Make a delicious meal of grilled game and wild berry sauce! In this video, Chef Maria Hines visits her friend Bobbie Mollenberg to learn about indigenous foods from the lands where she lives and cooks an incredible meal that has been hunted and foraged locally. Maria is joined by Bobbie and her family, as well as other members of the Colville Confederated Tribes of the Pacific Northwest to share stories, time on the water in a dug-out canoe and of course COOKING and good food. Food is Fuel, Food is medicine, Food is our connection to each other and the land.

REI Coop Studios would like to thank Bobbie and all of the folks who joined us and shared their time and stories.

Get more information about the indigenous Colville Confederated Tibes: https://www.colvilletribes.com/

Learn more history of the Colville Confederated Tribes: https://storymaps.arcgis.com/stories/...

November is Native American History Month. Get More information: https://www.nativeamericanheritagemon...

RECIPE -

Bobbi Mollenberg's Elderberry-blackberry sauce

Ingredients:

2-3 lbs elderberry(on stem)
1-2 lbs blackberry(fresh or frozen)
1T salt
1-1.5C B.Sugar
0.5 C red wine vinegar
2-4 bay leaf
2 cloves Black garlic
1 (medium)knob Fresh ginger-cleaned/peeled rough large dice
1-2 (sm/med) knobs fresh turmeric- cleaned/peeled cut in half lengthwise
1-2 whole stem of fresh rosemary

Method:

Take the elderberry off the stem, and into a bowl, and have a colander ready. Rinse the elderberry w/warm water, not hotter than from the tap, and submerge the berries and gently run your hand in a swirling motion to get the berries moving, for any left over stems, leaves discard the water.

Repeat to get them really clean depending on how bright and/or much white film is covering the berry, but as you repeat, slightly cool the water rather than continuing to rinse w/ warmer water each rinse.

Add them to a small non reactive sauce pot. Reserve about .5-1C to add at the end.

Add blackberries, bay leaves, ginger, turmeric and rosemary.

Heat at a medium until berries begin to breakdown and you see them liquefying, and let come to a hard simmer, and add B. sugar, begin w/ 1-2t salt (both these salt and sugar are to your liking and taste), stir and agitate until sugars are broken down and incorporated w/ the sauce.

Allow this to be on a low simmer for a minimum of 15 minutes, and then from there you are looking for a “Nappe” consistency of coating on the back of your spoon.

When you are close and or at the consistency begin adding the r. wine vinegar again to your taste and start w/ .25 cups.

Once you have added the vinegar, bring your heat down to very low and you are just looking to cook the vinegar as long to get the smell off and the flavor to incorporate(usually around 5 mins or less).

While you wait for the vinegar, you can begin to add the left over elderberry, and pull out the bay leaves, and big chunks of ginger & turmeric.

Before serving, you can adjust to your liking: for a sweeter sauce and add more b. Sugar, or for a little more sour flavor add salt &/or vinegar. Once the flavor is to your liking you may adjust w/ some water if the consistency is a little thick to cover your protein.

Substitutions:

Brown sugar: agave, honey, granulated sugar, cane sugar

Fresh ginger, turmeric, whole rosemary- dried ground, spices

CHEF MARIA HINES: A James Beard Award-winner for Best Chef Northwest, Maria’s commitment to seasonal, local and certified organic is unwavering. She blended this commitment with her high standards for impeccable service at Tilth Restaurant and Tilth Catering. Opened in 2006-2020. Tilth was named one of the top 10 best new restaurants in the country by Frank Bruni of the New York Times. Maria was named one of Food & Wine magazine 10 Best New Chefs and competed in “Top Chef Masters” before going on to win Food Network’s “Iron Chef America: Battle of Pacific Cod.” She was also a semifinalist for a James Beard Award for Outstanding Chef in 2013. Maria’s Peak Nutrition Cookbook, displays her connection to the idea that food is medicine. This comprehensive sport’s nutrition cookbook, co-authored by Mercedes Pollmeier, is an in depth, delicious cookbook focusing on foods that heal and increase mental and physical performance. Maria holds a certification as a nutrition coach. A leader in the community, Maria donates her time to such causes as James Beard Foundation sustainability programs, Decriminalize Nature Seattle, the Mountaineers, and food equality for low-income families. and other food system advocacy and access.

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