EMCS Mushroom Workshop A day to explore the wonderful variety of fungi on the Wild West Coast! Autumn is near approaching and with it comes the meaty and mystical mushrooms. Join Nature’s Chef, Tom Kral for a day[…]
EMCS Mushroom Workshop
A day to explore the wonderful variety of fungi on the Wild West Coast! Autumn is near approaching and with it comes the meaty and mystical mushrooms. Join Nature’s Chef, Tom Kral for a day of ‘mushroom fever’. He will be sharing his skills in safely identifying, sustainable gathering, preserving and cooking. Learn the best local edible varieties and medicinal conks. These gifts from nature support our immune system and allow us to connect with the earth, understand how you extract their potent powers. To the addition of our workshop there will be some samples of fungi delectables including a mushroom tea.
What we’ll cover;
- How to safely identify
- Where to find mushrooms
- Understanding mushroom families
- Reading forest ecology
- Preserving methods
- Preparing mushrooms so they are delicious
- Medicinal mushrooms
- Medicine extracting
This is a introduction to wild mushroom foraging, we will not be harvesting mushrooms with our time, but fresh specimens will be brought to view, and potentially find some fungi in the field that we are at. I’ll as well be sharing my favourite recipes with you, and how to introduce them to your kitchen.
Content is focused for the Pacific Northwest but some can relate to anywhere in the northern hemisphere.
*Foraged snacks offered in the workshop. Bring water, tea, snacks or a meal if you feel you need more for our time. Dress for the weather, we are outside. Bring a note pad.
About your host:
Nature’s Chef, Tom Kral
Over 20 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 European deli and spending time at the family cottage, camping and foraging played a 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 quickly grew into a whole new genre of dining experi ence, which he delivers to others through edutainment.
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.