Wild Food Forage for Chefs and Restaurateurs

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For Chefs and Restaurateurs

Get your staff outdoors to explore the wild, natural foods of the forest floor in the Foothills eco-region of Southern Alberta!
Enhance your team dynamics on a unique day of outdoor exploration.

Then, get into the kitchen for some play and creativity, as you experiment with cooking the freshly harvested plants. Discover new flavours while creating new dishes!

On this wild forage for chefs and restaurateurs, you and your staff will:

  • Learn to identify a handful of safe, abundant, edible plants.
  • Learn to harvest sustainably and with reciprocity
  • Gain experience cooking wild foods
  • Discover amazing things about our wild Alberta nature

Location: Private land in the Millarville area. Kitchen and dining space available.
Price: $950 for a group of up to 10 people (or $95 per person).

Price includes: The host fee; for land use, kitchen use, set up and clean up. Our experienced, wild food educator and outdoor guide. The provision of a handful of complementary foods to enhance the meal, plus guidance in prepping certain plants.

Minimum group size 6. Prices may vary, depending on host location. .
Availability: Late-May to mid-September  -  Time: 9:00 am to 3:00 pm

*Contact info@full-circle-adventures.com to book a date for your team’s foraging adventure.

For Chefs and Restaurateurs

“I met Julie Walker in 2011 when we collaborated on the first SAIT Chef’s forage. It was an incredible experience that has led to a great relationship of taking Sait Chefs and students out every year. Julie has such compassion and knowledge of the edible and medicinal plants of Southern Alberta while also grounding us in the traditions of the First Nations. Understanding our role in the food system and learning what true sustainability is through respecting the land is always a big awakening on each forage. What started out as an activity for the chefs to get out into nature and forage a few plants has turned into THE most favorite day we look forward to every year.”

Andrew Hewson

CCC Chef Instructor, School of Hospitality and Tourism

A forage adventure with Instructor Chef Andrew Hewson of SAIT's school of Hospitality & Tourism.

Dalia and her team at the COUP had a great day exploring new foods.

An outing with Matthew Widmer and Keith Robertson of Wild Life Distillery. Try their Wild, Alberta Gin!

An outing with Chef Brittany Swan from Eau Claire Distillery

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