1 Courses delivered Online

Name: American Cuisine: Exploring the Flavors of the USA
Price: 24.99 GBP
Availability: InStock

forage Online

American Cuisine: Exploring the Flavors of the USA

4.3(43)

By John Academy

Embark on a flavorful journey through "American Cuisine: Exploring the Flavors of the USA" course. From the soulful Southern dishes to the bold Tex-Mex fusion, discover the rich tapestry of regional flavors and cultural influences. Immerse yourself in New England's maritime cuisine, savor the heartland's hearty fare, and explore the Pacific Northwest's culinary landscape. From Native American traditions to delectable desserts, join us for a culinary adventure celebrating the diverse tastes and traditions that define American gastronomy. Perfect for aspiring chefs and food enthusiasts alike.

Delivered Online On Demand

£24.99

Educators matching "forage"

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urban forage

5.0(6)

Brighton

In 2020 Christian/Chrisdave gave up being a chef and in Lockdown set out on a journey to discover as many edible, interesting and medicinal plants, herbs, fruit and fungi. Within in Months he had created a small community of clients and followers and decided to start a career in sustainable foraging. With the help of the Enterprise Allowance Scheme for start up business, Urban Forage was formed with the aim to be Brightons Best Wild Food supplier, Forage guide and Forage Consultancy. After launching in 2021 we now have a portfolio of hand-picked clients, regular Wood and Sea workshops and seasonal Fungi and Wild Plant workshops throughout the year. We made our First Festival appearance and advised on local environmental issues and projects. In April 2021 we moved into our Woodland Workshop in The Stanmer Craft Museum, where you can find demonstrations, forage workshops, hand crafted forage goods, fungi and a Crazy Foraging Guru who is always happy to stop and chat or give tips and locations. In 2022 we already have over 50 dates planned over 10 workshops with new dates added weekly, and plan to launch more Foraged food and continue to grow our social media platforms, where you can find tutorials, Id guides and charming forage content.

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forage and foliage

Ulverston

Hi I’m Katie the creator of Forage and Foliage! I’m happiest when walking in the beautiful Lake District, foraging/creating. I run seasonal workshops inspired by nature. I’m passionate about the seasons and, living in the Lake District means I’m surrounded by the best of what nature has to offer.

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forage box

5.0(5)

Here at Forage Box, we love our wild food. We believe that wild and foraged food is tastier, healthier and better for the planet than food bought in the supermarket. Plus, time spent foraging is great for your mental and physical health... and it’s good fun too! Our mission is to reconnect people with nature through what they eat, whether that is treating themselves to one of our small-batch products, enjoying a meal made from freshly-picked, wild produce or getting out there themselves on one of our foraging workshops. Our motto: Always Wild, Always Sustainable, Always Delicious is something we stand by and we want foraging to be recognised as a better way of sourcing our food. Get in touch to find out about a private foraging workshop for you and your friends. Alternatively, head to our website to find all live public workshop dates, which take place across England and Wales.

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ashdown forage

0.0(4)

Forest Row

Brought up with foraging and wild food in her blood, Iona took a deep dive on the subject in her mid-twenties, and never resurfaced. Iona has worked on surveys and recording projects, taught plant and fungi ID as well as foraging/outdoor food preparation and preservation skills for over a decade now, more recently including demonstrations in fungal microscopy, and her passion for nature extends far beyond foraging for food. However as a chef with experience in both professional kitchens and running her own events catering business, wild food is always where she comes home to, believing that food is a universal and easily accessible way for us to connect and engage with our environment and each other. Whatever your needs, from private courses, to public courses, corporate events, talks, interviews, educational events for both adults and children, and more, Iona is armed with a wealth of knowledge and experience. Equally importantly she has a keen understanding of the other myriad benefits of time spent gathering wild food in your environment, and is excited to open your eyes to all of the incredible beauty and bounty that our British countryside has to offer, through foraging in Sussex and further afield.

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edinburgh forage & eat

5.0(16)

Hillend

Melt two thirds of the butter over medium heat, add flour and stir until combined, and continue to stir and cook for a few minutes. Add half a litre of hot stock (I usually use hot water and chicken or vegetable stock cube) little by little, stirring well after each addition to make surer the water is blended thoroughly into the butter and flour mixture , this way avoiding lumps. However, since this is a smooth, blended soup, if you do end up with lumps don’t panic, they will be gone by the end. Cook the soup for a few minutes while washing and chopping your ramson leaves. Add them to the soup, allow to simmer briefly (just a minute; colour and flavour are best when the leaves are barely cooked). Take the pot off the heat and puree the soup until smooth and velvety (it’s easiest with a submersion blender, but a food processor is fine too). Add cream, the rest of the hot stock and the remaining cold butter and salt and pepper to taste, and blend until frothy. This is a light and foamy soup showcasing the delicate spring time flavour of young wild garlic. Pour immediately into cappuccino cups and decorate with drawings in the pale green foam, a sprinkling of gutweed powder, and a few wild garlic flowers if desired. Serve the soup with a savoury biscuit or crouton for a cute and tasty touch..

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fire and forage

Kilmarnock

We offer a range of courses, workshops and events focusing on foraging and outdoor cookery, set within a stunning rural location in North Ayrshire. All of our courses are led by skilled knowledgeable instructors who will guide you through the world of wild food. Our workshops and events can also be tailored to suit private bookings and corporate events.

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colin unsworth, forest horizons

Hathersage

Halloween forage yesterday. We had 'sinister soup', made with detoxified Fly agaric mushrooms, and found a suitably sinister looking Scarletina bolete and some beautiful waxcaps

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fergus the forager

Fergus Drennan is a wild food experimentalist and educator, runs regular full day total immersion foraging courses for the general public and privately. He has written regularly on wild food and foraging for BBC Countryfile Magazine, The Ecologist, Country Kitchen, Bushcraft and Survival Skills Magazine, as well as contributing and/or featuring in many other magazines including most national newspapers. 100% Wild food Currently he is researching wild food and foraging in all its multiple aspects as he prepares to spend a year living entirely on what he can forage: The Year-Long 100% Wild Food Experiment., and is raising funds to do this. He is seeking individual contributions and company sponsorship

rebel farmer tipi glamping & experience

5.0(2)

Ashford

Facilitating wild experiences around seasonal and localised systems of regeneration. Food, Farming, Well-Being as well as Business development. Rewilding individuals, groups and organisations to activate landscape recovery and inspire reciprocal relationship with nature. Local tours of the Kent Downs Nation Landscape, Fire Forage and Feast, exploring the soil, the stars and everything in-between.

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giles newman

4.7(27)

A fine art woodcarver based in northern England and Wales. Carving nature inspired art spoons and jewellery by axe and knife with naturally fallen wood.”With a background in photography and graphic design but a lifelong love of woodlands and wilderness, I started teaching myself woodcarving in early 2015 as a way to spend more time in the small woodland that I manage in the mountains of North Wales. Using only the tools that I already had for looking after the woodland, my axe and a knife, I began carving wooden spoons from wind fallen trees and branches that I would find and forage for on the woodland floor. After twelve months I abandoned my life as a designer and photographer to pursue my wood carving full time.

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