Thursday, July 12th, 2018
Faculty: Pascal Baudar
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.
“What unique creations can you make with what nature is providing you locally to create a true taste of place?” Many cooks simply add wildcrafted ingredients to recipes they already know, this class challenges you to take your creativity one step further and create a truly unique place-based dish with your findings.
8:30 – Welcome
Morning Talk – Pascal will share his insight and experience on how to approach, research and experiment with local flavors, foraging ethics, tips and tricks on food safety, how to create a modern “wild” cuisine, plating and various food preservation methods which can be applied and why. This will include a multimedia presentation and some tasting examples.
10:30am Foraging Walk – We’ll be using the information and method from the morning talk to explore and gather plants
12:00 – 1:00pm – Lunch provided by Sterling- Dunbar Dining Hall
Afternoon in the Kitchen – We’ll play with the bounty we collected and do several projects in the afternoon. I’ll explain my approach/insight to possible culinary applications, but everyone is welcome to contribute their knowledge – The afternoon projects will completely depend on what was found and can include creation of condiments, fermentation, infusions, fermented drinks and so on. To a large degree, Nature will be our inspiration.
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
- Wilder Drinks – Cold Infusions, Beers and Sodas
- Plants and Nut Based Cheeses
- 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 12th: $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.