Another class chock-ful of info and fun for only $10!
Late Spring is in full action and that means we have a literal buffet of options for our foraging.
In the last class I asked for audience input on whether we should cover Alliums (onion family) next or Conifers. The vote was evenly split, both during the class AND through email voting, so...let's do BOTH!
This time of year, the members of the onion family are prolific and tasty. I'll show you where and how to find wild garlic and onions, how to harvest and what to do with them.
Also, if you've never foraged conifers, you are in for a treat. This is the best time of year for them, so let's go out and have fun with this unique foraged green!
Because we are covering two distinct plant groups, our one hour class includes 45 min instruction and 15min Q&A.
The LIVE class is Saturday Morning, 10AM PT. As always, you'll receive your Zoom notice an hour before class, 9AM this time.
As always, here's the really good news: you will get lifetime access to the content. So, hop on when it fits your schedule. No limit to how many times you can access the class or any of the related content like the recipes, how-to videos and other bonuses.
See you there!
I'm Corinne, Professional Chef & foodie.
As long as I can remember, I have loved food, cooking and serving delicious dishes and meals. My creativity showed itself at an early age: at age six, I presented my mother with my first-baked birthday cake, frosted in home-colored lavender (grey) frosting, decorated with fresh flowers (which, we later learned weren’t edible….but they were pretty!) I was already foraging back then, but maybe not so well! haha
Since then, I have widely expanded my abilities and experience in the food scene. I formed a business that did restaurant menu design and consulting for several of Seattle’s finest dining rooms, including the then-Four Seasons’ Atrium Court. I have served as cookbook reviewer and recipe tester for John Howie’s cookbook, Passion and Palate, and have competed on the Nate Berkus Show with none other than Diners, Drive Ins and Dives’ Host Guy Fieri as judge. Celebrity Chef and three times’ James Beard winner Tom Douglas is one of my mentors and I've spent some time cooking at Etta’s, one of Tom’s iconic seafood restaurants.
When I'm not on the water, you can find me in my “land galley” (kitchen) or in the outdoors foraging for mushrooms and other “wild” foods.
Join me in my mission to use what the Earth has given us and make it taste good along the way!
Whether you're foraging because you love it or foraging for sustainability's sake, in this class, you'll learn to find, harvest and prepare dandelions, miners lettuce and watercress so they actually taste good! You'll get a full how-to guide from start to finish, from finding to cooking. Join me and bring your questions to our LIVE Zoom call on Wednesday, June 1 at 5pm PST.