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April Dinner at the Lake
April 20 @ 5:00 pm - 8:00 pm
Dinner at the Lake
Saturday, April 20th
5 pm - 8 pm
$40
Spring offers many tasty opportunities for the budding forager! Join Maria Wesserle of Four Season Foraging for an introductory lesson covering common mushrooms, fruits, and greens of spring and summer. We will discuss identification, harvest, and preparation of each plant, as well as general foraging info and legality. You will leave with basic knowledge of how to identify, harvest, and prepare several wild edibles on your own, impressing your friends and family with tasty new foods!
Spring offers many tasty opportunities for the budding forager! Join Maria Wesserle of Four Season Foraging for an introductory lesson covering common mushrooms, fruits, and greens of spring and summer. We will discuss identification, harvest, and preparation of each plant, as well as general foraging info and legality. You will leave with basic knowledge of how to identify, harvest, and prepare several wild edibles on your own, impressing your friends and family with tasty new foods!
All reservations must be paid in full prior to the day of the event.
Maria has been gathering wild edibles since 2004 and loves sharing this skill with others. She has spent over 10 years teaching foraging and other nature programs at various organizations in the Upper Midwest. In 2017, Maria founded Four Season Foraging to offer monthly foraging workshops, creating a space where people can learn to interact with urban and rural wild places in meaningful and sustainable ways.
Maria has been gathering wild edibles since 2004 and loves sharing this skill with others. She has spent over 10 years teaching foraging and other nature programs at various organizations in the Upper Midwest. In 2017, Maria founded Four Season Foraging to offer monthly foraging workshops, creating a space where people can learn to interact with urban and rural wild places in meaningful and sustainable ways.
MENU
Beer & Wine
Appetizer
Farro Salad
Main Course
Roasted Chicken – locally sourced from our Trapp Farm
Chix Breast (V)
Seasoned Corn
Mashed Potatoes and Gravy
Dinner Rolls and Butter
Dessert
Fruit Cobbler