Events

These can be an intense field practicum. Participants of outdoor workshops will be required to dress appropriate for all weather including tick Spray. Bring paper bags, basket, gardening gloves, scissors, snacks and water. All edibles (once fully identified) will be divided equally between each participant with a list of proprietary ‘Wild Feast’ recipes for home processing.

For Studio workshops contact us for scheduled dates

To Book your workshop – please email rcummings@wildfeastcatering.com

Wild Ginger – Identification, Ethical Harvesting and Processing

Late Summer Wild Berries Workshop

Summer Wild Edible Cocktails and Tasting

Understanding Indigenous Trees and Plants in our Region

Edible Flowers – Identification, Collection, Drying and processing

Pesto made with Wild edibles – Identification and collection of Plantain, Wild mustard, Nettle, Wild Spinach, Dandelion and Mallow. Also available are wild herbs. Back to the Studio to process into delicious Pesto that can be used in any recipe.

Fiddleheads/Morels/ Asparagus Workshop Must have transportation. Learn to identify Spring edibles, collect and discuss Fiddleheads and all their genus. Collect and identify Asparagus. Discuss other edibles such as Cattail with instruction on how to ethically harvest. Morel season stretches into June so we will harvest if found. Discuss false Morels.

Winter Foraging Workshop
Walking on trails learn to identify, collect, and process winter edibles such as Birch, Chaga, and frozen greens/berries. We’ll forage for pine needles to make an indigenous cough syrup with honey.