$10 – $90

Forest & Field to Fork Workshop and Dinner

Event Information

Share this event

Date and Time

Location

Location

Midtown Community Garden

1475 N. Benton

Springfield, MO 65802

View Map

Refund Policy

Refund Policy

No Refunds

Event description

Description

Forest & Field to Fork Workshop and Dinner!

During the workshop we will discover Missouri’s Native Edible Plants along with many edible invasive species. You’ll get to see a dozen edible species up close and personal as well as receive ideas on using them in your diet. All Participants will be sent home with a list of plants discussed as well as a few fun recipes to try at home.

Rachael West is a Wild Edibles Educator. She will be foraging wild edible plants for our dinner. Rachael operates a Wild Edibles Education Page on Facebook called Once Upon a Weed where she educates on wild plants all season. Nadia Navarrete-Tindall, Ph.D is a Missouri Native Plants advocate.

As an independent consultant Nadia offers training on various topics of native plants from backyard gardens to rural farms across America. She’ll be bringing Missouri Native Plants to our menu for the night.

Preparing the dinner will be Chef Drake Tillman. Chef Drake plans to open the Elkhart and The Robberson, at 300 E. Commercial Street in Springfield next year. This will be the first of many field & forest dinners with Elkhart and SCG.

Dinner menu:

• Wood fired sour pizza dough with salted Blue Spruce butter
• Bouquets of wild greens, flowers and shoots (Asparagus, Day Lilly, Violet, Milkweed shoot, Golden Glow, Lemon Balm).
• Cooked Beets lightly charred and dressed in pork fat/mustard seeds on sharpened spice bush twig and garnished with wild mustard leaves and flowers
• Lightly seared Missouri wagyu chuck coated with Wild Garlic powder on cooked side. served next to roasted wild mushrooms, charred Ramp and sauce of dried Wild Garlic/Onion and Mushroom stock.
• Iced tea made from Slender Mountain Mint and wildflower honey
• Quenelle of Sassafras leaf ice cream, Sweet Yellow Clover meringue, wildflower honey sponge cake, fresh Elderflowers for garnish

The workshop will be from 5-6:30, the cost for the wild edible workshop is $20.00. The dinner will be held after and is $60.00 a ticket. We will also have donation tickets available (rewarded with 2 complimentary cocktails provided by Copper Run Distillery) for $10

Dinner tickets are limited to 20 seats!

Share with friends

Date and Time

Location

Midtown Community Garden

1475 N. Benton

Springfield, MO 65802

View Map

Refund Policy

No Refunds

Save This Event

Event Saved