Hungry? Tama Matsuoka Wong Explains How to Forage and Prepare Food From You Own Back Yard
April 15, 2013
Delicious edible plants can be found growing everywhere. It's a question of recognizing them and knowing how to prepare them to highlight their unique tastes and textures.
That's the journey Tama Matsuoka Wong takes in a discussion of her new book Foraged Flavoron Thursday, April 25, 2013, at 6:30 p.m. at the Central Library, 14 W. 10th St.
Wong is the forager for Daniel, the New York flagship restaurant of renowned chef Daniel Boulud. In Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, she and co-author Eddy Leroux (Daniel's chef de cuisine) set the bar high.
First, they have carefully selected only the wild plants that are worth seeking out for their fabulous flavors. Second, after much taste-testing, they have figured out the best way to prepare each ingredient - a key in getting to know these exciting new foods.
In Foraged Flavor they reveal their 71 favorite plants, which are easy to identify and can be harvested sustainably across the country (including at farmers' markets for those without access to nearby fields and forests).
Tama Matsuoka Wong is a graduate of Harvard Law School and practiced corporate law in Hong Kong, Tokyo, and New York. She has been named New Jersey Forest Service Steward of the Year and works with conservation groups to map wild plants and their ecological behavior.
The event is co-sponsored by Cultivate Kansas City and K-State Libraries.
Admission is free. A 6 p.m. reception precedes the event. RSVP at kclibrary.org or call 816.701.3407. Free parking is available at the Library District Parking Garage at 10th & Baltimore.