Love this info so much! And yummy, yum, yum! Will be paying this restaurant a visit next time I'm in the Bay Area, for sure! I always did like visiting Berkeley, but mostly for partying back in the day. Didn't explore the cultural museums at that time, so many other fun things to do instead.
From the article on Native American Cuisine:
‘oṭṭoy by Cafe Ohlone’s menu definitely fits the bill, combining pre-contact foods with dishes that Ohlone families have enjoyed since colonization. Super-local products take the stage, meaning salads of watercress, sorrel, and pickleweed topped with quail eggs, nuts, and berries, acorn soup, bay laurel rabbit mole, piñon cake, and rose-hip torte.
But it was at Oakland’s Intertribal Friendship House that she learned a range of Native food traditions. Since 1955, the House has welcomed urban Native Americans from many tribes, and Wahpepah was first allowed in their kitchen at age seven. After culinary training as an adult, she ran a catering business and “waited for the right time and place” to open her dreamed-of restaurant, she says. Meanwhile, she honed her buffalo sticks in chokecherry sauce, braised rabbit blue corn tacos, and pumpkin seed mole with oyster mushrooms.
Wahpepah gratefully acknowledges that her restaurant is on Ohlone land, and gets her fresh herbs and greens from nearby Indigenous farmers. But she’s also proud to also feature Native producers from across the country, including maple syrup from Ziibimijwang Farm in Michigan, Red Lake Nation rice from Minnesota, and smoked salmon from Indigenous fishing communities along the Pacific Coast.
I want these tonight for din as seen in pics:
DeSpain’s sweet cornbread with lavender honey. PYET DESPAIN
Wahpepah’s summer offerings often include berries, here atop an acorn crêpe. ANNA MINDESS
Love this info so much! And yummy, yum, yum! Will be paying this restaurant a visit next time I'm in the Bay Area, for sure! I always did like visiting Berkeley, but mostly for partying back in the day. Didn't explore the cultural museums at that time, so many other fun things to do instead.
From the article on Native American Cuisine:
‘oṭṭoy by Cafe Ohlone’s menu definitely fits the bill, combining pre-contact foods with dishes that Ohlone families have enjoyed since colonization. Super-local products take the stage, meaning salads of watercress, sorrel, and pickleweed topped with quail eggs, nuts, and berries, acorn soup, bay laurel rabbit mole, piñon cake, and rose-hip torte.
But it was at Oakland’s Intertribal Friendship House that she learned a range of Native food traditions. Since 1955, the House has welcomed urban Native Americans from many tribes, and Wahpepah was first allowed in their kitchen at age seven. After culinary training as an adult, she ran a catering business and “waited for the right time and place” to open her dreamed-of restaurant, she says. Meanwhile, she honed her buffalo sticks in chokecherry sauce, braised rabbit blue corn tacos, and pumpkin seed mole with oyster mushrooms.
Wahpepah gratefully acknowledges that her restaurant is on Ohlone land, and gets her fresh herbs and greens from nearby Indigenous farmers. But she’s also proud to also feature Native producers from across the country, including maple syrup from Ziibimijwang Farm in Michigan, Red Lake Nation rice from Minnesota, and smoked salmon from Indigenous fishing communities along the Pacific Coast.
I want these tonight for din as seen in pics: DeSpain’s sweet cornbread with lavender honey. PYET DESPAIN Wahpepah’s summer offerings often include berries, here atop an acorn crêpe. ANNA MINDESS