A six-course wild food feast paired with local beverages presented by ICC chefs.
Foraging presentations led by Bill Jones of Deerholme Farm.
Special Guest appearance from Victoria’s first Growing Chefs Class.
The menu will be a comprehensive display of the wonderful wild foods available from the Oceans and Forests of our beautiful West Coast.
Andrew Paumier, Meat & Bread
Garrett Schack, Chateau Victoria
Stephan Drolet, Camille’s
Brock Windsor, Stone Soup Inn
Kevin Gomes, Food For Thought
Cory Pelan, The Whole Beast
TICKETS: visit EventBrite
WHERE: Victoria Public Market, Victoria BC
WHEN: Sunday October 19th, 6:30pm
Chanterelles will reappear in the same places year after year if carefully harvested so as not to disturb the ground in which the mycelium (the vegetative part of the mushroom) grows. There are yearly variations–some years more mushrooms, some less. They fruit from September to February on the West Coast and almost all summer in the east, sometimes coming up in several flushes. We think of them as promiscuous in their plant relationships, because we have found their mycelial threads intertwined with the roots of hardwood trees, conifers, shrubs, and bushes. They enjoy deep, old leaf litter. Chanterelles are seldom invaded by insects. And forest animals do not share our interest in them as food.
Blackberry is an edible clustered fruit, consisting of many small fruits, called drupes or druplets with a juicy core. The fruit has a fragile skin and is very dark purple in color. The fruit turns into deep red blackish color when it ripens. It is popularly used in the preparation of jams, desserts, crumbles, pies, and seedless jellies. Blackberry fruit is native to the northern part of the old and new world. It is majorly found in the Eastern part of North America and towards the British Isle, Pacific coast, and Western Europe. The shrub grows to a height of 3m, which can be grown on hill sides, woods, and wastelands.
Blackberries are eaten raw as fresh fruit, however, there are many dishes that have the fruit as their primary ingredient. It is commonly used in the preparation of cakes, yogurt, jelly, ice creams, and jams.
Barnacles are eaten mainly in Spain and Portugal but also end up on the plate in other European countries and are increasingly eaten in North America Only the fleshy stems of Goose Barnacle are edible. Barnacle gathering on the West Coast of Canada has been reopened after a 4 year halt to establish environmental controls. A commercial license is required for gathering and or posession in the U.S. and exact methods for gathering are tightly controlled in both countries.
Gathering edible barnacles is difficult and dangerous. Every year people die gathering them along the Iberian peninsula in Europe and the Pacific Northwest coast of North America. Experimental commercial aquaculture is being established in the Pacific Northwest to meet increasing demand.