Registration now closed

Book Discussion: "The Sioux Chef's Indigenous Kitchen" by Beth Dooley and Sean Sherman

We will discuss a variety of recipes, cooking tips, and dive into the delightful world of food. Joining us is Chef Kenneth Clay, who will showcase a few recipes from the book and offer a tasting experience.

About Chef Kenneth Clay:

He began his culinary career shortly after high school, landing his first job on Capitol Hill. After completing culinary school where he trained with the late French chef Jean-Louis Palladin, he became an Executive Chef working at Hotels and Restaurants throughout the Washington D.C and Maryland region. He embarked on a career with Clyde’s Restaurant Group where he was able to showcase his culinary skills for 21 years. As a culinary instructor, he began teaching classes at local culinary schools and with Howard County Parks and Recreation, Prince Georges County, Fairfax County School Systems, and Prince George’s County Memorial Library.

He was the featured chef on the Holland America’s Westerdam Caribbean Cruise Line, and he has been featured on local TV networks such as CBS, NBC, Fox, local newspapers, The Washington Post, The Baltimore Sun and Radio stations,  WHUR and WBAL and chosen to be a Guest Panelist at the University of Maryland’s “Creative Dialogue Series” Writing and Celebrating in the African American Tradition. 

About the book:

Here is real food: indigenous American fruits and vegetables, wild and foraged grains, game, and fish. Locally sourced, seasonal, "clean" ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef's Indigenous Kitchen, he shares his approach to creating boldly seasoned foods that are vibrant and healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare - no fry bread or Indian tacos here - and uses no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef's healthy plates embrace venison and rabbit, river and lake trout, duck, quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his recipes include Cedar-Braised Bison, Griddled Wild Rice Cakes, Amaranth Crackers with Smoked White Bean Paste, Three Sisters Salad, Deviled Duck Eggs, Smoked Turkey Soup, Roasted Corn Sorbet, and Hazelnut-Maple Bites. The Sioux Chef's Indigenous Kitchen is a rich education in and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders. -From the Catalog

Find the book in our collection here.