Native American Restaurant & Kitchen Garden

Inspired by executive chef’s Sean Sherman’s OWAMNI fine dining establishment in Minneapolis (https://owamni.com/), the Native American restaurant aims to be destination dining on a par with other high quality and innovative establishments that Los Angeles is known for.
The restaurant (and event space) will be housed in the western 2/3rds of a stunningly beautiful pavilion with a terrace overlooking an expansive kitchen garden and Lake Balboa, and the Santa Monica Mountains in the background.
Using produce grown in the kitchen and foraging gardens, the restaurant will be a not-for-profit business controlled and managed by members of the Indigenous Tribes and communities whose ancestors lived in the Greater Los Angeles area in pre-colonial times, with support from and trained by established Indigenous chefs, including Chef Dr. Claudia Serrato and Sean Sherman’s North American Traditional Indigenous Food Systems.
Its menu will be a “taste of place” – reflecting the rich bounty of the Sepulveda Basin in pre-colonial times.
Community objectives include:

Raise awareness of the pre-colonial historical narrative of local Native Americans and their way of life as a model for modern sustainability.
Provide low-cost nutritious take-out meals from the restaurant and produce from the kitchen garden for the local community.

The restaurant and adjacent event space can be planned to accommodate special events and catering.
The pavilion hosting the Studies Center and Restaurant is an attractive prospect for a naming rights funder.