Wild Edibles Dinner with Chef Bernard & Scott Moran - $130

Discover the secrets of sustainable foraging and gain insights into the fascinating world of wild edibles at this dinner party sure to impress! Chef Bernard Casavant joins forces with Kelowna Forager Scott Moran to create a menu featuring locally foraged greens and mushrooms.

Menu 

• Chef's Amuse Bouche: Pizzette with Dried Tomatoes, Basil Essence
• Course 1: Wild Lobster Mushroom Soup, Stuffed Wild Morel Mushrooms
• Course 2: Pan Seared Ling Cod, Kelp Broth, Potatoes, Dried Bread, Hen's Egg
• Course 3: Preserved Plum Pudding, Rosehip Ice Cream, Blackberry Gel
• Mignardise: Apple Caramel 

Enhance your beverage experience: handpicked wine pairings by our sommelier, Mia Papadopoulos are available for purchase with your ticket or at the door.

Skills Covered

• Sustainable foraging techniques
• Cooking with wild ingredients
• Utilizing dehydrated greens and mushrooms
• Flavour pairings and techniques for wild edibles

During the demonstration dinner, you'll have the opportunity to engage in discussions about foraging, learn how to use dehydrated greens and mushrooms in everyday cooking, and discover the unique flavours and techniques associated with wild edibles. Expand your culinary repertoire and gain a deeper appreciation for the bounty of nature.

As a special bonus, you'll have the chance to purchase foraged products directly from Scott at the end of the class, allowing you to continue exploring the flavours of the wild in your own kitchen.
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Have questions about this class? Visit our FAQ or email info@lakehousekitchens.com
Love this class? Check out the full calendar of cooking & beverage classes!
Don’t forget you receive 15% off your next retail purchase at Lakehouse Home Store with your Culinary Cashback class voucher!