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Join Chef Mia Wasilevich from Transitional Gastronomy as we take a plant ID walk around The Huntington Ranch gardens and discover what's in season. We'll talk about the garden's harvest as well as foraged, wild foods that can be found in the area and how to identify and prepare them. Chef Mia will lead us on a little tasting tour of easy, but elegant tapas (small dishes) for spring entertaining.Together, we'll make a few tapas (small dishes) and include recipes for your to take home.
Mia Wasilevich is a chef, food photographer, educator and professional forager based in Los Angeles, CA. She creates pop ups and bespoke events featuring local forages, as well as teaches wild food ID and culinary workshops. Her nature-based cuisine is influenced by the more than 20 countries she's traveled to before the age of 15. An avid researcher, she aims to uncover forgotten foods and re-create them for the modern palate. She considers herself "a little bit country and a little bit escargot." transitionalgastronomy.com
The workshop is held at the Shade Structure at the Ranch Garden Site. Follow the signs from the Brody Botanical Center.
This is a hands-on workshop.
This workshop is part of the Huntington Ranch Garden's Ecosystem-Based Gardening Club.
Map -
http://huntington.org/WebAssets/Templates/content.aspx?id=350
Early registration is strongly recommended due to limited space. It is The Ranch's policy to keep classes an intimate size to make your 'hands-on' learning experience more enjoyable.
Make sure you include a current email address when registering. A reminder email will be sent out to participants.
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LocationShade Structure, The Huntington Ranch Garden, The Huntington Botanical Gardens (View)
1151 Oxford Road
San Marino, CA 91108
United States
Categories
| Minimum Age: 12 |
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: No |
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