Use this space to cheer the creator along, and talk to your fellow backers.
Have a question?
I'm curious as to when the Soft Opening will be taking place; it's been quite a while and I was under the impression, upon first supporting at the $80 level, that it would be by January or February of 2017. Did I somehow miss something?
It's been a YEAR AND A HALF. As you all screw around on other projects, is starting to feel like you'all "took the money and ran"
Hello @adrienne and @profressorPlum and all! We are in the process of waiting for the ground to thaw here in MN so that the Minneapolis Parks Board can start doing the excavation of the Waterworks site. As referenced in our last update, we plan to also get the non-profit training center up and running to help support Waterworks as a commissary kitchen.
More on that project here... https://mplsparksfoundation.org/projects/water-works/
Will write up another backer update soon!
Thanks so much!
Dana and Sean
What's the update? It's been since October.
How is the development of the restaurant coming along?
Did you guys do the stickers or did they get dropped? If so mine was not included in the shipment with the book.
My cookbook arrived today, thank you so much for it! I can't wait to try, I think I will begin with the Sioux Tamales.
That's awesome news, thank you for letting me know!!
@professorplum Yes, Sean signed the books at the publisher yesterday, so they are going out to those tiers ASAP, except for the people picking them up at the party next week!
Will you be shipping soon?
Congratulations on finding a location! :D I get that it's going to take time since it's a location that's still being built, and it's going to take a while according to the time-frame in your recent update, but I'm happy regardless! ^_^
Can you tell us about some of the memorable encounters you have had with the various tribes?
Any updates on the project. It's been a while since we've heard anything.
Pre-reservation culinary history was handed down in what way? Who had that responsibility?
Chef Sherman's least favorite food to cook is?
This project seems to have gone dormant and I am beginning the feel taken. I understand that it takes time to find a location but zero updates to your backers is not right.
Who would Chef Sherman become a Stage for in order to learn from them?
What are the biggest distinctions between pre and post-reservation culinary history?
When are our rewards for backing the project going to be honored?
The first dish Chef Sherman is proudest to serve is...
A foreign ingredient that has become an integral part of Sioux cooking and kitchens is...
Yeah, some filler in-between updates would be nice...like how to make Sioux-style Elote at home.....or something...
Any updates regarding the restaurant location. Really looking forward to getting my reward and experiencing your food at the VIP soft opening.
Awesome meal tonight! Every bit of it was so well thought out and delicious. For me, the highlight (and it is hard picking out just one favorite thing) was the blue corn grits and the smoked ramps. I hope that they will have a home on your future menu. Had I not been surrounded by people I didn't know, I would have licked the bowl clean.
Oh! And the hot tea! That was fantastic! I certainly drank my share of it. Is that something that you would sell? I would totally buy some of that. Better than anything at any of the chain coffee shops!
Anyways, thanks for the awesome night. Looking forward to the next pop-up already!
Happy New Year everyone! We have exciting things planned for 2017 and will keep folks up-to-date via social media and our newsletter. We're still scouting space for the restaurant. Our ambitions are big and when we find the right location we'll be sure to let you know. Visit us at sioux-chef.com, facebook and twitter. And if you have a special event you'd like catered, contact email@example.com for more information. Wopila + Miigwetch!
How are things going with the restaurant? I can't wait for the grand opening!
I'm sure that I'm not the only one who would love an update, whenever you have time. It's been more than 2.5 months since we last heard from you.
I hope you find a spot in Ventura Village/Phillips.
@Chef Sean - Thanks for the reply. It's great to know that you are already so far along in your endeavors.
As for the cookbook, I had a few ideas to toss your way: acceptable substitutes for ingredients that might be harder to acquire, sauces, or spices that are not mentioned in the recipes but are often used in Sioux foods. Ceremonial foods of the Sioux, the purpose of the ceremony, and the history of the ceremony and the food's role in it. Lastly, Sioux adaptations of common foods like Burgers or Pizzas or possible Sioux fusions with other food cultures: Sioux/French, Sioux/Asian Indian, or others.
Just throwing ideas out there, by no means do I feel entitled to ask that you add these things. Especially I now that I know you have it close to submission to the publisher. Thank you for being willing to hear my ideas as to possible content!
@Professor Plum: We are finishing up kind of a crazy fall schedule of traveling, cooking, and speaking. At the same time we are actively looking for potential locations around the Minneapolis/St Paul area for the project. Once we secure the location, we'll be able start moving forward with the business plan and keep everybody posted. The cookbook is in its final stages before being turned into the publisher, and I'd be happy to hear your ideas for interests for any pieces in the cookbook you're hoping to see. We are also getting ready for the first round of kickbacks including T-Shirts, Postcards, and The Sioux Chef Kickstarter Founder's Party at the MN History Center on October 24th in just a few weeks. Hope that helps, and stay tuned for more! - Chef Sean
@Creator - So, it's been more than two weeks, so you have received the Kickstarter funds. What's next for The Sioux Chef? What are you working on now?
Also, I was curious about the cookbook. Have you already finalized it? If not, could Book-backers brainstorm on content that they would like to see/suggest in/for the book?
Congratulations on achieving your goal, and better! I am excited to have an indigenous restaurant as a choice for going out! I have notified friends, and will continue to do so as your opening date approaches! Pidamaya!
Maybe I will be able to visiting one of these restaurants (I'm sure this project will succeed and more and more restaurants will open very soon) and than watching my name....
I hope some day to be able to visit the restaurant (and see my name on the wall)!!! So excited, and I cant wait for your first cookbook!!
Couldn't be anymore pleased!
So exciting! Hope to make it up to dine with you one day!
Congragulations! I have enjoyed your pop up meals and am really looking forward to the restaurant. Thank you for following your passion and for allowing all of us to support you.
Congratulations! Dana - I wanted to let you know we donated in honor of Dr. Jim Ericson. His daughters and I started a fund that we use to give to causes their dad would love. He would definitely have loved this restaurant and its mission! This was our first donation, and we couldn't be more thrilled to support you and this venture! Best, Stefani Conyers, Caitlin Knight and Mallory Lauerhunt
I am so happy for you, and the Twin Cities Metro Area that will soon list your restaurant as the best new experience in American Indian hospitality foods--take us back into your culture and forward into natural local foods dining pleasure.
I am so happy this restaurant will now become a reality in the Twin Cities! Congratulations and blessings to all.
Way to go! So proud to be a small part of this awesome endeavor. Can't wait to have my first meal there and try to find my name on the wall!
This will be such a wonderful asset for all of Minnesota. Thank you for all the work you're doing!
Now there are legions of us involved in your spectacular project...and we cheer for your success.
Congratulations to the team! Super excited to see this dream turn into a reality! Keep the energy flowing!
Bravo! and Congratulations! to The Sioux Chef and to all of us backers who believe so much in this project. I can't wait to visit Minneapolis and share an indigenous meal with you all � Blessings going forward.
Mvto! Halito! Wado! from the San Francisco Bay Area and for making this first of kind restaurant a reality! We can not wait to visit the Twin Cities and enjoy your cuisine! We are so excited and proud to have supported this campaign! Best of luck with the launch!
SO happy and proud of the way people stepped up together. Many of us will continue to stand with you as you lead in linking food, culture, health and community.
Many, many congratulations. We'll be spreading the word throughout Wisconsin and look forward to someday dining with you!
Congratulations! I can't wait to dine. Thank you to our community for supporting this venture of gourmet roots.
Congratulations! This is exciting!