Prepare for the spring flush of wild edible greens with chef and forager Rob Handel from Heather Ridge Farm and The Bees Knees Café in Preston Hollow. In his presentation Rob will highlight some of the wild edible greens common in the Catskills and how to identify them. Possible lookalikes, other identification resources, and simple ways to utilize them will be discussed. The presentation will be followed with a Q&A session and samples of foods prepared with some of the greens mentioned. Tickets $15 per person. Registration required, click here.
Another presentation elaborating on unique ways to cook with wild foods is scheduled for April 20th and will build on the information presented in this presentation. Be sure to check out all the Catskill Cuisine events throughout the year. CatskillCenter.org/events
ABOUT CHEF ROB HANDEL
Rob Handel has been cooking since his grandmother first set him to cracking eggs and peeling potatoes in her Catskills resort kitchen as a child. Since then he has broadened his culinary horizons through research and travel, as well as periods of formal study in biology, chemistry, and culinary arts. Rob is currently the executive chef at The Bees Knees Café at Heather Ridge Farm, where he crafts both classic dishes and unique preparations pairing the meat and poultry raised on the farm with local produce, cheeses, dairy, and foraged goods. While not in the kitchen, Rob can be found in the woods foraging mushrooms and wild foods, or tending to his own small home farm.