{"id":544,"date":"2023-04-11T04:18:14","date_gmt":"2023-04-11T04:18:14","guid":{"rendered":"https:\/\/seansherman.com\/?p=544"},"modified":"2023-12-01T12:50:23","modified_gmt":"2023-12-01T12:50:23","slug":"serving-indigenous-foods-at-an-indigenous-conference","status":"publish","type":"post","link":"https:\/\/seansherman.com\/serving-indigenous-foods-at-an-indigenous-conference\/","title":{"rendered":"Serving Indigenous Foods at an Indigenous Conference"},"content":{"rendered":"
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The NATIFS team just returned from the RES (Reservation Economic Summit) 2023 conference put on by the National Center for American Indian Enterprise Development (NCAIED). This was the 37th year of the gathering, held at Caesars Palace in Las Vegas, Nevada.\u00a0<\/span><\/p>\n We had a call with conference organizers a few weeks before the event, both to talk about how we could get the most out of our first RES experience, but also to learn more about the NCAIED. We look forward to more discussions as we brainstorm ways to partner with them on our Native culinary entrepreneur support at NATIFS \u2013 and also how we might help with designing a culinary focus for their programming.\u00a0<\/span><\/p>\n Incredibly, NCAIED was able to work with the culinary team at Caesars Palace to incorporate some of Chef Sean\u2019s recipes into the conference food service. Sean was invited to address the assembly on the main stage during lunch on the second day of the conference, while his dessert of Agave + Tepary Bean Cake With Mol\u00e9 Frosting and Cocoa Nibs was served to more than 1500 conference participants.\u00a0<\/span><\/p>\n At a poolside reception later that evening, conference attendees sampled these appetizers:<\/span><\/p>\n Turkey + Wild Rice Meatballs with Cranberry Sauce and Puffed Amaranth<\/span><\/p>\n White Bean Spread + Smoked Trout with Wojape and Blue Corn Tostada<\/span><\/p>\n Mini Wild Rice Cakes + Grilled Mushrooms with Blackberry + Spruce Sauce<\/span><\/p>\n It was a highly unusual and amazing opportunity to provide scaled recipes and information on sourcing the ingredients to make these foods. Typically, large culinary programs in hotels and conference centers don\u2019t allow or won\u2019t work with foods outside their usual lineup. We can now hold up Caesars Palace as an example of a culinary team who was able to successfully prepare new foods \u2013 and in huge numbers.\u00a0<\/span><\/p>\n This is the shopping list we sent to the Caesars Palace culinary team, to prepare 1500 pieces of each item served:\u00a0<\/span><\/p>\n <\/p>\n Dry<\/strong>\u00a0\u00a0<\/span><\/p>\n wild rice: 180 lbs<\/span><\/p>\n sunflower oil: 4.25 gallons<\/span><\/p>\n kosher salt: 7 lbs<\/span><\/p>\n cranberries, dried: 15 lbs<\/span><\/p>\n amaranth (grain): 25 lbs<\/span><\/p>\n rosehips, seedless, cut\/sifted: 3 lbs<\/span><\/p>\n smoked salt: 1.75 lbs<\/span><\/p>\n maple syrup pure, dark: 4.25 gallons<\/span><\/p>\n vegetable stock: 3 gallons<\/span><\/p>\n blue corn tortillas 6″: 1324\u00a0<\/span><\/p>\n white tepary beans: 125 lbs<\/span><\/p>\n sage leaves, dried: 1 qt<\/span><\/p>\n black or brown tepary beans or flour: 34 lbs<\/span><\/p>\n agave nectar (syrup): 8.5 gallons<\/span><\/p>\n guajillo chilies, dried: 1 lbs<\/span><\/p>\n cocoa powder: 3.5 lbs<\/span><\/p>\n cassava flour: 3.5 lbs<\/span><\/p>\n agar agar: 1 lb<\/span><\/p>\n cocoa nibs: 10 lbs<\/span><\/p>\n \u00a0\u00a0<\/span><\/p>\n Produce<\/strong>\u00a0\u00a0<\/span><\/p>\n turnips: 24 lbs<\/span><\/p>\n butternut squash: 24 lbs<\/span><\/p>\n leeks: 75 lbs<\/span><\/p>\n oyster mushrooms: 75 lbs<\/span><\/p>\n blackberries: 66 lbs<\/span><\/p>\n strawberries: 16 lbs<\/span><\/p>\n blackberries: 16 lbs<\/span><\/p>\n raspberries: 16 lbs<\/span><\/p>\n