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.
Event at August Wilson African American Cultural Center
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