Maples & More (Maple Blossoms & Fiddlehead Ferns)

$10
$10
Corinne Gregory Sharpe - The ShipboardChef
1 rating

Maples and Fiddlehead Ferns are plentiful right now and I'm going to teach you how to take advantage of it. In this class, you'll learn how to identify, where to find, how to harvest, and how to prepare in order to make them actually taste good. 

This will be a LIVE Zoom class that takes place Monday, May 9 at 5pm PST. The link to your Zoom call will be sent directly by email at 4pm PST.

This one hour class includes 40 min instruction and 20 min Q&A.

AND, 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.

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 fiddlehead ferns and maples so they actually taste good! You'll get a full how-to guide from start to finish, from finding to cooking.

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!


  • Maples and Fiddlehead Ferns are plentiful right now and I'm going to teach you how to take advantage of it. In this class, you'll learn how to identify, where to find, how to harvest, and how to prepare in order to make them actually taste good. 

  • Maples and Fiddlehead Ferns are plentiful right now and I'm going to teach you how to take advantage of it. In this class, you'll learn how to identify, where to find, how to harvest, and how to prepare in order to make them actually taste good. 

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Maples & More (Maple Blossoms & Fiddlehead Ferns)

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