Wild Foods of the West: A Local, Traditional Feast
Margaret Mathewson served a traditional native
American dinner for a small group at a Slow Food Corvallis member’s home on May 19, 2010. Guests had the opportunity to help with the meal preparation by tending the fire, and finishing the acorn pudding by adding heated rocks to the waterproof basket to boil it.
Chef Margaret provided slides and a commentary on the menu and preparation methods. The lucky participants enjoyed an educational evening and a meal one would not often encounter:
wild green saladOregon “escargot” (Les Limaces; subject to availability)