June 5-9, 2017
Faculty: Pascal Baudar
Create meals that are as unexpected as they are delicious, nutritious, and sustainable. In this five-day course, students will bypass both the grocery store and the farm, heading into the woods and other wild spaces to source the primary ingredients for a range of foods and drinks. Pascal Baudar, the endlessly creative author of The New Wildcrafted Cuisine and founder of Urban Outdoor Skills, will teach students to make wild breads, brines, hot sauces, condiments, confections, infused salts, lightly fermented beverages, and wild beers. The class will primarily focus on the bounty of greens, flowers, mushrooms, and tubers that hide in plain sight during the springtime in northern Vermont. Attention will be given to safe, confident identification of wild ingredients and ethical harvesting practices. Students will develop (or refine) culinary skills, learn to incorporate of underutilized and uncultivated food sources, and explore the unique flavors of field and forest. On the final day of the course, the class will prepare and share a wild feast of their own sourcing and making. This course will expand students’ notions of the edible and help them begin to cultivate the mindset and instincts of a wildcrafter.
Prerequisites: We strongly recommend, but do not require, that students also enroll in the Foraging in the Northwoods course to develop strong skills on identifying and sourcing wild plants. This five-day course runs the week prior to Wildcrafting.
Tuition & Fees: $1250 covers the cost of the instruction, field trips, most course materials, three meals per day from our top-ranked Sterling Kitchen, and ground transportation between class locations. Not included are airport transfers or accommodations; please let us know if we can assist you with finding or providing these.
Housing Availability & Fees: On-campus housing is available for an additional fee of $60 per night with a private bathroom and $50 per night with shared bathroom access. Please note that Sterling College offers rustic, dormitory-style housing that is clean and safe but not luxurious. Availability is limited and room requests are filled on a rolling, first-come, first-served basis. Please visit our accommodations page for more options.
Need more info before you register? Let us know!
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 (Chelsea Green Publications) and founder of Urban Outdoor Skills.
Disclaimer: Course descriptions on this webpage are for informational purposes only. Content may be updated or change as planning evolves. Sterling College reserves the right to alter the program specifics, including details about course content, instructors, collaborations, field trips and facilities at any time without notice. Some aspects of course content may be weather-dependent.