What’s in season this spring? Find out on Saturday, April 21 from 11:30 – 1:30 pm. Learn about wild edible plants, their health benefits and sample their unique flavors.
Meet Tama Matsuoka Wong, the local forager for restaurateur Daniel Boulud, Gramercy Tavern, Agern, Fresh Direct and others and award-winning author of “Foraged Flavor” and “Scraps, Wilts and Weeds.” Sample garlic mustard pesto dressed pasta and sip stinging nettle tea while learning about what grows in our area.
After tasting the magic of earth foraged greens, try a cocktail or mocktail that derives its spring zing from tree bark or bud infused syrups. Experience first-hand this “field to bar” trend. Darryl Chan, head mixologist at Bar Pleiades, will prepare his signature creations using seasonal native and invasive edibles that Tama has foraged. Brunch includes tastings of “Spruce & Tonic”, a refreshing cocktail enlivened with the woodsy aroma of evergreen buds or a sparklingly non-alcoholic sumac spritz.
JHC Members $20 per person, Non-Members $35 per person. Limited to 50 participants. Reserve your spot at firstname.lastname@example.org
Please dress casually and be prepared to get out in the field and forage for ingredients!