Sean Sherman, the Sioux Chef, will be hosting a cooking class on Tuesday, March 1st from 2 to 5 pm in Hannon Hall 182. Sean will guide the class with hands-on instruction while cooking a recipe out of his award-winning cookbook, The Sioux Chef's Indigenous Kitchen.
Whether you are a beginner, expert, or simply curious, you’ll have the opportunity to learn about Native American Cuisines, the process of re-identifying North American Cuisine, how to identify, gather, cultivate and prepare indigenous foods, and the importance of reclaiming this important culinary culture long-buried and often inaccessible. Classes are taught both demonstration-style and hands-on with samples of the food prepared. Each participant will also receive an autographed copy of Sean's cookbook.
'The Sioux Chef’s Indigenous Kitchen is a rich education and delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.'
Slots for this class will go quickly and are highly sought after. If you sign up and cannot attend please cancel your registration so others can attend.
PLEASE MARK YOUR CALENDARS: Sean will be giving a presentation on Monday, February 28th in Norm Asbornson's Inspiration Hall. The evening will start at 6:30 pm with Indigenous Hors d'oeuvres followed by a 7 pm presentation.
ABOUT Sean Sherman: Founder / CEO Chef
Sean Sherman, Oglala Lakota, born in Pine Ridge, SD, has been cooking across the US and World for the last 30 years. His main culinary focus has been on the revitalization and awareness of indigenous foods systems in a modern culinary context. Sean has studied on his own extensively to determine the foundations of these food systems which include the knowledge of Native American farming techniques, wild food usage and harvesting, land stewardship, salt and sugar making, hunting and fishing, food preservation, Native American migrational histories, elemental cooking techniques, and Native culture and history in general to gain a full understanding of bringing back a sense of Native American cuisine to today’s world.
In 2014, he opened the business titled The Sioux Chef as a caterer and food educator to the Minneapolis/Saint Paul area. In 2015 in partnership with the Little Earth Community of United Tribes in Minneapolis, he also helped to design and open the Tatanka Truck food truck, which featured pre-contact foods of the Dakota and Minnesota territories. Chef Sean and his vision of modern indigenous foods have been featured in numerous articles and radio shows, along with dinners at the James Beard House in Manhattan and Milan, along with teaching and sharing his knowledge to gatherings and crowds at Yale, the Culinary Institute of America, the United Nations, and many more.
Sean has been the recipient of a 2015 First Peoples Fund Fellowship, 2018 Bush Foundation Fellowship, National Center’s 2018 First American Entrepreneurship Award, 2018 James Beard Award for Best American Cookbook, and a 2019 James Beard Leadership Award.
The Sioux Chef team works to make indigenous foods more accessible to as many communities as possible. To open opportunities for more people to learn about Native cuisine and develop food enterprises in their tribal communities, we founded the nonprofit North American Traditional Indigenous Food Systems (NATIFS) and are working to launch the first Indigenous Food Lab restaurant and training center in Minneapolis.
If you have any questions, please contact the event administrator at jpalin@montana.edu or by phone at 4069946654.