Flavors of Asia Cooking Class
Nov
4
5:00 PM17:00

Flavors of Asia Cooking Class

Vegetarian Pulao and Coconut/Lemongrass Quinoa Soup

Imagine the ancient Silk Road which connected China to Europe. For centuries, traders passed through the rich cultures of Northern India, Punjab, Persia and Turkey as they traveled East and West. Along the way, recipes were shared and refined.  Pilaf, as we know it, or Pulao, as Indians call it, is one such dish.  A staple in Northern Indian cooking, Pulao and its cousin Biryani, are dishes in which rice and meat or vegetables are cooked together with fragrant spices. Pulao is a delicious one pot meal which is impressive enough for company and easy enough to become weeknight comfort food.  Just in time for cold weather, Chef Lalaine Gunem, a frequent cooking teacher at Forage, and Angie Nijhawan will teach you how to prepare these flavorful and nutritious dishes.

$55 per person; wine and Lazy Monk beer available for purchase by the glass.

Flavors of Asia
55.00
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First Wednesday Wine Pairing
Nov
7
6:30 PM18:30

First Wednesday Wine Pairing

This month’s menu:
Roasted pear, turnip, and radish with blue cheese vinaigrette; 
Apple cheddar soup with sage croutons;
Brown butter salmon, sweet potato whip, roasted brussels sprouts;
Pecan pie cheesecake

This month’s wines, specially chosen by William the Eau Claire Wine Guy, will also pair nicely with your own holiday gatherings. At $40 per person this is one of the best dining deals in the valley! Bottles of the featured wines will be for sale.

First Wednesday Wine Pairing
40.00
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The Breakfast Fairy: Benefit for Special Needs Show Choir
Nov
10
9:00 AM09:00

The Breakfast Fairy: Benefit for Special Needs Show Choir

Some of Thea's favorite things on this earth are music, dancing, Special Olympics, her family, and poppyseed muffins. Ever since she was old enough to get her head above the kitchen counter, Thea eagerly jumps out of bed to put on an apron and assist with baking.  One morning many years ago, when carrying a fresh poppy seed muffin to her mother at the breakfast table, she announced loud & proud, “Here comes the Breakfast Fairy!”  In that moment, a new identity was born.


On Saturday, November 10, from 9am - 1pm the Pop Up Shop @ Forage is hosting the Breakfast Fairy and her friends as we raise money to support Hearts in Harmony, the newly formed special needs show choir for the children of the Chippewa Valley. There will be loads of Thea's favorite poppyseed muffins for sale as well as other baked goods, some savory a la carte breakfast items, Infinitea Tea and Honest Roast Coffee. Stop in to enjoy breakfast with us in our newly opened lounge area and buy a couple dozen muffins to put in the freezer for holiday guests. 

There’s no need to register or RSVP for this event. Just show up and enjoy this temporary bakery and cafe experience!

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PHO-nomenal!
Nov
16
6:30 PM18:30

PHO-nomenal!

Learn to make Vietnamese beef pho, fresh spring rolls, and a delicious flan dessert. Come hungry! You'll eat what you make. YUM!

MENU
Appetizer: Gỏi cuốn - nước chấm đậu phộng (Fresh spring rolls with peanut dipping sauce)
Main Course: Phở bò (Vietnamese beef noodle soup)
Dessert: Bánh flan nước cốt dừa (Flan cake with coconut milk and coffee)

Tickets available at this link: https://www.eventbrite.com/e/phonomenal-registration-50285015836

$60 (+ taxes and fees) per person

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Brunch, brunch, the brunch is back.
Oct
21
10:00 AM10:00

Brunch, brunch, the brunch is back.

Brunch at Forage is back after a looooong layoff for all that good summer stuff! We missed ya’ll so bring your lovely selves and join us for food, music, and lingering conversations in our friendly space! As usual, we'll offer affordable, a la carte brunch items for carnivores, vegetarians and vegans, as well as Honest Roast coffee, Infinitea tea, Cava and Lazy Monk beer. Students with ID will receive a FREE bottomless cup of coffee with brunch or $2 off any breakfast item. ALL are welcome!

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FREE! The Science of Baking
Oct
13
3:00 PM15:00

FREE! The Science of Baking

Ready, set, baaaaake!

The Wisconsin Science Festival, Chippewa Valley Edition takes place October 11-14 with a whole lot of events around town. Learn the science behind astronomy, beer brewing, yoga, and here in our kitchen - the science of baking. Baker Richard Thomas of Barking Dog Bakery (and former owner of the iconic The Creamery Inn of Downsville) will describe the science behind that perfect bake - and no doubt some tasting will be involved!

The events are free and family friendly! No need to register ahead of time.

The science festival is hosted by the Eau Claire | Dunn | Pepin County Medical Society. For more information and the complete list of events contact WiSciFest.org

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First Wednesday Wine Pairing
Oct
3
6:30 PM18:30

First Wednesday Wine Pairing

Join us for this special wine pairing inspired by our recent trip to Napa Valley and Sonoma in California! These wines are fun and not found easily in Wisconsin - and they all would be great to bring to Thanksgiving or a holiday party!!

Menu is...
Melon and proscuitto salad + Toast Sparkling Wine

Rosemary flatbread with blue cheese, roasted grapes and honey + Candy Rosé

Roast pork tenderloin with dark cherry and fig compote + Jam Cabernet

Lemon vanilla bean panacotta with lemon marmalade + Butter Chardonnay

$40 per person.

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5th Annual Eat Local Farm to Fork Dinner
Oct
2
5:00 PM17:00

5th Annual Eat Local Farm to Fork Dinner

Join us for a culinary celebration of our local farms with a dinner at the Lakely! 
This will be a multi-course dinner with each course created by a different chef. Cash bar cocktail hour from 5-6 with a drink menu featuring local distilleries and breweries. Cost is $75 per person. 

Tickets available here: http://eatlocalchallenge.wixsite.com/farmtoforkdinner

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Sweet and Savory Crêpes Workshop
Sep
27
5:00 PM17:00

Sweet and Savory Crêpes Workshop

Séverine is back in the Forage (in French: forAZH) kitchen to teach about crêpes with both sweet and savory fillings. This is mostly a demonstration class but everyone is encouraged to help. After class you'll get to taste your creations, along with a glass of wine or beer if you wish (not included in the price of the class).  Cost of the class is $50.  
              

Sweet and Savory Crêpes Workshop
50.00
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Corn Stock and Soup Class
Sep
26
5:00 PM17:00

Corn Stock and Soup Class

Chef Michelle will teach you how to make corn stock, vegan chilled corn soup, and corn chowder. After class you'll enjoy a meal of the soup and homemade bread. Cost is $40 per person. Wine and Lazy Monk beer available by the glass. 

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Kids Baking Class: Orchard Fresh Apple Pie
Sep
20
6:00 PM18:00

Kids Baking Class: Orchard Fresh Apple Pie

Enjoy the season's bounty from Ferguson's Orchard! 

When the nights start getting cooler after a long hot summer and the leaves show glimpses of turning color, we know apple season is just around the corner. Apple season means apple pie: sweet, fresh, locally grown apples in a flaky crust. Mmmmm….Bring your kids and learn to make this all-American favorite together. 

In our two-hour class we will learn about which apples are best for baking; sample Haralson, Cortland and McIntosh apples locally grown at Ferguson’s Orchard; and prepare a no-fail mile high apple pie that you can take home and bake in your own oven (there’s nothing like the aroma of freshly baked pie to warm your home). You’re welcome to bring along your favorite pie dish to use if you’d like to impress Grandma. 
The class is for children ages 6+ and their parents. Space is limited to 15 and cost is $38. Register at this link: https://www.eventbrite.com/e/kids-in-the-kitchen-orchard-fresh-apple-pie-tickets-48810818472?aff=efbeventtix

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Kids Baking Class: Orchard Fresh Apple Pie
Sep
18
4:00 PM16:00

Kids Baking Class: Orchard Fresh Apple Pie

Enjoy the season's bounty from Ferguson's Orchard! 

When the nights start getting cooler after a long hot summer and the leaves show glimpses of turning color, we know apple season is just around the corner. Apple season means apple pie: sweet, fresh, locally grown apples in a flaky crust. Mmmmm….Bring your kids and learn to make this all-American favorite together. 

In our two-hour class we will learn about which apples are best for baking; sample Haralson, Cortland and McIntosh apples locally grown at Ferguson’s Orchard; and prepare a no-fail mile high apple pie that you can take home and bake in your own oven (there’s nothing like the aroma of freshly baked pie to warm your home). You’re welcome to bring along your favorite pie dish to use if you’d like to impress Grandma. 
The class is for children ages 6+ and their parents. Space is limited to 15 and cost is $38. Register at this link: https://www.eventbrite.com/e/kids-in-the-kitchen-orchard-fresh-apple-pie-tickets-48809567731?aff=efbeventtix

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An Evening in Morocco
Sep
13
6:00 PM18:00

An Evening in Morocco

What if you could learn to take seasonal produce and staple meal ideas and turn them into a tasty Moroccan inspired dinner in no time? Join Amanda Mouttaki, owner of Marrakech Food Tours, American expat and blogger living in Morocco, and UWEC alumni for a cooking class and Moroccan dinner that will encourage you to explore different spices and flavors for your dinnertime classics. Come hungry and with an open mind and palate to explore new flavors. Stay after to browse a wide variety of products like spices, pottery, rugs and more, brought to you by the Global Farmhouse direct from Morocco!

On the Menu:

- Moroccan Oven roasted chicken with lemon sauce

- Roasted Squash Soup with Goat Cheese and Harissa Oil

- Cumin Spiked Zucchini Salad 

- Sweet Tomato Jammy Salad

- Poached Garlic Lentil Salad 

- a mixture of cookies from Morocco, mint tea and oranges with cinnamon for dessert.   $60 includes class, meal, tea and take home recipes of this + Amanda's digital Moroccan cookbook with 25+ additional recipes. 

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Fall Wild Mushroom Class
Sep
12
5:00 PM17:00

Fall Wild Mushroom Class

Friendly Fungi, a local wild mushroom business, would like to invite you to a fall wild mushroom class! We'll cover five choice wild mushrooms: Puffball, Black Trumpet, Shrimp of the woods, Hen of the woods, and Porcini.  Learn where to look, how to harvest, prepare, and store your wild mushrooms. There will be a cooking demonstration with free optional tasting, and we'll also discuss poisonous mushrooms to avoid. Cost is $30.  There's fungus among us folks!

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First Wednesday Wine Pairing Dinner
Sep
5
6:30 PM18:30

First Wednesday Wine Pairing Dinner

Enjoy four courses of food paired with wines by William, the EC Wine Guy. This month's menu: 

Cranberry and brie pecan bites

Thai curried butternut squash soup with toasted pumpkin seeds and cilantro cream

Roasted root vegetable pot pie with pumpkin and sage bisquit

Braised and bruleed apples with maple whipped cream

Cost is $40 per person. 

First Wednesday Wine Pairing
40.00
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Lazy Monk Beer and Bacon Pairing
Aug
28
6:30 PM18:30

Lazy Monk Beer and Bacon Pairing

Lazy Monk Brewing and Forage join forces to bring you a meal in five courses. Each course will be paired with two of our Lazy Monk beers and with Forage's Chef Michelle's amazing talents you will have an even better appreciation of the Lazy Monk beer brewing talents and OMG BACON! Advance tickets are required and available at Lazy Monk beer hall. Cost is $30 and limited to 30 people.

The menu sounds simply scrumptious!

Bacon and cheddar Farmer's Market vegetable quiche with greens and bacon shallot vinaigrette

Creamy bacon potato leek soup

Lazy Monk beer BBQ bacon wrapped pork with bacon roasted brussel sprouts

Maple bacon cupcake

Crusty bread with whipped chive butter and smoked tomato and bacon jam
 

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Saigon Food Stand: cooking class with Banana Leaf Kitchen
Aug
24
6:30 PM18:30

Saigon Food Stand: cooking class with Banana Leaf Kitchen

Embrace the summer heat by learning to prepare three Vietnamese foodstand-style dishes. We're keeping the ingredients fresh and flavorful to offset the soaring temps!

Price: $60

MENU
Appetizer: Vietnamese fresh spring rolls (Gỏi Cuốn Tôm Gà Và Nước Chấm đậu Phộng) 
Entrees: Vietnamese sticky rice with chicken (Xôi Gà Xé)
Dessert: Tropical bubble tea (Trà trái cây trân châu) 

Tickets available at: https://www.eventbrite.com/e/saigon-food-stand-tickets-45775948093

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Food Entrepreneurship Roundtable
Aug
20
12:00 PM12:00

Food Entrepreneurship Roundtable

Colleen Weber, local Restaurateur and Entrepreneur, will facilitate a roundtable discussion focusing on food entrepreneurship geared towards aspiring business owners in the food and restaurant business. The cost is $15 and lunch will be provided for those who pre-register at www.SuccessfulBusiness.org.

Presented by The Western Dairyland Business Center and Women’s Business Center, the purpose of each industry roundtable discussion is to gather entrepreneurs and aspiring business owners in the same field to share their experiences and best practices, network, and find new and innovative ways to collaborate. Topics will include:

• License requirements
• Permits
• Basic outline of steps to take when deciding to start your own business

Colleen Weber is a local entrepreneur with a love of food, gardening, reading, water and people. Strategic problem solving, learning and analyzing numbers coupled with a strong work ethic and the desire to help others has led her to a small consulting business as she bridges the gap between empty nesting and the next business adventure. Colleen owned and started two restaurants, remodeled a few houses, raised three children and has successfully bought and sold several businesses. In addition to entrepreneurial pursuits, Colleen has been very active in community efforts by serving on the Altoona City Council, co-founding Altoona Outdoors to support bike trails and active lifestyles, has served on numerous boards and committees, including serving as Chair of the Board for Visit Eau Claire. Currently she sits on the advisory committee for 100 Women Who Care Eau Claire and is active with the Women's Business Center.

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Festival Puertorriqueño
Aug
18
6:00 PM18:00

Festival Puertorriqueño

Molly Barnes, an Eau Claire teacher of Puerto Rican heritage, and her friend, Jake Lindgren, are planning a culinary experience based on Molly's great grandmother's recipes in order to raise money to send to Puerto Rico. The island is still struggling to bounce back from the September 2017 devastation of Hurricane Maria, We have teamed up to host a 4 course Puerto Rican meal that will also include a short presentation on the current state of the island.  

The menu is gluten free; contains dairy; vegetarian upon request (email mollybarnes1973@gmail.com)

Aperitivo: Surrullitos (corn fritters) & Tostones (fried plantain), Guava paste with fresh white cheese
Soup: Asopao de Gandules
Main: Piñón (Puerto Rican "lasagna") &  rice & beans
Dessert: Flan & Tembleque (coconut pudding)
Cash bar serving wine, beer and cocktails

Each ticket is $50 and 100% of the proceeds will be donated to the Hispanic Federation and their relief efforts in Puerto Rico. A cash bar with wine and Lazy Monk beer will be available.

Please join us for a wonderful evening of great Puerto Rican food and music  - and maybe even dancing!!  Tickets available here: https://www.brownpapertickets.com/event/3570127
Muchas Gracias! 

 

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Bulgogi and Kimchi Cooking Class with Lalaine Gunem
Aug
17
5:00 AM05:00

Bulgogi and Kimchi Cooking Class with Lalaine Gunem

Chef Lalaine says: 

Bulgogi and Kimchi are among the most popular Korean dishes.  As you may know, the fermented kimchi is widely recognized as offering many health benefits.  Join me at Forage and I will teach you how to prepare fresh kimchi and savory bulgogi.  You will have these two dishes, with rice, for your dinner, so come with a hearty appetite!  Cost is $50 

Tickete available here: http://volumeonetickets.org/events/56649299/bulgogi-and-kimchi-cooking-class

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First Wednesday Wine Pairing Dinner
Aug
1
6:30 PM18:30

First Wednesday Wine Pairing Dinner

Enjoy four courses of food paired with wines by William, the EC Wine Guy. We're bringing back a favorite menu from last summer: chilled Farmer's Market corn soup with roasted red pepper sauce and tortilla strips.; Watermelon-feta salad; Lemon-caper roasted trout from Jeremiah's Bullfrog Fish Farm; Herb roasted fingerlings, and a dessert with fresh picked blueberries! Cost is $40 per person. 

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Friendly Fungi Summer Mushroom Class
Jul
29
12:00 PM12:00

Friendly Fungi Summer Mushroom Class

Friendly Fungi, a local wild mushroom business, would like to invite you to a summer wild mushroom class which includes a cooking demonstration and optional (highly suggested!!) wild mushroom tasting. This class covers four choice wild mushrooms: Chanterelle, Hedgehog, Yellowfoot and Lobster.  Learn where to look, how to harvest, prepare, and store your wild mushrooms. You'll also learn which poisonous mushrooms to avoid. Cost is $30.

There's fungus among us folks!

Summer Wild Mushrooms
30.00
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Bun Me: Vietnamese Street Food
Jul
27
6:30 PM18:30

Bun Me: Vietnamese Street Food

Back in Vietnam, Thao’s go-to street food favorites were sautéed corn (bap xao), banh mi, and bubble tea. In this class, you’ll learn how to create those warm weather dishes and maybe add a little of variety to your summer cookouts.

Banh mi is a versatile Vietnamese sandwich that can be eaten for any meal. There are many variations, but this class will focus on two popular ones—ham and pate; and shredded chicken. Vietnamese-style sautéed corn is a perfect snack or side for warmer weather. Use Thao's recipe to spice up the standard corn-on-the-cob at your next picnic.

We’ll also whip up a batch of Vietnamese bubble tea, which is a little different than the bubble tea you might be familiar with. It’s light, refreshing, and full of delicious fruit! Cost is $60, and registration is at: https://www.eventbrite.com/e/bun-me-vietnamese-street-food-tickets-45654397532

Menu
Appetizer: Vietnamese style sautéed corn with dried shrimp and butter (Bắp xào)
Entrees: Vietnamese baguette w/ ham, mayo, and pate (Bánh mì pate, chả lụa); Vietnamese baguette with shredded chicken (Bánh mì gà xé)
Dessert: Tropical bubble tea (Trà trái cây trân châu)

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Kids in the Kitchen Camp
Jul
23
to Jul 26

Kids in the Kitchen Camp

This exciting cooking camp will inspire all young chefs!  We will spend time getting to know cooking tools, practice kitchen safety and learn about where our food comes from.  Each young chef will learn to create snacks and meals for the whole family! Camp is 9:30-12:30 every day from Monday July 30 - Thursday August 2, and is for kids entering grades K-8.  Held at Forage EC.

Price: $200

Register at www.lilypadlab.com

 

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Midsummer Gardens with Kristina Beuning of Sunbow Farm
Jul
16
5:30 PM17:30

Midsummer Gardens with Kristina Beuning of Sunbow Farm

Got spots on the tomato leaves? Munch marks on the peppers? Join Kristina Beuning from Sunbow Farm next Monday in our space as she answers your questions about the pitfalls and joys of mid-summer gardening. We'll share a meal featuring produce from Kristina's farm: cabbage/fennel slaw with bacon, squash/basil salad, and roasted fingerling potatoes and mushrooms in caramelized miso butter. Show up at 5:30 for a glass of wine or a glass of beer on tap from Lazy Monk Brewing; dinner and a casual Q&A session begins at 6:00. Cost is $30 (drinks not included)

Bring your questions!!

Midsummer Gardening
30.00
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Preschool Kids in the Kitchen Camp
Jul
16
to Jul 18

Preschool Kids in the Kitchen Camp

This cooking camp is for our youngest chefs and their caregiver.  Join us as we chop, pour, stir and create yummy, healthy snacks!  We’ll spend time learning about kitchen and food safety and how to use simple kitchen tools.  We’ll also read story, play games and have fun moving our bodies!  Register for 1, 2, or all 3 days; $20 per day. Camp is held at Forage EC. 

Register at www.lilypadlab.com

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Whole Animal Butchery : Pork Primals
Jul
14
1:00 PM13:00

Whole Animal Butchery : Pork Primals

In this class we will focus on Breaking Down a Heritage Hog and the benefits of utilizing the whole animal from head to tail. 

We will identify the USDA Standard Primals that you might be familiar with, as well as identify where on the animal your favorite Steaks & Roasts come from and hopefully introduce you to some “Butcher’s Cuts” that you’ve never heard of. 

This 3 hour class is aiming to reintroduce people to their food & understanding the quality gained from working with local farmers and healthy animals. We will be joined by our friend & mentor Kevin Olson, Owner and Craftsman behind A Butchery Shoppe in Spring Valley WI. We will discuss modern day perception of a traditional “Old World” practice. Our hog will be a Heritage Bred Mangalista, Pasture Raised on Chickadee Hills Homestead in Spooner WI by Sherry & her husband Matt. We are aiming to close the gaps between the farmer and the dinner table. In knowing your Farmer, Your Butcher & Your Animal; there inevitably comes a profound respect and appreciation for your food. Whether you’re looking to learn how to fill your freezer or get a handle on your food costs; this class will start you off on the right track. 

Lunch will be provided. Cost is $75 and tickets can be purchased here: https://www.eventbrite.com/e/whole-animal-butchery-pork-primals-tickets-47867824953?aff=efbeventtix

Items to Bring;
Notebook & Pen or Pencil

Whole Animal Butchery
75.00
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Filled Pasta Class: Ravioli, Tortellini and Agnolotti
Jun
27
5:30 PM17:30

Filled Pasta Class: Ravioli, Tortellini and Agnolotti

Roll into summer with a class on artisan noodles and stuffed pasta. You will learn to make pasta dough from scratch and how to stuff your noodles with local, seasonal fresh ingredients at the peak of their harvest - promising the freshest pasta you have ever tasted! This is a perfect excuse for a date night or a fun evening out for a group of friends or family. Sign up early as we are limited in seating for this class. Cost is $50 per person. Wine and Lazy Monk beer is available for sale by the glass.

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Live Great Food Pantry: Fresh Pasta Pop-up
Jun
23
10:30 AM10:30

Live Great Food Pantry: Fresh Pasta Pop-up

LGF Pantry is expanding into a line of locally raised, harvested, foraged & produced provisions ranging from artisan craft pastas, sauces, jams, jellies, pickles, relishes, and homemade cotton candy! These pantry goods will be for sale, along with freshly made pasta meals. The menu for this first pop-up shop/restaurant will be: 

Beet & Feta Manicotti: We're pumping up the beet in this classic pasta and baking it with feta and rye crumb. 

"Kale By Cat": Pan-seared kale cavatelli (a rolled dumpling made with kale... grown by Cat), lemon roasted chicken, kale greens, blended herbs & pasta water 

Ramp Mac & Chedda:  A Ramp-ed up Mac-n-Cheese unlike anything you've ever known! Wisconsin white cheddar & locally foraged ramps. What else is there? 

Forager's Ramen LGF's wild fungi ramen, pickled pheasant backs, lacto-fermented ramp greens, soft-poached egg, smoked heritage pork belly,  and herbs in a decadent umami broth

Stop in and try one (or two or three) of our pastas for yourself and see why fresh noodles make All. The. Difference! Eat in or take out, while food lasts.  Check instagram @forage.ec or Forage EC facebook between 10:30 and 2:30 for updates on when the food is sold out.

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Sounds Like Summer (aka Music in the Park)
Jun
7
5:30 PM17:30

Sounds Like Summer (aka Music in the Park)

Forage EC will once again sell quinoa bowls, wraps, cold soups, and something sweet from our tent at Phoenix Park every Thursday night. We always have vegan and vegetarian options, and will usually have vegan dog treats for sale, too! You can find us in the same place as last year: along the sidewalk next to the popcorn and cotton candy. We look forward to another summer of being a part of this weekly Eau Claire gathering!

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Wacky Wednesday Wine Dinner
Jun
6
6:30 PM18:30

Wacky Wednesday Wine Dinner

For this month's wine pairing dinner Chef Michelle and William the Wine Guy will switch roles. Michelle is choosing wines to pair with the four following courses - which will be prepared by William:

Chilled Cucumber Soup with Shrimp; Greens with Oranges and Sesame-Ginger Dressing; Oven Roasted Chicken Thigh with Peperonata Sauce and served with Rosemary Potatoes; Coconut Cheesecake with Bananas Foster Sauce

Guests don't have to switch duties with anyone! Just register and join us to enjoy one of the best meals in town! Cost is $40 per person. 

 

June Wacky Wednesday Wine Dinner
40.00
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Cultural Cuisine Night @ Lazy Monk Brewing
Jun
6
4:00 PM16:00

Cultural Cuisine Night @ Lazy Monk Brewing

Cuisine from around the world continues Wednesdays at Lazy Monk Brewing with food from India. We'll offer both a meat and meatless choice. Serving is in the main Bier Hall while supplies last. (The last time we sold out by 6:00, just fyi!)  Dogs are permitted only on the patio during this time.  No registration necessary. 

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Friendly Fungi: Wild Mushroom class
Jun
3
11:00 AM11:00

Friendly Fungi: Wild Mushroom class

There's fungus among us folks! Friendly Fungi, a local wild mushroom business, would like to invite you to its spring wild mushroom class! This class covers three choice wild mushrooms: Morels, Oyster Mushroom, and Chicken Of The Woods. Learn where to look, how to harvest, prepare, and store your wild mushrooms. The class will also cover some poisonous mushrooms to avoid. There will be a morel cooking demonstration and optional free morel tasting. Cost is $30

 

 

Friendly Fungi
30.00
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