Join chef and forager Rob Handel from Heather Ridge Farm and The Bees Knees Café for a presentation discussing unique ways to utilize wild edibles of the Catskills. Many of the common weeds found in our gardens, pastures, and roadsides can add rich and vibrant flavors to everyday meals. Learn how techniques like fermentation, infusions, pickling, and more can unlock these flavors and turn “weeds” from drab to fab. The presentation will be followed with a Q&A session and samples of foods prepared using the techniques described. Tickets $15 per person. Registration required, please see below.
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.