by 7239 Ella Rd
Sooke
BC.
Shellfish Workshop
We are very fortunate to live on the coast where we can walk down to the shore and harvest a meal, shellfish don’t run away from you. These foods are very high in health benefits such as zinc and are great for the reproductive system. Shellfish are not only abundant but can be a sustainable food source if managed correctly. Over the years of harvesting, cooking and preserving I’m going to share with you my secrets to the best ways to prepare shellfish. I’ve learned from mistakes and what are winners.
What we’ll cover;
- How to follow fishing regulations
- Where to harvest
- Sustainable harvesting
- How to dig for clams
- How to purge bivalves
- Best preserving methods
- Smoking shellfish
- How to cook shellfish and to take it to the plate
- Mussels, oysters, clams, gooseneck barnacles, urchins, limpets, periwinkles
I will harvest a good selection of shellfish so we can go through the process together. We will sample some of the harvest and try different cooking methods.
Registration;
Kids under 12 are free.
If you are of low income I’m open to trade of some sort.
Send e-trans to tom@natureschef.ca to confirm
Location:
Nature’s Chef HQ
7239 Ella Rd. Sooke.
5th driveway down Ella road on the left you will see a driftwood address sign, drive down long driveway along blackberry bushes, parking is available. If there is not enough parking you can park along Ella road. Also there is a public bus stop only 5min walk away. When arriving come along to the back space on your right, we will have covered space.
Upcoming in-person workshops:
Sundays, 12-4pm in Sooke Bc
$80 includes wildcrafted snack & fresh herbal tea.
Discounted member rate $50.
- March 24 – Spring Forage
- April 14 – Tree Forage
- April 20 – Seaweed Forage
- June 23 – Cooking in Nature
- July 28 – Summer Forage
- September 15 – Roots & Seeds
- September 29 – Mushroom Forage
- November 24 – Wildfood Ferments
More details to come for each workshop, please sign up for the newsletters!
About your host:
Nature’s Chef, Tom Kral
Over 25 years of professional cooking experience and a bloodline of cooks has evolved Tom Kral into Nature’s Chef. From a child growing up in a Czech deli and spending time at the family cottage, camping and foraging played an important role of his life that developed a deep connection with nature. Following his passion for cooking it led him down a path of being trained by some of the worlds best chefs, then to owner of a renowned restaurant and catering business in Toronto, ON. After a chef burn out and a awakening he finally came to settle in supernatural BC because of the irresistible call for the wild. His passion for putting medicine back into our food and connecting people back into nature quickly grew into a unique and wild dining experience. With all his years of cooking and foraging he now shares this knowledge with you!
https://www.facebook.com/NaturesChef/
I acknowledge that I live and work on unceded T’Sou-ke territory and Coast Salish Territories. I endeavour to honour the land and its people by strengthening our relationship and responsibilities to the land.