Chef Ryan Maher: How to Cook with Foraged Ingredients

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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 pmatthews@pulitzerarts.org.


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