Forage. Cook. Eat.
Foraging exploration with Suzan Bellincampi, director of Mass Audubon's Felix Neck Wildlife Sanctuary
Seasonal Cooking with Cathy Walthers, Personal Chef and Cookbook Author
Feast with new friends.
Foraging exploration with Suzan Bellincampi, director of Mass Audubon's Felix Neck Wildlife Sanctuary
Seasonal Cooking with Cathy Walthers, Personal Chef and Cookbook Author
Feast with new friends.
“Eating seasonally” has a whole new meaning after our forage adventure - from wild edibles in the woods and on the shores of the Vineyard, we are excited to be able to know identify a few delicious plants and know how these foraged spring foods can bring a new dimension to our home cooking.
Breakfast.
Felix Neck Wildlife Sanctuary
The day started off with a lovely breakfast - meeting our new friends, hoping the dark clouds in the distance would go the other way....
Felix Neck Wildlife Sanctuary
The day started off with a lovely breakfast - meeting our new friends, hoping the dark clouds in the distance would go the other way....
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Foraging.
Suzan Bellincampi, director of Felix Neck Wildlife Sanctuary and president of Slow Food Martha's Vineyard
Felix Neck Wildlife Sanctuary is one of the most magical places on Martha's Vineyard - to get a behind the scenes tour is just heaven! Our guide, Suzan Bellincampi, director of FNWS and author of “Martha’s Vineyard: A Field Guide to Island Nature” is crazy about wild foods, and incredibly knowledgeable. After a brief introduction of our journey ahead and a quiz on the don'ts - i.e. don't stick your hand into plants without examining them first - shiny leaves? (poision ivy), snakes, bugs or prickers? Don't harvesting rare, endangered species or the last plant, and make sure to take only what you need....Then we headed out into the woods and shores, with a focus on arming us with the skills to identify wild edibles of own. We now know all about wild blue and blackberries, sassafras and more...
Suzan Bellincampi, director of Felix Neck Wildlife Sanctuary and president of Slow Food Martha's Vineyard
Felix Neck Wildlife Sanctuary is one of the most magical places on Martha's Vineyard - to get a behind the scenes tour is just heaven! Our guide, Suzan Bellincampi, director of FNWS and author of “Martha’s Vineyard: A Field Guide to Island Nature” is crazy about wild foods, and incredibly knowledgeable. After a brief introduction of our journey ahead and a quiz on the don'ts - i.e. don't stick your hand into plants without examining them first - shiny leaves? (poision ivy), snakes, bugs or prickers? Don't harvesting rare, endangered species or the last plant, and make sure to take only what you need....Then we headed out into the woods and shores, with a focus on arming us with the skills to identify wild edibles of own. We now know all about wild blue and blackberries, sassafras and more...
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Seasonal Cooking.
Cathy Walthers, personal chef and cookbook author
Then, we headed into the kitchen with private chef and cookbook author Catherine Walthers, for a class on how to use and prepare locally grown spring foods, foraged greens, and other goodies. To start we quenched our thirst with
Cooling Thai Water, delish! and will definitely be the perfect summer cocktail. Then the feast began, with a taste of Wild Greens Spanikopita with local nettles, and a lesson on how to master rolling our own Fresh Watercress Spring Rolls. We wish we could dine with Cathy everyday.
Cathy Walthers, personal chef and cookbook author
Then, we headed into the kitchen with private chef and cookbook author Catherine Walthers, for a class on how to use and prepare locally grown spring foods, foraged greens, and other goodies. To start we quenched our thirst with
Cooling Thai Water, delish! and will definitely be the perfect summer cocktail. Then the feast began, with a taste of Wild Greens Spanikopita with local nettles, and a lesson on how to master rolling our own Fresh Watercress Spring Rolls. We wish we could dine with Cathy everyday.
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The Meal.
After cooking, we gathered together to get to know our new friends and celebrate the local bounty that we crafted into beautiful, vibrant dishes.
After cooking, we gathered together to get to know our new friends and celebrate the local bounty that we crafted into beautiful, vibrant dishes.
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Photos by Lisa Vanderhoop.
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Would you like to join us for the /food-tours-overview.htmlnext adventure? Contact us at eat@ffsmv.com.
