Mushroom Forage with Raclette & Wine Tasting

We’ll begin with two hours in the woods, foraging for wild mushrooms, then head to the tasting room at Wine on Piedmont for a cozy, communal culinary experience centered around raclette.

Raclette has its roots in the Swiss and French Alps, where shepherds would warm the cut face of a wheel of cheese beside the fire, then scrape the molten layer over potatoes and bread. It’s simple, rustic, wonderfully interactive—and even better with wild mushrooms.

Around the table, we’ll melt raclette from Nicasio Valley Cheese Company in individual trays, then pour the bubbling cheese over warm potatoes and toasted bread. We’ll cook small porcini, chanterelles, or whatever beautiful edible mushrooms we find that day to spoon over the top. And if truffles are in season, we may even shave a little truffle over the steaming cheese—because sometimes gilding the lily is exactly the right thing to do.

Cornichons and charcuterie…