The Feast - Vermillion, SD
At this more intimate environment, guests to The Feast were served more traditional native foods and contemporary adaptations. The menu included the Sioux Chef’s recipe for Wild Rice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries, Red Lake Nation wild rice cakes, Tanka Bar buffalo jerky, fry bread, wojape, honey, corn, mashed potatoes, and gravy.
Feedback from participants at The Feast in Vermillion regarding environmental concerns inspired an abandonment of styrofoam plates in the next rendition of the project.
