This is an event sponsored by Lemelson Vineyards in Carlton Oregon. Follow the information and links below to register. The links to the right (if viewing on computer) correspond to events sponsored by Wild Food Adventures only and will therefore not include this event.
Mark your calendars for June 17th as we will welcome two guests to the winery for an unforgettable experience: Oregon’s foremost expert on wild foods, John Kallas, and a dynamic chef, Andre Uribe. Spend the afternoon with John exploring Stermer Vineyard and the surrounding forest. Participants will forage with John under his guidance. John will hand off found ingredients to Chef Andre who will incorporate them into a family-style feast, all served with our wines.
The event starts at 3 PM with a light walk/hike around the vineyard and forest. At 5-5:30 pm guests will have the opportunity to enjoy a glass of wine on our patio. At 6 PM the family dinner will begin!
Tickets are available now at $150 per person. Our Lemelson Wine Club members will enjoy a $15 discount per ticket.
Get Event Tickets Here
Wrote the book on Wild Food, actually 2 so far. John is a trained botanist with a Doctorate in nutrition, a Master’s in education, and degrees in biology and zoology. John will lead our group on a forage through the vineyard and woods identifying and collecting wild foods along the way. Participants will have the opportunity to purchase signed copies of John’s books during the event. See more about them using the links below.
Is originally from Columbia where he got to experience the very best of farm-to-table eating. Andre’s food is intentional and inspired by nature. In addition to being a speaker and educator on sustainable, local, and nutritious foods, Andre has been a private chef to professional athletes Norman Powell (NBA) and Brandin Cooks (NFL) and a superstar celebrity we can’t name.
Wild foods gathered will be creatively integrated in this menu.
— Roasted radishes, brown goat butter, meadowfoam honey
— Sweet spiced beets, heirloom mixed greens, goat cheese (chevre)
— Mussels, clams, dulse seaweed fennel broth
— Freshly baked sourdough bread
— Braised lamb, spelt fusilli pasta, carrots and green garlic
— Crème Brûlée
Josie Hubbard
Hospitality Manager
Lemelson Vineyards
503-852-6619