Chef Kathryn Yeomans offers her version of a local Douglas Fir Snow Cone favorite to her dinner guests at one of her pop up restaurant events.
Kathryn Yeomans
Food.Farmer.Earth Newsletter: Wild and Cultivated Mushrooms
This week on Food.Farmer.Earth: Chef Kathryn Yeomans of The Farmer’s Feast demonstrates how to make a succulent wild and cultivated mushroom dish with fresh salmon to deeply satisfy all earthly pleasures. A visit to The Mushroomery where they grow wild and cultivated organic mushrooms. Dusin Olsen of The Mushroomery shares tips on growing backyard mushrooms, The Weekly Roundup, and more…
Salmon En Papillote with Wild Mushrooms
Chef Kathryn Yeomans of The Farmer’s Feast demonstrates how to make a succulent wild and cultivated mushroom dish with fresh salmon to deeply satisfy all earthly pleasures.
Coming Next: Wild and Cultivated Mushrooms
Preview: Chef Kathryn Yeomans makes a mushroom and salmon en papillote. We visit a certified organic wild mushroom farm in Oregon., and more…
Food.Farmer.Earth Newsletter: Pop-Up Restaurant
Chef Kathryn Yeomans of The Farmer’s Feast demonstrates how to make a creamy risotto rice dish. A behind-the-scenes look at a popup restaurant event. The Weekly Round-up of interesting content from around the web, and more.
The Chef, The Farmer, and the Pop-Up Restaurant
Join us at a pop-up restaurant where the chef combines forces with the farmer at a local restaurant for one night to a reserved audience.
