I have been contracted to create a menu suitable for a Japanese audience using Native American ingredients. I will be responsible for onsite supervision and preparation for a cooking demonstration, recipe presentation and serving of the dishes for about 60 people of the culinary schools, importers, franchisers and some media. I also have to develop food recipes for the food trade. I will be serving premade dishes as well as making a presentation and demonstration of Native Norht American ingredients during the program and other traditional dishes and ingredients.
I am a Native North American of the Cayuga Nation. I am well aware of the traditional dishes of the Native North American Nations. I was involved with the Native Taste demonstration two years ago in which I was given the opportunity to create a menu.
The menu included a ceviche, a roulade, gazpacho, sorbet, compote and rice timbale. These dishes were combined with Native North American ingredients and when I got into the kitchen in Osaka with Japanese ingredients. So what began as a Wild Rice and White Rice Pilaf became wild rice and sticky rice timbale. The ceviche also was adapted by using wasabi instead of hors raddish.
This year my ingredients include (but are not limited to):
Wild Rice
Alaskan Wild Salmon
Salmon (cold smoke, kipered, candied)
Buffalo (jerky, sausage, ground meat, steaks)
Assorted seafoods
Fine chocolates
Organic cranberries
Organic corn, beans,
Apples
pickeled asparagus spears
Fry Bread
Popcorn
Anasazi Beans
Red Chilis
Jams and Syrups
Those are the ingredients that are needed to be included or HIGHLIGHTED FOR THIS DEMONSTRATION
I will be including Japanese ingredients also and other gourmet ingredients like safron, truffles, etc.
I have developed a menu that encompasses the traditions of Native food and from my own training aspects of European cuisine, I am asking for any trends or recipes that you may think can be included on this presentation. Also if there are Japanese trends or influences that can be included.
I am a Native North American of the Cayuga Nation. I am well aware of the traditional dishes of the Native North American Nations. I was involved with the Native Taste demonstration two years ago in which I was given the opportunity to create a menu.
The menu included a ceviche, a roulade, gazpacho, sorbet, compote and rice timbale. These dishes were combined with Native North American ingredients and when I got into the kitchen in Osaka with Japanese ingredients. So what began as a Wild Rice and White Rice Pilaf became wild rice and sticky rice timbale. The ceviche also was adapted by using wasabi instead of hors raddish.
This year my ingredients include (but are not limited to):
Wild Rice
Alaskan Wild Salmon
Salmon (cold smoke, kipered, candied)
Buffalo (jerky, sausage, ground meat, steaks)
Assorted seafoods
Fine chocolates
Organic cranberries
Organic corn, beans,
Apples
pickeled asparagus spears
Fry Bread
Popcorn
Anasazi Beans
Red Chilis
Jams and Syrups
Those are the ingredients that are needed to be included or HIGHLIGHTED FOR THIS DEMONSTRATION
I will be including Japanese ingredients also and other gourmet ingredients like safron, truffles, etc.
I have developed a menu that encompasses the traditions of Native food and from my own training aspects of European cuisine, I am asking for any trends or recipes that you may think can be included on this presentation. Also if there are Japanese trends or influences that can be included.
