Earthly Delights

Will walk for food

The next time you take a stroll outdoors, consider this: the plants you see all around you could provide sustenance for your next meal. Beginning next week, a handful of students will follow in the footsteps of a local chef - literally - as they accompany instructor chef Ben Bebenroth of Spice of Life Catering into the forest on Case Western Reserve’s 389-acre University Farm campus, seeking wild edibles for delicious dishes.

The course is part of the University Farm’s Autumn in the Country 2010 continuing education series, which is open to the public. The class is designed to be both informative and practical, teaching students how to identify and cook fall forest offerings. “From the first time I hiked the property, I was impressed with the bounty of this forest,” says Bebenroth. “I’m excited to introduce the tastes of wild mushrooms, edible greens, nuts, shoots and berries to curious food enthusiasts.” 

The school approached Bebenroth with the concept after hearing of his Plated Landscape dinners, a series of on-site dining experiences where guests hike through a featured farm or forest to gather ingredients for a five-course meal. Bebenroth has also been active in organizing informal food and beverage farm trips among Cleveland’s local chefs to garner interest in the art of safe foraging.

The University Farm is located at 37125 Fairmount Boulevard in Chagrin Falls. The first class meets Wednesday, September 22; cost is $75 for three Wednesday classes. To register, contact the Office of Continuing Education at Case Western Reserve University at 216-368-2090. For questions about class activities, contact Bebenroth at Spice of Life Catering, 216-432-9090. For additional details about the Case University Farm, contact director Ana Locci at 216-368-8598.

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