AdvertisementThe 'Sioux Chef' Is Putting Pre-Colonization Food Back On The MenuOctober 07, 2014Serri GrasliefacebookEmailSherman is still experimenting with the type of food he'll serve in the restaurant. Recently he made this walleye filet with sumac and maple sugar, a white bean and smoked walleye croquette and toasted hominy. (Courtesy of Heavytable.com)
