When; Sunday September 18th, 12-3pm.
Where; Seaparc Bike Park
Cost; $80 + GST
A day to explore the wonderful variety of fungi on the Wild West Coast!
Autumn is near and with it comes meaty and mystical mushrooms. Join Nature's Chef, Tom Kral for a day of ‘mushroom fever’. He will be sharing his skills in safe identification, sustainable gathering, preserving and cooking. Learn the best local edible varieties and medicinal conks. These gifts from nature support our immune system and allow us to connect with the earth, understand how you extract their potent powers. Our workshop will include some samples of fungi delectables including a mushroom tea.
What we'll cover
How to safely identify
Where to find mushrooms
Understanding mushroom families
Reading forest ecology
Preparing mushrooms so they are delicious
Bring water, tea, snacks or a meal if you feel you need more for our time. Dress for the weather, we are outside. Bring a note pad.
Please note: This is a introduction to wild mushroom foraging, we will not be harvesting mushrooms with our time, but fresh specimens will be brought to view, and potentially find some fungi in the field that we are at. As well Tom will be sharing his favourite recipes with you and how to introduce them to your kitchen.
Content is focused for the Pacific Northwest but some can relate to anywhere in the northern hemisphere. *Foraged snacks offered in the workshop.
About your host:
Nature’s Chef, Tom Kral
Over 20 years of professional cooking experience and a bloodline of cooks has evolved Tom Kral into Nature’s Chef. From a child growing up in a European deli and spending time at the family cottage, camping and foraging played a important role of his life that developed a deep connection with nature. Following his passion for cooking it led him down a path of being trained by some of the worlds best chefs, then to owner of a renowned restaurant and catering business in Toronto, ON. After a chef burn out and a awakening he finally came to settle in supernatural BC because of the irresistible call for the wild. His passion for putting medicine back into our food quickly grew into a whole new genre of dining experience, which he delivers to others through edutainment.