Led by Executive Chef, Christopher Albrecht, this interactive class and demonstration will delve into everything you need to know about selecting, preparing, and cooking with various types of mushrooms.

Hors D’Oeuvres

Ricotta & Marinated Mushrooms
honey, thyme, pink peppercorn bruschetta

Cavatelli & Mushroom Bolognese

Mushroom Flan, Spring Garlic

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First Course

Crab and Uni Fondue

Lions Mane Mushrooms, Potato Puree

Leeks, Castelfranco Radicchio

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Entrée

Salmon Wellington

Swiss Chard, Braised Morel Mushrooms, Mustard, Puff Pastry

Cippolini Onions, Dijon Vinaigrette

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Dessert

Chocolate Pate

Mushroom Meringues, Chocolate Dirt, Truffle Anglaise, Orange Truffle Sherbet