Chef Robin Kort will feature ingredients from the lake, forest and meadows of Malcolm Knapp research forest this summer. From wild mushrooms to evergreen tips to licorice fern and Labrador tea, you will be amazed at the delicacies from the harvest.  Chef will weave them into six delicious dishes using smoke and wood as her kitchen. You can come out early, enjoy a canoe or a walk at the lake before dinner and a talk by the forest interpreters on Malcolm Knapp forest and our foraging adventures.  Menu teasers below...