Saturday, April 20, 2019

Wild Dinner and Walk at Stone Acres Farm, Connecticut

On Thursday I am driving up to Stonington, Connecticut (in our beloved Ntiniwe), to forage in New England's early spring. It will be like going back in time - further south we are several weeks ahead of the Connecticut shore; how often is one allowed to rewind spring? Very exciting.

Roast ramp leaf oil from Forage, Harvest Feast

On Friday evening those forages, and the ones chef James Wayman and his crew are preparing this week, will come together at Stone Acres Farm in a fireside evening inspired by my book Forage, Harvest Feast - A Wild-Inspired Cuisine.

Vermouth from the Mugwort chapter

There will be feral cocktails, regional vermouth, and flights of wild treats, ranging from local shellfish (clams, oysters), to grass-raised beef, and desserts featuring regional native herbs like spicebush and bayberry.

James is the founder of Mystic's stand-out eateries The Oyster Club, Engine Room, and Grass and Bone, and is the visionary behind the local farm to table, field to table, and sea to table movement, where he is literally helping shape the food scene, bringing regional and ethical fare to local tables. He is an avid forager and a real food hero and I am thrilled to be cohosting this spring fling with him. Copies of Forage, Harvest, Feast are included in the ticket price.

If you'd like to make a weekend of it, stay over and come foraging with me the next day, too. This is a gorgeous part of the world (and the shoreline, oysters and outstanding restaurants are worth the trip, even if you can't make this date.)

Stone Acres Farm, Stonington, CT
26 April 2019
6.30pm - 9.30pm

Please book here

And on Saturday the 27th, I will be back at Stone Acres Leading a forage walk at in the morning, where we collect the fixings for our lunch, which follows. Yes, you get to cook your own wild lunch. I promise it will be OK.

Please book for the forage walk and lunch via the Yellow Farmhouse Education Center.


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