Contemporary Indigenous Valentine’s Experience Video

Thank you for participating in the Contemporary Indigenous Valentine’s Experience. In honor of Valentine’s Day, Executive Chef Ray Naranjo is pleased to bring you this special dinner and invites you to watch our video as he shows you how to reheat your meals. We’ll also tell you about the Wedding Vase and what it means in Pueblo culture.

Then enjoy this one-of-a-kind culinary experience to celebrate the occasion. Share your photos with us #IPKVDay and tag us on Facebook and Instagram @indianpueblokitchen

If you have any questions, please use our Q & A Form below to submit them.

Interested in reserving March Pante Project Meals?
Use the signup form below to sign-up today and we will contact you soon with additional details and to collect payment.

Please consider making a donation to support this IPCC program and others, including our Virtual Programs.

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Quinoa Cacio e Pepe with Rosemary Grilled Shrimp
Delicate Quinoa Pasta Tossed with Roasted Garlic Infused Butter, Cracked Pepper, & Creamed with Reggiano Parmigian; Finished with Rosemary Infused Grilled Shrimp
or
Braised Lamb Shanks
Free Range Lamb Shanks Braised with Chianti Wine & Bitter Roots
Finished with Blue Corn Blueberry Grits & Roasted Root Vegetables

Chocolate Molten Cake with Half-Pint of Vanilla Bean Ice Cream

Request Meals for The Project Project Part 4 (March 20th)

Fill out the form below to register early for the January Pante Project and we will contact you soon with additional details and to collect payment. Remember there’s a $5 discount for IPCC Members (Not a member? Sign up or renew today!). A portion of the proceeds from each meal will benefit IPCC’s Pueblo Relief Fund.

March Menu

Contemporary Indigenous Gastronomy of North America from an ancestral Tewa perspective and its association of Directions and the colors that represent them

Series One: The Colors of Corn
Direction: East
Color of Corn: White

White Corn & Sumac Porridge
Slow Roasted Buffalo Short Ribs
Savory Cranberry Coulis
Blueberry White Corn Grits

Acorn Squash with Sweet Grass

Rustic Lingonberry & Mesquite Tart