Whether you are strolling through a city park, hiking an urban forest trail, or even relaxing in your own backyard, wild foods abound in the Pacific Northwest. In this class, we will meet foraging expert Nicco Muratore at Carkeek Park where we will take a learning walk and identify the abundance of springtime wild foods, both native and invasive. Nettles and knotweeds, fiddleheads and big leaf maple blossoms are just a few of the plants we will learn about while we discuss ethical and sustainable foraging practices. We’ll then return indoors to The Pantry’s kitchen, where Nicco will show you how to turn your future foraged finds into a tasty meal. You’ll make nettle ricotta gnocchi with pistachio-miner's lettuce pesto, wild fennel, grana padano cheese, and mint; battered and fried fiddleheads with spring green aioli and lemon; seared spring halibut with wild watercress sauce, asparagus, and spring onions; and stewed Japanese knotweed and rhubarb with almond and pine oil whip for dessert!

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.