Kemah’s Chef David Skinner Secures James Beard Nomination Chef David Skinner, well-known for Eculent, earned his first nomination for the James Beard Best Chef Texas award in January of 2025. After a public nomination invitational, The James Beard Foundation's large subcommittee hand-selected the thirty nominees for Best Chef in all of Texas. The finalists will be announced in March, and the winners will be crowned in Chicago on June 16th. While Skinner is excited about the accolade, he maintains his focus on creating a history lesson for his guests' palette. “There’s no place like Ishtia in the world,” Skinner says. “We take these native flavors and present them in a way that is both elevated and deeply connected to history. Many don’t realize that ingredients like tomatoes, onions, garlic, chocolate, and vanilla all originated from the Americas and have entirely shaped cuisines worldwide.” What will guests find on his tasting menu? Plates including bison, venison, elk, pheasant, quail, and squab -- and ingredients from indigenous farms like the three-sister staples (heirloom squash, beans, maize) as well as rice, seaweeds, flowers, and chilies, which promise a re-introduction to once-called "New World" flavors. “We do 15 to 20 courses for dinner,” Skinner said. Guests can also explore Ishtia’s “Wall of Indigenous Ingredients,” showcasing a vast array of native foods presented in a jar and situated atop cabinets along the restaurant walls. “People often ask, ‘Where does this come from?’” Skinner said. “We want them to see the product before the finished dish, to appreciate the history behind every bite.” While no precise database on the amount of fine dining Native American restaurants in the United States exists, Skinner is aware about the lack of a recognition of Native American cuisine by the average American. He is committed to taking the cuisine beyond fry bread and Indian tacos as the main point of reference. As common is the answer, for Skinner, the greatest reward isn’t the awards (or nominations) — it’s the reactions of his guests. “Hearing them whisper about wanting to make the dish at home, that’s what makes it worth it,” he said. “Of course, I usually tell them, 'here’s how you can try.’” While Ishtia has attracted food lovers from across the globe, Skinner hopes to see more local residents embrace the experience. “If you’re unsure about Native American cuisine, give us a call,” he noted. “We’ll walk you through the courses. The menu is on our website in both Choctaw and English, so you can see what’s in each dish.” As Ishtia challenges perceptions and commends Indigenous culinary traditions, Skinner hopes his work will inspire a greater appreciation for Native American contributions to global cuisine. “If you love Italian or Mexican food, chances are you’ll love this too—because the ingredients that make those cuisines great came from here.”

Posted by i45NOW Staff Report at 2025-02-06 17:08:14 UTC