Mushroom Foraging & Cooking Demo
Immerse yourself in the wonderful wild offerings of Maine’s mycological universe. Join Colin Kennedy, a chef and forager from southern Maine for an afternoon of learning about choice edible mushrooms and how to prepare them. This workshop will delve into how to correctly identify a variety of different mushrooms, how to preserve and prepare wild edible mushrooms and finally- how to enjoy them. During the workshop, Colin will demonstrate how to cook and prepare at least two different dishes featuring wild mushrooms. Weather permitting, a portion of the class will set out onto the grounds of Dandelion Spring Farm to potentially harvest our own foraged finds.
Colin Kennedy has spent the last 12 years cooking professionally, and the last 7 years in some of the finest restaurants in Maine, including: Hugo’s, Tandem Bakery, Leeward and currently Goodfire Tasting Room and Kitchen in Freeport, ME. He spends his free time fly fishing the many wild rivers of Maine and foraging the woods surrounding Portland for both personal use and for the restaurants in which he has worked.
Participants should bring what they need to feel comfortable outdoors– water bottle, hat, sunscreen, boots, and a pencil and paper for taking notes.