Spring Updates and Fall Backs

MuseumEats has gotten lots of inquiries about workshops this spring - We would LOVE to set some up, but all six of our hands are totally full until summer. Maybe if Cam gets a pinkie free she'll host one, and will definitely advertise on the blog. But that'll be a really full pinkie.

We are bounding into spring by collecting all its sweet, green shoots and keeping an eye to hardwood trees for oyster mushrooms. Besides foraging we all have many other projects happening:

Camille has started foraging and serving for the Acorn Restaurant, volunteering for Growing Chefs, and studying WSET's level 2 in wine while she wraps up the last of her permaculture certificate. Kaylie is working on her permanent residency and has taken on the hefty role of Head Chef at Nuba Gastown. Julie is tantalizing palates at Burdock & Co and tagging along on oyster deliveries and wild food forays to deepen her understanding of food source.

While we work on our individual projects this spring, feel free to have a look into what we deem as the climax of our 2014 Foraging season.

THE MUSHROOM MASQUERADE

A totally vegetarian dinner of mushrooms masquerading as meat. This happened close to Halloween and we foraged about 80% of the ingredients. We served Coenobium and some other natural wines that Julie knew everything about- purchased at Kits Wine.

OYSTER MUSHROOMS ON THE HALF SHELL

mignonette granita, seaweed, wild mustard seed, foraged bittercress.

FISH AND CHIPS

bear's tooth fungus, sourdough tempura, kombucha vinegar droppers, caperberry tartar, chips

SCALLOPS

confit kohlrabi and king oyster mushroom, wild crabapple jelly, wild sheep sorrel

RILLETTE

confit frankenchanterelles from Pemberton, wildflowers, sourdough crisps, frozen olive oil

GYPSY GREENS

entirely wild greens, rogue rainbow carrots, gypsy mushrooms tossed in wild herbs, caramelized sherry vinaigrette

SWEETBREADS

chanterelles and lactarius caps, mushroom whipped cream, porcini jus, almond mushroom 'skin'

--this was the winner--

 

MENUDO

traditional New Mexican stew of hominy and cauliflower mushroom 'tripe,' topped with fried green fall tomatoes, red chile sauce, and cilantro

Not pictured were:

Pickled East Van boletes with Truffled Kefir Cheese and sourdough crisps

Pine Mushroom Carpaccio with 5-spice oil and fresh nasturtium greens

Forest Sundae with Cedar ice cream, tooth fungus jellies, and candied lichen 

THE PEOPLE

Julie, our aspiring Sommelier and natural wine enthusiast

Kbar, Mad Scientist, Chef, Mushroom Wizard

Camille, Forager, Mud-stomper, Eater of all the things

Honorary Members and Guests

And, of course, the photographer isn't in these photos because she was behind the lens. Thank you so much, Katie Stewart of SAD mag for capturing what was a magical night for us.