Event
Foraging & Feasting for Chefs
"Foraging and Feasting for Chefs:
Mushroom Foraging How-To and a Wild Foods Tasting Menu"
When:
Groundhog Day
February 2, 2015, 1:30-5:30pm
Where:
King's Daughters Inn
204 N. Buchanan Blvd.
Durham, NC 27701
Owners: Colin and Deanna Crossman
http://www.thekingsdaughtersinn.com/
(Across the street from Duke East Campus. Parking in back of building or on street. Enter through front door. Dress, foraging casual, but wipe your shoes before you come in. Be ready to take notes and eat well.)
How Much:
$95 by Jan. 12, 2015. Only thirty seats available. No refunds, but you can send someone in your place.
Pay through http://kdi-forage.brownpapertickets.com/
Please note any dietary restrictions or questions when paying or by replying to this email.
Who can attend?:
Triangle chefs or employees designated by their chef.
Who's Presenting:
Tanith Tyrr is an award-winning cook, butcher, forager and farmer who serves as the resident "Wild Iron Chef" and farm-to-fork butchering instructor at the Piedmont Wildlife Center in Durham.
Frank Hyman is the Feral Food columnist and photographer for Urban Farm magazine. Eight Durham chefs have bought mushrooms from him (including portions of a 33-pound lion's mane mushroom) and he hasn't killed anyone yet. He's learned from some of the world's best mushroom foragers and has foraged edibles in SC, NC, Manhattan (Central Park), Boston, Maine, Spain, Provence, Tuscany and Umbria. He's retuning to Italy in January 2015 to hunt white truffles in Umbria. Last November he led a program for a standing room only crowd of over 100 Carolina farmers on how to forage their own land for high dollar wild edibles. He's also a horticulturist and has taught over one hundred gardening classes from Charleston, SC to the Hamptons. Click here for audience reviews of his gardening programs.
www.frankhyman.com
The event schedule.
1:30-2pm
Settle in.
Enjoy biscotti and the illusion of coffee A clarified venison and morel mushroom broth with wild garlic infused foam, acorn fennel biscotti, duck prosciutto with elderberry-habanero glaze. And coffee too.
2pm (sharp)-4pm
Get educated.
Mushroom foraging slide show, tools, Q&A, handout on resources for foraging mushrooms and wild plants.
Enjoy Yuzu-shiso pickled maitake crudo at tables.
4-5:30pm
Eat like kings of the wild frontier.
Wild Foods Tasting Menu:
"Exotic Flavors Meet High Quality Cuisine"
Featuring foraged mushrooms, wild edible plants, wild game, and local meats. The menu may change depending on foraging conditions.
Cash bar:
Wild liqueurs, Mushroom bitters, Wine and Beer
Representative Menu
(depends on weather and foraging success):
Biscotti and illusion of coffee A clarified venison and morel mushroom broth with wild garlic infused foam, acorn fennel biscotti, duck prosciutto with elderberry-habanero glaze.
Yuzu-shiso pickled maitake crudo.
Wild crafted root beer braised pork belly.
Wild crafted root beer braised pine cambium and wild mushroom vegan sausage (limited portions, vegans/vegetarians must reserve in advance, this is a 3-day slow prep).
Wild cocktails featuring local wild absinthe bitters and other unique flavors of the region. (Cash bar only).
Highlights of the mushroom foraging program:
* ID techniques for nine local edible mushrooms (so you won't mistakenly eat poisonous Jack O'Lanterns that sorta look like chanterelles).
* Best gear for foraging (to keep mushrooms clean and to reduce cleanup time in the kitchen).
* Finding foraging sites.
* Which foragers to learn from.
* Liability issues.
* Cooking and preserving issues with mushrooms (to spread out the season).
* And a half-hour Q&A session for whatever else attendees seek.
"What do I do now?"
Pay $95. Only thirty seats available.
No refunds, but you can send someone in your place.
Pay through http://kdi-forage.brownpapertickets.com/
Please note any dietary restrictions or questions when paying or by replying to this email.
Thanks and looking forward to seeing you on Groundhog Day,
Tanith, Colin, Deanna and Frank
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LocationThe King's Daughters Inn (View)
204 N Buchanan Blvd
Durham, NC 27701
United States
Categories
| Minimum Age: 21 |
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
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Contact
| Owner: Colin |
| On BPT Since: May 22, 2013 |
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| The King's Daughters Inn |
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