Select dishes from Indigena by Owamni, including bison meatballs with a berry barbecue sauce, a version of the restaurant’s salmon and warrior rub shrimp, started appearing on menus at Grand Casino Mille Lacs and Grand Casino Hinckley on Sunday.
Chefs from both casinos are learning recipes and techniques directly from the Indigena team. Lee Garman, culinary director of North American Traditional Indigenous Food Systems, said the aim is “bringing food dollars back to native people, native producers, and getting this food back to Native people.”
That means putting Native producers first, with ingredients ranging from elk and bison to wild rice.
