FOUR SEASON FORAGING
Wednesday, October 13th at 7:30 pm (PST)
Spend time with Robin Kort of Swallow Tail Tours, Lori Snyder, Indigenous herbalist & educator, and Steph Ganea of Seeker’s Club to learn the ins and outs of foraging safely, ethically, and sustainably year round!
$75 ticket - Includes $25 tax receipt, reference materials, dish ingredients and recipe, and wine. Pickup on October 12th from 4:00-7:00PM at the Italian Cultural Centre, 3075 Slocan St, Vancouver.
$20 zoom-only ticket - Includes virtual access (no beverages/ingredients).
Guests will receive the ingredients and recipe to prepare a dish designed by Chef Devon Latte of The Acorn, and a bottle of wine from Mission Hill Family Estate.
Maple + Sherry Glazed Vancouver Island Chanterelles from Lance "Wildcraft" Staples, Caramelized Chanterelle Purée, Toasted Haida Gwaii Wakame. Finished with Harissa Olive Oil from Victoria Olive Oil Co.
Special Guests
Photo Credit: Food Network
Lori Snyder
Lori Snyder is a Métis herbalist and educator who shares the wisdom and traditions of her Indigenous roots. Tsuu T’ina, Anishinaabe, Cree, Nakoda, and Nipissing Nations are mixed with her Scottish, French, and Celtic ancestry. She shares knowledge with people of all ages, reminding us of the practices of reciprocity with all that exists.
My favourite local ingredient is: Any fruit or vegetable that grows locally, like salal berries.
The best advice I can give a child who wants to become a chef is: Try not to eat sugar so you can educate your palate and really taste the wonderful world of flavours.
My favourite meal to cook for myself is: Roasted vegetable lentil cumin soup.
If I could have any superpower it would be: The ability to clean up the ocean.
I believe programs like Growing Chefs are important because: Food is the gift of life, and anyone who shares that love is important.
Chef Robin Kort - Swallow Tail Tours
My favourite seasonal vegetable is: Tomato.
My favourite local ingredient is: Sea Urchin.
The best advice I can give a child who wants to become a chef is: Play with your food!
My favourite meal to cook for myself is: Congee with wild mushrooms is my comfort food.
My favourite food memory when I was a kid is: Picking berries with my Grandma and making Saskatoon berry pie.
I believe programs like Growing Chefs are important because: Having a healthy relationship with food and knowing where it comes from is just the right thing to engender in a kid, both for their own health and to show respect for the earth.
Steph Ganea - Seeker’s Club
My favourite seasonal vegetables are: Perfectly ripened heirloom or cherry tomatoes.
My favourite local ingredients are: Chanterelle or Lobster mushrooms.
The best advice I can give a child who wants to become a chef is: Help in the kitchen as much as you can! If you’re curious about an ingredient, ask, or research it yourself. Ask if you can experiment with one new ingredient or recipe a month. Try to grow a garden. Learn about your local wild edibles to really take your cooking skills to the next level.
If I could have any superpower it would be: Definitely flying. It would make getting to the best foraging spots a breeze.
Chef Devon Latte - The Acorn
My favourite local ingredient is: The bounty of local wild foraged mushrooms and greens!
My favourite food memory when I was a kid is: Gardening with my mom, grilling in the summers with my dad!
The best advice I can give a child who wants to become a chef is: Start cooking as much as possible in your younger years, read plenty of books on technique. Understanding food is the most important part of cooking!
I believe programs like Growing Chefs are important because: This program is amazing. Having the younger generation understand what it takes to grow food, even in urban environments, is extremely important. In this new world of ultra-take out, cooking at home is becoming more and more rare. The act of showing and teaching kids to grow and cook food, how delicious and nutritious it really is, it's priceless!