Events / Dinner

The Sioux Chef

Fri, October 27, 2017

7:00 PM
The Beard House
Member Price: $135 Public Price: $175 Phone: 212.627.2308
Cancellation and Food Allergy Policy


Sean Sherman


Oglala Lakota chef Sean Sherman spends most of his days touring the globe on his mission to teach the public about Native American foodways and traditions. To celebrate the release of his new cookbook, Sherman has developed a mouthwatering Beard House menu exploring the indigenous foods of Manhattan.

Click here to see photos from this event.


Hors d’Oeuvre

Corn > Duck Livers with Blue Corn Crisps and Apples

Bean > Potato Bean Spread with Smoked Scallops and Dried Ramps

Squash > Pumpkin–Sunflower Fritters with Wild Plum and Sorrel

Descendant Cider Co. Dry New World Heritage Cider


Èhsàk > Qhahog with Smoked-and-Dried Crayfish, Sea Lettuce, and Rosehip Oil

Gamling & McDuck Chenin Blanc 2012

Kshitay > Acorn–Hominy Dumpling with Nasturtium, Crab Apple Broth, and Dried Wild Onion

The Red Hook Winery Mattebella Chardonnay 2014

Ahtuhweyòk > Smoked Venison Leg with Red Cranberry Bean Cracker, Dried Strawberry, and Hyssop

Gamling & McDuck Cabernet Franc 2013

Chëmàmsàk > Dried Rabbit with Buffalo Creek Hubbard Squash, Toasted Hickory Nut, and Pawpaw

The Red Hook Winery Macari Vineyard Merlot 2014

Chuskënàpòna > Maple Red Corn Pudding with Nixtmalized Red Corn, Hickory, Crispy Corn Silk, Burnt Maple Sugar, and Corn Shoots

Descendant Cider Co. Wilderness Heritage Cider

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