Covid-19 planned safety measures for all our outdoor events. Indoor events are on hold for now.
Osoberry is a native BC coastal berry shaped like a small deep purple plum. They are perfect in recipes for shrubs or vinegar syrups which are made with very ripe fruit. Add a soda water if you want a non-alcoholic version or Prosecco if you want to start the party.
Seasonal foraging chart for southern BC, Pacific Northwest
If you think someone may have eaten a poisonous mushroom: stay calm. In British Columbia, call the 24h hotline of DPIC (Drug and Poison Information Center) at 604-682-5050 or 1-800-567-8911, and contact your physician or local health care provider. Elsewhere, search for your local poison information center.
I love wild twists on old favourite recipes, this one is spectacular. The original recipe was radicchio marmalade from Cin Cin Restaurant in Vancouver. Our twist is to use foraged dandelion greens and flowers instead of radicchio. Serve with duck or on buttered toast.
This virtual foray teaches you how to SAFELY identify wild medicinal plants and how to make them into beautiful medicines with herbalist Lori Snyder
Wildflower chocolate cake recipe by Chef Robin. Using her native flowering currrant blossoms, but you can use rose petals too.
Wild oyster mushroom growing on alder wood in BC in Spring… the hunting begins:)
Morels, porcini and wild oyster mushrooms cooked to perfection by James Beard award winning Chef Bruno Feldeisen. You’ve seen him on TV’s The Great Canadian Bake Off as a judge and now he will cook a takeaway menu for you with pick up at Container Brewing.
You’re invited to our next pop-up takeaway featuring star chefs from around the city.