This hands-on event will highlight locally sourced pizzas -- from the dough to the toppings -- with ingredients foraged, hunted and harvested right here in Vermont.
Hosted by Shane Rogers, a dedicated volunteer known for Vermont Wild Kitchen’s popular cooking seminars, the evening will include local ingredients from farmer Tyler Renaud of Field Stone Farm. Participants will craft their own pies using springtime wild edibles, venison sausage, and seasonal farm ingredients.
The event will be held on Wednesday, May 21, at 5:30 p.m. at the United Church of Northfield.
Event Date
May 21, 2025 - 5:30 PM - May 21, 2025 - 8:00 PM