NTF: How did you get started in the restaurant business? Please talk about your schooling and any travel you've done to learn more about various cuisines.
Loretta: It was actually a late-in-life career change. After my children were grown I was living in Oklahoma, I decided that I really would like to do something a little bit different with my life. So I left Oklahoma and spent a few years traveling. I went to California and headed up north to visit a cousin who is married to a Tlingit Indian. I had never been in that part of the country before. I found it to be absolutely fascinating since I am a Native-American myself (the Potawatami nation of Oklahoma). When I was in the Northwest it dawned on me how very different their culture is, as well how different their foods are compared to the foods I grew up with in Oklahoma. So I thought, "What a wonderful way to really demonstrate how diverse the Native-American people are through the diversity of their foods." So that started a journey for me. I spent several years traveling all across North America and a little bit into Mexico, talking with women, learning about the foods and the cooking methods. I eventually ended up in Santa Fé, New Mexico opening the Corn Dance Café. My travel was my schooling, and although I'd love to hone my culinary skills at Greystone or somewhere wonderful like that one of these days, I could never compare what I've learned on the road and from the wonderful people I've met to a school course. It's been an amazing adventure.
NTF: What are some of the characteristics that differentiate turkey from other proteins, such as percent of food cost, versatility, preparation tips, etc.?
Loretta: First of all, because of its mild flavor, turkey really adapts to a lot of different preparations. It takes on flavors very, very easily. Regarding food cost, it's really hard to beat the food cost of turkey. The food cost on the Pan Roasted Medallions of Turkey with Sage-Cornbread Dressing and Cranberry-Pinon Sauce that we demonstrated today is about 17 percent. You really can't beat that. And turkey is very versatile. Turkey can be roasted, as we did today, or even sauteéd. It's very adaptable. I love to grill it, especially over a wood fire. Using different kinds of woods creates some wonderful flavors as well. It's a lovely, versatile product.
NTF: Please describe your restaurant (upscale white tablecloth, casual dining, neighborhood spot, etc.). How does turkey fit into the scheme of your operation?
Loretta: The Corn Dance Café is all about foods indigenous to the Americas and turkey definitely fits into that category. Here at the Corn Dance Café, we offer a Pan-Indian menu that incorporates all of the wonderful ingredients that are indigenous to North Mexico as well as Central and South America. I combine them using traditional cooking methods, into a sort of New World Cuisine. I suppose you could call it Nuevo Native-American Cuisine or even Post-Modern Indigenous Cuisine. No matter what you call it, it's fabulous. There's such a bounty, such an amazing amount of foods that are indigenous to the Americas and wonderful legends go along with these foods. That's what my restaurant and my menu are all about. And of course, turkey has been around here for a long time. Turkey was actually one of only five domesticated animals in the new world at that time, so it plays an important role in my menu.
NTF: How do you currently menu turkey at your restaurant? Please address how and why you incorporate bold flavors into your recipes.
Loretta: The turkey figures very importantly on my menu. There are numerous turkey dishes but this presentation, the Pan Roasted Medallions of Turkey with Sage-Cornbread Dressing and Cranberry-Pinon Sauce, is an absolute favorite. Every time I try to take it off the menu, someone requests that it comes back, so it's there to stay. Turkey takes on the flavor so well. I also offer a wonderful Achiote Marinated Turkey Skewers that I grill and serve with a Spicy Peanut Dipping Sauce. Another special is the Turkey and Wild Mushroom Tamales with a Mole Sauce. You can actually do anything with turkey. It's just asking for wonderful flavors to wear as its mantle.
NTF: What beverage(s) would you pair with your Turkey with Cranberry-Pinon Sauce & Cornbread Sage Dressing? What beverages do you suggest pairing with other turkey dishes you menu?
Loretta: Anything and everything! This dish is great with a wonderful, dry white wine or a Pinot Grigio. I love it with a Chardonnay and I love it with a Pinot Noir. It just goes beautifully with Pinot Noir. I think this dish goes with most anything, but because you have so many flavors, including the tartness of the cranberry and the earthiness of the sage, I think I'd have to lean towards the Pinot Noir. For non-alcoholic beverages I would suggest cranberry juice or a non-alcoholic wine.
NTF: What's YOUR favorite way to eat turkey?
Loretta: Without a doubt, I can't ever wait for the big Thanksgiving dinner to be over because I want the leftovers. I love cold turkey sandwiches with Durkee sauce, a little bit of mayonnaise and a lot of fresh cracked black pepper. It's pretty good on white bread. That's the best part of Thanksgiving.
NTF: How do you use the web as a tool in your work?
Loretta: Three years ago I did not know the Internet from a hole in the wall and now it has become so indispensable, especially in my research. I am a budding food historian and ethnobotonist and I just can't seem to learn enough, quickly enough, about the foods of the Americas and its history. The Internet in an invaluable tool for this. And now, with all the food web sites, what's happening in the food world on the Internet is just amazing. Everything from research and instruction to menus and ordering on-line is available. It's absolutely astounding and I think we've only just begun to scratch the surface of the potential here in the food industry. It's pretty amazing.
NTF: Do you use the NTF web site as a resource? If so, how do you use it in your operation? Please describe other benefits of visiting www.eatturkey.com.
Loretta: I do indeed. In fact, I stumbled upon the National Turkey Federation web site and actually contacted them when I saw that there were a lot of other chefs doing dishes on eatturkey.com. I called and said, "Hey, did you know that this bird plays an important role in my menu because it is a Native American bird?" So, yes, I do use it as a resource. There are some wonderful recipes on www.eatturkey.com and I really like to see what my colleagues are doing as well. So I do tune in regularly.