Sunday, July 15th, 2018
Faculty: Pascal Baudar
We’re going Nuts … literally!
Get wild and learn how to forage ingredients to wildcraft snacks and dishes that are as unexpected as they are delicious, nutritious, and sustainable. In each one day course, students will bypass both the grocery store and and head into the woods and other wild spaces to source the ingredients for a range of eccentric foods and sparkling beverages.. Pascal Baudar, the endlessly creative author of The New Wildcrafted Cuisine, The Wildcrafting Brewer and founder of Urban Outdoor Skills, will teach students what he describes as “culinary alchemy”. Pascal has an amazing Facebook page loaded with gorgeous photos of his wild concoctions, I encourage anyone interested in wildcrafted cuisine to take a look.
Let’s explore the culinary possibilities of our local terroir by making some fermented soft and hard cheeses with local aromatic plants, nuts and unusual ingredients like ashes, wild spices, homemade salt from sea water and much more!
Don’t worry though, you can make those cheeses too with ingredients found in most markets but it’s more interesting to explore your true local flavors.
Vegetarian and vegan nuts-based cheeses have come a long way in the last couple of years, the secret was really to use similar techniques to making dairy milks, including fermentation. I spent many months studying and experimenting with making delicious vegan cheeses by fermenting local nuts and plants, we’re talking local walnuts, acorns, wild aromatic herbs, ashes and so on… but also using regular store-bought ingredients. In this workshop, I will share my experience and techniques.
The amount of creativity possible and flavors are truly limitless. During this workshop, you’ll learn how to make delicious vegan cheeses using your own local plants, nuts, spices. From simple spread cheeses to fermented hard cheeses.
8:30 – Welcome
Morning Talk – Exploring the flavors of your local terroirs through the creation of fermented cheeses, creative possibilities, techniques used, reviews of some of the cheeses Pascal has made, choice of ingredients, aging process and much more.
And of course there will be tasting!
10:30am Foraging Walk – We’ll be using the information and method from the morning talk to explore and gather plants for making a local “wild” cheese.
12:00 – 1:00pm – Lunch provided by Sterling in Dunbar Dining Hall
Afternoon in the Kitchen – Review of what was gathered and how we will be using these ingredients. Afternoons projects include:
- Regular spread cheese using local flavorful ingredients
- Fermented soft cheese using herbs we foraged
- Lacto-fermented hard cheese – we’ll go through all the steps of making a hard cheese
4:00pm – Last meeting, review of the day: what you’ve learned and how you can apply it to your own area.
Other Workshops offered by Pascal Baudar this session:
- Wilder Fermentation – Lacto-Fermentation of Wild Edibles
- Wildcrafted Cuisine: Exploring Your Terroir
- Wildcrafted Cuisine: Wilder Drinks – Cold Infusions, Beers and Sodas
- Creative Wild Plant-Based Patties & Burgers, Food Tasting
Register Now for Early Bird Pricing!
Need some more info before you register? Let us know.
Prerequisites: There are no formal prerequisites for this class. In order to take full advantage of this course students should have a general understanding of working in the kitchen and of wild edible plants in the Northwoods of Vermont.
Tuition & Fees: Early Bird Pricing: $95 per day / Pricing after June 15th: $120 per day covers the cost of the class, most course materials, and lunch from our top-ranked Sterling Kitchen. Accommodations are not included in course pricing.
Housing Availability & Fees: On-campus housing is available for an additional fee of $50/night with a private bathroom and $50/night with shared bathrooms. Please note that Sterling College offers rustic/vintage/farmhouse style accommodations that are clean and safe but not luxurious. Availability is limited and room requests are filled on a first-come, first-serve basis. If you prefer to stay off-campus please see our accommodations page for local recommendations.
Pascal Baudar is a professional forager, wild food instructor, and a self-styled “culinary alchemist” who is based in Los Angeles. His locally sourced wild ingredients and unique preserves have made their way into the kitchens of such star chefs as Ludo Lefebvre, Josiah Citrin, Ari Taymor, Michael Voltaggio, Chris Jacobson, and Niki Nakayama. Over the years, through his weekly classes and seminars, he has introduced thousands of home cooks, local chefs, and others to the flavors offered by the wild terroir of southern California. He has served as a wild food consultant for several TV shows, including MasterChef and Top Chef Duels. He has been featured in numerous TV shows and publications, including Time magazine, the Los Angeles Times, L.A. Weekly, and the New York Times. In 2014, he was named one of the 25 most influential tastemakers in L.A. by Los Angeles magazine. Presently, Pascal is focusing on writing and education, exploring creative uses of wild yeast and bacteria for fermentation, primitive and traditional brewing, old methods of food preservation, and traveling to expand his knowledge of plants. Pascal is the author of The New Wildcrafted Cuisine and The Wildcrafted Brewer (Chelsea Green Publications) and founder of Urban Outdoor Skills.