Oysters Flushing

What a drought !!!! Between July 15 and now (Jan), I found no appreciable mushrooms of any kind except the day we got honey mushrooms (Sept 22 post) and a few chicken of the woods that same week. Well, now we have the rain.

IMG_1169It’s been a couple of wet months here in the Valley. It got pretty cold and wet the beginning January, and then warmed up with high’s around 60 degrees. I was flooded with pictures from people wanting to know what mushrooms they had. Oysters – the nice big winter oysters that are great for grilling.

 

From Bob O, Oak Ridge                                         From Drew @ Plaid Apron, KnoxvilleIMG_1175  IMG_1176

 

 

 

 

Chihuly in Atlanta

The mushroom dinner was cancelled. Maybe another time. Also, it seems like our entire region is in the worst drought in years. So, why not head to Atlanta and see the Dale Chihuly installation at the Atlanta Botanical Garden. This was the final weekend. Here are few of the 20 different blown glass works he installed. My little iPhone doesn’t do them justice.

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img_1042There are a number of YouTube videos including the installation and night scenes. Google “Chihuly in the Garden Atlanta”. Here is one direct link.

 

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Pop-Up Mushroom Dinner

Daniel and Rebecca at the Tootsie Truck will be hosting a 6-course meal featuring mushrooms by yours truly Friday, October 28 at the Central Collective 7-9 p.m.

Reserve your spot HERE

Look for Tootsie Truck on Facebook

Fungi Forager Dinner with Tootsie Truck

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)

Menu:

Lager Rolls

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