Events

For mushroom enthusiasts, one of the high points after a long day foraging for wild mushrooms is cooking them into a variety of dishes to enjoy.  Join Stone Edge Farm’s Culinary Director John McReynolds and local mycologist Julie Schreiber for an epicurean adventure featuring our favorite mushrooms paired with our signature wines.

$95 for Collectors / $125 for non-members
Please RSVP to Kim Bandel by February 6th at kim@stoneedgefarm.com

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Appetizers
Candy cap mushroom popcorn
Cremini panini with green tomato condiment
Grilled flat breads with rocket, shaved mushrooms and Vella Mezzo Secco
Charcuterie board

Lunch Buffet
Slow roasted porcini rubbed Berkshire pork with Delicata squash
and wilted greens from the garden
Risotto fritters with mushroom ragu, black trumpet gremolata and Castel Franco radicchio
Acorn spaetzle with charred new onions and black trumpet mushrooms
Local sable fish and wild mushroom escabeche
Chicory salad with grapefruit and new crop hazelnuts
Arugula salad with black garlic vinaigrette and chanterelles cooked a la plancha

Sweets
Persimmon pudding
Candy cap ginger snaps
Nepitella blossom honey nougat