Avery

When Chef David Stein first walked into our combination mushroom farm and storefront I could tell he had a passion for food! He had heard about our monthly dinner series and immediately started proposing menu ideas!  Our core team was fully impressed by his culinary creativity!  Our mushroom-forward meals consist of multiple mushroom-centric courses and his first meal truly covered every flavor palette.  From the cream of many mushrooms creme fraiche to the chaga mocha fudge with candy caps and bourbon caramel topped with vanilla bean whipped cream the meal wowed all of our guests.  He came back for a second dinner and delivered an entirely vegan French banquet including an agar-clarified tomato, fennel, and mushroom consomme, and a terrine of porcini, chestnut mushrooms, celeriac, parsnip, and roasted chestnuts served with a huckleberry and grain mustard gelee!  Chef Stein’s ability to work outside his comfort zone (we required all dishes be vegan) and still produce culinary magic is unparalleled! We look forward to enjoying many more meals from him in the future!