Wild Gourmet: Late Summer

Don’t be fooled, foraging is about so much more than just twigs and berries! Wild foods now prominently feature in the worlds’ finest restaurants. The phenomenon is, in part, an offshoot of the local and slow foods movements. Here’s the secret – chefs are using the foods that grow abundantly right outside their doors, and you can too. Learn to use the wild foods that grow right on the Front Range to create recipes that will please even a gourmet palate, and will impress any guest.

In this class, we’ll explore the delicious wild foods of late summer.

Come hungry!

Basic cooking and kitchen knowledge is a plus, but not essential. 

Pictured: Goat Cheese Custard with Fermented Raspberry Leaf Tea