The Wild Foods Culinary Retreat Weekend is focused on foods that we find (or historically found) in the wild - herbs, wild flowers, mushrooms, asparagus & ramps (spring), fish, buffalo, venison (fall) and more - and how they are harvested and used.

Maple Madness

Get cozy up north and join other maple admirers for a weekend of maple syrup and more!  Learn from the Parsons about the process of collecting sap and making sweet treats at the Parsons Centennial Farm.  Tastings, cooking demos, and agri-tours will be planned throughout the weekend, so you can sample food focused on what the spring supplies and learn how to use it at home!

Forest Flavors

Time to savor the goods in the woods!  From morels and ramps to asparagus and berries, take time to learn what wild foods spring has to offer.  This weekend will focus on what foods, historically, we have found in the wild, how they are harvested, and how they are used.  Join Chef Ken Willoughby as he explains how to use wild mushrooms in your next culinary adventure.  Recipes used in this retreat are published in the Asparagus, Bison, Fish, and Mushroom FoodBooks. See our FoodBooks pages for more information.

Wild Waters

Explore and experience northern Michigan as we appreciate this state's great fortune in being surrounded by beautiful waters!  We'll eat fresh fish from the lakes and learn from a local chef how to prepare it. This weekend retreat will explore the benefits of fish, take you on fascinating agri-tours, and provide you with a "winning" hand of recipes. Food for your heart and for your brain! Recipes used in this retreat are published in the Fish FoodBook.  See our FoodBooks pages for more information.

Greens Galore!

And the greens keep on growing!  On this retreat you'll learn how to make the most of those hardy greens at the end of the season:  kale, collards, swiss chard, and more.  More importantly, you'll eat them after the cooking classes! Tours are packed with nutrients and lots of fun.  You'll see sustainable vegetable farms during color season, and enjoy engaging conversations about healthy foods, guaranteed to give you ideas and practices that can be applied to your life and your kitchen.  Recipes used in this retreat are published in the Lettuce FoodBook.  See our FoodBooks pages for more information.

Wild Game Getaway

It's time to slow down, relax, and take time for yourself before life gets busy again.  On this retreat you can do all those plus have some culinary fun! Delve into foods that are available in the season, including venison, bison, mushrooms, and herbs.  Visit a bison ranch, and other farms to get a sense of the simple life, while receiving helpful cooking tips for your own culinary masterpieces and enjoying meals prepared by a local chef.  Recipes used in this retreat are published in the Bison FoodBook.  See our FoodBooks pages for more information.

2011 Schedule:

Maple Madness, Mar 4-6

Forest Flavors, April 29-May 1

Wild Waters, June 3-5

Greens Galore, Oct 7-9

Wild Game Getaway, Nov 4-6

Petoskey, Mich.

View Sample Retreat Itinerary

Our suggestions for lodging:

 Stafford's Bay View Inn

 Terrace Inn, Bay View

 Inn at Bay Harbor

 Holiday Inn Express (limousine)

 Stafford's Perry Hotel (downtown)

In each retreat, you will enjoy engaging conversations about healthy foods, learn to create tasty gourmet dishes featuring local organic produce and meats, eat fabulous food, and appreciate the amenities!

Recipes used in this retreat are published in the Asparagus, Bison, Fish, and Mushroom FoodBooks. See our FoodBooks pages for more information.