September 28th 2017
I try to do a dinner every year utilizing the varies mushrooms I found throughout the year. I have the background of being a chef and gradated from the Culinary Institute of America in 1992. I enjoy cooking as a hobby but as a job not so much. Here is a look at what we ate this year.
First Course:
Fricassée of Snails with Roasted Chanterelles in Parsley & Roasted Garlic Cream Sauce
Second Course:
Bacon Wrapped Possum Tail Farms Rabbit Stuffed with Swiss chard, Port Soaked Prunes & Porcini Mushrooms, Flageolets
Third Course:
Calamari Cake nestled in a bed of Sautéed Caddel Mountain Wild Comb Tooth Mushrooms with Thai Curry Pesto
Fourth Course:
Cuitaloche Fungus filled Quesadilla with Roasted Tomatillo- Poblano Pepper Sauce
Fifth Course:
Cool Roasted Backbone Farms Shiitake Mushroom Salad With Charred Red Onions, Basil Oil & 30 year Balsamic
Sixth Course:
Pan-fried Fish Fillet with Thai Ginger Sauce & Mixed Chinese Mushrooms
Seventh Course:
Seared Sea Scallop, Fresh Squid Ink Pasta with Sautéed Lion’s Maine Mushroom & Backbone Farms Oyster Mushrooms
Eighth Course:
Lamb Ragu with Braised Swallow Falls Hen of the Woods Mushrooms Over Fresh Hand rolled Mint Tagliatelle Pasta
Behind the Scenes:
Rolling the Squid Ink Pasta
Behind the Scenes:
Stuffing the Rabbit
Behind the Scenes: Table Decorations
Behind the Scenes:
The Guests
