I was honored to cater for two events at the Myaamia Hertitage Museum in Miami, Oklahoma. The first night consisted of desserts and punch for the exhibiting artists. The next night was the public opening where I brought the savory out in addition to desserts. Meghan, the director, was fabulous to work with. She is part of a close-knit, passionate community. Special thanks to Julie Olson, a member of the tribe, for recommending me to Meghan. Score one for Facebook. Meghan requested that I work in traditional ingredients such as corn, squash, nuts, berries, maple and honey. Challenge accepted. Many attendees expressed sincere gratitude for the deliciousness of my food; I soaked in the compliments happily!
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The spread and my sweet helper.
She worked for the lemon tartlets LOL. |
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Creamed Corn and Hominy, Smoked Almonds,
Candied Maple Pecans |
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| Roasted Parsnips and Carrots |
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| Three Sisters Salad |
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| Veggie Chips and Beet Hummus |
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