, however, was my sea bass. Grilled whole with just sliced lemon, oregano, salt, pepper and olive oil (maybe some coriander too?), success of this dish relies almost entirely on the freshness of the ingredients and skill of the chef. In this case, both were excellent. I was presented with the lovely plate by our server who asked if I would like the kitchen to bone it for me. When I said that I could handle that myself, she smiled her approval. Served with rapini wrapped in prosciutto and grilled, the fish itself was perfectly cooked.... flakey and unctuous with the lemon and herbs complemented rather than hid the delicate flavors of the fish. It was wonderful.
Tavolino offers a nice selection of italian wines, many by the glass (although the prices are a bit high). Deserts are largely uninspired, but the Lavazza espresso is a nice touch.
We have had the same server for each of our meals there. She is friendly (but not obtrusive) and knowledgeable about the menu. On our second visit, we were welcomed as "regulars."
Tavolino is not anywhere near the quality of a Babbo (NYC) or even some of the "celebrity chef" places in Vegas. But it is consistently an excellent choice for Italian food in the desert.
Native Foods of the Southwest
In recent years, there has been a resurgence of Native American cooking and cuisine. This is the original cuisine of the Southwest (and other regions of America too!) and is making a strong comeback. Here are a few highlights of opportunities to try some of the unique cuisine of southwester Native peoples.
In April 2009, Desert Rain Café opened in Sells, AZ (the capital of the Tohono O'odham Nation. The café features the traditional foods of the Tohono O'odham - People of the Desert - prepared in both traditional and contemporary ways. Tepary beans, cholla cactus buds, mesquite flour, agave syrup and other traditional foods are the heart of the menu. It is located about an hour from Tucson. The menu can be viewed at www.desertraincafe.com. (Full disclosure: I work for TOCA, the non-profit organization that runs the café. For more information on Tohono O'odham foods, visit www.tocaonline.org).
One of Arizona's few (two maybe?) Mobile 5 Diamond restaurants – Kai Restaurant – focuses on Native American foods and cuisine. "Kai, meaning 'seed' in the Pima language, features a menu rich in creativity, history and Native American culture. Executive Chef Michael O'Dowd incorporates the essence of the Pima and Maricopa tribes and locally farmed ingredients from the Gila River Indian Community to create unforgettable masterpieces. James Beard Award-winning Chef Janos Wilder is consulting chef for Kai and is renowned for creating unique and indigenous menu experiences." Their dedication to utilizing traditional, Native-American ingredients in innovative ways can lead to a remarkable dining experience. For inforrmation: http://www.wildhorsepassresort.com/dining-wild-horse-pass.html#a1
The Ventana Room in Tucson (also 5 Diamonds) has introduced a Desert Tasting Menu. "From the desert fields of the Tribe to the Ventana Room’s fine dining tables, the Tohono O’odham take pride in serving its crops at Loews Ventana Canyon Resort in Tucson. Painstakingly hand harvested before being infused into traditional French haute cuisine, the Tohono O’odham provide the enchanting flavors of the southwest to diners in a AAA Five Diamond award-winning restaurant." Visit: www.ventanaroom.com.
For the past several years, TOCA has sponsored the annual Taste of Native Foods fundraising dinner. This event -- held at both Kai and the Ventana Room – brings together six to eight of the top Native American chefs for a multi-course exploration of the indigenous foods of the Americas. An article about the 2009 event can be read at: http://www.azstarnet.com/sn/byauthor/...
There is also the annual Celebration of Basketry & Native Foods Festival which takes place at the Tohono O'odham Nation Museum and Cultural Center in the Spring. It features cooking demonstrations by both traditional Native cooks (e.g., Hopi piki bread) and top Native chefs.
Are there any regional foods unique to Arizona and Utah?
In recent years, there has been a resurgence of Native American cooking and cuisine. This is the original cuisine of the Southwest (and other regions of America too!) and is making a strong comeback. Here are a few highlights of opportunities to try some of the unique cuisine of southwester Native peoples.
In April 2009, Desert Rain Café opened in Sells, AZ (the capital of the Tohono O'odham Nation. The café features the traditional foods of the Tohono O'odham - People of the Desert - prepared in both traditional and contemporary ways. Tepary beans, cholla cactus buds, mesquite flour, agave syrup and other traditional foods are the heart of the menu. It is located about an hour from Tucson. The menu can be viewed at www.desertraincafe.com. (Full disclosure: I work for TOCA, the non-profit organization that runs the café. For more information on Tohono O'odham foods, visit www.tocaonline.org).
One of Arizona's few (two maybe?) Mobile 5 Diamond restaurants – Kai Restaurant – focuses on Native American foods and cuisine. "Kai, meaning 'seed' in the Pima language, features a menu rich in creativity, history and Native American culture. Executive Chef Michael O'Dowd incorporates the essence of the Pima and Maricopa tribes and locally farmed ingredients from the Gila River Indian Community to create unforgettable masterpieces. James Beard Award-winning Chef Janos Wilder is consulting chef for Kai and is renowned for creating unique and indigenous menu experiences." Their dedication to utilizing traditional, Native-American ingredients in innovative ways can lead to a remarkable dining experience. For inforrmation: http://www.wildhorsepassresort.com/dining-wild-horse-pass.html#a1
The Ventana Room in Tucson (also 5 Diamonds) has introduced a Desert Tasting Menu. "From the desert fields of the Tribe to the Ventana Room’s fine dining tables, the Tohono O’odham take pride in serving its crops at Loews Ventana Canyon Resort in Tucson. Painstakingly hand harvested before being infused into traditional French haute cuisine, the Tohono O’odham provide the enchanting flavors of the southwest to diners in a AAA Five Diamond award-winning restaurant." Visit: www.ventanaroom.com.
For the past several years, TOCA has sponsored the annual Taste of Native Foods fundraising dinner. This event -- held at both Kai and the Ventana Room – brings together six to eight of the top Native American chefs for a multi-course exploration of the indigenous foods of the Americas. An article about the 2009 event can be read at: http://www.azstarnet.com/sn/byauthor/286830.
There is also the annual Celebration of Basketry & Native Foods Festival which takes place at the Tohono O'odham Nation Museum and Cultural Center in the Spring. It features cooking demonstrations by both traditional Native cooks (e.g., Hopi piki bread) and top Native chefs.
