Cooking Class – Morel Mushrooms

morel-vary

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 look a the habitat, foraging timing and preservation of this beautiful fungi.

1) Sources, foraging, care and handling of morel

2) Recipes and Techniques
– cleaning and drying morels
– pickled morels with ginger and chili
– stuffed morels with bacon and leeks
– Pasta with morels, mustard, herbs and cream
– Stir-fried Morels with beef, nettles and sweet and sour sauce
– Asparagus and Morel Chowder

Classes include all materials, recipes and a tasting of the products
Cost: $100 / per­son (plus tax)

These are hands-on class that includes cook­ing demo, recipes and tast­ing portions.

These classes are oppor­tu­ni­ties to expand your culi­nary hori­zons cook­ing with the finest local ingre­di­ents and work­ing at the side of an accom­plished chef and culi­nary instruc­tor. Classes include a valu­able primer on the topic and recipes to fol­low along in class and back home. Suit­able for all lev­els of cook­ing skill but a prime oppor­tu­nity for those look­ing to develop their skills and to ignite their cre­ativ­ity. Bill is the author of 12 cook­books includ­ing the Deerholme Mushroom Cookbook and the Deerholme Foraging Book and a rec­og­nized regional expert on mush­rooms and wild foods.

Includes all mate­ri­als and prod­ucts, includes a meal we pre­pare in class.

For reservations call: 250 748-7450

About Bill Jones

Chef, Author and Forager

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