Sourdough Breadmaking & Foraging for Ramps with Sarah Owens | May 2017
We were so excited that Sarah Owens (James Beard Award winning Author, NYBG Horticulturist, and owner of BK17 Bakery) returned to the Riverbend to lead this special class - it was a success! We ate out-of-this-world food, learned how to forage for ramps and to cook our finds, and enjoyed the Riverbend air and views.
We kicked off the weekend Friday evening with the talents of Jess, our very own Mixologist, who crafted tasty cocktails for us to sip at the historic homestead. Saturday morning Chef Ian treated us to an amazing breakfast feast (hello savory quiche and homemade yogurt with honey from our very own Riverbend bees!).
After breakfast we got busy. Sarah led our group on a foraging excursion on our woodland property. We all became ramp experts and gathered enough foraged ramps to prepare food for our weekend menu. We also found other culinary treats - morel mushrooms, fiddleheads, need we say more? We all enjoyed getting our hands dirty and breathing the fresh air! Once we returned from our foraging expedition, we put our ramps to work and made pickled ramps, a savory sourdough bread, ramp salt, and a rich ramp pesto. And of course, as we were busy making tasty creations, Chef Ian Boyle was crafting lunch and a chef's tasting with wine pairing for dinner.