Volunteers sought for Green Up Day; Weathersfield Inn kicks off wild culinary weekends


Green Up Day Saturday, May 3


Last year’s Green Up Day’s crew heading out

With spring comes an unwelcome sign — the trash and detritus that had been buried under the long winter’s snows. The town of Chester and the Chester Conservation Committee are coordinating local Green Up Day efforts, asking volunteers to help pick up large loads of trash. A dumpster will be placed at the Town Garage off of Depot Street for the May 3 event.

Volunteers are encouraged to green up roadways in their area anytime this spring. Green Up bags will be available the week of April 28 at the Chester Town Hall, Chester, Andover Elementary School and the Chester Hardware store. The dumpster will be at the Town Garage by April 30.

The goal is to keep our roadways clean and green. The CCC urges volunteers to remember to “be safe out there.”

More information is available at the Green Up Vermont website at www.greenupvermont.org/index.php or by emailing Frank Kelley at fjmkelley@gmail.com.

Nova Kim lead a field trip at the 7th International Workshop on Edible Mycorrhizal Mushrooms in Guatemala. Les Hook photos.

Nova Kim leads a field trip at the 7th International Workshop on edible mycorrhizal mushrooms in Guatemala. Les Hook photos.

Culinary weekends kick off at Inn at Weathersfield

Join wild food experts and educators Nova Kim and Les Hook at a Wild Edibles Culinary Weekend Adventure, Saturday and Sunday May 3 through 4 at the Inn at Weathersfield, 1342 Highway 106, in Perkinsville. Classes takes place from 10 a.m. to 1 p.m. with dinner at 6 p.m. on Saturday. In this workshop and field trip, open to both inn guests and commuters, students learn to identify and enjoy wild foods for culinary purposes.

Nova Kim and Les Hook will take participants into the inn’s fields and woods to collect what nature is offering. That evening, Executive Chef Jean-Luc Matécat will prepare a menu featuring the wild spring edibles to be enjoyed by participants in the private wine cellar with the presenters. The menu will also be available as the tasting menu in the restaurant Saturday and Sunday evenings, May 3 and 4.

Red asparagus or itadori. Photo by Nova Kim.

Red asparagus or itadori. Photo by Nova Kim.

The May 3 weekend package fee is $599 for a couple or $399 for a single, and the class fee with the wild edibles dinner for commuters is $199. The package includes the class, Saturday night lodging, Saturday dinner with the presenters and Sunday breakfast. Those wishing to arrive Friday will receive 20 percent off their Friday night stay.

The complete 2014 Culinary Weekend series highlights Vermont and New England’s seasonal farm offerings. The schedule includes:

  • June 7, Culinary Herbs with Massachusetts cookbook author Betsy Williams;
  • July 12, Farm-to-Table with Vermont cookbook author Tracey Medeiros;
  • Aug. 2, Pit Roasting with Executive Chef Matécat;
  • Sept. 13, Apples and Cider with New Hampshire cookbook author Ben Watson;
  • Oct. 25, Food Preservation with Vermont cookbook author Andrea Chesman; and
  • Dec. 6, Colonial Cocktails with Vermont author and food writer Corin Hirsch, of Seven Days news magazine. There are no classes in November.

Registration details can be found at www.weathersfieldinn.com/hidden-kitchen. To learn more, call 802-263-9217, or book online at www.weathersfieldinn.com, or email stay@weathersfieldinn.com.

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About the Author: This item was edited from one or more press releases submitted to The Chester Telegraph.

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