- This event has passed.
The Healing Power of Wild Plants
October 18 - October 20
Join us for a weekend retreat dedicated to the healing power of wild plants. Guests will have the opportunity to learn and interact with local, wild and abundant ingredients to be used in meals, encouraging discovery and connection with the natural bounty that surrounds us. The retreat will feature inventive meals prepared by Chef Mads Refslund, inspiring your sense of smell and taste by cooking with nature.
On Saturday, Chef Mads will be joined by forager Tama Matsuoka Wong. Together they will discuss how wild plants connect us with our environment, our health and our food. Rekindle your own sense of smell, sight and observation as you learn to dance with nature during a foraging trip with our friends at Green Thumb Organic Farm.
Our culinary-focused activities will be complemented by workshops, meditation and movement activities to provide a truly holistic wellness experience.
Danish Chef Mads Refslund, a co-founder of Noma in Copenhagen, the four-time winner of the World’s 50 Best Restaurants and two-time Michelin star recipient, has designed Shou Sugi Ban House’s extensive, hyper-seasonal culinary program. After Noma, Refslund went on to run his own Michelin-starred restaurant, MR, in Denmark, before moving to New York City where he created the menu at ACME NYC. He is also the co-author of Scraps, Wilt and Weeds: turning Wasted Food in to Plenty, which outlines his sustainable, no waste culinary philosophy.
Tama Matsuoka Wong left her career as an international securities lawyer to become a full time forager and purveyor to recognized chefs, bartenders and specialty grocers. Her company, Meadows and More, is committed to the restoration and stewardship of diverse natural landscapes, “wild farming,” delicious management of invasive exotics and the untapped flavors of our native flora. She is the author of Foraged Flavor, nominated for a James Beard Award and the co-author of Scraps, Wilt and Weeds: turning Wasted Food into Plenty with Chef Mads Refslund.