Time & Location
About the Event
Winter rains mean mushrooms are popping up under trees. The way I learned to hunt for culinary mushrooms is to master one kind of mushroom, and when I'm 110% certain of that species, then I learn another. So I've created a series that helps you do this. This camp will be focused on golden chanterelles.
After 2 hours of hunting for these in the forest, we'll prepare a chanterelle focused lunch over a campfire at Salt Point State Park, and talk about different qualities of mushrooms and what to make with the less pristine bits, like soup stocks and infused butter.
We'll work together to assemble lunch. We'll make a salad of warm chanterelles over coal roasted kabocha squash with arugula and goat cheese; sweet potato gnocchi with caramelized chanterelles, sage and brown butter, and campfire toasted local sourdough bread with chanterelle butter. Dessert will include candy cap mushroom cookies. Sparkling and still water will be provided. Feel free to bring your own beverages.
Flora Jayne, the Lagotto Romagnolo truffle pup in training will be there to show off her ever evolving fungi skills.
This will be a small group limited to 12 people, and we will follow all CDC guidelines for protecting ourselves and others from COVID-19.