• Private Cabin Oceanfront – CAD $3,514.00
  • Single w/ensuite Oceanfront – CAD $2,714.00
  • Single w/ensuite – CAD $2,554.00
  • Single w/shared bathroom – CAD $2,214.00
  • Couple w/ensuite Oceanfront – CAD $4,296.00
  • Couple w/ensuite – CAD $3,980.00
  • Couple w/shared bathroom – CAD $3,664.00
  • Twin w/ensuite oceanfront – CAD $2,150.00
  • Twin w/ensuite – CAD $1,990.00
  • Twin w/shared bathroom – CAD $1,830.00
  • Three-share w/shared bathroom – CAD $1,666.00
  • Women Dorm – CAD $1,470.00
  • Male Dorm – CAD $1,470.00
  • Mixed Dorm – CAD $1,470.00
  • Tent Site Single – CAD $1,450.00
  • Tent Site Couple – CAD $2,700.00
  • Commuter – CAD $1,310.00
  • All Packages Include CAD $1,210.00 Tuition

Date & Time Details:
Program begins: May 8
Program ends: May 12
Click here to view a sample program schedule.

Tuition: $750 CAD (4 Nights)

Rooms & Meals: Rates listed below include room, 3 meals per day, use of hot tubs, and campus facilities. Tuition not included.

Room Type Nightly Rate 4 Nights / 5 Days 5 Nights / 6 Days
Private ensuite $451 $1,806 $2,257.15
Private shared bathroom $366 $1,462 $1,828
Twin shared bathroom $270 $1,081 $1,351.63
Dorm $180 $720 $900

All bookings are subject to a 10% campus fee and applicable taxes. Click here for more room types and rates.

Scholarships : Hollyhock recognizes that economic opportunity is not currently equal for all; we encourage and welcome anyone registering for a program to apply for a scholarship. Scholarship applications are open. Click here to learn more and apply.

Terms & Conditions: You may find terms & conditions here.

Email us about program

Coastal Foraging Adventure

With Robin Kort

May 8 - 12, 2024

Forage for wild food and cook with professional forager, cookbook author and sommelier Chef Robin Kort of Swallow Tail Culinary Adventures.

Connect to the food of the coastal ecosystem on Cortes Island from forest to sea. Foraging at the sea tunes your senses to the ebb and flow of the tides, teaching us to time harvests to the rhythm of the sea and the seasons. Learn about  gathering sustainable, delicious ingredients like crab, nori, sea lettuce, evergreen tips, spring mushrooms, licorice fern, clams, oysters or whatever we come across in our walks by the sea. Bring your harvest to the fireside and learn how to cook and preserve our treasure.

Foraging and cooking with wild food will ignite a passion and respect for the precious nature that surrounds us.

“Chef Robin has been a huge inspiration and influence on my culinary style, I have taken her foraging courses and went on a couple of sea foraging walks and loved them!” – Eli, Past participant

The workshop will be balanced between hands-on food preservation and simple cooking classes, seaside walks, demonstrations and, of course, eating and enjoying the fruits of our harvest.

Program Highlights

By the end of the workshop, you will

  • have the confidence to identify what you can safely eat from the forest to the beach in coastal BC.
  • develop wildcraft skills to know what you can harvest and when you can be most successful in filling your basket.
  • learn tips and tricks to make cooking easy and fun, from smoking shellfish on a fire to hand harvested pickled maple blossoms to making your own seaweed spice mixes.

Daily Schedule

A detailed schedule will be available at least 2 weeks in advance of the program. View sample schedule here.

Presenter

Robin Kort
In a lifetime of living, harvesting and cooking between the Coast Mountains and the Pacific Ocean near Vancouver, BC, Chef Robin Kort has gathered an abundance of delicious local plants, wild mushrooms and fresh seafood into culinary repertoire. Her cooking has been influenced by her mother, grandmother and many chef…
Learn more about Robin Kort