Whole Larder Love » Grow. Gather. Hunt. Cook.

I’ve had a few people ask about the schedule for the weekend workshop in Wandawega, so I got myself organised and put one together. As per usual it’s all subject to confirmation especially in regards to sourcing the materials and livestock needed. It’s a jammed packed weekend of skills sharing. By the end of it I will have shared a great deal of what I apply in my daily life.

I remember once paying a few thousand dollars to learn Photoshop at a two day workshop. This workshop is much cheaper and the skills are real world applicable. And it’s Wandawega dudes. Come on! Have you seen this place?

I have 8 passes remaining. Email me if you have any questions.

Elkhorn, Wisconsin, 23rd-24th August.

DAY ONE – MEAT

The Morning Session
9am – 12pm (with tea break)
RABBIT & POULTRY

1. How to dispatch a chicken
2. Pluck skin and gut technics
3. Butchery, break down of different cuts and cooking techniques for game and home poultry
4. Cooking demo – Spanish Rabbit Slow cook – and Rabbit and Chorizo Burgers

Lunch
12:30 – 2pm
Rabbit and Chorizo Burgers

 

The Afternoon Session
2pm – 4pm (with tea break)
TROUT

1. Trout cleaning and basic filleting
3. Butterfly filleting
4. Preparing trout for cold smoking
5. Cold smoking Vs Hot smoking
6. Curing trout (Gravlax)
7. Lake visit for fly fishing casting
8. Setting yourself up for for fly fishing

Dinner
6:30pm
Spanish Rabbit Slow cook with matched wine

 

DAY TWO – BREAD, PASTA AND SALUMI

The Morning Session
9am – 12pm (with tea break)
FLOUR

1. Make your own sourdough starter
2. Get to know your starter. Its alive. How to keep it alive.
3. How to make a no-kneed sourdough loaf.
4. How to make Farfalle, Ravioli, Spaghetti, Fettichini to Paperdelle
5. How to make a pizza dough

Lunch
12:30 – 2pm
PIZZA & BEER with locally sourced ingredients

2pm – 4pm (with tea break)
SALUMI

1. How to cure a panchetta, roll it, rope it for dry cure
2. How to make your own Bacon
3. How to make chorizo
4. How to cure a leg of pork (Jamon/prosciutto)

Dinner
6:30pm
THE FINAL FEAST

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  • July 28, 2014 - 10:22 am

    Jeff - I think you may need an assistant for the fly casting. Good rates, very friendly.ReplyCancel

  • July 29, 2014 - 12:37 am

    Steal Away North - Hope you have someone shooting video.ReplyCancel

It’s something I would have only imagined in a dream. But it’s really happening.

A weekend of my workshops held at the magical place that is Camp Wandawega, Wisconsin. I’ve been wanting to organise a weekend workshop stateside for a while now but nothing seemed to come together until now. This time though everything is falling into place, thanks to Max Wastler and David and Tereasa from Camp Wandawega.

So here it is. A weekend of sharing a bunch of skills I use in my daily life, along with good food, great company and poking campfires. It’s a skill based weekend and they may be skills you want to introduce into your own daily life, or it may just be the experience you’re after. Either way, events like this don’t come up very often. A weekend at Camp Wandawega alone is worth it. The place is a magical fairyland of awesomeness.

So what will we be doing on this rad weekend?

Over the course of the weekend I will teach you how to :

Dispatch a rabbit or chicken (depends on what I can get my hands on)
Pluck, gut, skin and butcher small game
How to prepare trout for smoking and curing, fillet and de-bone
Cure pork; make bacon, prosciutto, pancetta and chorizo sausage
Secrets of sourdough bread, pasta’s and pizza bases

Accommodation at the Camp and all food is included.

Tickets are limited. First in best dressed.

Book Here

 

 

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  • July 15, 2014 - 5:22 am

    Michelle - Holy cow! That camp is freakin’ amazing! I love it! I”m moving in!

    What a great event.ReplyCancel

  • July 15, 2014 - 11:47 am

    Brenda - oh my that living room with those comfy chairs, fire and deer heads…I’m moving in! Looks amazing!!! Well done Ro! Your workshop in Aus were amazing….you’ll amaze the pants off our american counterparts for sure xReplyCancel

  • July 16, 2014 - 12:45 am

    James / 10E - A few hours drive from Chi-town. Hope some of your readers can make it. JReplyCancel

  • July 17, 2014 - 12:50 am

    meghanssj - Woah! This is exciting!! I live in Minnesota, and this sounds like a wonderful experience. I just sent a couple of questions through your website, but when I hit send, it said it was to the store. I just want to make sure they reach you. The midwest is wonderful, I’m glad you are coming here, and I am interested to take part!ReplyCancel

  • July 17, 2014 - 2:42 am

    Dad Berry - “Hello muddah, hello faddah
    Here I am at Camp Wandawega.”ReplyCancel

  • July 21, 2014 - 10:29 am

    Maurice - That workshop sounds excellent. My better half and I would be interested in the next local Victorian one with a similar agenda….
    Cheers, Maurice.ReplyCancel

  • July 26, 2014 - 9:54 am

    Dec - Hey Ro,

    I’d love to come along. If I do can we recreate the scene from my girl on the pier over the lake? I’ll be Macaulay Culkin

    DecReplyCancel

  • August 4, 2014 - 2:03 pm

    Whole Larder Love: Practiculture - […] is excited for Camp Wandawega […]ReplyCancel

Opting for the backroads is not just an approach for getting from A to B. It’s also whatever alternative route you choose other than the main more obvious path. I’m all for taking the long way round, those roads with no hitchhikers, no large groups of lycra clad riders and not a sign of the  weekend tourist driver. The rougher the surface, the more remote, or the more bordered in bush the better. The same can be said about an approach to living. I don’t believe that it’s about going against the tide, it’s more so just taking a different path to get to a similar destination.

The previous version of me, he always took the safe road. In life I’d often chose the path that was the brightest lit, the best paved and the clearest in direction. I can’t take that path any more. I’ve avoided that route for years now, and my now preferred alternate route takes me everywhere I need to go. Be it in snow, rain or hail.

If you’re keen on taking that back road you will find that you may be late, you may learn something new and no doubt you may disappoint, aggravate and frustrate some people that may be waiting for you at the end of the journey. You just have to stay the course. You just have to drive whatever way you think is best for you.

I took my truck on one of those journeys that was both literal and metaphorical. At the end was the prise of an oak forest that housed more of the beautiful lilac wood blewitts. They’ve made the most gnarly meals that are fast becoming new winter favourites. Slow cooked bunny, blewits and bows (farfalle) is surely one of those new to my list of winter food traditions. It’s a dish made extra turbo with a few slices of my new Jamon, (aged 9 months from that big old sow we butchered last year), mascarpone and peccorino. It’s most definitely a take on the classic creamy mushroom and chicken sauce, but it’s the backroad version. Another example where taking the alternative route, and choosing a lost path will give you something new to experience and possibly treasure. This meal is triple awesome.

Wild food. . .who in their right mind would choose wild food over conventionally grown food? It’s 2014, not 1814. We have the technology. Opting for the backroad in this case is one hell of a journey. I used to care knowing that what I was doing was quite different to the norm, but now I couldn’t care less. I just enjoy doing whatever it is that I like doing. Someone once asked me “whats with this hunter gatherer ego trip?” The truth is I don’t know. Only thing I’m sure of is that it’s definitely not an ego trip, it’s a life choice. A choice to live a particular way that I’ve embraced for life.

The upside? Well I get to have rad experiences for myself and I share many of these moments with my little family. My version #2 family. The one I’ve made with lovers, past and present. Us and our kids, our motley cure, our band of gypsies, travelling down backroads together, looking for a more adventurous and meaningful alternative.

We work together, we cook together, we grow and learn together. We have no set path, but we never lose our way.

Life’s too short not to take the alternative. You may just find your way by getting a little lost.

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  • July 12, 2014 - 7:20 am

    Jane @ Shady Baker - Love it Rohan, we take a few dusty back roads here too. Those pasta bows are perfect :) ReplyCancel

  • July 12, 2014 - 7:33 am

    Michelle - Having just spent seven hours driving home from Cradle Mountain via the back roads I can relate. Lovely post and I love the metaphor.ReplyCancel

  • July 12, 2014 - 9:56 am

    leaf (the indolent cook) - What a gorgeous pasta dish. Oh and I would argue that wild food IS also conventionally grown food… according to nature’s convention, and that has been around longer than we have. ;) ReplyCancel

  • July 12, 2014 - 11:08 am

    Robin - I’m always sad when we get back to pavement. Life is better on back roads. I drove on a back road a couple of days ago to pick wild raspberries and chanterelle mushrooms. Birch bark I’ll use to start fires was a bonus. It falls off logs as they’re being taken to the mill. I’m all set for fire starters and kindling for the campfire cuisine workshop I’ll lead in the fall.

    The pasta dish looks delicious!ReplyCancel

  • July 12, 2014 - 2:07 pm

    thecitygourmand - As always, I think you’ve captured the spirit of the season so wellReplyCancel

  • July 12, 2014 - 11:58 pm

    alan - My good man I saw the post and just had to try your pasta dish.
    I featured it today for supper and it was a hit.
    Love it, and love your blog.
    AlanReplyCancel

  • July 13, 2014 - 8:18 am

    look see. by naomi fenton - Snow! Mushrooms! Pasta! Oh my!ReplyCancel

  • July 13, 2014 - 10:55 pm

    Trish - Hi Ro,
    Any chance you will be including Bluies in this Saturday’s wild mushroom hunt workshop? I feel totally confident with collecting Saffron Milkcaps from your first workshop even though we only found three (wow, was that over a year ago already?) and now Slippery Jacks which we didn’t see that day but I have diligently researched and taught myself to identify. I’d love to add another shroom ID to my foraging repertoire! I went to my secret pines yesterday for what will probably be the last grasp of Milkcaps. They are getting too old and big to really enjoy now, but I still came home with a basketful. It just took bit longer, 3 hours + of foraging, to find enough good specimens; time well spent for me and my two pups!
    Is there still room on the hunt the 19th??ReplyCancel

  • July 14, 2014 - 11:42 pm

    Hank Shaw - Homemade bows! Love them. And blewits? Sometimes I forget you are opposite to us. They are a December thing here in Northern California…ReplyCancel

  • July 14, 2014 - 11:42 pm

    Kim - Really loved this post.

    I have J. R.R. Tolkien’s quote on my fridge:

    “Not all those who wander are lost.”

    The simple and explored life is what fulfills me.

    Not many understand my obsession with mushrooms and canning, and eating local, wild and foraged food, having a garden, recycling, composting, picking apples and chokecherries and turning them into something amazing.

    So glad I found your blog!ReplyCancel

  • July 16, 2014 - 12:44 am

    James / 10E - A few hours drive from Chi-town. Hope some of your readers can make it. JReplyCancel

  • July 29, 2014 - 11:25 pm

    on the rain « outerNotes - […] note: this is one of the most beautiful blogs out there about farming, among other pursuits, including hunting, foraging, and getting along in […]ReplyCancel