Sunday, February 7, 2010
The dinner menu will include black bean and pumpkin soup, spicy elk meatballs made from Wisconsin farm raised elk, wild mushrooms and onion saute on whole grain crositi, wild rice johnnycakes, Navajo fry bread, baked Indian pudding and dried blueberries, raisins, and spices, maple sugar cookies and beverages.
The cooking will be done by super Chef Mary E McMahon, the culinary director of "Now we're Cookin" she is a 23 year veteran of Chicago's finest restaurant's. Jean Banchet winner of the Best Pastry Chef will be assisting.
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