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Wild Forager Series: Wild Harvest Tubers

November 4, 2017 @ 4:00 pm - 6:00 pm
, $30.00

Did you know first-year thistle roots can be cooked into a starchy vegetable or that cattail rhizomes can be prepared to taste like baked potatoes? Join us for a hands-on workshop to learn all things related to harvesting and cooking with our local and wild rhizomes, tubers, and root vegetables. Get ready to try your hand at stewing, roasting, frying, and fermenting a variety of wild root crops gathered before the ground freezes!

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Tourtiére: A Savory Holiday Pie with AMY THIELENDEC 4, 6:30 PM

Join James Beard Award-winning author and TV host AMY THIELEN from her kitchen in rural Park Rapids, Minnesota, and prepare Tourtiére, a savory holiday pie and a favorite family tradition.

Our dining room is OPEN Thursday-Sunday for safe, socially distant dining with table service. Masks are required in our restaurant. Our classes are currently being offered online.View our MENUS Here
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