Shellfish Forage and a Feast
LEARN TO DIG CLAMS & SHUCK OYSTERS + GOURMET MEAL ON THE BEACH
HOOD CANAL, WASHINGTON | ALL AGES WELCOME
Friday April 8 | 2pm - 7pm | $195
Please register one person at a time with associated email address. Thanks!
Wildkind Academy welcomes guest instructor Bruce McGlenn with Human Nature Hunting as we head to the tide flats of Hood Canal for an intimate experience foraging and eating wild shellfish in this half-day course. Learn where, when and how to identify and dig manila clams and gather oysters, how to prepare your catch (shuck oysters), and enjoy a gourmet meal from your own freshly foraged shellfish prepared by a professional chef. Take home fresh clams and oysters for your family and friends. Leave with the knowledge and confidence to forage and prepare shellfish on your next outing, and a greater awareness of our connection to the land.
Included With Course
Group shellfishing license for the day (you do not need to purchase a license for this course but you will need one to forage in the future)
Personal instruction on how and where to find and identify manila clams and oysters, and other clams
Oyster shucking lessons
All necessary tools for use during the course: rake, oyster knife, net, bucket, and clam gauge
Overview of the rules and regulations
Health and safety considerations
Gourmet meal on-site prepared by a chef: steamed clams, raw & pan-fried oysters, seasonal/foraged greens, etc.
Class is limited to 16 participants. If you have any questions feel free to email [email protected]
ABOUT YOUR INSTRUCTOR
Bruce is a third-generation shellfish forager in the state of Washington. His folks, who incorporated him into their fishing and foraging trips from the beginning, are the ones to thank for his love and connection to the Salish Sea. During family salmon fishing trips to Pillar Point in the Strait of Juan de Fuca, Bruce's grandmother, Harriet (while not busy teaching him and his brother and sister to play cribbage) would accompany him on the beach at low tide when he was too young yet to fish all day with the adults. Countless hours of looking under rocks and observing the complex life in tide pools etched into his psyche two ideas. One, nature is awesome; and two, everything is connected. Give him a chance to show you the wonders of the intertidal zone and you won't be disappointed. You may be surprised how good it feels to tap into your inner hunter/gatherer...
ABOUT YOUR CHEF
Marcus grew up in the Pacific Northwest and often spent summers with farm and family in North Carolina. Foraging, fishing, farm life and hunting have all been integral from the beginning - starting early with family foraging trips to earn his allowance. His cooking skill comes from both his mother and collaborating with other chefs, his knife skills come from a traditionally trained sushi chef, but Marcus’ love for the meal comes from connecting the rich cultural flavors living abroad in Japan, Taiwan, Indonesia, and Europe. Marcus has owned and operated two successful restaurants, but his favorite kitchen has always been in the backcountry. Cooking after a successful day and utilizing the limited available resources guides his creativity in turning a meal into an even finer cuisine with sometimes unexpected combinations that strengthen the connections between those sitting around the fire.
CLAMMING AND CONSERVATION
We live in a unique place to be able to collect and enjoy such a bounty of seafood, right in our back yard. Clams and oysters (bivalves) are considered by some a superfood with their high levels of vitamins and minerals. These nutrient-rich mollusks are also a vital part of our ecosystem with their efficient filter feeding. This course will introduce you to an area abundant with life that spends a good portion of the time underwater, called the intertidal zone.
One way to protect our natural resources is to experience them firsthand and show gratitude for our amazing biodiversity. Realizing the joy of eating wild shellfish foraged by our own hands moments earlier is a wonderful reminder that everything is connected and we are stewards of this great land.