Artists from across the country come each October to the Cherokee Art Market at Hard Rock Hotel and Casino Tulsa.
The highlight for many of these artists is the awards dinner, where winning pieces are revealed and displayed. But this is not your average hotel banquet dinner. Organizers of the event bring their culinary best to this group of artists representing more than 50 American Indian tribes.
Chef Tony Aidoo, senior executive chef for Hard Rock, creates a menu inspired by native culinary traditions. The menu includes pork hominy stew, barbecue buffalo brisket, pinto beans and sweet potatoes, cornbread muffins, fry bread and grape dumplings.
Cherokee Art Market coordinator Deborah Fritts says the dinner is both a celebration of the country’s great American Indian artists and an opportunity for artists to network and discuss each other’s work. The dinner, at 7 p.m., Oct. 11, is for the artists, but some tickets are available to the public.
The Cherokee Art Market is open to the public Oct. 12-13 in the Sequoyah Convention Center of Hard Rock Hotel and Casino, 777 W. Cherokee St., Catoosa.
Want to try making American Indian food at home? Chef Aidoo shared recipes that will be showcased at the Cherokee Art Market artists dinner.
Pork and Hominy Stew
4 pounds boneless pork, cut into cubes
½ cup olive oil
1 cup onions, chopped
1 tablespoon garlic, minced
8 cups chicken broth
1 teaspoon cumin
½ cup green chilies
2 bay leaves, whole
8 cups hominy, drained
½ cup cilantro, chopped
In a stock pot, heat olive oil and cook the pork cubes until evenly browned. Add the onions and garlic with the pork and cook until meat is no longer pink.
Add the broth, cumin, chilies and bay leaves. Simmer over medium heat for approximately 1 hour. Add the hominy and cilantro. Season with salt and pepper to taste.
6 cups all-purpose flour
2 tablespoons baking powder
2 tablespoons sugar, granulated
2 teaspoons shortening
3 cups grape juice
2 teaspoons cinnamon
In a bowl, mix flour, baking powder and sugar until well combined. Add the shortening. Add the juice and mix into a stiff dough. Roll dough on floured board and cut small squares.
In a large stock pot, bring the grape juice and cinnamon to a boil. Drop dough squares into boiling grape juice and let cook for approximately 15-20 minutes. Serve warm, topped with ice cream.