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Original Superfood – The Native American Diet: A Nutritional Literacy Workshop & Demo, Part 2

Sean Sherman (Founder, The Sioux Chef)

Location: Great Hall B - AOCF

Date: Monday, February 25

Time: 9:30am - 10:15am

Pass Type: Art of Catering Food, Art of Catering Food Connect - Get your pass now!

Track: Art of Catering Food

Vault Recording: TBD

Foraging, food preservation, regional cuisine, eating locally and seasonally, food sourcing—these are trends sweeping U.S. professional kitchens, and embraced by consumers. Join Chef Sean Sherman for a cooking demonstration and tasting as he explains the foundation of the indigenous diet and applications in modern day kitchens, as well as how to understand Native American food systems: regional differences, usage of salt, wild game, cooking techniques, recipe access, and more. There is no “Joy of Native American Cooking,” but there is Sherman’s James Beard award-winning (2018) cookbook, The Sioux Chef’s Indigenous Kitchen, whose signature dishes avoid European imports such as wheat, dairy, and processed sugar. Food is the key to moving U.S. history forward and redefining North American cuisine. Prepare to learn how to move this conversation forward within your own region.

Note: This is part 2. The tasting will occur during this time.