Please join Laura Waterman Wittstock and Roy Taylor on Wednesday, February 18, 2015 from 9 am to 10 am as they talk with Sean Sherman, the Sioux Chef. He and other local artists of Native cuisine will be featured Feb. 19 at the North Coast Nosh, in a tribute to American Indian food at the Minnesota History Center, sponsored by Heavy Table online magazine. The event includes a collection of culinary artifacts from the History Center and an exhibit of the work of George Morrison, an Ojibwe artist. We will talk about the event and other work Sherman is doing to bring back the world of pre-frybread Native cooking.
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 recreating 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.