Pre-Colombian Cuisine: Indigenous Foods of the Americas December 10, 2010

Palo Santo Chef Jacques Gautier is teaching a culinary class at Ger-Nis all about the history and culture of Pre-Colombian Cuisine.

Park Slope, Brooklyn is home to many amazing restaurants and among them is Palo Santo, tucked away between the many brownstones on Union Street. Palo Santo has often been described as an anthropological study of Hispanic food as seen through the eyes of a culinarian. The culinary mastermind behind the restaurant is Jacques Gautier, who creates an eclectic, daily changing menu based on seasonality that features between ten and sixteen dishes of varying levels of ethnic authenticity on any given day.

On this special evening, Gautier is expressing his love of indigenous foods of the Americas preparing dishes with deep historical roots and intense flavors. He’ll present and prepare three authentic dishes from three distinct cultural regions of Pre-Colombian America, including whole fish from the Iroquois, turkey in green mole from the Mayans and braised venison from the Incas. It’s a culinary journey through Latin America that you will want to explore well beyond this night.

Recipes:

The Iroquois of North America & Eastern Seaboard: Whole Fish, Stewed Clams, and Pumpkin Succotash

The Mayans & Aztecs of Central America, Mexico, & Guatemala: Turkey and Green Mole, Hand Ground Tortillas, Nopales, and Epazote

Quechuas, Aimaras, & Incas of South America, Peru, Bolivia, & Ecuador: Seco de Venado (Braised Deer), Chunos, Quinoa, and Chicha Morada

Official Website: http://culinaryherbcenter.ger-nis.com/2010/10/22/pre-colombian-cuisine-indigenous-foods-of-the-americas/