Chef Robin Kort will feature ingredients from the lake, forest and meadows of the Malcolm Knapp Research forest in Maple Ridge, BC this summer. From wild mushrooms to conifer tips to wild onions and cattail shoots, you will be amazed at the delicacies that can be wild harvested and woven into six delicious dishes. We’ll be truly eating the trees. Join our wildcraft expert for a walk before dinner to identify wild edibles, then head back to sit under the stars with cocktails and a long table style dinner.
ROBIN KORT
Chef/Sommelier/Forager/Owner
In a lifetime of living, harvesting and cooking between the Coast Mountains and the Pacific Ocean near Vancouver, BC, Chef Robin has gathered an abundance of delicious local plants, wild mushrooms and fresh seafood into culinary repertoire. Her cooking has been influenced by her mother, grandmother and many chef mentors from around the world along the way. Spain, Italy and Japan have long cooking traditions of using similar ingredients to her home, so regular pilgrimages to those places honed her cooking style. Her passion is sharing her collected research with you, connecting the dots from wilderness to plate and revealing delicious secrets from the forest to sea. Her advice is to gently follow the seasons and harvest what is offered freshest each month; shoots leaves in spring, summer seaweeds, flowers, fish and fruit, fall roots and mushrooms, winter seafood.
