Native American-inspired Dinner to Celebrate Indigenous Peoples’ Day
Come celebrate Indigenous Peoples’ Day this year with a Native American-inspired dinner prepared by Sue Wasserkrug of Zea May’s Kitchen. The meal will feature dishes made with ingredients that were common in pre-conquest indigenous cuisines of the Americas. Many of these ingredients were subsequently adopted by cultures around the globe; ironically, the tomato is considered a staple of Columbus’ homeland of Italy, when in fact it comes from Central America.
The experience is $35.00 per person and BYOB. The dinner is at the Cope House.
Join us on October 14th for a feast of new foods made with Native flavors. Learn the history and significance of these foods among various tribes; leave with new ideas for your Thanksgiving dinner – or some other meal during Native American Heritage Month (November).
The menu is entirely vegetarian and will include:– Chilled Corn Soup (VG, GF)– Quinoa Stuffed Peppers (GF, VG option)– Seasonal Salad (VG, GF)– Sweet Potato Pones– Blue Corn Bread (GF)– Chocolate Cake (VG)– Bannock & Blueberry Wojapi– Hibiscus Iced Tea
(VG=vegan, GF=gluten free)
Zea May’s Kitchen is a mission-driven business that strives to promote an understanding of Native American cultures through food. The name “Zea May’s” comes from the scientific name for corn: zea mays. First domesticated in Central America thousands of years ago, corn became a staple crop throughout the pre-conquest Americas, and today it is one of the most important food crops in the world.
Zea May’s Kitchen is owned by Sue Wasserkrug, a 20-year resident of northwest Philadelphia. Trained as an anthropologist, lawyer, mediator, and photographer, Sue is a self-taught chef who loves to share food inspired by Native American culinary traditions. She has had a life-long interest in Native American cultures, possibly because she was Native American in a previous life. You may have enjoyed some of her food when she operated a food truck in Philadelphia a few years ago.