Okay, so it’s not what you think – the green movement in Steamboat Springs is more than just legalized pot. The edibles we are talking about are the wild and wonderful plants, flowers and shrubs growing all over Routt County.
Never are they more celebrated that at the annual Wild Edible Feast, now in it’s 21styear. The annual fundraiser for Yampatika, Steamboats’ environmental education nonprofit is a favorite with every foodie in town.
The event, which suffered a one-year hiatus, due to COVID-19, is always a sellout. Diners sit down to a mystery smorgasbord of flavors, conjured up by the best chefs in town.
On Thursday, May 27 guests are invited to join one of two sittings at Aurum Restaurant in downtown Steamboat. This year’s feast will include moose, elk, antelope and duck eggs, with seasonal staples such as wild onions, ferns and dandelion leaves. Chefs will be kept in the dark to the week’s harvest, until unusual pickings such as cattail root are delivered to the kitchen.
“Every year the produce is always a little different based on the weather,” said Joe Haines, Yampatika’s Executive Director. Tickets are on sale for two sittings, 5.00 p.m. and 8 p.m.
Local naturalist, Mary O’ Brien and Yampatika founder, Karen Vail will give a “Behind the Scenes’ mini master class in wild edibles between sittings for an additional fee.
Out of town guests, who won’t make the event can dabble in their own kitchen by signing up for Yampatika’s virtual master class; ‘Dig In, Cooking with Wild Edibles.’