Chefs Eric Bartle (@wildernesshunter) & Jason French
Join us at Elder Hall for our inaugural Foraged seminar & luncheon, featuring Chef Eric
Bartle (previously of Higgins’ Restaurant; more recently of Woodlawn Coffee & Pastry).
You may know Eric more intimately through his foraging exploits pictured on instagram
(@wildernesshunter). We’re so excited that he’ll be joining us for the first of a quarterly
gathering series focused on seasonal wild edibles of the Pacific Northwest. From
mustards to miner’s lettuce, nettles & sorrel, morel mushrooms, fiddleheads, fir tips and
elderflowers; Spring in Oregon is a cornucopia of new growth. It’s a time of rebirth and
an opportunity to celebrate the unique place we live by appreciating all that grows and
lives around us. Chef Eric will share exclusive insights into the region’s bounty,
techniques for identifying & harvesting, and methods of cooking & preserving our local
wild edibles. Eric & Chef Jason French of Elder Hall (and Ned Ludd) will collaborate on
a 3 course, family-style luncheon showcasing some the event’s delicious subject
matter. Saturday, April 4th, 10 am to 2 pm. $125 includes food, wine & non-alcoholic
beverages. Reserve your seats by emailing firstname.lastname@example.org (please include your
Shoot Food Like a Pro
food styling and photography
with Stuart Mullenberg and Ashley Marti.
Join professional photographer Stuart Mullenberg and food stylist Ashley Marti of the
popular blog, Local Haven for a 2 day workshop held at Elder Hall, April 18th & 19th,
9-3 with an hour lunch break.
You will learn as Stu and Ashley walk you through the fundamentals of working with
artificial light and natural light scenarios. They will talk about each step of the process
from beginning to end. Including, some of their favorite equipment to work with and the
basics for what is needed to get started. The course will cover light introduction as well
as some basic photo principles and camera settings, and how they apply to the finished
product. The workshop will include storytelling through styling, and how to incorporate props,
dimension and texture to your photos. Listen as they walk through the technical and
creative process of food photography and food styling. This hands-on workshop will give
you the opportunity to get behind the camera practicing the fundamentals of light. And in
front of the camera working with a selection of props and ingredients to create a story
through food and design. Please bring a camera and an apron if you have them.
Saturday and Sunday, April 18th and 19th, 9 am to 3 pm. $400 Price includes coffee,
tea and snacks in the morning and lunch in the afternoon.Reserve your seats by
emailing email@example.com (please include your phone number). Limited to 12
The Art of Cheesemaking at Home
Saturday, April 25th, 9-1 $80
Want the basic tools and techniques to make cheese at home? Whether you are a first
timer or have some cheese under your belt, this class is for you. Sarah Marcus of Briar
Rose Creamery joins us for this introduction Kitchen Workshop to broaden your love of
cheese! You’ll learn the techniques needed to produce fresh cheese and get the basics
of what it takes to make your own aged cheeses. In the class you will make fresh
chèvre and feta as well as nosh on all kinds of cheeses. At the end of the class we’ll
break bread with Chef Jason French and share a lunch inspired by and incorporating
Sarah’s cheeses. Reserve your seats by emailing firstname.lastname@example.org
(please include your phone number).
Limited to 12 seats.