Preserving the Wild Harvest/Wild Foods Dinner
When: Wednesday, 7/9, 6-9pm
Where: 900 Twin Lake, Tipton, Mi 49287
Join me for a delicious wild foods dinner along with a lecture about food preservation techniques.
Our meal will include pickles, jams, condiments, dips, spreads all made with preserved wild ingredients. These will be accompanied by an assortment of (both wild and commercial) meats, cheeses, fruits and veggies, breads, and crackers in a charcuterie style meal, giving you the chance to taste dozens of different flavor combinations. We will also be using wild syrups and infused liquors to make sodas and cocktails. As we graze, we will discuss how the various wild foods were preserved and prepared.
Dinner will be followed by a Wild Food Preservation presentation. You will learn the history of food preservation and how several preservation methods work, including drying, cold storage, freezing, water bath and pressure canning, freeze drying, and fermentation. There are plenty of recipes out there for preserving market produce, so this presentation will focus on how you can decide which preservation method you should use for your wild harvested fruits, vegetables, herbs, and mushrooms.
Please bring your own place setting (plate, fork, cup, napkin). You will also want a notebook and pen to jot down recipes and take notes during the presentation.
When: Wednesday, 7/9, 6-9pm
Where: 900 Twin Lake, Tipton, Mi 49287
Join me for a delicious wild foods dinner along with a lecture about food preservation techniques.
Our meal will include pickles, jams, condiments, dips, spreads all made with preserved wild ingredients. These will be accompanied by an assortment of (both wild and commercial) meats, cheeses, fruits and veggies, breads, and crackers in a charcuterie style meal, giving you the chance to taste dozens of different flavor combinations. We will also be using wild syrups and infused liquors to make sodas and cocktails. As we graze, we will discuss how the various wild foods were preserved and prepared.
Dinner will be followed by a Wild Food Preservation presentation. You will learn the history of food preservation and how several preservation methods work, including drying, cold storage, freezing, water bath and pressure canning, freeze drying, and fermentation. There are plenty of recipes out there for preserving market produce, so this presentation will focus on how you can decide which preservation method you should use for your wild harvested fruits, vegetables, herbs, and mushrooms.
Please bring your own place setting (plate, fork, cup, napkin). You will also want a notebook and pen to jot down recipes and take notes during the presentation.
When: Wednesday, 7/9, 6-9pm
Where: 900 Twin Lake, Tipton, Mi 49287
Join me for a delicious wild foods dinner along with a lecture about food preservation techniques.
Our meal will include pickles, jams, condiments, dips, spreads all made with preserved wild ingredients. These will be accompanied by an assortment of (both wild and commercial) meats, cheeses, fruits and veggies, breads, and crackers in a charcuterie style meal, giving you the chance to taste dozens of different flavor combinations. We will also be using wild syrups and infused liquors to make sodas and cocktails. As we graze, we will discuss how the various wild foods were preserved and prepared.
Dinner will be followed by a Wild Food Preservation presentation. You will learn the history of food preservation and how several preservation methods work, including drying, cold storage, freezing, water bath and pressure canning, freeze drying, and fermentation. There are plenty of recipes out there for preserving market produce, so this presentation will focus on how you can decide which preservation method you should use for your wild harvested fruits, vegetables, herbs, and mushrooms.
Please bring your own place setting (plate, fork, cup, napkin). You will also want a notebook and pen to jot down recipes and take notes during the presentation.