July 12th-16th, 2018
Wildcrafted Cuisine Series
with Pascal Baudar
Exploring your Terroir
“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 make a truly unique place-based dish with your findings.
Wilder Fermentation: Lacto-Fermentation of Wild Edibles
Learn how to create delicious and wild fermented condiments, sauces and much more! Fermentation is one of the easiest way to preserve food and it also happens to be super healthy for you. You don’t need anything special to do it – just plants and salt.
Pascal will help you develop flavors that everyone will appreciate by mixing in spices, aromatic wild plants and seeds as well teach you how pair your fermented creations with interesting food.
Wilder Drinks: Cold Infusions, Beers and Sodas
Herbal meads, delicious sodas from aromatic plants, barks and berries, awesome drinks you can make by just infusing fresh plants in water.
We’ll get busy and create amazing drinks. You will learn how to make your own wild yeast starter, how to make fermented sodas from scratch using local wild plants and berries or purchased ingredients at your local supermarket. You’ll also learn how to capture the essence of whole environment by using cold infusions.
Plants and Nut-Based Cheeses
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!
Vegetarian and vegan nuts-based cheeses have come a long way in the last couple of years, the secret is to use similar techniques to making dairy milks, including fermentation. In this workshop, Pascal will share his experience and techniques.
Creative Wild Plant-Based Patties & Burgers, Food Tasting
This is beyond hyper-local gourmet food! We will go into the deep-end of foraging skills, into the dark chambers of mad feral culinary skills. We’ll make plants-based burgers using local nuts, mushrooms and plants. Then we’ll even go further and use homemade mustard from foraged wild seeds and wild pickles.
