Please note: This page contains program information for a festival that has already taken place. Information about the 2014 festival program will be added as details are finalized.
Friday Evening Opening Event: The Wild Table
People who work with Connie Green say the most wonderful things about her. She’s a “delight,” a “treasure,” a “fierce advocate” for the highest quality in both harvesting methods and what is harvested. Her company, Wine Forest Wild Foods, was a Good Foods Award Winner in 2012, and her award winning book, The Wild Table, provides the perfect theme for the 2013 festival. Truffles are the ultimate foraged foods in places they still grow wild as our native Oregon truffles do, and the way they are harvested has everything to do with their quality and ripeness. Read her story here.
We feel so fortunate that Connie is a fan of our beautiful native Oregon truffles, and that she will be joining us this year as our special guest for the entire festival weekend. Connie will join another passionate forager and Oregon truffle fan, Chef Robin Jackson of Sooke Harbour House in British Columbia. Robin is particularly knowledgeable about wild regional mushrooms, and many of his menus highlight dozens of varieties of fungi throughout the year. He brings another dimension to an already well-established philosophy of local, seasonal , organic, and wild foods at Sooke Harbour House.
After foraging together for Oregon truffles and other seasonal wild harvested foods, these two will bring the forest to the table in our opening night event as we begin our weekend exploration of The Wild Table.
"My first Oregon Truffle Festival left me feeling spoiled rotten and filled with wonder. Inhaling the aroma of the magical pineapple-scented Oregon Black truffles has been one of the great joys of my thirty three years with wild gourmet foods, and getting reacquainted with ripe seductive Oregon whites was a such a pleasure. To then look down into the eyes of the dog who dug them is something that stays in your heart forever. We foraged and then feasted on these magnificent truffles for a weekend of delicious camaraderie that only the Oregon Truffle Festival can provide."
Sooke Harbour House, Sooke, B.C.
” I am most interested in indigenous, regional and seasonal cuisine. The people and the culture behind the food are equally important to me as is how the food tastes; taking food, culture and nature and incorporating everything in a way that puts the most respect onto a plate.” – Chef Robin Jackson, Oct. 23, 2011
Robin Jackson is an avid hiker, kayaker, fisherman, and a keen wild foods hunter. He is particularly knowledgeable of wild regional mushrooms and many of his menus highlight dozens of varieties of fungi throughout the year. He brings another dimension to an already well-established philosophy of local, seasonal , organic, and wild foods at Sooke Harbour House.
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