Date(s) - Sat, Nov 14
11:00 am - 12:30 pm
Learn Chef Robin Kort’s top recipes for wild mushrooms from her famous porcini pate to nettle stuffed morels with goat cheese. Each unique mushroom has recipes that are meant for them. For example, truffles in egg drop soup are perfect because the soup is simple and let’s the aroma of the truffle shine. She’ll show you how to preserve common Pacific Northwest mushrooms like porcini, chanterelle, lobster, cauliflower and many more for when you find more than you can eat in one day. Each requires it’s own preservation method (drying, sautee and freeze, pickling) to make sure that it’s delicate texture and flavour are preserved. It takes so much time and luck to hunt for mushrooms, it’s always worthwhile to learn to make them taste their best!
In addition to Robin’s original video content (which you’ll have access to for one year to watch and re-watch), Robin will host a 1.5 hr live Zoom Q&A session on November 14th, 11:00 am-12:30 pm.
For the past 10 years, Chef Robin Kort has been teaching foraging programs from wild mushrooms to winter foraging classes in and around her hometown Vancouver, Canada. Her experience spans from being a commercial wild foods supplier for Vancouver’s high end restaurants to bringing agrologists and forestry students into the field for lectures on traditional food plants of BC. Robin is a native Vancouverite who grew up hiking the mountains and swimming the seas of the Pacific Northwest and would love to share her knowledge of her home with you.
Saturday, November 14 | 11:00 am–12:30 pm (1.5 hours)
Link will be shared with registrants via email approximately 1-3 days prior to the workshop
$45 + GST (non-refundable)
The Farm Fresh Reference Guide is produced by the Fraser Valley Farm Direct Marketing Association in cooperation with the BC Ministry of Agriculture.
For information on participating in Farm Fresh Reference Guide or bcfarmfresh.com, contact us at:
24565 Dewdney Trunk Road
Maple Ridge, BC V4R 1W9
Email: [email protected]