On the Menu:
Hen of the Woods Mushroom Tempura & Ponzu Sauce
Chilled Green Pea Soup with Purslane
Sable Fish, Tomatoes, Pine Nuts & Olives
Roast Venison with Blackberry Sage Sauce
John’s new book, “Cooking Wild”, was released by Running Press in May of 2016. John makes the point that you don’t need to crawl through the forest or hunt your own game to cook wild. More and more of these foods are found at Farmers Markets and even in some supermarkets. Come join John for a fun class that takes a big view of “eating close to nature”.