Join Chef Sean Sherman, the Ogalala Lakota chef and founder of The Sioux Chef, for a series of cooking demonstrations based on his new book “The Sioux Chef’s Indigenous Kitchen,” an introduction to the modern indigenous cuisine of the Dakota and Minnesota territories. 30-minute demos will take place at 12:30 pm and 2 pm.
In his cooking, Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers.
Chef Sean Sherman was born in Pine Ridge, South Dakota, and has been cooking in Minnesota, South Dakota, and Montana for the past 27 years. He works as a caterer and food educator across the country through his business, The Sioux Chef, based in South Minneapolis. He has earned plaudits and profiles in such venues as National Public Radio, Guardian UK, Saveur, and the New York Times.