SCHEDULE

 

 WORKSHOPS - CLASSES - WILD FOOD GASTRONOMY

PRIVATE CLASSES and GIFTS CARDS Available

 

To keep better track of who's coming and make sure the classes are not too large (15 people or less), I'm now using Eventbrite.com for registration. Some of my workshops sell very fast so make sure to register early.

 

Most of my classes and workshops are done outdoor but this August I have a couple indoor due to summer heat

 

 

 

 

Advanced Fermentation - Pastes, Roots, Drinks, Mushrooms and Creative Ferments.

(Fermentation novices welcome too)

Saturday March 9

 

Let's unleash our creativity and go beyond regular ferments such as sauerkrauts and kimchis. In this workshop you'll learn the techniques to make fermented tasty pastes such as dandelion harrissa or hot sauce and even look at unusual creative options such as fermenting with roots and mushrooms.

 

During the first part of the class, we'll go on a leisury walk and explore the local plants on the property. We'll talk about their medicinal and culinary uses, including possible fermentation. The walk is around an hour or so with lots of stops.

 

After the walk, we get to work. I'll demonstrate and talk about how to create fermented ingredients and condiments using wild or regular plants, how to make unusual ferments with what nature (or your local store) can provide. How to avoid mold in unusual fermentation techniques and ensure food safety.

 

Everybody will get their hand dirty and each participlant will leave with a jar of their own ferment.

 

Long pants and hiking shoes are preferred. We have some poison oak in the area. Make sure to bring some water and sun protection too.

 

Note that in case of excessive rain, this workshop may be canceled and refunded. Slight rain will not cancel the workshop. You will be notified 24hrs in advance if it is the case.

 

We meet in front of a place called Reptacular

8828 Gold Creek Rd, Sylmar, CA 91342

Look for a red Jeep Wrangler near the entrance, we park on the side of the road a bit further (Don't enter the main gate, just drive a bit further)

34°19'09.9"N 118°19'49.1"W

Time: From 10 AM to around 2 PM

REGISTER HERE

 

 

 

Exploring the Culinary/Medicinal Uses of Wild Roots

Saturday March 16

 

This is a brand new exciting workshop exploring an often neglected but so fascinating subject: Roots! Wild Roots!

 

We never think of them because they remain hidden in the ground but locally we have a huge amount of roots which have some interesting culinary uses. And guess what? The most edible roots we have locally can actually be quite invasive.  We're talking over ten different types of mustard, wild radish, burdock, dandelion, filaree (a fern-like plant) and many more. By removing them, you can help the environment and in the process enjoy their incredible flavors or medicinal properties.

 

Although many were used in the old days, many of those roots can't be found at the regular store due to their texture. Yet, their flavors can be quite spectacular compared to store-bought ingredients. But how to unlock the key to extract them?

 

During this exciting workshop, we will look at different methods and culinary uses of our most common wild edible roots.

 

You will learn:

 

Which local roots can be used

Methods of flavors extraction

Culinary applications

and much more!

 

The workshop is a bit longer than usual. During the first part of the workshop we will go on a plant walk to learn about local edible, medicinal and poisonous plants. It's a slow walk with lots of stops to talk about the plants and their uses. In the process, we will also be collecting roots. The walk will probably be around 1 1/2 hours.

 

After the walk, we'll go back to our original location and get to work! I will demonstrate different ways to extract flavors with the roots we collected but don't worry, it's very hands-on!  Everybody will get their hands dirty so dress appropriately. Bring a jar and you can take your culinary creation home.

 

Of course, we'll enjoy some food tasting and drinks featuring our local wild roots.

 

Long pants and hiking shoes are preferred (not a must). We have some poison oak in the area. Make sure to bring some water and sun protection too.

 

Note that in case of excessive rain, this workshop may be canceled and refunded. Slight rain will not cancel the workshop. You will be notified 24hrs in advance if it is the case.

 

 

We meet in front of a place called Reptacular

8828 Gold Creek Rd, Sylmar, CA 91342

Look for a red Jeep Wrangler near the entrance, we park on the side of the right road a bit further (don't enter the main gate, just drive a bit further)

34°19'09.9"N 118°19'49.1"W

Time: From 10 AM to around 2 PM

REGISTER HERE

 

 

Eco-Friendly Foraging - Plants Walk / Food & Drinks

Local Forest

Sunday March 17

 

Want to learn about edible plants and help the environment in the process?  Did you know what we are surrounded by wild edible plants and most of them are non-native to Los Angeles and actually invasive?

 

Very often the same plants are crops in some other countries and yet, locally, the solution is to spray them with chemicals or waste this incredible food resource by uprooting and throwing it away. So sad when you realize that a recent study from the University of California Berkeley identified 52 edible weeds growing in abundance in the poorest neighborhoods of San Francisco. At least six of them were found to be more nutritious than kale, according to that study. Guess what, we'll find most of those nutritious plants during our walk. So let's look at an option that will help the environment, reduce the use of chemicals in nature and nourish us in the process.

 

In this class, you'll learn about the countless local plants that you can use for food, many of them can be found in your backyard and are considered weed. . We’re taking mustards, lamb’s-quarter (wild spinach), chickweed, European nettles, sorrel, chervil, fennel, horehound (medicinal mint), figs, wild radish,  nasturtium, wood sorrel and countless others.

 

We will walk in the local forest (private property in the Angeles Forest), identify and talk about the culinary and medical uses of those plants. BRING A BAG!  Collecting these plants and cooking them at home will be good for that forest.  The walk is around 1 1/2 to 2 hours, very slow with lots of stops to talk about and collect the plants. We'll also talk about native plants, their uses and which ones you could plant at home.

 

Wild food is gourmet food!  After the class you will be served delicious snacks and drinks featuring the plants we saw during our walk.

 

Long pants is a good idea - We have poison oak in the area.

 

The walk will occur rain or shine (We love rain!)  So check the weather and make sure you either have sun or rain protection and stay warm.

 

Location:

 

We meet in front of a place called Reptacular

8828 Gold Creek Rd, Sylmar, CA 91342

Look for a red Jeep Wrangler near the entrance, we park on the side of the right road a bit further (don't enter the main gate, just drive a bit further)

34°19'09.9"N 118°19'49.1"W

Time: From 1PM to 4 PM

REGISTER HERE

 

Eco-Friendly Foraging in Nature - Plants Walk / Food & Drinks

Saturday March 23

 

Want to learn about edible plants and help the environment in the process?  Did you know what we are surrounded by wild edible plants and most of them are non-native to Los Angeles and actually invasive?

 

Very often the same plants are crops in some other countries and yet, locally, the solution is to spray them with chemicals or waste this incredible food resource by uprooting and throwing it away. So sad when you realize that a recent study from the University of California Berkeley identified 52 edible weeds growing in abundance in the poorest neighborhoods of San Francisco. At least six of them were found to be more nutritious than kale, according to that study. Guess what, we'll find most of those nutritious plants during our walk. So let's look at an option that will help the environment, reduce the use of chemicals in nature and nourish us in the process.

 

In this class, you'll learn about the countless local plants that you can use for food, many of them can be found in your backyard and are considered weed. . We’re taking mustards, lamb’s-quarter (wild spinach), chickweed, European nettles, sorrel, chervil, fennel, horehound (medicinal mint), figs, wild radish,  nasturtium, wood sorrel and countless others.

 

We will walk in the local forest (private property in the Angeles Forest), identify and talk about the culinary and medical uses of those plants. BRING A BAG!  Collecting these plants and cooking them at home will be good for that forest.  The walk is around 1 1/2 to 2 hours, very slow with lots of stops to talk about and collect the plants. We'll also talk about native plants, their uses and which ones you could plant at home.

 

Wild food is gourmet food!  After the class you will be served delicious snacks and drinks featuring the plants we saw during our walk.

 

Long pants is a good idea - We have poison oak in the area.

 

The walk will occur rain or shine (We love rain!)  So check the weather and make sure you either have sun or rain protection and stay warm.

 

Location: Hansen Dam Equestrian Center

11127 Orcas Avenue, Lake View Terrace, CA, 91342, us

We meet at the South end of the park, pass the children's playground. (not where the horses are located, keep driving on the main road)

34°16'10.4"N  118°22'00.0"W

Time: From 10AM to 12:30PM

REGISTER HERE

 

 

Introduction to Wild Fermentation

Sauerkraut & Kimchi-types Ferments

Sunday March 24

 

Fermentation is one of the easiest way to preserve food but it's also super healthy for you. You don’t need anything special to do it – just plants and salt.

 

The amount of delicious condiments you can make using fermentation is actually mind boggling, from simple sauerkraut to kimchi, salad condiments and even hot sauces.  In this workshop, you will not only learn the basic methods but, even if you're already experienced, I will show you how to bring your ferments to the next level by mixing spices, aromatic plants, seeds, even wild plants and give you tips for pairing your fermented creations with interesting food.

 

I will even show you how to create ferments that everyone (even those who usually don’t like sour flavors) will appreciate and how to make 100% sure you never get a bad fermentation.  If you are into health and flavors or want to learn how to preserve food from a gourmet perspective, this workshop is for you!

 

Before the workshop, just for fun, we'll do a plant walk and you'll learn about local wild edibles plants as well - it's a very slow walk with lots of stops.

 

This is a very fun hands-on workshop – bring a jar with you and you’ll get to take your tasty creation home.

 

Of course, we'll have some wild ferments tasting and drinks.

 

Bring sun or rain protection, warm clothing too.

 

We meet in front of a place called Reptacular

8828 Gold Creek Rd, Sylmar, CA 91342

Look for a red Jeep Wrangler near the entrance, we park on the side of the road a bit further (don't under the main gate, just drive a bit further)

34°19'09.9"N 118°19'49.1"W

Time: From 1 PM to around 4PM

REGISTER HERE

 

 

Eco-Friendly Foraging - Plants Walk / Food & Drinks

Local Forest

Saturday March 30

 

Want to learn about edible plants and help the environment in the process?  Did you know what we are surrounded by wild edible plants and most of them are non-native to Los Angeles and actually invasive?

 

Very often the same plants are crops in some other countries and yet, locally, the solution is to spray them with chemicals or waste this incredible food resource by uprooting and throwing it away. So sad when you realize that a recent study from the University of California Berkeley identified 52 edible weeds growing in abundance in the poorest neighborhoods of San Francisco. At least six of them were found to be more nutritious than kale, according to that study. Guess what, we'll find most of those nutritious plants during our walk. So let's look at an option that will help the environment, reduce the use of chemicals in nature and nourish us in the process.

 

In this class, you'll learn about the countless local plants that you can use for food, many of them can be found in your backyard and are considered weed. . We’re taking mustards, lamb’s-quarter (wild spinach), chickweed, European nettles, sorrel, chervil, fennel, horehound (medicinal mint), figs, wild radish,  nasturtium, wood sorrel and countless others.

 

We will walk in the local forest (private property in the Angeles Forest), identify and talk about the culinary and medical uses of those plants. BRING A BAG!  Collecting these plants and cooking them at home will be good for that forest.  The walk is around 1 1/2 to 2 hours, very slow with lots of stops to talk about and collect the plants. We'll also talk about native plants, their uses and which ones you could plant at home.

 

Wild food is gourmet food!  After the class you will be served delicious snacks and drinks featuring the plants we saw during our walk.

 

Long pants is a good idea - We have poison oak in the area.

 

The walk will occur rain or shine (We love rain!)  So check the weather and make sure you either have sun or rain protection and stay warm.

 

Location:

 

We meet in front of a place called Reptacular

8828 Gold Creek Rd, Sylmar, CA 91342

Look for a red Jeep Wrangler near the entrance, we park on the side of the right road a bit further (don't enter the main gate, just drive a bit further)

34°19'09.9"N 118°19'49.1"W

Time: From 10AM to 1PM

REGISTER HERE

 

 

 

Simple and Wild Fermented Cheese Spreads (Vegan)

& Plants Walk / Wild Food Tasting

Sunday March 31

 

This is a fun workshop were you'll learn how to make simple and delicious fermented cheese spreads using regular and wild ingredients.

 

During the first part of the class, we'll go on a plant walk where you'll learn about local wild edible, medicinal and aromatic plants. It's a very slow, easy walk with lots of stops to talk about plants. Probably around one hour. As we go along, we'll pick herbs and aromatics we can use to flavor our cheeses later on.

 

Back to our workshop location, we'll get to work and make some plantbased cheeses.

 

During this workshop you'll learn:

 

How to make a natural ferment starter for your cheese.

 

Techniques to make your cheese from using high tech blender to stone grinders.

 

Which nuts and plants can be used to create your base from cashews to acorns, walnuts, hazelnuts and so on.

 

How the fermentation process works and how long it takes.

 

Creative possibilities using regular or wild spices blend and herbs

 

Everybody will make their own cheese to take home  and ferment so bring a small container or bowl if you can

 

Make sure you bring water and sun protection. Warm clothing too - The workshop is done outside.

 

Of course, during the workshop, we’ll enjoy some interesting wild drinks and wild cheeses samplings (including hard cheeses).  Probably a wild food salad too made with local plants we'll collect.

 

Long pants is a good idea - We may have prickly things in that type of environment.

 

In case of rain, the workshop will be canceled and refunded

 

Location:

 

We meet in front of a place called Reptacular

8828 Gold Creek Rd, Sylmar, CA 91342

Look for a red Jeep Wrangler near the entrance, we park on the right side of the road a bit further (don't enter the main gate, just drive a bit further)

34°19'09.9"N 118°19'49.1"W

Time: From 1PM to around 4PM

REGISTER HERE

 

Check for daily updates on the schedule, I'm about to add a special tasting event, more plants walks, etc... in the next couple of days.