SATURDAY, AUGUST 29, 2015
Maven’s Haven and Amy’s Whole Food Creations Presents:
A GARDEN TO TABLE FEAST:
A CELEBRATION OF THE SEASON SERVED RIGHT IN THE GARDEN AT MAVEN’S HAVEN IN LUCILE IDAHO
Indulge in Multiple Courses Inspired by the Bounty of the Garden.
Guests will get to "pick" their own appetizers and savor the flavors of nature.
An interactive eating experience that will please your palate and soul.
Over Night Accommodation’s Are Available By Request and A Light Sunday Brunch Will Be Offered
Wild Food Feasting 2015
Chef in the Wild & From the Forest come together to bring you
A special wild food harvest and feast
May 16th and 17th
At Mavens’ Haven on the Salmon River at Lucile, Idaho
From 9:00 A.M. (Mountain Standard Time) Saturday morning to 4:00 P.M. Sunday Afternoon
Cost ~ $175 per person (does not include lodging)
Each attendee will receive a complimentary copy of Randy’s newly released book “Chef in the Wild” and Darcy’s book “The Rocky Mountain Wild Food’s Cookbook”
Who we are ~
Chef Randy is a man of dual passions. Cooking and nature. As Chef King has cooked for over 17 years in professional kitchens – everything from frog legs at Gary Dankos to Chicken Parm in huge hotels. As a chef, King gathered a reputation for his wild game preparations. It is wild food that truly inspires Chef Randy. He lives to hunt, fish and gather nature’s bounty. www.chefrandyking.com
King is a dedicated father of three boys, a husband who gets in trouble for having “dead things” on the counter top, and an Outdoor and Food writer. King has been published in Outdoor Life, Cooking Wild, Restaurants and Institutions and many others. Chef Randy is also a columnist for Northwest Sportsman Magazine. His first Book "Chef in the Wild" is currently in the hands of a publisher.
When not out in the woods, King can be found behind a stove, making a mess.
Darcy Williamson is an herbalist and wild food author. Her books include How to Prepare Common Wild Foods, Wild Foods of the Desert, The Rocky Mountain Wild Food’s Cookbook, Cooking with Spirit, Native American Food and Fact (with Lisa Railsback), and Wild Wines. Her cooking has been featured in Gourmet Magazine, Food & Wine Magazine and most recently Edible Idaho South.
Raised in McCall, Idaho, Darcy began grazing the forests at an early age, often leaving home for a day or two to “live off the land”. This early occupation became a life-long passion. For over 40 years Darcy has taught students and apprentices how to find and prepare the wild edible and medicinal plants found in their own backyards and surrounding forests.
What we’ll do ~
Most guests will arrive in the area Friday evening to get settled in and ready for an early start Saturday morning. Breakfast will be served at the main Mavens’ Haven kitchen between 8:00 a.m. – 9:00 a.m. At 10:00 we head for the forest to harvest fresh wild food for our weekend meals.
A hot field lunch will be prepared for our noontime break, using some of the morning’s harvest. We will return to Mavens’ Haven around 5:00 p.m. Guests may sit and relax with a glass of wine and hors d'oeuvres, or don an apron and assist as a sous chefs. There should also be plenty of time to freshen up before dinner.
An elegant wild harvest candlelight dinner will be served at 7:30 p.m.
The sauna will be hot for those who wish to relax and steam away the miles of the day. There will also be time to relax and visit around the fire pit. Or perhaps one would prefer a fast game of pickleball on our regulation-size court?
Sunday begins with a wild harvested breakfast at 8:00 a.m. We will leave at 10:00 for our food foraging adventure. A hot field lunch will again be provided. After an afternoon of harvesting, we will head back to Mavens’ Haven. The day’s harvest will be divided among participants and we will say our good-byes around 4:00 p.m.
Throughout your stay at Mavens’ Haven, coffee, tea and snacks will be available in the main kitchen.
What to Bring ~
Bring a notebook and pen, personal care items, a warm jacket, a rain jacket or poncho, good hiking shoes or boots, a pair of dry shoes, extra socks and some nice, comfortable clothes for the candlelight dinner. A swimsuit or wrap might also be included if you plan for a sauna. We do, however, have plenty of large sauna towels available if you don’t bring a swimsuit.
LODGING
SHEEP WAGONS @ MAVENS’ HAVEN
CONTACT ME FOR AVAILABILITY AT 208-634-8701
$50 per night, two night minimum. With Wood Stove and Solar Lantern Lights, Chamber Pots and Compost Loos. The sauna will be hot and available at the main Mavens' Haven quarters both Friday and Saturday nights.
Your wood stove will be lit and banked for the night by one of the Mavens’ Haven apprentices.
Your accommodations will be warm and cozy throughout the day and night.
For reservations or to check on availability Phone (208) 634-8701 or (208) 628-3973
OTHER LODGING OPTIONS:
LUCILE GUEST HOUSE ~ located a short walking distance from Mavens' Haven (Fully Equipped
Kitchen and Dining room for your use - Satellite TV, bathrooms, hot showers).
Front bedroom with Queen and sofa: $70.00 per night
Rear bedroom with full bed: $60.00 per night
Bunk room: Three single beds (Two are in bunk bed configuration) $25.00 per bed per night
Upstairs bedroom: Two full size beds, $40.00 per bed per night
For reservations or to check on availability Phone (208) 628-3254
STEELHEAD INN Located approximately three miles north of Mavens’ Haven along Highway 95
overlooking the Maynard Hole on the Salmon River in Lucile, Idaho, the Steelhead Inn delivers
spacious, clean rooms whose true beauty comes from the loving care and atmosphere created by new owners Kenn and Nancy Brown. For rates, reservations or to check on availability
Phone (208) 628-4279 http://www.steelheadinn.com/
There are also numerous free camping areas along the Salmon River between Riggins and
Lucile, as well as between Lucile and Slate Creek. There is trailer camping in Riggins
(Riverfront Gardens and RV Park 208-628-3777) (Riverside RV Park 208-628-2698).
Directions:
There is availability for 10 guests. Cost for the event is $175 per person
Includes meals and foraging
All times for this event are Mountain Standard Time
PHOTOS: Randy King preparing a field lunch; harvesting wild greens for dinner; some of our wild food harvest; dinner is served; Darcy.
A Valentine Weekend Escape!
Mavens’ Haven in Lucile, Idaho!
February 13 ~ 15, 2015!
$295 Couple!
Gourmet Cuisine by Darcy Williamson!
Playtime with Renée Silvus!
Celebrate Valentine’s Weekend with an elegant and romantic stay on the Salmon River. You may wish to snuggle into a sheep wagon and nap all weekend. You may join us for any of the following~!
*Partner Thai Massage!
*Movies !
*Lunches on Buffet !
*Posh Saturday Dinner !
*Parlor Games!
!
Breakfast to order served in your sheep wagon.! Private Sauna with your Sweetie.!
Weekend includes two night’s lodging, meals, herbal horehound beer, and activities. ! Sunday night may be added on for $50. !
Lodging and facility details at mavenshavenidaho.com.
PHOTOS: Mavens' Haven Valentines/President's Day weeknd; breakfast served in you accommodations; sauna; lunch buffet; elegant evening meals.
March 6 ~ 8, 2015!
presented by Herbalist and Author Darcy Williamson
Your liver is one of your body’s busiest organs. Among its many jobs are to produce bile for digesting fats, cleanse the blood of toxic substances such as environmental toxins, alcohol and prescription drugs, and turn stored sugar into usable sugar when the body’s glucose level dips below normal.!
Cleansing the liver helps it produce better, more efficient bile. That helps your body flush toxins and break down fat more effectively. It also makes more energy-giving nutrients available to your body and reduces strain on your digestive and immune systems. Your elimination improves, and your colon is relieved of unnecessary burdens.
This three-day cleanse will feature liver-cleansing super foods, herbal preparations, and sauna therapy. You can also expect art projects, movies, and just relaxing.!
Fee includes lodging Friday and Saturday nights, all meals, and program. Sunday night lodging may be added on. !
Lodging, facility details, and What to Expect at mavenshavenidaho.com.!
PHOTOS: Liver Cleansing Foods; art project, painted silk scarves; some of the accommodations ~ sheep wagon glamping, or in-house rooms; sauna.
(Three days of Harvesting, Preparing and Savoring). With Darcy Williamson
Author of The Rocky Mountain Wild Foods Cookbook, How to Prepare Common Wild Foods, Cooking with Spirit, Native American Food and Fact (with co-author Lisa Railsback), Wild Wines and Wild Foods of the Desert.
It’s springtime, the beginning of wild culinary abundance. Seasonal treats lay at our feet, our appetites are whetted ~ let’s turn this wild food harvest into gourmet meals!
May 22nd.
11:00 A.M. Mountain Standard Time Arrival. ~ You will be taken to your assigned quarters to get settled in before lunch. Lunch will be at noon, so that we will be well nourished before we head off into the forest to identify and harvest foods for our evening meal.
***
1:00 P.M. to 5:30 P.M. ~ After harvesting we will return at 5:30 to begin dinner preparation. Our harvested treasures will be carefully sorted (by me, to make certain all is edible!) and we will determine how best to prepare each for our meal. Elk or Buffalo burgers will be grilled on the barbeque to supplement our meal.
6:30 P.M. ~ Our group will have prepared our wild harvested feast. We must now sit and dine, sip wine or herbal beer and talk about the adventures of the day.
8:00 – 10:00 P.M. ~ The sauna will be hot for those who wish to relax and steam away the miles of the day. There will also be time to relax and visit around the fire pit. Or perhaps one would prefer a fast game of pickleball on our regulation-size court?
May 23rd.
8:00 A.M. – 9:00 A.M. ~ Yoga with Rose (for those who wish to participate).
9:00 A.M. Breakfast at Mavens’ Haven kitchen.
10:00 AM. ~ We head for the forest for a day of gathering and sampling of wild cuisine. A field kitchen will be set up for our wilderness lunch, so we’d better find something tasty!
5:00 P.M. ~ We return to the Haven with our bags of wild harvest. Again we will work together to prepare our Wild Food Fest from that which we gathered.
6:30 P.M. ~ It is time to enjoy our meal over wine or herbal beer and conversation. I am certain we will have much to talk about. Wild Salmon will have been grilled on the barbeque to supplement our meal.
May 24th.
9:00 A. M. ~ Breakfast at Mavens’ Haven kitchen.
10:00 A.M. ~ This will be our final foray into the forest. By now guests should know some wild food basics. We will glean and clean our harvest in the field and again cook our lunch in the field kitchen.
3:00 P.M. ~ We will return to Mavens’ Haven to divvy up what wild foods we have not consumed and say our farewells.
There is availability for 8 guests. Cost for the event is $450 per person. Includes meals plus “off the grid”, but comfortable lodging. All times for this event are Mountain Standard Time
PHOTOS: Mushroom harvest first day of Wild Food Fest; field lunch of elk steak and morel mushrooms; wild greens collected for our evening meal; wild food dinner at Mavens' Haven; one of our cute, comfy accommodations.
