Ontario Foraging, Foraging, Wild edibles, Wild Mushrooms, Stratford restaurants, oyster mushrooms, morels

Scenes from our June 30th Forage & Feast

2018 Forage and Feast Events

Tickets can be purchased using Paypal or Interac email money transfers. Gift cards for these events are now available online.

September 29th Forage and Feast


We're reaching the pinnacle of the mushroom season that will be reflected in our wild lunch menu of edible fungi and plants. But not before we hike beautiful trails only fifteen minutes from Stratford. We'll collect assorted wild mushrooms such as Blewits (they're really blue), Pear Shaped Puffballs, Honey Mushrooms and more. After working up an appetite we'll return to Stratford Tea Leaves for a lunch hosted by renowned tea sommelier Karen Hartwick. This four course meal includes Truffle Gouda from Mountain Oak Cheese, Wild Watercress Soup, Wild Mushroom and Asparagus Pasta, , locally brewed craft beer from Black Swan Brewery and wines from Niagara. Dessert will be provided by Stratford's Black Angus Bakery.

October 20th


The leaves have all but gone while the air has a crispness to it that provides ideal conditions to the mushrooms of Autumn. Late October is a perfect time to forage as the trails will render wild fungi such as Velvet Foot (pictured here), Pear Shaped Puffballs as well as the meaty Fall Oysters. We'll collect these along with wild ginger and wild leek bulbs before returning to Stratford Tea Leaves where a hearty four course meal awaits us. The menu begins with Truffle Gouda from Mountain Oak Cheese accompanied with baskets of fresh baguettes from The Downie Street Bakehouse. A light wild leek bulb soup is next on the agenda followed by the main course, Mushroom Bourguignon. Dessert will be provided by The Black Angus Bakery while beverages will include craft beer from Black Swan Brewery and wines from Niagara. An Autumn afternoon can't get better than this.

November 3rd Forage and Feast


Late Autumn fungi dominate the menu along with hearty plants that stir our culinary imagination. We'll meet mid-morning and take to trails only 20 minutes from Stratford to collect mushrooms such as Fall Oysters, Velvet Foots and Fawn mushrooms along with wild watercress and wild ginger root. Meanwhile, a tantalizing lunch awaits us that includes Award Winning Farmstead GOLD Gouda from Mountainoak Cheese, baguettes from The Little Green Grocery and vegan-friendly creme of wild mushroom soup from Puck's Plenty. Our main course features a wild mushroom pasta enveloped with a creamy goat cheese sauce hinted with fresh thyme.

A choice of three pies will be featured from Stratford's Black Angus Bakery. All of this topped off with locally brewed craft beer from Black Swan Brewery as well as wines from Niagara.

Find out why Marriot International and Travel and Leisure Magazine listed
Puck's Plenty Forage and Feast series as one of the best
food foraging spots . . . in the world.

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