Join Tootsie Truck and Whitey the Fungi Forager at The Central Collective for a locally sourced six-course meal.
Currently, I have laid by (stored) the Ustilago maydis (huitlacoche), lobster mushroom, honey mushrooms, and chicken of the woods. We’ll add the first Hen of the Woods (miatake) I find.The sixth mushroom could be Sparassis, Hericium, Laccaria ochropurpurea, some late chanterelles; who knows.
(Dinner is BYOB)
Plate 1 – Lobster Mushroom Bisque, Pickled Ramps
Plate 2 – Pan Roasted Quail, Swiss Chard, Mushrooms, Sautéed Butternut, Fig Balsamic
Plate 3 – Braised Angus Beef Shortribs, Root Vegetables, Mushrooms, Sautéed Beef Bone Marrow
Plate 4 – Braised Huitlacoche (Mexican Truffle), Polenta Cake, Glazed Vegetables, Sweet Garlic
Plate 5 – Rabbit Roulade, Mushrooms, Arugula, Goat Cheese, Parsnip Puree, Glazed Carrot
Plate 6 – Mountain Meadows Peach Sorbet
Farms: Colvin Family Farm, Mountain Meadows Farm, Shelton Family Farm, Unique Bread Bakery, JEM Farm, Bob Due, Seven Springs Farm, other farmers
Because ingredients are foraged or otherwise locally sourced, there might be slight changes to the menu