Three Minute “Sizzle Tape” for TV Series Pilot “Eating Wild With the Natives”
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Eating Wild With the Natives
Thursday, September 15th, 2011Macy’s Celebrates The First Thanksgiving with Chef John Farais
Monday, November 8th, 2010
Chef John Farais believes in the indigenous food movement–itself a step further than the Eat Local Food movement– and he wants to share his dietary belief.
Come join Chef Farais of Indigenous Edibles as he recreates 2 items from the First Thanksgiving feast in the Macy’s Cellar. John will share his recipes with you for a truly local and healthful Thanksgiving feast.
John’s cuisine combines historical native ingredients with contemporary tastes, and brings recognition to frequently overlooked traditional, healthy, native whole foods.
Date: Saturday, November 13th, 2pm
Cost: FREE
Venue: Macy’s: Union Square
Address: 170 O’Farrell Street, San Francisco, CA 94102
John Farais Native Food Demonstration Videos
Wednesday, October 6th, 2010Here I recreate a Pipian Sauce( squash seeds) and the cocoa served to Motecuhzoma (Montezuma) using the Aztecs method of preparations. These two videos are from a 45 minute lecture/demo at the 2010 Marin County Fair in San Rafael, CA.
Come see John Farais at the Marin County Fair
Monday, June 14th, 2010John Farais the native plant chef works with native american cuisine including Aztec cuisine.
Coming up at 4 PM on July 4 at the Marin County fair in San Rafael (next to the Civic Center) you can watch John during the GLOBAL KITCHEN event.
John will be doing a food demonstration on ancient Aztec food.
John Farais The Culinary Cowboy
This chef, cowboy, farmer, artist and spiritual traveler celebrates Native American ingredients and agriculture for a viable and sustainable future. John Farais is a Sonoma County chef who specializes in the history, taste and promotion of the Americas’ indigenous cuisine. He has dedicated himself to developing a Native American cuisine that combines the historical natives with the contemporary and bringing recognition to these mostly overlooked, traditionally healthy foods. He gardens native Aztec corn, 1,000-year-old Anasazi beans, Lakota squash, elderberry, yerba buena, nettles, amaranthus and sun chokes at a Sonoma winery to develop a market and teach their history.
Learn more here:
Some updates from us!
Saturday, October 31st, 2009Labor Day Private Dinner
A 3 dinner date is being planned by a client at Black Sterling Friesian Ranch for the Labor day weekend.
indi-O Snack Bar
I have created a snack bar, called “indi-O”, that has 3 ingredients native to the Americas: Toasted Sunflower Seeds, Mesquite Flour, Honey. It is an unbaked, non-gluten all purpose bar, that is positioned between candy bars and energy bars. I am launching it to the market this year, starting at the Cotati Farmer’s Market, in August ‘09.(link to SNACK BAR and add picture of Bar from www.indigenousedibles.com)
Traditional Recipe Workshop
A class demo and dinner is being planned for Slow Food East Bay for sometime in October 2009. I will have the class do an historic recipe and adapt native ingredients to a modern recipe.
2nd Annual Fundraiser for MMAI
Heritage Dinner, one of their yearly fundraisers, for the Marin Museum of the American Indian in Novato for August 29. This is my second dinner for them. Being a board member of the museum, this is how I give back.
