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