Earth Day: Wild and Foraged Ingredients

Before our head chef, Gracie, started working in kitchens, she studied botany and herbal medicine in Oregon. Connecting to native, edible and medicinal plants is something that brings her great joy and she created this cooking class to share that joy with you! To celebrate Earth Day, we are going to focus on the bounty of delectable edible foods and flowers that grow in this area. Class will begin with a quick lesson on how to identify and forage a few delicious edible plants. After the botany lesson, students will join chef Gracie in cooking a feast that features some of our most delicious locally available ingredients. We hope this celebration of wild and foraged ingredients will leave each student with a full belly, a sense of connection to our area and the season and a deeper appreciation for this glorious planet that we get to live on.   

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Fresh Flat Bread with Edible Flower Butter 

Wild Greens Salad Bundles with Seeds, Spices and Wild Fermented Vinegar Vinaigrette

Ricotta Nettle dumplings in Blistered Ramp and Walnut Cream Sauce 

Mussels Cooked with Sea Beans, Fir Fips and Three Cornered Leek 

Bay leaf Meyer Lemon Blossom ice cream with cherry blossoms and crunchy bay nut crumble

*Menu subject to change based on seasonal availability

Allergens: Shell Fish, Egg, Gluten, Dairy. Concerns? Email info@18reasons.org.

Learn more about Gracie here.

Review our registration and cancellation policies here.