SWAIA and Hotel Santa Fe Present: A Celebration of Native Food and Wine

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The sit-down dinner will feature an incredible four-course arrangement of contemporary Native food paired with a fabulous selection of Native produced wine.

Chef Lois Ellen Frank

SWAIA is launching its first annual Native Food and Wine event featuring four acclaimed chefs: Lois Ellen Frank (Kiowa), Walter Whitewater (Navajo), Nephi Craig (White Mountain Apache/Navajo), and Jack Strong (Siletz).

The sit-down dinner will feature an incredible four-course arrangement paired with a fabulous selection of Native produced wine from Fire Mountain Winery. The event is a fantastic opportunity to learn about traditional and contemporary Native food as well as a chance to mingle with celebrity Native chefs.

Lois Ellen Frank (Kiowa) is a New Mexico based chef, author, historian, and photographer originally from New York City. Her years of researching Native foods and cultures is documented in her James Beard Award winning book Foods of the Southwest Indian Nations. Frank received her Ph.D. in Culinary Anthropology from the University of New Mexico in 2011. She teaches classes on Native and Southwestern food at the Santa Fe School of Cooking and started her own Native Catering Company, Red Mesa.

Walter Whitewater (Diné) grew up in Piñon, Arizona on the Navajo Reservation. Whitewater’s previous chef experience includes Café Escalera and Bishop’s Lodge Ranch Resort and Spa. In addition to his restaurant experience, Whitewater also teaches at the Santa Fe School of Cooking and leads a number of community based cooking programs. Whitewater is the Culinary Consultant and Chef de Cuisine for Red Mesa and has appeared on a number of Food TV shows including “Southwest Cooking with Bobby Flay” and “The Secret Life of Southwest Foods.”

Nephi Craig (White Mountain Apache/ Diné) is the founder of the Native American Culinary Association, which helps to promote and support Native chefs and Native cuisine. Currently Craig is the executive chef at the Sunrise Park Resort Hotel where he heads an all-Native staff. Craig graduated from the culinary program at Scottsdale Community College and gained valuable culinary experience at The Country Club at DC and as the head chef for international Native dinners in London, Germany, Brazil, and Japan.

Jack Strong (Siletz) started cooking with his grandmother at a young age. He graduated from the culinary program at Lane Community College and is the first Siletz Executive Chef at Chinook Winds Resort and Casino in Lincoln City, Oregon. Strong’s past chef experience includes The Phoenician’s Windows on the Green and the Five Diamond KAI Restaurant. He is the co-author of The New Native American Cuisine: Five Star Recipes from the Chefs of Arizona’s KAI Restaurant. He is also the winner of the Rez Tour competition and Battle Duck.


Reception: Ásts’ iéhi (Small Taste)

Chilled Corn Soup with Huitlacoche Crema and Dungeness Crab

Locally Raised Lamb Stuffed Mini Empanaditas and Vegetarian Mushroom, Carrots, and Sweet Corn Stuffed Mini Empanaditas with an Organic Tomato and Guajillo Chile Dipping Sauce

Gah, ła’íí Yúdahá bí nadá̢̢̢ (Braised Rabbit served on Dineh Toasted White Corn Mush and Pine Nuts)


Ban’ (Breads)
Ban’di’tane (Western Apache Racket Bread), Nada’ban (White Mountain Apache Corn Bread) paired with Seka Hills Native grown and pressed olive oil and Elderberry infused balsamic vinegar

First Course, Soup and Salad
Organic Sweet Corn Soup with Chipotlé Chile and Roasted Red Bell Pepper Purée and Nopal Cactus Pad and Orange Segment Salad with Toasted Pumpkin Seeds in a Spicy Vinaigrette

Second Course
Tribally Caught Wild Salmon Three Ways ~ From the Rivers and Served on Cedar ~
Salmon Tartare with Sunny Side Up Quail Egg, Salmon Ceviche with Pickled 3 Sisters and
Herb Seared Salmon “BLT”

Main Course
Roasted Elk Tenderloin, Crushed Western Apache Seeds & Chives
Celery Root, Spring Vegetables and Sauce Nana

Dessert Duo

Baked Mixed Berry Crisp with a Chokecherry Syrup and Homemade Canela Whipped Cream and a Dark Chocolate and Pinon Nut Flourless Torte with a Local Peach Honey Sauce and Prickly Pear Syrup

*Menu may be subject to changes and/or substitutions*

Where: Hotel Santa Fe
When: Saturday April 12, 2014 5-8pm
Tickets: $100 for SWAIA Members, $125 for Non-Members
RSVP Required: Marina 505-983-5220 ext 232

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Tailinh Agoyo
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