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Second Mushroom Foray and Dinner – November 5th, Saturday

For all who missed our first event on October 23rd, we offer another opportunity to join us for an amazing mushroom foray, informative presentation and masterpiece 4 course dinner of wild mushrooms, prepared by our chefs who have had the chance to work with over 25 wild mushroom varieties all year around and are able to present each at it’s best as well as surprise you with creative uses of wild mushrooms right down to a mushroom ice cream.

Please join us. The foray begins at 11am at Sooke Harbour House and is free to Slow Food members and is by donation to participants who are not Slow Food members. Dinner begins at 7pm and is $60.00 to Slow Food members and $70.00 to non-members.

Participants in the event will be offered a special room rate during the weekend of the  November 4th, 5th, and 6th please call our front desk to RSVP for the foray, dinner or to book a room at 250-642-3421

Please watch this short video by Sinclair Philip :

Here is a sample menu from our last Slow Food All Mushroom Dinner:

” October 23, 2011 Menu foraged from the minds of our chefs…

A Mushroom Dinner!  After a mushroom foray in the wilderness of our beautiful West Coast

1. Matsutake Broth in tea cup with an herb under liner and an array of mushrooms to add to the broth or eat on their own, sea salted egg yolk and nasturtium petals, nettle emulsion, shungiku leaves

2. A composition of:
Bear’s Head and spot shrimp, grape seed mushroom reduction vinaigrette, pickled Hedgehogs
Pear poached white Chanterelle sushi style with Nori topping, shaved thin with a tiny bit of Kombu salt
Porcini Quinotto simply done with trimmings of other mushrooms as well, fried Boletes

3. The Wild Plate:

Eric Whitehead’s harvest of BC Morel mushrooms stuffed with mascarpone polenta and wild herbs, rustic Italian arugula, shaved Metchosin apples and braised Sidney Island Fallow Deer neck croquette style with shallots and a mushroom hunter’s stew of all your find, red wine and nodding onions grilled, leek oil, Boletus and Red Fife soil with quince and pumpkin sauces

4. Dessert:

Kaboucha squash pie, topped with tuberous begonia mousse, glazed white bergamot and Japanese plum cherry, served with squash puree, Candy Cap mushroom ice cream, Candy Cap mushroom jelly, meringue mushroom and candied chanterelles.”

Another video recap of our Slow Food Mushroom Event on October 23rd:

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