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Friday, May 30 - June 1, 2008
Bay View, Michigan
The Wild Foods Weekend is focused on foods that we find (or historically found) in the wild - herbs, wild flowers, asparagus, ramps, fish, buffalo, and more - and how they are harvested and used.
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Culinary Retreat Weekend:
Wild Foods
May 30 - June 1, 2008
Friday, 7:00 pm -
Sunday, 2:00 pm
Learn Great Foods Retreat
Stafford's Bay View Inn
US-31 North
Bay View (Petoskey), Michigan 49770
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| DAY 1 – Friday |
7:00 pm
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DAY ONE
Friday, May 30, 2008
Check in
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| 7:00 pm |
Reception and tasting at retreat site. Includes wine and hors d’oeuvres of wild foods! Get to know your fellow participants in a relaxed and tasty meet and greet. During the reception, we will be touring Little Traverse Bay in a jiiman. Great Lakes fish will be served.
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| 10:00 pm |
Michigan Wild Foods, Fireplace Talk
The after-dinner fireplace chats are a special bonus of this get-away-from-routine weekend!
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| DAY 2 –Saturday |
8:00-9:00 am |
DAY TWO- Saturday, May 31, 2008
Breakfast at retreat site.
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9:00 am
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Tour of Midwest Buffalo Co. See the herds and meet farmers Todd and Rich. Cheboygan.
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| 11:30 am |
Lunch at Pellston Market, Pellston. Specialty oil tasting with Nancy Kelly.
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| 2:00 pm |
Siesta and shopping! Enjoy the shopping and natural beauty of historic downtown Petoskey.
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| 4:00 pm |
Relax and sip with friends over tasty treats at the retreat site. Cooking Class with Ken Willoughby, Executive Chef, University of Michigan BioStation, or Mike Everts, natural foods chef.
Kitchen Talk, All About Buffalo |
| 7:00 pm |
Relax with friends over your Organic Gourmet Dinner, toured, gathered, and prepared by you!
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| 9:00 pm |
Fireplace Talk, All About Organic Wines
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| DAY 3 –Sunday |
8:00-9:00 am
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DAY THREE - Sunday, June 1, 2008
Breakfast at retreat site
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| 9:00 am |
The edible forest: A walk in the Bay View Woods, with a local horticulturalist.
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11:00 am
2:00 pm |
Tour and Lunch with Mike Everts, Blackbird Gardens, Petoskey. Wildflowers, asparagus, and leeks.
Kitchen Talk, All About Spring Harvest
Retreat ends, thanks to chefs, farmers. |
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