Completed by 2024 - gourmet workshop FROM THE GARDEN TO THE TABLE MAY
$ 120,00
There are products you can't buy at the grocery store or order at a restaurant. To enjoy them, you have to grow them yourself. And that's rewarding!
But there's sometimes a lot to discover between planting, growing, harvesting and culinary transformation...
In this series of 6 workshops FROM GARDEN TO TABLE, we're reaching out to you with a concrete look at various aspects of gardening related to this time of the season. From the garden, where we'll be observing the cultivation of the products in focus that month, to the kitchen, where the harvests will end up, we'll share with you the tips we've gleaned over the years for success "from seed to plate".
The 3-hour sessions are divided between theory, observations in the garden, and transformation of the star products in the kitchen, culminating in the pleasure of tasting. You can therefore follow these "à la carte" courses in a non-linear way, one after the other, if you wish, or in the order that suits you over several years, as the content changes every month...
In MAY, it's sprint time in the garden!
It's also the time for the most invigorating fresh salads, and an opportunity to consume what has been stored or overwintered in the garden, before the abundance that comes in summer.
You have to plant everything you can in the right order so that it ripens on time!
-WINTER ROOTS IN THE GARDEN: chervis, Jerusalem artichokes, evening primrose, parsnips, burdock
-YOUNG SHOOTS: angelica, fireweed, garlic, chicory, garden cirse, Caucasian spinach, lamb's-quarters, violets, musk chervil, lovage, chervil, scented matricaria, winter purslane, daisy, nettle, sorrel, rhubarb, dandelion, silene.
-DRIED RUSTIC VEGETABLES: broad beans and peas
-IDEAS FOR TASTY DISHES:
raw and fried chervis, squash tapenade, sautéed sochan with fried Lao shallot and chopped lovage, Jerusalem artichoke pickle with porcini mushrooms, salad of young shoots of the moment, koresh 'eh rivas (an aromatic Iranian dish featuring rhubarb as a vegetable), parsnip croquettes, burdock kimpira, socca niçoise, dandelion cake, citre in syrup, agrimony infusion, angelica lemonade
The meal menu is not published in advance. Please notify us promptly of any food allergies or intolerances.
DATES: Saturday, May 4 or 18, 2024
DURATION 3h: from 10am to 1pm or from 3pm to 6pm
COST: 120,00$ (137,97$ tx inc.) including meal
MAXIMUM NUMBER OF PARTICIPANTS: 8 persons
If you have any food allergies or intolerances, please let us know at the time of booking.
As part of the workshop takes place in the house, it's important to be aware that two felines inhabit this space. If you are allergic to cats, let us know quickly and take the necessary precautions if necessary!
Workshops are non-refundable if cancelled with less than 30 days' notice.
Show up a few minutes before the workshop at the LA SOCIÉTÉ DES PLANTES boutique, 207, rang de l'Embarras, Kamouraska.
Related products
-
Finished for 2024 - gourmet workshop FROM THE GARDEN TO THE TABLE 100% TOMATO!
$ 120,00 Read more -
Finished - Distillation and oily macerates of plants, aromatherapy and more - October 27
$ 60,00 – $ 67,00 Select options This product has multiple variants. The options may be chosen on the product page -
Completed by 2024 - gourmet workshop FROM THE GARDEN TO THE TABLE SEPTEMBER
$ 120,00 Read more
