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cookingBoston.com
May 29th, 2011

 

Dining in Asheville

With farm-to-table dining practically de rigueur, farmers are starting to share the menu with foragers. In what is billed as a ‘‘forest-to-table’’ dinner series, ‘‘No Taste Like Home’’ in Asheville, N.C., shows guests how to reduce their food miles to the ground under their feet, and a bit beyond. Diners, led by veteran wild crafters, will stalk the Appalachian woods and meadows for such ingredients as sunchokes, chickweed, and even the much-maligned kudzu. After a few hours of hiking and hunting, foragers will retire to the kitchen, where a visiting chef will whip up earthy delights that might include chickweed salad with persimmon vinaigrette, stinging nettle pesto, and morel and ramp ragout. Sounds wild.

You can’t learn to forage from a website.
Always learn from an expert, preferably your parents.