‘The Sioux Chef’ plans two museum culinary events | TribLIVE.com
Art & Museums

‘The Sioux Chef’ plans two museum culinary events

Mary Pickels
1150378_web1_gtr-fd-siouxchef1-051319
Facebook | The Westmoreland Museum of American Art
"The Sioux Chef," Sean Sherman, will present two events hosted by The Westmoreland Museum of American Art.

The Westmoreland Museum of American Art will present two events with internationally renowned culinary leader Chef Sean Sherman, founder of the company “The Sioux Chef” and author of “The Sioux Chef’s Indigenous Kitchen.”

The book earned a James Beard medal for Best American Cookbook for 2018.

These culinary experiences are part of the museum’s current collection of programming centered around the featured exhibition, “Mingled Visions: The Photographs of Edward S. Curtis and Will Wilson.”

The exhibit explores the role of artists in creating and reinforcing stereotypes of Native Americans and serves as a way to highlight Native American cultures today, according to the museum.

“Dinner with Chef Sean Sherman: Reclaiming Native American Food,” will be held 6-9 p.m. June 1 at the museum, 221 N. Main St., Greensburg.

Dinner and discussion will focus on Native American cuisine sourced and foraged from local farmers and land. The Sioux Chef team, Anishinaabe, Mdewakanton Dakota, Navajo, Northern Cheyenne, Oglala Lakota and Wahpeton Sisseton Dakota members, are committed to revitalizing Native American cuisine.

Sherman will discuss Native American farming techniques, wild food usage and harvesting, cooking techniques and native cultural history.

The evening’s menu includes pine and white bean, cedar stewed turkey, squash broth and dried ramps; cranberry stuffed quail, wild rice cake, fiddle heads and wild mustard puree; smoked lake trout, roasted sunchoke, nixtamalized corn cake, paw paw sauce, corn shoots; sunflower tart, smoked berries, parched corn and maple brittle.

Tickets are $50.

Details: showclix.com

Event at August Wilson African American Cultural Center

From 7:30-9 p.m. May 31, Sherman will present “The (R)evolution of Indigenous Food of North America at the August Wilson African American Cultural Center, 980 Liberty Ave., Pittsburgh.

Sherman opened the business “The Sioux Chef” as a caterer and food educator in the Minneapolis/St. Paul area in 2014 with his wife, Dana Thompson. Together, they designed and opened the Tatanka Truck, featuring pre-European contact foods of the Dakota and Minnesota territories.

Tickets for this event are $38.75.

Details: 888-718-4253 or showclix.com

Mary Pickels is a Tribune-Review staff writer. You can contact Mary at 724-836-5401, [email protected] or via Twitter .

Categories: Lifestyles | Food Drink | Museums
TribLIVE commenting policy

You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.