Sean sherman recipes

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Decolonizing Our Diet: Sioux Chef | Cultural Survival Sean Sherman Recipes, Decolonized Thanksgiving, Amaranth Crackers, Indigenous Cooking, Apple Soup Recipes, Squash And Apple Soup, Cumin Recipes, Duck Food, Fresh Cranberry Sauce

Chef Sean Sherman (Oglala Lakota) is working to draw attention to the cuisine of America’s Indigenous cultures and reclaim Indigenous food knowledge. After mastering European dishes in restaurants across Minneapolis, Sherman shifted his focus to the recipes of his ancestors and embraced the budding Indigenous food movement. In 2014 Sherman founded a catering company, Sioux Chef, specializing in Indigenous foods that eliminate the use of European ingredients.

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Sioux Recipes, Braised Beans, Native Recipes, North American Food, White Bean Spread, Cultural Food, Native American Food, Sioux Indian, Cooking Stuff

These truly American recipes make for party hits. When one thinks of modern cuisine, invariably thoughts lead to images of preciously plated micro everything, a lot of empty plate space, and tweezers — so many tweezers. When one thinks of Native American food, invariably thoughts lead to images of fry bread and Indian tacos. As Sean Sherman and The Sioux Chef show us in The Sioux Chef’s Indigenous Kitchen, that’s not always the case. Here are but two examples. Smoked Whitefish and White Bean…

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Lakota Chef, author, and Indigenous cuisine advocate Sean Sherman’s recipe for Hunter’s Stew exclusively uses ingredients indigenous to North America, including crushed juniper berries in lieu of black pepper, and lemony staghorn sumac. The recipe comes from his cookbook, "The Sioux Chef's Indigenous Kitchen", winner of the 2018 James Beard Award for Best American Cookbook. CC: @TheSiouxChefMN Sioux Chef Recipes, Sioux Recipes, Sean Sherman Recipes, Indigenous Cooking, Indigenous Recipes, Native Recipes, Sumac Recipes, Hunters Stew, Staghorn Sumac

Lakota Chef, author, and Indigenous cuisine advocate Sean Sherman’s recipe for Hunter’s Stew exclusively uses ingredients indigenous to North America, including crushed juniper berries in lieu of black pepper, and lemony staghorn sumac. The recipe comes from his cookbook, "The Sioux Chef's Indigenous Kitchen", winner of the 2018 James Beard Award for Best American Cookbook. CC: @TheSiouxChefMN

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