Our June Forage and Feast Event highlights Nature’s Springtime wild edibles, including wild leeks, pheasant back mushrooms, nettles and more. We’ll search for these on pristine trails only fifteen minutes outside Stratford before returning to Stratford Tea Leaves for a four course lunch beginning with baguettes from The Downie Street Bakehouse alongside Wild Nettle Gouda from Mountain Oak Cheese. Our soup du jour features delicious Nettle Soup followed by our main course, wild leek bulb quiche. Dessert will feature assorted pies from The Black Angus Bakery. Locally brewed craft beer from Black Swan Brewery and wines from Niagara are also included.
Read The National Post article on Puck’s Plenty to get a taste of who we are.
Then join us on the trails!