Gather. Modern Grange Events

Join SHED’s Culinary Director Perry Hoffman for a seasonal hands-on exploration series showing the best of California ingredients.

The first in the season will be a springtime forage — a hunt for fool’s onions, miner’s lettuce, mushrooms, wild ginger, and Douglas Fir shoots through the land and creek beds of Dry Creek Valley.

Guided by Chef Perry, participants will taste and learn along the way, and have a simple lunch together. Tickets are limited for this unique culinary experience. Be sure to dress for being outside with sun protection, layers, and suitable footwear.

Perry Hoffman is Culinary Director at Healdsburg SHED. A Napa Valley native, Perry literally grew up in fine dining wine country kitchens, as his grandparents, Sally and Don Schmitt were the original owners of The French Laundry in Yountville. He has worked at the Boonville Hotel, Santé Restaurant at Fairmont Sonoma Mission Inn, Auberge du Soleil, and most recently étoile Restaurant at Domaine Chandon, where he garnered a four-star review from the San Francisco Chronicle and a Michelin Star for three continuous years.

He joined SHED as the Culinary Director in fall 2015. Here his culinary focus is showcasing the links between responsible farming, ingredient-driven cooking, and flavorful food. His passion is for creating dishes that showcase the remarkable produce that grows within a 10-mile radius of SHED, including those things that can be hunted and foraged.