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Wild Foods Tasting and Class with Human Nature Hunting School

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Are you curious about the mysterious world of hunting, foraging and cooking wild foods? Are you interested in some day hunting for and bringing home your own food, butchering it and creating tastes in your kitchen that money can’t buy? Me too!

Join us and Human Nature Hunting for a philosophical conversation with founder, Bruce McGlenn about the holistic process of hunting and gathering your own wild food, and learn methods of preparing and cooking wild game and wild foods with professional Danish chef, Taus Schumacher and cookbook author Ashley Rodriguez. Shuck your own live oyster before eating it and learn over the fire cooking techniques while enjoying some delicious bites.

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Northwest Punch:

spruce tips, rum, amaro, sugar and salt

Fondue from the fire, pinyon, wild greens and smoked chili salsa

Nettle Raviolo, Smoked Butter, Burnt Sourdough Crumbs, Shaved PNW Truffles

Raw oyster w/shucking lesson

Oyster, dill oil, horseradish, cucumber, hazelnut

Smoked Copper River salmon and chickweed

Tatar of venison, rye, cress

Duck grilled/smoked in douglas fir, Lingonberries, burned onions,

Rhubarb trifle with cream and burnt white chocolate

Doug Fir Stracciatella with Smoked Bittersweet Chocolate on Rye Waffle Cone