Walk on the Wild Side

mushroom-3The “Walk on the Wild Side” mushroom festival event at Jug Handle Creek Farm was enjoyed by several local people and visitors to the Mendocino Coast.  A scrumptious  mushroom  feast was laid out;  with hors d’oeuvres first, and then a dinner menu cooked by Alison Gardner, author of the Wild Mushroom Cookbook, and two helpers.

mushroom-225 people–both  locals and coastal tourists attended, plus 5 Jug Handle staff.   Adrienne Long, Jug Handle staff naturalist, led a mushroom foray through the woods. Warren Bishop, lodge manager/host, took photos.   Navarro Vineyards served wine for the event and Eric Schramm produced a mushroom display and a very informative presentation.

The menu was expanded this year to include several dinner entrees. The menu?  :

APPETIZERS
mushroom-1Manzanita Bolete and Smoked Pig’s Ears French Onion Dip
Fistulina Chutney
Candy Cap/Cream Cheese Stuffed Dates
French Bread
Chips
Olives

DINNER
Salmon and Matsutake Oriental Salad
Vegetarian Smoked Pig’s Ears Split Pea Soup
(With Optional Bacon on the Side)
Bread Served with Herbed Boletus Butter
African Style Fistulina and Chicken Curry
Hot Candy Cap Black Tea Punch
Candy Cap Coffee Cake

If you missed it–we’ll be hosting this event again next year!

Posted in Event.