The Forage to Table Experience

Korean Pancakes prepared with foraged ramps.

Connecticut Foraging Club presents:

The Forage to Table Experience

CT Foraging Club is offering forage to table experiences. You will be lead on a foraging walk to learn about foraging basics. You will learn how to identify edible and medicinal plants and mushrooms, as well as the poisonous species to avoid. You will then be able to try complimentary food prepared with foraged goods by local chefs.

Email shroomsofct@gmail.com for further details.

Roasted parsnips and turnips with sautéed fiddleheads over leek purée, drizzled with local honey, prepared by Chef Jason and Chef Dylan
Ramp-infused raviolis in black trumpet and porcini demi-glace, topped with sautéed maitake and shaved cured egg yokes, prepared by Chef Jason and Chef Dylan

Dried reishi mushrooms can be made into delicious and medicinal reishi tea.

Garlic mustard heads can be snacked on raw while hiking. They taste like garlicky broccoli.

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