Join Chef John Ash, two-time James Beard award-winning author, teacher, and restaurateur, as he explores the world of foraged, uncultivated, and wild foods. In this class, Chef Ash shares how home cooks can eat more simply and ethically, closer to the fresh flavors of their gardens and farms—and even local supermarkets.
From his recently published book, Cooking Wild, learn how to “go wild” with a few of his favorite dishes, tastes, and flavors, from Warm Dandelion Salad and Grilled Trout with Herbs, to Rhubarb Galette, and more, in your kitchen!”
You will enjoy a group meal in this class.
Class Category: Hands-On Class