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The Westmoreland Hosts Chef Sean Sherman
 The Westmoreland Museum of American Art is hosting two events on May 31 and June 1 with internationally renowned culinary leader Chef Sean Sherman, founder of the company “The Sioux Chef" and author of the “The Sioux Chef’s Indigenous Kitchen.”
Chef Sean Sherman, Oglala Lakota, born in Pine Ridge, South Dakota, has been cooking across the US and Mexico for more than 30 years, and has become renowned nationally and internationally in the culinary movement of indigenous foods. His main focus has been on the revitalization and evolution of indigenous foods systems throughout North America. 
In 2014, he opened the business titled ‘The Sioux Chef’ as a caterer and food educator in the Minneapolis/Saint Paul area. Together with his wife and business partner, Dana Thompson, they designed and opened the Tatanka Truck, which featured pre-contact foods of the Dakota and Minnesota territories. 
Sherman’s first book “The Sioux Chef’s Indigenous Kitchen” was awarded the James Beard medal for Best American Cookbook for 2018 and was chosen one of the top ten cookbooks of 2017 by the LA Times, San Francisco Chronicle as well as the Smithsonian Magazine. 
The Westmoreland is hosting “Dinner with Chef Sean: Reclaiming American Food” on June 1 at the museum. The dinner will be from 6:00pm to 9:00pm and be accompanied by a presentation from Sherman who will discuss Native American farming techniques, wild food usage and harvesting, cooking techniques and native cultural history.Chef Sean created a special four course menu for the event:
1: Pine + White Bean – Cedar Stewed Turkey – Squash Broth – Dried Ramps
2: Cranberry Stuffed Quail – Wild Rice Cake – Fiddle Heads – Wild Mustard Puree
3: Smoked Lake Trout – Roasted Sunchoke – Nixtamalized Corn Cake – Paw Paw Sauce
– Corn Shoots
4: Sunflower Tart – Smoked Berries – Parched Corn + Maple Brittle
Tickets for the dinner are $50.00 for members of the museum and $60.00 for nonmembers and a cash bar. Seats can be purchased at showclix.com/event/dinner-with-chef-sean-sherman
The Westmoreland, in partnership with the August Wilson Cultural Center, is also presenting a talk, “The (R)evolution of Indigenous Food of North America” with Sean Sherman on May 31, at the August Wilson Cultural Center. Tickets for this talk are $30 for members and $38.75 for nonmembers, and can be purchased at showclix.com/event/the-revolution-of-indigenous-food-systems

These culinary experiences with Chef Sean Sherman are part of the current collection of programming centered around the featured exhibitions, “The Outsiders Gaze” and "Mingled Visions: The Photographs of Edward S. Curtis and Will Wilson," which explores the role of artists in creating and reinforcing stereotypes of Native Americans and serves as a way to highlight Native American cultures today.

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