About Chef Kenneth Clay:
\nHe began his culinary career shortly after high school\, landing his first job on C apitol Hill. After completing culinary school where he trained with the la te French chef Jean-Louis Palladin\, he became an Executive Chef working a t Hotels and Restaurants throughout the Washington D.C and Maryland region . He embarked on a career with Clyde&rsquo\;s Restaurant Group where he wa s able to showcase his culinary skills for 21 years. \;As a culinary i nstructor\, he began teaching classes at local culinary schools and with H oward County Parks and Recreation\, Prince Georges County\, Fairfax County School Systems\, and Prince George&rsquo\;s County Memorial Library.
\ nHe was the featured chef on the Holland America&rsquo\;s Westerdam Car ibbean Cruise Line\, and he has been featured on local TV networks such as CBS\, NBC\, Fox\, local newspapers\, The Washington Post\, \;The Balt imore Sun and Radio stations\, \;WHUR and WBAL \;and chosen to be a Guest Panelist at the University of Maryland&rsquo\;s &ldquo\;Creative Dialogue Series&rdquo\; Writing and Celebrating in the African American Tr adition. \;
\nAbout the book:
\nHere is real food: \;i ndigenous \;American fruits and vegetables\, wild and foraged grains\, game\, and fish. Locally sourced\, seasonal\, "clean" ingredients and nos e-to-tail cooking are nothing new to Sean Sherman\, \;the \;Oglala Lakota \;chef \;and founder of \;The \;Sioux \;Chef. In his breakout book\, \;The \;Sioux \;Chef's \;Indigenous \;Kitchen\, he shares his approach to creating boldly seasoned foods that are vibrant and healthful\, at once elegant and easy. Sherman dispels outdated notions of Native American fare - no fry bread or Indian tacos h ere - and uses no European staples such as wheat flour\, dairy products\, sugar\, and domestic pork and beef. \;The \;Sioux \;Chef's&nbs p\;healthy plates embrace venison and rabbit\, river and lake trout\, duck \, quail\, wild turkey\, blueberries\, sage\, sumac\, timpsula or wild tur nip\, plums\, purslane\, and abundant wildflowers. Contemporary and authen tic\, his recipes include Cedar-Braised Bison\, Griddled Wild Rice Cakes\, Amaranth Crackers with Smoked White Bean Paste\, Three Sisters Salad\, De viled Duck Eggs\, Smoked Turkey Soup\, Roasted Corn Sorbet\, and Hazelnut- Maple Bites. \;The \;Sioux \;Chef's \;Indigenous \;Kit chen \;is a rich education in and a delectable introduction to modern& nbsp\;indigenous \;cuisine of \;the \;Dakota and Minnesota ter ritories\, with a vision and approach to food that travels well beyond tho se borders. -From the Catalog
\n
Find the book in our collection here.
\nhttps://pgcmls.libnet.info/event/11824268 URL;VALUE=URI:https://pgcmls.libnet.info/event/11824268 ATTACH:https://static.libnet.info/images/events/pgcmls/Communico_Icon_Book _Discussions.png END:VEVENT END:VCALENDAR