The sun is shining and the forest is starting to fill up with all sorts of forageable goodies like morels, ramps and more. You can get in on the wild harvest (while skipping the hiking and hunting) just by making a reservation for the Foraging Dinner at Somerville’s Field & Vine on Wednesday, May 24th featuring a visit from forager extraordinaire Tyler Akabane of The Mushroom Shop.

Chef Andrew Brady and Sara Markey have a super seasonal four-course menu packed with late spring ingredients like mushrooms, fresh-dug parsnips, knot weed, green crabs and more (take a peek below). Dinner is $95 per person and you can add an optional beverage pairing. Grab a reservation here for either 6:00 and 8:00pm; Akabane will be leading a discussion of each wild ingredient throughout the meal, so bring an appetite and lots of questions for the edible plant expert.

If you have any Qs give the restaurant a call at 617.718.2333, and follow Akabane’s outdoor adventures on IG to learn a thing or two about what to pick and what to skip on your next hike.