Oneida Chef's Table

Join us for a special six-course chef’s dinner curated by Oneida Chef Arlie Doxtator.

You can expect to enjoy a fabulous meal, cocktails, and rich conversation.

This will be Ts$niyukwakhot< Yukwan<yot#>a=ka A meal of the kinds of foods of us as Oneidas

One heart, One mind, One People, One Dinner for ALL Our relations.

The Haudenosaunee believe corn, beans, and squash are precious gifts, each watched over by one of three sisters spirits, called the, or @sh< na tekut<hnu t#hle (asha nahtay goo duh noo daylay, 3 they are sisters), Our Sustainers.

The corn and beans for this meal will come from the Ukwakhwa farm. The owner of the farm Professor Rebecca Webster will be at the museum Saturday for a talk.

As long as there was food, no one ever went hungry in a village as the food was freely shared. The Iroquois Great Council still meets today.

Arlie Doxtator is a professional chef of 35 years from the Oneida Nation in Wisconsin. Over the past 20 years, he researched many indigenous foods of the Lotinuhsyo=ni= – People of the Long House, emphasizing Oneida Nation-specific foods and cooking techniques, specifically cooking in Lotinuhsyo=ni= clay pots. He has worked with many from the Six Nations to reintroduce their indigenous foods and cooking techniques to people and share his journey of Shiakwa> shutlané yukwakkwa> - reconnecting to our foods.

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= Confederacy, preparing meals for the recitation of The Great Law of Peace and the constitution of the Haudenosaunee Confederacy.