Owamni
Day 1: 5-Course Retracing Indigenous Roots Tasting Series
Opened in 2021, this extraordinary eatery featuring the foods of Mni Sota Makoce, Land Where the Waters Reflect the Clouds, was the subject of a New Yorker Magazine article whose title was “How Owamni Became the Best New Restaurant in the United States.” Let us also mention that it won the 2022 James Beard “Best New Restaurant” Award. Owamni is the creation of Chef Sean Sherman, who was born and raised on the Pine Ridge Indian Reservation, as were his parents and grandparents before him. In his modern Indigenous kitchen, every dish is made without wheat flour, dairy, cane sugar, black pepper, or any other ingredient introduced to the continent by Europeans. We can expect signature dishes like corn taco with corn jam and sumac popcorn, bison ribeye, stuffed poblano with walnut puree and wild rice picadillo, and desserts like pecan flan and sweet tamales with squash and sarsaparilla. “Packed with flavor and beautifully presented” is how USA Today described the food—and they, too, named Owamni one of the best restaurants in America. This experience is more than a meal, and not to be missed. See you there!
About the Hosts:
Lee Garman
Executive Chef
Based in Minneapolis, MN, Chef Lee Garman is passionate about bringing fresh, high-quality food to diverse dining experiences, with a strong focus on sustainability and community engagement. With 12 years of extensive background in leading kitchens and developing menus, they were a natural pick to lead Owamni as Exec Chef.
Ethan Denny-Booker
Chef de Cuisine
Born and raised in Minnesota, Chef Ethan Denny-Booker has worked his way up through the ranks to become Chef de Cuisine at Owamni. A Le Cordon Bleu graduate, he has honed his skills at an eclectic mix of restaurants, from upscale steakhouses to vibrant Turkish, Latin American, Native American, soul food (and more).
The Lineup
All courses will be individually plated. This menu will be Dairy, Gluten, and Mushroom Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Smoked White Fish
bean dip, pickled shallot, tostada
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Three Sisters Chili
beans, corn, squash
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Shrimp Taco
chimichurri, duck remoulade slaw
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Smoked Bison Ribeye
corn, onion, green pipian mole
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Pecan Flan
maple caramel, candied chile pecan
Owamni
420 S 1st St
Minneapolis, MN 55401
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Fish, Shellfish, Nut. They are NOT accommodating restrictions related to the following ingredients: Garlic (cooked), Garlic (raw), Onion. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
