a Celebration of the Season's Wild Edibles

Join us at Elder Hall for our inaugural Foraged seminar & luncheon, featuring Chef Eric Bartle (previously of Higgins' Restaurant; more recently of Woodlawn Coffee & Pastry). You may know Eric more intimately through his foraging exploits pictured on instagram (@wildernesshunter). We're so excited that he'll be joining us for the first of a quarterly gathering series focused on seasonal wild edibles of the Pacific Northwest. From mustards to miner's lettuce, nettles & sorrel, morel mushrooms, fiddleheads, fir tips and elderflowers; Spring in Oregon is a cornucopia of new growth. It's a time of rebirth and an opportunity to celebrate the unique place we live by appreciating all that grows and lives around us. Chef Eric will share exclusive insights into the region's bounty, techniques for identifying & harvesting, and methods of cooking & preserving our local wild edibles. Eric & Chef Jason French of Elder Hall (and Ned Ludd) will collaborate on a 3 course, family-style luncheon showcasing some the event's delicious subject matter.  Saturday, April 4th, 10 am to 2 pm. $80 includes food, wine & non-alcoholic beverages. Reserve your seats by emailing events@elderhall.com (please include your phone number), or pay at the door, but all seats are first come first served. Limited to 24 seats.

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