John Farais, a Marin County chef, lecturer, and cooking instructor, is one of the few, if not the only, Bay Area chefs who specialize in the history, taste, and promotion of The Americas’ indigenous edible plants. He uses ingredients that are native to The Americas, North through South America. Although his cooking incorporates American Indian techniques, it is not necessarily American Indian cuisine, nor is he Native American.

 

He taught himself natural history of CA Indians, ethno-botany, and native anthropology, before concentrating on indigenous ingredients as food and native cookbooks. It is his goal as a chef, to help diners rediscover our proud, ancient, history of native edibles. This approach has developed a cuisine that combines the historical natives with contemporary tastes, discovering a Real “California Cuisine”.

 

Chef John: “Currently the market and sourcing for California Native and America’s indigenous ingredients are almost nonexistent. To increase education, marketing, and availability of native species, we must eat the foods, and by eating them, create a demand for them. I work to help this cause.”

 

He has lectured for Slow Food, Oakland Museum, SFSU, College of Marin, and California Native Garden Foundation. John has cooked for Carlo Petrini, the creator of Slow Food International, Actor Peter Coyote, Congresswoman Lynn Woolsey, and private clients in Sonoma, Marin, San Francisco, San Jose.

 

John is a board member of the Museum of the American Indian, Slow Food USA, and Chef’s Collaborative.
A portion of his proceeds will go to starting a foundation to help Native Americans regain
their heritage foodways, through native plant agriculture, and teaching future generations how to grow, cook and eat whole foods.
 
Visit me at www.indigenousedibles.com
 
 
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Menu Subject to Change

 
 
 

6 Comments

  1. 9-15-2012

    Wow! This guy sounds like the best new thing that hit the dinner-restaurant table in years!

  2. 9-17-2012

    Hi Scott,

    I haven’t been able to access my menu. Is that available yet? Can you show me how to access it?

    John Farais

  3. 10-6-2012

    I’m drooling just reading the menus! I not only had the privilege of having John cooking in the out door kitchen at the Fort Ross Bi-Centennial soI know how wonderful his cooking skills are, but my own brother Aaron Wilkins who is a proud member of the Choctaw Nation is cooking with him. Aaron is also an experienced chef and an expert in Native American history and food. With this dynamic duo your bound to have a fantastic experience!

  4. 10-6-2012

    I not only had the privilege of having John Farais in my kitchen at the Fort Ross Bi-Centennial cooking delicious native foods, but my own brother who is a proud member of the Choctaw Nation of Oklahoma will be cooking with him. They are both experienced Chef ‘s as well as experts in Native American History and Native Foods.With this Dynamic Duo working together it will undoubtedly be a unforgettable experience!

  5. 10-6-2012

    My brother Aaron Wilkins is a seasoned Chef, gardener and board member of Okla Chahta which is a Non- Profit organization committed to the preservation of Choctaw Culture.

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