Our forage-to-table banquets usually begin around 2 pm. A wild foods tour is held from 3 to 4:30 pm. Drinks, hors d'oeuvres, and social/free time follows. At 5:30, our chef presents a wild foods cooking demonstration, and dinner is served at 6:30. Larger gatherings can include music for dancing and generally end by 10 pm.
Chef Tricia Baehr of Foothills Deli and Butchery has catered a number of our events. Her dishes featuring foraged food items paired with organic produce and all-local and sustainably-raised meats. Here's an example.
Prices range from $35 to $200 per person depending on the menu, venue, and size of your group. For images from past banquets, see April and June in our Gallery.