November 21, 7:00 P.M. Dinner: Resurgence: A Culinary Celebration for Native American Heritage Month
November 21, 2024 07:00 PM
Featuring Chefs Elena Terry and Justin Pioche
25 11th Ave, New York, NY 10011, USA
Join us for an unforgettable evening celebrating Native American Heritage Month with a special dinner that honors the rich tapestry of Indigenous ingredients and culinary traditions. This unique event will showcase the talents of acclaimed chefs Elena Terry and Justin Pioche, who are renowned for their dedication to preserving and elevating Indigenous cuisine.
Chef Elena Terry (Ho-Chunk), founder of Wild Bearies, and chef Justin Pioche (Ashihii Dine’) co-owner of the Pioche Food Group, will collaborate to present a menu that highlights traditional ingredients and cooking techniques passed down through generations. Guests will enjoy a multi-course dinner that artfully blends heritage flavors with modern culinary techniques. Each course will be accompanied by stories and explanations about the ingredients' significance and the cultural traditions they represent.
This dinner will highlight the importance of preserving Indigenous foodways and their role in contemporary cuisine. This is a wonderful opportunity to deepen your understanding of Native American heritage through the lens of food and tradition.
Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150
MENU
Hors d’Oeuvre
Corn Fritters with Hatch Green Chile and Maple Butter Drizzle
Contains alliums and wheat
Shikat BayOysters Two Ways> Sumac Mignonette and Chile Oil with Fresh Herbs
Contains shellfish
Navajo Tea–Smoked Skuna Bay Salmon with Seaweed Gelée, Peach Purée, and Marigolds
Bow & Arrow Brewing Co. Beer
ZAFA Wines Echoic Memory Frontenac Gris 2022
Dinner
Squash Seven Ways> Roasted, Puréed, Raw, Pickled, Toasted Seeds, Chips, and Ash Salt
Twisted Cedar Chardonnay 2020
Seared Duck Breast with Sunchoke Emulsion, Kale Chips, Buttered Shallots, and Bow & Arrow Seltzer Reduction
Contains alliums and dairy
Old Westminster Origins Red Blend 2021
Maple and Cedar–Marinated Grilled Cheyenne River Bison Tomahawk Steaks with Horseradish Cream; Hand-Harvested Wild Rice with Wild Mushrooms; Whipped Sweet Potatoes with Candied Seed Topping; and Waiscup Bread
Contains alliums and wheat
Twisted Cedar Petite Syrah-Petit Verdot 2019
Dessert
Cranberry Panna Cotta with Honey Blueberries, Mint, and Pine Nut Salt
Mexican Chocolate–Spiced Brownie with Lavender Shortbread and Sweet Corn Sauce
Contains dairy and wheat
Twisted Cedar Moscato 2019
Oysters generously donated by Shikat Bay
Salmon generously donated by Skuna Bay Salmon
Bison generously donated by Cheyenne River Buffalo Co.
Beer generously donated by Bow & Arrow Brewing Co.
Wine generously donated by ZAFA Wines and Twisted Cedar Wines
About Justin Pioche:
Justin Pioche is an Ashihii (Salt Clan) Dine' who is born for the Bit'ahnii (Folded Arms) people and the co-owner of the Pioche Food Group. At an early age, his first experience of amazing food came from his grandmother Lorene. With a simple piece of hot frybread, and pea soup made from fresh produce planted in her garden, he was hooked. During his senior year in high school, he placed third at a national competition for cooking and went on to become a proud graduate of the Arizona Culinary Institute in Scottsdale, Arizona. With many mentors, Pioche feels he has learned from some of the best, including Beau MacMillan of Cala, Kevin Binkley of Binkley's, chef Brandon Gauthier of Confluence, Curtis Duffy of Ever, chef Grant Achatz of the Alinea Group, and Rene Redzepi of Noma. Possessing a passion that continues to grow along with his respect for his people's history, he aims to learn as much as possible while maturing and developing his own style of cooking. Navajo food is definitely more than survival food to him. It is the essence for healing, beauty, and humility.
About Elena Terry:
Elena Terry is the executive chef/founder of Wild Bearies, a community-based nonprofit and educational outreach organization. As a seed-to-table chef, Terry develops relationships with tribal and community growers and producers. She works throughout the Americas advocating sustainable cultivation practices and responsible foraging. Terry also works with the Food and Agriculture Organization of the United Nations, the Smithsonian, and University of Wisconsin on building cultural food history and advocacy for truth and reconciliation. She developed the international Indigenous Culinary Mentorship program for the Native American Food Sovereignty Alliance and continues to advocate for equity and inclusion of Indigenous chefs. Terryis a butcher and wild game specialist and loves open fire cooking. You can see Terry on BBQ Brawl, Chopped, Family Dinner, and Top Chef.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.