Due to the COVID-19 Pandemic, this event is cancelled or postponed to a later date.
Please join us for a unique opportunity for fine dining and learning how to use preserved mushrooms from recent harvests. We have joined up with Brian Konefal, previously of Coppa Cafe, and Jack Flaccus of Walnut Grove Farm, to bring you the best of the seasons by combining the bold and earthy flavors of expertly prepared Arizona wild mushrooms with fresh and locally grown spring greens.
You will get the opportunity to learn tips and tricks of using your bounty of seasons past with chef Brian Konefal's cooking demo followed by a gourmet meal using locally harvested Arizona wild fungi and spring greens.
For many Arizona Mushroom Society members, having a cache of dried mushrooms for home cooking and sharing is a prized benefit of our mushroom hunting hobby. Yet, it can be challenging to incorporate dried wild mushrooms into home cooked meals in a way that brings out their full potential. This is an opportunity to learn from acclaimed chef Konefal on how to incorporate those pantry prizes for full flavor as the the mountains wake up and Spring begins again.
This event can include up to 25 participants at the cost of $100 each. This cost covers your participation in the cooking demo, food, and service costs. We are planning for the cooking demo to be in-person, and are considering serving food for take out to minimize potential risk. In addition to the cooking demonstration, you will be served the following menu:
Please notify us of any food allergies or other dietary restrictions while registering. As part of registration you are required to fill out a "Dietary Restrictions" field. If you can handle all of the yumminess in all forms, you can write "none."
Should you have any questions, please contact Mike Dechter at firstname.lastname@example.org.
We look forward to celebrating the start of Spring with you. There's no better way to celebrate the beauty and bounty of our Arizona forests and deserts.