Buffalo chili, black bean tamal, corn pudding, mashed yucca and fry bread, oh my. Had quite an amazing feast recently at the National Museum of the American Indian in D.C.The cafeteria is arranged in geographic regions, and the Northwest Coast was well represented. Wild salmon from the Quinault tribe, cooked over an oak fire. The buffalo ribeye, too. (Pictured on the right, along with a stuffed apple.
This was some of the best food I ate during my trip. I wrote about in my dining column in the Seattle P-I. Love to hear some thoughts on bringing more First Nation fare to the table in local-centric Seattle.
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2 comments:
I love that idea - native american food / cooking. can you imagine the beauty of the salmon? this is a great idea. They should investigate this at some of the new casinos going up (snoqualmie valley).
When you come to visit, we can go here:
http://www.newfarm.org/features/2005/1205/taoscorn/homeyer.shtml
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