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WILD FORAGER SERIES: Wok on the Wild Side of Stir-Fry
Sat, September 9, 2017, 4:00 PM – 6:00 PM CDT
WILD FORAGER SERIES: Finding, Identifying, and Preparing Edible Wild Foods
Class four of six: Wok on the Wild Side of Stir-Fry
Join us for a colorful “wok on the wild side”, as we sizzle and unlock the flavors of a selection of the best wild stir-fry foods--flower buds, shoots, stalks, and roots all the way to wild rice, mushrooms, hazelnuts, and and acorn oil. We'll start with a short stroll around the neighborhood to learn about and gather in-season wild stir-fry ingredients. Using these and other pre-harvested ingredients, we will get hands-on and learn about various processing and cooking techniques, culminating in the creation of a uniquely 100% wild meal!
REGISTER FOR THE FULL SERIES AND SAVE!
Tree Saps as Beverage & Sugar: April 1st from 10:00 am - 12:00 pm
Wild Spring Salads: May 13th from 10:00 am - 12:00 pm
Foraged Teas & Summer Drinks: July 29th from 4:00 pm - 6:00 pm
Wok on the Wild Side Stir Fry: Sep. 9th from 4:00 pm to 6:00 pm
Foraged Fruits & Their Use: Oct. 7th from 4:00 pm to 6:00 pm
Wild Harvested Autumn Tubers: Nov. 4th from 4:00 pm to 6:00 pm