Author Archives: Bill Jones

About Bill Jones

Chef, Author and Forager

Cooking Class – Salmon: BBQ’d, Smoked and Cured

Saturday, June 21st 12 noon – 4:00 pm Join us for an afternoon exploring the fascinating world of Pacific wild Salmon. We will demo butchery techniques and explore some global recipes for our wonderful local products. 1) Salmon filleting and … Continue reading

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Cooking Class – Lamb and Asparagus

Saturday, May 24th 12 noon – 4:00 pm Join us for an afternoon exploring local lamb and asparagus. We will demo butchery techniques and explore some global recipes for our wonderful local products. 1) Lamb leg deboning demo 2) Recipes … Continue reading

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Cooking Class – Morel Mushrooms

Saturday, May 3rd 12 noon – 4:00 pm Join us for an afternoon exploring one of the worlds finest mushrooms – the Morel. Spring is the primetime for the morel and we will work with fresh and dried morels and … Continue reading

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Wild Food Forage – April 12, 2014

Join us in 2014 for wild food forages in the spring (edible plants and morel mushrooms) and fall (wild mushrooms). Spring 2014 we will host wild food work­shops, for­ages and feast. We feature food from the fields, forests and oceans. … Continue reading

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Local Food Dinner – Island Lamb with Celtic Flavours – May 17th

May 17 – Island Lamb – Celtic Flavours Lamb sausage with mint jelly Minced Lamb roll with dried fruit sauce ………….. Trencher with sautéed lamb kidney and penny bun (porcini) mushrooms Leek, barley soup with rosemary braised lamb shank Roast … Continue reading

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Morel and Island Seafood Dinner

Sat­ur­day April 26th (5 pm — 9 pm) We love our morel mushrooms here on the farm. The shape is a little whimsical (some might say brain-like), but the flavour and texture is sublime. Morels work very well with our local … Continue reading

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Spring Wild Foods Forage – March 29th, 2014

Join us in 2014 for wild food forages in the spring (edible plants and morel mushrooms) and fall (wild mushrooms). Spring 2014 we will host wild food work­shops, for­ages and feast. We feature food from the fields, forests and oceans. … Continue reading

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Easter Wild Food Forage – April 19th

Join us in 2014 for wild food forages in the spring (edible plants and morel mushrooms) and fall (wild mushrooms). Spring 2014 we will host wild food work­shops, for­ages and feast. We feature food from the fields, forests and oceans. … Continue reading

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Spring Wild Foods Dinner – First Harvest

Sat­ur­day March 22 (5 pm — 9 pm) Landing shortly after the spring equinox, this dinner signals the start of spring and heralds the point on our calendar when daylight balances darkness. This was an important time in the ancient worlds … Continue reading

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Cooking Class – Island Shellfish

  Saturday, February 22 12 noon – 4:00 pm Winter is the prime time for shellfish from the island. Cold waters, lots of nutrients and the cleanest, plumpest shellfish of the year. We have lots of great shellfish here on … Continue reading

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