Food for Thought
A popup culinary experience on native foods at Holy Moly Bar curated by Chef Ramon Shiloh
May 25th, 6-9pm
Join us at Holy Moly for an extraordinary evening curated by celebrated chef, author, and Indigenous food advocate Ramon Shiloh. Known for blending Native traditions with modern culinary storytelling, Chef Shiloh presents “Food for Thought” — a multi-course dining experience that honors the deep cultural roots of Indigenous cuisine across North America.
Menu Highlights
(Courses are fixed; no substitutions or modifications will be accommodated.)
Pre-Dinner Sip: FIREWATER
Yaupon tea paired with a crop organic artisanal vodka and Juniper Sticky Corn
Colonizers once labeled alcohol “firewater,” turning Native struggles into myth while ignoring the deeper harm of exploitation. Yet alcohol itself is neutral. Its power lies in how we relate to it.
Juniper Sticky Corn represents the warmth, excess, and influence of alcohol. Infused with medicinal juniper powder, it's paired with Yaupon tea, which is a sacred plant used by Southeastern Indigenous peoples for energy, purification, and ceremony. Together, they reflect two opposing philosophies: one of altered states, the other of natural order.
This dish ignites alcohol in flame, symbolizing transformation. Yaupon, once dismissed, is now rediscovered for its healing qualities. With vodka and Juniper Sticky Corn, I invite you to sip with intention, because every choice tells a story.
Contains alcohol, corn, and juniper
Course 1: Steamed Corn Masa
Heirloom corn masa steamed in banana leaf, served with root vegetable salad, foraged Pacific Northwest plants, and huckleberry Aleppo sauce
This dish bridges traditional and modern cornmeal preparations, honoring the purity of heirloom corn. Using Masienda’s heirloom corn, I aim to highlight the importance of sourcing non-GMO ingredients and respecting Mexico’s long-standing commitment to preserving this staple.
Steaming the corn masa in banana leaf reflects Mesoamerican traditions, while incorporating Pacific Northwest ingredients. This cross-cultural dish celebrates tradition, embraces diversity, and acknowledges the contributions of immigrants in shaping our food culture.
By using this product, I support smallholder farmers in Mexico, especially in Oaxaca. The birthplace of corn.
Contains corn
Course 2: Buffalo — The 1800s
Coffee-rubbed braised bison with whipped sage white beans, sweet potato purée, root vegetables, hominy, and a bison tallow–molasses gravy
Buffalo once defined life on the Plains. In 1800, 40 million roamed west of the Mississippi; by 1990, only 39 remained in Yellowstone. The near eradication of the bison was an attack on Indigenous life itself. Yet, in the past 30 years, restoration efforts have brought their numbers back, offering Native people a profound symbol of resilience and gratitude.
This dish is crafted with intention with each ingredient honoring the bison’s journey and the history it carries. This dish is a tribute to the deep cultural and spiritual significance of this powerful animal.
Course 3: Lifecycle of Salmon & Fried Clams
Cedar-smoked salmon with fried clams, roe, citrus lettuce, squash purée, berries, toasted hazelnuts, and fresh dill chimichurri
From the silent embrace of the gravel, where fragile eggs pulse with the promise of life, to the pull of the ocean’s depths, the salmon journeys through transformation, each stage a testament to resilience and fate. In their final stage, they surrender to the river that once cradled them, their fading bodies nourishing the waters, ensuring that from death, life will rise again.
This dish embodies the heart of the Pacific Northwest, where the cedar smoke weaves into the salmon’s flesh, repeating the ancestral fires that have long honored its return. The crisp bite of fried clams layered over the tender wood-kissed salmon deepens the story where land and sea entwined, a feast natural of migration, memory, and the endless cycle of renewal.
Contains shellfish, fish, nuts
Dessert Course: Native Flapjacks — The Cycle of Life
Sweet potato & wild rice pancakes with ancho-chile blueberry sauce, fried sage, and charred herbed cultured butter
This dish represents the 24-hour cycle of life and the transition from youth to elderhood. The golden pancake symbolizes the rising sun, bringing warmth and renewal. Smoked bacon honors the four-legged relatives that walk with us. Wild rice, a sacred gift from the land/water, represents the resilience of the plant nation. Blueberry sauce reflects the mystery of night, and the lessons found in darkness. Lastly, the charred butter, infused with herbs, embodies the wisdom of the moon, by guiding us through time and transformation.
Contains dairy, eggs
Please Note: This is a fixed, curated menu with no substitutions or modifications allowed. Due to the nature of the event and the cultural integrity of each dish, we are unable to accommodate dietary changes or preferences. If you have food allergies or sensitivities, please review the ingredients carefully before attending.
For those passionate about culture, cuisine, and storytelling, this will be a one-night-only immersive culinary journey not to be missed.
Price: $120 +tax
About Ramon Shiloh
Ramon Shiloh (Mvskoke, Cherokee, Filipino, African American) is an award-winning author, illustrator, multicultural chef, and advocate for Indigenous youth. Based in Portland, Oregon, he blends storytelling, art, and food to promote cultural identity, wellness, and empowerment in Native communities.
Raised in South Bay, California, within the activist circles shaped by the Occupation of Alcatraz, Shiloh was inspired by his mother, June Legrand ‘Sukuybtet’; a storyteller, educator, and social activist, whose teachings continue to guide his work in cultural preservation and education.
For nearly 30 years, he has mentored Indigenous youth through programs like Red Eagle Soaring, Clear Sky Native Youth Council, and the Eastside Native American Education Program. His mission centers on revitalizing Indigenous food knowledge and nurturing healthy connections to heritage.
In 2018, Shiloh presented a Chef’s Table at the Smithsonian’s National Museum of the American Indian, spotlighting Indigenous cuisine. His creative projects include curating planetarium shows for OMSI and De Anza College and documenting international performances for artist Dwele’s 2009 tour.
Currently, he is developing two major works: Invisible Ingredients-Well Documented: A Storytelling Indigenous Cookbook of Tragedy, Truth, and Taste (2026), and Star Stories for Little Dreamers (2027), a constellation graphic novel for children, families, and star lovers everywhere.
