Pan-Seared Salmon with Chef Robert Kinneen
name: label: Collection Creator
content: Smithsonian Institution. Center for Folklife and Cultural Heritage
setName: label: See more items in
content: Smithsonian Folklife Festival records: 2024 Smithsonian Folklife Festival
label: See more items in
content: Smithsonian Folklife Festival records: 2024 Smithsonian Folklife Festival / Series 3: Audio
physdesc: label: Extent
content: 1 Sound recording
unitdate: label: Date
content: 2024 June 26
dataSource: label: Archival Repository
content: Ralph Rinzler Folklife Archives and Collections
identifier: label: Identifier
content: CFCH.SFF.2024, Item SFF2024_0626_IVA_Foodways_0004
objectType: label: Type
content: Archival materials
label: Type
content: Sound recordings
altformavail: label: Existence and Location of Copies
content: Listening copy available
scopecontent: label: Scope and Contents
content: Jahaira Galvan (Presenter); Robert Kineen (Chef, Tlingit) Chef Robert Kinneen (Tlingit), based in North Carolina and raised in Alaska, prepares a pan-seared salmon with kombu and foraged vinaigrette. Chef Kinneen will use and discuss this use of foraged ingredients such as cedar boughs, spruce tips, and rosehips.