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Bespoke, private catered events specializing in local and wild foods.

Culinaty workshops and classes.

Food photography & styling. Inquire for day rates.

Stuffed wild mustard and radish leaves, rosehip sauce.

Cactus pad sorbet with cucumber and farmers market strawberries.

Wild figs.

Ripe and unripe wild currants.

Saba in a mallow nad nettle broth, oyster leaves.

Curly dock soup with preserved lemon ricotta and frid shallot.

Wild cherries.

Roasted mustard roots with black mustard sauce, toasted buckwheat flowers.

recentnews

Summer 2014

EAT: *foragebar* Afternoon Summer Series with Wild Food Lab. Thursday's in July. RSVP Now!

EVENTS: Check out pics from our last Wild Food Lab Dinner Series from June 7th. So much fun...coming soon!

Black sage and cdark chocolate pudding.

Wild apples from high up in the mountains.

curious?

Thank you for stopping by. Stay a while and see what we do.

We look forward to meeting & feeding you soon.

Bookmark us and come back, y'all.

a little bit country

a little bit escargot

Steaned veronica stems with salad of veronica leaves and pomegranate.

Steaned veronica stems with salad of veronica leaves and pomegranate.

Yucca whipplei tuile and lambsquarter mousse.

Mussels smoked with white fir and white fir, lemongras and shallot mignonette.

Oyster mushrooms in coffee with black sage and grits, buttermilk.

Melon, jicama, cattail and cucumber in sweet white clover syrup.

Lambsquarter seed cakes

Lambsquarter seed timbale with nettle sauce, oyster mushroom.

Lamb heart, watercress stems, mugwort vinager foam.

Wild mushrooms, lambsquarter seed and corn pudding and dumplings.

Potato salad with mustard and radish flower dijonnaise.

Lamb with dandelion chimichurri.

Dehydrated Australian bush berrries.

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