For those with a penchant for edible fungus, this is a culinary event not to be missed. The afternoon event unites mushroom and wine lovers alike to revel in the gustation of mushroom-centric dishes and Bedford wine.
Each year “local” and cultivated mushrooms are featured along with those brought in from Oregon. Dried and fresh, there is a multitude of varieties including Chanterelles, Hedgehogs, Shitake, Porcini, Oyster, Maitake, Candy Cap, Huitacoche, and Black Trumpet. Small plates from recipes around the world continually arrive throughout the event. This year we will be featuring the recipes of special guest, noted author Betty Fussell. Best Known for her The Story of Corn, Betty Fussell is the author of twelve books, ranging from biography to cookbooks, food history and memoir. Her essays on food travel and the arts had appeared in scholarly journals, national magazines and newspapers over the past 40 years. Inspired by her writings, dishes will range from simply grilled buttons to complex layered patés and wood-fired flatbreads prepared by the Bedford Culinary Kitchen headed by winemaker Stephan Bedford.
Noted mushroom expert Bob Cummings will be on hand for those interested in expanding their fungus knowledge, along with wild and cultivated mushroom displays,and Bedford’s extensive collection of mushroom related books and field guides to peruse. Vendor Branden’s Gourmet Mushrooms will be offering local mushrooms for purchase, and The Truffle Lady will be back with her beautifully packaged truffle items.