Thank you for supporting the Mitchell Museum of the American Indian’s

47th Annual Benefit

Date: Saturday, November 16, 2024

Time: VIP Reception and Book Signing-5:00 p.m. to 6:00 p.m.

Gala-6:00 p.m. to 9:00 p.m.

Guest of Honor: Sean Sherman (Oglala Lakota), award-winning chef, educator, author, and activist

Chef Sean Sherman
Founder/Senior Director of Vision & Strategic Partnerships, NĀTIFS
Founder/CEO, The Sioux Chef and Owamni by The Sioux Chef

Meet the Featured Indigenous Chefs Transforming Traditional Foods

Indulge in an exclusive food tasting featuring traditional and contemporary Indigenous cuisine crafted by four remarkable regional Indigenous chefs.

Ron and Miya Goodeagle – Goodeagle Kitchen

Chef Miya Goodeagle is an Indigenous chef who creates dishes using primarily Indigenous and organic ingredients that reflect her Oneida and Puerto Rican heritage. In 2019, while overcoming her health struggles, Chef Miya drastically changed her diet and adopted a plant-based lifestyle. She graduated from the Auguste Escoffier School of Culinary Arts during her recovery. What started as a desire to bring healthier options to the powwow world and Indigenous communities turned into a family business, Goodeagle Kitchen, created by Chef Miya. With an emphasis on healthy cuisine and using food as medicine, she and her husband, Ron, now prepare and advocate for nutritious meals for various Indigenous communities.

Featuring:

• Bison Meatballs in Wojapi – Seasoned, savory ground bison meatballs in a sweet, blueberry wojapi sauce over a bed of mashed butternut squash and microgreens, topped with pepitas and dairy free feta (GF, DF)
• Seasonal berries sweetened with maple syrup – blend of seasonal berries and fresh lemon, sweetened with maple syrup, garnished with fresh mint (GF, DF, Vegan) 

Angel Starr – FoxWay Native American Foods

Angel Starr is the Executive Chef of Fox Way Native American Foods. She is from the Omaha and Odawa Tribes and is an enrolled member of the Three Affiliated Tribes of North Dakota. Born and raised within the Chicagoland Native American community, Angel’s passion for cooking has been evident throughout her 20-year career working in kitchens nationwide. Angel recently took over her family’s catering business, specializing in Native American cuisine. She continues to use her grandmother’s recipes, which have been a beloved staple in the community for over 50 years. Angel currently resides in northwest Indiana, where she volunteers in the Chicago Native community and shares her skills by teaching sewing, beadwork, and cooking classes.

Featuring:

• Chilled Wild Rice Salad – Wild Rice with red onion, water chestnuts, dried cranberries and walnuts tossed in a fresh raspberry Vinaigrette and topped with fresh raspberries. (vegan,GF)
• Bison Chili – A hearty fall time Chili made with ground bison and our signature blend of spices along with beans, peppers and onions. (GF, dairy free)
• Roasted Acorn squash- Roasted Acorn squash topped with a warm spiced maple butter reduction (vegetarian, GF)

Arlie Doxtator

Arlie Doxtator has been known as an Indigenous professional chef for nearly 40 years in the Oneida Nation in Wisconsin. In the past 20 years, he has done research on many of the indigenous foods of the Lotinuhsyo-ni= – People of the Long House, with an emphasis on Oneida Nation-specific foods and cooking techniques, specifically cooking in Lotinuhsho=ni-clay pots. He has worked with the Oneida Cultural Department and world-renowned Mohawk clay pot makers, as well as others from the Six Nations, to reintroduce their Indigenous foods and cooking techniques to his people and shares his journey of Shiakwa> shutlané yukwakkwa> – reconnecting to our foods. Arlie has mentored many of the younger generations of Original Peoples’ chefs and culinarians. He has advocated for those who have taken the call to secure food sovereignty in Indigenous Nations across Turtle Island. Today, you can find him working in the gardens, presenting at Native food summits, or cooking alongside some of the best cooks in Lotinuhsyo=ni= Conderacy, preparing meals for the recitation of The Great Law of Peace and the constitution of the Haudenosaunee Confederacy and doing outreach work for the Oneida Nation.

Featuring:

• Roasted Butternut Squash Soup
• Mini White Corn and Strawberry Cornbreads w/ Maple Cream

Chef Jessica Walks First – Ketapanen Kitchen

Jessica Walks First (Pamonicutt) is the Executive Chef and owner of Ketapanen Kitchen, Chicago’s first Native American pop-up kitchen and catering company. She is a classically trained chef from Le Cordon Bleu School of Culinary Arts. Jessica is a member of the Menominee Indian Tribe of Wisconsin, born on the reservation and raised in Chicago, where she still lives today. Growing up in a communal setting, she learned to lead a kitchen at a young age. Her mother, Linda, started teaching her to cook when she was very young, instilling in her a love for cooking and the belief that food is the centerpiece of life. Jessica aims to bring Indigenous cuisine to the forefront of Chicago’s culinary scene by offering traditional, modern, and familiar dishes featuring Indigenous ingredients. Her vision and mission are to showcase the significance of Native American/Indigenous food and its contributions to the culinary world.

Featuring:

• Three Sister Tamales
• Pumpkin Cornbread

47th Annual Benefit

Schedule of Events

5:00-6:00 P.M. VIP Reception and Book Signing with Chef Sean Sherman

6:00-7:00 P.M.

Opening Song: Sergio Ceron & Maritza Garcia

Cocktail Hour

Food Tasting Dinner

Entertainment with Cheynne Muscian: Ron Trevino & the Opal City Diamonds

7:00-7:40 P.M.

Honor Song: Sergio Ceron & Maritza Garcia

Welcome Remarks: Board President Susan Kelsey

Year in Review and New Name Announcement: Executive Director Kim Vigue

Paddle Raise

7:40-8:30 P.M.

Keynote and Q&A: Chef Sean Sherman

8:30-9:00 P.M.

Closing Remarks

Traveling Song: Sergio Ceron and Maritza Garcia

We invite you to become a sponsor and a vital part of our mission to elevate Native voices through education, advocacy, and awareness. Your sponsorship will contribute to our event’s success and provide valuable exposure to our diverse audience and showcase your commitment to social responsibility and celebrating cultural diversity.

Sponsorship opportunities range from $1,000 to $10,000. As a sponsor, you can receive recognition in our marketing materials, website, social media, and so much more! Click the button below to view the complete sponsorship packet for more information.