On Wednesday, July 20th we are welcoming Chef Sean Sherman and his team from The Sioux Chef back to the lodge kitchen. At the Dinner of the Berry Moon, Chef Sean will be featuring a unique multiple course dinner of indigenous, Native American foods. Last summer at the lodge, we were awed by Sean’s unique talent of preparing indigenous foods at his Dinner of the Chokecherry Moon.
During the height of the summer growing season we will be celebrating the cuisine of the forebears of the northern plains and their immense pantry of readily available foods. Expect to see a beautiful and modern interpretation of traditional Native American foods as well as fascinating presentations about the indigenous foods of this place we call home.
VISION – maštíŋčala
smoked rabbit • steamed wild rice + corn • wild berry jus • wild greens
RIVER – hogán
seared walleye • maple + corn broth • sorrel puree • dried apple
PRAIRIE – ptéȟčaka
cedar braised bison ribs • sun choke mash • rosehip jus • wild greens
FOREST – maǧáksiča
smoked duck wasna: dried duck • dried cherry • puffed wild rice • amaranth cracker • amaranth leaf
HARVEST – wagmíza
roasted corn + honey sorbet • sunflower crisp • raspberry sauce • wild mint
Click HERE to see photos from last summer’s dinner with The Sioux Chef.
Indigenous Foods Retreat (separate event)
Chef Sean is holding his first Indigenous Foods Retreat at Coteau des Prairies Lodge July 17-21st which culminates with the Dinner of the Berry Moon on July 20th. Sean and his class will be foraging the coteau for native plants to incorporate in the dinner for a truly local indigenous food experience. Retreat guests have the option to assist Chef Sean with the dinner or dine as a guest. For more information about the Indigenous Foods Retreat and to register, click here. We still have a few openings available.
About the Chef
Chef Sean Sherman, Oglala Lakota, born in Pine Ridge, SD, has been cooking in MN, SD & MT for the last 27 years. In the last few years, his main culinary focus has been on the revitalizing indigenous foods systems in a modern culinary context. Sean has studied on his own extensively to determine the foundations of these food systems which include the knowledge of Native American farming techniques, wild food usage and harvesting, land stewardship, salt and sugar making, hunting and fishing, food preservation, Native American migrational histories, elemental cooking techniques, and Native culture and history in general to gain a full understanding of bringing back a sense of Native American cuisine to today’s world. In 2014, he opened the business titled, The Sioux Chef as a caterer and food educator to the Minneapolis/Saint Paul area. In 2015 in partnership with the Little Earth Community of United Tribes in Minneapolis, he and his business partner Dana Thompson designed and opened the Tatanka Truck, which features pre-contact foods of the Dakota and Minnesota territories. Chef Sean and his vision of modern indigenous foods have been featured in many articles and radio shows, along with dinners at the James Beard Foundation in Milan and also Slow Foods Indigenous Terra Madre in India. The Sioux Chef team continues with their mission statement to help educate and make indigenous foods more accessible to as many communities as possible.
The Sioux Chef just announced plans for a future indigenous foods restaurant in Minneapolis. They will soon be launching a Kickstarter campaign to help fund the endeavor. Visit their website for more information.
The event is on Wednesday, July 20th at Coteau des Prairies Lodge. Everyone is welcome, but space is limited and meals are available by reservation only. The price is $75 per person which includes a multiple course gourmet meal and informational presentations about indigenous Native American foods by Chef Sean Sherman. Suggested pairings of wine and beer will be available at the bar. Water and coffee will be provided. Doors open at 4pm, guests are welcome to come early, tour the lodge and enjoy refreshments served at the bar. When you arrive at the lodge, sign your party in with our hostess. Guests will be seated for the meal promptly at 6pm.
For reservations, fill out the online form below or call 701-680-1175
Because we have limited space available, we kindly request advanced notice if you must cancel your reservation or reduce your party size so we can make room for other guests. Thank you.
You will receive confirmation of your reservation within 24 hours.