Our third installment is focused on Wild Fire! Spring is a perfect time to combine the skills of fire cookery and foraged food. Our chef will teach you how to start a cooking fire, the nuances of the cooking fire, and how to cook each of our favorite wild PNW edibles. At the end of class we will sit down to a feast and you will go home with the skills and recipes to be your own grill master.
Tentative menu:
Flatbread with wood sorrel, charred onion yogurt, and dill roeCoal-roasted beets with charred onion dashi and bacon
Cedar planked salmon with lovage butter
Cedar-bough beans cooked in the fire
Charred greens roulade with wild mushrooms and lemon thyme beurre blanc
Charred lemon shandies
Our third installment is focused on Wild Fire! Spring is a perfect time to combine the skills of fire cookery and foraged food. Our chef will teach you how to start a cooking fire, the nuances of the cooking fire, and how to cook each of our favorite wild PNW edibles. At the end of class we will sit down to a feast and you will go home with the skills and recipes to be your own grill master.
Tentative menu:
Flatbread with wood sorrel, charred onion yogurt, and dill roeCoal-roasted beets with charred onion dashi and bacon
Cedar planked salmon with lovage butter
Cedar-bough beans cooked in the fire
Charred greens roulade with wild mushrooms and lemon thyme beurre blanc
Charred lemon shandies
