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NaturesChefTK
Follow Nature's Chef Tom Kral on his culinary adventures; Private Dining, ReWilding Events, Secluded Picnics, Workshops, Come along Chef
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NaturesChefTK 4h
Connecting with the spirit of ☺️🌿💨 One of the plants on the menu during yesterday’s Herbal Smoking Workshop @greenmanadventures This is native plant of the Is used as a tobacco substitute, also...
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NaturesChefTK Apr 18
Extending the spring abundance Pickling Brine; 3 cup water 3 cup cider vinegar 1 cup organic cane sugar 1tbsp, 1tsp sea salt Spices; garlic, mustard, juniper, bay leaves, peppercorns....
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NaturesChefTK Apr 18
Inshore Sportfishing in collaboration with Nature's Chef bring you a Ocean to Table Experience! Sooke BC, Saturday April 28th, keep your catch and have the chef prepare a 3 course private dinner. Limited...
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NaturesChefTK Apr 17
To the foragers out there, beware of the when harvesting These two look almost identical in the spring when shooting up. I’ve taken photos so you can see the difference, Iris on the left👈...
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NaturesChefTK Apr 15
Spring Edibles Workshop at @holdgeneral Wow we sure had a lot on the menu! Thank you Hold for holding space so we can share this sacred knowledge🙏💚🌿 ...
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NaturesChefTK Apr 13
Coming up this Sunday, join me for a wild edible workshop at HOLD. So much spring abundance to tap into, hope to share some sacred knowledge with you.
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NaturesChefTK Apr 12
Spring infused cupcakes🤗 Stinging Nettle, Grand Fir tips, Rosehip powder icing, Salmon berry petals🌺🌿🌲🎂 I’ve seen a lot of lemon nettle cupcakes out there, that’s what inspired me to go with grand fir for a more...
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NaturesChefTK Apr 10
Coming to Victoria this Sunday, join me at HOLD. for some wild edible sharing. We are taking a walk through Banfield park then coming into the Hold kitchen where we'll be processing and making some tasty things....
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NaturesChefTK Apr 8
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NaturesChefTK Apr 6
Preserving the abundance of Maple Blossoms with lacto-fermentation🍁✨ Added julien carrot, sliced garlic, garden kale, sea salt, water & time! Pairs lovely with fish, kind of caper like. I sort through and pick the...
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NaturesChefTK Apr 5
You catch it and I’ll cook it, doesn’t get fresher than this!🎣🔥 April 28th in collaboration with Inshore Sportfishing bring you a ocean to table experience🌊🍽 Limited to 4 lucky guests for this intimate...
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NaturesChefTK Apr 3
These held out nice in the fritter beer batter!👌✨ Great as garnish, in sandwich or even with dip. Water leaf is a spring cooking green, quite abundant like nettles, keep an eye out for them🌿👀...
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NaturesChefTK Apr 2
Easter Eggs from the Sea🐣🌊 “It’s a little wondrous organism that filters the ocean of minerals” @charlie_durrant_ ...
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NaturesChefTK Mar 29
Pizza’s are soaring out of the oven by chef Sage🌿🍕🔥 House beer dough, Nettle-sunflower-pesto, preserved tomato, lobster-cauliflower-chanterelle wild mushroom powder, dandelion-hairy cats ear, mozzarella, quick...
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NaturesChefTK Mar 27
Teaming up with HOLD. in Victoria to give you a taste of what's out there in the wild! This is a introduction to foraging workshop that will ignite your inner nature's chef. They have a beautiful space...
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NaturesChefTK Mar 26
Fertile horsetail shoots are quite the refreshing snack as is, like celery, but I like adding them sliced in salads, like this seaweed lettuce slaw, with pepper cress and local cabbage, carrot, turnip. Avoid the...
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NaturesChefTK Mar 24
Playing around with Making savoury crepes with a bro, then decided to test them out, not bad at all! Especially with toppings! Note to not over eat catkins, only nibble, but high in protein and pollen,...
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NaturesChefTK Mar 23
What happens when you have a little chief and big chief, cold smoking💨❄️ Double smoked spec from local free-run hog. Will use this fat to infuse lean wild game. Touches my upbringing being brought up in a deli, this...
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NaturesChefTK Mar 23
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NaturesChefTK Mar 20
Happy Spring Equinox!! I feel the awakening happening, may we embrace the abundance that comes with this time of the year. Join us for a day of plant connection, learn about edible and medicinal wild plants that you...
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