Wild Edibles of Late Spring

Interested in learning how to forage and prepare wild edibles? Join Chef Richard Witting of Firefly Catering to identify and harvest wild edibles in the fields and forests on and near Shelburne Farms; then learn ways to prepare and and preserve these once you get them home. 

Richard Witting

Richard’s culinary experience spans the continent: he grew up in Vermont and has worked in the restaurant industry on the West Coast in Portland, OR and San Francisco, CA. You’ll know his work locally, too, as his resumé includes Opaline, Duino Duende, Arts Riot, Dish Catering, Blue Cat, El Cortijo, Magnolia, and Dobra Teahouse. Currently, Richard is the chef owner of Firefly Catering and the event manager for Chef Frank Pace's catering company. Additionally, he is power behind Isole Dinner Club, a Burlington-based dinner club exploring different cultures and eras through the fusion of art, performance, food, and libations. A self-described food anthropologist, Richard studies the ethnohistory of food and has been foraging, cooking, and selling wild edibles since 2001. Read more about Richard in Seven Days: September 2016 and November 2016.