Class Recap

Foraged & Found

Cook Together celebrates the flavors of spring in the Pacific NW with locally foraged ingredients. Chef Jesse Barber and nutritionist Keri Romerdahl will enlighten us on the culinary application and holistic value of eating these wild, seasonal treats.

Joining us for this class is our favorite foragers from Foraged & Found!

Recipes

Wild Mushroom Risotto with Black Truffles & Pecorino

Roasted, Picked and Raw Beets with a 7 minute egg & Yellow Foot Mushrooms

Steamed Halibut with Black Trumpet Mushrooms & Nettles

Oven Roasted Sunchokes with Leeks & Carrots

Baby Spring Cabbage & Pear Salad

Huckleberry Tarte

Wild Mushroom Risotto with Black Truffles & Pecorino

serves: 10

Roasted, Picked and Raw Beets with a 7 minute egg & Yellow Foot Mushrooms

serves: 10

Steamed Halibut with Black Trumpet Mushrooms & Nettles

serves: 10

Oven Roasted Sunchokes with Leeks & Carrots

serves: 10

Huckleberry Tarte

serves: 10