SANTA FE COOKING CLASS FIELD GUIDE
Seed-to-Plate Storytelling: A Demonstration of Indigenous Flavors with Lois Ellen Frank in Santa Fe
A three-hour demonstration class that traces Native American ingredients and techniques through live cooking, storytelling, and discussion led by James Beard Award–winner Lois Ellen Frank and Native advisor Walter Whitewater.
Seed-to-Plate Storytelling: A Demonstration of Indigenous Flavors with Lois Ellen Frank in Santa Fe.
In Santa Fe, a concentrated lesson in Indigenous foodways unfolds not in a gallery or a classroom of abstractions but over simmering pots and measured glazes. The Native American III demonstration class places James Beard Award–winning chef and author Lois Ellen Frank together with Native culinary advisor Walter Whitewater to illuminate the histories, seasonal logics, and contemporary significance of foundational Native ingredients, using live cooking and narrative to connect land, culture, nourishment, and community.
Highlights
Outing Highlights
Authoritative Voices on Indigenous Cuisine
The session is led by Lois Ellen Frank, a James Beard Award–winning author and chef, with guidance from Native culinary advisor Walter Whitewater. Together they frame recipes within cultural context, food sovereignty, and sustainability.
Signature Dishes from Seed to Plate
Expect demonstrations of a set menu that includes White Bean, Butternut Squash & Kale Soup; Marinated Grilled Quail with a Red Chile Honey Glaze; Red Chile Potato Casserole; Calabacitas; and a Piñon Nut Cake with Pumpkin Sauce — each used to show how Indigenous ingredients inform technique and taste.
Live Demonstration, Storytelling, and Discussion
This is a demonstration class built around live cooking and conversation that emphasizes plant-based traditions and the interdependence of land and food systems rather than a hands-on workshop for participants.
What the day feels like
How the Class Unfolds
Over three hours, the session moves from contextual remarks to sequential demonstrations: storytellings about Indigenous foodways are interwoven with live preparations of soups, mains, sides, and a concluding dessert. Throughout, emphasis rests on ingredients, provenance, and the cultural frameworks that sustain these recipes.
Suitability
Who it's for
Who this class suits and who should inquire further.
Practical planner
Details to review before reserving
The class runs for three hours.
Meet at 125 N Guadalupe St, Santa Fe, NM 87501.
A demonstration class featuring live cooking, storytelling, and discussion focused on Indigenous ingredients and recipes.
No specific gear requirements are listed; participants should consult the operator for any accessibility needs or dietary questions.
Review cancellation policies before reserving.
Frequently asked questions
Planning Your Outing
How long is the class?
The demonstration runs for three hours.
Where do I meet the group?
The meeting location is 125 N Guadalupe St, Santa Fe, NM 87501.
Who leads the class?
The session is led by James Beard Award–winning chef and author Lois Ellen Frank with Native culinary advisor Walter Whitewater.
Is this a hands-on cooking class?
No — the listing and title identify this as a demonstration class focused on live cooking, storytelling, and discussion rather than participant-led cooking.
Which recipes will be presented?
Demonstrations include White Bean, Butternut Squash & Kale Soup; Marinated Grilled Quail with a Red Chile Honey Glaze; Red Chile Potato Casserole; Calabacitas; and Piñon Nut Cake with Pumpkin Sauce.
What themes does the class address beyond recipes?
The class highlights connections between land, culture, nourishment, community, and principles of food sovereignty and sustainability.