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Wild Edibles: Recipes for Foraged Foods
March 15 | 7:00 pm - 9:00 pm
You probably won’t find these ingredients on the shelf of your local supermarket, however join Chef Noah Sheetz of Chefs’ Consortium as he teaches the principles of learning to identify delicious foods from nature and cook with wild edibles he’ll bring to class.
Please arrive 5-10 minutes early to class as we start right on time.
Special Note: The class is located in the greenhouse and classroom at Denny Farrell Riverbank State Park. You may register online or in person.
The Hort’s NYDigs program is supported by The Burpee Foundation.