WILD FORAGED CUISINE
[Cooking with the Seasons]
Step into the fields, forests, and meadows at the height of summer, where sweet blossoms, tender buds, and vibrant greenery become the ingredients for an unforgettable culinary experience.
Together, we’ll learn not only how to prepare unique dishes using wild edible plants, but also create space to:
__step away from the rhythm of everyday life,
__breathe in the fresh aromas of the forest,
__discover how much can be created from what nature already provides,
__embark on a journey through the world of wild edible plants—one that is different every time, revealing new flavours and reconnecting us with the ever-blooming corners of the heart.
REGISTRATION
To reserve your place, please email:
Please include your name & your phone number
Places are very limited.
Akvilė Petniūnaitė is one of Lithuania’s most original chefs, known for pioneering the country’s unique “forest fine dining” movement. Around 80% of the ingredients she uses are responsibly foraged from meadows and woodlands, transforming wild plants into extraordinary dishes that are as beautiful as they are delicious.
During the workshop, you’ll learn how to bring these remarkable flavours into your own kitchen.
WHAT TO EXPECT
During this three-hour experience, you will:
__learn which wild edible plants are in season and how to identify and use them in cooking;
__taste a variety of seasonal leaves, mushrooms, buds, shoots, and berries while discovering their culinary potential;
__prepare your own jar of seasonal wild preserves to take home;
__cook a shared dinner alongside Akvilė using freshly foraged ingredients;
__receive inspiration, recipes, and practical tips for incorporating wild foods into everyday cooking;
__enjoy a tasting of forest-inspired snacks;
__have plenty of time to ask questions, exchange ideas, and connect with fellow nature and food enthusiasts.
Duration: approximately 3 hours.
