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Guests Will Savor Flavors of Native America at Mitchell Museum’s Annual Benefit Feb. 21

EVANSTON, Ill., Feb. 4, 2010 —  The board of directors of the independent, nonprofit Mitchell Museum of the American Indian in Evanston has announced plans for a culinary-themed annual benefit featuring dishes inspired by traditional Native American cookery.

The Mitchell Museum’s “Taste of Native America” fundraiser will take place 4–7 p.m. on Sunday, February 21, at Now We’re Cookin’, 1601 Payne St., Evanston. Tickets are $100 per person. For information, call the museum at (847) 475-1030.

A dinner buffet will include, among other items, black bean and pumpkin soup; spicy Elk meatballs made from Wisconsin farm-raised elk; wild mushrooms and onion sauté on whole-grain crostini; wild-rice johnnycakes; Navajo fry bread; baked Indian pudding with dried blueberries, raisins, and spices; maple sugar cookies, and beverages.

Susan Salisbury of Evanston, the museum board member who’s chairing the benefit committee, said the recipes were compiled from Native cookbooks in the museum’s reference library and reflect Native foods from across the U.S.

Chef Mary E. McMahon, culinary director of Now We’re Cookin’, an innovative culinary service center, will supervise the meal. She is a 23-year veteran of Chicago’s fine dining scene and a Jean Banchet winner for Best Pastry Chef.

The Mitchell Museum fundraiser will include a silent auction of Native American art, tickets to sports events, gift certificates for area restaurants and stores, and more; and a cash raffle.

Proceeds will benefit the museum’s education, arts, and outreach programs for children, adults, and scholars.

The event is underwritten in part through the support of the Northern Trust Company.

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