Porcini & Chanterelle Camp

Winter rains mean mushrooms are popping up under trees. The way I learned to hunt for culinary mushrooms is to master one kind of mushroom, and when I'm 110% certain of that species, then I learn another. So I've created a series that helps you do this. This camp will be focused on porcini and golden chanterelles.

After 2 hours of hunting for these in the forest, we'll prepare a wild mushroom-focused lunch over a campfire at Salt Point State Park. 

We'll work together to assemble lunch. We'll start with a grazing platter of mushroom pate, wildcrafted pickles and local cheeses with morel and pine tip crackers, then make campfire flatbreads with porcini, burrata, Calabrian chile, and California laurel infused honey, and chanterelles, caramelized onions, and fontina with fresh herbs and have those alongside a green salad with wild watercress.  Dessert will include candy cap mushrooms and bay laurel nuts. Sparkling and still water will be provided. Feel free to bring your own beverages.

Flora Jayne, the Lagotto Romagnolo truffle pup in training will be there to show off her ever-evolving fungi skills.

This will be a small group limited to 15 people, and we will follow all CDC guidelines for protecting ourselves and others from COVID-19.