FOREST TO TABLE
Taking farm to table to the forest - an elevated rustic evening in the Canadian boreal. Come do some forest bathing, learn a few things during wild cocktail hour, and dine under the stars. Enjoy a menu celebrating the flavours of the Canadian wilderness, cooked by a local chef over wood fire, served on a long table surrounded by the forest. 5pm until it’s time to put out the campfire.
TIME 5pm - 10pm
LOCATION - From The Wild Basecamp, ~100km outside Edmonton. Map and directions provided once signed up.
DETAILS - Ingredients that speak to the largest land biome on the planet. Off grid. Under the stars. Your ticket price is inclusive of beverages and gratuity. So long as serving wild game remains illegal, it will remain off menu - but really, removing wild red meat is a blip in the lexicon of wild flavours and textures. We can and will serve commercially caught native species of fish we share with Saskatchewan and NWT, our neighbours where commercialy fishing still exists. Mushrooms, wild greens, wild onions, wild fruits - alongside the best seasonal produce we can track down that week. We intend to explore bison, elk, and whitetail as well from local game farms. We are on a journey towards zero waste - no garbage leaving basecamp and heading to landfill is our goal.
WHAT TO WEAR - We'll be outdoors the whole time and you'll be seated, so check the weather forecast and dress appropriately. Even in warm weather long sleeves and pants are recommended. Wool is your friend when the weather gets chilly. There are no propane heaters in the forest, but the crackle of the wood stove in the wall tent might sort you out if you get chilled.
Full details provided by email prior to the event.
QUESTIONS? Email us! email@example.com
ABOUT YOUR HOST
Kevin Kossowan has been on 70+ wild food adventures in the Canadian wild for his twice James Beard Foundation award nominated web series ‘From The Wild’. He’s taught field cookery at the Global Bushcraft Symposium, co-creates the PBS series ‘Wild Harvest’ with Les Stroud and chef Paul Rogalski, has led numerous foraging workshops and forage-to-table workshops, and regularly works with chefs exploring the culinary potential of the wild.
Event runs rain or shine. We can wait out some rain in the prospector tent if need be, and we'll have wood in the stove to keep you toasty.