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.

 

All my classes and workshops are done outdoor - Always check a couple of days before if the class/workshop is still happening, had a change of location or rescheduled due to extreme weather.

 

I will be teaching a series of classes in VERMONT in July (12 to 16th). More INFO HERE

 

Plants Walk - Chaparral - Edible and Aromatic

Saturday June 3

 

Despite the recent fires, we still have plenty to see and learn. We'll walk in a local chaparral and look at local edible and aromatic plants, we'll also talk about their medicinal uses. We'll also explore a forest that recently burned, if we had any rain, learn and explore how nature is coping with it. There is always something to learn.

 

Expect to see a lot of wild sages and similar aromatic plants, as well as local edibles such as nettles, wild spinach and countless others.

 

Click on REGISTER for more information - Sylmar area

 

REGISTER HERE

 

 

Plants Walk - Edible and Aromatic

Saturday June 9

 

This is a beautiful location with a huge variety of wild edible, medicinal and aromatic plants. Most of the location is under water during spring time but at this time of the year, the plants are growing like crazy. Click on REGISTER for more information. Location: Hahamongna Watershed Park -  Altadena area

 

REGISTER HERE

 

 

Wilder Fermentation Workshop + Plants Walk  SOLD OUT

Sunday June 10

 

Learn how to create delicious fermented condiments, sauces and much more! Sauerkraut, Kimchi, hot sauces...

 

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.  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!

 

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

 

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 10 AM to around 2 PM

 

REGISTER HERE

 

 

 

Brewing Wild Beers with Local Plants, Extracting Wild Yeast + Plants Walk

Saturday June 16

 

Brewing wild beers with local plants - Extracting yeast and more!

 

Let's get back to the basics of making beer. You'll be amazed how easy it is to make tasty beers at home with little equipment. During this workshop, you learn about plants that have been used during history as brewing ingredients, how to extract wild yeast, creating sugar sources from fruits and berries and much more!

 

First we'll go on a plant walk and identify some of the plants and other ingredients (such as barks and roots) that have been used historically to create interesting brews (Horehound, mugwort, yarrow, etc...). We'll also talk about medicinal and edible plants during the walk. It's a very slow walk, probably 1hr.

 

After the walk, we'll go back to the workshop area and I'll show you the process of making a simple wild beer on location - together, we'll go through all the steps so you can easily redo it at home.

 

Some wild refreshments, some beer tasting and snacks will be served.

 

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 10 AM to around 1:30 PM

 

REGISTER HERE

 

 

 

Making Primitive and Country Wines + Plants Walk

Saturday June 23

 

Learn how to make your own wines using local berries (foraged or purchased), how to extract wild yeast and much more.

 

Traditional country wines are extremely easy to make, during this workshop I will show you the various techniques I use to make delicious wines with local fruits, berries and plants, what are the rules for flavors and countless other tips and tricks.

 

During the first part of the workshop, we'll do a plant walk as usual and maybe gather some ingredients we can use for our wine. The walk is a bit more than an hour, slow walk with lots of stops to talk about the plants. I'll put emphasis on plants that have been used traditionally for making beers and wines.

 

After the walk, we'll do some wild wines tasting and enjoy some wild snacks as well.

 

Then we get to work...depending on what nature is providing us that day, I will demonstrate how to make an elderberry or prickly pears wine or even both if we can.

 

Long pants is a good idea - We have poison oak in the area. Also bring water and sun protection.

 

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 10 AM to around 2 PM

 

REGISTER HERE

 

 

 

 

Wild Cheeses Workshop + Plants Walk 

(No Dairy - Vegan - Limited to 15 people)

Fermented / Aged Plants and Nuts-Based Hard Cheeses

Saturday June 30

 

We're going nuts! Literally! If you thought we reached the deep end with our foraged wild burgers, you're in for a surprise!  Let's explore even deeper the culinary possibilities of our local terroir by making some fermented aged cheeses with local aromatic plants, nuts and unusual ingredients like ashes, homemade salt from sea water and much more!

 

Don't worry though, you can make those cheeses too with ingredients found in most supermarkets (Whole Food, Ralph, etc...).

 

Vegetarian and vegan nuts-based cheeses have come a long way in the last couple of years, the secret was really to use similar techniques to making dairy milks, including fermentation. I spent many months studying and experimenting with making delicious vegan cheeses by fermenting local nuts and plants, we're talking local walnuts, acorns, wild aromatic herbs, ashes and so on..., but also using regular store-bought ingredients. In this workshop, I will share my experience and techniques.

 

The amount of creativity possible and flavors are truly limitless, some of these cheeses can be aged for weeks or even months. Depending on the recipe, some will taste quite similar to some aged dairy-based French cheeses (stinky a bit) or more mild with cheddar-like qualities.

 

It's an unusual and truly unique workshop, not available anywhere else and well worth attending if you are into unique wild food or vegan/vegetarian cheeses.

 

During the first part of the workshop, we will go on a plant walk and identify plants or nuts that I use to flavor or make my fermented cheeses. We'll probably grab some edible greens to make a salad as well.

 

After the walk, I will take you through the process of making the cheese from scratch. I'll explain which ingredients can be used, how to ferment the cheeses, different techniques for aging them and much more.

 

Of course, we'll have some tasting too!  We'll try a couple (maybe more) of different cheeses using wild or store-bought nuts. We can't have cheese without beer so I'll bring some wild beers as well.

 

We meet in front of a place called Reptacular

From 10 AM to 1:30 PM

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

 

REGISTER HERE

 

I WILL BE TEACHING IN VERMONT IN EARLY JULY FOR 2 WEEKS

 

Wild Food Tasting Event + Plant Walk

Saturday July 21st

 

 

 

It's back! Each month, we have a class that is more focused toward food and feature some culinary uses of local and seasonal wild edibles. If you are into unique food or want to experience the true flavors of Southern California, this is an event you don't want to miss. It's also fun to bring the whole family or friends.

 

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. The walk is around an hour or so with lots of stops.

 

After the walk, we get to work. We divide the group into teams and each team puts together a small dish. You're provided with the wild ingredients and you're putting it together. It's super easy and fun.

 

The food, featuring the bounty our of our environment, can be quite unusual and creative. Pickled wild ingredients, ancient beers and wines, foraged berries and fruits, insects, fish cooked in clay, acorn hummus, wild spices...it's always a culinary surprise! I offer vegan options if possible but in any case, there is more than enough food to taste if you are vegan/vegetarian.

 

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.

 

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

REGISTER HERE

 

 

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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.