A team of dedicated indigenous chefs will be preparing a diverse dining experience in October as chefs M. Karlos Baca and Brian Yazzie join forces for a pop-up dining experience at the Han Oak restaurant in Portland.
A crew of chefs will prepare a seven course meal utilising a wide range of indigenous ingredients.
The chef duo promise a menu that “honors the traditional trade routes and life sustaining wild and cultivated foods of many different indigenous communities of North America.”
Alongside the food, each dish will be paired with ethnobotanical stories from the Warm Springs Tribe of Oregon.
Tickets for the dinner, which takes place on October 3rd, are available online and cost $100.
Below is a video of Baca explaining his approach in the kitchen.
