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Transitional Gastronomy

Foothill Blvd. and Oak Grove Dr., La Cañada Flintridge, CA 91011 Foothill Blvd. and Oak Grove Dr., La Cañada Flintridge Directions


2 Tips
Report | 5 years ago
The couple that run this gave us an amazing experience. I hadn't heard about them prior to the groupon, but am a big fan of them now. Our tour guide was an unbelievably knowledgable expert on local plant life and how to idenitify wild edibles. His partner, our chef, made some incredible food out of previously foraged ingredients from the same location. I'm still dreaming about the tres leches cupcake with prickly pear fruit coulis...I would run & buy a dozen now if I could! Looking forward to more events from this pair.
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Report | 6 years ago
The most amazing experience! Way beyond what I expected! The food was amazing and the informative hike was very light and we got to see so much in such a short walk. Would highly highly recommend this!
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From Our Editors

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.

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Transitional Gastronomy

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