Chef Ryan Maher: How to Cook with Foraged Ingredients
Have you ever thought of eating straight from your backyard? It can be done. Ryan Maher shows us how in this video.
On Sunday, August 3, 10:00 am – 1:00 pm, Brooklyn-based artist Tattfoo Tan will collaborate with Ryan Maher, chef and owner of Missouri Wild Edibles, on a foraging walk that teaches participants to identify plants and their various uses. Participants will be invited to use an herbarium press of Tattfoo Tan’s design to create a press full of plants and notes about them for future reference.
Following the walk, Ryan Maher will do a cooking demo with foraged ingredients. Ryan forages all over the U.S. for wild plants, with a particular specialty in mushrooms. He is currently the events and banquet chef at Chaumette Vineyards & Winery in Ste. Genevieve, MO.
The foraging walk and cooking demo will take place at Chaumette Vineyards & Winery, but participants will meet at Pulitzer Arts Foundation (3716 Washington Blvd, 63108) at 9:00 am. A $20 registration fee includes round-trip transportation by shuttle and lunch; please register at email@example.com.