Thu, May 12
|Camp Earnest
Fantastic Fungi Weekend at Camp Ernest - Spring Morels & Porcini
We had so much fun at the autumn Fantastic Fungi weekend at Camp Earnest, we are doing it again in the spring. There will be great people and food, adventure in the forest of the Sierra foothills, hot tub, sauna, and much more.
Time & Location
May 12, 2022, 3:00 PM – May 15, 2022, 12:00 PM
Camp Earnest, Camp Earnest, Twain Harte, CA 95383, USA
Guests
About the event
This three-night mountain retreat includes lodging, 8 chef-prepared meals, drinks, speakers, mushroom foraging, stargazing and a silent disco.
Ready for some chef-prepared feasts, local wines, nature walks, mushroom foraging, deep-dive discussions, music, silent disco, stargazing and more?
We are thrilled and honored to collaborate with Raman and Karin at Camp Earnest for this celebration of all things mushrooms.
These dates should be a gorgeous spring weekend, perfect for hunting morel and porcini mushrooms in the surrounding forests.
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Meals will be served either on the 75-foot deck of Good People Lodge, in our main dining hall or at picnic tables in the community field. We will offer a nature walk with Dan Webster of the Yosemite Conservancy. Dan will also use his trusty laser pointer to guide us through the cosmos during a stargazing evening in our outdoor amphitheater.
Expect mushroom experts, silent disco, musical performance and singalongs as well.
Menu for Morel and Porcini Camp May 12th-15th
Thursday, May 12th
Executive Chef Beverly Torrez-Petty
Starters:
Mushroom tartlets with goat cheese mousse
Fresh veggie spring rolls with peanut dipping sauce
Mushroom Pate Crostini
Dinner
Coconut Curry Soup with Porcini
Ling Cod with spinach and morels
Avocado pesto risotto
Grilled asparagus
Dessert
Dark Chocolate ganache tart with candied pistachios and espresso chantilly
Friday, May 13th
Executive Chef Dave Ingram
Breakfast
Coffee, Hot Water/Tea, Juice
Granola Bar w/ assorted fresh & dried fruits, nuts, yogurt, nut milks
Fruit Salad
Biscuits & Morel Gravy
Spinach-Morel-Tomato Frittata w/ Parmesan
Blueberry Muffins
Lunch Noon
Herbed Mushroom-Cashew Soup
Sunflower-Sesame Rolls
Barley, Dambacher farms Oyster Mushroom, baby lettuce, rosemary Salad w/ smoked garlic vinaigrette & feta
Honey crisp apple cobbler w/ coconut cream
Dinner:
Starters: Juniper Berry Focaccia
Cabernet Crimini Mushrooms
Grilled Oyster Mushroom Antipasto Salad with baby greens from Blue Oak Farms
Mushroom Gnocchi w/ Browned Butter & Sage
Porcini-cornbread stuffed Chicken Breasts w/ Bitter Orange Glaze
Sautéed Spring Squash w/ Joel Palmer House Oregon White Truffle Oil Drizzle
Dessert
Grilled Honey-glazed Apricot in a Filo Nest w/ Vanilla Yogurt Cream &
Blackberry-Candy Cap Compote
Saturday May 14th
by Executive Chef Beverley Torres-Petty
Breakfast
Kale and Mushroom conserva toast with ricotta and candied Bacon
Shiitake confit congee with Azarak egg
Fresh fruit with yogurt and granola
Lunch
Porcini & pancetta galettes with Burrata
Green salad from Outer Aisle Farms
Candy cap cookies
Starters: King Trumpet Yakitori & Lion’s mane dumplings
Dinner:
Green salad from Outer Aisle Farms
Slow-braised bison short ribs with mushroom and parsnip ragout and creamy fresh corn polenta
Sauteed greens with lemon and garlic
Dessert:
Candy cap panna cotta, reishi chocolate crumble, miso caramel, meringue mushrooms and wasabi furikake.
Sunday, May 17th
Executive Chef Dave Ingram
Coffee, Hot Water/Tea, Juice
Granola Bar w/ assorted fresh & dried fruits, nuts, yogurt, nut milks, etc.
Cinnamon rolls w/ tangerine-cardamom glaze
Fresh chicken-morel sausage patties
Sweet potato & mushroom paleo hash
Heirloom eggs cooked to order