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Native American II $85.00

Their long history of farming, and plant usage qualify Native Americans to be considered as America's first great cooks.  Lois Ellen Frank, a James Beard award winning author and PhD in culinary culture, presents a fascinating look into Native American food and culture.   
Trout with herbs and bacon baked in clay, Indian wild rice saute, sauteed rainbow chard, berry crisp. Demonstration Class

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The Santa Fe School of Cooking will send you a confirmation via email guaranteeing space in your desired cooking class and completing the reservation. Reservation is not complete without this response from the SFSC.

June 13, 2014
August 22, 2014
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