California Native Plant Culinary Academy

California Native Plant Culinary Academy 

 “California Native Plant Culinary Academy” is a hands-on series that draws directly from Judith Larner Lowry’s book, The Real California Cuisine, as well as Eli’s experience as a farm to table chef. She is excited to teach in the Larner Seeds Demonstration Garden and share a mix of traditional preparations as well as a vegan gourmet approach to spotlighting edible California native plants. Using Judith Larner Lowry’s book, “The Real California Cuisine” as our road map, we’ll create a variety of foods (depending on seasonal availability) such as hazelnut honey bliss balls, chia seed cookies, a native greens salad, caramelized Indian potatoes (native bulbs), red maids cakes, wild celery chickpea salad, saltbush gomasio, Oregon grape jam, and acorn cakes. Learn more complicated preparations along with simple combinations of California native plant ingredients that tempt the pallet. We are planning to offer this workshop seasonally. The summer menu: One day only - pan fried yampa, crispy cow parsnip spiced rice, savory chia seed pancakes, and saltbush + native seed gomasio.

Saturday, August 8th menu -

• Pan fried yampa (harvesting and processing included)
• Crispy cow parsnip spiced rice
  
• Savory chia seed pancakes
• Saltbush + native seed gomasio

8-15 people

Approximately 3 hour class

Class: $145

*Ingredients are organic whenever possible*

50% cancellation refund available with 2 week advanced notice.