Minnesota's Sioux Chef team will be featured in three dinners across the state over the next few weeks.
The Sioux Chef is the work of Chef Sean Sherman, who is Oglala Lakota from the Pine Ridge Reservation. He opened the Tatanka Truck – a food truck that features “pre-contact foods of the Dakota and Minnesota territories” – in 2015.
But first will come these three dinners.
The first one is a pop-up dinner featuring another indigenous chef set for Minneapolis' Uptown neighborhood on Feb. 7.
It'll be a partnership with Chef Karlos Baca of Colorado, who founded Taste of Native Cuisine and worked his way up to be executive chef at Dunton Hot Spring resort.
At the dinner, he and Sherman "will blend the wild flavors of the Dine and Ute tribes with the Dakota and Anishinaabe!" the announcement says. Here's the menu:
It'll be followed by a dinner in Bemidji Feb. 10, to help kick off the inaugural dinner for the Bemidji State University American Indian Resource Center for the benefit of Native Students
It'll' be three courses, and includes caramelized rabbit with rehydrated forest mushroom, cedar smoked turkey with spaghetti squash, and bruleed maple and squash "pudding."
You can reserve a seat by emailing email@example.com, or calling 218-755-4210
And on Feb. 13 in Duluth, they'll team with Honor The Earth to help raise funds to support anti-pipeline efforts on indigenous territories.
It'll be a Feast of Namebinigiizis, or Feast of the Sucker Moon – a four-course indigenous feast, prepared using traditional methods. It will be themed to the current moon of the Anishinaabe calendar, Namebinigiizis, Sucker Moon, the event says.