What's chef harvesting right now?

Hopefully, this inspires you to get out and learn to ID and harvest some of these delicious spring edibles...

1. Lady fern fiddleheads, I'm pickling these
2. Clams, very low tides and cold temperatures in spring, making nectar for Caesar's:)
3. Blossoms from elderberry + magnolia for syrups and shrubs

WILD BAR! June 8th

Join us on a warm summer evening for a drink under the forest canopy. Chef + Sommelier, Robin Kort’s summer wild harvest will be extracted into syrups, tonics and bitters for the cocktail menu. Magnolia blossom shrub, flowering currant sugar + salt, elderflower syrup, fig leaf bitters are a few of her concoctions so far this year. Entrance fee includes one cocktail of your choice and a 1/2 hour stroll through the forest with a wildcraft expert to identify all the edibles we encounter.

DETAILS:

• June 8th, 4pm, 5pm, 6pm start times
• at Malcolm Knapp Research Forest in Maple Ridge
• $35 per ticket includes your first cocktail and a 1/2 hour plant walk with biologist Victoria Farahbakhchian of the Wild & Immersive program

ONLY 4 spots left! 

Coastal Foraging Retreat with Chef Robin

Hollyhock, Cortes Island, May 8-12  

Come learn to harvest + prepare wild food with Chef Robin Kort alongside a small group of students on Cortes Island.   We may be able to dig for native littleneck and butter clams, hand harvest nori  and other wild seaweeds, pick wild edible flowers, sea snails, mushrooms, maple blossoms, nettles, you'll learn about whatever nature provides.  I'll cover how to safely, ethically harvest and cook many of the wild coastal bounty of BC. Lodging at Hollyhock and all your meals are included in the event and there are only a few tickets left!