2013 Fungal Feast Details
Cascade Mycological Society will be celebrating Oregon’s bountiful wild mushroom harvest with the 2013 Fungal Feast on Thursday, February 7, beginning at 6:30 PM at the NW Youth Corps school at 2621 Augusta Street in SE Eugene. Enjoy an exotic wild mushroom banquet, learn secrets to cooking wild mushrooms from our renowned Chef Joseph and his team of epicurian sous-chefs. In addition to being a delightful meal surrounded by your fellow mycophiles, this event is a significant fundraiser for CMS. The doors will open at 6:00 PM so that you have time to bid on items in the silent auction. There will also be center pieces and T-shirts for sale. Ticket sales are limited to 2 per CMS member. Family memberships can purchase 4 tickets. This is a “Bring Your Own Wine” event. A corkage fee of $5 will be charged for each bottle.
Chef Joseph’s Biography :
Our chef for the Fungal Feast is a member of CMS, Joseph Crawford. He grew up in Louisville, KY, and began working in commercial kitchens at age 16. He was employed by a high-end private catering company at Churchill Downs race tract. That was when he realized his passion for the art of fine food. He later pursued four-years of formal training at one of the best culinary schools in the world, The Culinary Institute of America, in New York. That is where Joseph learned his primary guiding priciple in life and occupation – seeking the most sincere and highest quality products available. This lead to his love of learning about edible, wild mushrooms. After graduation, Joseph moved to California and finally Oregon to pursue his hobby of wanting to forage and grow his food to ensure he would always have the most delicious and often overlooked ingredients to add to a dish.
Salmon Lox with Winter Chanterelles, Lemoncello, and Candied Rose Hips
Morels with Sea Beans and Crispy Shallots
Arugula, Roasted Beets, Citrus, and Black Trumpet Mushrooms with Hawthorne Berry Vinaigrette Dressing
Braised Lamb with Porcini Mushrooms over Soft Polenta
Roasted Oregon “Snapper” with Fennel, Potato, and Lobster Mushroom Fumet
Seared Nettle and Rice Cakes with Miso-Grilled Hedgehog Mushrooms and Hazelnut Sauce
Juniper Roasted Apples with Candy Cap Sabayon
French Hot Chocolate with Black Truffle Whipping Cream
Beer from Oakshire Brewing (donation requested)
Or bring your own wine ($5 corkage fee)
All dishes are gluten free except for the Canapes which we will prepare gluten free upon request.
The Lobster Mushroom Fumet, Juniper Roasted Apples, and French Hot Chocolate have small amounts of dairy.
Both Canapes can be adjusted vegan; the Salad is vegan; the Soft Polenta is vegan; the Seared Nettle and Rice Cakes are vegan.
(Menu may change based upon availability)