NEPTUNE’S LARDER: An Introduction to Cooking with Seaweed
A hands-on class culminating in dinner served with wine and beer.
Dulse, hijiki, wakame, laver, kelp, Irish moss: these are just a few of the many sea plants used by cooks around the world. Foragers have gathered valuable nutrients, thickeners and emulsifiers from ocean plants for centuries. In this class, you’ll learn about some of our own local Pacific Coast seaweeds and then find ways to incorporate a selection of sustainably farmed and harvested varieties into your own pantry.
MENU
Irish Dulce Bread
Breton Seaweed Tartare
Wakame Soup with Clams & Daikon
Seaweed Noodles with Hijiki, Carrot & Burdock
Kabocha Squash with Kombu
THY TRAN makes a very happy living by listening, teaching, writing, cooking, traveling and eating. Trained as a professional chef, she created Wandering Spoon to provide culinary instruction with an emphasis on fundamental techniques and cultural context. Her 18 years of food industry experience span a variety of disciplines, including fine-dining restaurants, culinary academies, product development, magazine test kitchens, cookbook publishing and nonprofit organizations.