Alaska! Wild Food Camp July 31st- August 3rd (SOLD OUT!)

Hesketh Island is a remote, rocky outcropping in Kachemak Bay near Homer, Alaska. It’s a stunning setting, surrounded by fantastical rock formations and rich marine life. From here, we’ll learn about the local ecosystem by kayak, and pick wild berries and greens while hiking through the nearby forests. At Wild Food Camp you’ll learn to break down whole fish and use the eggs and collars, as well as brine and smoke fillets.  We’ll make compotes, jams and cordials (for cocktails and mocktails) with foraged berries and delicious savory dishes with wild mushrooms.

Join Food Writer and Chef Maria Finn and Outdoor guide and principal at True North Kayak Adventures Alison O’Hara, as they show you their favorite food-centric adventures in this spectacular setting.

Homebase will be the Smokey Bay Chalet, a gorgeous house with an open kitchen and wrap-around deck with views of Augustine volcano. There’s also a sauna that sits over a stream at the edge of the beach.

Cost includes all activities, meals, beverages, and transportation to and from the island. Not included is travel to Homer, Alaska, and accommodations before or after camp.

To see photos from last year's camp: https://www.floraandfungiadventures.com/portfolio-2

Day One

Check in to True North Kayak on the Homer Spit.

Water taxi to Grewingk Glacier Lake Trail. Hike to glacial lake.

Water taxi to oyster farm and get local oysters and mussels from floating “farmstand” and learn about aquaculture in Kachemak Bay.

Workshop: Learn how to break down an entire wild sockeye salmon. We’ll make the eggs into ikura, and make stock from the head and bones for chowder. We’ll brine the bellies and collars to smoke and freeze fillets to later make into sashimi. Other fillets we'll put onto cedar planks for dinner.

Evening- welcome sparkling wine with oysters. Everyone will learn how to open oysters – or perfect their technique.

Dinner – Cedar planked wild sockeye salmon with stinging nettle risotto, farmer’s market salad, and dashi braised Tokyo turnips.

Dessert: Wild raspberry trifle 

Day Two

Coffee & Tea

Breakfast of oat & chia seed pancakes with wild berry compote and peony infused local honey, bacon and yogurt and granola, yogurt, fruit 

Learn about seaweed forage on the beach of Hesketh Island

Sea kayak around Yukon Island to learn about local wildlife, the indigenous cultures of the region and kelp forests. 

Beach lunch- Flaming mussels on the beach with fire-toasted sourdough bread and kombu/shiitake jam with ricotta cheese. Roasted fennel, arugula, shaved apple, and sunflower salad.

Afternoon Workshops (Optional)

Smoke salmon bellies and collars.

Hands-on seaweed pasta making.

Dinner:

Smoked salmon rillette puffed pastries

Dinner local spot prawns with seaweed pasta

Dessert: 

Day Three

Coffee and Tea

Breakfast of Smoked Salmon Benedict with roasted potatoes and fruit salad

Hike Grace Ridge and forage wild mushrooms and berries. (Note, this is not a loop hike, so people can turn around when they feel like it or do the full hike). It’s uphill to start but the views are well worth it.

Eat lunch on the hike.

Return to Hesketh for berry galette-making class - (led by Kate)

Wild-crafted cocktail workshop - DIY bitters (Led by Maria) 

Dinner:

Starter – salmon sashimi and brined ikura with sushi rice and flash-fried wild nori

Halibut with wild mushroom and onion ragout, charred broccolini, pistachio, lemon, herb and farro salad

farmer’s market salad

Wildberry galette with fresh whipped cream.

Day Four

10am Brunch: Sourdough toast bar of infused butters and rillettes, jams, avocado and pasture-raised eggs.

12:00 boat back to Homer, Alaska