One of my goals this year has been to try to eat/store food that I have some knowledge about but have never actually tried. Most of my inspiration comes from Farmgal and Anita. Just a couple of samples:
spruce tips - http://livingmydreamlifeonthefarm.wordpress.com/2011/05/15/the-spruce-tips-recipes-and-ideas/
Sumac Iced Tea - http://adventures-in-country-living.blogspot.ca/2012/07/sumac-iced-tea-for-hot-summer-days.html
One of my issues is that I have no clue what some of this stuff should taste like. So now I am trying to find a restaurant or a course that teaches "wildcraft cooking". With limited time I figured it would make more sense to try something made by someone that knows what they are doing rather then experiment myself.
So far I have not been able to find anything. I could just not be looking the "right" way. Any suggestions on how I can find a restaurant or a course that teaches "wildcraft cooking" would be greatly appreciated.
Found out but its a bit far to go....over a 5 hour drive
http://www.smoothwater.com/html/category.php?cat=COO
Very interesting, would you like it if I posted links to my own site as I do things that are considered wild crafted food like the one you posted on above?
I have to admit that I have never heard of a course or a place to eat that does a lot of things with that kind of thing, but if you track one down, I will be interested in what you learn..
I was surprised to find that yesterday in our food forest that we had sweet cherries ready so soon in the season!, as well as gooseberries, black currents, red currents and mulberries, we have already picked saskatoons, and while tons of other things are coming, that is what is ready for me at the moment.
http://livingmydreamlifeonthefarm.wordpress.com/
Heck you already know it all. Maybe you could do a cooking/tasting meet. I would pay to go. 🙂
We got permission for a new area of woods in our area for wild forage, and so we are still exploring and learning, I would be happy to share as we find each new thing and then share what I will be doing with it...
I can't see myself doing a paid class anytime soon but I would be happy to answer any questions if I can? I am still a bit unsure on what it is you want to have, learn the basic's of what goes with what flavours, or what the flavours tend to be, or the harvest and preserving it?
http://livingmydreamlifeonthefarm.wordpress.com/
It is actually that I just want to taste the stuff without having to do the work lol
I'll try using the chickens feet this year , to make soup at least . That would be a challenge for me , I know how much they walk in their own manure. Last year I went to an Asian restaurant and I did try them professionally prepared and it was the best 'chicken' taste I had ever had . 
I have heard of nothing locally here either...however I did pick up a fantastic cookbook from Chapters in Lethbridge called "Foraged Flavor" (88 recipes) Tama Matsuoka Wong with Eddy Leroux.. the recipes are divided into Early Spring (Broadleaf Dock, Aralia Bud, Cardamine, Chickweed, Curly Dock, Dandelion, Creeping Jenny, Daylily Shoot, Field Mustard, Dead Nettle, Garlic Mustard, Garlic Pennycress, Fragrant Bedstraw, Henbit, Knotweed, Sheep Sorrel, Common Blue Violet, Wild Garlic Shoots, Yellow Rocket)... Spring (Artemisia Mugwort, Cattail, Spruce tips, Sting Nettle, Wisteria), Summer (Amaranth, Anise Hyssop, Bee Balm, Daylily Flower & buds, Wild Garlic Head Elderflower, Shaggy Soldiers, Asian Honeysuckle, Lavender Bergamot, Wild Spearmint, Pineapple Weed, Wild Rose, Shiso, Wild Blueberry, Yellow Wood Sorrel, Purslane, Lambsquarters), Autumn & Winter (Juniper, Pawpaw< White Pine, Sumac, Wild Raisin, Queen Anne's Lace, Barberry) accordingly as the plants grow, Includes pictures of the plants.