NEW YORK
EATSS

Thursday, April 30th

2026

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About Eatss

Join us for a night of celebration – a unique and captivating experience featuring the best of indigenous food, art, discussion, and entertainment.

Chelsea, New York, was originally home to the Lenape people, situated near their homeland of Mannahatta. New York City’s birth as the world’s destination for trade and culture started in the trading posts set up and managed by Native artisans trading with the incoming Dutch colonials.

This unforgettable evening in April promises a fully immersive experience of Indigenous cuisine, art, and music, bringing together the traditions and diversity of Native culture in celebration of the College Fund’s mission to support Native scholars. EATSS offers a unique opportunity to support the College Fund’s work in transforming the lives of Native students through higher education.

Join us at Currents, Pier 59 to raise awareness and support for Native scholars and communities, and take an active role in fostering the next generation of Indigenous leaders through higher education.

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Featured Chefs

Community, Food, and Artistry Intertwined

Immerse yourself in millennia of Native cooking traditions, and indulge your tastebuds with a full-course meal from the best Native chefs in the country.

Chef Bradley Dry

CHEROKEE

Chef Bradley Dry (Cherokee) has been a professional chef for twelve years, cooking traditional Cherokee dishes from healthy, local ingredients. Growing up in Oklahoma and based in Tulsa, his family inspired him to cook, as it was their tradition to cook together with everyone helping, under the guidance of his grandmother – which is where he learned most of what he knows about navigating a kitchen!

Chef Dry’s goal is to bring happiness and community to those who enjoy his heartfelt food – and he specializes in traveling to prepare food for special events and people, including Powwows, Folklorama and the cast and crew of Reservation Dogs.

Ultimately, Bradley hopes to one day own his own restaurant, which he will name Elisi, the Cherokee word for grandmother.

Chef Ben Jacobs

OSAGE NATION

Chef Ben is a nationally renowned chef and the co-founder of Tocabe, An American Indian Eatery, now with two restaurant locations and a food truck in Denver, making it the country’s largest Native American restaurant chain.

Tocabe expands on Jacobs’s Osage family recipes to create a new and unique take on Native cuisine. He works to support Native American food professionals and communities by using Native-made and sourced ingredients whenever possible. Tocabe has been recognized by the Food Network, Food&Wine magazine, The New York Times, The Atlantic magazine, and many other national media outlets.

Chef Paul Natrall

SQUAMISH NATION

Vancouver’s first Indigenous food truck, Mr. Bannock, launched in 2018, led by award winning executive chef Paul Natrall from the Squamish Nation in North Vancouver, British Columbia.

Chef Natrall takes pride and joy in sharing fusion Indigenous cuisine, using traditional ingredients from the Squamish Nation such as juniper berries, smoked wild salmon and meats.

Chef Natrall also utilizes ancient cooking methods such as clay baking and stone baking to create an authentic experience steeped in tradition.

Chef Anthony Bauer

TURTLE MOUNTAIN BAND OF CHIPPEWA

Chef Bauer (Turtle Mountain Band of Chippewa) is the Deputy Director for North Dakota’s Indian Affairs Commission and owner of Traditional Fire Custom Cuisine.

With over 25 years of experience in the food service industry, his training includes a degree in Restaurant Management as well as certificate classes from the Culinary Institute of America. His professional work includes fine dining, menu development, restaurant design, employee training and retention along with multi-unit management. Chef Bauer has opened 13 restaurants throughout his career.

Growing up in a family that loved food and tradition inspired Anthony to open Traditional Fire. Chef Bauer enjoys using traditional ingredients and giving them a modern twist. He hopes his work will inspire Native youth to explore the culinary field and become creative leaders.

Chef Nathan Davis

TURTLE MOUNTAIN BAND OF CHIPPEWA

A classically trained chef from Le Cordon Bleu, Nathan has built a career that merges his deep cultural roots with his expertise in culinary arts. With a passion for Indigenous cuisine, Nathan founded the A’Wiisinin Food Truck, where he showcases a unique fusion of classical and traditional food knowledge. He is also the founder and CEO of Indigenius Consulting, where he provides expertise in policy and economic development, and government communication for Indigenous communities.

Beyond his culinary and business ventures, Nathan is deeply connected to his heritage through hunting, fishing, and trapping—skills he actively shares with others in his community. His commitment to cultural preservation extends beyond food, as he also works as a private lobbyist and policy advisor, advocating for Indigenous rights and resources.

Enjoy performances by live Native American Talent

Throughout the years, we’ve been honored to have amazing talent join us in our EATSS journey, infusing beautiful and authentic experiences in each unique evening. Within an intimate and nurturing environment, performers who join us at EATSS have provided opportunities to learn about important traditions, storytelling practices, and contemporary native perspectives. At New York City EATSS, don’t miss your chance to be a part of an incredible array of people showcasing their mastery – whether it be dance, music, prayer, or of course, food!

For more information updates, check back to the website often, or consider joining our email list! Receiving emails about EATSS and the College Fund means receiving potential special offers, performance, and chef announcements, and much, much more!

Featured Performances

Nakeema King

Nakeema Virginia King is a graduate from the University of Minnesota-Twin Cities with a Bachelor of Fine Arts in Dance. Nakeema is an enrolled tribal member of the Upper Skagit Tribe, a descendant of the Choctaw Nation, the Swinomish tribe, and the Klamath Nation. The dance creative pursued her career at the age of three and has trained in multiple dance genres such as modern, contemporary, hip-hop, house, locking, popping, and tap. Her collaborative efforts saw her working with many artists, including Cynthia Oliver, Laja Fields, Rennie Harries, and The Limon Company.

Nakeema is driven to become a professional choreographer and to research the intertwining of powwow styles of her culture with her work in contemporary modern dance and street-style dance. She aims to bring visibility to Indigenous culture within the dance field and to create a company rooted in Indigenous perspectives. Teaching the values and the coming of Natives from past and present societies to concert dance.

Twyla Baker and Daughter, Hobawea Nahish Demaray

Twyla Baker (Mandan, Hidatsa, & Arikara Nation of Fort Berthold, ND) is an American Indian academic administrator, serving as seventh presidential title of Nueta Hidatsa Sahnish College (since 2014). Her main focus is simply this: improving quality of life for American Indians. Dedicated to workplace wellness, Baker also maintains strongly connected to her home ties, informing everything she does both professionally and personally.

After joining us for last year’s EATSS event, we are thrilled to welcome back both Twyla Baker and their daughter, Hobawea Nahish Demaray. Participants in the 2025 EATSS Event were witness to their wonderful singing talents, entrancing the venue with vocal traditions that reverberated throughout the space, representing a great sense of togetherness and generational connection.

Photo Gallery

There is full album of photos we are proud to showcase from last year’s New York City EATSS. With hope, excitement, cheer, and storytelling in every frame, we couldn’t be happier to share these images that truly reflect the amazing energy of the evening.

See Photos

Join us at the Beautiful
Pier 59

Innovative and modern, Current combines unique design elements and textures to create a contemporary 6,000-square-foot setting for a wide range of events. This sophisticated, state-of-the-art venue is ideal for weddings, bar/bat mitzvahs, corporate events, and holiday celebrations for up to 360 guests.

Pier 59, Chelsea Piers, New York, NY 10011

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