Foragers Retreat and Dinner

Foragers Retreat and Feast

 

This workshop is now closed to new reservations. We apologize for any disappointment, and thank you for your interest.

Sunday Oct 14
Wood and fields of Topsy Farms, Amherst Island
Come on 9:30 am ferry to start at 10:15 am; dinner at 5 pm

Apprentice foragers learn that everywhere nature is left alone, she is producing food. They can find food in woods, fields and parks. The main limit is knowledge and the confidence that gives, and how to prepare what is found. Foraging can be a very powerful way to connect with the land.

Bounty from the forest

Students will walk in our woods and fields, learning food identification and ethical collection. Rather than merely consuming, as we do when we shop for food, foragers will be part of the ecosystem and discover the possibilities of direct interaction with our environment. They’ll gather some of their own food for dinner, learning its preparation from experienced forager and Red Seal trained chef Ruthie Cummings. Using the natural items gathered, and other food from this land, Ruthie will produce a 5-course fine dining meal.

Ruthie in her Toronto restaurant

Wild Feast Menu

~Amuse Bouche ~
Smoked Lake Trout Poke of Stelleria and slow roasted Mallow Nuts
~Appetizer ~
Wild Mushroom Duxelles Quenelled on White Pine & Wild Brassica Syrup
Granite Palate Cleanser
~Petite Bouchee ~
Lamb Terrine with Candied Black Walnut pate and Rowan Berry compote
Granite Palate Cleanser
~Plat Principal ~
Venison Wellington in Au Jus with Smoked late Harvest Ramps and Savory Pumpkin
~Bonbon Plaque ~
Crêpes stuffed with Chestnut butter on Crème Fresh with Sugared Wild Flowers

Maximum 15   Minimum  7
Fee is $175  (This includes a picnic lunch provided and ferry ticket)