The Sioux Chef, a company focused on traditional indigenous foods of North America, are hosting a pop-up dinner in honour of the changing leaves of Fall (Autumn) on 10 September.
The dinner, which will be held at the Mothership Coffee & Commons in Rapid City, South Dakota, is the food of the Lakota, eliminating all colonial ingredients.
The menu will use available ingredients found in the Black Hills area of South Dakota. A typical menu may include dishes such as smoked elk with chaga; crab apple broth with smoke trout; pine braised bison white plum sauce and white sage; and a berry tartlet wth sun seed and rosehip.
The dining experience, which costs $70 per head, is the creation of chef Sean Sherman. A member of the Oglala Lakota tribe, born in Pine Ridge, in recent times the chef has made his main culinary focus, on the “pre-reservation” indigenous knowledge of wild and traditionally cultivated food history, flavour, and culinary technique.
Sean Sherman’s gourmet creations exist to put Native American Cuisine on menus and to re-educate the American palette to a culinary culture long buried and often inaccessible.
Through documentation and experimentation with wild and indigenous flavours and recreating and utilising “ancient pantry” items, chef Sean Sherman has been providing tastebuds with his culinary example of modern and traditional Native American foods of the Dakota, Laokta and Ojibwe.
The Sioux Chef was founded by Sean Sherman. It is co-owned by musician Dana Thompson, a lineal descendant of the Wahpeton-Sisseton and Mdewakanton Dakota tribes.
Sean Sherman says: “We [The Sioux Chef] are a team of Anishinaabe, Mdewakanton Dakota, Navajo, Northern Cheyenne, Oglala Lakota, Wahpeton-Sisseton Dakota and are ever growing. We are chefs, ethnobotanists, food preservationists, adventurers, foragers, caterers, event planners, artists, musicians, food truckers and food lovers.
“We are committed to revitalizing Native American Cuisine and in the process we are re-identifying North American Cuisine and reclaiming an important culinary culture long buried and often inaccessible.”
Sean Sherman has co-written a cookbook with Beth Dooley, entitled The Sioux Chef’s Indigenous Kitchen, due out in October. The Sioux Chef’s Indigenous Kitchen features healthful plates that embrace venison, duck, blueberries, sage, amaranth, and abundant wildflowers. It is available for pre-order now.
The Sioux Chef is in the process of setting up a restaurant, Indigenous Kitchen.
Rosa Medea is Life & Soul Magazine’s Chief. She is a writer who specialises in sustainable lifestyle and living, wellbeing, and entertainments. Rosa also works as a psychic, counsellor, intuitive reader and spiritual life coach helping people to become who they truly are and manifest their heart & soul’s desires into their lives: www.rosalindmedea.com