Twin Cities
EATSS
November 10,2022
Take a peek inside our EATSS event.
Thursday, November 10, 2022
5:30 PM – 8:30 PM
Waiting Room @ Union Depot
214 4th Street East
Saint Paul, MN 55101
Parking: 240 East Kellogg Boulevard St. Paul, MN 55101
Join us for the experience of a lifetime at Twin Cities EATSS. For one night only, nationally acclaimed Native American chefs will prepare uniquely modern takes on indigenous dishes, providing you with a rare glimpse into the rich culinary histories of Native tribes across the country, as we celebrate America’s original cuisine and the revitalization of Native American food.
Food from EATSS follows the tradition of indigenous cuisine, which is naturally gluten free, dairy free, cane sugar free and soy free.
Join Us
Catering provided by the Sioux Chef
Featured chefs
CHEF FREDDIE BITSOIE
Chef Freddie (Diné) is the owner of FJBits Concepts, a firm that specializes in Native American foodways. In addition to being considered one of the leading Native food educators in the country, he is also the former Executive Chef of The Mitsitam Native Foods Café, and his first cookbook, New Native Kitchens, is a 2021 best-seller. Originally a student of anthropology and archeology, Chef Bitsoie was drawn to food during an archeology course when studying the people from Chaco Canyon and what they ate. Freddie’s realistic (and delicious!) perspective is that it is better to center on indigenous ingredients instead of ever-evolving food trends.
CHEF BRADLEY DRY
Chef Bradley (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! Bradley’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 ANDREA MURDOCH
Chef Andrea (Andean Native; Caracas, Venezuela) is the owner of Four Directions Cuisine, which is founded on four main pillars: sourcing locally, sourcing Indigenously, education and community work. Murdoch is using food to trace her own culture while educating the public about the expansive world of Indigenous food systems. After being classically trained as a pastry chef at The Culinary Institute of America, Murdoch started exploring Indigenous flavors and origins which she shares through cultural conversations in the form of food.
CHEF BEN JACOBS
Chef Ben (Osage Nation) 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 ANTHONY BAUER
Chef Bauer (Turtle Mountain Band of Chippewa) is the Food Service Director at United Tribes Technical College (UTTC) and owner of Traditional Fire Custom Cuisine. He has been in the food service industry for 24 years. His training includes a degree in Restaurant Management as well as certificate classes from the Culinary Institute of America. Chef Bauer worked in fine dining during and after college which began his passion of food. He holds a love for fine dining, but was presented with the opportunity to work for a company where he was able to work in menu development, multi-unit management, and opened 11 restaurants for them. He also worked as a private restaurant consultant and opened two more restaurants (Izzos) for Breezy Point Resort and another (Fires Edge) at Sky Dancer Casino and also assisted with the food service program at Turtle Mountain Community College. He started Traditional Fire because of his love for preparing food for others, he wanted to be able to make food the way he liked and remembered from his earlier years.
Catering provided by the Sioux Chef
Featured chefs
CHEF FREDDIE BITSOIE
Chef Freddie (Diné) is the owner of FJBits Concepts, a firm that specializes in Native American foodways. In addition to being considered one of the leading Native food educators in the country, he is also the former Executive Chef of The Mitsitam Native Foods Café, and his first cookbook, New Native Kitchens, is a 2021 best-seller. Originally a student of anthropology and archeology, Chef Bitsoie was drawn to food during an archeology course when studying the people from Chaco Canyon and what they ate. Freddie’s realistic (and delicious!) perspective is that it is better to center on indigenous ingredients instead of ever-evolving food trends.
CHEF BRADLEY DRY
Chef Bradley (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! Bradley’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 ANDREA MURDOCH
Chef Andrea (Andean Native; Caracas, Venezuela) is the owner of Four Directions Cuisine, which is founded on four main pillars: sourcing locally, sourcing Indigenously, education and community work. Murdoch is using food to trace her own culture while educating the public about the expansive world of Indigenous food systems. After being classically trained as a pastry chef at The Culinary Institute of America, Murdoch started exploring Indigenous flavors and origins which she shares through cultural conversations in the form of food.
CHEF BEN JACOBS
Chef Ben (Osage Nation) 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 ANTHONY BAUER
Chef Bauer (Turtle Mountain Band of Chippewa) is the Food Service Director at United Tribes Technical College (UTTC) and owner of Traditional Fire Custom Cuisine. He has been in the food service industry for 24 years. His training includes a degree in Restaurant Management as well as certificate classes from the Culinary Institute of America. Chef Bauer worked in fine dining during and after college which began his passion of food. He holds a love for fine dining, but was presented with the opportunity to work for a company where he was able to work in menu development, multi-unit management, and opened 11 restaurants for them. He also worked as a private restaurant consultant and opened two more restaurants (Izzos) for Breezy Point Resort and another (Fires Edge) at Sky Dancer Casino and also assisted with the food service program at Turtle Mountain Community College. He started Traditional Fire because of his love for preparing food for others, he wanted to be able to make food the way he liked and remembered from his earlier years.
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