Wild Edibles at Chetola

Article Published: Sep. 6, 2012 | Modified: Sep. 14, 2012

Interested in learning more about identifying and eating wild edibles?

Chetola Resort and guest speaker Jasmine ShoShanna are presenting an edible lesson Thursday, Sept. 13, from 6:15 to 9 p.m., and all are invited.

Chetola chef Michael Barbato will serve a plant-based dinner, featuring wild edibles, while ShoShanna, owner of Jasmine’s Gardens and Natural Living, will discuss the topics of edible gardens, organic vegetable gardens, mixing wild plants with cultivated plants, and how to create and maintain a garden in a natural and organic way.

The menu includes Italian semolina wheat bread pasta, served with pesto of chicory and sage; dandelion-stuffed bell peppers, with white beans, basil and garlic and finished with non-dairy cheese and baked in marinara sauce; lemon Baume summer vegetables; wild parsnip and sweet potatoes baked in coconut milk and crusted with wild violets and macadamia nuts; chickweed penne pasta, featuring gluten-free penne tossed with plantain oil, soy sauce, chickweed and Swiss chard and finished with sesame seeds and shaved Burdock root; and smoked sassafras root stewed apples, served with non-dairy chocolate mousse.

Registration costs $35, but pre-registration (by Sept. 9) costs $25.

A “Wild Edibles Walk” on Sept. 23 serves as a follow-up event, with ShoShanna showing participants how to find wild edibles and Caroline Stahlschmidt demonstrating how to turn them into meals.

For more information, or to register, contact Catherine Scantlin, health and wellness director at Chetola, at (828) 295-5533 or (wellness@chetola.com)

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