NSSTA Board of Directors Native American Dinner
Santa Fe, New Mexico
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Starter
Tohono O'odham Tepary Brown and White Bean Terrine
with Yellow and Blue Corn Tortilla Feathers in a Brown Herb Sauce
Appetizer
Spicy Chipotle Corn Soup
Served with Roasted Red Pepper Puree
and Home Baked Blue Corn Cob Bread
Salad
Baby Mixed Greens with Local Goats Cheese,
Chile Spiced Pecans in a Balsamic Vinaigrette
Entree
Coriander-Cured Buffalo Tenderloin
with a Dried Cherry Sauce
Peruvian Blue Mashed Potatoes, Seasonal Vegetables
Dessert
Chocolate Pinon Torte
with Local Peach Honey, Homemade Prickly Pear Syrup, and Wild
Harvested Saguaro Syrup
Native American Chefs Red Mesa Catering
Lois Ellen Frank/ Kiowa
Walter Whitewater/Dine (Navajo)
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