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Both cultivated and foraged foods grace The Chef Studio table. Explore three key regions of the northwest to learn about our wild bounty the Oregon Coast, Mt. Hood and an urban trek through the city of Portland.
Sara Pool is a lifelong organic gardener, landscaper, mushroom hunter, and forager,who began at the age of eight raising rabbits and growing tomatoes. Her mother's first foraging rule was "the darker the berry, the morelikelyit is edible, and white berries should be avoided, in any country."
In 2008, she founded Grow Me Organics with just $350 worth of seeds in her back pocket. She has since designed many private gardens and conducted workshops for various nurseries and hydroponics stores, the NE Tool Library, and the City of Portland. Sara also serves on the Portland Multnomah Food Policy Council and chairs the Wild Foods Work Group.
Saturday, September 1st
The City. 10:00 am to 2:00 pm
- Plants likely to find: Blackberries, fruit tress, herbs, miners lettuce, candy flower, chickweed, amaranth, stone crop, mallow, pineapple weed tea, salsify, thistle, chicory, dock, lambs quarters, and purslane.
- Lunch is a Summer Foraged Salad and Nettle Soup with Crème Fraiche
Saturday, September 15th
The Mountain. 9:00 am to 1:00 pm
- Plants likely to find: candy flower, chickweed, all berries, Oregon grape, dock, clover, elderberries, horsetails, miners lettuce, nettle leaves, plantain, oxeye daisy, silver weed, purslane, mallow, lobster mushrooms, oyster mushrooms, chanterelles, early hedgehogs.
- Recipes include those for Elderberry Syrup and Oregon Grape & Blackberry Galette
Saturday, October 13th
The Beach. 10:00 am to 4:00 pm
- Plants likely to find: candy flower, chickweed, berries, Oregon grape, dock, clover, elderberries (if ripe), horsetails, miners lettuce, nettle leaves, plantain, oxeye
daisy, silver weed, purslane, mallow, lobster mushrooms, oyster mushrooms, early chanterelles.
- Lunch of foraged greens with Oregon Grape Vinaigrette & Wild Mushroom Risotto
Cost is $200 for the series of 3 classes, or $75 per class. Cost includes instruction, lunch and wild food recipes.
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LocationThe Chef Studio (View)
2818 SE Pine St.
Portland, OR 97214
United States
Categories
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: Yes! |
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