Mushroom Workshop

Foraging for Fungi

“The season has been great so far, one of the best I can remember, with lots of rarer mushrooms like porcini and now pine mushrooms fruiting in great quantities” Chef Bill Jones

October 24th at Foxglove Farm.
$95 + $25 materials fee (includes a fungi-infused lunch).
Register on-line or call 250-388-6800.

Join celebrated chef and wild mushroom expert Bill Jones on a journey through the forests of Foxglove Farm as he educates on the art and science of mushroom foraging and identification. Back in the kitchen you’ll learn from Bill how to use these forest treasures to create delicious meals. Many different varieties will be on-hand for tasting: chanterelles, porcini, cauliflower, pine mushrooms and whatever else the forest provides!

Bill Jones is a French-trained chef who apprenticed at Michelin-starred restaurants in Alsace with stops in London, Hong Kong and Vancouver. On Vancouver Island he has manned the stoves at Sooke Harbour House and continues to cook, create and teach in his own professional kitchen at Deerholme Farm. Bill is the author of nine cookbooks, including The Savoury Mushroom. Two of his recent books have won World Cookbook awards, including his ode to local farmer’s markets Chef’s Salad. Jones is a renowned expert on Pacific Northwest foods, wild mushrooms, foraged plants and First Nations cooking.

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