Twin Cities
EATSS
November 8, 2023
With Special Performance by the Indigo Girls
Sold out!
Date: November 8, 2023
Time: 5:30 – 9:30pm
EATSS 5:30-7:30pm
Indigo Girls Concert – Doors Open 7:30pm
Where: The Guthrie Theater
Minneapolis, MN
Concert by: The Indigo Girls
This fall, the College Fund will kick off a new year of EATSS events (Epicurean Award to Support Scholars), with a whole new format! The first event will be held on November 8, 2023, in the Twin Cities at the famed and revered Guthrie Theater.
The EATSS events will continue to share and promote Indigenous foods and chefs, featuring food from some of the best Native chefs in the country, including Pyet Despain and Brian Yazzie. Partnering with the Guthrie also offers the opportunity to feature live entertainment, with both dancers AND music … and our first theater event will feature a live concert by our good friends and allies, the Indigo Girls!
Individual and group tickets can be purchased directly from the Guthrie Theater box office.
Featured Chefs
Chef Andrea Murdoch
Born an Indigenous Andean in Venezuela, Chef Andrea Murdoch was adopted and grew up in rural Ohio, where she lived in between cultures. After surviving a difficult marriage that left her with PTSD, she explored her Indigenous culture, finding healing in learning about and cooking healthy Indigenous foods.
Combining her Indigenous identity with her training from the legendary Culinary Institute of America in Hyde Park, NY, Chef Andrea is dedicated to uplifting delicious, healthy, and sustainable food as a way of celebrating life and honoring Pachamama. Not only does she source her ingredients locally and indigenously, but she also grows and forages for food whenever possible.
Chef Brian Yazzie
Brian Yazzie (Diné/Navajo) a.k.a. Yazzie the Chef, is a chef and food justice activist from Dennehotso, Arizona, and based out of Saint Paul, MN. He is the founder of Intertribal Foodways catering company, a YouTube creator, a delegate of the Slow Food Turtle Island Association, and a member of I-Collective: a collective of cooks, chefs, seed keepers, farmers, foragers, and scholars, focused on bringing awareness to the cultural appropriations of Indigenous foods of the Americas. Yazzie’s career is devoted to the betterment of tribal communities, wellness, and health. He celebrates and promotes Indigenous American foods by utilizing ancestral knowledge and modern techniques to create indigenous cuisine.
Yazzie’s TV and media appearances include Independent Lens, Alter-NATIVE, Taste the Nation w/ Padma Lakshmi, and TheDish w/ Jamie Yuccas on CBS This Morning. Yazzie served as chef de cuisine at Sean Sherman’s The Sioux Chef and as the Executive Chef at Gatherings Café (Minneapolis American Indian Center) where he worked with other chefs.
Chef Pyet DeSpain
Pyet DeSpain is an award-winning, traveling, private chef. She is the first winner of Gordon Ramsay’s Next Level Chef, on Fox. Her life’s work is dedicated to Indigenous Fusion Cuisine, where she combines the food of her heritage – both Native American and Mexican. Pyet’s passion is to uplift indigenous culture and traditions via storytelling, traveling, and cooking. Pyet’s passion for cooking developed as a child while being the help in the kitchen. She was intrigued by the spices and aromas in her family’s taquerias and restaurants in the Kansas City area. She attended culinary school to pursue a culinary education and since has earned a certification in Wellness & Nutrition. After launching her own business, Pyet’s Plate, the chef has since honed in on promoting Indigenous ingredients in everyday cooking. Her latest project, My Plant Relatives – A Dinner Series – Chef Pyet travels from city to city, sharing her dishes and inspiring others to pass down their own cultural recipes – from one generation to the next.
Chef Anthony Bauer
Chef Bauer (Turtle Mountain Band of Chippewa) is the Economic & Workforce Specialist with the North Dakota 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. He has also opened 13 restaurants throughout his career. Growing up in a family that loved food and tradition is what inspired him 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 Neftalí Durán
Neftalí Durán (originally from Oaxaca, Mexico) is a community cook, advocate, educator, and organizer, working towards an equitable food system and building a network of Indigenous food leaders. He is co-founder of the I-Collective, an Indigenous collective that promotes a healthy food system valuing people, traditional knowledge, and planet over profit; as well as the Holyoke Food and Equity Collective, a local volunteer organization addressing food access in his current home of Holyoke.
His writing and culinary projects have been featured at the Smithsonian Native American Museum, the Smithsonian Museum of American History, the Native American Culinary Association, Longhouse Food Revival, Food52, Food, and Wine Magazine, and the Cooking Channel, and he has been a featured speaker at The Moth mainstage, Harvard, Smith College and more.
Chef Andrea Murdoch
Born an Indigenous Andean in Venezuela, Chef Andrea Murdoch was adopted and grew up in rural Ohio, where she lived in between cultures. After surviving a difficult marriage that left her with PTSD, she explored her Indigenous culture, finding healing in learning about and cooking healthy Indigenous foods.
Combining her Indigenous identity with her training from the legendary Culinary Institute of America in Hyde Park, NY, Chef Andrea is dedicated to uplifting delicious, healthy, and sustainable food as a way of celebrating life and honoring Pachamama. Not only does she source her ingredients locally and indigenously, but she also grows and forages for food whenever possible.
Chef Brian Yazzie
Brian Yazzie (Diné/Navajo) a.k.a. Yazzie the Chef, is a chef and food justice activist from Dennehotso, Arizona, and based out of Saint Paul, MN. He is the founder of Intertribal Foodways catering company, a YouTube creator, a delegate of the Slow Food Turtle Island Association, and a member of I-Collective: a collective of cooks, chefs, seed keepers, farmers, foragers, and scholars, focused on bringing awareness to the cultural appropriations of Indigenous foods of the Americas. Yazzie’s career is devoted to the betterment of tribal communities, wellness, and health. He celebrates and promotes Indigenous American foods by utilizing ancestral knowledge and modern techniques to create indigenous cuisine.
Yazzie’s TV and media appearances include Independent Lens, Alter-NATIVE, Taste the Nation w/ Padma Lakshmi, and TheDish w/ Jamie Yuccas on CBS This Morning. Yazzie served as chef de cuisine at Sean Sherman’s The Sioux Chef and as the Executive Chef at Gatherings Café (Minneapolis American Indian Center) where he worked with other chefs.
Chef Pyet DeSpain
Pyet DeSpain is an award-winning, traveling, private chef. She is the first winner of Gordon Ramsay’s Next Level Chef, on Fox. Her life’s work is dedicated to Indigenous Fusion Cuisine, where she combines the food of her heritage – both Native American and Mexican. Pyet’s passion is to uplift indigenous culture and traditions via storytelling, traveling, and cooking. Pyet’s passion for cooking developed as a child while being the help in the kitchen. She was intrigued by the spices and aromas in her family’s taquerias and restaurants in the Kansas City area. She attended culinary school to pursue a culinary education and since has earned a certification in Wellness & Nutrition. After launching her own business, Pyet’s Plate, the chef has since honed in on promoting Indigenous ingredients in everyday cooking. Her latest project, My Plant Relatives – A Dinner Series – Chef Pyet travels from city to city, sharing her dishes and inspiring others to pass down their own cultural recipes – from one generation to the next.
Chef Anthony Bauer
Chef Bauer (Turtle Mountain Band of Chippewa) is the Economic & Workforce Specialist with the North Dakota 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. He has also opened 13 restaurants throughout his career. Growing up in a family that loved food and tradition is what inspired him 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 Neftalí Durán
Neftalí Durán (originally from Oaxaca, Mexico) is a community cook, advocate, educator, and organizer, working towards an equitable food system and building a network of Indigenous food leaders. He is co-founder of the I-Collective, an Indigenous collective that promotes a healthy food system valuing people, traditional knowledge, and planet over profit; as well as the Holyoke Food and Equity Collective, a local volunteer organization addressing food access in his current home of Holyoke.
His writing and culinary projects have been featured at the Smithsonian Native American Museum, the Smithsonian Museum of American History, the Native American Culinary Association, Longhouse Food Revival, Food52, Food, and Wine Magazine, and the Cooking Channel, and he has been a featured speaker at The Moth mainstage, Harvard, Smith College and more.
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