Sysco Board of Directors Native American Dinner
New Mexico Museum of Fine Arts
Santa Fe, New Mexico
Tray Pass Hors D'oeurves
Kachina Mosaic of American Caviars with Endive Feathers
Skewered Chipotle Shrimp with Mango Sauce
Starter Course
Tohono O'Odham Tepary Brown and White Bean Terrine
with Blue Corn Tortilla Feathers in an Herbed Brown Sauce
Appetizer
Spicy Chipotle Corn Soup
Served with Roasted Red Pepper Puree and
Home Baked Blue Corn Cob Bread
Salad
Baby 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,
and Sauteed Cholla Bud Vegettables
Dessert
Chocolate Pinon Torte
with Local Peach Honey, Homemade Prickly
Pear Syrup, and Wild Harvested Saguaro Syrup
Red Mesa Catering Native American Chefs
Lois Ellen Frank/Kiowa, Walter Whitewater/Dine (Navajo)
Sous Chefs Noe Cano, Michelle Roetzer & Franklin George
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