Feasting at the Grinding Stone:
A Celebration of Indigenous Food, Story and Song amongst the Yuba Watershed
Friends and Neighbors…
we are truly blessed to be given the opportunity to be educated, inspired and feasted by
national press favorite The Sioux Chef, Sean Sherman, Oglala Lakota
in collaboration with Living Wild, Sierra Seeds and Ladyapples
5 exquisite courses working with all pre-contact Native American foods
combining traditional techniques with unique and gourmet preparations
awakening the senses and offering ways to honor those whose sacred lands we inhabit
accompanied by
Nisenan Story and Songs from Shelly Covert
and
Poetic offering from Eve Bradford
on April 23rd, 6-9pm
Hosted at a beautiful private residence in Nevada City
~Location to be revealed upon ticket purchase~
Limited seating at $100/pp
proceeds are a benefit for Sierra Seeds
tickets available here: http://sierraseeds.org/
any questions or for more info please email [email protected]
there will also be a very limited capacity hands-on cooking class April 22nd
applying traditional Native American techniques and knowledge
more info 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.
