Course: Wild flavors from nature

🌿 In this course you will taste wild plants, mushrooms and processed products from Trøndelag's nature. We will take a closer look at how the raw materials are collected, what you should be aware of, and how they can be used in food and drink🍄

The course focuses on processing methods you can do yourself at home: drying, pickling, preserving, infusions, etc. You will be inspired to use wild ingredients in Nordic-inspired restaurant food at home - for example in mocktails, syrup, vinegar, oil, mushroom mayonnaise, snacks, cheese accessories and small finger dishes🍽️

You will get to taste several products and learn how to put together simple, tasty dishes with the ingredients. Recipes will be shared✨

About the course leader:
Jim-André Stene runs Trøndelag Sankeri, a food producer and supplier of wild raw materials and processed products from Trøndelag nature. 🌲 Sankeriet supplies chefs, restaurants, food producers and others who want wild, local flavors with a distinct character.

In addition, Jim-André holds courses and tastings where he imparts knowledge about harvesting, safe use and how the raw materials can be preserved through processing.

The work has received national attention, including through nomination for the 2022 Food Award 🏆, nomination for Local Food Entrepreneur of the Year 2024, the book Soppsankeboka – de 100 beste matsoppene våre 📖 and the film documentary Ugress, which will premiere in 2027. 🎬