Speaking in Missouri
I’ll be talking about cooking pheasants, quail, partridges and wild turkeys (among other wild game) at the annual meeting of Pheasants and Quail Forever in Missouri. The event is open to the public, and costs $50 for both a full days’ worth of seminars as well as a banquet that evening.
Click here for schedule and ticket information. The event will be held at the Columbia Courtyard by Marriott, 3301 LeMone Industrial Boulevard, Columbia, MO. I’ll have some books to sign and some stories to trade. Cya there?
Sacramento Food Film Festival
I will be joining two other cooks to celebrate the premiere of the Sacramento Food Film Festival on Thursday at 6 p.m. at the Goldfields Trading Post, 1630 J Street. We’ll each cook up an amuse bouche — a perfect bite — for the festival, which will screen several new films dealing with food politics, behind-the-scenes looks at where your food comes from and more. Details on the premiere are here. Tickets to the premiere are $45.
Vacaville Library Edible Plant Talk
I will be talking about the edible wild plants and mushrooms of the Bay Area and greater Northern California at the Vacaville Library, 1020 Ulatis Ave in Vacaville. You’ll learn about the vast array of fantastic plants and mushrooms we have available to us here in NorCal, ranging from invasives like fennel and tri-cornered leeks to natives like miner’s lettuce, camas bulbs and more. Oh yeah, and I’ll be helping you to ID some edible mushrooms, too!
The event will start at 7 p.m. (No cost to attend!) I will have copies of Hunt, Gather, Cook: Finding the Forgotten Feast for sale after the talk.
Sustainable Eating in Maryland
I will be speaking on April 7 at Washington College’s Hynson Lounge at 5 p.m. about sustainable eating and making wild food part of your diet. I’ll focus on the wild foods of the Chesapeake region (I used to live in Virginia, so I have experience there), such as shad, stripers, shellfish, deer, waterfowl, wild plants and mushrooms. Details of the event are here, and the talk is free to attend.
Cooking School: Foraging Flavor
Details are still to be worked out, but I will be hosting a weekend cooking school with the restaurant Stella at the Cedar House Sport Hotel in the Truckee-Tahoe area. The focus will be on wild edible plants and mushrooms, and if you come, you’ll spend three days staying at the hotel, which is one of the nicest I’ve ever stayed in, learning about the wild foods of Northern California and beyond. We’ll go over how to find them, identify them safely, process, store and cook them. This will be like the intensive hunting & cooking weekends I do in fall and winter, but geared toward foragers and those interested in wild edible plants. I plan on teaching you two ways I love to include foraged ingredients: pasta and sausage-making.
Price and exact class schedule is TBD, but I do know this weekend will be limited to 12 people. Stay tuned.