Experience a unique guided class for late fall mushrooms, followed by a carefully curated meal featuring foraged ingredients on Saturday, November 18th!

Forage for mushrooms, including yellow foot chanterelles and hedgehog mushrooms, from 10:00 AM to 1:30 PM and then indulge in a delectable, thoughtfully curated meal featuring foraged ingredients from 2:00 PM to 4:00 PM.

MENU

Cheese Plate | Oil cured porcini, assorted cured meats, assorted cheeses.

Seasonal Salad | Mixed greens, roasted squash, pickled red onion, candy cap mushrooms infused candied walnuts, fir tip vinaigrette.

Soup | Cream of Kabocha Squash and chanterelle soup with crusty bread for dipping.

Main | Morel encrusted salmon/Porcini encrusted salmon with wild rice.

Tickets are $140 per person. For more information and to reserve your spot, visit the button below.