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Sunday April 21 - Culinary Uses of Seasonal Wild Edible and Aromatic Plants

 

Knowing that a plant is edible is great but what can you actually do with it? This is a very interesting workshop where you'll learn innovative ways to use your local edible and aromatic plants. I've been working with some of the top chefs in Los Angeles for the past year and I will be joined by Wild Food Chef Mia Wasilovich (www.transitionalgastronomy.com).

First we'll go on a foraging hike for a bit more than an hour then we'll have a bit of fun with some of the ingredients that we foraged.

We will show you some interesting uses for our local sages such as making sodas, to make a sagebrush infused duck breast prosciutto at home, how to make algae with plantain, etc...

We'll also show some interesting culinary uses of a couple of seasonal wild plants such as making a Dijon Mustard with wild mustards.

Wild beer or sodas and a tiny snacks (Think duck prosciutto) will be served.

 

Time: From 11 A.M. to around 2 P.M.

Cost: $30.00

Orcas Park

Location A - See map below

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  • Sharon

    Duck prosciutto?!!! Love love love! Miss you guys!

    April 17, 2013

5 went

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