(Participation link will be provided in a follow-up email).
It’s time to rethink what “traditional” New England cuisine means. In this dual cooking demo and cultural conversation, Mahpee Chef Sherry Pocknett, owner of Sly Fox Den Restaurant & Bar will demo Wampanoag cooking: striper, seasonal fiddleheads, asparagus, and wild onion. Rachel Beth Sayet or Akitusut (She Who Reads), Indigenous educator, anthropologist and member of the Mohegan nation will prepare yokeag, a dish of dried Indian corn, finely ground and mixed with sugar, accompanied by strawberries. Both cooks will discuss the food traditions they are actively preserving -- traditions that stretch back over 10,000 years into the history of what is now New England.
Be sure to have all items ready before the event!
Striped Bass (can use other fish such as cod or salmon)
1 lb fiddleheads
1 bunch asparagus
1 bunch scallions
Small bag of baby carrots
1 stick of butter
Green sprouts such as pea shoots and red pepper for garnish
Narragansett Strawberry Bread, Ice cream with Mohegan Yokeag, and Strawberry Leaf Tea:
Vanilla ice cream
Flint corn or Peruvian corn kernels
1 cup strawberries
1/2 cup ground walnuts (optional)
3/4 cup maple sugar (or 1/2 cup regular sugar as substitute)
You can support a Native company by purchasing your maple sugar from Passamaquoddy Maple!