Sioux Chef Sean Sherman Envisions a Future for Native Restaurants | Eater
"A Tulsa-based catering and education nonprofit that presents Indigenous pop-up dinners and community programming, led by chef Nico Albert Williams. Menus focus on contemporary interpretations of traditional ingredients and techniques, with dishes such as seed-crusted venison chops, smoky cedar-braised brown beans, venison and hominy stew, and Cherokee bean bread, all aimed at teaching, celebrating, and elevating regional Native foodways." - Sean Sherman
