Wild Mushroom Winemaker Dinner: October 4
The DEPOT Restaurant is partnering with Small Vineyards to host an Italian themed Wild Mushroom Winemaker Dinner on Fri., Oct 4th at 7:30. Chef Michael Lalewicz will prepare four courses and Josh Hanson, coowner of Small Vineyards, will pair fabulous wines from small vineyards of Italy. Call 360-642-7880 for your reservation.
Intro to Oyster Mushroom Cultivation and Local Wild Mushroom Foray:
Sat Oct 12th from noon – 4 pm ($30)
Enjoy an informative afternoon of mycology! We’ll be sharing a basic intro to mycology to get folks started then move to identifying wild mushrooms, different applications of mycology and also have an Oyster Mushroom Cultivation talk plus a local Wild Mushroom foray by experienced mycologist Jordan Weiss and Pals Mushrooms owner/operator Holly Morgan. Let’s talk resources, recipes, medicinal and other benefits plus how to find them and grow them! Join us.
Call to reserve your spot 360-642-2542.
Annual Wild Mushroom Celebration: October 18-20
Enjoy a Wild Mushroom Celebration Weekend at Boreas Bed & Breakfast Inn! The inn is offering an all-inclusive room-and-dining package deal. The package includes a two-night stay, a wild mushroom and wine dinner, and two legendary breakfasts, including a five-course Sunday brunch with local mushroom expert Veronica Williams. Join the wait list or check availability. Susie and Bill cook with wild mushrooms year round!
Wild Mushroom Weekend: October 18-20
Wild Mushroom Cooking Class: CLASS IS FULL (October 24)
Reserve your spot for a discussion and cooking demonstration on wild mushrooms at China Beach Retreat on Baker Bay. The class will be $25 per person and is limited to 15 participants.
Participants can also receive a 20% discount off the rack room rate when booking through the www.chinabeachretreat.com.
Forage & Farm: Wild Peninsula Walk: Nov 08
Join Forage & Farm for an introduction to foraging principles and a guide to local flora. Tickets will be available here.
Forage & Farm: Wild Fermentation: Nov 09
Join Forage & Farm and Adrift Hospitality to learn more about preserving wild foods using the art of fermentation. Tickets will be available here.
Karl Holl: Nov 23
Join Portland Monthly’s 2018 Chef of the Year for an exclusive dinner in the Shelburne Dining Room. Tickets will be available here.
Guided Hikes & Programs
Wild Mushroom Hikes at Fort Stevens State Park
Join an Oregon State Park Ranger for a guided hike for wild mushrooms at Fort Stevens State Park. The hike will focus on the varieties of wild mushroom that grow in the area. Participants should plan on wearing weather appropriate clothing, and should bring a basket, pocket knife, and mushroom identification book if they have them. Also, participants are encouraged to bring in mushrooms for identification. The hikes will begin at Battery Russell and will be around 1 mile round trip. There is no registration or fee required for the hikes. For more information, contact Park Ranger Dane Osis at 503-861-3170 x 41 or at email@example.com
Wild Mushroom Programs at Fort Stevens State Park (Assorted Dates, TBA)
There is an amazing variety of fungi that thrive in Oregon. Join an Oregon State Park Ranger for a program on these wild mushrooms. The program will cover the regulations, uses, and identification of wild mushrooms in Oregon as well as the role they play in the health of the forest. Following the program there will be a short hike around the park to look for and identify mushrooms. The programs at Fort Stevens will be held at the picnic shelter at Coffenbury Lake. There is no registration or fee for the programs, but there is a $5.00 parking fee at the lake. For more information, contact Dane Osis at Fort Stevens (503) 861-3170 ex 41 or firstname.lastname@example.org
Participating Culinary Partners
Discover fresh, mushroom-inspired dishes at these local restaurants!
Seasonal specials featuring locally harvested mushrooms.
Fettuccine with fresh foraged local mushrooms and Brussels sprout in a cream sauce.
mushroom conserve tart. fromage blanc. pickled onion. rye porcini crust.
Fresh tagliolini. creamed chanterelles. biocharm kale. chehalis cheese.
Washington sablefish. wild mushroom and parsley “en papillote “. preserved lemon.
braised pork wing. ragout of apple and mushroom. whole grain mustard.