Foraged & Cultivated Seasonal Salad w/ Cedar Smoked Venison & Huckleberry Sauce
FEATURING:
Brian Yazzie aka Yazzie the Chef (Diné/Navajo) is from Dennehotso, Arizona and based out of Saint Paul, MN. Yazzie has a degree of Associate in Applied Science (AAS) in Culinary Arts from Saint Paul College 2016. He is a summer resident chef at Dream of Wild Health farm, a delegate of Slow Food Turtle Island Association, and a team member at I-Collective: a collective of cooks, chefs, seed keepers, farmers, foragers, and scholars, focused on bringing awareness to the cultural appropriations of indigenous foods of the Americas. Yazzie’s mission is specifically working with and for the betterment of tribal communities, wellness and health through Indigenous foods. He travels internationally and is available for catering, private dinners, pop up dinners, chef demos & cooking classes, collaborations, and presentations on indigenous food sovereignty.