Society of Ethnobiology Lunch Menu, Sunday, May 8

Society of Ethnobiology Lunch

(May 8, 2010)

Wild stinging nettle and oyster soup garnished with sea asparagus, common miner’s lettuce, and flavoured with grand fir oil

Fresh, wild Chinook salmon glazed with birch syrup, served with a wild, trailing blackberry glaze, wild rice, Indian celery and fuki leaf bundles, wild morel mushrooms, grilled nodding onions, and fiddleheads garnished with wild sorrel and camas flowers

Wild soapberry ice cream

Sweet woodruff sorbet

Candied sea lettuce strudel, served with wild, candy cap mushroom(Lactarius fragilis) ice cream and a red huckleberry compote

A sorrel, apple and hazelnut macaroon

Organic, Red Fife Wheat sourdough bread

We would like to thank Dr. Nancy Turner who provided the wild berries for this menu.

Menu by Sam Benedetto, Robin Jackson and Matthias Conradi

Whipping soapberries.