Cooking from the Indigenous Kitchen
A hands on cooking class/culinary adventure applying traditional Native American techniques and knowledge,
working with pre-contact indigenous foods in modern context.
Taught by the Sioux Chef, Sean Sherman, Oglala Lokota
in collaboration with Living Wild, Sierra Seeds and Ladyapples
This is a truly unique opportunity to learn directly from this activist and rising culinary star, in an intimate and interactive environment.
Featuring:
~ Speaking presentation about what Sean has learned through ethnobotany and anthropological research, exploring Native American food systems, the foundations of indigenous diet and the application in modern kitchens
~ Moving into practice recipes utilizing traditional Native American techniques in modern cooking
~ Hands on work with food directly guided by Sean
~ Sharing the delicious fruits of our labors together to close the class
April 22nd, 5:30-7:30pm
very limited capacity: $50 per person
Hosted at a beautiful private residence in Nevada City
~Location to be revealed upon ticket purchase~
Tickets available here: http://sierraseeds.org/
any questions or for more info please email [email protected]
There will also be a limited seating 5 course feast on April 23rd
prepared by the Sioux Chef, Sean Sherman
celebrating Indigenous food, story and song amongst the Yuba Watershed
more info and tickets here: http://sierraseeds.org/
Chef Sean Sherman, Oglala Lakota, born in Pine Ridge, SD, has been cooking in MN, SD & MT for the last 27 years. In the last few years, his main culinary focus has been on the “pre-reservation” indigenous knowledge of wild and traditionally cultivated food history, flavor, and culinary technique. His studies have taken him to the Crow tribes of the Bighorn and Beartooth Mountain Ranges in Wyoming and Montana, to his native Lakota plains in the Dakotas, to the Ojibwe & Dakota forests & lake region throughout Minnesota and Wisconsin. Through documentation and experimentation with wild and indigenous flavor profiles and re-creating and utilizing “ancient pantry” items, Chef Sherman has been readying his own concept of Modern & Traditional Native American Foods of the Dakota, Lakota & Ojibwe to bring to the public. He opened his business titled, “The Sioux Chef” in September of 2014 and has been acting as a caterer and food educator to the Minneapolis/Saint Paul area. He’s been able to source locally, and organically, and using many regionally Native run businesses to bring the flavors of these traditional foods to Minnesota region.
