Chef’s Tasting with Premier Navajo Chef Justin Pioche

Chef’s Tasting with Justin Pioche

You are cordially invited to join us and our esteemed guest Kathleen Merrigan (featured Humanities Festival presenter on 10/6) for a special culinary experience. SAR is hosting a chef’s tasting with premier Navajo chef and James Beard Finalist, Justin Pioche. Guests will gather in the SAR President’s Office, formerly a dining room, for an intimate four-course meal and wine service led by Chef Justin and his team. Each dish will be accompanied by a presentation on the cultural and culinary inspiration behind it.As an ‘Áshihii Dine’, born for the Bit’ahnii people, of the Farmington, NM, area, and professionally-trained chef, Justin’s food offers an uniquely epicurean window into the culture and traditions of his people and the land they come from.

$250 per person. Seating is limited to 16 people.

This is a fixed-menu dinner that does not allow for substitutions. Please view the menu below before registering:

First Course: Savory Blue Corn Mush w/ charred onion puree, beets two ways, and chardonnay & butter poached shrimp
Second Course: Chicken Thigh Hash Puff Pastry w/ kale chips and parsley crema
Third Course: Malbec Braised Short Ribs w/ garlic butter polenta cake, lemon kale & pink peppercorn demi-glace
Fourth Course: Yellow Corn Cake w/ maple apples, citrus whipped cream, & pear caramel

About Justin Pioche
The seeds of Justin’s career were planted by his grandmother’s cooking. They germinated throughout his childhood, sprouting into a culinary degree from the Arizona Culinary Institute and years of professional experience and training under some of the best chefs that Arizona has to offer. It wasn’t until Justin pursued his passion project, LorAmy – an ongoing series of nine course pop-up dinners in Farmington – that his work garnered the attention and praise it deserved. Under the umbrella company of Pioche Food Group (PFG), operated in collaboration with his sister, Tia, and mom, Janice, he has been serving seasonal, locally-sourced, and culturally-relevant food for years. Rooted in a profound respect for his people’s history, Justin’s passion for food inspires him to keep learning and evolving and maturing his craft and culinary style, while honoring the sanctity and beauty of Navajo cuisine.