This event is the last of a THREE PART foraging workshop series. Participation in the previous foraging workshop(s) is not required to attend the Chef’s Table event.
Event Information
Description: The final (and arguably the best!) part of any foraging foray? The eating! Join us as we share an unforgettable gourmet meal, dessert and cocktail pairing prepared by wild foods chef, John Marks, of Culinary Nirvana LLC. The menu will feature ingredients foraged during the previous foraging workshops and pasture-raised meats from neighboring farmers. Explore and enjoy new flavors and seasonings, learn about wild foods prep and recipes, and engage in friendly mealtime banter with Chef John and attending foraging expert, Chris Gavin, of Eagle Outdoor Skills. Minimum of 20 attendees required.
Date: Saturday October 8, 2022
Time: 6pm-9pm
Ages: 21+
Venue: Three Waters Reserve Event Center
What to Bring: An empty stomach, an open mind and a high five for the chef!
Closing Date for Registration: Friday September 30th, 2022
Cost: $75 (50 seats available)
10% of each Chef’s Table ticket sale goes to Southern Wisconsin Land Conservancy (501-C3) for continued prairie restoration and conservation efforts at Three Waters Reserve.
Description: Registration for this package includes attendance to the Foraging Immersion Workshop and the Wild Harvest Chef’s table above. Foragers who register for the package will enjoy a $10 discount.
10/1 Foraging Immersion Workshop (10am-12pm) full course description here
10/8 Wild Harvest Chef’s Table (6pm-9pm) details above
Closing Date for Registration: Friday September 30, 2022
Cost: $125 (25 seats available)
SOLD OUT
About the Venue:
Three Waters Reserve is a privately-owned nature reserve and event center owned and managed by the Southern Wisconsin Land Conservancy. The event center sits on 57 acres of restored native habitat along the Lower Sugar River near Brodhead, WI. Once occupied by the Decatur Lake Golf Course (1926-2018), the reserve is now home to the Lower Sugar River Watershed Field Station, a hub for watershed research and education, and unique food experiences of Chef John Marks of Culinary Nirvana, LLC. The dramatic topographic relief and habitats on the property range from upland oak savanna and prairie to forested and emergent wetlands and open water, making it an important area for biodiversity, including rare and uncommon plant species and wildlife. The property is located in a reach of the Sugar River featuring public and private nature preserves and wildlife management areas comprising nearly 7,000 acres of Avon Bottoms and adjacent conservation lands, considered a state wetland gem and important bird area.
