Wild Mushroom Dinner at Agrius Sunday, October 14th
SLOW FOOD CHEFS ALLIANCE
WILD MUSHROOM DINNER
October 14, 2018
mushroom pepperoni
baked oyster with duxelles
fried Lion’s Mane with mushroom ketchup
Rathjen 2016 Scrumpy Cider, Saanichton, BC
fermented with Wild Mt. honey
charcuterie:
mushroom prosciuttini
mushroom, pork & rabbit heart terrine
chicken & mushroom gallantine
pickled mushrooms, mostarda, Fol Epi bread
Foradori 2017 Lezer, Tereldego Rose, Dolomites, Italy
fall vegetables
mushroom cream sauce, walnuts
Lock & Worth 2016 Semillon, Naramata Bench, BC
ling cod
chanterelles, leeks
Chateau de Beru 2015 Chablis, France
porcini & pine mushroom broth
sweet cicely ricotta gnudi, chanterelles & morels
Ampeleia 2014 Unlitro, Italy
chickpea tempeh
cauliflower & lobster mushrooms, eggplant, cippolini
Gut Oggau, Weiss, Austria
poached pear
grand fir, honey ice cream, nougatine
Tugwell Creek 2016 Vintage Sac Mead, Sooke, BC
TICKET INFORMATION:
$200 for 7 courses with parings, including taxes, tip and
a $5 donation to Slow Food Vancouver Island & Gulf Islands
Please call Agrius to reserve: 778/265-6312