$99 for Gourmet Foraging Experience for Two from Transitional Gastronomy ($200 Value). Five Dates Available.

Pasadena

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Being a culinary wizard is far preferable to being an actual wizard, especially now that they're all property of the British government. Make mealtime magic with this Groupon.

$99 for Gourmet Foraging Experience for Two ($200 Value)

Choose from the following dates:

  • Saturday, August 25 from 5 p.m. to 8:30 p.m.
  • Saturday, September 1 from 4 p.m. to 7:30 p.m.
  • Saturday, September 22 from 4 p.m. to 7:30 p.m.
  • Saturday, October 13 from 3 p.m. to 6:30 p.m.
  • Saturday, October 27 from 3 p.m. to 6:30 p.m.

Up to 25 patrons at a time embark on a culinary adventure into wild food. It begins with an educational foraging walk through LA's wilds. While on the walk, students learn to identify the most common wild edibles—as well as common toxic plants to avoid—while learning how to turn the plants into fresh meals or home brews. After the walk, groups settle down for a gastropub-style sunset tasting meal that incorporates the seasonal plants seen along the walk.

Transitional Gastronomy

Stinging nettle, lambsquarters, and mugwort: as ubiquitous weeds around the LA area, it’s a rare sight to see them celebrated as elements of gourmet cuisine. But the duo behind Transitional Gastronomy, Pascal Baudar and Mia Wasilevich, are changing that with their inventive approach to foraged food. Baudar combines his background in French and Belgian country cuisine with more than a decade of experience teaching survivalist classes and studying wild food in Southern California. On the other hand, Wasilevich’s own diverse heritage informs her more modern approach to the culinary arts, which incorporates molecular gastronomy as well as more traditional methods. Each dish they create depends on whatever seasonal botany they come across, in addition to careful research on how each ingredient was used through history.

The pair has been celebrated in local and national media for their educational excursions and culinary innovation, from mentions in Time and the Los Angeles Times to features on NBC and ABC. Their experiments have yielded dishes as diverse as lambsquarters bisque and mousse to flatbreads topped with acorn, nettle pesto, and homemade preserved lemons. Transitional Gastronomy’s team shares their passions through small-group foraging hikes and cooking classes, which also include Baudar’s expertise in Old World styles of preservation and fermentation. Elderberry wine and mugwort beer make frequent appearances at each workshop, proving that you can even celebrate happy hour if you were stranded in the forest or on a spaceship that harvests elderberries and mugwort.

Transitional Gastronomy

Stinging nettle, lambsquarters, and mugwort: as ubiquitous weeds around the LA area, it’s a rare sight to see them celebrated as elements of gourmet cuisine. But the duo behind Transitional Gastronomy, Pascal Baudar and Mia Wasilevich, are changing that with their inventive approach to foraged food. Baudar combines his background in French and Belgian country cuisine with more than a decade of experience teaching survivalist classes and studying wild food in Southern California. On the other hand, Wasilevich’s own diverse heritage informs her more modern approach to the culinary arts, which incorporates molecular gastronomy as well as more traditional methods. Each dish they create depends on whatever seasonal botany they come across, in addition to careful research on how each ingredient was used through history.

The pair has been celebrated in local and national media for their educational excursions and culinary innovation, from mentions in Time and the Los Angeles Times to features on NBC and ABC. Their experiments have yielded dishes as diverse as lambsquarters bisque and mousse to flatbreads topped with acorn, nettle pesto, and homemade preserved lemons. Transitional Gastronomy’s team shares their passions through small-group foraging hikes and cooking classes, which also include Baudar’s expertise in Old World styles of preservation and fermentation. Elderberry wine and mugwort beer make frequent appearances at each workshop, proving that you can even celebrate happy hour if you were stranded in the forest or on a spaceship that harvests elderberries and mugwort.


  1. A

    Pasadena

    Foothill Blvd. and Oak Grove Dr.

    Pasadena, California 91109

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In a Nutshell

Gourmet wild food experience including foraging walk and seasonal tasting meal

The Fine Print

Expires Oct 27th, 2012. Limit 1 per person. Valid only for option purchased. Reservation required. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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