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Sean Sherman the founder of The Sioux Chef, a company devoted to Indigenous foods, created recipes to showcase tribal diversity across the lower 48 states. “Growing up on the Pine Ridge Indian Reservation in the 1970s, I ran wild with my cousins through my grandparents’ cattle ranch, over the hot, sandy South Dakota land of burrs and paddle cactus, hiding in the sparse grasses and rolling hills. We raced over the open plains, and through shelter belts of tall elm trees, the air full of dust and sagebrush. Our dogs chased prairie dogs, pheasants, grouse and antelope, and alerted us to rattlesnakes and jack rabbits.”

We will use his recipes and serve crawfish and shrimp pot with spiced sweet potatoes, seared salmon with crushed blackberries and seaweed, bison pot roast with hominy and finish with chia pudding with berries and popped amaranth. We will taste American whites and reds.

This class meets on the main level in the Education Wing.
Tickets: $70.00 Non-Member/$65.00 Member

Our cooking classes are held in our commercial kitchen. You will be seated at a counter on countertop stools, so please wear comfortable clothing. Layers are best, the temperature fluctuates often.