Every now and then, something amazing comes along. This is one of those times.

This Spring to Autumn, join an incredible assembly of distinguished area experts and Chefs for one or more unusual monthly “slow food, slow mood” experiences:  No Taste Like Home: Wild Foods Forage and Eat Dinner Series.

Each monthly event will feature:

• a foraging expedition led by regional experts
• a behind-the-scenes look at wild food preparation and fine cooking
• an intimate five course dinner prepared by
distinguished area chefs

It’s nine days of recreation, a Thanksgiving meal each month through the seasons. Coming home to eat, you will find what truly feeds you.

The first event in the series takes place April 23rd – Primavera: morel and wild turkey Springtime feast with Alan Muskat and Mark Rosenstein.

For over 15 years, Alan Muskat has been persuading thousands to sample rather than trample the toadstools. Author of Wild Mushrooms: A Taste of Enchantment, this stand-up mycomedian has popped up on Bizarre Foods with Andrew Zimmern, PBS Folkways, in Country Living, The New Yorker, and at The Biltmore Estate. Author of The Haggadah Vita, he has also been leading Passover seder ritual banquets for over twenty years. Ask anyone who knows the mushroom man: when it comes to bringing out the fun in fungi, he’s the champignon.

Mark Rosenstein, author of In Praise of Apples and founder of The Market Place Restaurant, is often credited with starting the WNC local foods movement over thirty years ago. He has been featured in Gourmet, The Wall Street Journal, and Food & Wine’s first Honor Roll of American Chefs. He teaches and leads food tours in Burgundy and Asheville. Mark believes that what is important in life is best shared around the hearth. Visit his website, The French Broad.

Tentative April 23rd menu:

Snack

huevos haminados

Turkish blackberry-batiked eggs

mock chopped liver

with honey mushrooms and black walnuts

Carolina gefilte fish

with wild local carp and ramps

skiksa kugel

sunchoke and kudzu casserole

 

dandelion, chickweed, and violet karpas

Cumberland Island seaweed-salted water

fresh-ground toothwort root

 

Dinner

chickweed salad

with persimmon vinaigrette

sochane matzagna

with stinging nettle pesto

morel and ramp ragout

with chestnut corn pone and sweet cicely

wild turkey galantine

with milkweed, daylily, and bamboo shoots

Sephardic harosetz

feral fruit compote with angelica-quince cream and candied violets

chaga mushroom and persimmon seed coffee

All events are on a Saturday from 3-10 pm at a secluded location near Asheville, Laughing Frog Estate. Accomodations are available at this amazing 215 acre retreat. See more information and lots of gorgeous interior photos here.

Visit www.notastelikehome.org. For more information, call Sara Kinney at 828-774-1922 or email sara@notastelikehome.org.

This series takes place once a month for nine months from April through December. Specific dates: 4/23, 5/21, 6/25, 7/23, 8/27, 9/24, 10/29, 11/19, 12/10

Laughing Frog Estate
Walnut, NC
Directions mailed upon registration