Forage and Feast

  • November 2, 2013 · 1:00 PM

Where: Private residence just north of Rockford, MI
Near the intersection of US131 and M57
Address and directions provided upon registration

Cost: $45 for an individual, $75 for a couple
Includes foraging class, cooking lesson, and venison stew dinner

Description: In this class you will learn to identify, harvest, and
prepare several root vegetables.

Our host owns a 35 acre parcel with mature woods, former pastureland, wetlands, and 2 creeks. We will explore the area and harvest for 2-3 hours, focusing on the fall bounty of root vegetables. Then we will come back to the house where you will learn to prepare and cook what we have gathered. Our main course will be venison stew, loaded with our fresh wild veggies and seasoned with wild herbs and spices. We will also create side dishes and beverages using wild ingredients. Then we will enjoy the meal we have created together. Finally, you will be able to take home a few roots to practice with in your own kitchen.

This class is limited to 12 participants. Pre-registration and payment is required to hold your spot. The class is expected to fill quickly, so register early.

To register, contact Rachel at[masked] or [masked]

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  • Minjung G.

    It was fun and delicious night!

    November 3, 2013

  • Rachel M.

    Class was great! 9 people. Our menu... Venison stew with dock roots, wild carrot, dandylion root, juniper and carrot seed. Stir fry with oysters, lions mane, horse mushroom, day lily bulb, wild onion, garlic mustard root. Quince-applesauce with highbush cranberry, blueberry, and partridge berry. Acorn squash with butternuts. Wintergreen sassafras tea. coffee with freshly roasted chickory. freshly baked bread and spiced crabapple pickles (courtesy of some of the students). and for desert, an attempt at ginger-maple sherbet that didn't freeze but was still yummy. About half of it was harvested there. Nearly all of it was wild harvest. :)

    November 3, 2013

  • Rachel M.

    Excellent meal everyone! I hope you all had as much fun as I did. Thanks to Minjung, Milton, and Sean for bringing the extra goodies. Milton, we all want your bread recipe. :)

    November 2, 2013

  • Mark T.

    I have to drop out. I sure wish I could make it, this class is just what I am interested in.

    October 31, 2013

    • Rachel M.

      Bummer Mark. Hopefully next time. We'll post lots of pics to make sure you're sufficiently jealous. ;)

      November 1, 2013

  • Mark T.

    She is charging for he training.

    October 31, 2013

  • Minjung G.

    Anyone else interested in carpooling? Anywhere along the I-96 would work.

    October 29, 2013

  • Milton F.

    I found that this place is 165 miles from where I live which translates to $30 gas. Combined with the $45 fee is $75 which is just too much for me. Maybe some other trip will work out better. I do hope to hear a report on the trip.

    October 27, 2013

    • Milton F.

      Minjumg - How about meeting at the Beck road carpool lot off I96 at 10:30 AM Saturday? I believe it is exit 159 or 160. It is easy to get to and I have no reservations about leaving my car there. I will be driving a green Ford Escort.

      October 29, 2013

    • Minjung G.

      Sounds good. I looked at the map and saw a parking lot on Twelve Mile road off from Beck. It's exit 160.

      October 29, 2013

  • Minjung G.

    Rachel, since you have the class roster, would you mind asking people if they'd like to car pool? Twelve Oaks Mall in Novi seems like a reasonable location to me to park and ride together.

    October 28, 2013

  • Rachel M.

    Mark, you can bring something if you want to show it off. But this is a class, so as the instructor I will be providing everything that we don't forage on site.

    October 20, 2013

  • Mark T.

    Rachel, are you wanting us to bring any food, or are we just going to find it all?

    October 18, 2013

  • Minjung G.

    Oh heck. Now that I RSVPed, my husband should come with me. I'm pretty sure he will be convinced. (He is now at 50:50.) Would you accept a personal check on the day?

    October 17, 2013

    • Rachel M.

      We can work something out, I just need to make sure I keep my count accurate... Am I for sure holding spots for both of you?

      October 17, 2013

    • Minjung G.

      Yes. We are going. :)

      October 18, 2013

  • Rachel M.

    Update: this class will include 2 main dishes... venison stew and mushroom stew, both using our gathered roots.

    October 9, 2013

  • Rachel M.

    Actually, now that I think about it Amanda, there's no reason we have to make only the venison stew. We could easily do 2 stews with out roots... how about if we make one using a mushroom broth base?

    October 9, 2013

  • Amanda

    I was really excited when I first read the title "Forage and Feast" but after reading the description, I have to cancel my RSVP. I am vegan for both health and ethical reasons so the venison stew is a deal breaker. It would be awesome if you could do another one without the animal parts for the rest of us.

    October 8, 2013

    • Rachel M.

      I'd be happy to do that Amanda. :) The most difficult part of a "Forage and Feast" is having a location where we are able to cook and eat the meal. So... if anyone has some property we can forage on and room to accommodate 10-12 people, event hosts get the class for free.

      October 8, 2013

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