2023 JULIA CHILD AWARD RECIPIENT
Sean Sherman
Celebrate the 2023 recipient of the Julia Child Award—nationally- acclaimed chef Sean Sherman—an award-winning cookbook author, activist and founder of the North American Traditional Indigenous Food Systems (NATIFS).
Presented by The Julia Child Foundation
for Gastronomy and the Culinary Arts in association with the Smithsonian’s National Museum of American History, the 9th Annual Julia Child Award Gala will be held on Tuesday, October 24, at The Depot’s Grand Hall in Minneapolis, Minn.
The deadline to buy tickets is October 15, 2023
October 24, 2023
COCKTAILS: 6:30 to 7pm
DINNER AND AWARD: 7 to 10pm
Menu curated by Sean Sherman and prepared by NATIFS
Wines from Native American vintners
Individual Tickets: $400
CO-HOSTS
Megan O’Hara and R.T. Rybak, President & CEO
of the Minneapolis Foundation
PRESENTERS
Andrew Zimmern
Toni Tipton-Martin
And some surprise food stars
The Award comes with a $50,000 grant from the Julia Child Foundation, which will go to Sherman’s non-profit organization, NATIFS, and support the Indigenous Food Lab, a professional kitchen and training center, expanding access to Indigenous foods.
Gala net proceeds will support the ongoing care and preservation of Julia Child’s kitchen and the Smithsonian Food History Project at the National Museum of American History in Washington D.C.
ABOUT THE JULIA CHILD FOUNDATION
The Julia Child Foundation for Gastronomy and the Culinary Arts is one of the leading grant-giving private foundations dedicated solely to supporting the field
of gastronomy and the culinary arts. The Foundation established the Julia Child Award in 2015 to foster Julia’s legacy, while also honoring an individual (or team) who has made a profound and significant difference in the way America cooks, eats and drinks.
To date, the Foundation has awarded more than $3 million to culinary-focused non-profit organizations across the country including almost $500,000 in Julia Child Award grants. Previous award recipients include Grace Young, Toni Tipton-Martin, Danielle Nierenberg, José Andrés, Mary Sue Milliken and Susan Feniger, Danny Meyer,
Rick Bayless and Jacques Pépin.
ABOUT THE SMITHSONIAN FOOD HISTORY PROJECT
The Smithsonian Food History Project supports research, collections and programming about our culinary history, including preserving Julia Child’s kitchen; food and drink curatorial positions; and the widely attended Cooking
Up History and Food History Weekend public education programs.
To learn more about the Foundation and its work, visit juliachildfoundation.org.
To learn more about the Julia Child Award, including past recipients, visit juliachildaward.com.
