Hi , I've been collecting tasty white walnuts (butternuts) to dry this week. You just have to beat the squirrels to them! Oregon grape berries are ripe now, edible and sour, great pressed and mixed with sugar for a tasty summer drink.  Berry photo below.

AUG 19

SUMMER FORAGING CLASS! 

Join us for a fun foraging class at Jericho Park with Chef Robin Kort and get a one time gift of a brand spanking new Coastal Forager’s Cookbook or a Coastal Forager’s Pocket Guide.  It's a cookbook launch and wild edible walk to learn about everything from pineapple weed to cattails, how to ID them and safely, sustainably gather.

FORAGING VACATION IN GREECE! 

Oct 16-25

Good friend and mycologist Willoughby Arevalo will be teaching in Greece this fall, if you want to go gathering with him on a spectacular foraging vacation, check out this link..  Hotsprings, sea foraging, mushroom gathering, eating amazing Greek food, say no more!

SURF & TURF!

Star Chefs Chelseah Compton & Bruno Feldeisen (The Great Canadian Bake Off judge/James Beard award) are back!

Join us on a warm summer evening in the garden at the Swallow Tail Supper Club in Mount Pleasant for a divine eight course dinner of seafood and sustainably sourced meat.  Byob and dine under the magnolia tree.
 

MENU TEASERS...

 Pan Seared Scallops/Creamy Anchovy Mash Potatoes/Lobster
Oil/Crispy Spicy Chickpeas

Beef Tartar with charred leak + onion butter, green onion slaw

Stuffed Prawn/Pea Puree/Crab with Mint/Melon/Fennel Salad

Roasted Sockeye Salmon/Saffron Bean Ragout/Pickled Chanterelles

Stuffed Chicken Skin & Lemongrass Pork, Miso Braised Short Rib

Warm Nori Chocolate Cake/Candied Hazelnuts/Espresso Cream -175

@chelseahcomptoncooks @brunofeldeisen