The first in the season will be a springtime forage; a hunt for fool’s onions, miner’s lettuce, mushrooms, wild ginger, and Douglas Fir shoots through the land and creek beds of Dry Creek Valley.

Guided by Chef Perry, participants will taste and learn along the way, and have a simple lunch together. Tickets are limited for this unique culinary experience. Be sure to dress for being outside with sun protection, layers, and suitable footwear.