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[\/et_pb_text][\/et_pb_column][et_pb_column _builder_version=”4.21.0″ _module_preset=”default” type=”2_5″][et_pb_image src=”https:\/\/seansherman.com\/wp-content\/uploads\/2023\/05\/Sean-at-Owamni-Credit-Nancy-Bundt.jpg” _builder_version=”4.21.0″ _module_preset=”default” title_text=”Sean-at-Owamni-Credit-Nancy-Bundt” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.20.2″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][et_pb_column type=”4_4″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Join <\/span>\u00a0<\/span>Sean Sherman<\/span><\/a>, award-winning chef and advocate for Indigenous foodways, as he and his team\u00a0 present <\/span>Plymouth Rock Landed On Us, <\/b>a multi-day residency at the new James Beard Foundation event space in New York City. The residency will feature chefs from his nonprofit <\/span>North American Traditional Indigenous Food Systems (NATIFS)<\/span><\/a>, and his <\/span>Indigenous Food Lab<\/span><\/a> and will be presented in collaboration with the<\/span> BIPOC Foodways Alliance<\/span><\/a> at <\/span>Platform<\/span><\/a>, the new James Beard Foundation chef-in-residence program at Pier 57 in New York City\u2019s Hudson River Park. The residency will run May 7 through May 11, 2023. For tickets, visit <\/span>Platform by JBF<\/span><\/a>.<\/span><\/p>\n Over the years, the James Beard Foundation has provided crucial support and encouragement for Sherman\u2019s work with NATIFS and Indigenous foodways, and by partnering with the BIPOC Foodways Alliance, this pop up will welcome another important voice to the table. The new Platform by JBF space is a launching pad for Sherman as he spreads the message of a better life for all who eat and cook within the United States.\u00a0\u00a0\u00a0\u00a0<\/span><\/p>\n Plymouth Rock Landed on Us <\/b>will offer a week of Indigenous and Black perspectives on American foodways and creating a better and more meaningful future for all people who cook and eat in the United States. The pop up includes the following events:<\/span><\/p>\n Mecca Bos of BIPOC Foodways Alliance joins Chef Sean Sherman in moderating a panel discussion on the intersection and alignment of Indigenous and Black foodways. Tasting menu by Sean Sherman and Mecca Bos includes five appetizers. $50.<\/span><\/p>\n <\/p>\n The menu includes:\u00a0<\/span><\/p>\n OYSTERS \u2022 DRIED SMOKED EEL \u2022 MAPLE CHILI CRISP<\/span><\/p>\n CORN CAKES \u2022 MORELS \u2022 WHITE CEDAR<\/span><\/p>\n SMOKED DUCK \u2022 WILD RICE CAKES \u2022 BLACKBERRY SAUCE<\/span><\/p>\n JOLLOF RICE CAKE \u2022 MANGO + SCOTCH BONNET \u2022 SWEET POTATO LEAF<\/span><\/p>\n <\/p>\n Mecca Bos of the BIPOC Foodways Alliance joins Chef Sean Sherman in offering a perspective on the true origins of American cooking through a Black and Indigenous lens and the mission of the BIPOC Foodways Alliance, which seeks to unite all BIPOC people using food as a tool. Menu by Sean Sherman and Mecca Bos includes four appetizers and three courses plus amus\u00e9. $150.<\/span><\/p>\n <\/p>\n The menu includes:\u00a0<\/span><\/p>\n Appetizers:<\/span><\/p>\n SHRIMP + YAM CAKE \u2022 TAMARIND<\/span> Amuse:<\/span><\/p>\n SMOKED DUCK CACHUPA – HOMINY \u2022 BEANS \u2022 TOMATO \u2022 CASSAVA \u2022 YAM<\/span><\/p>\n Course 1:<\/span><\/p>\n JOLLOF RICE CAKE \u2022 MANGO + SCOTCH BONNET \u2022 SWEET POTATO LEAF\u00a0<\/span><\/p>\n Course 2:<\/span><\/p>\n SMOKED GOAT \u2022 MUSHROOM EGUSI \u2022 FUFU \u2022 DRIED COLLARD<\/span><\/p>\n Course 3:<\/span><\/p>\n EDNA LEWIS\u2019 SORGHUM MOLASSES GINGERBREAD \u2022 FRIED PEANUT \u2022 SPICED TAMARIND SAUCE \u2022 DRIED MINT LEAF<\/span><\/p>\n <\/p>\n Chef Sean Sherman shares the evolution of his team\u2019s mission to promote Indigenous Foodways Education and facilitate Indigenous food access using Indigenous-led value systems, a journey that began with the nonprofit\u00a0 NATIFS (North American Traditional Indigenous Food Systems), gave birth to the restaurant Owanmi, and continues with the Indigenous Food Lab in Minneapolis. Menu by Sean Sherman\u2019s Indigenous Food Lab includes four appetizers and five courses plus amus\u00e9. $225.<\/span><\/p>\n <\/p>\n The menu includes:\u00a0<\/span><\/p>\n Appetizers:\u00a0<\/span><\/p>\n MINI BISON TACO \/ MINI MUSHROOM TACO<\/span><\/p>\n ELK MEATBALL \u2022 ARONIA BERRY\u00a0<\/span><\/p>\n WILD RICE CROQUETTE \u2022 ROSE HIP<\/span><\/p>\n ROASTED SWEET POTATO \u2022 MAPLE CHILE CRISP<\/span><\/p>\n Amuse:<\/span><\/p>\n WHITE CORN CAKE \u2022 SMOKED TURKEY \u2022 MAPLE ANCHO<\/span><\/p>\n Course 1:<\/span><\/p>\n QUAHOG PUMPKIN STEW \u2022 SWEET POTATO CRISP<\/span><\/p>\n Course 2:<\/span><\/p>\n VENISON TARTARE \u2022 PICKLED RAMP \u2022 BALSAM FIR \u2022 DUCK EGG SUMAC AIOLI \u2022 CANDIED SUNFLOWER SEED\u00a0<\/span><\/p>\n Course 3:<\/span><\/p>\n STEWED BISON TAIL \u2022 SMOKED FOREST MUSHROOM \u2022 HOMINY CAKE \u2022 NETTLE PUR\u00c9E\u00a0<\/span><\/p>\n Course 4:<\/span><\/p>\n MAPLE WILD RICE \u2022 SMOKED WALLEYE CAKE \u2022 FERMENTED DANDELION \u2022 PICKLED BLUEBERRY \u2022 FIDDLEHEAD\u00a0<\/span><\/p>\n Course 5:<\/span><\/p>\n RED BEAN CAKE \u2022 MAPLE MOL\u00c9 FROSTING \u2022 VANILLA PUMPKIN SEED ICE CREAM<\/span><\/p>\n <\/p>\n A team of chefs join Chef Sherman for a dinner highlighting the true diversity of North American land spaces and terroir, encouraging diners to look beyond colonial borders. Menu includes five appetizers and five courses plus amus\u00e9. $225.<\/span><\/p>\n <\/p>\n The menu includes:\u00a0<\/span><\/p>\n APPETIZERS:<\/span><\/p>\n Blue Corn Mush \u2022 Juniper Agave Popcorn<\/span><\/p>\n Spicy Melon \u2022 Spruce Tip Infused Honey<\/span><\/p>\n Cured Salmon \u2022 Sunchoke Chips \u2022 Ramp Pesto<\/span><\/p>\n Antelope Meatball \u2022 Rosehip \u2022 Sage<\/span><\/p>\n AMUSE:<\/span><\/p>\n BRAISED BEAVER TACO \u2022 CRANBERRY \u2022 WATERCRESS<\/span><\/p>\n Course 1:<\/span><\/p>\n PRESERVED SALMON \u2022 KELP SALAD \u2022 HUCKLEBERRY SAUCE \u2022 FIDDLEHEAD FERN<\/span><\/p>\n Course 2:<\/span><\/p>\n SQUASH FRITTERS \u2022 PERSIMMON COMPOTE \u2022 PICKLED ASPARAGUS \u2022 MAPLE FLOWER\u00a0<\/span><\/p>\n Course 3:<\/span><\/p>\n GREEN CHILE LAMB \u2022 BLUE CORN TOSTADAS \u2022 SPRING ONIONS \u2022 NOPALES<\/span><\/p>\n Course 4:<\/span><\/p>\n CHOCHOYOTES \u2022 CHARRED SWEET CORN \u2022 GUAJILLO HUITLACOCHE SAUCE \u2022 EPAZOTE<\/span><\/p>\n Course 5:<\/span><\/p>\n BLUE CORN PUDDING \u2022 PICKLED BLUEBERRY \u2022 AGAVE PINON<\/span><\/p>\n <\/p>\n The NATIFS team, which also includes NATIFS Indigenous chef Vern DeFoe, culinary program coordinator Nash McRoberts, and Nixtamal specialist Yairany “Chiquis\u201d Galiano, will be joined by James Beard Foundation nominees Justin and Tia Pioche, Salt clan Dine\u2019 (Ashihii) born for the Folded Arms People (Bitahnii) and their Mother Janice Brown (Ashihii – salt clan) born for the Towering House people (Kiyaa’aanii), the owners of Pioche Food Group in Upper Fruitland, NM. Pioche Food Group partners with Navajo Ethno Agriculture, a nonprofit educational farm where they are able to help grow, harvest, preserve, and teach students from around the country about Dine\u2019(Navajo) food, history, and culture.\u00a0<\/span><\/p>\n Sean Sherman also leads the Indigenous Food Lab in Minneapolis, a culinary training, development and support center. The Indigenous Food Lab is the latest project from Sherman\u2019s nonprofit, <\/span>N\u0100TIFS<\/span><\/a> (North American Traditional Indigenous Food Systems). N\u0100TIFS collects and disseminates knowledge of Indigenous food systems including agriculture, culinary, and ethnobotany; serves as a point of connection for individuals and organizations interested in Native food culture and Native food sovereignty; and advocates for Indigenous foodways at a policy level.\u00a0<\/span><\/p>\n Platform by the James Beard Foundation is a state-of-the-art show kitchen, event space, and educational hub for culinary arts programming. Platform, anchored within the<\/span> Market 57 food hall<\/span><\/a>, opened in the spring of 2023 at the newly reimagined<\/span> Pier 57<\/span><\/a>, 25 11th Avenue at 15th Street, in<\/span> Hudson River Park<\/span><\/a>, steps from the Whitney Museum in NYC\u2019s Chelsea neighborhood.<\/span><\/p>\n The weekly Platform by JBF chef-in-residence program provides a unique venue for culinary talent aligned to the Foundation\u2019s mission of Good Food for Good\u00ae to showcase their work and share their stories with a global audience in one of New York City\u2019s newest and most exciting food destinations. Through the program, the James Beard Foundation will aim to highlight chefs representing a diversity of cuisines, cultures, cooking philosophies, and styles\u2014while\u00a0 celebrating the people, cultures, traditions, and innovations shaping America’s food culture today. Featured talent will include everyone from distinguished leaders to the next generation of culinary talent the Foundation supports through programs like the Beard House Fellows, Legacy Network, Women\u2019s Entrepreneurial Leadership Program, and others.<\/span><\/p>\n <\/p>\n [\/et_pb_text][et_pb_button button_url=”https:\/\/platformbyjbf.squadup.com\/” button_text=”Order Tickets” button_alignment=”center” _builder_version=”4.21.0″ _module_preset=”default” background_layout=”dark” custom_margin=”35px||||false|false” custom_padding=”2px|30px|3px|30px|false|false” hover_enabled=”0″ locked=”off” global_colors_info=”{%22gcid-7e28f2e9-faf0-4fc5-aae4-b4af72c698ac%22:%91%22button_text_color%22,%22button_border_color%22%93}” custom_button=”on” button_text_color=”gcid-7e28f2e9-faf0-4fc5-aae4-b4af72c698ac” button_border_color=”gcid-7e28f2e9-faf0-4fc5-aae4-b4af72c698ac” url_new_window=”on” sticky_enabled=”0″ button_font=”|||on|||||”][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" \u201cPlymouth Rock Landed On Us\u201d will offer Indigenous and Black perspectives on American foodways and creating a better and more meaningful future for all. Join \u00a0Sean Sherman, award-winning chef and advocate for Indigenous foodways, as he and his team\u00a0 present Plymouth Rock Landed On Us, a multi-day residency at the new James Beard Foundation […]<\/p>\n","protected":false},"author":1,"featured_media":849,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[],"dipi_cpt_category":[],"yoast_head":"\n\n
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<\/span>PLANTAIN CHIPS \u2022 SPICED TOMATO JAM \u2022 PUFFED SORGHUM<\/span>
<\/span>MINI HOT TAMALE PIE<\/span><\/p>\n\n
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